The 10 Best chicken recipes crockpot and recipes
1. Chicken Tikka Masala
In my view, no other dish is more comforting than Chicken Tikka Masala, I believe it when people say, Tikka Masala is the world’s most popular dish. It is a heavenly combination of spices and flavors.
Chicken Tikka Masala is definitely one of my favorite dishes. It is so easy, and very delicious.
This dish can be easily done at home. The chicken used is amazingly marinated with yogurt and a mixture of spices such as cumin and coriander and garam masala.
The Tomato based sauce is very rich and enriched with the cream, and a pinch of fenugreek make it even more memorable.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (28-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped (optional, for garnish)
- Salt, to taste
- Rice or naan, for serving
Instructions
1. In a large bowl, whisk together the yogurt, lemon juice, cumin, paprika, turmeric, coriander, garam masala, black pepper and cayenne pepper. Add the chicken pieces, cover and marinate for an hour or overnight.
2. Heat the vegetable oil in a skillet on medium heat and add the onion, garlic, and ginger and cook until the onion is soft and golden brown — about 5-7 minutes.
3. Put the onion mixture into the bottom of the crockpot. Add the crushed tomatoes and stir to combine.
4. Place chicken over tomato mixture in slow-cooker; cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until chicken is no longer pink inside and tender.
5. Add the heavy cream, season with salt to taste and continue cooking for another 20-30 minutes to heat through.
6. Serve the Chicken Tikka Masala over rice, or with naan, and garnish with fresh cilantro, if desired.
2. Lemon Garlic Chicken
There is not a recipe of mine that I don’t turn to garlic, lemon and fresh herbs (like rosemary or thyme) to create a wonderful and intense rub. Sometimes, I go for a lemon, garlic and simply olive oil as a combination, a condiment that I love including in my recipes.
Ingredients
- 4 boneless, skinless chicken breasts
- 5 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/4 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, sliced (optional, for garnish)
Instructions
1. Place the chicken breasts in the crockpot.
2. In a bowl, mix the garlic, lemon juice, chicken broth, olive oil, oregano, basil, salt and pepper.
3. Add the mixture to the chicken breasts in your crockpot, spooning it evenly over each.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours or until the chicken is tender and cooked through.
5. Garnish with chopped fresh parsley and optional lemon slices before serving.
6. Serve while hot with your preferred side dishes such as rice, potatoes or vegetables.
3. BBQ Pulled Chicken
I can imagine something with saucy pulled chicken with rich taste. I usually use ingredients like tender chicken, smoky barbecue and nice aroma of paprika, sometimes apple cider vinegar and sugar might be added.
Turned out to be delicious with slow-cooked perfection in mouth.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup BBQ sauce
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
1. Place the chicken breasts /thighs in the bottom of the crockpot.
2. Combine BBQ sauce, chicken broth, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt and pepper in a bowl.
3. Pour the sauce mixture over the chicken breasts, ensuring they are fully covered.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender enough to fall apart with a fork.
5. Once cooked, remove the chicken from the crockpot and shred using two forks.
6. Place the shredded chicken back in the crockpot and stir to coat with the sauce. Let warm another 10-15 minutes on the warm setting before serving.
4. Chicken Enchilada
My rendition of this classic dish incorporates shredded chicken breasts, corn tortillas and plenty of melted cheese. And I can’t forget a generous helping of zesty enchilada sauce – topped off with a sprinkle of fresh cilantro.
I like to throw in some chopped onions and jalapeños, too, for a nice kick. It always turns out to be a great family dinner dish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cups enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 flour tortillas
- 2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped (optional, for garnish)
Instructions
1. Put the chicken breasts into the crockpot with diced onion, enchilada sauce, green chiles, black beans, corn, cumin, chili powder, and garlic powder.
2. Seal and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and can be shredded.
3. Once cooked, transfer the chicken breasts out of the crock pot, shred the chicken with two forks and return the shredded chicken back into the crock pot. Stir to combine.
4. Set oven to 350°F (175°C). Add about ½ cup of the chicken mixture to each flour tortilla, roll and place them seam side down in a greased baking pan.
5.Drizzle any remaining enchilada sauce from the slow cooker over the rolled tortillas and top with the shredded cheese.
6. Bake in a preheated oven for 20-25 minutes, until the cheese is bubbling and golden. Serve sprinkled with fresh coriander, if using.
5. Honey Garlic Chicken
This is a favorite thing to make. The sweet honey and savoury garlic create a harmony that is hard to resist.
I love adding soy sauce because it adds depth. I also love fresh ginger because it adds a rich, warm spice.
Ingredients
- 8 chicken drumsticks
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
1. Place the chicken drumsticks in the bottom of your crockpot.
2. In a medium bowl, whisk honey, soy sauce, ketchup, olive oil, garlic and red pepper flakes together.
3. Pour the mixture over the chicken breasts and season with salt and pepper.
4. Cook for 6-7 hours on low or 3-4 hours on high, until the chicken is cooked through and tender.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Mix the cornstarch and cold water together, then mix it into the sauce in the crock pot. Cook on high for another 10-15 minutes, or until the sauce has thickened. Toss the shredded chicken back into the pot and stir to combine. Sprinkle with sliced green onions and sesame seeds, and serve.
