41 Best Slow Cooker Chicken Recipes

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Parmesan Soup

Chicken Parmesan Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT460M · Total: PT490M · Yield: [‘4’, ‘4 servings’]

Chicken Parmesan Soup is hearty, cheesy and easy to prep. Make it on the stove or in a crockpot, and your family will ask for this one again and again.

Ingredients

  • 4 garlic cloves (minced)
  • 1/2 large green bell pepper (finely chopped)
  • ½ medium white onion (finely chopped)
  • 1 can crushed tomatoes ((14.5 ounces))
  • ½ pound raw boneless skinless chicken breast
  • 3 cups chicken stock (plus additional if needed)
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 4 ounces uncooked dry penne pasta
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter ((optional))
  • 2 cups shredded mozzarella cheese
  • Chopped fresh basil (for garnish)

Instructions

  1. In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, stock, tomato paste, Italian seasoning, salt, black pepper and red pepper flakes. Cover and cook on low 7-1/2 hours or on high 3-1/2 hours.
  2. When the slow cooker time is up, set it to warm, or keep it on low if you do not have a warm setting. Heat a medium pot of salted water to boiling, and cook pasta according to package instructions for al dente, then drain.
  3. Meanwhile, transfer chicken to cutting board and use forks to coarsely shred.
  4. Add Parmesan, butter, cooked pasta and shredded chicken to slow cooker and stir until well combined.
  5. Serve garnished with shredded mozzarella cheese and basil.

2. BBQ Chicken Drumsticks

Slow Cooker BBQ Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT435M · Yield: [‘6’, ‘6 Servings’]

This slow cooker bbq chicken drumsticks recipe is both easy and delicious. Perfect for busy weeknights, this recipe is sure to be a hit! Serve with your favorite sides for a complete meal.

Ingredients

  • 12 chicken drumsticks bone in, skin on
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons ground mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/2 cup BBQ sauce (any kind)

Instructions

  1. In a large resealable zip top bag, mix together the garlic powder, onion powder, ground mustard, brown sugar, paprika, salt, and cayenne pepper.
  2. Add one drumstick to the bag and shake to coat the drumstick. Remove and add to the slow cooker. Repeat until all 12 drumsticks are coated in the seasonings.
  3. Pour the BBQ sauce over the drumsticks, making sure that they are evenly coated. Cook on low for 6-8 hours, or on high for 4-5 hours.
  4. Once the drumsticks are done in the slow cooker, turn oven broiler to high.
  5. Cover a baking sheet with foil and lay the drumsticks out in a single layer. Brush BBQ sauce over the drumsticks.
  6. Place drumsticks in the broiler for 3 minutes, flip the drumsticks over and broil for another 3 minutes. Enjoy!

3. Chicken Enchiladas

Chicken Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 small corn tortillas
  • 2 cups cooked chicken, shredded
  • 2 cups enchilada sauce (red or verde)
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • 1/2 cup finely chopped onion
  • Optional: 1/2 cup black beans or corn

Instructions

  1. 1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. 2. In a bowl, mix shredded chicken with half of the enchilada sauce and the chopped onion.
  3. 3. Warm tortillas briefly to make them pliable, then spoon filling onto each tortilla and roll tight.
  4. 4. Place each rolled tortilla seam-side down in the baking dish.
  5. 5. Pour the remaining enchilada sauce over the rolls and sprinkle with cheese.
  6. 6. Bake 20 to 25 minutes until the sauce is bubbly and the cheese is melted.
  7. 7. Garnish with cilantro if desired and serve.

4. Mediterranean Chicken Drumsticks

Slow Cooker Mediterranean Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘4’]

Slow Cooker Mediterranean Chicken Drumsticks take just 15 minutes of prep, then your Crock-Pot does all the work for you. But, we still get such surprising fresh flavor from this easy chicken dinner!

Ingredients

  • 3 lbs chicken drumsticks (about 8 pieces, trimmed if necessary)
  • 1 sweet bell pepper (roughly chopped (I used orange))
  • 1 medium yellow onion (roughly chopped)
  • 1 cup balsamic vinaigrette
  • 14.5 oz can diced tomatoes
  • 5.75 oz jar manzanilla pimiento stuffed olives (with brine)
  • 2 tsp minced garlic (about 4 small cloves)
  • 2 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Chop your veggies and trim the chicken. Arrange the drumsticks across the bottom of a large slow cooker, then add the bell pepper & onion.
  2. Top the chicken and veggies with the balsamic vinaigrette, tomatoes, the whole jar of olives (with brine), minced garlic, and spices.
  3. Give things a little stir to get the spices combined in there, then cover and cook on low for 5 hours.
  4. Stir, and serve! Recommended: Serve your Mediterranean chicken and veggies over rice, to take advantage of all the lovely juices.

5. Thai Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT260M · Yield: [‘4’]

This Thai chicken noodle soup is packed with Thai flavors. Perfect when a family member is sick!

Ingredients

  • 1 teaspoon ginger (ground)
  • 1 tablespoons soy sauce
  • 4 cups chicken broth
  • 1 cup matchstick carrots
  • 2 tablespoons fresh cilantro (chopped)
  • 3 tablespoons fresh chives (diced)
  • 1 tablespoon fresh basil (thai basil preferred)
  • 1 lime juiced
  • 1/8 tsp black pepper
  • 7 ounces bean thread or super thin rice noodles

Instructions

  1. Add chicken breast, soy sauce and chicken broth into crock pot. Cook covered on high for 3-4 hours, or on low for 5-6.
  2. Remove chicken breast from crock pot, shred. Return to crock along with chicken broth, matchstick carrots, cilantro, chives, lime juice and black pepper and dried ginger. Cover and allow to cook on low for 10 minutes.
  3. Add noodles and stir to thoroughly cover in liquid. Simmer for 5-10 minutes until noodles are softened.

6. Sweet Chilli Chicken Drumsticks

Sweet Chilli Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 chicken drumsticks
  • 1/3 cup sweet chili sauce
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon neutral oil

Instructions

  1. 1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment.
  2. 2. In a bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic, and ginger.
  3. 3. Pat the drumsticks dry and toss with the oil to coat.
  4. 4. Coat the drumsticks in the sauce mixture and place on the prepared sheet.
  5. 5. Bake 35 to 40 minutes, turning once, until the chicken is cooked through and glossy.
  6. 6. Rest 5 minutes before serving.

7. Creamy Chicken

Crockpot Creamy Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT3H · Total: PT3H15M · Yield: 4

Dump dinner: crockpot creamy chicken for two.

Ingredients

  • 2 boneless skinless chicken breasts ( 1 pound)
  • 1 chicken bullion cube
  • 1 teaspoon salt-free poultry seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups chicken broth (or 1 15-oz can)
  • 2 tablespoons unsalted butter
  • 1/2 cup milk
  • 2 tablespoons cornstarch

Instructions

  1. 1. Gather all ingredients, and have a 4 quart of 6 quart crockpot ready. 2. Place chicken breasts in the bottom of the slow cooker. Sprinkle the poultry seasoning, salt and pepper on top. Pour the chicken broth around the sides. It might not completely cover the chicken. Add the chicken bullion cube. Cut the butter into 4 pieces, and place 2 on top of each breast. 3. Place the lid on the slow cooker, and set it to HIGH for 3 hours. When done, remove the chicken from the slow cooker and shred with two forks. 4. Whisk the cornstarch into the cold milk, and then stir it into the still-hot crockpot. Add the chicken back in, place the lid back on, and cook on LOW for 30 minutes. After 30 minutes, it will be slightly thickened and ready to serve.

