I adore investigating fabulous recipes for preparing tender, tasty chicken in the slow cooker. In this post, I share some of my favorite slow-cooker chicken entrees, including 1.

1. 2.

3. These recipes are perfect for when I want satisfying, homey chicken dishes on a busy day but don’t want to do much actual cooking.

The best thing about them is that, while they require so little attention, they deliver such great flavor and comfort.

The 17 Best chicken crockpot recipes

1. Crockpot Chicken Alfredo

Chicken Alfredo made in the crockpot is a creamy, comforting dish that pairs well with fettuccine pasta. Tender, boneless chicken breasts simmer in the rich sauce made from heavy cream, chicken broth, and grated Parmesan cheese.

The crockpot does all the work for you and this is a no-stress kind of meal.

Ingredients

1 pound boneless, skinless chicken breasts
2 cups heavy cream
1 cup chicken broth
2 cups grated Parmesan cheese
4 cloves garlic, minced
Salt and pepper to taste
1 pound fettuccine pasta

Instructions

1. The chicken breasts should be placed in the crockpot and seasoned with salt and pepper. Then, add the minced garlic, heavy cream, and chicken broth. Stir well to combine.

2. Place the lid on the pot and set it to low for 4 hours. The dish is done when the chicken is cooked through and very tender.

3. Take the chicken out of the crockpot and tear it into bite-size pieces. Then, add the sauce and Parmesan cheese back into the crockpot and stir until everything is well combined and the cheese is melted.

4. Prepare the fettuccine pasta following the directions on the package. Reintroduce the shredded chicken into the sauce, and then add the cooked pasta. Toss everything together, and serve immediately.

2. Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos is a simple, yet flavorful, dish. It stars boneless, skinless chicken breasts, which are slowly cooked in a mixture of salsa, taco seasoning, and tomatoes with green chiles until they’re tender and juicy.

A splash of lime juice at the end really brightens the flavor.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup salsa
• 1 packet taco seasoning (1 ounce)
• 1 can diced tomatoes with green chiles (10 ounces)
• 1/4 cup chicken broth
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Put the chicken breasts in the slow cooker. Pour the salsa, taco seasoning, diced tomatoes with green chiles, and chicken broth over the chicken.

2. Cook for 6-8 hours on low heat or for 3-4 hours on high. The chicken should be completely cooked through and easily shred apart. Use the “low” setting for a longer cook time or the “high” setting for a shorter cook time.

3. Take the chicken out of the slow cooker and tear it apart with two forks. Put the chicken back into the slow cooker and mix in the juice of two limes. Season with salt and pepper to taste.

4. Warm tortillas are a must when serving chicken. The following toppings can be used individually or in combination: shredded lettuce, cheese, diced avocado, and/or sour cream. Consider the burrito a chicken salad in a warm, soft, edible wrapper.

3. Crockpot Chicken and Rice

The Cozy and Convenient One-Pot Meal – Crockpot Chicken and Rice! Filled with tender boneless chicken, hearty rice, and a well-seasoned broth, this versatile meal can go in several directions.

Cook straight up or add your favorite veggies. Great for meal prep, this dish is freezer-friendly, too!

Ingredients

4 boneless, skinless chicken breasts
1 cup uncooked rice
3 cups chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

1. Put the chicken breasts at the bottom of the crockpot.

2. Include the non-cooked rice, the chicken stock, the garlic powder, and the onion powder around the chicken.

3. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and the rice is tender. Salt and pepper. Sprinkle over the top.

4. About 30 minutes before serving, add the frozen mixed vegetables and stir. Cook until the vegetables are heated through.

4. Slow Cooker BBQ Chicken

BBQ Chicken in the Slow Cooker is a good, well-rounded meal that features homestyle boneless chicken breasts simmered in a careful blend of half spicy and half sweet BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and smoked paprika.

Ingredients

4 boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon smoked paprika

Instructions

1. Position the chicken breasts inside the slow cooker.

2. Combine the following in a bowl: BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and smoked paprika.

3. Ensure the chicken breasts are fully coated by pouring the sauce mixture over them.

4. Put on the cover and set to low for 6-7 hours or high for 3-4 hours. Cook until the chicken tenderizes and becomes easily shredded.

