17 Delicious Chicken Crockpot Recipes Easy

Just when you thought chicken couldn’t get any more versatile, we’ve rounded up 17 delicious Crockpot recipes that promise to spice up your dinner routine! Whether you’re craving comfort food on a chilly evening or need a quick fix for a busy weeknight, these easy-to-make dishes are sure to delight. Keep scrolling to discover your next favorite meal that practically cooks itself!

Slow Cooker Honey Garlic Chicken

Last week, I found myself staring into the abyss of my fridge, wondering what to make for dinner that wouldn’t require me to stand over the stove for hours. That’s when I remembered this gem of a recipe that’s as easy as it is delicious. Let me tell you, this Slow Cooker Honey Garlic Chicken is a game-changer for busy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1/3 cup honey (rich and golden)
• 1/4 cup soy sauce (dark and savory)
• 1/4 cup ketchup (tangy and sweet)
• 2 tbsp fresh garlic (minced, aromatic)
• 1 tbsp sriracha (spicy and vibrant)
• 1 tbsp cornstarch (fine and powdery)
• 2 tbsp cold water (crisp and clear)
• 1 tbsp sesame seeds (toasted, nutty)
• 2 green onions (thinly sliced, fresh and crisp)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they’re spread out evenly.
2. In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, and sriracha until well combined. Tip: For a smoother sauce, warm the honey slightly before mixing.
3. Pour the sauce over the chicken, making sure each piece is nicely coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and cooked through. Tip: Avoid opening the lid too often to keep the heat consistent.
5. Once cooked, remove the chicken and set aside. Pour the remaining sauce into a small saucepan.
6. In a small bowl, mix the cornstarch and cold water until smooth. Stir this slurry into the saucepan with the sauce.
7. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens, about 2-3 minutes. Tip: For a glossier finish, add a teaspoon of butter to the sauce.
8. Return the chicken to the slow cooker and pour the thickened sauce over it, tossing gently to coat.
9. Sprinkle with sesame seeds and green onions before serving.

Velvety tender chicken coated in a glossy, sweet, and slightly spicy sauce—this dish is a crowd-pleaser. Serve it over a bed of fluffy jasmine rice or with a side of steamed broccoli for a complete meal that’s sure to impress.

Crockpot Chicken and Dumplings

Diving into the comfort food realm, there’s nothing quite like the heartwarming embrace of Crockpot Chicken and Dumplings on a chilly evening. I remember my grandmother’s version, simmering away, filling the house with aromas that promised cozy family gatherings. Here’s my take, simplified for your busy days but just as soul-satisfying.

Ingredients

• 2 lbs boneless, skinless chicken thighs, tender and juicy
• 4 cups chicken broth, rich and homemade-style
• 1 cup heavy cream, velvety and smooth
• 2 cups all-purpose flour, soft and finely sifted
• 1 tbsp baking powder, fresh and potent
• 1/2 tsp salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk, creamy and cold
• 2 carrots, diced into sweet, crisp pieces
• 2 celery stalks, chopped into fresh, crunchy bits
• 1 medium onion, finely chopped for a subtle sharpness
• 2 cloves garlic, minced for a pungent kick
• 1 tsp dried thyme, aromatic and earthy
• 1/2 tsp black pepper, freshly ground for heat

Instructions

1. Place the chicken thighs, chicken broth, carrots, celery, onion, garlic, thyme, and black pepper into the crockpot. Cover and cook on low for 6 hours, until the chicken is fork-tender.
2. Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly to make shredding easier and safer.
3. Return the shredded chicken to the crockpot. Stir in the heavy cream and let the mixture heat through for about 10 minutes.
4. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for even, quick blending.
5. Gradually add the milk to the flour mixture, stirring just until a soft dough forms. Tip: Overmixing can lead to tough dumplings, so stir until just combined.
6. Drop tablespoon-sized dollops of the dough into the simmering chicken mixture. Cover and cook on high for 30 minutes, until the dumplings are cooked through and fluffy.

