Is it even winter without a slew of slow cooker chicken recipes?
From chilis and soups to pasta and casseroles, my trusty Crockpot always gets quite the workout during this season.
Slow cooker recipes are wonderfully simple, and you won’t need to do too much preparation, which I love.
But I bet we all stick to a handful of the same recipes, right? We know they’re delicious, so why go looking for anything else?
Well, this list of 30 sensational slow cooker chicken recipes will knock your socks off.
Move over chicken noodle soup. Crockpot chicken meals just got a lot more interesting!
This simple recipe is all you’ll need for those nights you’re craving takeout.
The juicy boneless thighs are the perfect option to take on so much amazing flavor, and the slow cook practically guarantees their juiciness!
I love that the chicken and the sauce cook together in the slow cooker, and it’s so simple to make.
You’ll just need seven ingredients, most of which I’ll bet you have on hand.
Depending on the recipe, I sometimes prefer to use chicken breast over thighs.
Though thighs have a touch more flavor, I like how chicken breasts will shred right into the sauce.
This creamy chicken and dumpling recipe is a cinch to throw together, using chicken soup for flavor and canned biscuits for convenience.
Pulled pork is delicious if you can find the right cut of meat. Unfortunately, it can be expensive, and I’ve found it’s not always readily available.
That’s why I love shredded chicken.
It’s as straightforward as adding a single layer of chicken breast to your slow cooker and letting it cook on low for a couple of hours.
I like to marinate mine before, but you can keep it simple and add sauce after they’re cooked.
This is a recipe you’ll want to come home to. After just 10 minutes of prep, this dish needs to cook for 4 hours on high or 8 hours on low.
I prefer the slower cook because I can set before I leave the house, and by the time I’m home, dinner is ready.
Since it’s full of vegetables and potatoes, you won’t even need to worry about a side dish.
Even though this recipe needs about a dozen ingredients, half of them are canned, and most of the other half are spices and whole chicken breasts.
Other than dicing an onion, everything else is more or less ready to go.
As for the prep: toss it all in the slow cooker and leave it to cook. After a few hours, the chicken will be fork tender and brimming with flavor.
This is a quick dish you can have cooking on a cold Sunday, ready to serve with mashed potatoes and lots of stuffing.
Not only is it far more flavorful than a roasted chicken, but it’s totally hands-off and will leave the whole family reaching for seconds.
Between the brown rice, lean chicken, peas, and chopped carrots, this is one healthy dinner.
I’ve even added some broccoli and corn to the mix for more colorful nutrients.
If you don’t have Greek yogurt to add, you could substitute it with sour cream or heavy cream. Just keep in mind the flavor will be slightly different.
The key to making some stellar slow cooker chicken recipes is to remember that you can add so many incredible things into the mix.
Chicken alone can be a bit boring, and it often needs spices and veggies to bring it to life.
This recipe is anything but boring. Not only is it full of sundried tomatoes, garlic, and spinach, but it’s also loaded with tangy artichokes.
When it comes to chicken drumsticks, I like mine beautifully tender with nice crispy skin and plenty of seasoning.
But when you cook them in the oven, it’s too easy for them to dry out.
By marinating the chicken and then adding everything into the pot, there’s no chance of a boring bite in this recipe.
Once the chicken is perfectly cooked, simply broil it for a few minutes to get that fantastic finish.
Tender teriyaki chicken over a bowl of steamy rice is one of those comforting meals you’ll want on a cold night.
This dish comes together in a snap, using chicken thighs and some staple pantry ingredients.
I always have rice vinegar on hand because I make so many excellent Asian-inspired meals, but you can substitute it with white wine vinegar or even apple cider if it’s all you have.
I love chicken noodle soup. It’s the perfect mix of healthy broth and filling pasta, not to mention the chicken and veggies.
I love the texture of this soup, keeping it clean and simple with the broth. But you can always thicken it up with a cornstarch slurry or a dash of heavy cream.
Either way, I always like to have some crunchy bread to help soak up the last of the juices.
Chips and dips are classic crowd-pleasers, and you really can’t go wrong. But you can go really right with this insanely good, warm, spicy chicken dip.
This stuff is so good; I have a hard time staying away.
Since it’s best served hot, I like to put out thick slices of French bread and sturdy pretzels to hold all that amazing chicken and cheese.
The best thing about enchiladas has to be the tender shredded chicken inside – and the cheese!
Given how simple it is to make shredded chicken in the slow cooker, why would you try it any other way?
The chicken is already super tasty, but I like to throw in onions and peppers for some different textures.
This ginger and garlic sauce is so good. I’ve even made it as a dipping sauce for my spring rolls too.
If you like your chicken sticky, try adding the sauce to a pan and letting it come to a boil. Once it’s reduced a little, toss your chicken to coat.
Shredded meat in BBQ sauce might just be heaven on a plate. Throw in some onion rings and spicy slaw, and I’ll definitely be coming back for more.
If you’re a fan of dark meat, switch out the chicken breast and reduce the cooking time.
Or use a combination of both and add the thighs in after a couple of hours of cooking.
I, for one, adore the salty-sweet flavor of balsamic vinegar, and I’m a sucker for those amazing bottles in Marshall’s/Home Goods.
I must have a dozen on my kitchen shelf.
The savory spice mix of basil, oregano, thyme, rosemary, parsley, and red pepper flakes, salt, and pepper might seem like a lot, but they each add something special to this chicken dish.
Chicken, hash browns, veggies, soup, and cheese? It might sound strange, but you’ll love how they all come together.
This potato-filled, cheesy casserole will be your new go-to. It’s crazy easy and just needs 10 minutes to prepare.
Want to know my secret for the best ever alfredo sauce? I use these little spice bags, which I fill with rosemary, thyme, parsley, bay leaves, and anything else I have on hand.
Add it to the cream, and it will infuse some fantastic flavor without you needing to root around for stalks and leaves.
Cooking your chicken and your pasta in the cream will take your dish to another level.
Most good soups will start off with a simple mirepoix – diced carrot, onion, and celery.
From there, this recipe adds juicy chicken, garlic, diced tomatoes, and chunks of potato.
You know this one will be super filling, and the veggies can easily be modified. I think squash would make a nice substitute.
When you serve your chicken pot pie, do you dig under the pastry for extra filling? Yeah, me too. It’s just too creamy and rich to resist.
As much as I love pastry, I don’t always have the time to make a pie.
With this recipe, you can have as much filling as you like, and people can choose if they want one biscuit or two.
Picture this: it’s taco Tuesday, and you come home to a slow cooker full of spicy fajita filling. The chicken is tender, and the peppers are just right.
I like you to add lots of jalapeños to my mix because we like it spicy in my house. All you’ll need is to grab the tortillas and ready-made guacamole. So easy!
Mushrooms and wine are the stars of this dish, taking your simple chicken breasts up to a whole new level of flavor.
Once you add the wine and shallot reduction to the pot, the chicken and mushrooms will release so much incredible juiciness that infuse right into the sauce.
This is such a fantastic weeknight dish. It’s filling, full of flavor, and pretty healthy to boot.
I’ve made this a few times, and I like to double up the chicken base, reserving half for use as a soup or in enchiladas while keeping the rest as a rice bowl.
It’s two meals for the price of one!
I fell pretty hard for this recipe because it has so many elements that I find hard to resist: creamy soup, chicken, cheese, and spaghetti.
My only issue was the Velveeta, which I’m not a massive fan of, so I switched that out for cream cheese and extra cheddar, and it came out so good.
I also used a can of tomatoes with chilis for a little heat.
Rotisserie chickens are just too good to resist, aren’t they? Whether it’s Costco or Walmart, I can’t pass that hot counter without picking one up.
They’re convenient, go with everything, and are always delicious.
This slow copper version is super simple and seasons the chicken perfectly.
I put a layer of butter over mine and poured some extra over a few times as it cooked, and it was to die for.
If it’s your first time attempting to make curry, I highly recommend this slow cooker butter chicken. It’s rich, creamy, not too spicy, and such a cinch to make.
The most you’ll have to do is cook the onions with the spices to help extract all that natural flavor.
Then it’s just a matter of layering everything in the pot and leaving it to cook.
The trick to getting this homemade sweet and sour chicken just like they make it in the restaurants is to coat it with cornstarch and brown it off before adding it to the slow cooker.
The sauce is a heavenly mixture of pineapple juice, ketchup, honey, soy sauce, ginger, garlic, and salt.
I would suggest making extra for dipping your spring rolls into.
When I was in Thailand, I took a cooking class, and the peanut chicken was the best of the bunch.
There’s just something so incredible about that amazing peanut butter flavor being turned into something savory.
To get the most out of the sauce, you’ll add coconut milk, honey, soy sauce, rice wine vinegar, sesame oil, lime juice, ginger, and garlic to the peanut butter.
Pour that right over the chicken and leave the slow cooker to do its thing.
If you’ve never tried chipotle peppers in adobo, I can’t recommend it enough. They’re smoked jalapeños, and you can find them in most grocery stores.
Their smoky spice is out of this world, and they can be used in everything from chili to spicy mayo.
If you’re a lover of Mexican food, this recipe is a must-make.
You can make up a big batch and use it in tacos, enchiladas, tostadas, huevos rancheros, quesadillas, nachos, and so much more!
Since we haven’t been able to go out to eat this last year, I’ve loved recreating restaurant dishes and takeout favorites at home.
This chow mein came out so good! I’ve made it at least a dozen times! You can even speed up the prep and buy a bag of pre-cut veggies.
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