5. Crockpot Chicken Tortilla Soup

The Chicken Tortilla Soup from the Crockpot is a warm and filling dish that is cooked slowly and features tender, boneless and skinless chicken breasts. This delightful “south-of-the-border” soup really brings together some wonderful and tasty ingredients.

In every bowl, you will find black beans, a favorite in many Latin dishes. There is also corn, and you will definitely taste it since we use fire-roasted corn.

Did I mention the corn tortillas that are cut into strips and then fried crisp? Those go right on top, along with avocado, cilantro, and cheese.

Ingredients

1 pound boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (1

4.5 oz) diced tomatoes with green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder

Instructions

1. Put the chicken breasts in the crockpot’s bottom.

2. Add the chicken broth, cumin, and chili powder on top of the chicken. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth on top of the chicken. Add the black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, and chili powder on top of the chicken.

3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked.

4. Take the chicken out of the crockpot, use two forks to shred it, and put it back in the soup. Then, stir the two together before serving.

6. Honey Garlic Chicken

Honey Garlic Chicken
This mouthwatering crockpot dish features tender chicken simmering in a sauce made with honey, soy sauce, garlic, and ketchup. It is the perfect blend of savory and sweet flavors.

It is also incredibly easy to make and calls for few ingredients.

Ingredients

• 1.5 lbs (about 700g) chicken breasts or thighs

• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Put the chicken breasts or thighs at the bottom of a slow cooker.

2. In a medium bowl, mix together the honey, soy sauce, ketchup, minced garlic, and olive oil. Pour this mixture over the chicken.

3. Put the lid on and cook everything on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and very tender.

4. If you want, you can remove the chicken and increase the thickness of the sauce by allowing it to simmer on the stove until it has reached your desired thickness. Serve hot and enjoy!

7. Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings
A soothing dish containing chicken cooked in chicken broth, onions, and peas and carrots. The chicken is topped with fluffy dumplings made from biscuit mix and milk.

The dumplings provide a nice contrast in texture to the creamy filling, which is comforting in itself.

Ingredients

Chicken breasts (about

1.5 lbs)
4 cups chicken broth
1 cup frozen peas and carrots
1 onion, chopped
2 cups biscuit mix
2/3 cup milk

Instructions

1. Put the chicken breasts, chicken broth, frozen peas and carrots, and chopped onion in the slow cooker.Cook on low for 6-7 hours or until the chicken is fully cooked.

2. After cooking the chicken, use two forks to shred it directly in the slow cooker.

3. In another bowl, combine the biscuit mix and milk and stir until a soft dough forms. Using a spoon, drop mounds of the dough onto the chicken-mushroom mixture in the slow cooker.

4. Rephrase the following text. Do not change the structure or format of the source material, including elements like lists:Cover and cook on high for another hour, or until the dumplings are fully cooked and fluffy. Stir occasionally if needed. Serve hot.

8. Crockpot Lemon Garlic Chicken

Crockpot Lemon Garlic Chicken
Crockpot Lemon Garlic Chicken is a straightforward, slow-cook recipe with tender, boneless chicken breasts as the base. Freshly squeezed lemon juice, minced garlic, and dried oregano create a meal that bursts with flavor and promises to deliver quite an aromatic experience.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

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Instructions

1. Put the chicken breasts at the very bottom of the crockpot.

2. In a small bowl, combine the lemon juice, garlic, oregano, salt, black pepper, and chicken broth. Whisk together until well blended.

3. Transfer the lemon garlic mixture into the crockpot, ensuring it makes contact with the chicken.

4. Cover and simmer on low for 6 to 7 hours, or until the chicken is tender and everything is cooked through.

9. Slow Cooked Chicken Cacciatore

Chicken cacciatore, slow cooked, is an Italian comfort dish. It features chicken thighs, which cook up tender and juicy; sweet red bell pepper; Spanish onion; and lots of aromatic garlic.

Most deliciously, the brown-saucy dish sports a liberal amount of crushed tomatoes (or tomato puree) and the ever-welcome herb, oregano.

Ingredients

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• 4 chicken thighs, bone-in and skin on
• 1 red bell pepper, sliced
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano

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Instructions

1. Add salt and pepper to the chicken thighs. Heat a skillet over medium-high heat and add a little oil. Sear the chicken on both sides until they are golden brown; then, place the chicken in the slow cooker.

2. Put into the slow cooker the sliced red bell pepper, the chopped onion, and the minced garlic. Add the crushed tomatoes and the chicken broth. Sprinkle in the oregano.

3. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked. Cover and cook.

4. Serve hot, if desired, garnished with fresh parsley, over pasta, or with crusty bread.

10. Crockpot Butter Chicken

Butter Chicken in the crockpot is a dish that, in my book, pairs best with the occasion of complacent indulgence on any given night of the week. When you make it, you can almost guarantee that you will have a plethora of variety in just one single dish, a pooling together of flavor and texture more reminiscent of a buffet than a one-pot meal.

Ingredients

1.5 pounds boneless, skinless chicken thighs
1 cup full-fat coconut milk
1 can (6 ounces) tomato paste
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon garam masala
1 teaspoon salt

Instructions

1. The chicken thighs should be at the bottom of the crockpot, topped with the chopped onion and minced garlic.

2. Combine the coconut milk, tomato paste, garam masala, and salt in a bowl. Pour the coconut milk mixture over the chicken in the crockpot. Ensure that the chicken is completely covered by the mixture.

3. Place the lid on the crockpot and set to low for 6-8 hours or high for 3-4 hours. The chicken will be cooked through and very tender when you remove it from the pot.

4. Prior to serving, stir the contents to evenly distribute the sauce and flavors. Serve hot over rice or alongside naan bread.

11. Jalapeno Popper Chicken

Jalapeño Popper Chicken is a delightful dish that stars boneless, skinless chicken breasts. The creamy topping is a mixture of softened cream cheese, shredded cheddar cheese, chopped jalapeños, and a sprinkle of garlic and onion powder.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 4-5 jalapeños, seeded and chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 6 strips of bacon, cooked and crumbled

Instructions

1. Put the chicken breasts in the slow cooker, ensuring they are at the bottom of the vessel.

2. In another bowl, combine the cream cheese, cheddar cheese, jalapeños, garlic powder, and onion powder. Beat together with an electric mixer until well combined. Spread the cheese mixture evenly over each of the chicken breasts.

3. Put the lid on the slow cooker and cook the chicken: completely cover the chicken with the lid. Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and very tender. (I check the chicken and usually turn it over halfway through.)

4. Crumble the bacon and sprinkle it on just before you serve the dish. Keep it hot in the baking dish in the oven until you are ready to serve this spicy, creamy, cheesy chicken delight.

12. Slow Cooker Chicken Tikka Masala

The Slow Cooker Chicken Tikka Masala is a simple and aromatic dish made with boneless chicken thighs. The chicken is marinated in yogurt, garam masala, cumin, and paprika, then cooked in the slow cooker with onions, crushed tomatoes, and garlic.

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 onion, finely chopped
• 28-ounce can of crushed tomatoes
• 2 teaspoons minced garlic

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Instructions

1. In a bowl, mix the chicken, yogurt, garam masala, cumin, paprika, and a pinch of salt. Combine well and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.

2. Combine the minced garlic, crushed tomatoes, and onion in the slow cooker.

3. Place the marinated chicken on the tomato base, spreading it evenly.

4. Place the lid on the slow cooker, covering it completely. Cook on the low setting for 6 to 8 hours, or on the high setting for 4 to 5 hours. Cook until the chicken is not just done but is shreddable-tender. Ah, yes. When done, serve with naan bread or rice.

13. Moroccan Chicken Stew

This Moroccan Chicken Stew is a lovely and warming mix of spices and ingredients that’s perfect for a cold winter night. It features tender chicken thighs, chickpeas, and the aromatic spices cumin and cinnamon.

My version is a riff off of one in the cookbook A Taste of Morocco by Food52. It makes a lot, and it’s hard to guess the perfect serving size because you’ll want to have some leftovers.

Ingredients

Chicken thighs (about 2 lbs, boneless and skinless)
1 can of chickpeas, drained
1 large onion, chopped
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground cinnamon

Instructions

1. In a big skillet, pour the olive oil and warm it to medium heat. Add thighs to the skillet and let them get brown on both sides. These are going in the crockpot!

