41 Easy Crockpot Chicken Breast Recipes for Dinner

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 Jalfrezi

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

Recipe details: Prep: PT20M · Cook: PT210M · Total: PT230M · Yield: [‘4’]

Slow Cooker Chicken Jalfrezi – chunks of tender chicken with peppers and onion in a deliciously spicy aromatic sauce.Adapted for the slow cooker but maintaining all the elements of a traditional jalfrezi. The chicken is fried in spices and the onions are fried with fragrant cumin seeds.

Ingredients

  • 2 tsp cumin seeds
  • 3 tbs rapeseed/Canola oil
  • 2 onions thinly sliced
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp dried chilli flakes
  • ½ tsp fenugreek seeds
  • 2 tsp Kashmiri chilli powder or paprika
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbs tamarind paste or lemon juice
  • 2 tbs tomato puree
  • 2 green chillies – chopped
  • 4 garlic cloves – crushed
  • 3 tsp grated ginger
  • 4 chicken breasts (about 500g to 600g chopped into large chunks)
  • 400 g passata
  • 100 ml water
  • 2 bell peppers thinly sliced
  • 1 tsp garam masala
  • 2 tbs chopped coriander/cilantro
  • lemon wedges

Instructions

  1. Grease the inside of your slow cooker.
  2. Heat a frying pan to a medium heat, add the cumin seeds and gently toast for about a minute.
  3. Add 2 tablespoons of oil to frying pan and fry sliced onion for 5 minutes before transferring to the slow cooker.
  4. Add a tablespoon of oil to the frying pan, maintaining a medium heat.
  5. Add the ground coriander, turmeric, chilli flakes, fenugreek seeds, Kashmiri chilli powder, salt, pepper, tamarind paste, green chillies, tomato paste, garlic and ginger. Cook through for two minutes.
  6. Add the chicken pieces, coat each piece in the spice mix and fry for about five minutes. Transfer the chicken to the slow cooker.
  7. Add passata and water to your slow cooker and give the jalfrezi a good stir.
  8. Cook on high for 2 ½ hours or low for 4 ½ hours.
  9. Add 1 teaspoon of garam masala along with the sliced red and green bell peppers. Stir well and cook on high for an hour.
  10. Stir in the freshly chopped coriander before serving with lemon wedges and rice or naan breads.

2. Ranch Chicken Casserole

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.

3. Chicken Alfredo Tortellini

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Slow Cooker Chicken Alfredo Tortellini is warm, comfort food at its finest. This easy, crockpot recipe will become a favorite family dinner!

Ingredients

  • 2 ¼ lbs boneless, skinless chicken breasts
  • 4 ½ cups alfredo sauce (divided)
  • 1 tsp minced garlic
  • ½ tsp black pepper
  • 4 cups refrigerated three cheese tortellini (see note one)
  • 1/4 cup shredded parmesan
  • 1 tbsp chopped parsley (optional garnish)

Instructions

  1. Put 2 1/2 cups of Alfredo sauce, minced garlic, and black pepper into the crockpot and stir to combine. Add the chicken breasts.
  2. Cover and cook on high for 3-4 hours or until the chicken is fully cooked.
  3. Use two forks to shred the chicken. Or remove it from the crock pot and cut it into pieces before returning it to the sauce.
  4. Add 2 cups of Alfredo sauce and the refrigerated three-cheese tortellini. Cover and cook on high for 15 minutes until the pasta is tender and heated through.
  5. Garnish with shredded parmesan, chopped parsley, and a sprinkle of black pepper, if desired.

4. BBQ Chicken Sandwiches

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘8’, ‘8 servings’]

In just five minutes time you can get a delicious dinner prepped and ready with these delicious Crockpot BBQ Chicken Sandwiches.

Ingredients

  • 1 lb Chicken Breast
  • 8 oz BBQ sauce
  • 1/2 red onion (sliced)
  • 8 hamburger buns
  • coleslaw

Instructions

  1. Place chicken, BBQ Sauce and onion to crockpot. Cover and cook on low for 4 hours.
  2. Shred cooked chicken and stir to combine.
  3. Before serving, let some of the sauce drain to prevent soggy bread. Serve on your favorite buns with additional BBQ sauce, coleslaw, red onion, pickles or your favorite combination of toppings.

5. Jerk Chicken with an Orange-Brown Sugar Glaze

Crock Pot Jerk Chicken Breast (Jamaican Inspired) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT385M · Yield: [‘4’]

​This Slow Cooker Jamaican Jerk Chicken is an easy way to enjoy the flavors of jerk seasoning! Serve over rice with fresh mango, avocado and cilantro.

Ingredients

  • 4 boneless chicken breasts (fat trimmed)
  • 1 cup orange juice
  • 1 lime (juiced)
  • 1/4 cup jerk seasoning
  • 1/2 cup brown sugar
  • 1 cup leftover juices from crockpot
  • 1 teaspoon soy sauce
  • ​fresh green onions or cilantro
  • fresh avocado or mango/pineapple
  • lime wedge
  • fresh jalapenos or habanero pepper

Instructions

  1. Place chicken breasts in single layer in bottom of crockpot.
  2. Cover with orange juice and lime juice. Then, top with jerk spice mixture.
  3. Cover and let the chicken cook on low for 6 hours, or high for 3 hours.
  4. Remove chicken from crockpot, and check for doneness. It should shred easily!
  5. For the glaze, heat a small saucepan on the stove top on medium-low heat.
  6. To the saucepan, add 1 cup of the leftover juice from the crockpot, brown sugar and soy sauce.
  7. Bring to a boil, then reduce heat to medium-low.
  8. Simmer for 5-7 minutes, or until the liquid has reduced by at least half.
  9. Top chicken with any of the optional toppings, then drizzle the glaze over the top.
  10. Serve warm.

6. Chicken Adobo

Slow Cooker Chicken Adobo (Gluten-Free, Paleo, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6H · Total: PT6H · Yield: 4

A classic Filipino recipe now made gluten-free, paleo, top-8 allergy-free, and in the crockpot! This healthy Slow Cooker Chicken Adobo is perfectly tender and tangy with its combination of vinegar and coconut aminos in place of the typical soy sauce!

Ingredients

  • 4 Skinless Chicken Breasts
  • 3/4 Cup Coconut Aminos
  • 1/2 Cup White Vinegar
  • 3 Cloves of Garlic (smashed)
  • 1 Sweet Onion (chopped)
  • 2 Dried Bay Leaves
  • 1/2-1 Tsp Black Pepper

Instructions

  1. Layer your chicken in the slow cooker first and then all the rest of the ingredients.
  2. Cover the slow cooker and cook on low for 6 hours.

