If you keep some frozen chicken in the freezer, you're probably looking for some creative ways to use it...I know I am. That's where a Crock Pot chicken meal really comes in handy.
Whether you're looking for something quick for dinner tonight or you're not sure what to take to the potluck, these crock pot chicken recipes may be just what you need.
*note: for any of these recipes, the cooking time will vary depending on your chosen heat setting. And as an affiliate, we earn from qualifying purchases.
Crock pot chicken doesn't get much simpler than this, but it sure is tasty! Start by spraying a 6-quart slow-cooker with cooking spray, then place in 1-1/2 lbs of boneless chicken breast. Season with salt and pepper, then top with 2 cups of fresh, sliced mushrooms and 1/2 cup of chicken broth. In a medium bowl, mix 3 cups of alfredo sauce and 3 cloves of chopped garlic. Pour over the chicken and mushrooms, cover, and cook on low for 5 hours. Shred the chicken with 2 forks, then add 1 package (19 oz) of refrigerated cheese tortellini and 3 cups of baby spinach to the slow cooker and stir. Cover and cook for about 10 minutes, until the pasta is cooked. Sprinkle with all the extra parmesan cheese your heart desires.
This is one of my mom's specialty fall crock pot recipes. It's a crowd-pleaser, especially served over tortilla chips! Our Halloween tradition is to make a crockpot of white chicken chili, bring it out to the driveway, and eat it while we hand out candy to trick-or-treaters.
Start by putting 1-1/4 lbs of boneless, skinless chicken breasts in the slow cooker. Top with 4 cups of low-sodium chicken broth, 1 can of reduced-sodium white beans, 3 cans of diced green chiles, 3 cloves of minced garlic, 1 small onion (chopped), 2 tsp of ground cumin, 1 tsp of dried oregano, 1/2 tsp of Kosher salt, and 1/4 tsp of cayenne. Stir to combine.
Cover and cook on low 4-6 hours, until the chicken is cooked through. Remove the chicken and shred. Puree a portion of the chili to thicken it with an immersion blender, leaving some beans whole. Stir in the shredded chicken and 1/4 cup of fresh cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy. If you're in a pinch, grab a skin-on, pre-cooked rotisserie chicken from the grocery store and use that instead! If you're looking for something a little spicier, check out this recipe for Buffalo Chicken Chili:
The perfect recipe for a chili fall evening, football watching party, or backyard get together.
15 oz can
white navy beans
drained and rinsed
14 oz can
fire-roasted tomatoes drained
Add another 1/4 cup if needed
ranch dressing mix
blue cheese crumbles
Buffalo Chicken Chili
In a skillet, brown ground chicken until fully cooked, then place in crock pot.
Add beans, tomatoes, broth, buffalo sauce, ranch dressing mix, corn, and seasonings to the crock pot and stir.
Add block of cream cheese on the top and cover.
Cook on low for 8 hours or high for 4 hours.
Stir to fully incorporate the cream cheese and add additional wing sauce as desired
Portion in to bowls and top with blue cheese crumbles if desired.
Whether you're fighting off a cold or just embracing the coziness of the season, there's nothing else like chicken noodle soup to warm your spirit. The store-bought stuff just can't compare to this slow-cooked recipe. Start by seasoning 1-1/2 lbs of boneless, skinless chicken breasts with salt and pepper and place them in a 6-qt slow-cooker. Stir in 8 cups of low-sodium chicken stock, 4 cloves minced garlic, 1 diced onion, 3 peeled and diced carrots, 3 diced stalks of celery, 1/2 tsp of dried thyme, 1/2 tsp dried rosemary, 2 bay leaves, salt, and pepper. Cover and cook on low heat for 6-8 hours. Remove the chicken and shred. Stir 8 oz pasta and chicken into the slow cooker, then cover and cook on low for another 30-40 minutes. Stir in the juice from one lemon and 2 Tablespoons of fresh parsley, then serve immediately.
This is one of my favorite slow-cooker soups. With chicken, some crunchy tortilla strips, a can of Rotel chilis, and black beans, you can't go wrong. Start by cooking 1 chopped onion, 3 cloves of minced garlic, and one diced and seeded Jalepeño in about a Tablespoon of olive oil over medium heat, then add to the bottom of a slow cooker. Add 2 tsp ground cumin, 2 tsp chili powder, 14 oz. of crushed tomatoes, 1 can of Rotel, 4 cups of chicken broth, 14.5 oz of black beans, 1 cup of frozen corn, 4 boneless chicken breasts, and 1/2 cup of cilantro. Cook on high for 4 hours. When ready to serve, shred the chicken, then return it to the crockpot. Serve your chicken soup with tortilla chips! This recipe is gluten-free, too!
I just made this one-pot meal last night, and it really hit the spot! Juicy chicken breasts cooked to tender perfection in the slow cooker with a rich, creamy sauce. What else could you want? Add 1 large, diced onion to a 6 qt crock pot and top with 4 boneless, skinless chicken breasts. In a small bowl, combine 1 can of cream of celery soup, 1 can of cream of chicken soup, 1 Tbsp of fresh parsley, 1 tsp of poultry seasoning, and black pepper to taste. Spread over the chicken breasts, top with 2 cups of low-sodium chicken broth, and cook on high for 5 hours.
Approximately 1 hour before serving, take 1 can of refrigerated biscuit dough and roll each biscuit, so it's thin and flat. Cut into 4 strips. Add 2 cups of frozen vegetables (peas, carrots, green beans, carrots, etc.) to the slow cooker and stir. Add the biscuit strips on top and quickly replace the lid. To serve, remove the chicken breasts and slightly shred. Add back to the slow cooker and stir (the dumplings will break up a bit). Let it cook for another 10 minutes, then serve.
If you simply cannot justify another night of take-out, but you're still craving that sweet and savory goodness, this is the slow cooker recipe for you. Place 1-1/2 lbs of boneless, skinless chicken thighs in the slow cooker. Then, in a small bowl, whisk together 2 tsp minced garlic, 2 tsp ginger, 1/4 cup of honey, 3 Tbsp brown sugar, 1/2 cup of low-sodium soy sauce, 2 tsp toasted sesame oil, and 2 Tbsp of rice vinegar. Pour this mixture over the chicken, cover, and cook on high for 4-5 hours (low for 8).
Remove the chicken from the slow-cooker and shred with two forks. Pour the sauce from the slow cooker through a strainer into a saucepan. Place the pan on the stove and bring to a simmer over medium-high heat. In a small bowl, mix 2 Tbsp of cornstarch with 1/4 cup of water until dissolved. Pour the cornstarch into the pan and bring to a boil. Cook until the sauce has thickened (1-2 minutes). Pour the sauce over the shredded chicken breasts and toss to coat. Garnish with sesame seeds and green onions. Serve over brown rice, quinoa, or any other grain you'd like!
Pulled chicken is an excellent recipe for those busy weeknights. While you can put it on almost anything, my favorite way to serve it is on tacos with a side of Mexican rice and black beans. If you forgot to set the slow cooker this morning, never fear. This recipe is for the Instant Pot! Place 3 boneless, skinless chicken breasts in the Instant Pot, then add 1 tsp chili powder, 1 tsp of ground cumin, 1/2 tsp of pepper, and 2 cloves of minced garlic. Toss until the chicken is completely coated, then add 2 cups of your favorite salsa. Seal the Instant Pot lid in place until you hear the beep. Press "poultry" and set the time to 13 minutes. Set the pressure knob to "sealing." Once the timer goes off, carefully turn the pressure knob to "venting." Let all the steam release before opening the lid.
Shred the chicken with two forks, then serve with warmed tortillas, pico de gallo, guacamole, sour cream, or any toppings or seasoning you want! If you're looking for a keto-friendly meal, serve your pulled chicken in lettuce wraps! Speaking of keto-friendly, check out some of our sugar-free dessert recipes for an after-dinner treat!
This simple recipe for bone-in chicken thighs has a sticky-sweet honey garlic sauce that will have everyone fighting for the last piece! Arrange the chicken thighs on the bottom of your slow cooker, then set them aside. In a mixing bowl, combine 4 minced garlic cloves, 1/3 cup of honey, 1/2 cup of low-sodium ketchup, 1/2 cup of low-sodium soy sauce, 1/2 tsp of dried oregano, 2 tbsp of fresh parsley, and whisk until combined. Pour over the chicken thighs, close the lid and cook for 4-5 hours on LOW or 3-4 hours on HIGH. Remove the chicken and transfer the chicken to a plate. Spoon more sauce over the chicken and sprinkle with toasted sesame seeds. Watch how fast this fall-apart chicken disappears!
Did you find the perfect Crock Pot chicken recipe for dinner tonight? Share your favorite ideas and recipes on FamilyApp! Or, plan your next get-together where everyone brings a crockpot filled with their favorite main or side dish! When it comes to fall and winter, nothing beats a hearty crockpot meal to warm the soul.