20 Delicious Crock Pot Chicken Recipes for Busy Weeknights

Evenings get hectic, but dinner doesn’t have to be. Imagine coming home to tender, flavorful chicken dishes that practically cooked themselves while you were busy. We’ve gathered 20 delicious crock pot chicken recipes perfect for those nonstop weeknights—from comforting classics to fresh, easy meals. Get ready to simplify your evenings and delight your family with minimal effort. Let’s dive into these mouthwatering options!

Creamy Garlic Parmesan Crock Pot Chicken

Sometimes the best dinners are the ones that practically cook themselves while you tackle the mountain of laundry or help with homework. I first tried this creamy garlic parmesan chicken when my neighbor brought it over after I had my second baby, and it’s been a lifesaver on busy weeknights ever since.

Ingredients

– 2 lbs boneless, skinless chicken breasts (thawed for even cooking)
– 1 cup heavy cream (for richness, half-and-half works for a lighter option)
– 1 cup grated parmesan cheese (freshly grated melts best)
– 4 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
– 1 tsp Italian seasoning (or a mix of dried oregano and basil)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 2 tbsp unsalted butter (cut into small pieces for easy melting)
– 1/4 cup chicken broth (low-sodium to control saltiness)
– 2 tbsp chopped fresh parsley (for garnish, optional but adds freshness)

Instructions

1. Place 2 lbs of boneless, skinless chicken breasts in the bottom of a 6-quart crock pot, arranging them in a single layer.
2. Pour 1/4 cup of chicken broth evenly over the chicken to keep it moist during cooking.
3. In a medium bowl, whisk together 1 cup of heavy cream, 1 cup of grated parmesan cheese, 4 cloves of minced garlic, 1 tsp of Italian seasoning, 1/2 tsp of salt, and 1/4 tsp of black pepper until fully combined.
4. Tip: For extra flavor, let the cream mixture sit for 5 minutes before adding to allow the garlic to infuse.
5. Pour the creamy mixture over the chicken in the crock pot, making sure it coats the chicken evenly.
6. Dot the top with 2 tbsp of unsalted butter pieces to add richness as it melts into the sauce.
7. Cover the crock pot with the lid and cook on Low heat for 6 hours or on High heat for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
8. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and prevent heat loss.
9. Once cooked, use two forks to shred the chicken directly in the crock pot, stirring it into the sauce to coat thoroughly.
10. Tip: If the sauce is too thin, let it sit uncovered on High for 15–20 minutes to thicken slightly.
11. Garnish with 2 tbsp of chopped fresh parsley before serving for a pop of color and freshness. Perfectly tender chicken swimming in a velvety, garlicky sauce just begs to be spooned over fluffy mashed potatoes or twirled with fettuccine. My kids love it stuffed into warm tortillas for a quick wrap, and the leftovers taste even better the next day.

Honey Garlic Crock Pot Chicken Thighs

Usually, I’m all about quick weeknight dinners, but this honey garlic crock pot chicken has become my go-to for those days when I want something hands-off yet incredibly flavorful. It reminds me of the cozy meals my mom used to make, filling the whole house with the most amazing aroma while we went about our afternoon.

Ingredients

• 2 lbs boneless, skinless chicken thighs (they stay juicier than breasts)
• 1/2 cup honey (local if you can find it)
• 1/3 cup soy sauce (low-sodium works great)
• 1/4 cup ketchup (adds nice tang)
• 2 tbsp olive oil (or any neutral oil)
• 6 garlic cloves, minced (fresh makes all the difference)
• 1 tsp dried basil
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Place chicken thighs in a single layer at the bottom of your 6-quart slow cooker.
2. In a medium bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, dried basil, and black pepper until fully combined.
3. Pour the sauce mixture evenly over the chicken thighs, making sure each piece gets coated.
4. Cover the slow cooker and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken reaches 165°F internal temperature.
5. Carefully remove chicken thighs from the slow cooker using tongs and transfer to a serving platter.
6. In a small bowl, create a slurry by whisking cornstarch with cold water until smooth with no lumps.
7. Pour the slurry into the remaining sauce in the slow cooker and whisk to combine thoroughly.
8. Cover and cook the sauce on HIGH for 15-20 minutes until thickened to a glaze consistency that coats the back of a spoon.
9. Pour the thickened honey garlic sauce over the arranged chicken thighs on the platter.
10. Sprinkle with freshly chopped parsley for color and freshness.

Really, the magic happens in that final glaze – it creates the most beautiful sticky, caramelized coating that clings to every bite of the tender chicken. I love serving this over fluffy jasmine rice to soak up all that incredible sauce, and it pairs wonderfully with some quick-steamed broccoli for a complete meal that always earns compliments.

Slow Cooker BBQ Chicken Sandwiches

Recently, I found myself craving that classic BBQ sandwich flavor but didn’t want to spend hours tending to the grill. Zesty, tender chicken that practically falls apart when you look at it—that’s what makes these slow cooker BBQ chicken sandwiches my go-to for busy weeknights or casual gatherings with friends. I love how the slow cooker does all the heavy lifting while I go about my day, filling the house with that irresistible smoky-sweet aroma.