7. Chicken Burrito Bowls

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

Recipe details: Prep: PT10M · Cook: PT4H · Total: PT4H10M · Yield: 7

This Slow Cooker Chicken Burrito Bowl recipe is a perfect Mexican feast on even busy nights! So simple to create a fun burrito bar anytime! This Recipe Is: • Make Ahead •

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
  • 1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh)
  • 1 (15-ounce) can black beans, rinsed and drained (preferably organic or reduced-sodium)
  • 1/2 cup finely chopped onions
  • 1 (16-ounce) jar of your favorite salsa
  • 1 (10-ounce) can diced tomatoes and green chilies with juice (such as Ro-Tel)
  • 1/2 cup finely chopped cilantro
  • brown rice, cooked and hot, for serving
  • optional topping ideas: shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce

Instructions

  1. Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken. Pour salsa and canned tomatoes on top.
  2. Cook on high for 4 hours or on low for 6-8 hours.
  3. Just before serving, use two forks to shred the chicken. Add cilantro. Stir to combine ingredients.
  4. Serve over brown rice with optional toppings as desired.

8. Chicken Tortilla Soup

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’]

Slow Cooker Chicken Tortilla Soup is an easy, dump and go soup recipe that the whole family will love! It’s hearty, flavorful and it’s great for meal prep!

Ingredients

  • 1 lb. skinless chicken breasts (seasoned with salt and pepper (use bone-in breasts or thighs for more flavor))
  • 1 medium yellow onion
  • 2 cloves garlic (minced)
  • 1 1/2 cups corn (thawed slightly if frozen)
  • 14 ounces fire roasted diced tomatoes (be sure to add the juice!)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 4 cups homemade chicken broth (use up to 2 more cups of stock or water if desired)
  • 14 ounces black beans (rinsed and drained)
  • 2 poblano peppers (chopped (substitute with jalapeno if desired))
  • 1 lime (juiced)
  • Optional toppings: tortilla chips, grated cheese, cilantro, lime wedges, sliced chilies or avocado

Instructions

  1. Place all ingredients except for the lime juice into the slow cooker and stir. Cover and cook on low heat for 6 hours or high heat for 4 hours.
  2. Remove chicken from the crock pot and shred, then place back in the soup. Add the juice of 1 lime and season with salt and pepper, to taste.
  3. Top the soup with your favorite toppings and enjoy!

9. Mango Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Slow Cooker Mango Chicken is a sweet and spicy dish that is easy to make and enjoy. Tender, juicy chicken infused with mango salsa and fresh mango for a taste bud explosion.

Ingredients

  • 1.5 – 2 lbs boneless skinless chicken breasts (thighs work too!)
  • 1 red bell pepper (diced)
  • 1 orange or yellow bell pepper (diced)
  • 15 oz jar mango salsa
  • 1 large, ripe mango (cut into chunks)
  • 1 tbsp soy sauce
  • 1 tsp ginger (freshly grated)
  • green onion (sliced for garnish)

Instructions

  1. spray slow cooker with non-stick spray of choice
  2. cut peppers and mango into chunks
  3. add chicken into slow cooker
  4. add peppers, salsa, mango and seasonings into slow cooker and stir to combine
  5. cover and cook on low until chicken reaches an internal temperature of 165°F. This takes about 4 hours in my slow cooker.
  6. remove chicken pieces from slow cooker, shred, and return to slow cooker
  7. mix chicken shreds with sauce until fully combined
  8. keep on warm until ready to serve.

10. Chicken Pot Pie Soup

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

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’]

Quick prep and ready when you walk in the door, this Slow Cooker Chicken Pot Pie Soup recipe is one for the weeknight dinner record books.

Ingredients

  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves peeled and crushed
  • 3 boneless skinless chicken breasts
  • 2 cups low-sodium chicken stock
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 cup half and half
  • 3 Tablespoons cornstarch
  • 1 1/2 cups frozen peas and carrots
  • 1 refrigerated pie crust optional

Instructions

  1. In the bottom of the slow cooker, layer the onions, celery and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt and pepper.
  2. Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
  3. Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
  4. Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
  5. If using pie crust, while the soup is still cooking, roll out a refrigerated pie crust on a baking sheet coated with parchment paper and bake according to package instructions. Cool to room temperature and break up into bite sized pieces.
  6. Ladle the soup into bowls and top with the pie crust crumbles. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.

11. Apricot Chicken

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT250M · Yield: [‘5’]

Crockpot Apricot Chicken is a sweet and tangy dish made with tender chicken, apricot preserves, Catalina dressing, and onion soup mix—perfect over rice! 🍑🍗 (only 4 ingredients!)

Ingredients

  • 2 lbs. boneless skinless chicken breasts (or boneless skinless chicken thighs)
  • 1 cup apricot preserves
  • 1 cup Catalina salad dressing
  • 1 oz. packet Lipton onion soup mix
  • 1/8 tsp. black pepper
  • 2 pinches red pepper flakes (optional)

Instructions

  1. Place the chicken in to the bottom of the slow cooker. Add the apricot preserves, Catalina dressing, onion soup mix, pepper and pepper flakes. Stir the sauce ingredients together over the chicken.
  2. Cover and cook on LOW for 6 hours.
  3. I like to de-grease the sauce before serving. I do this by taking a paper towel and laying it flat over the sauce. I pull up the paper towel after a few seconds and all the grease sticks to the paper towel. Easy peasy.
  4. Shred the chicken with two forks or leave the chicken breasts or thighs whole.
  5. Serve with rice.
  6. Enjoy!

12. Shredded Chile Chicken

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

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs (about 680 g)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 cup chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chilies, drained
  • Salt and black pepper, to taste
  • 1 tablespoon lime juice (optional)
  • Fresh cilantro, chopped (optional, for serving)

Instructions

  1. Pat the chicken dry and lightly season with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
  3. Stir in the garlic and spices (cumin, chili powder, smoked paprika, oregano) and cook 30 seconds until fragrant.
  4. Add the minced chipotle peppers in adobo sauce and the chicken thighs; sear for 2-3 minutes per side to develop color.
  5. Pour in the chicken broth, diced tomatoes, and green chilies. Bring to a gentle simmer.
  6. Reduce heat to low, cover, and simmer 20-25 minutes until the chicken is cooked through and tender.
  7. Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the sauce and simmer 5 minutes to meld flavors. Stir in lime juice if using and adjust salt and pepper.
  8. Serve the shredded Chile Chicken with warm tortillas, rice, or your preferred accompaniments. Garnish with fresh cilantro if desired.