8. Nashville Style Shredded Hot Chicken

Nashville Style Shredded Hot Chicken (Slow Cooker Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘6’, ‘6 servings’]

This Nashville-inspired slow cooker hot chicken delivers bold spice and real flavor in an easy, unfried take on a Southern favorite– perfect for slider rolls, salads, or straight from the bowl.

Ingredients

  • 2 pounds chicken1
  • 3 Tablespoons (38g) brown sugar (light or dark)
  • 1 and ½ to 2 Tablespoons cayenne pepper2
  • 1 and ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ¼ cup (57g) oil or unsalted butter3
  • 1 cup (240mL) chicken broth

Instructions

  1. Add all of the ingredients to a slow cooker, then cook on high for 1 and ½ to 2 hours or low for 3 to 3 and ½ hours, until the chicken is done.
  2. Shred the chicken with forks or in a stand mixer fitted with the paddle attachment. Serve warm on a slider bun with coleslaw and dill pickle chips. Store leftovers covered tightly in the refrigerator up to 5 days. Chicken freezes well, up to 3 months. Thaw in refrigerator overnight and reheat as necessary.

9. Chicken Teriyaki

Slow Cooker Teriyaki Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT130M · Total: PT135M · Yield: [‘4’, ‘4 servings’]

This Slow Cooker Teriyaki Chicken is tender, juicy, incredibly flavorful, and best of all…it is ultra easy to make and requires just a couple steps.

Ingredients

  • 2 pounds chicken thighs ((with bones and skin))
  • 3/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1-12 ounce can Sprite
  • 2 garlic cloves (minced)
  • 1 tablespoon sesame oil

Instructions

  1. Combine all ingredients (except chicken) and stir until sugar is dissolved.
  2. Add the chicken thighs to the slow cooker and pour the sauce over the top.
  3. Cook on high heat for 3 hours, or low for 6 hours. Cooking on low heat results in more tender, juicy chicken.
  4. Remove the chicken from slow cooker and place on a lined baking sheet.
  5. Place it under the broiler to allow the skin to crisp. I try to place it at least 12 inches from the heat so the skin crisps more evenly. It should take about 3-4 minutes, but all broilers are different. Be careful to watch it to ensure it doesn’t burn.
  6. Garnish with sesame seeds and serve with steamed white rice and extra teriyaki sauce (below) on the side.

To Thicken the Teriyaki Sauce:

  1. Pour 2 cups of the cooking liquid in a sauce pan and heat to simmering. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a cornstarch slurry.
  2. Slowly pour the cornstarch slurry into the saucepan, while continuously stirring. The sauce should thicken and become glossy.

10. Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘6’]

This crockpot chicken corn chowder is the perfect late summer soup. It’s easy to prep ahead and so delicious!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely diced ((1 1/2 cups))
  • 1 large carrot, finely diced ((1 cup))
  • 1 celery stick, finely diced ((3/4 cup))
  • 3 cloves garlic, finely chopped
  • 1 jalapeno, finely chopped
  • 2 medium potatoes, such as maris piper or yukon gold, cut into 1/2 inch dice ((3 cups))
  • 3 ears of corn on the cob, kernels sliced off ((3 cups, or use frozen corn instead))
  • 3 cups chicken stock ((750ml))
  • 1 1/2 pounds boneless skinless chicken thighs ((650g))
  • 1 courgette/zucchini, grated and squeezed ((1 cup))
  • 1/4 cup double/heavy cream ((60ml))
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium high heat. Add the onion, carrot, celery, garlic, jalapeño and 1/4 teaspoon of salt to the pan and sauté until softened, about 5-7 minutes. Transfer to the slow cooker pot.
  2. In the same skillet, season both sides of your chicken thighs with ½ teaspoon salt and some freshly ground pepper, then sauté them until golden on both sides. We aren’t aiming to cook the chicken through here, just build flavour.
  3. Place the potatoes, corn and chicken stock into the slow cooker or crockpot. Add the browned chicken thighs. Set the slow cooker to low for 6-7 hours or high for 3-4 hours.
  4. Once cooked, take the chicken out, shred it on a plate and leave to the side.
  5. Blend 4 cups of the veggie chowder liquid mix left in the pan. Make sure to get an even mix of liquid and veg. Blend until smooth and creamy. Take care with this step as the liquid will be very hot! Pour the blended liquid back into the bowl of the slow cooker and stir to combine.
  6. Add the blended soup back into the slow cooker and mix together. Add all your shredded chicken and squeezed out grated zucchini. Stir together with the cream if you want to add it in. Return the pot to the slow cooker on high heat for 10 minutes.
  7. Check the seasoning of the chowder and adjust if necessary.

11. Chicken and Sundried Tomatoes

Slow Cooker Chicken Legs & Sun-dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘4’]

Ingredients

  • 10 chicken legs
  • 1/2 tsp salt
  • 1/4 cup sun-dried tomatoes packed in oil (chopped)
  • 1/4 cup water
  • 2 tbsp oil from sun-dried tomatoes
  • 1 tbsp tomato paste
  • 2 garlic cloves (minced)
  • 1 tsp Dijon mustard
  • 1/2 tsp dried basil
  • 1/4 tsp hot chili flakes

Instructions

  1. Season chicken legs with salt and place in slow cooker insert.
  2. In a small bowl, whisk sun-dried tomatoes, water, oil, tomato paste, garlic, Dijon, basil and chili flakes. Pour over chicken in slow cooker. Cover and cook on high for 4 hours.
  3. Serve and drizzle additional liquid overtop as a sauce.

12. Chicken Chow Mein

Slow-Cooker Chicken Chow Mein is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT195M · Total: PT215M · Yield: [‘8’]

Slow-Cooker Chicken Chow Mein takes very little effort to assemble and then you can let your trusty slow cooker do all the work! Don’t forget to add the cornstarch slurry about 10 to 15 minutes before serving (this thickens the sauce). Leftovers reheat beautifully and are almost even better the next day!

Ingredients

  • 1 tbsp vegetable oil (or canola, or olive oil)
  • Salt and pepper
  • 1½ lbs chicken breasts (boneless, skinless, cut into 1-inch pieces)
  • 3 medium carrots (thinly sliced, or julienned)
  • 6 green onions (aka scallions, thinly sliced, green and white parts, plus extra for garnish)
  • 3 celery stalks (sliced)
  • 1 tbsp fresh ginger (minced)
  • 3 cloves garlic (minced)
  • 8 oz. bean sprouts
  • ⅓ cup soy sauce (low sodium works well)
  • ¼ tsp red pepper flakes (more for extra heat, omit for no heat at all)
  • 1 8 oz. can water chestnuts (drained and chopped)
  • 1 cup chicken stock
  • 1 tbsp granulated sugar
  • ¼ cup cornstarch
  • ½ cup cold water
  • Chow mein noodles (cooked, or rice, for serving.)

