31 Crockpot Chicken Recipes: Meal Prep Made Simple

Slow-cooker chicken demonstrates the saying ‘easy effort for great reward’ beautifully. You require very little chicken (2 pounds of chicken thighs), and a marinade/sauce that you can choose. Not only is dinner already done, but lunch is already prepped for the next day, and there will probably be enough to sufficiently cover a few more meals.

Each of the recipes takes advantage of chicken’s long cooking tolerance chicken thighs will stay tender regardless of how long you cook them. The chicken recipes in particular are the ones you will most likely want to take the time to shred.

I have some tips that I have picked up from experience regarding slow cooker chicken.

• First, about thirty minutes before the cooking cycle begins, place the chicken in the slow cooker with some salt. This will help with tenderness during the cooking process.
• If your recipe includes a lot of spices (curry, tikka masala, mole, etc.) you will want to bloom your spices ahead of time by heating some oil in a separate pan followed by adding your spices to the oil for roughly thirty seconds before adding them to the slow cooker.
• Remember that the slow cooker will not heat your spices for you. If you wish to add a sauce, do it at the end if you want to control the thickness. The sauce will not thicken on its own if you add it to the slow cooker.

1) Salsa Shredded Chicken

Salsa Shredded Chicken, the short case: Salsa shredded chicken is yet another example of a three-ingredient dinner that I do on autopilot, and the chicken shreds into taco, bowl, quesadilla, and salad fodder for three days.

Place 2 lbs of boneless skinless chicken thighs in the slow cooker and dump a jar (16-24 oz, choose your spice level) of salsa on top. Then add 1 tsp cumin, 1 tsp garlic powder, and pinch of salt. Cook ON HIGH for 3 to 4 hours (or put it on LOW for 5 to 6 hours). Chicken is done when it shreds easily. Shred the chicken right in the pot to soak up all the salsa. If it looks too soupy, drain some liquid before serving. You can save the liquid and use it with rice or soup.

Although chicken breasts are acceptable for this recipe, I recommend starting with chicken thighs because they are typically less dry. If you want the recipe to have a smokier flavor, add a chopped chipotle in adobo sauce and a teaspoon of brown sugar.

2) Chicken Tinga

Why Chicken Tinga is Worth It: Chicken Tinga features chipotle peppers. Their unique smoky and spicy flavor creates the best possible taco filling by transforming shredded chicken thighs.

Add two pounds of boneless skinless chicken thighs to the slow cooker and follow with 1 chopped onion, 4 minced garlic cloves, 1 14.5 ounce can of crushed or fire roasted tomatoes, 2-3 chipotle peppers in adobo sauce (chopped, plus 1 tablespoon of adobo sauce; more if you want it spicier), 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and salt and pepper to taste.

Cook on low for 5–6 hours or high for 3–4 hours. To know when it is done, the chicken should shred easily with two forks. Chicken should be shredded while in the sauce so it can absorb all the smoky flavor. Serve with corn tortillas, onion, cilantro, lime, and queso fresco.

If that is what you have, you can use boneless skinless chicken breasts (4-5 hours on LOW). For something a little Heartier, in the last 30 minutes of cooking, add a drained 15 oz can of black beans.

3) Honey Garlic Chicken

What Honey Garlic Chicken Honey garlic chicken is very simple to make as the ingredients are easy to get and always available at the store.

Plus, this is the only meal that my kids will eat without any bargaining.

To prepare the sauce, mix together in a bowl 1/3 cup each of honey and soy, 1/4 cup of ketchup, 6 minced garlic cloves, 1 tbsp of rice vinegar and 1 tsp of ginger (fresh or 1/2 tsp dry). Combine the sauce in your slow cooker with 2+ lbs of boneless chicken thighs. To prepare in 4-5 hours on low, or 2-3 hours on high. The chicken is done cooking when it shreds easily and there’s no pink meat and the sauce has thickened to a glaze.

If the sauce remains thin, try simmering it in a saucepan for 5 mins. To thicken it with a slurry, combine 1 tbsp of cornstarch with 2 tbsp of cold water to stir and then add. Serve this dish with rice and steamed broccoli for the best experience.