6. Chicken Chili
In my opinion, the best dish to make is hearty, filling, delicious chicken chili. I like using chicken for my delicate chicken breasts and spicy jalapeños, as well as a delicious medley of beans and of course, the tomato base to tie everything together.
The many flavors of my recipe are enhanced with the addition of cumin and a dash of fresh cilantro. To finish off my meal, I squeeze fresh lime juice to provide the final burst of flavor.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime (optional)
Instructions
1. Place the boneless, skinless chicken breasts at the bottom of the crockpot.
2. Put black beans, corn, diced tomatoes with green chilies, and chicken broth in the crockpot.
3. Add chopped onion, minced garlic, cumin, chili powder, paprika, salt, and black pepper.
4. Stir all ingredients lightly to ensure the spices are mixed well.
5. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
6. Allow to sit for about 30 minutes prior to serving. Remove the breasts, shred them with two forks, and return to the crockpot. If desired, stir in the cilantro and lime juice. Serve hot.
7. Chicken Alfredo
When I make Chicken Alfredo, I always start with a few items. Creamy Parmesan cheese.
Tender grilled chicken. Rich heavy cream.
I love to add freshly minced garlic and some nutmeg too. My favorite ingredients to toss into the sauce and make a comforting dish I can’t get enough of.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 16 ounces fettuccine pasta
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 4 cups chicken broth
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley (optional)
Instructions
1. Place a skillet over medium-high heat on the stove and pour in the olive oil. Season the chicken breasts with the Italian seasoning, the garlic powder, some salt, and pepper. Sear until both sides are browned in the skillet and then transfer to the crockpot.
2. Put chicken in crockpot, pour chicken broth over the chicken, then sprinkle the chopped garlic into the crockpot. Cover, cook on low, 4-5 hours. Or until chicken is tender and cooked through.
3. Thirty minutes prior to serving, cook the fettuccine according to package instructions to al dente firmness. Drain and set aside.
4. Take the cooked chicken out of the crockpot and shred it; use two forks to get the job done. Return it to the crockpot and mix in the heavy cream, Parmesan cheese and butter until it is smooth and creamy.
5. Place the cooked fettuccine pasta in the crock pot and stir to combine. Cook on low for 15-20 minutes to allow the flavours to meld.
6. Serve the Chicken Alfredo hot, garnished with chopped fresh parsley if desired.
8. Teriyaki Chicken
Whenever I make one of my typical dishes, I usually begin by seasoning it with some savoury and sweet flavors.
“And sweet.” “Soy sauce and ginger. Honey or brown sugar and garlic! Yum
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds (optional, for garnish)
- Sliced green onions (optional, for garnish)
Instructions
1. Place the chicken in the bottom of a crockpot.
2. In a medium bowl, stir together the teriyaki sauce, soy sauce, honey, minced garlic, grated ginger, and chicken broth. Then pour over the chicken in your crockpot.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked through and falling off the bone.
4. When the chicken is done, remove it from the crockpot and let it sit for now.
5. Stir the cornstarch and water together in a small bowl until a slurry is formed. Stir the slurry into the liquid in the crock and cook, covered, on high for 10-15 minutes, or until the sauce has thickened up nicely.
6. Put the chicken back into the crockpot, and cover with the sauce. Sprinkle with sesame seeds and a couple of chopped green onions, if desired, and serve hot.
9. White Chicken Chili
My savory chili is the perfect comfort food. You get the deliciousness of tender chicken breasts, hearty white beans and rich chicken broth.
The green chilies makes it a little hot and a dollop of sour cream gives it a creamy finish i love.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 ounces each) of white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional, for garnish)
- Tortilla chips (optional, for serving)
Instructions
1.Arrange the chicken breasts in the bottom of a slow cooker. Add the white beans, diced green chilies, chicken broth, chopped onion, minced garlic, ground cumin, dried oregano, chili powder, cayenne, if using, and salt and pepper.
2. Mix the ingredients together. Cover the slow cooker and cook for 6-8 hours on low or 3-4 hours on high, until the chicken is cooked through and tender.
3. When the chicken is done, take it out of the slow cooker and shred it with two forks/ or cut it to cubes.
4. Place the shredded or cubed chicken back into the slow cooker. Stir in the sour cream and heavy cream to combine well. Cook for 15 to 20 minutes on low just to reheat the chili.
5. To serve, stir in the lime juice. Taste and adjust seasonings.
6. Ladle into the white chicken chili bowls. Garnish with fresh cilantro and shredded cheese, if desired, and tortilla chips on the side.
10. Chicken Tortilla Soup
This is the most comforting chicken soup I have ever tasted, hands down. The spicy chicken should be tender, so I find sourcing juicy tomatoes, plenty of fragrant garlic, and fresh cilantro essential.
Some crunchy tortilla strips are my final flavor addition.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Juice of 1 lime
- Handful of fresh cilantro, chopped
- Corn tortillas or tortilla chips, for serving
- Optional toppings: shredded cheese, avocado slices, sour cream, jalapeños
Instructions
1. Place chicken breasts at the bottom of the crockpot.
2. Pour on toppings of black beans, corn, diced tomatoes, diced onion and minced garlic.
3. Add the chicken broth, along with the chili powder, cumin, paprika, salt, and pepper, and stir.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Remove cooked chicken breast and shred using two forks; return to crockpot and stir to mix.
6. Mix in lime juice and fresh cilantro just before serving along with tortilla chips or strips. Top as desired.