Instructions

  1. Heat oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper all over and then add to the skillet and cook until lightly browned, about 10 to 15 minutes.
  3. Place cooked chicken into the slow cooker.
  4. Add remaining ingredients, except cornstarch and water (don’t include the noodles/rice); stir to combine.
  5. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 10 hours.
  6. About 10 minutes before serving, mix together the cornstarch with the water in a small bowl or measuring cup. Add to the slow cooker and stir. Stir occasionally until thickened, about 10 minutes.
  7. Meanwhile, cook the noodles according to the package instructions and then mix them into the chicken mixture. Stir until fully mixed.
  8. Keep on the WARM setting until ready to serve, or serve at once. Garnish with extra sliced scallions, red pepper flakes, and toasted sesame seeds.

13. Green Enchilada Soup

Slow Cooker Green Enchilada Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT195M · Total: PT215M · Yield: [‘6’, ‘6 people’]

This Slow Cooker Green Enchilada Chicken Soup is made completely from scratch and tastes amazing! Whether you’re making it for guests or simply as a week night meal, it’s a recipe that’s sure to impress! Make the homemade green enchilada sauce ahead of time to quickly whip this meal up when you’re ready.

Ingredients

  • 3 poblano peppers
  • 2 jalapenos
  • 5 garlic cloves
  • 1 small onion
  • 1 tsp ground cumin
  • 3 fresh oregano sprigs
  • 1/2 cup cilantro
  • 1 cup unsalted vegetable broth
  • 1 1/2 tbsp olive oil (1 tbsp for the blender and 1/2 tbsp to heat up the sauce pan)
  • 2 tsp salt (or more to taste)
  • 4 tbsp lime juice (1 whole lime)
  • 4-5 bonless skinless chicken breasts (or thighs if you prefer)
  • 3 tsp granulated garlic (to season chicken breasts)
  • 3 tsp salt (to season chicken breasts)
  • 1 tsp ground black pepper (to season chicken breasts)
  • 3 1/2 cups homemade green enchilada sauce
  • 4 cups chicken broth
  • 2 cups cheddar cheese
  • 1 cup heavy cream
  • 3 tsp salt (or more to taste)
  • 4 oz cream cheese
  • 11 oz can of corn (drained)

Instructions How to Make Homemade Green Enchilada Sauce

  1. First, start by broiling your poblano peppers in an oven until they begin blistering. Flip them over throughout the process. This should only take about 10 minutes.
  2. Next, allow your broiled poblano peppers to cool down. Once they’ve cooled, peel off the burned exterior of each poblano pepper. Cut them down the middle and remove the ribs and seeds unless you want a really spicy enchilada sauce.
  3. Slice your jalapeños down the middle and remove the ribs and seeds.
  4. Chop off the ends of your garlic cloves.
  5. Cut your onion into 4 parts or smaller depending on how strong your blender is.
  6. Remove the fresh oregano leaves off of 3 sprigs.
  7. Next, extract the juice from 1 whole lime.
  8. In a blender, combine the poblano peppers, jalapeños, garlic cloves, onion, ground cumin, fresh oregano leaves, cilantro, unsalted vegetable broth, olive oil, salt and lime juice.
  9. Blend until all ingredients have liquified.
  10. Next, heat up a small sauce pan with olive oil over medium high heat. Pour your green enchilada sauce into your pan and stir constantly for 2-3 minutes. Your green enchilada sauce should become fragrant and you’ll know it’s time to remove it from the heat. Do not cook for longer than 3 minutes.
  11. Your green enchilada sauce is done. You may store in an air tight container and freeze for up to 3 months or refrigerate for 5 days.

How to Make Slow Cooker Green Enchilada Chicken Soup

  1. First, start by seasoning your chicken breasts with salt, ground black pepper and granulated garlic.
  2. Next, pour your green enchilada sauce and chicken broth into your slow cooker. Place your seasoned chicken breasts into the slow cooker as well.
  3. Close the lid and cook on high for 3 hours or low for 6 hours.
  4. Once you’ve reached 3 hours (or 6 if cooking on low) remove the chicken breasts from the slow cooker. Transfer them to a plate and shred with 2 forks. They should easily come apart at this point.
  5. Place your shredded chicken breasts back into the slow cooker.
  6. Next, add in your cream cheese, heavy cream, sharp cheddar cheese and drained canned corn. Stir well to combine.
  7. At this point it’s a good idea to check for salt. Taste your soup and see if it needs additional salt.
  8. Close the lid again and cook for an additional 15-20 minutes or until the cheese has melted and incorporated into the soup.
  9. Finally, serve your Green Enchilada Chicken Soup with any toppings you prefer. I like slicing extra jalapeños, avocado and tortilla strips to place over mine. You may also squeeze some fresh lime juice on top or add sour cream.

14. Honey Garlic Chicken

Honey Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

This Honey Garlic Chicken recipe includes a sweet and savory, sticky sauce over perfectly tender chicken. So easy and so delicious!

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs (, excess fat removed)
  • salt and pepper
  • 1 small sweet onion (, diced)
  • 4 cloves garlic ( , minced)
  • 3/4 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons water
  • 1 tablespoon cornstarch
  • toasted sesame seeds (, for serving)
  • 3 scallions (, diced)

Instructions

  1. Coat a slow cooker with nonstick cooking spray.
  2. Season both sides of chicken with salt and pepper to taste; transfer to the slow cooker.
  3. In a medium bowl, whisk together the diced onion, garlic, honey, soy sauce, ketchup, vegetable oil, and red pepper flakes. Pour over chicken.
  4. Put the lid on and cook on low. Whenever we make this, they’re done at 4 hours, but we recommend checking after 3 hours to make sure the chicken doesn’t dry out. Most importantly, they’re done when an internal temperature of the thighs reaches 165 degrees F.
  5. With a slotted spoon, transfer chicken to a plate and keep warm.
  6. In a small bowl, whisk together the water and cornstarch until dissolved. Pour mixture into a small saucepan along with the sauce. Whisk to combine and cook over medium heat until bubbly and thickened.
  7. Serve chicken thighs over cooked rice and spoon some sauce on top.
  8. Sprinkle with a little sesame seeds and diced scallions.
  9. NOTE: We prefer chicken thighs over chicken breasts, since dark meat is more moist and flavorful, but chicken breasts are fine. They won’t need as much time to cook, so start checking on them sooner.Don’t have a crock pot? Try using a roasting pan and cook in a 250 degree F oven for 3-4 hours, or until an internal temperature of 165 degrees is reached.