For chicken thighs, drumsticks, and skinless thighs, if set to low, the cooking time will take about 3 to 4 hours. Your kids will love the drumsticks because it makes them feel super special.

4) Chicken Teriyaki

What you get with Chicken Teriyaki: The slow cooker method is far superior when it comes to tenderizing the meat compared to the stovetop method. It is also the best method for tenderizing the chicken.

For the sauce, combine the following ingredients: 1/2 cup of soy sauce, 1/4 cup of brown sugar, 3 tbsp of rice vinegar, 2 tbsp of ginger (grated), 4 cloves of garlic (minced), 1 tbsp of sesame oil, and 2 tbsp of cornstarch. Afterwards, place the chicken in the slow cooker. You will need over 2 pounds of chicken thighs (boneless and skinless). It can be done on a low heat setting for 4 to 5 hours, or on a high heat setting for 2 to 3 hours.

You will know it’s done when the chicken is easy to shred. If the sauce has not thickened, pour it into a small saucepan and reduce it on the stove for 3 to 5 minutes. Afterwards, cut or shred the chicken and put it back in the sauce. Serve it over rice with steamed broccoli, sesame seeds, and green onion (sliced).

For a Hawaiian variation, you may replace and add 1 (15 oz) can of drained pineapple chunks during the last hour of cooking. If you prefer slices rather than shreds, use chicken breasts.

5) Lemon Garlic Chicken

Why Lemon Garlic Chicken is my choice: Unlike most other crockpot dinners, lemon garlic chicken is made with fresh ingredients. This adds a level of liveliness and energy that is atypical for crockpot meals, which tend to feel very cozy and warm. The lemon really makes this dish shine.

Put 2 pounds of bone-in chicken thighs into the slow cooker. In another bowl, combine over a third of a cup of olive oil, juice from 2 lemons (save zest for later), 6 chopped garlic cloves, 1 tablespoon oregano, 1 teaspoon thyme, and salt and pepper to taste. If you’re on low, set it for 5-6 hours, and if you’re on high, set it for 3-4 hours.

It is done when the meat comes off the bone easily and has merged with the olive oil. To achieve a flavorful pan sauce, before serving, add fresh lemon zest, chopped parsley, and a little olive oil.

You may also serve this alongside rice or orzo.

To increase the bulk of this meal, include 2 sliced bell peppers and 1 sliced onion in the slow cooker. If you’re cooking boneless thighs, the cooking time on the LOW setting will be between 4 to 5 hours.

6) Creamy Chicken Alfredo

In 10 minutes of prep time (plus 4 hours for the chicken to reach a spoon-shreddable texture), you can enjoy one of the all-time great classic comfort food dishes: Creamy Chicken Fettuccine Alfredo.

Gather 2 lbs. of boneless, skinless chicken thighs or breasts and place them in your slow cooker with 1 cup of chicken broth, 4 minced garlic cloves, 1 teaspoon of Italian seasoning, salt and pepper to taste, and set the slow cooker to LOW for 4-5 hours.

Once done, remove the chicken and shred or slice it. While the chicken rests, take the leftover broth from the slow cooker and mix it with 1 cup of heavy cream and 1.5 cups of grated parmesan cheese. Cover and set to cook on HIGH. Wait 5-10 mins or until the sauce thickens to coat the back of a spoon. Once it reaches the desired thickness, add the chicken back into the sauce. At this time, you should boil 8-12 oz. of fettuccine and toss it into the chicken and sauce. Finish with cracked pepper and sprinkle with parmesan cheese.

To make a green Alfredo sauce, add 2 cups of baby spinach into the cream as it’s cooking. Use half-and-half if you want a lighter version of the sauce.

7) Chicken Tortilla Soup

Chicken Tortilla Soup makes the cut: Chicken tortilla soup is a meal prep that can give you takeout vibes.

For under $8 you can customize your meal even further with great toppings.

To make your dish, start with 1.5 lbs of boneless skinless chicken thighs. Combine this with 4 cups of chicken broth, 28 oz of crushed tomatoes, 15 oz black beans (drained and rinsed), 1 can of corn (drained), 1 diced onion, 4 cloves of minced garlic, 1 diced jalapeño (seeds included), 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and salt to taste. Let it cook on low for 6-7 hours.