Velvety broth hugs each tender piece of chicken and fluffy dumpling, creating a dish that’s as comforting to eat as it is to prepare. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Easy Chicken Tacos Crockpot Style

Nothing beats coming home to the aroma of tender chicken simmering in spices, especially when it’s as effortless as tossing everything into a crockpot. I remember the first time I tried making these Easy Chicken Tacos Crockpot Style; it was a game-changer for my busy weeknights, and I’ve been hooked ever since.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1 cup chunky salsa (homestyle, with a kick of heat)
• 1 packet taco seasoning (bold and flavorful)
• 1/2 cup chicken broth (rich and savory)
• 8 small corn tortillas (warm and slightly charred)
• 1 cup shredded cheddar cheese (sharp and melty)
• 1/2 cup sour cream (cool and creamy)
• 1/4 cup fresh cilantro leaves (bright and fragrant)
• 1 lime, cut into wedges (zesty and fresh)

Instructions

1. Place the chicken thighs at the bottom of your crockpot, ensuring they lay flat for even cooking.
2. Pour the chunky salsa over the chicken, followed by the taco seasoning, ensuring each thigh is generously coated.
3. Add the chicken broth around the edges to keep the chicken moist without washing away the seasoning.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and easily shreds.
5. Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the flavorful juices.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until they’re pliable and slightly charred.
7. Assemble the tacos by placing a generous amount of shredded chicken on each tortilla, then topping with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro leaves.
8. Serve immediately with lime wedges on the side for an extra burst of flavor.

Delight in the tender, juicy chicken that’s packed with bold flavors, perfectly complemented by the cool sour cream and sharp cheddar. For a fun twist, try serving these tacos with a side of black beans and rice, or pile the toppings high for a taco salad version.

Creamy Crockpot Chicken Alfredo

Yesterday, I found myself craving something comforting yet easy to make, and that’s when Creamy Crockpot Chicken Alfredo came to mind. It’s the perfect dish for those busy days when you want something delicious without spending hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 1 cup heavy cream, rich and velvety
• 1/2 cup unsalted butter, creamy and smooth
• 2 cloves garlic, freshly minced
• 1 cup grated Parmesan cheese, sharp and tangy
• 8 oz fettuccine pasta, perfectly al dente
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/2 tsp garlic powder, for an extra kick

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they lay flat.
2. In a medium saucepan over low heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Tip: Keep the heat low to prevent the garlic from burning.
3. Pour the heavy cream into the saucepan, stirring continuously to combine with the butter and garlic. Let it simmer for 2 minutes to thicken slightly.
4. Add the Parmesan cheese, salt, black pepper, and garlic powder to the saucepan, stirring until the cheese is fully melted and the sauce is smooth.
5. Pour the Alfredo sauce over the chicken in the crockpot, ensuring the chicken is fully covered.
6. Cover and cook on low for 4 hours or until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as it slows down the cooking process.
7. While the chicken cooks, boil the fettuccine according to package instructions until al dente. Drain and set aside. Tip: Save a cup of pasta water to adjust the sauce’s consistency if needed.
8. Once the chicken is done, shred it directly in the crockpot and stir to combine with the sauce.
9. Add the cooked fettuccine to the crockpot, tossing gently to coat the pasta evenly with the sauce.

Creamy, dreamy, and packed with flavor, this dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Spicy Crockpot Chicken Curry

Very few dishes can warm the soul and spice up your dinner routine like a hearty Spicy Crockpot Chicken Curry. I remember the first time I made this dish; it was a chilly evening, and the aroma of spices filling the kitchen was nothing short of magical. Since then, it’s become a staple in my home, especially when I need something comforting yet exciting.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 1 tbsp of freshly grated ginger
• 2 tbsp of rich extra virgin olive oil
• 1 can (14 oz) of creamy coconut milk
• 2 tbsp of fiery red curry paste
• 1 tbsp of golden brown sugar
• 1 tsp of finely ground sea salt
• 1/2 tsp of freshly cracked black pepper
• 1 cup of vibrant red bell pepper, sliced
• 1/2 cup of fresh cilantro, chopped
• 1 tbsp of zesty lime juice

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the red curry paste and brown sugar, cooking for another minute to release the aromas.
4. Transfer the onion mixture to the crockpot, then add the chicken pieces, coconut milk, salt, and black pepper, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
6. Add the sliced red bell pepper during the last 30 minutes of cooking to retain its crunch and color.
7. Once done, stir in the lime juice and half of the chopped cilantro for a fresh burst of flavor.
8. Tip: For an extra layer of flavor, toast the curry paste in the skillet before adding other ingredients.
9. Tip: If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
10. Tip: Always taste and adjust the seasoning before serving, as crockpot cooking can mute flavors slightly.