15. Chicken and Butternut Squash Curry

Perfect Chicken And Butternut Squash Curry (Thai Style – Stove Top, Slow Cooker Or Pressure Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 (to 10)’]

If you’re looking for a go-to chicken curry, this Thai style chicken and butternut squash curry just might be it. It’s quick and easy to make with just chicken thighs, a few spices and curry paste, coconut milk, peanut butter, tomatoes and butternut squash. Top with plenty of peanuts and you get a delicious cross between a chicken satay curry and a Thai red curry. Choose to make it on the stove top, in the slow cooker, or in your pressure cooker!

Ingredients

  • 1 pound butternut squash (peeled and chopped into smallish cubes)
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 6 cloves garlic (crushed)
  • 2 inches fresh ginger (peeled and chopped finely)
  • 2 pounds chicken thighs (chopped into small pieces)
  • 14 ounces coconut milk ((1 can))
  • 3 tablespoons peanut butter (crunchy or smooth)
  • 3 tablespoons Thai red curry paste (good quality – authentic Thai brands are good)
  • 1 tablespoon honey
  • 28 ounces chopped tomatoes ((2 x 14 ounce / 400 gram cans))
  • fresh coriander / cilantro, crushed peanuts & natural yogurt ((I use Greek yogurt))
  • rice & poppadoms

Instructions

  1. Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.
  2. Heat up a big drizzle of oil in a really large pan or saucepan, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
  3. Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.
  4. Simmer for about 30 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry to thicken it.
  5. Serve over rice, garnished with the coriander and peanuts, and with yoghurt and poppadoms on the side (if you like).

16. Chicken Pho

Crock Pot Chicken Pho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT380M · Total: PT385M · Yield: [‘6’, ‘6 people’]

Chicken Pho made easily at home in your Crock Pot!

Ingredients

  • 8 cups chicken stock
  • 2 lbs boneless chicken breasts (or bone-in would work too)
  • 1 1/2 tablespoons light brown sugar
  • 2 inch piece fresh ginger (peeled and thinly sliced)
  • 2 tablespoons fish sauce
  • 1 cinnamon stick
  • 8 star anise
  • 2 teaspoons whole coriander
  • 8 whole cloves
  • 6-8 oz of pho rice noodles, banh pho (1/16 inch is the best, but whatever you can find will work!)
  • 3-4 cups baby bok choy chopped
  • 1-2 teaspoons kosher salt
  • bean sprouts
  • fresh basil leaves
  • sliced jalapeños
  • lime wedges
  • Sriracha
  • hoisin
  • chili garlic sauce

Instructions

  1. Heat a small pan on medium heat and add cinnamon stick, cloves, coriander, star anise, and cloves. Toast, stirring oftne, for about 2 minutes or until fragrant.
  2. Salt chicken breasts and add to a crock pot. Add chicken stock, fish sauce, and sliced ginger. Add brown sugar and give a little stir so it dissolves. Add toasted spices.
  3. Set to slow cook on low for 6-8 hrs on or on high for 3-4 hrs.
  4. Remove chicken from crock pot and shred. While chicken is removed, use a sieve to remove ginger and whole spices.
  5. Return shredded chicken to crock pot and add chopped bok choy. Turn crock pot to high, cover, and let cook for another 15 minutes.
  6. While bok choy cooks, prep your accompaniments by slicing jalapeños, lime wedges, and add basil and sprouts to a plate. Gather hoisin, sriracha, and chili garlic sauce.
  7. After the bok choy has cooked for 15 minutes, open lid and add dried rice noodles. Let cook submerged in the broth for 5-6 minutes, or whatever the cooking time on the package.
  8. Ladle pho into large bowls. Top with your choice of bean sprouts, jalapeños, basil. Top with sriracha, chili paste, and/or hoisin to taste and finish with a squeeze of fresh lime juice.
  9. Enjoy!!

17. Teriyaki Chicken Sandwiches

Crock Pot Teriyaki Pulled Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7H · Total: PT7H10M · Yield: 6

These crock pot teriyaki chicken sandwiches are nothing short of the perfect meal! It’s quick to put together, saves you time, is works for the pickiest eaters, and well, just plain delicious!

Ingredients

  • 1 lb chicken breast, skinless, boneless. Can use thighs here as well.
  • 1/2 cup chicken broth or water
  • 12 oz teriyaki sauce, commercially prepared, your favorite
  • 1 can pineapple rings, drained but reserve the juice
  • 1 dash dried chili flakes, (optional)
  • 6 kaiser or hamburger buns, toasted
  • as desired, salt and pepper

Instructions

  1. Put the chicken in the slow cooker bowl. Season with salt and pepper as desired.
  2. Add the broth/water.
  3. Let cook on low for 6 – 7 hours
  4. Remove the chicken from the bowl and drain the cooking juices. With two forks, shred the chicken breasts as finely as you prefer.
  5. Return the chicken to the crockpot and add the teriyaki sauce.  If you find the sauce too thick with the chicken, add the reserved pineapple juice in small amounts until you reach the consistency you prefer.
  6. Let it cook for another half hour. Meanwhile, toast the buns.
  7. To serve, spoon some of the teriyaki chicken onto the bun. Top with a pineapple ring, and then place the top of the bun on the pineapple.
  8. Enjoy!

18. Italian Garlic Chicken

Crock Pot Italian Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Yield: [‘6’]

Super moist, tender, fall-off-the-bone chicken the whole family will enjoy!

Ingredients

  • 6 chicken legs (skin off)
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 20-25 cloves garlic (peeled)
  • 1/3 cup vegetable broth

Instructions

  1. In a plastic ziplock bag, add chicken legs, oil, Italian seasoning, salt, pepper and red pepper flakes.
  2. Turn bag until chicken is well-coated.
  3. Place chicken in crock pot and surround with garlic cloves.
  4. Pour vegetable broth over chicken.
  5. Cook on low for 6-8 hours.

19. Chicken Vegetable Soup

Crockpot Chicken Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’, ‘8 1-cup servings’]

Crockpot chicken vegetable soup is packed with tender chicken and fresh veggies slow-cooked to perfection for a comforting, hearty meal!

Ingredients

  • 1 pound Boneless Skinless Chicken Thighs
  • Salt (as needed for seasoning)
  • 1/4 teaspoon Black Pepper
  • 1 pound Potatoes (1/2-inch diced (about 2 cups))
  • 2 ribs Celery (diced (about 1 cup))
  • 1 large Carrot (diced (about 1 cup))
  • 1/2 medium Onion (diced (about 1 cup))
  • 4 cloves Garlic (minced)
  • 1 Bay Leaf
  • 1 teaspoon Fresh Thyme (or 1/4 tsp dried thyme)
  • 6-8 cups Chicken Broth
  • 1 cup Peas (fresh or frozen)
  • Salt and Black Pepper (to taste)
  • 2 tablespoons Fresh Parsley (chopped)

Instructions (See recipe footnotes for stove instructions)

  1. Place CHICKEN THIGHS in the Crockpot. Generously season their surface with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
  2. Cover the cooker and cook on HIGH for 3-4 hours or LOW for 8 hours. *see recipe footnote
  3. Check the chicken for doneness by inserting a meat thermometer into the thickest part. It should read 165°F.
  4. Transfer chicken thighs to a plate and shred with two forks. Stir the shredded chicken back into the soup. Add the PEAS and continue heating until warmed through.
  5. Remove the bay leaf. Add more SALT and PEPPER, to taste. Serve warm, garnished with chopped PARSLEY.
  6. To store, cool the soup completely. Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed). Thaw overnight in the refrigerator.