The dish will be ready when the chicken shreds easily with two forks. After removing the chicken, shred it, and put it back into the pot with the juice of one lime and a handful of chopped cilantro. For the final touch to the soup, add the chips. You can top the dish with crushed tortilla chips, diced avocado, shredded cheese, and one scoop of sour cream.

You can forgo shredding the chicken by adding rotisserie chicken during the last hour of cooking. If you do this, replace the black beans with a can of pinto beans.

8) White Chicken Chili

The case for White chicken chili: This is the type of slow-cooker recipe that appears to require a lot of skill, when in fact, it takes just 15 minutes to prepare.

Green chilies are the primary ingredient in the recipe that adds flavor.

Now, some of the ingredients we’ll be putting in the slow cooker are 2 pounds of boneless, skinless chicken thighs, 3 cans (15 ounces each) of cannellini or great northern beans (which need to be drained), 2 cans (4 ounces each) of green mild chilies, 1 diced onion, 4 minced cloves of garlic, 4 cups of chicken broth, 2 teaspoons of cumin, 1 teaspoon of oregano, 1 teaspoon of salt, and some cayenne pepper (however much you prefer).

Afterward, set the slow cooker to a low setting for 6 to 7 hours. The chicken will finish cooking once it reaches the shreddable beef stage. After it has finished cooking, remove the chicken, shred it, and return it to the soup. Before serving the soup, mash 50% of the beans to help thicken the broth.

Lastly, add 1/2 a cup of sour cream and the juice from 1 lime to the soup before serving. You can also add some fresh, chopped cilantro and crushed tortilla chips for garnish if you want.

If you want it a little sweeter, consider adding 1 cup of corn (either frozen or canned). An additional great option is to add some pepper jack cheese.

9) Butter Chicken

Reason for Butter Chicken earning its spot: This Tuesday should be great for Indian food as we get to use the slow cooker for butter chicken. And yes, it’s called butter chicken for a reason, so please do not leave it out!

In the Slow Cooker, combine the following ingredients: 2 lbs of chicken thighs, 1 small onion (diced), 4 cloves of garlic (minced), 1 tablespoon of minced ginger, and 1 can (14.5 oz) of crushed tomatoes. Then, add 2 tablespoons of garam masala, 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of cayenne pepper.

Cook for 5 to 6 hours on a low setting. To check if the chicken is done, see if it is easy to shred. When done, shred or cube the chicken. In the last 20 minutes of cooking, add 1 cup of heavy cream and 4 tablespoons of butter into the slow cooker. The sauce will turn a creamy orange-pink color and have a layer of butter on top. Lastly, chop cilantro to serve with naan bread and basmati rice.

Instead of heavy cream, fresh coconut cream can be used to make it dairy-free. The cayenne can be adjusted to preference (not recommended for kids, but feel free to double it for extra spice).

10) Chicken Tikka Masala

Where Chicken Tikka Masala earns its spot: Chicken Tikka Masala is the dish that taught me how to bloom spices in oil, even in a slow cooker, Tikka Masala proved to be one of the best dishes to use this technique. Also, just 30 seconds in a hot frying pan completely changes the flavor.

To begin, get a slow cooker ready. Next, get a frying pan, heat 2 tablespoons of oil on medium heat, and add an onion (chopped) and cook for 5 minutes. Once the onion looks clear, add 4 cloves of garlic (minced or grated), and 1 tablespoon of ginger, 2 tablespoons of garam masala, 1 tablespoon of paprika, cumin, and turmeric. Then cook for 30 seconds (this is the best step, the spices should smell extremely good).

Now add to the slow cooker 2 lbs of boneless skinless chicken thighs, 1 (14.5 oz) can of crushed tomatoes, and 1 teaspoon of salt. Set it to LOW for 4-5 hours. It is done when the chicken is tender. In the last 20 minutes, add 1 cup of heavy cream and 1/3 cup of plain yogurt, then stir. Garnish with fresh cilantro and serve over basmati rice.

If you would like it to be richer and dairy-free, replace the heavy cream with coconut milk. For additional color, add 1 cup of frozen peas during the last 20 minutes of cooking.