Unbelievably tender chicken swimming in a velvety, spicy coconut sauce makes this curry a showstopper. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop of that delicious sauce. The vibrant colors and aromatic spices will make this dish a feast for the eyes as much as the palate.

BBQ Pulled Chicken Crockpot Recipe

Every time I think about making dinner both easy and delicious, my mind goes straight to this BBQ Pulled Chicken Crockpot Recipe. It’s the perfect solution for those days when you want something hearty without spending hours in the kitchen, and trust me, the flavors are anything but lazy.

Ingredients

• 2 lbs boneless, skinless chicken breasts (preferably organic)
• 1 cup homemade or store-bought BBQ sauce (smoky and sweet)
• 1/2 cup chicken broth (low-sodium for better control over seasoning)
• 1 tbsp apple cider vinegar (for a slight tang)
• 1 tbsp brown sugar (packed, for a caramelized depth)
• 1 tsp garlic powder (aromatic and pungent)
• 1 tsp onion powder (for a subtle sharpness)
• 1/2 tsp smoked paprika (for that irresistible smokiness)
• 1/4 tsp cayenne pepper (just a hint of heat)
• Salt and freshly ground black pepper to taste

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they’re spread out evenly.
2. In a medium bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
3. Pour the sauce mixture over the chicken, making sure each piece is nicely coated. Tip: For extra flavor, let the chicken marinate in the sauce for an hour before cooking, though this step is optional.
4. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it easily shreds with a fork.
5. Once cooked, remove the chicken from the crockpot and shred it using two forks. Tip: For even more flavor, mix the shredded chicken back into the sauce in the crockpot and let it sit for 10 minutes before serving.
6. Season with salt and freshly ground black pepper to taste. Tip: If the sauce is too thin after shredding, you can thicken it by simmering on HIGH for the last 30 minutes without the lid.

Unbelievably tender and packed with smoky, sweet, and slightly spicy flavors, this BBQ pulled chicken is fantastic served on toasted buns with a side of coleslaw or even over a baked potato for a twist. The sauce clings to every strand of chicken, making each bite as flavorful as the last.

Crockpot Chicken Noodle Soup

Nothing warms the soul quite like a bowl of homemade chicken noodle soup, especially when it’s been simmering all day in the crockpot. I remember coming home from school to the aroma of this soup filling the house, a memory that inspired me to perfect my own version. Now, it’s my go-to comfort food during chilly evenings or when I’m feeling under the weather.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 6 cups low-sodium chicken broth, rich and flavorful
• 3 medium carrots, peeled and sliced into crisp coins
• 3 celery stalks, chopped into fresh, crunchy pieces
• 1 medium yellow onion, diced into sweet, aromatic bits
• 2 cloves garlic, minced to release their pungent, earthy aroma
• 1 tsp dried thyme, for a hint of woodsy flavor
• 1 bay leaf, to infuse the soup with its subtle, herbal notes
• 8 oz wide egg noodles, for that perfect, comforting chew
• Salt and freshly ground black pepper, to season just right

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they’re spread out evenly.
2. Add the chicken broth, carrots, celery, onion, garlic, thyme, and bay leaf over the chicken. Tip: Layer the ingredients to maximize flavor infusion.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken breasts and shred them using two forks. Tip: Let the chicken cool slightly for easier handling.
5. Return the shredded chicken to the crockpot and add the egg noodles. Cover and cook on HIGH for an additional 15-20 minutes, until the noodles are al dente. Tip: Stir the noodles occasionally to prevent sticking.
6. Season with salt and pepper to taste, then remove the bay leaf before serving.

Delight in the tender chunks of chicken, the perfectly cooked noodles, and the rich, savory broth that’s packed with vegetables. Serve it with a side of crusty bread for dipping, or sprinkle with fresh parsley for a pop of color and freshness.