20. Apricot Chicken

Slow Cooker Apricot Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘6’, ‘6 serves’]

A simple 4 ingredient Apricot Chicken family dinner that’s cooked in the slow cooker until fall-apart tender and completely delicious!

Ingredients

  • 2 tbs olive oil
  • 800g skinless chicken thighs (approx 6 thighs)
  • 40 g French onion soup mix packet (dried)
  • 410 g apricot halves (drained)
  • 405 ml apricot nectar
  • 1 tbs cornflour (optional (see notes))

Instructions

  1. Heat the oil in a frying pan over high heat. Brown each side of the chicken thighs before transferring to the slow cooker. (Note: if you have a searing slow cooker you can do this step in the slow cooker bowl).
  2. Sprinkle over the french onion soup packet.
  3. Add the drained apricot halves and the apricot nectar.
  4. Cook on LOW for 6 hours or HIGH for 4 hours.
  5. Serve with your choice of vegetables, mashed potato or pasta.

21. Chicken Tortilla Soup

Easy Slow Cooker Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT4H · Total: PT4H30M · Yield: 8

This slow cooker chicken tortilla soup is perfect for anytime! Also included with this recipe is a spicy chipotle crema that is the perfect compliment!

Ingredients

  • 1 cup onion, chopped
  • 4 large garlic cloves, minced
  • 8 cups room temperature low-sodium chicken or vegetable stock
  • 1-1.5 lb chicken breasts
  • 2 (10.5 oz) cans of diced tomatoes with green chiles
  • 1 cup of frozen corn
  • 1 jalapeno, diced
  • 1.5 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp oregano (Mexican oregano preferred)
  • Juice of 2 limes
  • Kosher salt to taste (about 2 tsp)
  • Spicy Chipotle Crema
  • 1 cup sour cream
  • 2 chipotle peppers in adobo, chopped finely
  • 2 Tbsp of milk (half and half or table cream)
  • ½ tsp salt

Instructions

  1. Add the onion, garlic, stock, chicken, Rotel or alternative, corn, chopped jalapeno, chili powder, cumin, and oregano to a 6-quart crock-pot and mix well to combine all of the ingredients.
  2. Cook on low for 3-4 hours until the chicken is cooked.
  3. Take chicken breast out and shred with two forks and return chicken back to the slow cooker.
  4. Stir in the lime juice and salt to taste.
  5. Ladle the soup into bowls and garnish with favorite toppings such as tortilla strips, avocado, cheese, tomato, cilantro, and chipotle crema.
  6. For Spicy Chipotle Crema:
  7. If making the crema, add the sour cream, chopped chipotle peppers, milk, and salt to a bowl and mix to combine. Set aside.

22. Chicken and Dumplings

Slow Cooker Chicken and Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT4H · Total: PT5H · Yield: 6

A delicious recipe for making chicken and dumplings in the slow cooker.

Ingredients

  • INGREDIENTS FOR THE STEW:
  • 3 lbs. boneless, skinless chicken thighs
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 2 onions, minced
  • 2 celery ribs, sliced 1/4″ thick
  • 6 garlic cloves, minced (I used more, because I love garlic)
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
  • 1/3 c. all-purpose flour
  • 1/4 c. sherry
  • 4 1/2 c. low sodium chicken broth, plus extra as needed (Use homemade stock if you have it in the freezer)
  • 4 carrots, peeled and sliced 1/4″ thick
  • 2 bay leaves
  • 1 c. frozen peas
  • 3 tablespoons freshly minced parsley
  • FOR THE DUMPLINGS:
  • 2 c. all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 c. milk
  • 3 tablespoons butter

Instructions

  1. FOR THE STEW: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a 12″ skillet over medium high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to a bowl. Repeat with 1 T. more oil and remaining chicken; transfer to bowl.
  2. Heat remaining tablespoon of oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 c. broth, smoothing out any lumps; transfer to slow cooker.
  3. Stir remaining 3 1/2 c. broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. (It only took mine 4 hours, so you should check yours.)
  4. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
  5. Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. (Adjust stew consistency with additional hot broth as needed.) Cover and cook on high until simmering.
  6. FOR THE DUMPLINGS: Whisk flour, baking powder and salt together in large bowl. Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.
  7. Drop golf ball-size dumplings (here’s where I used my ice cream scoop) on top of simmering stew, leaving about 1/4″ between each dumpling (you should have about 18 dumplings). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.

23. Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’, ‘6 serves’]

This slow cooker Mexican Chicken Soup is an easy, healthy dinner made with tender shredded chicken, beans and bold flavours — just 5 minutes prep!

Ingredients

  • 350 g chicken breasts
  • 1 brown onion (finely chopped)
  • 1 tsp minced garlic
  • 400 g black beans (rinsed and drained)
  • 400 g diced tomatoes (canned)
  • 1 cup corn (frozen or tinned)
  • 300 g enchilada sauce or salsa
  • 500 ml (2 cups) chicken stock liquid
  • 30 g taco seasoning
  • grated cheese, sour cream, avocado and corn chips, to serve (optional)

Instructions

  1. Place the chicken pieces, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
  2. Mix the taco seasoning packet mix into the chicken stock. Pour into the slow cooker.
  3. Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.
  4. Return the shredded chicken to the slow cooker and stir.
  5. Leave for a further 10 minutes.
  6. Serve with a dollop of sour cream, grated cheese, chopped avocado and corn chips (optional).

24. Butter Chicken

Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons ghee or unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1 tablespoon tomato paste
  • 14 oz can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt (optional for extra richness)
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika or chili powder
  • salt to taste
  • fresh cilantro, for garnish (optional)

Instructions

  1. 1. In a large skillet, melt ghee and brown the chicken; remove and set aside.
  2. 2. In the same pan, add onion and cook until soft; add garlic and ginger; cook 1 minute.
  3. 3. Stir in tomato paste, cumin, turmeric, paprika, and garam masala until fragrant, about 1 minute.
  4. 4. Return chicken; pour in crushed tomatoes and 1/2 cup water; simmer 12-15 minutes until chicken is cooked through.
  5. 5. Stir in heavy cream and yogurt; simmer 3-5 minutes; season with salt.
  6. 6. Serve over rice or with naan; garnish with cilantro if desired.

25. Buffalo Chicken Drumsticks

Buffalo Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 chicken drumsticks
  • 1/2 cup hot sauce (such as Frank’s RedHot)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • celery sticks and blue cheese dressing, for serving (optional)

Instructions

  1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. 2. Pat drumsticks dry; season with salt and pepper.
  3. 3. Bake 25-30 minutes, turning halfway, until cooked through and skin is crispy.
  4. 4. Whisk hot sauce, melted butter, vinegar, garlic powder, and paprika in a bowl.
  5. 5. Toss the cooked drumsticks in the sauce; return to the sheet and bake 5 more minutes to set.
  6. 6. Serve with celery and blue cheese dressing if desired.