13. Creamy Green Chile Chicken Tacos

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

Recipe details: Prep: PT10M · Cook: PT210M · Total: PT220M · Yield: [‘8’, ‘8 servings’]

If you love shredded chicken tacos then you have to try these slow cooker creamy green chile chicken tacos! They’re perfect for an easy weeknight dinner

Ingredients

  • 3 pounds boneless skinless chicken breasts
  • 1 cup green enchilada sauce
  • 8 ounces diced green chiles
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder, (green chile powder if you have it)
  • 1/2 teaspoon garlic powder
  • Salt and fresh ground black pepper to taste
  • 4 ounces low fat cream cheese, (room temperature)
  • 1/3 cup plain Greek yogurt
  • 16 corn tortillas
  • Crumbled queso fresco (avocado, cilantro, and salsa verde for toppings)

Instructions

  1. Season the chicken breasts with the spices, salt and pepper. Add them to the slow cooker along with the enchilada sauce and diced green chiles.
  2. Set the slow cooker to low and cook for 3-5 hours depending on how fast your’s cooks and the size of the chicken breasts.
  3. Turn the slow cooker off and shred the chicken. Stir in the cream cheese and Greek yogurt.
  4. Serve in warm corn tortillas topped with crumbled queso fresco, diced avocado, and cilantro and salsa verde.

14. Chicken Parmesan

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 servings’]

Slow cooker chicken parmesan is an easy slow cooker chicken parmesan recipe that makes tender chicken breasts in marinara sauce topped with melted cheese and a crispy breadcrumb topping.

Ingredients

  • 28 ounce can crushed tomatoes
  • 8 ounce can tomato sauce
  • 4 ounces tomato paste
  • 6 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried sweet basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 chicken breasts
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ¼ cup Italian breadcrumbs
  • ½ tablespoon olive oil

Instructions

  1. Combine crushed tomatoes, tomato sauce, tomato paste, garlic, seasonings, salt, and pepper in the slow cooker; mix well.
  2. Place chicken breasts in the sauce.
  3. Cook on low for 4-6 hours.3
  4. Remove chicken from slow cooker, and stir sauce.
  5. Top chicken breasts with sauce and cheeses. 
  6. In a small pan, heat the oil over medium heat for a minute.
  7. Add the breadcrumbs, and cook, stirring regularly, for about 5 minutes, or until toasted.
  8. Serve chicken topped with toasted breadcrumbs.

15. Sesame Chicken

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

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘8’, ‘8 servings’]

Slow Cooker Sesame Chicken in an easy crock pot chicken dinner. The chicken cooks in a sweet and savory sauce that’s perfect with rice and veggies.

Ingredients

  • 3 pounds boneless, skinless chicken breasts
  • Salt and pepper
  • ½-¾ cup honey (depending on desired sweetness)
  • ½ cup soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons sesame oil
  • 1 tablespoon Sriracha
  • 2 tablespoons dried minced onion
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh grated ginger
  • 1 ½ – 2 tablespoons cornstarch
  • 3 tablespoons water
  • Sesame seeds
  • Green onions

Instructions

  1. Place chicken into slow cooker.
  2. Sprinkle with salt and pepper.
  3. Stir honey, soy sauce, ketchup, sesame oil, Sriracha, onion, garlic, and ginger together in a bowl. Taste, and add additional honey as needed.
  4. Pour sauce over chicken. 
  5. Cook on low until the chicken is tender about, 3-4 hours.
  6. Remove chicken from the sauce in the slow cooker to a cutting board.
  7. Stir the cornstarch and water together in a small bowl.
  8. Add the sauce from the slow cooker and the cornstarch mixture to a saucepan. Mix well to combine.
  9. Bring the sauce to a boil, stirring regularly, and cook just until thickened.
  10. Cut chicken into small pieces, and return to the slow cooker.
  11. Pour the sauce over the chicken and stir to coat.
  12. Serve sprinkled with sesame seeds and sliced green onion.

16. White Chicken Chili

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

Recipe details: Prep: PT10M · Cook: PT255M · Total: PT265M · Yield: [’10’]

This Tropical Thunder Pineapple Cinnamon Paloma is fruity, refreshing, and packed with tropical flavor. Made with pineapple, grapefruit, tequila, and cinnamon, this easy cocktail is perfect for warm weather sipping and entertaining.

Ingredients

  • 1 lb boneless, skinless chicken breast ((about 2 large breasts))
  • 1 14.5 oz can chicken broth
  • 1 medium onion, finely diced
  • 4 cloves of garlic, minced
  • 1 15.5 oz can Pinto beans, drained
  • 1 15.5 oz can Cannellini beans, drained
  • 1 1/3 cups jarred salsa verde
  • 1 4 oz can diced green chilis
  • 2 cups frozen corn
  • 1 tbsp ground cumin
  • 1 tsp dry oregano
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • 2 bay leaves
  • 1/2 tsp each salt and fresh ground black pepper
  • 2 8 oz blocks of cream cheese, cut into cubes
  • 1 12 oz can evaporated milk
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Add chicken, onion, garlic, drained beans, salsa, corn, spices and chicken stock to crockpot.
  2. Cover and cook on low for 8 hours, or high for 4 hours.
  3. When chicken is cooked through, remove it and the bay leaves.
  4. Discard bay leaves, and shred chicken with 2 forks, then add back to crockpot.
  5. Add the cream cheese and canned evaporated milk, and stir well to combine.
  6. If adding slurry, whisk together 2 tbsp cornstarch with 2 tbsp water, and add this to the crockpot with the milk and cream cheese.
  7. Cover and cook on high for 15 minutes, until thick and creamy.
  8. Set to warm, and serve right from the crockpot!

To serve:

  1. Top with cheese, cilantro, sour cream, sliced jalapeños, avocado, lime, scallion, tortilla strips or chips.

17. Chicken with Stuffing

4 ingredient slow cooker chicken with stuffing 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’, ‘4 servings’]

This easy 4 ingredient slow cooker chicken with stuffing is a dump and go crockpot dinner that is family friendly and flavorful!

Ingredients

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1 10.5 oz. can cream of chicken condensed soup
  • 1 cup sour cream
  • 1 box Stove Top brand stuffing (chicken or turkey)

Instructions

  1. Place chicken breasts down into the crockpot bowl.
  2. In a small mixing bowl, combine cream soup and sour cream until fully mixed.
  3. Pour mixture over top of chicken breasts.
  4. Pour on dry stuffing mix, but do not mix together. Close lid.
  5. Set to a cook time of 3-4 hours on high or 5-6 hours on low.
  6. Shred chicken (it will be very tender), stir together, and enjoy!