Healthy Crockpot Chicken Quinoa Stew

Sometimes, all I crave is a hearty, nutritious meal that practically cooks itself while I go about my day. That’s exactly what this Healthy Crockpot Chicken Quinoa Stew offers—a comforting bowl of goodness with minimal effort. I love how the quinoa thickens the stew naturally, making it a satisfying dish that’s both wholesome and delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup uncooked quinoa, rinsed well
• 3 cups low-sodium chicken broth, rich and flavorful
• 1 cup diced carrots, crisp and sweet
• 1 cup diced celery, fresh and crunchy
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil, fruity and robust
• 1 tsp dried thyme, aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs and sear until golden brown on both sides, approximately 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Transfer the seared chicken to the crockpot.
4. In the same skillet, sauté the onion, carrots, and celery until the onion is translucent, about 5 minutes. Tip: This step builds flavor, so don’t skip it.
5. Add the minced garlic and cook for another 30 seconds until fragrant.
6. Scrape the vegetable mixture into the crockpot over the chicken.
7. Add the rinsed quinoa, chicken broth, dried thyme, sea salt, and black pepper to the crockpot.
8. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the quinoa is cooked through. Tip: Avoid opening the lid frequently to keep the heat consistent.
9. Shred the chicken with two forks directly in the crockpot, then stir to combine.

The stew should be thick, with the quinoa lending a slight chewiness that contrasts beautifully with the tender chicken. Serve it with a sprinkle of fresh parsley or a squeeze of lemon for a bright finish. It’s the kind of meal that tastes even better the next day, making it perfect for meal prep.

Crockpot Chicken Parmesan Pasta

This morning, as I was sipping my coffee and scrolling through my fridge for dinner inspiration, I realized I had all the makings for a comforting Crockpot Chicken Parmesan Pasta. It’s one of those dishes that feels like a hug in a bowl, perfect for a busy weeknight when you want something hearty without the hassle.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, tender and juicy
• 2 cups of marinara sauce, rich and tangy
• 8 oz of penne pasta, sturdy and perfect for holding sauce
• 1 cup of shredded mozzarella cheese, melty and stretchy
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 tbsp of Italian seasoning, fragrant and herby
• 2 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced and pungent
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, then add the minced garlic, sautéing until fragrant, about 30 seconds.
2. Add the chicken breasts to the skillet, seasoning both sides with salt, pepper, and Italian seasoning. Brown each side for 3-4 minutes until golden but not fully cooked.
3. Transfer the chicken to the crockpot, layering it evenly at the bottom.
4. Pour the marinara sauce over the chicken, ensuring it’s fully covered.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Shred the chicken directly in the crockpot, then stir in the uncooked penne pasta. Cover and cook on high for an additional 15-20 minutes, until the pasta is al dente.
7. Sprinkle the mozzarella and Parmesan cheeses over the top, then cover for 5 more minutes until the cheese is melted and bubbly.

Serve this Crockpot Chicken Parmesan Pasta straight from the pot for a cozy family dinner. The pasta absorbs all the savory flavors of the sauce and chicken, while the cheeses add a creamy, gooey texture that’s irresistible. For a fresh twist, garnish with basil leaves or a sprinkle of red pepper flakes for a bit of heat.

Lemon Garlic Crockpot Chicken

Every time I think about making dinner with minimal effort but maximum flavor, my mind goes straight to this Lemon Garlic Crockpot Chicken. It’s the kind of dish that fills your home with an irresistible aroma, promising a meal that’s both comforting and effortlessly elegant.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs), preferably organic
• 1/4 cup rich extra virgin olive oil
• 1/2 cup low-sodium chicken broth, homemade if possible
• 4 cloves garlic, minced (about 1 tbsp)
• 2 lemons, thinly sliced (about 1/4 inch thick)
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper to create a marinade.
2. Place the chicken breasts in the crockpot and pour the marinade over them, ensuring each piece is well coated.
3. Arrange the lemon slices on top of the chicken, then pour the chicken broth around the edges to avoid washing off the marinade.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Once cooked, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Golden and juicy, this Lemon Garlic Crockpot Chicken is bursting with bright citrus and aromatic garlic flavors. Serve it over a bed of fluffy quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Crockpot Chicken Enchilada Casserole

Kicking off the week with a dish that’s as easy to make as it is delicious, I’m sharing my go-to Crockpot Chicken Enchilada Casserole. It’s the kind of meal that fills your home with an irresistible aroma, promising comfort with every bite. I remember the first time I made it; my family couldn’t get enough, and now it’s a regular in our dinner rotation.