26. Tuscan Chicken Thighs

Tuscan Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 1.5–2 lb)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup dry white wine or chicken broth
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • optional: 1/4 cup sun-dried tomatoes, chopped

Instructions

  1. 1. Heat olive oil in a skillet over medium-high heat; season chicken and sear until golden on both sides; remove and set aside.
  2. 2. In the same skillet, add garlic; cook 30 seconds; add tomatoes (and sun-dried tomatoes if using); cook 2–3 minutes.
  3. 3. Deglaze with white wine or broth; return chicken to the pan; add thyme; simmer 15–20 minutes until cooked through.
  4. 4. Add spinach and cream; simmer until spinach wilts and sauce thickens slightly.
  5. 5. Stir in Parmesan and parsley; season to taste with salt and pepper; serve with bread or pasta.

27. Chicken Corn Soup

Slow Cooker Chicken Corn Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT270M · Total: PT285M · Yield: [‘6’]

For a hearty soup, this easy slow cooker chicken and corn soup is just the thing you need. It is creamy & filling packed with sweet corn, tender chicken, and vegetables. It is a cozy complete comforting meal in a bowl perfect for lunch or dinner in fall or winter. Simple to make with frozen, canned, or fresh summer corn.

Ingredients

  • 1/2 pound boneless skinless chicken breasts (cut into 1/2″ chunks)
  • 1/2 onion (chopped)
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 1 clove garlic (diced)
  • 16 ounces frozen corn (or drained can/fresh cut from the cob)
  • 3 bouillon cubes
  • 3 cups water
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup heavy whipping cream
  • 4 ounce cream cheese (room temperature and cut into chunks)
  • 2 tablespoons fresh chives (for topping)
  • cooked crumbled bacon, shredded cheddar cheese, or hot sauce (optional toppings)

Instructions

  1. Cut and dice the first 5 ingredients.
  2. In a large Crock-Pot slow cooker, add the cut ingredients.  Next, add the drained or frozen corn and stir to combine.
  3. Heat the water in a microwave-safe container until hot. Add the bouillon and stir to dissolve. Cover the ingredients with the broth.
  4. Add and stir in the spices through cayenne pepper.
  5. Set your slow cooker to low for 8 hours or high for 4 hours.
  6. Once the soup is ready, add the heavy cream and diced cream cheese. Stir to combine & melt in the soup. Continue to let it warm up in the slow cooker for 30 minutes.
  7. Serve in a soup bowl and top with a sprinkling of fresh chives.  Additional optional toppings can be added to, such as bacon, cheese, or hot sauce if you like a spicy kick.

28. Hawaiian Chicken

Crockpot Hawaiian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Total: PT500M · Yield: [‘8’, ‘8 servings’]

Chicken is so versatile that it can never get boring. This crockpot Hawaiian chicken is sure to add a tantalizing spin to your dinner options.

Ingredients

  • 8 boneless, skinless chicken thighs (approximately 2 pounds)
  • 1 tbsp olive oil
  • 1 20oz can pineapple chunks or tidbits WITH juice (reserve 3 Tablespoons for the cornstarch mixture at the end)
  • 1/4 cup brown sugar
  • 1/4 cup vinegar
  • 1 bell pepper (coarsely diced )
  • 1 yellow onion (coarsely diced)
  • 1 clove garlic (pressed)
  • 1/2 tsp ginger
  • 1/2 cup ketchup
  • 2 tbsp cornstarch
  • 1/4 cup green onions (finely sliced)

Instructions

  1. Lightly season chicken with salt and pepper. Sear the chicken quickly on high heat (both sides) in a frying pan using 1 Tablespoon olive oil. Do not cook through. Then place it in the slow cooker. You can absolutely skip this step and just go straight to placing the raw chicken into the slow cooker, I just prefer to sear my chicken a bit to add that golden, grilled look!
  2. In a bowl, mix pineapple with juice (reserve 3 Tablespoons for later) brown sugar, vinegar, bell pepper, onion, garlic ginger, and ketchup.  Pour this mixture over the chicken
  3. Cook on low for 7-8 hours or high for 3-4 hours. See the next step regarding the last 30 minutes of cook time.
  4. Mix together the reserved 3 Tablespoons of pineapple juice with the 2 Tablespoons of cornstarch.  During the last 30 minutes of cook time, gently stir this into the crockpot.  It will help to thicken up the sauce.
  5. Top with green onions (and sesame seeds if you choose) and serve over rice.

29. Chicken Chilli

Slow Cooker Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [’10’, ’10 Servings’]

This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It’s freezer-friendly and gluten-free.

Ingredients

  • 1 ½ pounds chicken breasts ((boneless, skinless))
  • 16 ounces salsa
  • ½ onion ((diced))
  • 1 Tablespoon minced garlic
  • 1 large green pepper ((diced))
  • 28 ounces diced tomatoes
  • 4 ounces diced green chiles
  • ½ cup corn
  • 14 ounces kidney beans ((drained and rinsed))
  • 2 Tablespoons light brown sugar
  • 1 ounce chili seasoning ((4 Tablespoons, 1 packet))
  • Salt & Pepper to taste

Instructions

  1. Add chicken breasts, salsa, onion and minced garlic to the container of a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is easy to shred with a fork.
  2. Shred the chicken in the crock pot with two forks.
  3. Next, add the green pepper, diced tomatoes, green chiles, corn, beans, brown sugar and chili seasoning and stir to combine.
  4. Cook for an additional 2-3 hours on low or 1-2 hours on high, or until the green peppers are soft.
  5. Serve warm with your favorite chili toppings like sour cream, cheese, chopped onion, crushed tortilla chips, etc.

30. Chicken Adobo

Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5–2 lb chicken thighs (bone-in or boneless)
  • 1/3 cup soy sauce
  • 1/4 cup white or rice vinegar
  • 1/2 cup water
  • 6 garlic cloves, smashed
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon neutral oil
  • 1 tablespoon brown sugar (optional)
  • cooked white rice for serving

Instructions

  1. 1. In a heavy pot, heat oil; brown chicken pieces on all sides; remove.
  2. 2. Add garlic to the pot and sauté briefly; pour in soy sauce, vinegar, and water; add bay leaves and peppercorns.
  3. 3. Return chicken to the pot; bring to a gentle simmer; cover and cook 25–30 minutes until tender.
  4. 4. Remove bay leaves; simmer sauce a few minutes to thicken; adjust sweetness and salt.
  5. 5. Serve chicken with sauce over steamed rice.

31. Chicken Tacos

Crockpot Chicken Tacos (Mexican Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [’12’, ’12 Servings’]

Crock Pot Chicken Tacos are an easy and nutritious recipe that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Ingredients

  • 2 pounds chicken breasts ((boneless, skinless))
  • 1 onion ((finely diced))
  • 1 Tablespoon minced garlic
  • 16 ounces salsa
  • 1 teaspoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ to ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Tortillas, sour cream, cheese, guacamole, chopped fresh cilantro

Instructions

  1. In the container of a slow cooker, add onion, minced garlic, salsa, lime juice and seasonings. Stir to combine.
  2. Add chicken breasts and stir to ensure they are covered with the salsa mixture.
  3. Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
  4. Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.
  5. Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).
  6. Serve in tortillas with your favorite taco toppings!