18. Chicken Cacciatore

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

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT495M · Yield: [‘6’]

Slow Cooker Chicken Cacciatore is an easy CrockPot dinner recipe that is hearty, tasty, and perfect for a weeknight dinner. This classic Italian cacciatore recipe has a twist made with boneless skinless breasts in a rich tomato sauce packed with vegetables. Traditionally served with spaghetti, pasta, – or try polenta, zucchini noodles, or rice. Gluten-free, low-carb, & paleo/Whole30.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 & 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 medium onion (diced (omit for keto version))
  • 1 C bell pepper (seeded and diced)
  • 1 C white mushrooms (sliced)
  • 1 28oz Jar Rao’s Marinara sauce
  • 1 TB tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/2 C red wine (OPTIONAL (omit for keto version))
  • fresh basil leaves – for garnish (washed and dried)

Instructions

  1. Place the four boneless skinless chicken breasts in the bottom of your slow cooker insert.   Season liberally on both sides with salt, pepper, and garlic powder.
  2. Dice the vegetables and add them to the chicken in the slow cooker.
  3. For the last step, add the marinara sauce, tomato paste, basil, red pepper flakes, and optional red wine. Stir to combine sauce ingredients evenly over the chicken breasts at the bottom.
  4. After stirring all the ingredients together, set your slow cooker/Crockpot to low.  If yours has a timer also set it for 8 hours or just keep track of the time.
  5. For side dishes or what to serve this with, see the detailed section above.   Garnish with fresh basil. ENJOY!

19. Buffalo Chicken Dip

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

Recipe details: Prep: PT7M · Cook: PT1H30M · Total: PT1H37M · Yield: 2

Crockpot Buffalo Chicken Dip is always a huge hit, and it’s really easy to make ahead! This version even slashes calories and fat, too (don’t worry, though – nobody will ever notice)! • Make Ahead •

Ingredients

  • 1 1/3 cups shredded boneless, skinless chicken breast (we use rotisserie chicken; see note)
  • 1 cup reduced-fat, shredded cheddar cheese
  • 4 ounces reduced-fat cream cheese (Neufchâtel cheese)
  • 6 tablespoons reduced-fat, Greek yogurt-based ranch dressing (see note)
  • 1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce (see note)
  • 1/2 cup diced celery
  • 1/4 cup diced sweet onion
  • optional for garnish: thinly sliced green onions

Instructions

  1. Mix the chicken, cheddar cheese, cream cheese, ranch, and hot sauce together in a small, appetizer-sized slow cooker (We use this 1 1/2-quart model in our photos).
  2. Cook on low for about 1 1/2 – 2 hours (see note for faster cooking suggestion), until the cheddar is fully melted.
  3. Before serving, stir cooked dip to make sure everything is smoothly incorporated, and then stir in celery and onion. (We prefer to stir the celery and onion in at the end, so they’re still crunchy, but if you prefer, you can add them with all the other ingredients at the beginning, for a smoother consistency.)
  4. If desired, garnish with a few thinly sliced green onions. The dip can be switched to the crockpot’s “warm” setting to keep it at a perfect temperature for serving during a party.

20. Chicken Shawarma

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

Recipe details: Prep: PT20M · Cook: PT2H · Total: PT2H20M · Yield: 6

Slow cooker chicken shawarma combines the ease of a slow cooker meal with the complex flavor of a slow-roasted middle eastern chicken feast! This is a quick version of the middle eastern favorite: the slow cooker does a lot of the work and it can be prepped ahead of time. Various serving options make this sensational paleo and gluten free dinner recipe adaptable for low carb and Whole30 compliance, too!

Ingredients

  • 2 lbs chicken breasts , (boneless, skinless)
  • 1/2 cup water
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground sumac
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon granulated garlic, (or garlic powder)
  • 1/4 teaspoon fine sea salt, (to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Generous pinch ground cloves
  • 1/4 cup olive oil, (divided; you may need a little less)
  • 1/4 cup tahini
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons water, (or as much as you need to get your desired consistency)
  • 2 teaspoons minced garlic
  • Generous pinch fine sea salt, (to taste)

Instructions

  1. Place chicken in the bowl of your slow cooker, and add water. Cook on high 2 hours until the chicken is cooked through (the juices run clear and the fat has rendered out of the chicken).
  2. When the chicken is cooked, slice each breast against the grain.
  3. In a large bowl, mix together all of the spice mix ingredients. Set aside.
  4. Over medium high heat, preheat 2 Tablespoons of olive oil in a heavy bottomed pan just large enough to hold all of the chicken in a single layer. (see cooking note below to avoid your chicken drying out!)
  5. Add the chicken to the skillet and sprinkle the spice mixture evenly over the chicken.
  6. Allow the chicken to fry, without moving it, until crisp.
  7. Pour 1 Tablespoon more of oil over the chicken and flip the chicken, stirring gently to make sure that the chicken is well coated with the spice mix. If the chicken is starting to stick to the pan once flipped, add the remaining Tablespoon of oil and stir gently.
  8. Remove chicken from pan as soon as it is crisped to your liking.
  9. If serving with lemon tahini sauce, combine all sauce ingredients in a blender and blend until smooth.
  10. Serve immediately, with lemon tahini sauce, if desired. (See notes for serving suggestions.)

21. 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: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘6’, ‘6 servings’]

You’ll love this amazingly delicious and easy Slow Cooker Chicken and Dumplings recipe that uses frozen dumplings!

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon seasoning salt ((Lawry’s or Jane’s Krazy Mixed-Up Salt))
  • 10 ½ ounces cream of chicken soup
  • 10 ½ ounces chicken broth ((measure in the empty soup can))
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon dried parsley
  • 1 chicken bouillon cube
  • 2 cups chicken broth ((may need more, up to 3 cups))
  • 12 ounces frozen homestyle dumplings

Instructions

  1. Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker.
  2. Add cream of chicken soup, chicken broth, black pepper, and butter. Cover and cook on high for 5 hours.
  3. Remove chicken breasts. Use two forks to pull the chicken breasts into shreds.
  4. Return the shredded chicken to the slow cooker.
  5. Add the parsley, bouillon, broth, and dumplings.
  6. Cook for an additional 2-3 hours or until dumplings are tender. Stir several times during the final cooking period to prevent dumplings from sticking together. (Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)

22. Apple Chicken Breast

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

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 Servings’]

Crockpot Apple Chicken Breast Recipe is the perfect cool weather slow cooker meal. This dish screams fall with sweet apples, savory butternut squash cooked low and slow with chicken breasts and a sweet maple syrup sauce.