Ingredients

• 2 cups shredded, juicy rotisserie chicken
• 1 can (15 oz) rich, red enchilada sauce
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, creamy and smooth
• 1/2 cup sour cream, full-fat for richness
• 1 can (4 oz) diced green chiles, mildly spicy
• 6 corn tortillas, lightly toasted
• 1 tsp ground cumin, aromatic and earthy
• 1/2 tsp garlic powder, for a hint of sharpness
• 1/4 cup fresh cilantro, finely chopped for garnish

Instructions

1. In a large mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, green chiles, cumin, and garlic powder. Mix until all ingredients are evenly coated.
2. Lightly spray your crockpot with cooking spray to prevent sticking. Layer the bottom with 2 corn tortillas, tearing them as needed to cover the surface.
3. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheddar and Monterey Jack cheeses.
4. Repeat the layers with the remaining tortillas, chicken mixture, and cheeses.
5. Cover and cook on LOW for 3 hours, or until the cheeses are bubbly and the edges are slightly crispy. Tip: Resist the urge to open the lid too often, as it lets heat escape and increases cooking time.
6. Once done, let it sit for 10 minutes before serving. This allows the casserole to set, making it easier to slice. Tip: For an extra touch, broil the top for 2-3 minutes for a golden crust.
7. Garnish with fresh cilantro before serving. Tip: Serve with a side of cool avocado slices to balance the richness.

So there you have it—a Crockpot Chicken Enchilada Casserole that’s layers of cheesy, saucy goodness with just the right amount of spice. The tortillas soften into the perfect texture, while the cheeses create a gooey, irresistible pull. Try topping it with a dollop of guacamole for an extra layer of flavor.

Savory Crockpot Chicken Stroganoff

Kicking off the week with a dish that’s as comforting as it is effortless, I found myself reaching for the crockpot yet again. There’s something about the slow melding of flavors that turns simple ingredients into a meal that feels like a hug. This Savory Crockpot Chicken Stroganoff is my go-to when I need something hearty without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, tender and juicy
• 1 large yellow onion, thinly sliced into sweet, translucent ribbons
• 8 oz cremini mushrooms, sliced to earthy perfection
• 3 cloves garlic, minced to aromatic bits
• 1 cup chicken broth, rich and savory
• 1 tbsp Dijon mustard, with a tangy kick
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 cup sour cream, creamy and lush
• 2 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, for a velvety finish
• Salt and freshly ground black pepper, to season
• 12 oz wide egg noodles, for serving
• Fresh parsley, chopped for a bright garnish

Instructions

1. Place the chicken thighs at the bottom of your crockpot, seasoning them lightly with salt and pepper.
2. Layer the sliced onions and mushrooms over the chicken, followed by the minced garlic.
3. In a small bowl, whisk together the chicken broth, Dijon mustard, and smoked paprika until well combined. Pour this mixture over the chicken and vegetables in the crockpot.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken from the crockpot and shred it into bite-sized pieces using two forks.
6. In a separate small bowl, mix the sour cream and flour until smooth. Stir this mixture back into the crockpot to thicken the sauce.
7. Return the shredded chicken to the crockpot, add the butter, and stir everything together until the butter is melted and the sauce is creamy.
8. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
9. Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley for a pop of color and freshness.

Creating this dish fills the kitchen with an aroma that’s impossible to resist, promising a meal that’s both nourishing and indulgent. The tender chicken, enveloped in a creamy, smoky sauce, pairs perfectly with the soft egg noodles, making every bite a delightful experience. For an extra touch, try serving it with a side of steamed green beans or a crisp salad to round out the meal.

Crockpot Chicken Pot Pie Stew

Oh, the comfort of coming home to a warm, hearty stew that practically cooks itself is unmatched. That’s why I’m sharing my go-to Crockpot Chicken Pot Pie Stew recipe, a dish that’s as easy to make as it is delicious, perfect for those busy days when you crave something homemade without the fuss.

Ingredients

• 2 lbs boneless, skinless chicken breasts, tender and juicy
• 1 cup diced yellow onions, sweet and aromatic
• 1 cup sliced carrots, crisp and colorful
• 1 cup diced celery, fresh and crunchy
• 3 cloves garlic, minced and fragrant
• 1/2 cup unsalted butter, rich and creamy
• 1/2 cup all-purpose flour, finely sifted
• 4 cups chicken broth, homemade or store-bought, savory and deep-flavored
• 1 cup whole milk, creamy and smooth
• 1 cup frozen peas, sweet and vibrant
• 1 tsp dried thyme, earthy and aromatic
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1 package refrigerated pie crusts, flaky and golden

Instructions

1. Place the chicken breasts, onions, carrots, celery, and garlic into the crockpot.
2. In a saucepan over medium heat, melt the butter until bubbly. Whisk in the flour to create a roux, cooking for 2 minutes until golden. Tip: Keep stirring to prevent burning.
3. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer until thickened, about 5 minutes. Tip: For extra flavor, use a wooden spoon to scrape the bottom of the pan.
4. Pour the sauce over the ingredients in the crockpot, adding the peas, thyme, salt, and pepper. Stir gently to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds. Tip: Shred the chicken directly in the crockpot for convenience.
6. Preheat your oven to 375°F. Roll out the pie crust and cut into strips or shapes. Arrange them on a baking sheet and bake for 10-12 minutes, until golden and crisp.
7. Serve the stew hot, topped with the baked pie crust pieces for that classic pot pie feel.

You’ll love how the creamy stew hugs each vegetable and piece of chicken, with the flaky pie crust adding the perfect crunch. Try serving it in bread bowls for an extra cozy meal that’s sure to impress.

Sweet and Sour Crockpot Chicken

Sometimes, the best meals are the ones that practically cook themselves, and this Sweet and Sour Crockpot Chicken is no exception. I remember the first time I threw this together on a hectic weekday; the aroma filling the house was nothing short of magical, promising a delicious meal with minimal effort.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup of vibrant, chunky pineapple chunks in juice
• 1/2 cup of crisp, thinly sliced red bell pepper
• 1/3 cup of smooth, sweet ketchup
• 2 tbsp of tangy apple cider vinegar
• 2 tbsp of rich, dark brown sugar
• 1 tbsp of freshly grated ginger, with its spicy, aromatic kick
• 1 tsp of finely minced garlic
• 1/2 tsp of crushed red pepper flakes, for a subtle heat

Instructions

1. Place the chicken thighs at the bottom of your crockpot, ensuring they’re spread out evenly.
2. In a medium bowl, whisk together the pineapple chunks with their juice, red bell pepper, ketchup, apple cider vinegar, brown sugar, ginger, garlic, and red pepper flakes until well combined.
3. Pour the sweet and sour mixture over the chicken, making sure each piece is nicely coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as it lets heat escape and increases cooking time.
5. Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it well with the sauce. Tip: For a thicker sauce, remove the lid and cook on HIGH for an additional 15-20 minutes.
6. Serve the chicken over a bed of fluffy white rice or alongside crisp, steamed vegetables. Tip: Garnish with sliced green onions and sesame seeds for an extra pop of color and texture.

Amazingly tender and bursting with the perfect balance of sweet and tangy flavors, this dish is a crowd-pleaser that’s as versatile as it is delicious. Try stuffing it into warm tortillas for a fun, handheld twist on taco night.

Crockpot Chicken Marsala

Waking up to the aroma of Crockpot Chicken Marsala simmering away is one of my favorite ways to start the day. It’s a dish that brings the rustic charm of Italian cooking right into your kitchen, with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 cups sliced cremini mushrooms, earthy and fresh
• 1/2 cup Marsala wine, rich and aromatic
• 1/2 cup chicken broth, low-sodium and savory
• 2 tbsp unsalted butter, creamy and rich
• 2 tbsp all-purpose flour, finely sifted
• 2 cloves garlic, minced and pungent
• 1 tsp fresh thyme leaves, fragrant and slightly woody
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. In a large skillet over medium-high heat, melt 1 tbsp of butter until it’s frothy and golden.
3. Add the chicken thighs, searing for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a perfect sear.
4. Transfer the seared chicken to the crockpot, arranging them in a single layer.
5. In the same skillet, add the remaining butter, then sauté the mushrooms and garlic until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Tip: This step builds the base flavor of the dish.
6. Sprinkle the flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
7. Gradually whisk in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Pour the mushroom and wine mixture over the chicken in the crockpot, then sprinkle with thyme leaves.
9. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sauce has thickened. Tip: For an extra glossy sauce, remove the lid for the last 30 minutes of cooking.