Ingredients

– 2 lbs boneless, skinless chicken breasts (thawed if frozen for even cooking)
– 1 cup BBQ sauce (your favorite brand, or homemade)
– 1/4 cup chicken broth (low-sodium recommended to control saltiness)
– 2 tbsp apple cider vinegar (adds tanginess to balance the sweetness)
– 1 tbsp Worcestershire sauce (for depth of flavor)
– 1 tsp garlic powder (or 2 fresh minced cloves if preferred)
– 1/2 tsp smoked paprika (enhances the smoky BBQ vibe)
– 4-6 hamburger bons (brioche or whole wheat both work well)
– Optional: coleslaw for topping (adds crunch and freshness)

Instructions

1. Place the 2 lbs of chicken breasts in the slow cooker insert in a single layer.
2. In a medium bowl, whisk together 1 cup BBQ sauce, 1/4 cup chicken broth, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp smoked paprika until fully combined.
3. Pour the sauce mixture evenly over the chicken in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker with its lid and cook on LOW heat for 6 hours or on HIGH heat for 3–4 hours—the chicken should shred easily with two forks when done. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
5. Carefully remove the chicken from the slow cooker using tongs and transfer it to a large bowl, leaving the sauce behind.
6. Use two forks to shred the chicken completely, pulling apart along the grain for tender strands.
7. If the sauce in the slow cooker appears thin, transfer it to a saucepan and simmer over medium heat for 5–7 minutes until slightly thickened. Tip: For a richer sauce, stir in 1 tbsp of butter during simmering.
8. Return the shredded chicken to the slow cooker and stir it into the thickened sauce until well coated.
9. Toast the hamburger buns lightly in a toaster or skillet for about 2 minutes until golden—this prevents sogginess. Tip: Brush buns with melted butter before toasting for extra flavor.
10. Spoon the saucy chicken onto the bottom halves of the toasted buns, top with coleslaw if using, and cover with the bun tops. Zesty and fall-apart tender, the chicken melts in your mouth with a perfect balance of smoky and sweet flavors. I love piling it high on butter-toasted buns with a heap of crunchy coleslaw for contrast, or even serving it over baked potatoes for a fun twist.

Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings is one of those comforting dishes that always reminds me of rainy Sundays growing up—my mom would have it simmering all afternoon, filling the house with the most incredible aroma. I’ve tweaked her recipe over the years to make it even easier, and now it’s my go-to for busy weeknights when I want something hearty without a lot of fuss.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
– 4 cups chicken broth (low-sodium if preferred)
– 1 cup chopped carrots (about 2 medium, peeled)
– 1 cup chopped celery (about 2 stalks)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
– 1 tsp dried thyme (fresh works too, use 1 tbsp)
– 1/2 tsp black pepper (adjust to taste)
– 1/2 cup heavy cream (or half-and-half for lighter texture)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk (whole milk gives fluffier dumplings)
– 2 tbsp unsalted butter, melted (or vegetable oil as substitute)

Instructions

1. Place chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, and black pepper into a 6-quart slow cooker.
2. Cover and cook on HIGH for 3 hours or LOW for 6 hours, until chicken shreds easily with a fork.
3. Remove chicken to a cutting board and shred using two forks (tip: let it cool slightly to avoid burning your hands).
4. Return shredded chicken to the slow cooker and stir in heavy cream.
5. In a medium bowl, whisk together flour, baking powder, and salt for the dumplings.
6. Add milk and melted butter to the flour mixture, stirring just until combined (tip: don’t overmix—lumps are okay for tender dumplings).
7. Drop tablespoon-sized scoops of dumpling dough directly into the simmering liquid in the slow cooker.
8. Cover and cook on HIGH for 45-60 minutes, until dumplings are cooked through and no longer doughy in the center (tip: insert a toothpick into a dumpling—it should come out clean).
9. Ladle into bowls and serve immediately. Unbelievably tender chicken and fluffy dumplings soak up that creamy, herb-infused broth—it’s pure comfort in a bowl. I love serving this with a simple green salad to balance the richness, and leftovers reheat beautifully for lunch the next day.

Teriyaki Crock Pot Chicken with Pineapple

Nothing beats coming home to a meal that’s been slowly cooking all day, filling the house with the most incredible sweet and savory aroma. This teriyaki crock pot chicken with pineapple has become my go-to busy day dinner—it’s the kind of effortless recipe that makes you feel like a kitchen hero without any of the stress. I love how the pineapple caramelizes as it cooks, creating this gorgeous glaze that clings to every piece of tender chicken.

Ingredients

• 2 lbs boneless, skinless chicken thighs (breasts work too but may dry out slightly)
• 1 cup pineapple chunks, canned in juice (fresh works but may be less sweet)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey (adjust for sweetness preference)
• 2 tbsp rice vinegar
• 3 garlic cloves, minced (about 1 tbsp)
• 1 tbsp fresh ginger, grated (powdered ginger in a pinch)
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Place chicken thighs in the bottom of a 6-quart slow cooker in a single layer.
2. In a medium bowl, whisk together pineapple chunks (with 1/4 cup of the juice from the can), soy sauce, honey, rice vinegar, minced garlic, and grated ginger until fully combined.
3. Pour the sauce mixture evenly over the chicken in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally and shreds easily with a fork.
5. Tip: Resist lifting the lid during cooking—each peek adds 15-20 minutes to your cook time!
6. Using tongs, transfer chicken to a cutting board and shred with two forks.
7. In a small bowl, make a slurry by whisking cornstarch with cold water until no lumps remain.
8. Tip: Always use cold liquid for cornstarch slurries to prevent clumping in your sauce.
9. Stir the cornstarch slurry into the sauce remaining in the slow cooker.
10. Cover and cook on HIGH for 15-20 minutes until sauce thickens noticeably and becomes glossy.
11. Return shredded chicken to the slow cooker and stir to coat thoroughly with the thickened sauce.
12. Tip: For extra caramelization, transfer everything to a baking sheet and broil for 2-3 minutes before serving.
13. Garnish with sliced green onions and sesame seeds just before serving.