Ingredients

  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • 2 honey crisp apples (sliced)
  • 3 cups butternut squash (cubed)
  • 1/2 cup apricots (cut in half {optional})
  • 2 tablespoons butter
  • 3/4 cup apple cider
  • 2 teaspoons maple syrup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon paprika
  • 1/4 teaspoon thyme (dried)
  • thyme (Fresh and sage for garnish)

Instructions

  1. Add the olive oil to a large skillet and brown each side of the chicken.
  2. Add the chicken to the crockpot along with the butternut squash, apples, apricots.
  3. Add the butter into the crockpot.
  4. In a medium mixing bowl add in the apple cider, maple syrup, brown sugar, ginger, paprika and dried thyme and whisk until combined.
  5. Pour the sauce over the chicken and squash. Cook on low for 4 hours. Serve warm with fresh thyme and sage.

23. Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken (Gluten-Free, Paleo, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT6H · Total: PT6H3M · Yield: [‘4’, ‘4 Servings’]

Packed with flavor, super easy, and healthy, this Slow Cooker Honey Garlic Chicken is going to be your new favorite Crock-Pot meal! It’s gluten-free, paleo, allergy-free, and doesn’t have soy sauce, ketchup or sesame! Great for dinner, lunches, and a better way to meal prep boring chicken breasts!

Ingredients

  • 2 lbs of Skinless Boneless Chicken Breasts (or Thighs)
  • 3/4 Cup Coconut Aminos*
  • 1/2 Cup Pure Raw Honey
  • 2 TB Tomato Paste
  • 1 TB Minced Garlic
  • 1 Tsp Onion Powder
  • 1 Tsp Chili Paste (or more, to taste)
  • Chopped Scallions (optional, to serve)

Instructions

  1. In a small bowl, whisk together all the honey garlic sauce ingredients until combined.
  2. In a large 6-quart slow cooker, add the chicken first, then pour in the sauce to cover the chicken.
  3. Replace the lid and set the slow cooker to cook on high for 4 hours or low for 6 hours (I recommend low).
  4. When the chicken is done, shred the chicken in the sauce, using two forks, or remove and serve individually, using the extra sauce in the slow cooker to top the chicken.

24. BBQ Pulled Chicken

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

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘8’, ‘8 servings’]

Slow Cooker BBQ Pulled Chicken is tender pulled chicken smothered in tangy barbecue sauce. This is an easy dump and go recipe that only requires 3 ingredients

Ingredients

  • 1.5 cups BBQ sauce (see note 1)
  • 2 lbs. boneless skinless chicken breasts (about 4; see note 2)
  • 1 tablespoon bbq rub
  • salt and pepper (to taste)

Instructions

  1. Place the BBQ sauce in the slow cooker.
  2. Season the chicken with salt, pepper and the bbq rub on both sides and nestle into the BBQ sauce in the slow cooker.
  3. Cover and cook on high for about 2-3 hours or on low for 4-6 hours, or until a thermometer inserted into the chicken registers 165 degrees and shreds easily. Cooking time will vary based on the size of your chicken breasts.
  4. Remove the chicken from the slow cooker and place on a cutting board. Shred with two forks, discarding the bones if using bone-in chicken. Place back in the BBQ sauce and stir until well coated with sauce. Serve and enjoy!

25. Garlic Parmesan Chicken Pasta

Crock Pot Buffalo Wild Wings Garlic Parmesan Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘6’, ‘6 servings’]

Enjoy this simple and delightful Crockpot Buffalo Wild Wings Garlic Parmesan Chicken Pasta. Tender chicken, creamy Garlic Parmesan sauce, and twisted noodles come together for a deliciously comforting and easy-to-make pasta dish that everyone will love.

Ingredients

  • 1 bottle Buffalo Wild Wings Garlic Parmesan Sauce (12 oz)
  • 2 pounds boneless skinless chicken breasts
  • 1 cup milk
  • 8 oz cream cheese (cut into blocks)
  • 4 oz parmesan cheese (grated)
  • 12 oz pasta (gluten free)

Instructions

  1. Place chicken in bottom of slow cooker.
  2. Pour the entire bottle of sauce over chicken.
  3. Fill Garlic Sauce bottle with milk and shake. Add milk and sauce to slow cooker.
  4. Add cream cheese.
  5. Add Parmesan cheese and stir everything together to combine.
  6. Cook on low for 3-4 hours or high for 2-3 hours.
  7. Once finished cooking shred chicken with two forks and mix to combine with sauce.
  8. Cook pasta according to package and pour cooked pasta into the slow cooker. Stir to combine.

26. Chicken Tikka Masala

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

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘3’, ‘3 to 4 Servings’]

Classic Indian Chicken Tikka Masala made in the slow cooker results in tender chicken and the richest aromatic creamy sauce! Serve it up with your choice of steamed white rice, brown rice, or cauliflower rice for an amazing meal!

Ingredients

  • 1.5 to 2 lbs boneless chicken breasts or boneless chicken thighs (chopped into bite sizes)
  • 1 cup plain Greek yogurt
  • 2 cloves garlic (minced)
  • 2 tsp fresh ginger (peeled and grated)
  • 1 ½ tsp garam masala
  • 1 tsp kashmiri red chili powder*
  • 1 tsp sea salt
  • 1 Tbsp avocado oil or olive oil
  • 1 Tbsp butter
  • 1 small yellow onion (finely chopped)
  • 4 large cloves garlic (minced)
  • 1 Tbsp fresh ginger (peeled and grated)
  • 2 tsp garam masala
  • 1 Tbsp curry powder**
  • 2 tsp paprika
  • 1 tsp kashmiri red chili powder*
  • 1 15-oz can tomato sauce
  • 1 ¼ cups heavy whipping cream*
  • 1 tsp sea salt (to taste)

Instructions Marinate the Chicken:

  1. Mix the ingredients for the marinade together in a container with a lid and add in the chopped chicken. Stir until the chicken is well coated in marinade.
  2. Seal the container and marinate in the refrigerator for at least 15 minutes (ideally 1 to 24 hours).
  3. While the chicken is marinating, you can prepare the chicken tikka masala sauce.

Make the Tikka Masala Sauce:

  1. Heat oil and butter together in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until it begins to soften, about 5 minutes.
  2. Add in the minced garlic, grated ginger, garam masala, curry powder, paprika, kashmiri red chili powder and sea salt. Stir until everything is combined and continue cooking for 3 to 5 minutes to allow the spices to open up.
  3. Pour the tomato sauce and heavy cream into the skillet and stir everything together until well-combined.
  4. Remove the sauce from the heat. There is no need to heat the sauce for longer, as it will be cooking in the crock pot for many hours.
  5. Pour the tikka masala sauce into the bottom of the crock pot. Add the marinated chicken and stir until everything is well-combined.
  6. Secure the lid on the crock pot and cook on Low Heat for 6 to 8 hours or High heat for 4 hours.
  7. Once the chicken tikka masala has finished cooking, taste it for flavor and add more salt to taste. You can also stir in ¼ cup of fresh cilantro if you’d like.
  8. Serve Chicken Tikka Masala with steamed white rice (I do jasmine rice) and enjoy! You can also serve it with my Ginger Turmeric Aromatic Rice for a real wild ride. Chicken tikka masala is also traditionally served with naan bread.