32. Chicken Spaghetti

Chicken Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 12 oz spaghetti
  • 2 cups cooked shredded chicken
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cups marinara or tomato sauce
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. 1. Preheat oven to 350°F (175°C). Cook spaghetti until al dente; drain.
  2. 2. In a skillet, sauté onion and bell pepper in olive oil until soft; add shredded chicken.
  3. 3. Stir in sauce and broth; simmer 5 minutes.
  4. 4. In a large bowl, combine spaghetti, sauce mixture, sour cream, and half the cheese; mix well.
  5. 5. Transfer to a baking dish; top with remaining cheese; bake 20–25 minutes until bubbly and cheese is melted.
  6. 6. Let stand 5 minutes before serving.

33. Chicken Gnocchi Soup

Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘6’, ‘6 to 7’]

This crockpot chicken gnocchi soup is a hearty, nutritious, creamy and yet lightened-up soup packed with chicken, gnocchi and vegetables, just like the one you love at Olive Garden! Get the best quality ingredients and you can make a truly delicious meal in your slow cooker or pressure cooker with just 7 main ingredients.

Ingredients

  • 1.5 pounds chicken breasts (skinless boneless (3 medium to large))
  • 1 onion (large, chopped)
  • 2 carrots (peeled and sliced)
  • 4 sticks celery (chopped)
  • 3 cloves garlic (peeled and crushed or chopped)
  • 4.5 cups chicken stock ((US=chicken broth))
  • 1 tablespoon mixed Italian herbs (e.g. basil, thyme, oregano (or Italian seasoning))
  • 14 ounces evaporated milk ((1 can))
  • 3 tablespoons corn flour (dissolved in a little water (US=cornstarch))
  • 16 ounces gnocchi
  • 7 ounces spinach ((baby spinach))
  • salt and pepper (to taste)

Instructions

  1. Place the chicken, onion, carrots, celery, garlic, broth and herbs in the crockpot and cook on low for six hours minimum (or high for four). If you prefer to use an electric pressure cooker/Instant Pot, cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).
  2. At the end of the cooking time, shred the chicken in the pot with two forks.
  3. Stir in the evaporated milk, cornstarch/water, and gnocchi (no need to cook it first). Bubble on ‘high’ until the soup has thickened a little and the gnocchi is cooked (a few minutes). If cooking in a pressure cooker, use the saute function instead.
  4. Wilt the spinach into the pot, grind in plenty of salt and pepper to taste, then serve.

34. Chicken Taco Soup

Chicken Taco Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT18M · Total: PT26M · Yield: [‘4’, ‘4 servings’]

This delectable quick and easy Chicken Taco Soup is bursting with flavors from tender chicken corn, black beans, fire-roasted tomatoes, and green chiles.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups low sodium chicken broth
  • 2 tablespoons taco seasoning
  • 1 (15.25-ounce) can corn, drained
  • 1 (15.25-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted tomatoes
  • 1 (7-ounce) can diced green chiles
  • 2 cups cooked shredded chicken
  • salt and pepper to taste
  • Tortilla strips (optional)
  • Sour cream (otional)
  • Cilantro chopped (optional)
  • Cheddar cheese shredded (optional)

Instructions

  1. Heat olive oil over medium heat in a Dutch oven or heavy stockpot.  Add onion and cook until tender, about 5 minutes. Reduce heat to low and add minced garlic; cook for 1 minute while stirring continuously.
  2. Add chicken broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and green chiles; simmer for 5-7 minutes.  Add the cooked chicken; simmer for 5 minutes. Season with salt and pepper to taste.
  3. Spoon into bowls and top with your favorite toppings.

35. Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8H · Total: PT8H20M · Yield: 8

This amazing Chicken and wild rice soup comes together perfectly in the slow cooker with amazing flavor!

Ingredients

  • 4 chicken breasts
  • Salt & pepper to taste
  • 3 celery stalks, chopped
  • 1 sweet potato, diced
  • 1 tablespoon garlic, minced
  • 1 onion, chopped
  • 1 teaspoon dry rosemary
  • 1 teaspoon dry sage
  • 6 cups chicken broth
  • 1 bay leaf
  • 4 cups kale, chopped
  • 1 tablespoon lemon juice
  • 1 cup wild rice blend
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup half & half

Instructions

  1. Season chicken with salt and pepper and place in slow cooker
  2. Stir together celery, sweet potato, garlic, onion, rosemary, sage, lemon juice, rice, broth, and kale
  3. Pour over chicken, add bay leaf on top
  4. Cook on low for 6-8 hours
  5. Remove chicken, shred, set aside
  6. Melt butter and whisk in flour until browning
  7. Add in half & half and cook until thickening
  8. Stir into slow cooker
  9. Return chicken to slow cooker and stir all until well combined
  10. Serve and enjoy!

36. Honey Soy Chicken Drumsticks

Slow Cooker Honey-Soy Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘4’]

Get out your crock pot! These Slow Cooker Honey-Soy Chicken drumsticks and thighs are soaked in a honey-soy sauce spiked with orange, ginger, and garlic. So easy and delicious!

Ingredients

  • 1/3 cup honey
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 3 cloves garlic (, minced)
  • 1 & 1/2 tablespoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons olive oil
  • 2 & 1/2 pounds (8 bone-in) chicken pieces
  • salt and pepper
  • 2 tablespoons chopped fresh parsley
  • cooked white rice (, for serving)

Instructions

  1. Coat a 5 to 6-quart slow cooker with nonstick cooking spray.
  2. In a medium bowl, combine honey, orange zest, orange juice, soy sauce, salt, garlic, ginger, vinegar, crushed red pepper, and sesame seeds.
  3. Heat olive oil in a large nonstick skillet over medium-high. Season chicken on both sides with a little salt and pepper; sauté for about 3 minutes per side, until they have a golden crust. Transfer to the slow cooker along with the sauce mixture.
  4. Cook on low for 6 to 8 hours (or until chicken registers 165F in the thickest part), basting the tops halfway through, so the skin doesn’t dry out.
  5. Transfer the chicken pieces to a bowl.
  6. Very carefully pour the liquid from the slow cooker into a medium skillet with a tablespoon of cornstarch. Bring to a boil over high heat. Boil until reduced and slightly thickened, about 5 minutes. Pour the sauce over the drumsticks and stir to coat.
  7. Serve, sprinkled with parsley, over cooked white white and enjoy!NOTE: You can skip the sauce reduction, if preferred, it will just be looser.