Comforting doesn’t even begin to describe how this chicken melts in your mouth while the sticky-sweet glaze clings to every grain of rice. The pineapple chunks become almost candied during the slow cooking process, creating little bursts of tropical sweetness that cut through the rich teriyaki flavor perfectly. I love serving this over jasmine rice with a side of quick-pickled cucumbers for that refreshing crunch that balances the dish so beautifully.

Buffalo Chicken Dip in the Crock Pot

Now, I don’t know about you, but when football season rolls around, my slow cooker becomes my best kitchen companion—and this Buffalo Chicken Dip is the MVP of every game day gathering I’ve ever hosted.

Ingredients

– 2 cups shredded cooked chicken (rotisserie works great for convenience)
– 8 oz cream cheese, softened (this helps it melt smoothly)
– 1/2 cup Buffalo sauce (Frank’s RedHot is my go-to, but use your favorite brand)
– 1/2 cup ranch dressing (blue cheese dressing works too if you prefer)
– 1 cup shredded cheddar cheese (I like sharp cheddar for extra flavor)
– 1/4 cup crumbled blue cheese (optional, but adds authentic Buffalo wing flavor)

Instructions

1. Place the softened cream cheese in your 4-quart crock pot and spread it evenly across the bottom.
2. Add the shredded chicken directly on top of the cream cheese layer.
3. Pour the Buffalo sauce evenly over the chicken, making sure to coat all pieces.
4. Spoon the ranch dressing over the Buffalo sauce layer.
5. Sprinkle the shredded cheddar cheese evenly across the entire surface.
6. If using blue cheese, scatter the crumbles over the cheddar layer.
7. Cover the crock pot with its lid and cook on LOW heat for 2 hours.
8. After 2 hours, remove the lid and stir the dip thoroughly until all ingredients are completely combined.
9. Replace the lid and continue cooking on LOW for another 30 minutes until bubbly around the edges.
10. Turn the crock pot to WARM setting and serve directly from the pot.

Ultimate game day dip doesn’t get better than this—the creamy, tangy heat from the Buffalo sauce melds perfectly with the rich cheeses, creating that pull-apart texture we all love. I often serve it with celery sticks for crunch and tortilla chips for scooping, but it’s also incredible spooned over baked potatoes for a quick weeknight dinner.

Slow Cooker Lemon Herb Chicken

Zesty, tangy, and effortlessly tender—this Slow Cooker Lemon Herb Chicken has become my go-to weeknight lifesaver. I first stumbled upon this recipe during a chaotic Tuesday when my toddler decided naptime was optional, and I needed something hands-off yet impressive for dinner. Now, it’s in my regular rotation, especially when I want that “slow-cooked all day” flavor without hovering over the stove.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs total; thighs work too for richer flavor)
• 1/4 cup olive oil (or any neutral oil like avocado oil)
• 1/4 cup fresh lemon juice (about 2 lemons; bottled works in a pinch)
• 3 cloves garlic, minced (use more if you love garlic!)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken broth (low-sodium to control saltiness)
• 1 lemon, sliced into thin rounds (for garnish and extra citrus flavor)

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure even browning and better sauce adhesion.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper until fully combined.
3. Pour the chicken broth into the bottom of a 6-quart slow cooker to create a moist cooking environment and prevent sticking.
4. Arrange the chicken breasts in a single layer in the slow cooker, ensuring they do not overlap for even cooking.
5. Pour the lemon-herb mixture evenly over the chicken, coating each piece thoroughly.
6. Place the lemon slices on top of the chicken to infuse citrus flavor throughout the cooking process.
7. Cover the slow cooker with its lid and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
8. Carefully remove the chicken from the slow cooker using tongs and transfer it to a serving platter.
9. For a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl, then stir this slurry into the slow cooker juices and cook on HIGH for 10–15 minutes until slightly thickened.
10. Pour the sauce over the chicken just before serving.

Succulent and infused with bright lemon and earthy herbs, this chicken practically falls apart with a fork. I love shredding it over quinoa or stuffing it into warm tortillas with avocado for a fresh twist—it’s versatile enough to make leftovers exciting.

Crock Pot Chicken Tacos with Avocado Lime Sauce

Dinner prep used to be my daily stress point until I discovered this magical slow cooker recipe that practically cooks itself while I’m at work. During my busy weekdays, I love coming home to the incredible aroma of seasoned chicken filling my kitchen – it’s become my ultimate comfort food hack that never fails to impress even my pickiest eaters.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed completely for even cooking)
• 1 packet taco seasoning (or 3 tbsp homemade blend)
• 1 cup chicken broth (low sodium recommended)
• 1 medium white onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh preferred over jarred)
• 2 ripe avocados (yield should be about 1 cup mashed)
• 1/4 cup fresh lime juice (about 2-3 limes)
• 1/4 cup plain Greek yogurt (for creamier sauce)
• 1/4 cup chopped fresh cilantro (stems removed)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground cumin (toasted brings out more flavor)
• 8 small corn tortillas (warmed before serving)