27. Cilantro Lime Chicken

Slow Cooker Cilantro Lime 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: [‘6’]

This slow cooker cilantro lime chicken recipe is an easy way to make shredded chicken for tacos, burritos, or whatever you want!

Ingredients

  • 2 lbs. boneless skinless chicken thighs, visible fat removed
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 cup green salsa
  • 2 Tbsp. fresh squeezed lime juice
  • 1/4 cup chopped cilantro

Instructions

  1. place chicken in an even layer on bottom of slow cooker.
  2. Sprinkle cumin, chili powder, garlic powder, onion powder, oregano, and salt evenly on top of chicken.
  3. Pour salsa and lime juice over spiced chicken and set crockpot to cook for 3-4 hours on high or 5-6 hours on high.
  4. Once chicken is fully cooked, use two forks to shred chicken. Stir in chopped cilantro and serve. 

28. Chicken Tacos

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

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’, ‘6 servings’]

Tender moist Mexican shredded chicken made super easy in the crock pot or slow cooker. These Crock Pot Chicken Tacos are perfect for any taco bar party or taco Tuesday dinner.

Ingredients

  • 3 pounds boneless skinless chicken breasts
  • 2 jars salsa (16-ounce each, or about 4 cups)

Instructions

  1. Place chicken in the slow cooker, and pour the salsa on top.
  2. Cook on low for 6-8 hours or high for 4 hours.
  3. Take the chicken breasts out of the crock-pot, place them on a plate, and use two forks to shred the chicken meat.
  4. Place the shredded chicken back in the slow cooker, and stir back into the salsa. Serve with tongs or a slotted spoon.

29. Mississippi Chicken

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

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘6’, ‘6 plates’]

This juicy, tender chicken is slow-cooked with ranch seasoning, savory gravy, and tangy pepperoncini for a flavor-packed dish everyone will love. It’s high protein, low-calorie and low-carb.

Ingredients

  • 2 lbs chicken breasts (skinless and boneless)
  • 1 oz packet ranch dressing seasoning mix
  • 1 oz packet dry au jus gravy mix
  • 1/2 cup butter (unsalted)
  • 1 cup pepperoncini peppers (sliced and drained)
  • 1/4 cup pepper juice (from the jar of pepperoncini peppers)

Instructions

  1. Add the chicken breasts to the slow cooker. Cover with the ranch seasoning and gravy mix.
  2. Place butter on top of the seasoned chicken, and add pepperoncini peppers. Cover with pepper juice.
  3. Cook on high heat for up to 4 hours or on low heat for 6-8 hours. Shred the chicken with two forks before serving.
  4. Serve with rice, potatoes, egg noodles, or a salad for a healthier version!

30. Salsa Chicken

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

Recipe details: Prep: PT15M · Cook: PT8H · Total: PT8H15M · Yield: 4

Warm and spicy Slow Cooker Salsa Chicken (Dinner For Two) is served over rice with cilantro and lime. Make it with boneless skinless chicken breast or chicken thighs.

Ingredients

  • 1 large boneless skinless chicken breast or 2 boneless skinless chicken thighs, thawed and patted dry
  • Salt, to taste (preferably kosher)
  • 1 cup salsa (homemade or store-bought)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 tablespoon fresh lime juice (roughly 1-2 limes)
  • 4 ounces cream cheese, cut into 4 pieces
  • 1 tablespoon chopped fresh cilantro
  • Cooked rice and sour cream, for serving

Instructions

  1. In a 6-quart slow cooker, add the chicken. Sprinkle the top with salt.
  2. Add the salsa, black beans, corn, and lime juice, making sure the chicken is covered. Add cream cheese pieces.
  3. Cover and cook on high for 4-6 hours or on low for 8-10 hours or until chicken is cooked and easily falls apart with a fork.
  4. Shred the chicken with 2 forks. Stir everything together until the cream cheese is melted and smooth. Stir in cilantro. Serve over rice with sour cream.

31. Butter Chicken

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 servings’]

Stop the expensive meals at restaurants to get the wonderful flavors of Butter Chicken; now you can easily make it at home in your slow cooker.

Ingredients

  • 1 Tbsp. olive oil
  • 9 cloves garlic (crushed)
  • 1 14 oz. can light coconut milk
  • 1 6 oz. can tomato paste
  • 2 Tbsp. flour
  • 2 tsp. garam masala
  • 1/2 tsp. cayenne (or to taste)
  • 1 tsp. dried coriander
  • 1 Tbsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 1/2 tsp Kosher salt (or to taste)
  • Freshly ground pepper to taste
  • 2 lbs. boneless (skinless chicken breasts, cut into 1-inch pieces.)

Instructions

  1. Heat the oil in the multicooker (or a saucepan) on sear. Add the garlic and cook, continuously stirring for about 1 min. Stir in coconut milk, tomato paste, flour, garam masala, cayenne, coriander, paprika, turmeric, cumin, salt, and pepper.
  2. Stir and cook for about 2 min. until thoroughly mixed. Add in chicken, stir well. Cover and cook for 5-6 hours on low. Serve over rice and with naan bread if desired.

32. Chicken Fajitas

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 1 cup servings’]

Learn how to make Crock Pot Chicken Fajitas! The best easy slow cooker chicken fajita recipe that everyone will love. Healthy and delicious!

Ingredients

  • 1 10 oz can of Rotel
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 3 cups sliced bell pepper (cut in strips)
  • ½ cup diced onion
  • 2 lbs boneless skinless chicken breasts
  • ¼ cup low sodium taco seasoning
  • limes for serving

Instructions

  1. In a 6-8 quart crockpot, mix Rotel, honey, and garlic.
  2. Layer the bell peppers and onion in the crockpot over the Rotel mixture.
  3. Layer the chicken breasts over the vegetables and coat with taco seasoning.
  4. Cook on low for 6-8 hours or on high for 4 hours. The chicken’s internal temperature should be at least 165 degrees and easy to break apart.
  5. Using forks or a shredding tool, shred the chicken and mix with peppers and Rotel mixture.
  6. Serve warm on soft tortillas or by itself with limes for fresh lime juice.