Here’s the magic of this dish: the chicken becomes impossibly tender, soaking up all the Marsala’s sweetness, while the mushrooms add a meaty texture. Serve it over a bed of creamy polenta or buttery noodles to make it a meal that comforts and impresses in equal measure.

Herbed Crockpot Chicken and Rice

Nothing beats the comfort of coming home to a meal that’s been simmering all day, filling the house with irresistible aromas. That’s exactly what you get with this herbed crockpot chicken and rice, a dish that’s as easy to make as it is delicious. I love how the herbs meld together, creating a flavor that’s both rich and comforting, perfect for those busy days when you want something hearty without the fuss.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 cups of low-sodium chicken broth, rich and flavorful
• 1/2 cup of finely diced yellow onion, sweet and aromatic
• 2 cloves of garlic, minced to release their pungent aroma
• 1 tbsp of fresh thyme leaves, earthy and slightly minty
• 1 tbsp of fresh rosemary, finely chopped for a piney fragrance
• 2 tbsp of extra virgin olive oil, fruity and robust
• 1 tsp of sea salt, for enhancing all the flavors
• 1/2 tsp of freshly ground black pepper, for a subtle heat

Instructions

1. In a large skillet over medium heat, warm the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the diced yellow onion and minced garlic to the skillet, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Season the chicken thighs with sea salt and freshly ground black pepper, then add them to the skillet, browning each side for about 3 minutes per side.
4. Transfer the browned chicken thighs to the crockpot, layering them evenly at the bottom.
5. Sprinkle the rinsed long-grain white rice over the chicken, followed by the sautéed onions and garlic.
6. Pour the low-sodium chicken broth over the rice and chicken, ensuring the rice is fully submerged.
7. Scatter the fresh thyme leaves and chopped rosemary over the top, covering the surface evenly.
8. Cover the crockpot with its lid and cook on low for 6 hours, or until the chicken is tender and the rice has absorbed all the liquid.
9. Once cooked, gently fluff the rice with a fork, mixing the herbs and chicken throughout for even flavor distribution.

Velvety tender chicken and perfectly cooked rice come together in this dish, with the herbs adding a bright contrast to the rich flavors. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to satisfy.

Crockpot Chicken Fajitas

Zesty flavors and easy prep make this Crockpot Chicken Fajitas a weeknight hero in my kitchen. I remember the first time I tried this recipe; it was a game-changer for my busy schedule, offering a delicious meal with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers (1 red, 1 green), sliced into thin strips
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tbsp rich extra virgin olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small flour tortillas, warmed
• Fresh cilantro, chopped for garnish
• 1/2 cup sour cream, for serving

Instructions

1. In a large mixing bowl, combine the thinly sliced chicken breasts, bell peppers, and onion.
2. Add the minced garlic, fresh lime juice, extra virgin olive oil, chili powder, ground cumin, smoked paprika, finely ground black pepper, and sea salt to the bowl. Toss until all ingredients are evenly coated. Tip: For maximum flavor, let the mixture marinate in the fridge for at least 30 minutes, though it’s not mandatory.
3. Transfer the mixture to your crockpot, spreading it out evenly.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and fully cooked. Tip: Avoid opening the lid frequently to check, as this can significantly increase cooking time.
5. Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it well with the peppers and onions. Tip: If the mixture seems too liquidy, let it sit uncovered for 10 minutes to thicken.
6. Serve the fajita mixture on warmed flour tortillas, garnished with fresh cilantro and a dollop of sour cream.

Lusciously tender chicken paired with the crisp sweetness of bell peppers and the sharpness of onion creates a symphony of flavors. For a fun twist, serve these fajitas with a side of homemade guacamole or a spicy mango salsa to elevate the meal.

Conclusion

Variety is the spice of life, and our roundup of 17 Delicious Chicken Crockpot Recipes offers just that—easy, flavorful meals to simplify your weeknights. We hope you find a new favorite among these dishes! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these tasty ideas handy. Happy slow cooking!