Instructions

1. Place chicken breasts in a 6-quart slow cooker, arranging them in a single layer.
2. Sprinkle taco seasoning evenly over all surfaces of the chicken.
3. Scatter diced onion and minced garlic around the chicken pieces.
4. Pour chicken broth slowly down the side of the slow cooker to avoid washing off seasoning.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
6. While chicken cooks, halve avocados and remove pits using a knife twist method.
7. Scoop avocado flesh into a medium bowl and mash with a fork until smooth with some texture.
8. Whisk in lime juice immediately to prevent avocado browning.
9. Stir in Greek yogurt until fully incorporated and creamy.
10. Fold in chopped cilantro, salt, and cumin until evenly distributed.
11. Transfer sauce to an airtight container and refrigerate until serving.
12. When chicken is cooked, use two forks to shred meat directly in the slow cooker.
13. Mix shredded chicken with cooking liquid until moist but not soupy.
14. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
15. Assemble tacos by placing 1/4 cup chicken mixture in each warmed tortilla.
16. Top each taco generously with avocado lime sauce.

Nothing beats the tender, juicy texture of slow-cooked chicken paired with that bright, creamy avocado sauce. The cool lime tang cuts through the rich spices beautifully, making these tacos perfect for loading up with extra toppings like pickled red onions or cotija cheese for those who love extra crunch and saltiness.

Healthy Crock Pot Chicken and Vegetable Stew

Unbelievably, this stew has become my go-to comfort food on busy weeknights when I’m juggling work deadlines and family activities. I first threw it together during a hectic Tuesday when my slow cooker became my kitchen hero, and now it’s in regular rotation—especially during these chilly autumn months when we all crave something warm and nourishing.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
– 2 cups chopped carrots (about 3 medium carrots, cut into ½-inch coins)
– 2 cups chopped celery (4 stalks, cut into ½-inch pieces)
– 1 large yellow onion, diced (about 2 cups)
– 3 cloves garlic, minced (or 1 tsp garlic powder if fresh isn’t available)
– 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp dried thyme (fresh thyme sprigs add lovely aroma)
– ½ tsp black pepper (adjust to your preference)
– 1 tsp salt (I use sea salt, but any works)
– 2 bay leaves (remove before serving—they’re not edible!)
– 2 tbsp cornstarch mixed with ¼ cup cold water (for thickening at the end)

Instructions

1. Place chicken thighs evenly across the bottom of your 6-quart slow cooker.
2. Add chopped carrots, celery, diced onion, and minced garlic directly over the chicken.
3. Pour chicken broth over all ingredients until everything is submerged.
4. Drizzle olive oil evenly across the surface.
5. Sprinkle dried thyme, black pepper, and salt over the mixture.
6. Add bay leaves to the center of the pot.
7. Cover with lid and cook on LOW heat for 6 hours or HIGH heat for 3 hours until chicken shreds easily with a fork.
8. Remove bay leaves using tongs and discard them.
9. Transfer chicken to a cutting board and shred completely using two forks, which should take about 2 minutes.
10. Return shredded chicken to the slow cooker.
11. In a small bowl, whisk cornstarch with ¼ cup cold water until no lumps remain.
12. Stir cornstarch mixture into the stew and cook uncovered on HIGH for 20 minutes until broth thickens to coat the back of a spoon.

Every time I make this, I’m amazed by how the chicken becomes fork-tender while the vegetables maintain just enough bite. The thyme-infused broth wraps everything in cozy warmth that’s perfect ladled over mashed potatoes or with crusty bread for dipping—my kids love scooping up every last bit with garlic toast on the side.

Slow Cooker Chicken Alfredo Pasta

When my family’s schedule gets chaotic during the week, this slow cooker chicken Alfredo pasta becomes my go-to lifesaver. I love how the creamy sauce develops such rich flavor while I’m busy with other tasks, and it always reminds me of the comforting dinners my mom used to make on busy school nights.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed completely for even cooking)
• 1 lb fettuccine pasta (or your favorite pasta shape)
• 4 cups heavy cream (for extra richness, or half-and-half for lighter version)
• 2 cups freshly grated Parmesan cheese (the block kind melts better than pre-shredded)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 tsp salt (adjust based on your Parmesan’s saltiness)
• 1/2 tsp black pepper (freshly cracked adds more flavor)
• 1/2 tsp garlic powder (enhances the garlic flavor throughout)
• 1/4 tsp nutmeg (just a pinch brightens the cream sauce)
• 2 tbsp unsalted butter (for finishing the sauce)
• 2 tbsp fresh parsley, chopped (for garnish, adds fresh contrast)

Instructions

1. Place chicken breasts in the bottom of your 6-quart slow cooker in a single layer.
2. Pour heavy cream over the chicken, making sure it’s mostly covered.
3. Sprinkle minced garlic, salt, black pepper, garlic powder, and nutmeg evenly over the cream and chicken.
4. Cover and cook on LOW for 5-6 hours or until chicken reaches 165°F internally and shreds easily with forks.
5. Remove chicken from slow cooker and shred completely using two forks, then return to the sauce.
6. Stir in grated Parmesan cheese until fully melted and incorporated into the sauce.
7. Cook fettuccine according to package directions in salted boiling water until al dente, about 8-10 minutes.
8. Drain pasta thoroughly and add to the slow cooker with the Alfredo sauce and chicken.
9. Stir in butter until melted and everything is well combined.
10. Let the pasta sit in the warm slow cooker for 5 minutes to absorb some sauce before serving.
11. Garnish with fresh parsley and serve immediately.