33. Applesauce Chicken

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

Recipe details: Cook: PT4H · Total: PT4H · Yield: [‘4’, ‘4 Servings’]

This Slow Cooker Applesauce Chicken is the easiest family-friendly dinner recipe you’ve ever had! The sweet and savory combo of applesauce and chicken is dumped together and cooked right in your Crockpot with zero fuss! This no-fail chicken recipe is naturally healthy, gluten-free, paleo, keto-friendly, with no refined sugars! Meal prep and freezer-friendly for a stress-free meal!

Ingredients

  • 2 lbs of Skinless, Boneless Chicken Breasts
  • 2 Cups Plain Unsweetened Applesauce
  • 1/2 Tsp Onion Powder
  • 1/2Tsp Garlic Powder
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Cinnamon

Instructions

  1. Add the raw chicken breasts into your Crockpot or slow cooker.
  2. Pour the applesauce over the chicken to cover and add any additional spices you’d like.
  3. Cover the slow cooker and cook the chicken on low for 5-6 hours or high for 3-4 hours.
  4. Uncover the slow cooker and serve the chicken breasts whole or use two forks to shred the chicken in the applesauce before serving.

34. Chicken Marsala

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

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT260M · Yield: [‘4’]

This Easy Chicken Marsala recipe is one of my family’s favorite meals. Marsala wine and chicken broth make this dish both sweet and savory hitting all the flavor points.Turn this recipe into Chicken Marsala Fettucine simply by cooking up fettucine my homemade pasta dough and pouring those delectable juices on top!Like meaty dishes? Try my recipe for Sicilian Baked Lolli, Tender Osso Buco or my recipe for Tender Meatloaf with Red Wine Sauce.

Ingredients

  • 4 Chicken Breasts (boneless, fillet or butterflied)
  • salt and pepper
  • 1 cup all purpose flour
  • 1½ tablespoons Butter (divided)
  • 1/4 cup olive oil
  • 1 cup dry Marsala wine
  • 1 cup white onions (diced)
  • 2 cup mushrooms (sliced)
  • 2 cups chicken broth
  • 2 tbsp corn starch
  • 2 cups chicken broth

Instructions

  1. Prepare your chicken breasts by filleting them if necessary. Season with salt and pepper and dredge them in flour.
  2. Sear the chicken on both sides in a skillet using 1/2 tablespoon of butter and olive oil.
  3. Remove chicken and transfer to a plate.
  4. Pour marsala wine in skillet and deglaze pan, scraping bits from bottom.
  5. Sauté onion in skillet with more butter.
  6. Add mushrooms and cook for 2 minutes.
  7. Add 2 cups of chicken broth and bring to a boil. Add more broth while cooking if needed.
  8. If using a slow cooker, skip down to slow cooker option.
  9. Return chicken to the skillet and cover.
  10. Simmer Chicken in skillet for about an hour.
  11. 10 minutes before serving make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into skillet liquid stir and cook until thickened. (Optional)
  12. Remove from heat and serve.

Slow Cooker Option

  1. Place chicken in slow cooker and top with skillet contents.
  2. Add more broth if necessary.
  3. Cook on high for 2 to 3 hours or on low for 4 to 5 hours.
  4. In the final hour make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into slower cooker, stir. (Optional)
  5. Remove chicken and serve.

35. Creamy Chicken Soup with Pasta and Spinach

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

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [’10’]

This Slow Cooker Creamy Chicken Soup with Pasta and Spinach is flavorful with a smooth and velvety texture. Packed with vegetables, it’s the perfect dish for a cold day or when you’re feeling under the weather. This creamy soup doesn’t require any pre-cooking of ingredients ahead of time; all you have to do is toss everything into your crockpot before work and come home hours later to a hot meal waiting for you!

Ingredients

  • 3 chicken breasts (sliced in half)
  • 7 cups chicken broth
  • 4 medium carrots
  • 1 onion (diced)
  • 4 cloves garlic (chopped)
  • 2 tsp Italiano seasoning
  • 1 tsp garlic powder
  • ½ tsp parsley
  • ¾ tsp seasoning salt
  • ⅛ tsp black pepper
  • 500 grams Large shell pasta (or pasta of your choice)
  • 1 cup spinach (fresh or frozen)
  • ½ cup parmesan cheese
  • 1½ cups light cream (10% or 18%)
  • 2 tbsp cornstarch

Instructions

  1. Carefully cut chicken breasts in half so they are not as thick and place them in the slow cooker.
  2. Next, add in diced onion, diced carrot, chopped garlic, chicken broth, Italiano seasoning, garlic powder, parsley, seasoning salt, and pepper. Put the lid on and set it on high for 3-4 hours or low for 6-8 hours.
  3. Remove chicken from slow cooker and shred using 2 forks, or shred it right in the slow cooker. The chicken will be so tender it will easily break apart.
  4. Add in uncooked pasta shells and spinach. Mix cream and cornstarch and pour into slow cooker. Mix it well.
  5. Put the lid back on. Turn the slow cooker to high, and cook for another 20-30 minutes.
  6. Stir in parmesan cheese just before serving! Enjoy!

36. Chicken Enchiladas

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

Recipe details: Prep: PT15M · Cook: PT260M · Total: PT275M · Yield: [‘4’, ‘4 2-enchilada servings’]

Chicken Slow Cooker Enchiladas are spicy, tangy, cheesy, and delicious. Tender chicken, bold enchilada sauce, chewy tortillas, and rich, melty cheese make a dish perfect for a weeknight meal!

Ingredients

  • 8 corn tortillas (small soft taco size)
  • olive oil spray
  • 1 pound chicken breast (boneless, skinless)
  • 2 cans enchilada sauce (10 ounces each)
  • 1 can green chilis (chopped, 4 ounces)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 limes (juice of, approximately 2 to 4 tablespoons)
  • 1 cup shredded cheese
  • kosher salt (to taste)
  • black pepper (optional, to taste)
  • avocado or guacamole
  • green onions/scallions
  • fresh cilantro
  • sliced black olives
  • sour cream
  • hot sauce or salsa

Instructions

  1. Place the chicken, 1 can of enchilada sauce, green chilis, and spices in the base of the slow cooker.
  2. Place the lid on the crockpot and cook on high for 4 hours or cook on low to 6 to 8 hours.
  3. Remove the chicken from the slow cooker and shred it with two forks. Return the chicken mixture to the enchilada sauce.
  4. Meanwhile, fry your tortillas in a bit of olive oil spray over medium heat for about 30 seconds per side.
  5. Take a bit of the chicken mixture and a little of the sauce and roll it in a tortilla. Place the tortilla back in the bottom of the slow cooker.
  6. Once all of the enchiladas have been assembled, cover them with the remaining enchilada sauce, squeeze over the lime juice, and add the cup of cheese on top.
  7. Return the lid to the slow cooker and heat on high for about 20 minutes, or until the cheese is melted.
  8. Add your favorite toppings and serve!