2. In the same skillet, soften the onion and garlic by sautéing them. Then, add the onion and garlic to the crockpot.

3. Combine chickpeas, chicken broth, cumin, and cinnamon in the slow cooker.

4. Cook on low for 6 to 8 hours, and then cover until serving. Or, one way to prepare this—

1. Place all ingredients in a slow cooker.

2. Cover and cook on low for 6 to 8 hours.

3. Remove the lid, adjust seasoning to taste.

4. Serve. It comes out nice and juicy; the chicken stays together well.

14. Crockpot Korean Sticky Chicken

Korean Sticky Chicken from the Crockpot is a delightful dish that has tender chicken thighs simmering in a luscious sauce of soy sauce, honey, gochujang, garlic, ginger, and rice vinegar. It’s a super simple meal that packs a serious flavor punch, making it perfect for any occasion.

Ingredients
Chicken thighs, boneless and skinless (approximately 2 pounds)
Soy sauce (1/2 cup)
Honey (1/4 cup)
Gochujang (Korean chili paste) (2 tablespoons)
Garlic, minced (3 cloves)
Ginger, minced (1 tablespoon)
Rice vinegar (2 tablespoons)

Instructions

1. Put the chicken thighs into the crockpot.

2. In another bowl, blend the soy sauce, honey, gochujang, minced garlic, minced ginger, and rice vinegar together. Pour this mixture over the chicken in the crockpot.

3. Put the lid on the slow cooker and set to low for 4-5 hours or until the chicken is tender and cooked all the way through.

4. To achieve a thicker sauce, take the chicken out of the pan when it’s done, and pour the sauce into a separate saucepan. Cook the sauce over medium heat to reduce the amount of liquid until you’re happy with the thickness. Then, mix the sauce with the chicken before serving.

15. Slow Cooker Balsamic Chicken

Balsamic chicken cooked in a slow cooker is a simple dish that is quite tasty. It stars boneless chicken breasts and blends very nicely with balsamic vinegar, honey, Dijon mustard, and minced garlic.

Dried thyme, salt, and pepper enhance the dish. Balsamic chicken cooked in a slow cooker is simple but a most tasty dish.

Ingredients

4 boneless, skinless chicken breasts
1 cup balsamic vinegar
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

1. Put the slow cooker chicken breasts in.

2. In a little bowl, mix up a sweet-sour potion of balsamic vinegar, honey, and Dijon mustard; then mince some garlic and add it to the bowl along with dried thyme, salt, and pepper.

3. In the slow cooker, combine the balsamic mixture with the chicken and cover.

4. Put the cover on and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and very tender.

16. BBQ Pineapple Chicken

Crockpot BBQ Pineapple Chicken brings chicken breasts, canned pineapple chunks and juice, BBQ sauce, soy sauce, garlic powder, and onion powder together in the pot to create a dish so juicy, flavorful, and downright effortless that you’re never going to believe you made it.

Ingredients
Chicken breasts (about

1.5 to 2 pounds)
Pineapple chunks (1 can, including juice)
BBQ sauce (1 cup)
Soy sauce (2 tablespoons)
Garlic powder (1 teaspoon)
Onion powder (1 teaspoon)

Instructions

1. Put the crockpot’s chicken breast at the bottom.

2. In a bowl, mix the pineapple chunks with juice, BBQ sauce, soy sauce, and the powdered forms of garlic and onion. Combine them thoroughly.

3. Put the mixture in the crockpot with the chicken, and ensure that the mixture adequately covers and coats the chicken.

4. Put the lid on the slow cooker and set it to low. Leave to cook for 4 to 6 hours or until done. When the chicken is fully cooked, shred it using two forks. Serve the sauce with the shredded chicken.

17. Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a warm and soothing dish with chicken breasts that are cooked to tender perfection, an enchilada sauce that is as rich as chocolate, and a filling that is more than enough to feed a family: black beans, corn, and a Mexican blend of cheeses that ooze over the top. All is layered over corn tortillas.

Ingredients

3 boneless, skinless chicken breasts
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
1 cup shredded Mexican blend cheese
10 small corn tortillas
1 packet taco seasoning

Instructions

1. Position the chicken breasts at the bottom of the crockpot. Dust the chicken with taco seasoning.

2. Add the black beans and corn to the chicken, then pour the enchilada sauce over all the ingredients.

3. Encase and prepare on the subdued setting for 6-7 hours or the rushing setting for 3-4 hours until the fowl is yielding.

4. In the crockpot, use two forks to shred the chicken and mix everything thoroughly. Cut the tortillas into strips, and layer them on top of the mixture. Add the cheese on top of the tortillas. Put the lid on and cook for 30 more minutes, until the cheese is melted. Serve warm.