Perfectly creamy with tender shredded chicken that melts in your mouth, this Alfredo has a luxurious texture that clings beautifully to every strand of pasta. The subtle nutmeg adds a warm depth that makes this version stand out from restaurant versions, and I love serving it with garlic bread for dipping into that extra sauce.

Crock Pot Chicken Tortilla Soup

Oh my goodness, this Crock Pot Chicken Tortilla Soup has become my absolute go-to for busy weeknights—it’s the kind of recipe I throw together in the morning while half-asleep, and by dinnertime, my whole house smells like a cozy Mexican restaurant. I love how forgiving it is, whether I’m using up leftover chicken or just craving something hearty without the fuss.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (thawed for even cooking, or use thighs for richer flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (or 1.5 tsp pre-minced from a jar)
– 1 (15 oz) can black beans, drained and rinsed (to reduce sodium)
– 1 (15 oz) can corn kernels, drained (or frozen corn works too)
– 1 (10 oz) can diced tomatoes with green chilies, undrained (like Rotel for a mild kick)
– 4 cups chicken broth (low-sodium if preferred)
– 1 tsp ground cumin
– 1 tsp chili powder (adjust to taste for more heat)
– 1/2 tsp smoked paprika (adds depth, optional but recommended)
– 1 tbsp olive oil (or any neutral oil like avocado)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Toppings: tortilla strips, shredded cheese, lime wedges, cilantro, avocado (customize as desired)

Instructions

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat (about 350°F) until shimmering.
2. Season 1.5 pounds of chicken breasts evenly with salt and pepper on both sides.
3. Sear the chicken in the skillet for 3–4 minutes per side until golden brown but not fully cooked—this locks in juices for tender results.
4. Transfer the seared chicken to a 6-quart slow cooker.
5. Add 1 diced yellow onion, 3 minced garlic cloves, 1 drained can of black beans, 1 drained can of corn, and 1 undrained can of diced tomatoes with green chilies to the slow cooker.
6. Pour in 4 cups of chicken broth, ensuring it covers the ingredients.
7. Sprinkle 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika over the mixture.
8. Stir all ingredients gently to combine, avoiding breaking the chicken apart.
9. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken shreds easily with a fork.
10. Remove the chicken breasts and shred them using two forks on a cutting board.
11. Return the shredded chicken to the slow cooker and stir to incorporate.
12. Let the soup sit for 10 minutes off heat to allow flavors to meld—this step thickens it slightly.
13. Taste and adjust seasoning with more salt or chili powder if needed.
14. Ladle the soup into bowls and top with tortilla strips, shredded cheese, a squeeze of lime, cilantro, or avocado slices.
Very soul-warming, this soup boasts a brothy base with tender chicken and pops of sweetness from corn, while the smoky paprika and cumin give it a cozy depth. I love serving it with extra lime wedges for a bright finish or scooping it up with crispy tortilla chips for added crunch.

Spicy Crock Pot Chicken Curry

Getting dinner on the table during busy weeknights used to stress me out until I discovered this set-it-and-forget-it curry. I first made this when my neighbor dropped off a bag of chicken thighs, and now it’s become my go-to comfort meal that fills the house with the most incredible aromas while I tackle other tasks.

Ingredients

– 2 lbs boneless, skinless chicken thighs (breasts work too but may dry out slightly)
– 1 large yellow onion, diced (about 1½ cups)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder (mild or hot depending on preference)
– 1 tsp ground cumin
– ½ tsp cayenne pepper (adjust for desired heat level)
– 1 (14 oz) can coconut milk (full-fat for creamier texture)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chicken broth (low-sodium recommended)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp salt
– ½ cup plain Greek yogurt (stir in at end to prevent curdling)
– Fresh cilantro for garnish (parsley works if you dislike cilantro)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat chicken thighs completely dry with paper towels to ensure proper browning.
3. Sear chicken in hot oil for 3-4 minutes per side until golden brown but not cooked through.
4. Transfer seared chicken to your crock pot using tongs.
5. Add diced onion to the same skillet and cook for 4-5 minutes until softened and translucent.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle curry powder, cumin, and cayenne pepper over the onion mixture, toasting spices for 30 seconds to deepen flavors.
8. Pour in coconut milk, scraping the bottom of the skillet to incorporate all browned bits.
9. Add diced tomatoes with their juices and chicken broth to the skillet mixture.
10. Bring the liquid to a simmer, then carefully pour everything over the chicken in the crock pot.
11. Stir in salt until evenly distributed throughout the sauce.
12. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
13. Turn off crock pot and let sit uncovered for 10 minutes to slightly thicken the sauce.
14. Stir in Greek yogurt until fully incorporated and sauce becomes creamy.
15. Garnish with fresh cilantro leaves just before serving.

My favorite thing about this curry is how the chicken becomes fall-apart tender while soaking up all those warm spices. The creamy yogurt adds a cooling contrast to the gentle heat, making it perfect spooned over fluffy rice or with naan for dipping—my kids love using the bread to scoop up every last bit of sauce.

Slow Cooker Chicken and Wild Rice Casserole

During those busy weeknights when even thinking about dinner feels exhausting, my slow cooker becomes my kitchen superhero. This comforting chicken and wild rice casserole has saved me more times than I can count, especially when I’m juggling work deadlines and family activities. There’s something magical about coming home to a house filled with the aroma of dinner that cooked itself while I was away.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup wild rice blend (not instant – the real stuff holds up better)
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about ¾ cup)
• 2 celery stalks, diced (about ½ cup)
• 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 4 cups chicken broth (low sodium preferred so you control the salt)
• 1 cup heavy cream (half-and-half works for lighter version)
• 1 tsp dried thyme (fresh is great if you have it)
• ½ tsp black pepper (freshly ground adds more flavor)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1 cup frozen peas (add at the end to keep them bright green)

Instructions

1. Place chicken thighs in the bottom of your 6-quart slow cooker in a single layer.
2. Add wild rice blend evenly over the chicken, making sure it’s submerged in liquid later.
3. Scatter diced onion, carrots, and celery around the slow cooker.
4. Sprinkle minced garlic, dried thyme, salt, and black pepper over everything.
5. Pour chicken broth over all ingredients, ensuring the rice is completely covered. Tip: If rice isn’t fully submerged, add a bit more broth or water to prevent dry spots.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
7. Remove chicken with tongs and shred using two forks on a cutting board. Tip: Let chicken rest 5 minutes before shredding – it’s safer to handle and stays juicier.
8. Return shredded chicken to the slow cooker and stir in heavy cream and frozen peas.
9. Cover and cook for additional 20 minutes on HIGH until peas are tender and sauce has thickened slightly. Tip: Don’t skip this final cooking time – it allows the cream to incorporate properly without curdling.
10. Turn off slow cooker and let stand 5 minutes before serving to allow flavors to meld.

Perfectly creamy with that satisfying chew from wild rice, this casserole feels like a warm hug in bowl form. The chicken stays incredibly tender while the vegetables add just the right amount of sweetness against the savory broth. I love serving it with a simple green salad or crusty bread for dipping into that luxurious sauce.

Crock Pot Chicken Enchilada Casserole

Busy weeknights call for meals that practically cook themselves, and this Crock Pot Chicken Enchilada Casserole has become my family’s favorite solution. I first threw this together during soccer season when I needed something hearty that could be ready whenever we stumbled home hungry, and now it’s in our regular rotation because everyone goes back for seconds.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (thawed works best for even cooking)
– 1 (10 oz) can red enchilada sauce (mild, medium, or hot depending on your preference)
– 1 (15 oz) can black beans, drained and rinsed (rinsing removes excess sodium)
– 1 cup frozen corn kernels (no need to thaw)
– 1 (4 oz) can diced green chiles (mild for kids, hot for more kick)
– 8 corn tortillas, cut into 1-inch strips (stack and cut with kitchen scissors for ease)
– 2 cups shredded Mexican blend cheese (pre-shredded saves time)
– 1/2 cup chopped fresh cilantro (stems removed for better texture)
– 1/2 cup diced red onion (soak in cold water for 10 minutes to reduce sharpness if desired)

Instructions

1. Spray the inside of your 6-quart slow cooker with cooking spray to prevent sticking.
2. Place chicken breasts in a single layer at the bottom of the slow cooker.
3. Pour the entire can of enchilada sauce evenly over the chicken.
4. Sprinkle drained black beans and frozen corn over the chicken and sauce.
5. Scatter diced green chiles evenly across the mixture.
6. Arrange half of the corn tortilla strips over the ingredients.
7. Sprinkle 1 cup of shredded cheese over the tortilla layer.
8. Repeat layers with remaining tortilla strips and remaining 1 cup of cheese.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
10. Carefully remove chicken breasts to a cutting board and shred using two forks.
11. Return shredded chicken to the slow cooker and stir gently to combine.
12. Let stand uncovered for 10 minutes to thicken slightly before serving.
13. Top individual servings with fresh cilantro and diced red onion.

Getting this casserole to the table feels like a small victory every time. The tortillas soften into a comforting, lasagna-like texture while the chicken stays incredibly moist, and the melted cheese binds everything together in the most satisfying way. We love serving it with extra cilantro, a dollop of cool sour cream, and crispy tortilla chips for scooping up every last bit.

Maple Dijon Crock Pot Chicken Drumsticks

This cozy maple Dijon chicken has become my go-to weeknight dinner—it’s the kind of effortless meal that fills the house with the most incredible aroma while I tackle the after-school chaos. Trust me, if my picky eaters cheer for seconds, you know it’s a winner.

Ingredients

• 2 lbs chicken drumsticks
• 1/2 cup pure maple syrup (the real stuff makes all the difference!)
• 1/4 cup Dijon mustard
• 2 tbsp soy sauce (or tamari for gluten-free)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp cornstarch
• 2 tbsp water
• Fresh parsley for garnish (optional but pretty)

Instructions

1. Pat chicken drumsticks completely dry with paper towels—this helps the sauce cling better.
2. In a medium bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, smoked paprika, and black pepper until smooth.
3. Pour olive oil into the bottom of your crock pot and swirl to coat.
4. Arrange chicken drumsticks in a single layer in the crock pot.
5. Pour the maple Dijon sauce evenly over the chicken, making sure each piece gets coated.
6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours—the chicken should be fall-off-the-bone tender.
7. Carefully transfer cooked chicken to a serving platter using tongs.
8. Pour the remaining sauce from the crock pot into a small saucepan.
9. In a separate small bowl, whisk cornstarch and water together until no lumps remain.
10. Bring the sauce to a simmer over medium heat on the stove.
11. Whisk in the cornstarch mixture and continue cooking for 2-3 minutes until thickened to a glaze consistency.
12. Brush the thickened glaze over the chicken drumsticks.
13. Sprinkle with fresh parsley if using.

Perfectly sticky and savory-sweet, these drumsticks develop an incredible caramelized exterior while staying juicy inside. I love serving them over fluffy rice to soak up every drop of that glossy sauce, though they’re equally fantastic with roasted veggies for a lighter option.

Slow Cooker Chicken Pot Pie Filling

As the crisp autumn air settles in, I find myself craving the ultimate comfort food that requires minimal effort—enter this glorious slow cooker chicken pot pie filling. After years of testing recipes, I’ve perfected this hands-off version that fills my kitchen with the most incredible aromas while I tackle other tasks.

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
• 1 cup diced yellow onion (about 1 medium onion)
• 1 cup diced carrots (¼-inch pieces)
• 1 cup diced celery (¼-inch pieces)
• 1 cup frozen peas (thawed)
• 2 cups chicken broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for lighter option)
• ¼ cup all-purpose flour (for thickening)
• 3 tbsp unsalted butter (cold, cubed)
• 2 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp garlic powder
• ½ tsp black pepper (freshly ground)
• 1 tsp salt (adjust to taste)

Instructions

1. Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Scatter diced onions, carrots, and celery evenly over the chicken.
3. Sprinkle flour, dried thyme, garlic powder, salt, and black pepper over the vegetables.
4. Pour chicken broth into the slow cooker, making sure it covers the ingredients.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
6. Remove chicken from slow cooker and shred using two forks—this works best when chicken is still hot.
7. Return shredded chicken to the slow cooker along with frozen peas and cubed butter.
8. Stir in heavy cream until fully incorporated and the sauce appears creamy.
9. Cover and cook on HIGH for 20 minutes until sauce thickens slightly and peas are tender.
10. Check seasoning and add more salt if needed before serving.

Keep this luxurious filling spooned over flaky biscuits for classic comfort, or get creative by using it as a topping for baked potatoes. The creamy texture clings beautifully to every surface while the tender vegetables provide just enough crunch to keep things interesting.

Crock Pot Chicken and Broccoli with Cheese Sauce

After a particularly chaotic morning of trying to wrangle both kids and a work deadline, I found myself craving the ultimate comfort food that practically cooks itself. A creamy, cheesy Crock Pot chicken and broccoli dish has become my go-to lifesaver on busy days when I need something delicious without the fuss.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 4 cups fresh broccoli florets (frozen works too, just add later)
• 1 cup heavy cream (half-and-half for lighter option)
• 2 cups shredded cheddar cheese (freshly shredded melts better)
• 1/2 cup chicken broth (low sodium recommended)
• 2 tbsp cornstarch (for thickening the sauce)
• 1 tsp garlic powder (or 2 fresh minced cloves)
• 1/2 tsp black pepper (adjust to your preference)
• 1/2 tsp salt (add more at the end if needed)

Instructions

1. Place the 2 lbs of chicken breasts in the bottom of your 6-quart slow cooker in a single layer.
2. Pour 1/2 cup of chicken broth over the chicken, making sure it coats the bottom evenly.
3. Sprinkle 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper directly over the chicken.
4. Cover the slow cooker and cook on LOW heat for 5 hours until the chicken reaches 165°F internally.
5. Remove the chicken from the slow cooker and shred it completely using two forks.
6. In a small bowl, whisk together 2 tbsp cornstarch with 2 tbsp of cold water until smooth and lump-free.
7. Pour 1 cup of heavy cream into the slow cooker with the remaining cooking liquid.
8. Add the cornstarch mixture to the slow cooker and whisk vigorously to combine.
9. Stir in 2 cups of shredded cheddar cheese until the sauce becomes smooth and creamy.
10. Return the shredded chicken to the slow cooker and mix thoroughly with the cheese sauce.
11. Add 4 cups of fresh broccoli florets, stirring to coat them in the sauce.
12. Cover and cook on HIGH for 30-45 minutes until the broccoli is tender but still bright green.

Perfectly tender chicken swimming in that velvety cheese sauce makes every bite pure comfort. Personally, I love serving this over fluffy rice to soak up every last drop of that creamy goodness, though it’s equally fantastic with pasta or even scooped up with crusty bread for a truly satisfying meal.

Slow Cooker Italian Chicken with Tomatoes and Olives

There’s nothing I love more than a meal that practically cooks itself while I tackle my never-ending to-do list. This Slow Cooker Italian Chicken with Tomatoes and Olives has been my go-to on busy weeknights ever since my friend Gina shared it with me after our kids’ soccer practice—it’s hearty, flavorful, and always a hit with the whole family.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (they stay juicier than breasts in the slow cooker)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add extra depth)
• 1/2 cup pitted Kalamata olives (or mix in green olives for a brinier twist)
• 1/4 cup olive oil (or any neutral oil like avocado oil)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 tbsp Italian seasoning (crush it between your palms to wake up the herbs)
• 1 tsp salt (adjust to taste after cooking)
• 1/2 tsp red pepper flakes (omit if sensitive to spice)
• 1/4 cup chicken broth (low-sodium to control saltiness)

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a better sear.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chicken thighs for 3–4 minutes per side until golden brown; this locks in juices and adds flavor.
4. Transfer the seared chicken to the slow cooker in a single layer.
5. In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the minced garlic for 1 minute until fragrant but not browned.
6. Pour the diced tomatoes, chicken broth, Italian seasoning, salt, and red pepper flakes into the skillet, scraping up any browned bits from the bottom.
7. Simmer the tomato mixture for 2 minutes to meld the flavors, then pour it over the chicken in the slow cooker.
8. Scatter the pitted olives evenly over the top.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally and shreds easily with a fork.
10. Let the dish rest uncovered for 10 minutes before serving to allow the sauce to thicken slightly.

Zesty and tender, the chicken practically falls apart in the rich tomato-olive sauce, with briny pops from the olives balancing the herbs. I love serving it over creamy polenta or scooping it straight into crusty bread to soak up every last bit of that incredible sauce.

Crock Pot Chicken Fajitas with Bell Peppers

Every time I make these Crock Pot Chicken Fajitas, I’m reminded of my college days when my roommate and I would throw whatever we had in the slow cooker before heading to class—coming home to this incredible aroma was the best part of our day! Even now, with a much busier schedule, this recipe remains my go-to for effortless, flavor-packed meals that make the whole house smell amazing.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (thawed if frozen, pat dry for better browning)
– 1 large yellow onion, thinly sliced (about 2 cups)
– 2 large bell peppers, any color, sliced into strips (mix colors for visual appeal)
– 3 cloves garlic, minced (or 1 tbsp pre-minced)
– 2 tbsp olive oil (or any neutral oil)
– 1 packet (1 oz) fajita seasoning mix (or 2 tbsp homemade blend)
– 1/2 cup chicken broth (low-sodium recommended)
– 1 lime, juiced (about 2 tbsp, fresh preferred)
– 8 small flour tortillas (warmed before serving)
– Optional toppings: sour cream, shredded cheese, cilantro, avocado

Instructions

1. Pour olive oil into the bottom of a 6-quart slow cooker and swirl to coat.
2. Place chicken breasts in a single layer at the bottom of the slow cooker.
3. Sprinkle fajita seasoning evenly over the chicken, coating both sides.
4. Layer sliced onions and bell peppers on top of the seasoned chicken.
5. Pour chicken broth and lime juice over the vegetables.
6. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until chicken reaches 165°F internally and shreds easily with a fork.
7. Tip: For crispier edges, transfer the cooked chicken and vegetables to a baking sheet and broil for 3–5 minutes before serving.
8. Remove chicken from the slow cooker and shred using two forks.
9. Return shredded chicken to the slow cooker and stir to combine with peppers, onions, and juices.
10. Tip: Let the mixture sit for 10 minutes to allow the chicken to absorb more flavor from the juices.
11. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side or in the microwave wrapped in a damp paper towel for 20–30 seconds.
12. Tip: For extra flavor, warm tortillas directly over a gas burner for 5–10 seconds per side, watching carefully to avoid burning.
13. Spoon the chicken and vegetable mixture into warm tortillas.
14. Serve immediately with optional toppings like sour cream, shredded cheese, cilantro, or avocado. But beyond just taco night, this shredded chicken is fantastic over rice bowls, stuffed into quesadillas, or even piled onto nachos—the tender, juicy chicken and soft, sweet peppers make every bite a fiesta of textures and smoky-savory flavors that keep everyone coming back for more.

Slow Cooker Chicken Marsala with Mushrooms

Remember those chilly fall evenings when you just want something comforting without spending hours in the kitchen? That’s exactly why my slow cooker has become my best friend, especially for this chicken marsala that practically cooks itself while filling the house with the most incredible aroma.

Ingredients

– 2 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
– 8 oz cremini mushrooms, sliced (baby bellas add great earthy flavor)
– 1 cup marsala wine (the good drinking kind makes all the difference)
– 1/2 cup chicken broth (low sodium lets you control the salt)
– 1/4 cup heavy cream (for that luxurious sauce)
– 3 tbsp all-purpose flour (for thickening)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (fresh really shines here)
– 1 tsp dried thyme (or 1 tbsp fresh if you have it)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper (freshly cracked is best)

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure they brown properly.
2. Season both sides of the chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear chicken thighs for 3-4 minutes per side until golden brown, working in batches to avoid crowding the pan.
5. Transfer seared chicken to the slow cooker, arranging in a single layer.
6. Add sliced mushrooms to the same skillet and cook for 5 minutes until they release their liquid and begin to brown.
7. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle flour over the mushroom mixture and cook for 1 minute while stirring constantly to form a roux.
9. Gradually pour in marsala wine, scraping up all the browned bits from the bottom of the pan.
10. Add chicken broth and dried thyme, then bring to a simmer for 2 minutes until slightly thickened.
11. Pour the mushroom and wine mixture over the chicken in the slow cooker.
12. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
13. Stir in heavy cream during the last 30 minutes of cooking to prevent curdling.
14. Let the dish rest for 10 minutes before serving to allow the sauce to thicken further. During those last moments when the cream melds with the marsala, the sauce transforms into something truly magical—silky and rich with deep mushroom undertones. I love serving this over creamy polenta where the sauce pools beautifully, or for a lighter option, it’s equally fantastic with roasted asparagus on the side.

Summary

Whether you’re juggling work, school, or family activities, these 20 delicious crock pot chicken recipes are here to make your weeknights easier and tastier. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy slow cooking!

You May Like:

20 Smoky Traeger Recipes Chicken Delights 20 Crispy Croquette Recipes for Every Occasion 20 Delicious Crockpot Zucchini Recipes for Busy Cooks 20 Flavorful Instant Pot Rice Recipes for Busy Weeknights