37. Mediterranean Chicken with Artichokes

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Slow cooker Mediterranean chicken is a delicious and easy one-pot meal. Filled with the tasty combination of olives, tomatoes, lemons, and garlic, this dish will disappear quickly.

Ingredients

  • 3 – 4 chicken breasts, boneless skinless (or 6-8 boneless thighs – cut into bite sized chunks)
  • 28 oz can crushed tomatoes
  • 1 cup olives, pitted (green or kalamata)
  • 14 oz jar roasted red peppers (drained)
  • 14 oz jar artichoke hearts, quartered (drained)
  • ½ cup chicken broth
  • 1 lemon (juiced (about 3 tablespoons) )
  • 2 tsp dried oregeno
  • 2 tsp dried basil
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • capers (optional)
  • feta cheese crumbles (optional)

Instructions

  1. cut chicken into approximately 2″ chunks and place in slow cooker
  2. add all remaining ingredients into slow cooker, other than capers and feta cheese, and stir to combine
  3. cook on low for 4-6 hours depending on you slow cooker. Use a meat thermometer to confirm that chicken is fully cooked prior to serving. Chicken is considered safe to eat when it reaches an internal temperature of 165°F.
  4. oncefully cooked, top with feta cheese and capers and serve promptly

38. Chicken Stew

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

Recipe details: Prep: PT25M · Cook: PT360M · Total: PT385M · Yield: [‘4’, ‘4 1.5 cup servings’]

The best Slow Cooker Chicken Stew Recipe! This crockpot chicken stew is a cozy, healthy dinner that is so easy to make!

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts (cut in 1 inch cubes)
  • 1 cup diced onion
  • 1 tablespoon minced garlic (about 4 large cloves)
  • 2 cups sliced carrots (cut in 1/4 inch thick coins)
  • 2 cups cubed Yukon gold potatoes (cut in ½ inch cubes)
  • 1 cups finely chopped celery
  • 3 tablespoons all purpose flour (can sub gluten free 1:1)
  • ½ teaspoon black pepper
  • 2 teaspoons dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1 bay leaf
  • ½ cup low sodium chicken broth
  • 1 cup peas

Instructions Slow Cooker Instructions:

  1. Chop all veggies and cut chicken into 1 inch cubes.
  2. Optional: You can brown the chicken and vegetables in 1 tablespoon of olive oil if you’d like, but it’s not necessary. See StoveTop Instructions if you’d like to brown the meat/veggies!
  3. In slow cooker insert, stir together chicken, onion, garlic, potatoes, carrots, celery, flour, dried spices and chicken broth.
  4. Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Cooking on low is recommended.
  5. When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

StoveTop Instructions:

  1. Note: You’ll need 1 tablespoon of olive oil to make this on the stovetop. This is not in the recipe because the slow cooker instructions don’t call for it.
  2. In a large pot, heat the olive oil over medium-high heat. Add the chicken to the pot and cook for 10 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  3. Add the onion and garlic. Sauté for an additional 3 minutes or until the onion and garlic start to soften.
  4. Add the carrots, potatoes, celery, flour, parsley, pepper, rosemary, sage, thyme, salt, and bay leaf. Stir to combine.
  5. Important: For the stovetop, you’ll want to use 2 cups of chicken broth, not 1/2 cup. You need more liquid when cooking on the stove. Add the chicken broth. Cover the pot and bring the stew to a simmer. The mixture should start to bubble and will start to thicken after about 5 minutes.
  6. Cook the stew, covered, over medium heat for 15-20 minutes, stirring occasionally.
  7. Once the stew has cooked, stir in peas. Remove the bay leaf before serving.

39. 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!

40. Creamy Chicken Pasta

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

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘8’, ‘8 servings’]

This Slow Cooker Creamy Chicken Pasta Recipe is a delicious combination of easy-to-find, simple ingredients such as marinara sauce, tomatoes, pasta, cream cheese, and chicken. A meal loved by both kids and adults, this creamy chicken pasta is perfect for the busy family who loves delicious, comforting food.

Ingredients

  • 1 onion (minced)
  • 2 pounds chicken tenders
  • 6 cloves garlic (minced)
  • 2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 (25 ounce) jar marinara sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 12 ounces cream cheese
  • 1/2 cup parmesan cheese (shredded)
  • 1 pound pasta (cooked)

Instructions

  1. Add the chopped onion, chicken tenders, garlic, Italian seasoning, salt, pepper, marinara sauce, diced tomatoes, and cream cheese to the bowl of a large crockpot.
  2. Cover and cook on high for 3 hours, or low for 5 hours.
  3. Remove the chicken from the pot and shred with a fork. Return the chicken back to the pot, dissolving the cream cheese into the sauce and mixing well to combine.
  4. In the meantime, cook the pasta 1-2 minutes less than package instructions. Noodles should be cooked, but not mushy. Drain and rinse with cool water.
  5. Stir in the shredded parmesan cheese and add the cooked pasta to the sauce. Mix well to combine. Enjoy!

41. Teriyaki Chicken and Broccoli

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘5’]

Tender broccoli combined with chicken in a tantalizing teriyaki sauce make Slow Cooker Teriyaki Chicken & Broccoli not only delicious, but super easy to make too! Serve over rice or your favorite side!

Ingredients

  • 2.5 pounds boneless, skinless chicken breasts ((about 3 large chicken breasts))
  • 1.5 cup teriyaki sauce (divided)
  • 1 tablespoon sriracha
  • 8 ounces fresh broccoli florets ((about 3 1/2 cups))
  • sliced scallions (garnish)
  • toasted sesame seeds (garnish)

Instructions

  1. Add the chicken breasts to a slow cooker. Pour teriyaki sauce to the one-cup mark on a liquid measuring cup. Add a tablespoon of sriracha to the teriyaki sauce and stir to combine, then pour it all over the chicken breasts.
  2. Cook the chicken in the teriyaki sauce on low for 3 hours, then shred the chicken into large chunks with two forks. Add the broccoli and if needed, 1/2 cup of additional teriyaki sauce. Stir to combine. Put lid back on slow cooker and continue cooking on low for another 45 minutes to an hour, or until a meat thermometer reads the internal temperature of the chicken to be 165°
  3. Garnish the teriyaki chicken & broccoli with sliced scallions and toasted sesame seeds and serve over your rice or your favorite side. Enjoy!

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.

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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.

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