37. Crack Chicken

Crack Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 lb chicken breasts or thighs
  • 8 oz cream cheese, softened
  • 1 oz ranch seasoning mix
  • 1/2 cup chicken broth
  • 6 slices bacon, cooked and crumbled
  • 1.5 cups shredded cheddar cheese
  • optional: chopped parsley for garnish

Instructions

  1. 1. Place chicken and broth in slow cooker; sprinkle ranch seasoning; dot with cream cheese.
  2. 2. Cover and cook on low 4–6 hours until chicken is tender and shreds.
  3. 3. Shred the chicken, then stir in crumbled bacon and 1 cup of the cheddar cheese; cook 15 minutes until cheese melts.
  4. 4. Stir in remaining cheese and let melt; serve with rice, on buns, or over vegetables.

38. Chicken Potato Soup

Slow Cooker Chicken Potato Soup (No Dairy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’]

This Slow Cooker Chicken Potato Soup is a healthy recipe made in the crockpot. It’s full of chunky vegetables and made without milk or dairy!

Ingredients

  • 6 cloves garlic
  • 1 onion
  • 4 cups red potatoes (equals 5-6 large red potatoes)
  • 2 cups carrots (equals 3-4 large carrots)
  • 1 1/2 – 2 lbs. boneless, skinless chicken breasts
  • 5 cups low sodium chicken broth
  • 2 cups frozen peas
  • 1-2 gluten free chicken bouillon cubes ( or regular bouillon cubes if not gluten free)
  • 2 Tbsp. white wine vinegar
  • 1 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

Instructions

  1. Mince 6 cloves of garlic and 1 onion. (I prefer white onions for a soup like this but any color will work).
  2. Wash and scrub 6 large red potatoes and 3-4 large carrots. Slice the carrots and dice the potatoes into chunks.
  3. Place 1.5 – 2 lbs. of boneless, skinless chicken breasts in the slow cooker. Sprinkle 1 tsp. of Italian seasoning and 1/2 tsp. each of kosher salt and pepper over the chicken breasts.
  4. Place the minced garlic and onions on top of the chicken breasts. Add the diced carrots and potatoes to the crockpot.
  5. Pour 5 cups of low sodium chicken broth and add 1-2 gluten free bouillon cubes (or regular bouillon cubes if not gluten free) into the slow cooker making sure all of the ingredients are submerged in the liquid.
  6. Place the cover on the slow cooker and cook for 4-5 hours on ‘High’ or 5-6 hours on ‘Low’.
  7. 30-45 minutes before the soup is finished cooking remove the cooked chicken breasts from the slow cooker and shred them with two forks. (You can also dice the chicken into chunks if you prefer that texture). Once the chicken is shredded return it to the slow cooker.
  8. Add 2 cups of frozen peas and 2 Tbsp. of white wine vinegar to the soup. Stir everything until combined and continue to cook for another 30 minutes or so.
  9. Once the potatoes and carrots are tender (but not mushy) and the peas thoroughly warmed the soup is ready to serve.

39. Chicken and Okra

Slow Cooker Chicken and Okra is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT8H · Total: PT4H45M · Yield: [‘8’, ‘8 servings’]

This is an old favorite recipe for chicken thighs and drumsticks cooked in a slow-cooker with okra, peppers and rich tomatoes and red wine sauce. We’ve added in bell peppers, olives and parsley to make it full of veggies and flavor! The slow braising makes the chicken ultra-tender.

Ingredients

  • 4 bone-in chicken legs
  • 3/4 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 3 teaspoons extra virgin olive oil, divided
  • 4 cloves garlic, finely chopped
  • 2 large onions, sliced (French cut)
  • 1 ½ teaspoon dry Italian Seasoning
  • ½ cup dry red wine
  • 1 28-ounce can diced tomatoes
  • 1/3 cup chopped green olives
  • 2 bell peppers any color, or 4 cubanelle peppers, cored and sliced
  • 3 cups fresh or frozen sliced okra
  • ½ cup chopped flat leaf parsley

Instructions

  1. Cut chicken legs into two pieces, along the fat line that runs between the thigh and drumstick.
  2. Remove skin, trimming at the bottom of the drumstick if necessary. Sprinkle the chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Heat 2 teaspoons oil in a heavy large skillet over medium-high heat. Add half of the chicken and cook, turning once, until browned, 2 to 4 minutes per side. (Note: The chicken will not be cooked through.) Transfer the chicken to the insert of a slow cooker. Repeat with the remaining chicken, reducing heat to medium as necessary to prevent scorching.
  4. Add the remaining 1 teaspoon oil to the skillet. Add garlic, onion, Italian seasoning, the remaining ¼ teaspoon salt and the remaining ¼ teaspoon pepper and cook, stirring often until the vegetables are just starting to brown, about 3 minutes. Transfer the onion mixture to the slow cooker.
  5. Add the wine to the skillet and bring to a simmer. Cook, stirring and scraping up browned bits, about 1 minute. Stir in tomato and olives, increase heat to high and bring to a simmer. Pour tomato mixture over the onions. Add peppers to the slow cooker and cover.
  6. Turn slow cooker on low for 8 hours or high for 4. In last half hour of cooking, remove lid and layer okra on top. Cover and let continue to cook the remaining 30 minutes.
  7. To serve gently remove chicken pieces to pasta bowls. Stir the vegetables together. Ladle the vegetable mixture around the meat and top with a generous amount of parsley.

40. Ranch Chicken

Crockpot Ranch Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT300M · Total: PT305M · Yield: [‘6’]

An easy to make, delicious, all-in-one slow cooker chicken casserole.

Ingredients

  • 1 pound (40g) baby potatoes (cut in half)
  • 2 carrots (peeled and cut into 2-inch pieces)
  • 4 slices cooked bacon (crumbled)
  • 3 green onions (sliced)
  • 1 pound (450g) boneless skinless chicken breasts
  • 28 ounces (790g) condensed cream of chicken soup ((2 cans) )
  • ¾ cup (170g) reduced-sodium chicken stock
  • tablespoons Ranch dressing seasoning mix (or 1 pouch)

Instructions

  1. Using a neutral-flavored oil, lightly grease the crockpot insert.
  2. Arrange the potatoes and carrots in the bottom of the insert. Then add the bacon and green onions.
  3. Place the chicken breasts on top and sprinkle on the Ranch seasoning mix.
  4. Combine the cream of chicken soup and chicken stock in a bowl, then pour over the chicken. Make sure the chicken is completely submerged.
  5. Cover and cook on high for 5-6 hours, or on low for 8-9 hours.
  6. When chicken is done and the internal temperature has reached 165F / 74C, switch off the slow cooker, garnish with chopped fresh herbs, and serve.

41. Chicken Enchilada Casserole

Chicken Enchilada Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cups shredded cooked chicken
  • 8 small flour tortillas (or 6 large)
  • 2 cups red enchilada sauce
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded Monterrey Jack or cheddar cheese
  • 1/2 cup diced onion
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  1. 1. Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
  2. 2. Sauté onion in oil until translucent; set aside.
  3. 3. In a bowl, mix chicken, beans, corn, and half the cheese.
  4. 4. Layer tortillas in the dish; spread chicken mixture and some sauce; repeat layers; top with remaining sauce and cheese.
  5. 5. Bake 20–25 minutes until bubbly and cheese is melted.
  6. 6. Let rest a few minutes before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

Tweet
Share
Pin
Share
0 Shares

Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *