crockpot chicken recipes

These Crockpot Chicken Breasts are easy to make and so versatile. Slice, chop or shred them to use in your favorite recipes or serve them with a few simple side dishes for an easy meal.

Crockpot Chicken Breast

chicken broth (or water)

paprika

oregano

garlic powder

onion powder

salt

black pepper

chicken breasts (about 4 chicken breasts)

Pour the chicken broth into the slow cooker.

In a small bowl, stir together the paprika, dried oregano, garlic powder, onion powder, salt and pepper.

Sprinkle the seasoning mixture over the chicken and gently rub it onto the meat.

Place the seasoned chicken breasts into the slow cooker.

Cover and cook on low for 3-4 hours, or high for about 2 hours, or until chicken is cooked through to 165° F in the center when tested with an instant read thermometer.

Let chicken rest for 5-10 minutes. Chicken breasts may be served as is, or sliced or shredded before serving.

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Learn how to cook perfect crockpot chicken breasts that are tender, juicy and flavorful. Perfect for slicing, chopping or shredding to use in recipes, or serving with your favorite sides.

Crock Pot Chicken and Rice is an easy dinner to fix. It's a budget-friendly meal that everyone will love.

Crock Pot Chicken and Rice

chicken breasts

water broth

cream of mushroom soup

butter

salt and pepper

rice (plain

water for rice

cheddar cheese

Add the chicken, three cups of water, can...

Add the chicken, three cups of water, can of cream of mushroom soup, garlic powder, onion powder, salt, pepper, and butter to the Crock Pot.

Stir and cover with the lid.

Cook for 5 hours on medium, or 7...

Cook for 5 hours on medium, or 7 hours on low.

After cooking, shred the chicken and add the...

After cooking, shred the chicken and add the rice.

Add 1-2 cups of water over the rice,...

Add 1-2 cups of water over the rice, if needed. (Just make sure water covers the rice).

Cook for one more hour, (check in 1/2...

Cook for one more hour, (check in 1/2 hour to see if rice is finished cooking).

Add more water, if needed, to cook the...

Add more water, if needed, to cook the rice more.

Stir everything.

When rice is finished cooking, add the cheese,...

When rice is finished cooking, add the cheese, mix well, and serve hot.

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Flavor packed Crockpot Mexican Chicken slow cooks all day with black beans, corn and salsa until perfectly tender. Serve it over rice, in tacos, on salads and more! Bonus: You only need 5 ingredients!

Crockpot Mexican Chicken

(10 oz) cans Rotel (mild, original or hot)

Boneless, Skinless Chicken Breasts

oz packet Taco Seasoning

(15.5 oz) can Black Beans, rinsed and drained

oz Frozen Corn Kernels

chicken broth

CROCKPOT DIRECTIONS: Drain the extra liquid out of...

CROCKPOT DIRECTIONS: Drain the extra liquid out of the cans of rotel. Spray crockpot with a little nonstick spray. Spread 1 can of Rotel on the bottom of the crockpot. Lay chicken breasts or thighs on top of the Rotel. Sprinkle half of your taco seasoning onto the chicken.

Top chicken with black beans, corn, and Rotel....

Top chicken with black beans, corn, and Rotel. Then sprinkle on the remaining taco seasoning.

Cook on low heat for 6 to 8...

Cook on low heat for 6 to 8 hours or high heat for 4 hours. Shred chicken and serve as desired!

INSTANT POT DIRECTIONS: Spray bottom of instant pot...

INSTANT POT DIRECTIONS: Spray bottom of instant pot with a little nonstick spray. Add 1 can of rotel (do not drain) to the bottom of the instant pot. Add chicken broth. Lay chicken on top and sprinkle with half of your taco seasoning.

Top chicken with black beans, corn, and second...

Top chicken with black beans, corn, and second can of Rotel. Then sprinkle on the remaining taco seasoning.

Seal the pressure cooker with the lid. Select...

Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 15 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down. 

When the cook time finishes, let the pot...

When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release (meaning do not touch the instant pot for 10 minutes after it says it’s done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid.

Shred chicken and serve as desired! There will...

Shred chicken and serve as desired! There will be more liquid in the pot when this Mexican Chicken is cooked in the instant pot versus the crockpot. So I like to remove my chicken breasts and shred them in a different bowl and then scoop out the corn/beans/tomatoes with a slotted spoon and add them to the shredded chicken.

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This flavor packed Crockpot Mexican Chicken slow cooks all day under a crown of black beans, corn and salsa until perfectly tender. Serve it over rice, in tacos, on salads and more! Bonus: You only need 5 ingredients!

This Slow Cooker Honey Garlic Chicken is an easy dump and go slow cooker recipe. It&#39;s a delicious quick dinner idea!

Slow Cooker Honey Garlic Chicken

honey

soy sauce

tomato paste

apple cider vinegar

garlic (minced)

red pepper flakes (optional)

boneless, skinless chicken breasts (or boneless, skinless chicken thighs)

cornstarch

water

In a medium bowl, combine honey, soy sauce, tomato paste, apple cider vinegar, garlic, black pepper and red pepper flakes. Whisk until well combined.

Place the chicken in the slow cooker. Pour the sauce over the chicken.

Cover and cook on low for 4-5 hours or high for 2-3 hours, or until chicken is cooked through to at least 165° F and tender. If using boneless chicken thighs, cook on low for 4-6 hours or high for 2-4 hours.

Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes.

Meanwhile, in a small bowl, stir together the 1 tablespoon cornstarch and 1 tablespoon water. Stir this cornstarch slurry into the sauce in the slow cooker. Cover and cook on high for 10-20 minutes, until the sauce thickens slightly.

Shred the chicken and return it to the sauce in the slow cooker.

Serve chicken and sauce over rice, garnished with chopped green onions or cilantro.

This incredibly flavorful Salsa Verde Chicken Soup is an EASY crockpot (or instant pot) recipe that takes just a few minutes of work for an easy dinner. Tender bites of chicken, salsa verde, white beans and corn make this soup both filling and so tasty!

Salsa Verde Chicken Soup

(12 oz) jar salsa verde (mild, medium or hot)

cannellini beans,

corn

onion,

garlic,

oz packet taco seasoning

cilantro

avocado

mozzarella cheese

lime juice

Crockpot: Spray crockpot with non-stick spray. Place all...

Crockpot: Spray crockpot with non-stick spray. Place all ingredients into slow cooker besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.

Cook for 4 hours on high or 8...

Cook for 4 hours on high or 8 hours on low.

Remove chicken from slow cooker and shred chicken...

Remove chicken from slow cooker and shred chicken meat. Return to crockpot and stir to combine. Serve with toppings of choice and enjoy!

Instant Pot: Place all ingredients into instant pot...

Instant Pot: Place all ingredients into instant pot besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.

Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.

When the cook time finishes, do a manual...

When the cook time finishes, do a manual pressure release: turn the steam release knob to Venting to release any remaining pressure and open the lid. Remove chicken from instant pot and shred chicken meat. Return chicken to soup and stir to combine. Serve with toppings of choice and enjoy!

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Crockpot chicken and potatoes is an easy, healthy family dinner. Quick to prep and the garlic lemon butter herb sauce is to die for!

Crockpot Chicken and Potatoes

baby Yukon gold potatoes (or baby red potatoes)

baby carrots

chicken breasts* (or boneless skinless thighs)

unsalted butter

garlic (minced (about 5 teaspoons))

Italian seasoning (or herbs de Provence

cayenne pepper or red pepper flakes

kosher salt (plus additional as needed)

black pepper (plus additional as needed)

lemons (juice of both, zest of 1 lemon)

honey**

Parmesan cheese (or feta, grana Pardana)

parsley (optional for serving)

Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a roughly 1-inch dice. Lay them in a 6-quart or larger slow cooker.

Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center on top of the vegetables.

Melt

In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice, and zest, Italian seasoning, onion powder, cayenne/red pepper flakes, salt, and pepper. Pour half of the mixture over the chicken and vegetables. Reserve the rest in the saucepan.

Cook

Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based on your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does—check early to avoid drying out the meat). The chicken is done when it reaches 165°F in the center with an instant-read thermometer. When the chicken is done cooking, remove it to a plate, and cover with foil to keep warm.

Test

Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, re-cover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker.

Finish

Reheat the remaining butter over low heat. Add the honey and stir until dissolved. Pour the honey butter over the chicken and vegetables and stir. Season to taste with salt and pepper. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

Hearty, homemade Crockpot Chicken and Dumplings taste just like grandma used to make but without spending all day tied to the stove! Perfect for a cold day!

Crockpot Chicken And Dumplings

boneless (skinless chicken thighs-trimmed)

vegetable oil~divided

onion

celery ribs (sliced 1/4 inch thick)

thyme leaves

all-purpose flour

dry sherry

chicken broth (divided)

better than bouillon (chicken flavor)

carrots (peeled and sliced 1/4 inch thick)

bay leaves

peas

parsley (chopped)

heavy whipping cream

baking powder

milk

thyme leaves (chopped)

Heat up 2 tablespoons of the oil in a 12-inch skillet until it's almost smoking. Add the chicken in batches, making sure not to overcrowd it, and brown on both sides. Remove to a plate and set aside.

Add another 1 tablespoon of oil to the skillet and heat until it begins to shimmer, then add the onions, celery, garlic, tomato paste, and thyme cooking over medium heat until the veggies are soft.  Whisk in flour and continue to cook for 1 minute. Slowly add sherry and stir, loosening any brown bits on the bottom of the skillet. Add 1 cup of chicken broth and whisk until the mixture is smooth. Carefully pour it into the slow cooker.

Add the remaining chicken broth, Better Than Bouillon, black pepper, carrots, and bay leaves to the crockpot. Add the browned chicken, with any accumulated juice, and nestle the pieces in. Cover and cook on low for 4-6 hours, or high for 2-3 hours, or until chicken is tender.

Remove the chicken and transfer to a cutting board. Cool until it can be handled then cut or shred it into bite-size pieces. Remove any fat that&#39;s floating on the top of the stew. Remove bay leaves.

Stir in cut chicken, peas, parsley, and heavy whipping cream. Replace cover and turn on High, bringing back to a simmer, while you make the dumplings.

Make The Stew:

In a mixing bowl, whisk together flour, baking powder, salt, and black pepper.

Microwave butter and milk together until warm, about 1 minute. (Don't overheat). Stir to finish melting butter.

Mix milk mixture and fresh thyme into flour mixture until just incorporated.

Drop dough, about the size of a golf ball, onto the surface of the simmering stew, leaving about 1/4 inch between the dumplings. Cover and cook on High until the dumplings have about doubled and are cooked all the way through, 45-60 minutes.

Make the Dumplings:

This slow cooker chicken cacciatore smells incredible while it&#39;s cooking away. It&#39;s really a delicious Americanized version of chicken cacciatore and is loaded with peppers and onions.

Slow Cooker Chicken Cacciatore

bacon,

cremini mushrooms, (sliced)

garlic cloves, (smashed and rough chopped)

dry red wine

red onion, (thinly sliced)

red bell pepper, (thinly sliced)

orange bell pepper, (thinly sliced)

peppers

tomatoes (about half a 14-ounce can)

capers, (drained)

balsamic vinegar

Italian seasoning

red-pepper flakes

- 2 1/2 pounds boneless skinless chicken thighs

Kosher salt and black pepper

flat-leaf parsley

salt + black pepper

tap water

basil, (julienned)

Cook the chopped bacon (1/2 pound) in a 12-inch skillet over medium heat until crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate. After most of the grease is absorbed from the cooked bacon, add to the slow cooker.

Cook the mushrooms (1 pound) over medium-high heat in the bacon drippings, stirring occasionally, until they&#39;re tender and have released most of their liquid, and are beginning to brown.

Add the garlic (8), tomato paste (1 tablespoon), and wine (1/4 cup) to the mushrooms and continue to cook until the liquid begins to boil. Stir the mixture, being sure to scrap up any brown bits on the bottom of the skillet. Pour into the slow cooker.

Add the onion (1/2 large), bell pepper (1 red + 1 orange), roasted peppers (8 ounces), canned tomatoes (3/4 cup), capers (1/4 cup), vinegar (2 tablespoons), oregano (1 teaspoon), Italian seasoning (1 tablespoon), red-pepper flakes (1 teaspoon) and garlic powder (1 teaspoon) to the slow cooker and stir to combine.

Add the chicken (2 -2 1/2 pounds), season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Cook on low until the chicken is very tender and the flavors are blended about 4 hours. (At this point, the dish holds well in the warm setting for several hours.)

Cook on low, about 4 hours, or until the chicken is very tender and the flavors are blended.

In a small bowl, whisk the cornstarch (3 tablespoons) with the water (1/2 cup) until smooth. Pour into slow cooker. Turn up the heat to high, cover, and continue to cook until the sauce has thickened,

Stir in the parsley (1/3 cup) and let it warm through. Adjust seasoning, adding salt and pepper as needed. Serve overcooked pasta, in hoagie rolls, or overcooked rice. Top with basil and Parmesan.

Make Slurry:

Healthy Crockpot Chicken Recipes - Transform your dinner routine with 33 simple and healthy crockpot chicken recipes. These slow cooker meals offer a variety of flavors, from savory to spicy, ensuring a nutritious and delicious option for every night of the week.

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33 Easy and Healthy Crockpot Chicke...

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Top 10 crockpot chicken recipes recipes from across the web

The most viewed crockpot chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Chicken Breast

Crock Pot Chicken and Rice

Crockpot Mexican Chicken

Slow Cooker Honey Garlic Chicken

Salsa Verde Chicken Soup

Crockpot Chicken and Potatoes

Crockpot Chicken And Dumplings

Slow Cooker Chicken Cacciatore

33 Easy and Healthy Crockpot Chicke...

Crock Pot Chicken Parmesan Recipe W...

The most viewed crockpot chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine