28 Crockpot Chicken Recipes That Will Simplify Your Life!

Slow cooking is a delightful way to prepare flavorful and tender chicken dishes with minimal effort. Imagine coming home to the inviting aroma of a delicious meal that’s been cooking all day.

With these 28 Crock-Pot chicken recipes, you can easily create mouth-watering dishes that will please your family and friends. From savory tacos to comforting chicken and dumplings, these recipes offer a variety of flavors and styles to suit any taste.

You may like: 20 Irresistible Crock Pot Recipes for Effortless Cooking

Crock-Pot Chicken Tacos

This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It’s super versatile and works perfectly for a variety of Mexican entrees.

• Prep: 10 mins
• Cook: 6 hrs
• Servings: 8

INGREDIENTS

• 3 pounds boneless skinless chicken breasts
• 3 heaping tablespoons Taco Seasoning Mix
• ¾ cup diced onion
• 14.5 ounce can diced tomatoes, regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
• 4.5 ounce can diced green chiles, undrained
• ½ cup chopped cilantro, optional

FOR SERVING

• Tortillas, corn or flour
• Vegetable oil, if frying tortillas
• Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.

INSTRUCTIONS

1. Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don’t stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
2. Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine.
3. Serve on tortillas or burrito bowls with the toppings of your choice. Also delicious in enchiladas and nachos!

To Prepare the Tortillas

1. For soft tacos – Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm. 
2. For crispy tacos – Heat a generous amount of vegetable oil in a small frying pan over MEDIUM-HIGH heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Cook about 1 minute per side then transfer to paper towels to drain. Blot the top of the tortilla with a paper towel to remove excess oil. Repeat with remaining tortillas.

Crockpot Chicken and Dumplings

Get dinner on the table effortlessly with this Crockpot Chicken and Dumplings recipe. Requiring minimal prep, this creamy slow cooker chicken and dumplings is topped with simple biscuits for one easy family dinner.

• Prep: 15 mins
• Cook: 5 hrs
• Servings: 6

Ingredients

• 1½ pounds boneless, skinless chicken thighs (about 5-6 thighs)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 bay leaf
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 1¾ cups low-sodium chicken broth
• 1 carrot peeled and sliced
• 1 onion chopped
• 10.5 ounces cream of chicken soup (1 can)
• ½ cup frozen peas
• 16.3 ounces refrigerated biscuit dough (8 large biscuits)
• Chopped fresh parsley optional, for garnish

Instructions

1. Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.
2. Add in bay leaf, parsley, rosemary, thyme and garlic powder.
3. Pour in chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken. It doesn’t have to be completely mixed together.
4. Cover crockpot with the lid and cook in the crockpot on high for 3-4 hours or until the chicken is easy to shred and reaches the internal temperature of 165°F.
5. Add the frozen peas. You can shred the chicken if you desire. Stir well to combine.
6. Open a can of biscuit dough and cut each biscuit into fourths. Roll each biscuit into a round ball. Arrange the biscuit pieces on top of everything else in the crockpot.
7. Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Don’t lift the lid to check on them, if possible. If you have a glass lid, you can peek through the glass. The biscuits should take on a matte look when they are finished. Cut into one biscuit to make sure it’s cooked through.
8. When the biscuits are done, adjust seasonings to taste and serve.

Tips

• Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
• When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.

Crock Pot Chicken Pot Pie

Simplify pot pie by using your crockpot! Make this slow cooker chicken pot pie with minimal effort. No pie crust required! Great dinner for a busy weeknight.

• Prep: 30 mins
• Cook: 4 hrs
• Servings: 8

Ingredients

• 4 chicken breasts, boneless, skinless
• 1 yellow onion, chopped
• 1 1/2 cups carrots, chopped
• 1 1/2 cups celery, sliced
• 1/4 cup Italian parsley, chopped
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 8 oz chicken stock
• 21 oz cream of chicken soup
• 1 1/2 cups peas, frozen
• 1 1/2 cup corn, frozen
• 16.3 oz refrigerated biscuits, 8 count

Instructions

1. Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on low or 4 hours on high heat.
2. Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crock pot. Add peas and corn, mix well, and let cook for the remaining 30 minutes.
3. Bake biscuits in oven according to package directions and serve one on top of each serving!

Notes

• For a thicker end result, either cut the amount of stock used in half or omit it entirely.
• Chicken broth and chicken stock can be used interchangeably in this recipe.
• If you have the time, I always recommend going LOW and SLOW!
• Add poultry seasoning to the chicken before placing it into the crock pot for an extra punch of flavor.
• I did not use heavy cream in this recipe in order to keep it on the healthy side. For a creamier recipe, add 1/2 to 1 cup of heavy whipping cream at the same time the peas and corn are added.
• Replace the peas and corn with different frozen veggies, if desired!
• Use chicken thighs in place of breasts (go boneless!) if you’re wanting more of a dark meat pot pie.

Crockpot Chicken and Rice

Crockpot Chicken and Rice is easy, cheesy, and delicious. Set it in the morning and enjoy this comforting dinner with almost zero work.

• Prep: 20 mins
• Cook: 4 hrs
• Servings: 4

Ingredients

• 1½-2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt divided, plus more to taste
• 1 teaspoon ground black pepper divided, plus more to taste
• 10.75 ounces condensed cream of chicken soup (1 can)
• 10.75 ounces condensed cream of mushroom soup (1 can)
• 1 cup low sodium chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1½ cups long-grain rice
• 1 cup shredded cheddar cheese

Instructions

1. Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.
2. In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.
3. Cover the crockpot with the lid and cook on high for 3-4 hours.
4. After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
5. Stir to combine and thin out with additional chicken broth, if needed.
6. Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.

Tips

• If the rice isn’t cooked through, keep cooking! Temperature can vary in different crockpot models, so yours may need more time.
• If the rice seems dry, add more stock as needed to help it continue to cook!

Crockpot Chicken Alfredo

With just a few kitchen and pantry staples, you’re one click away from making some the of best (and easiest) chicken alfredo.

• Prep: 5 mins
• Cook: 6 hrs
• Servings: 6

Ingredients:

• 1.5 lbs. boneless skinless chicken breasts
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 tsp. dried Italian seasoning
• ½ tsp. salt
• ½ tsp. black pepper
• 8 oz. penne pasta or your preferred pasta, cooked according to package instructions.
• fresh parsley, chopped (for garnish)

Instructions:

• In a mixing bowl, whisk together the heavy cream, parmesan cheese, minced garlic, italian seasoning, salt, and black pepper.
• Place the chicken breasts in the slow cooker.
• Pour the alfredo sauce mixture over the chicken in the slow cooker, making sure they are well-coated.
• Cover the slow cooker and cook on LOW for 6-8 hours until the chicken is cooked through and tender. (I don’t recommend cooking this recipe on high as the cheese will burn in the sauce).
• Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the alfredo sauce. Stir in the cooked penne pasta.
• Serve the slow cooker chicken alfredo and garnish with fresh chopped parsley. Enjoy!

Note

• You can customize this recipe by adding your favorite vegetables or other additions such as cooked bacon, broccoli, sauteed mushrooms, spinach, or sun-dried tomatoes.
• This recipe is specifically designed for cooking on low heat in the slow cooker. Cooking on high heat may cause the cheese to burn.

Slow Cooker Chicken and Gravy

Chicken and gravy cooked in the slow cooker together, great over mashed potatoes.

• Prep: 5 mins
• Cook: 6 hrs
• Servings: 6

Ingredients:

• 2 pounds boneless skinless chicken breasts
• 1.74 oz. dry chicken gravy mix (two .87 oz. packets)
• 10.75 oz. can cream of chicken soup
• 1 1/2 cups water
• 1/8 teaspoon black pepper

Gravy thickener if needed:

• 2 Tbsp. water
• 2 Tbsp. cornstarch

Instructions:

1. Add the chicken breasts (no need to pre-cook or brown)
2. In a small bowl whisk together the gravy mix, cream of chicken soup, water and pepper.
3. Pour the gravy mix over the chicken in the slow cooker.
4. Cook on low for 6-8 hours or on high for 4 hours.
5. Shred the chicken with two forks in the slow cooker.
6. If your gravy is thin from the chicken being too juicy or added veggies, mix together the cornstarch and water. Add to the slow cooker along with the gravy and shredded chicken. Add the lid back on and cook high for 10 minutes longer or until the gravy has thickened.

Slow Cooker Chicken Fajitas

All the delicious flavors of traditional fajitas without all the extra hassle! Just dump everything in the slow cooker and let it simmer to tender well seasoned perfection.

• Prep: 15 mins
• Cook: 6 hrs 10 mins
• Servings: 6

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 (14.5 oz) can petite diced tomatoes with green chilies
• 3 bell peppers (preferrably 1 red, 1 yellow and 1 green) cored and sliced
• 1 large yellow onion, halved and sliced
• 4 cloves garlic, minced
• 2 1/2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 3/4 tsp ground coriander*
• 1 tsp salt
• 3/4 tsp pepper
• 2 Tbsp fresh lime juice
• 1 Tbsp honey

For serving:

• 12 6-inch flour tortillas
• Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instructions

1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers** and half of the onions. Sprinkle garlic in. Top with chicken breasts.
2. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
3. Cover and cook on HIGH heat about 2 – 3 hours or low heat 4 – 6 hours, until chicken has cooked through and veggies are tender.
4. Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. 
5. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

• *Oregano can be substituted for coriander. Much different flavor but another delicious option for fajitas.
• **If you like the bell peppers tender crisp and not soft, wait until about the last 30 minutes to add them.

Slow Cooker BBQ Chicken

Seasoned chicken breast and tangy BBQ sauce are slow cooked until tender and delicious. Perfect for sandwiches, nachos, pizza, and more.

• Prep: 10 mins
• Cook: 2 hrs 30 mins
• Servings: 4

INGREDIENTS

• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper
• 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
• 18 oz. BBQ sauce

INSTRUCTIONS 

1. Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl.
2. Sprinkle the seasoning over both sides of the chicken breasts.
3. Place the chicken breasts in the slow cooker, then pour the BBQ sauce over top making sure the chicken is fully covered.
4. Place a lid on the slow cooker and cook on high for 2.5 hours or low for 4-5 hours.
5. After cooking, use two forks to shred the chicken. If the chicken does not easily pull apart with the forks, let it cook a little longer.
6. Serve the pulled BBQ chicken on a bun, on nachos, over a baked potato, on pizza, or with your favorite meal.

Slow Cooker Chicken Enchiladas

I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with black beans, tortillas, my homemade enchilada sauce, and cheese.

• Prep: 15 mins
• Cook: 4 hrs 30 mins
• Servings: 6

Ingredients

• 1 lb boneless skinless chicken thighs , or chicken breast
• 1 teaspoon avocado oil , or olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups homemade enchilada sauce, or 16 ounce jarred
• 1/4 cup sour cream, plus more for serving
• 4 corn tortillas, cut into strips
• 15 ounce can low-sodium black beans, rinsed and drained
• 4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
• sliced jalapeño peppers , and chopped fresh cilantro, for topping

optional for topping and serving:

• sliced avocado
• crema or sour cream

Instructions

1. Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
2. Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
3. Nestle the chicken in.
4. Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
5. Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
6. Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
7. Serve over rice if desired and top with optional sour cream, and avocado.

Notes

If using chicken breast, the WW Points are 5 pts instead of 7.

Crockpot Chicken Quesadillas

These irresistible Chicken Quesadillas are loaded with delicious shredded chicken taco meat, loads of cheese and a secret ingredient that will blow your mind! They are the perfect appetizer, easy lunch or even dinner!

• Total: 3 hrs 20 mins
• Servings: 4

Ingredients

• 12 oz chicken breast
• 1 oz taco seasoning packet (or 4 tbsp of homemade taco seasoning)
• 4.5 oz mild diced green chiles
• 1/2 cup salsa
• 1/4 cup mayonaisse
• 8 medium flour tortillas
• 2 cups sharp cheddar cheese or colby jack, mexican blend, oaxaca, etc. (shredded)

optional toppings

• lettuce, shredded
• green onion, diced
• sour cream
• taco sauce or hot sauce

Instructions

1. Place chicken, taco seasoning, green chilies and salsa in slow cooker and cook on high for 2-3 hours or until cooked to 165° F. (Alternatively, you can bake or cook on stovetop.)
2. Remove from heat and shred chicken taco meat.
3. Add mayonnaise to chicken mixture and mix until well combined. Set aside.
4. Heat large skillet over medium low heat and add one flour tortilla to begin warming.
5. Spread 1/4 cup of shredded cheese over surface of tortilla.
6. Measure out 1/2 cup of the crockpot chicken taco meat and add on top of cheese.
7. Spread another 1/4 cup of shredded cheese over top of chicken.
8. Place another tortilla overtop and gently press down.
9. Cook for 2-3 minutes, peeking at the bottom tortilla for browning.
10. Once browned to your liking, give the top tortilla one more press with your hand to ensure the cheese is stuck and doesn’t fall apart while flipping. Carefully flip the quesadilla with a spatula and brown on other side for 2-3 minutes.
11. Remove from pan and cut into four triangles. Serve hot with toppings of choice.

CrockPot Chicken Spaghetti

Crock Pot Cheesy Chicken Spaghetti Recipe is a creamy and delicious twist on traditional spaghetti. It is so easy to prepare and a tasty dinner idea.

• Prep: 10 mins
• Cook: 6 hrs
• Servings: 6

INGREDIENTS

• 3 Chicken Breasts
• 1 can diced tomatoes with green chiles (10 oz.)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 Onion Diced
• 2 tsp Minced Garlic
• 2 tsp Italian Seasoning
• 4 oz cream cheese (diced)
• 2 cups Shredded cheddar cheese
• 1 pkg Spaghetti (16 oz.)

INSTRUCTIONS

1. Add the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, onion, garlic and Italian seasoning to the crock pot. 
2. Cover and cook on high for 3-4 hours or on low for 6-8 hours. 
3. Remove the chicken, shred it and return it back to a crock pot.  
4. Stir in the cream cheese and grated cheddar cheese.  Cover and cook on low for 20-3 minutes until the cheese is melted and combined.  
5. While the cheese is melting, cook the spaghetti noodles according to the package direction to al dente. 
6. Stir spaghetti noodles into the crock pot mixture.  
7. Serve and enjoy! 

Slow Cooker Chicken Tortilla Soup

This easy slow cooker chicken tortilla soup is simple to make with basic ingredients and is a quick-prep dump-and-go slow cooker recipe you’ll love!

• Prep: 5 mins
• Cook: 4 hrs
• Servings: 6

Ingredients

• 1 ½ pounds boneless skinless chicken breasts, or thighs
• 1 small yellow onion, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 ½ cups cup fresh or frozen defrosted corn kernels
• 1 15-ounce can diced tomatoes
• 1 15-ounce can diced fire roasted tomatoes with green chilis, such as Rotel
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon mild chili powder
• 1 teaspoon kosher salt
• 3 cups chicken stock

CRISPY TORTILLA STRIPS

• 4 corn tortillas, cut into thin strips
• 1 tablespoon avocado oil or other neutral flavored oil
• 1 pinch of salt

TO ADD AT THE END

• 2 tablespoons fresh lime juice

OPTIONAL TOPPINGS

• Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno

Instructions 

1. To a 6-quart slow cooker, add the chicken onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic power, smoked paprika, chili powder, salt, and stock, stirring to combine.
2. Cover and cook on high for 4-5 hours on high or 6-7 hours on low, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
3. While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine. Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through. Transfer to a paper towel lined plate and allow to cool.
4. When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
5. Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.

Creamy Crockpot Crack Chicken

This Creamy Crockpot Crack Chicken has all the delicious flavors of crack dip, plus tender slow-cooked chicken. And it’s amazingly easy to make.

• Prep: 10 mins
• Cook: 6 hrs
• Servings: 6

Ingredients

• 2 lbs chicken breasts
• 1 pkt ranch dressing mix
• 1 8 oz block cream cheese
• 1/2-3/4 cup cooked crumbled bacon, depending on how much you like bacon
• 1 cup shredded cheddar cheese
• 4 green onions sliced
• Buns

Instructions

1. In crockpot add your chicken, sprinkle with ranch and then place cream cheese on top.
2. Cover and cook on low for 6-7 hours.
3. Remove lid and shred chicken and stirring in the cream cheese.
4. Add your cheddar cheese, bacon and green onions and give it a stir to combine.
5. Serve on buns, croissants, tortillas, etc.

Crockpot Shredded Chicken

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

• Prep: 5 mins
• Cook: 4 hrs
• Servings: 8

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• ¾ cup low sodium chicken broth
• 1 teaspoon seasoning salt (I use Lawry’s)
• ¾ teaspoon Italian seasoning
• ¼ teaspoon black pepper

Instructions

1. Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
2. Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
3. Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in). 
4. Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

Slow Cooker Chicken Chili

This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. It freezes well and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.

• Prep: 10 mins
• Cook: 8 hrs
• Servings: 8

Ingredients

• 2 (14 ounce) cans petite diced tomatoes (drained)
• 2 (7 or 8 ounce) cans tomato sauce
• 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
• 1 cup (240ml) chicken broth (I use reduced sodium)
• 1/2 cup yellow onion, diced
• 1 large green bell pepper, chopped
• 1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
• 1 (14 ounce) can black beans, drained and rinsed
• 1 jalapeño, minced (remove seeds and ribs)
• 1 teaspoon salt
• 2 teaspoons dried oregano or Italian seasoning blend
• 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
• 1 Tablespoon ground cumin
• 1 Tablespoon minced garlic
• 4 ounces (113g) full-fat or light brick cream cheese

Instructions

1. Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir. Cook on low for 6-7 hours or on high for 3 hours.
2. Remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired. I usually add a little more chili powder and dried oregano/Italian seasoning blend. Cover the slow cooker and cook for about 10-15 more minutes.
3. Serve warm topped with fresh cilantro, shredded cheese, or crackers. And serve alongside my favorite cornbread or dinner rolls. Cover and store leftovers in the refrigerator for up to 1 week. Reheat on the stove or in the microwave.

Crockpot Salsa Chicken

Crockpot Salsa Chicken is the answer when you don’t know what to make for lunch, dinner, or meal prep. This meal makes a huge batch of delicious, flavorful, easy to shred chicken, ideal for making tacos, burritos, quesadillas, or even topping a salad. 

• Prep: 5 mins
• Cook: 8 hrs
• Servings: 4

Ingredients

• 2 lbs chicken breast
• 15 oz salsa, I use Tostitos
• 2 tsp taco seasoning
• 2 tablespoons fresh cilantro
• 2 tablespoons lime juice

Instructions

1. Season the chicken breasts on all sides with taco seasoning and rub to coat.
2. Place the chicken in the bottom of your slow cooker.
3. Pour in the jar of salsa, and the cilantro and lime juice.
4. Cook on LOW for 8 hours or HIGH for 4 hours.
5. Once done, shred the chicken and taste for seasoning.

Crock Pot Honey Garlic Chicken

Sweet and salty, this Asian inspired honey garlic chicken is cooked easily in the Crockpot and is loaded with the most amazing flavors. This dump slow cooker recipe is one delicious and hassle free family dinner.

• Prep: 10 mins
• Cook: 4 hrs 15 mins
• Servings: 6

Ingredients

• 6 skinless, bone-in chicken thighs
• ½ cup low-sodium soy sauce
• ⅓ cup ketchup
• ⅓ cup honey
• 6 cloves garlic minced
• 2 tablespoons cornstarch
• 2 tablespoons water
• ½ tablespoon sesame seeds
• 1 green onion sliced

Instructions

1. Spray the crockpot insert with nonstick spray.
2. Arrange the chicken in an even layer in the bottom of the crockpot.
3. In a bowl, whisk the soy sauce, ketchup, honey, and garlic together. Pour it over the chicken and toss to coat.
4. Cover and cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the chicken reaches 165°F.
5. Remove the cooked chicken and set it aside.
6. In a small bowl, whisk the cornstarch and water together. Stir this into the sauce in the crockpot, cover, and cook for another 15 minutes or until the sauce has thickened.
7. Add the chicken back to the crockpot and toss it in the sauce. Garnish with sesame seeds, green onions, and serve.

Tips

• Make sure that the chicken is fully cooked through. If you have an instant-read thermometer, it should register at 165°F.
• If you like you can add in some veggies to this dish like diced bell peppers or carrots, just add them in along with the other ingredients.

Crockpot Chicken Enchilada Soup

Crockpot chicken enchilada soup is packed with shredded meat, beans, and veggies! Add all your favorite toppings to customize this meal.

• Prep: 10 mins
• Cook: 8 hrs
• Servings: 12

INGREDIENTS

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 lbs. skinless, boneless chicken breast
• 1 teaspoon kosher salt
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 (10-oz.) cans red enchilada sauce, mild or spicy
• 4 cups chicken broth
• 2 (15-oz.) cans petite diced tomatoes, fire roasted, if desired
• 2 (15-oz.) cans black beans, rinsed and drained
• 2 (15-oz.) cans whole kernel corn, drained
• 1 (8-oz.) block Monterey Jack cheese, shredded
• fresh cilantro for garnish

INSTRUCTIONS 

1. Heat the olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook another minute until fragrant.
2. Add the onions and garlic into the crock of a slow cooker and place the chicken breasts on top. Evenly sprinkle the chicken with the salt, chili powder, and cumin.
3. Next, add the enchilada sauce, chicken broth, tomatoes, black beans, and corn.
4. Cover the slow cooker with the lid and set to cook on LOW for 8 hours (or on HIGH for 5 hours). Remove the chicken to a plate and shred using 2 forks, then return to the pot.
5. Grate the cheese and stir into the soup until melted.
6. Serve immediately with corn chips or tortilla chips and garnish with cilantro, if desired.

Crockpot Chicken Wild Rice Soup

This Crockpot Chicken Wild Rice Soup is so darn simple to make. Chicken, carrots, celery, onion, wild rice, seasonings, and cream. Pair with a piece of crusty bread on a cold night for the perfect meal! 

• Total: 8 hrs 15 mins
• Servings: 10

INGREDIENTS

• 1 cup uncooked wild rice
• 1 pound chicken breasts
• 2 cups mirepoix (chopped celery, carrots, and onions)
• 6 cups chicken broth
• 1 teaspoon poultry seasoning
• 1/2 cup butter
• 3/4 cup flour
• 2 cups whole milk
• a few tablespoons white wine (optional)
• up to 2 cups additional milk or water

INSTRUCTIONS

1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
2. Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
3. When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
4. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

Crock Pot Shredded Chicken Nachos

Loaded Nachos for dinner? Yes, please! We love how easy this dinner is and everyone in your house will LOVE it!

• Prep: 10 mins
• Cook: 6 hrs
• Servings: 8

Ingredients

• 6 boneless, skinless chicken breasts
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 Tablespoon brown sugar
• 2 cans Rotel tomatoes with green chiles, undrained
• Tortilla Chips
• shredded cheddar cheese
• sliced jalapeno, optional
• sliced olives, optional
• sliced tomato, optional
• salsa, optional
• sour cream, optional

Instructions

1. Place chicken breasts in the bottom of the crockpot. 
2. In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes. Stir to combine and pour over chicken. 
3. Cover and cook on low for 6-8 hours or high for 3-4 hours. 
4. After cooked, shred chicken with two forks.  Serve chicken over tortilla chips and top with your favorite toppings.

Crockpot Marry Me Chicken

This Crockpot Marry Me Chicken is such a fabulous and easy dinner. It is impressive and great for guests. Chicken slow cooks in a rich sauce of chicken stock, heavy cream, garlic and sun-dried tomatoes. This is fabulous over pasta.

• Prep: 15 mins
• Cook: 4 hrs
• Servings: 6

Ingredients

• 4 boneless skinless chicken breasts
• 1 1/2 cups chicken stock
• 3 tablespoons cornstarch
• 1 cup heavy cream
• 3 cloves garlic minced
• 1 teaspoon italian seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 cup sundried tomatoes
• 4 tablespoons butter
• Basil for garnish

Instructions

1. In a large skillet over medium high heat quickly brown each side of the chicken breasts for about 2 minutes per side, you are just looking to get some color on the outside of the chicken.
2. Place the chicken in the slow cooker.
3. In a mixing bowl combine the chicken stock, cornstarch and cream until well mixed.
4. Mix in the garlic, italian seasoning, onion powder and paprika.
5. Pour the sauce mix all over the chicken.
6. Top with the sundried tomatoes and butter.
7. Cover and cook on low for 6 hours or high for 4 hours.
8. Garnish with basil.
9. Serve over pasta!

Crockpot Butter Chicken

Make a favorite takeout dish at home right in your slow cooker! Serve it over cooked rice or steamed cauliflower rice and serve it with fresh cilantro, naan, sesame seeds, and a squeeze of lime for a satisfying dinner every time. 

• Prep: 20 mins
• Cook: 4 hours, 30 mins (high), 6 hours, 30 mins (low)
• 7 servings

INGREDIENTS

• 2 medium yellow onions, peeled, cut in half, and sliced (~13 oz)
• 2 lbs boneless skinless chicken breast, cubed
• 1 medium red bell pepper, diced
• 3 medium carrots, diced (5-6 oz)
• 1 (15-oz) can tomato sauce
• 1 (6-oz) can tomato paste
• Juice of ½ lemon
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger (~2-inch piece)
• 3 tablespoons curry powder
• 2 teaspoons garam masala
• ½ teaspoon fine salt
• 1 tablespoon salted butter, chilled, cut into pieces
• ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
• ½ cup half-and-half

INSTRUCTIONS

1. In the crock of a 6-quart or 8-quart slow cooker, place the sliced onions. 
2. In a large bowl, combine the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt; toss until well combined. 
3. Add the saucy chicken mixture to the slow cooker over top of the sliced onions. 
4. Dot the pieces of butter over top of the mixture. 
5. Place the lid on the slow cooker and cook on high for 4 ½ hours or on low for 6 ½ hours. 
6. After the time is up, remove the lid, stir all ingredients until well combined, and turn off the slow cooker. When the liquid stops simmering and steaming (after 5-10 minutes), stir in the yogurt and the half-and-half. (NOTE: If you stir in the yogurt and half-and-half before letting the mixture cool down a little, it could curdle.) 
7. Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.

Crockpot Hawaiian Chicken

Use your slow cooker to make the most flavorful sweet-and-savory Hawaiian shredded chicken that can be served in a variety of ways, including Swiss chard wraps, tacos or burritos, over salads, or bowl style. Makes delicious leftovers that can be served hot or cold.

• Prep: 10 mins
• Cook: 4 hrs
• Servings: 6

INGREDIENTS

• 1 lb. boneless skinless chicken breast
• ½ lb. boneless skinless chicken thighs
• ½ small yellow onion, diced
• 3 garlic cloves, minced
• 1 8-ounce can crushed pineapple, slightly drained
• ⅓ cup coconut aminos
• Juice of 1 lime (2 to 2 1/2 tablespoons)
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• To make as lettuce wraps: Swiss chard leaves, avocado slices, shredded carrots, shredded purple cabbage, green onions, sliced almonds, and fresh cilantro

INSTRUCTIONS

1. In the slow cooker, place the chicken breasts and thighs, onions, and garlic.
2. In a small bowl, combine the mostly drained pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir until the sauce is mixed and then pour over the ingredients in the slow cooker.
3. Cook on low for 4-6 hours or on high for 3 hours (until the chicken is cooked through). Remove the cooked chicken from the slow cooker and place on a plate or cutting board, then shred with two forks.
4. Return the shredded chicken to the slow cooker and stir it into the juices. Set the slow cooker on the Keep Warm function until ready to serve.
5. Assemble Swiss chard wraps or serve as desired (as tacos, over a salad, bowl style, etc) with desired garnishes.

Crockpot Buffalo Chicken Dip (Dairy-Free)

Creamy and delicious and made easy in the crockpot, this dairy-free Buffalo Chicken Dip is an appetizer for all to enjoy. It has the perfect amount of kick and you won’t even miss the dairy! This recipe will make a great addition to your scaled-down Holiday menu or as a tasty game-day snack.   

• Prep: 10 mins
• Cook: 4 hrs
• Servings: 10

INGREDIENTS

• 1 lb. chicken breast, raw
• ¾ cup buffalo sauce, divided 
• ½ cup mayo, divided 
• 1 red bell pepper, finely diced 
• 2 celery stalks, finely diced
• 3 green onion, ends trimmed then sliced, white and green parts separated 
• ¼ cup unsweetened milk of choice (coconut or almond milk works great – NOT vanilla!)
• Celery, carrots, mini bell peppers and tortilla chips for serving
• Ranch and/or hot sauce for drizzling onto, optional

INSTRUCTIONS

1. In a small bowl combine ½ cup buffalo sauce with ¼ cup mayo. Whisk together until smooth. 
2. To a slow cooker, add the chicken breast, buffalo sauce mayo mixture, red bell pepper, celery, and white part of the green onion. Stir to combine. 
3. Set the slow cooker on high and cook for 3-4 hours or on low for 5-6 hours. 
4. Once the chicken is cooked through, remove from the slow cooker and roughly chop or shred the chicken. Return back to the slow cooker along with ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup milk of choice, and the green parts of the green onion. Stir to combine and continue to cook on high for about 30 minutes or until everything is heated through. Add additional milk if needed to thin. 
5. Serve straight from the slow cooker or transfer to a dish to serve. Garnish with green onion and a drizzle of hot sauce (such as Franks Red Hot Sauce) and/or ranch if you wish. 
6. Serve with celery sticks, carrot sticks, mini bell peppers, and tortilla chips. 

Crockpot Buffalo Chicken

A hearty and healthy, whole30-friendly, crockpot buffalo chicken that’s shredded and stuffed inside of a perfectly baked or grill sweet potato. A recipe for all you buffalo chicken fans.

• Prep: 10 mins
• Cook: 5 hrs
• Servings: 8

INGREDIENTS

• 2 lbs. boneless chicken breast or thighs (recommend 1 lb. of each)
• 1 cup hot pepper sauce (such as Whole30-compatible Frank’s Red Hot or Sriracha-not Whole30-compatible)
• ⅓ cup ghee, coconut oil or butter (butter is not Whole30-compatible)
• 3 tablespoons coconut aminos
• 1 ½ teaspoon garlic powder
• ½ teaspoon cayenne (optional – adds more heat)
• 8 small baked sweet potatoes (about 7 oz. each uncooked)
• Ranch dressing

INSTRUCTIONS

1. Place chicken in a slow cooker set on low.
2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.
3. Pour the sauce into the slow cooker.
4. Cook for 4-6 hours on low or until chicken is tender.
5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
6. Turn slow cooker to warm (or remain on low) until ready to serve.
7. Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.

Crock pot Crack Chicken Casserole

Crock Pot Chicken Casserole Recipe is creamy and delicious. It is loaded with cream cheese, bacon and ranch flavor that your family will go crazy for!

• Prep: 5 mins
• Cook: 8 hrs
• Servings: 8

INGREDIENTS

• 3 chicken breasts (Diced into 1 inch pieces)
• 8 oz cream cheese (softened at room temperature)
• 1 can cream of chicken soup (10.5 oz can)
• 1 packet dry ranch seasoning mix (1 oz packet)
• 1/2 cup chicken broth
• 12 slices bacon (cooked and diced) divided
• 1 cup sour cream
• 1/2 tsp pepper
• 1 1/2 cup elbow macaroni
• 3 cups Shredded cheddar cheese
• 2 green onions (thinly sliced)

INSTRUCTIONS

1. In a large size bowl, beat together the cream of chicken soup, sour cream, chicken broth, ranch seasoning mix and pepper with a hand held mixer until creamy.  
2. Then gently mix in the chicken, half of the cheddar cheese and half of the chopped bacon.  Stir by hand carefully until the ingredients are completely combined. 
3. Pour the chicken mixture into the crock pot.
4. Cover and cook on low for 5-6 hours until the chicken is cooked through. We do not recommend cooking this one on high.
5. Cook the pasta based on the box instructions to al dente.
6. After the cook time, stir in the cream cheese until melted.
7. Next, gently stir the cooked pasta into the crock pot mixture.  
8. Top with the remaining shredded cheddar cheese, bacon and the sliced green onions.
9. Cover and let the heat from the meal melt the cheese. Serve warm and enjoy!

Slow Cooker White Wine Chicken Stew

Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. This creamy white wine chicken stew is easily gluten free and dairy free, and is truly a hug-in-a-bowl that’s perfect for colder months! Serve with crackers, cornbread or homemade biscuits for the coziest dinner.

• Prep: 15 mins
• Cook: 7 hrs 15 mins
• Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
• Freshly ground salt and pepper
• 2 cups chicken broth
• ½ cup dry white wine*
• 1 tablespoon worcestershire sauce**
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary (fresh is best!)
• 2 teaspoons chopped fresh thyme (fresh is best!)
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• Lots of freshly ground black pepper
• 6 garlic cloves, finely minced
• 1 large yellow onion, cut into chunks
• 3 large carrots, peeled and cut into 1/2-inch diagonal slices
• 1 pound yukon gold potatoes, diced into ½ inch cubes
• ¼ cup all purpose flour (or sub all purpose gluten free flour)
• ½ cup unsweetened almond milk (or heavy cream or regular milk will work)
• ⅔ cup frozen peas

Instructions

1. Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
2. Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
3. Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.

Recipe Notes

Instead of the rosemary, thyme and oregano, you can sub 1 ½ teaspoons of Italian seasoning, but I strongly encourage fresh herbs. It makes all the difference!

*If you don’t want to use wine, you can feel free to use additional chicken broth instead but again there will be a big flavor difference.

**If you’re making the recipe gluten free, be sure to check the label of your Worcestershire sauce to ensure that it’s gluten free.