11) Chicken And Dumplings

To prepare this dish, begin by placing 2 pounds of skinless and boneless chicken thighs into a slow cooker. Next, put in 2 chopped carrots, 2 chopped celery stalks, 1 chopped onion, 4 minced garlic cloves, 6 cups of chicken broth, 1 teaspoon of thyme, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set the slow cooker for 5 to 6 hours on low. Once the slow cooker has finished cooking, remove the chicken, shred it, and place it back into the slow cooker.

To make the batter, combine 2 cups of Bisquick (or you can make your own by mixing 2 cups of flour, 1 tbsp of baking powder and 1/2 teaspoon of salt) and 2/3 cups of milk. Mix the batter until it becomes thick. Take 1 tablespoon of the batter, place it into the soup and cover the slow cooker. Set the temperature to high and let it cook for another 30 to 40 minutes.

The dumplings will be ready when they are puffy and have doubled in size. If you poke a toothpick into a dumpling and it comes out clean, the dumpling is finished cooking. If you prefer a creamy broth, add 1/2 cup of heavy cream to the soup in the last 5 minutes of cooking.

If you’re short on time, you can make frozen biscuit dough dumplings. The dough can be cut into fourths to create single dumplings. For added color and sweetness to the dish, add frozen peas during the last 15 minutes of cooking.

12) Chicken Noodle Soup

Why Chicken Noodle Soup is Effective: In comparing stove top chicken noodle soup with crock pot chicken noodle soup, crock pot chicken noodle soup is superior because it has a richer depth of flavor plus it has chicken that is more tender and the noodles are added at the end so they are less likely to be overcooked and develop an undesirable texture.

Place the following ingredients into your slow cooker: 8 cups of chicken broth, 2 pounds of bone-in chicken thighs (or a whole chicken cut into pieces), 3 chopped carrots, 3 chopped stalks of celery, 1 chopped onion, 4 minced cloves of garlic, 2 bay leaves, approximately 1 teaspoon of dried thyme, and salt and pepper to taste. After all ingredients have been added, set the cooker to Low for 5 to 6 hours.

Once the time is done, take the chicken out and let it cool for a few minutes. Next, remove the bones and skin, and shred the chicken into bite-sized pieces. Add the shredded chicken back into the pot. During the last 15 minutes of cooking time, add 2 cups of egg noodles to the pot, cover it, and cook until the noodles are done (taste one to check). Lastly, add a sprinkle of parsley and a splash of lemon juice to the pot. The broth with lemon is amazingly good.

The easiest way to add protein is to pitch in a rotisserie chicken during the last 30 minutes. For a more developed savory taste, add a Parmesan rind to the broth while it’s cooking.

13) Chicken And Rice

Why Chicken And Rice belong here: Slow-cooker chicken and rice This one-pot dinner cleverly cooks the rice by adding it later than the chicken.

To prepare the chicken, put 2 pounds of chicken thighs (bone-in) in your slow cooker, then pour in 4 cups of chicken broth, add 1 diced onion, 4 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Cover and cook for 4-5 hours on LOW. Once the time is up, take out the chicken and set it aside. Stir the broth and add 1.5 cups of long grain white rice. Stir, cover, and increase the heat to HIGH for 25-30 minutes until the rice is soft and most of the broth is soaked up. In the last 5 minutes, add the chicken back in. You can remove skin if you’d like, but the chicken should be tender enough to come off the bone, and the rice will be fluffy. Finally, garnish with fresh parsley.

For additional creaminess, you can add a 10.5 oz can of mushroom soup when adding the rice. Remember that brown rice will change the cooking time.

14) Chicken Fajita Filling

What works for Chicken Fajita Filling: Slow cooker chicken fajita filling allows you to prepare 3-4 nights worth of meals including chicken tacos, chicken bowls, chicken quesadillas, or chicken salad using 2 pounds of chicken.

Place 2 pounds of boneless, skinless chicken thighs in your slow cooker. Slice 3 bell peppers and 1 large onion, and add them along with 4 minced garlic cloves and 1 (14.5 oz) can of diced tomatoes (drained). For seasoning, you can add either 2 tablespoons of fajita seasoning or for a spicier kick, add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of garlic powder).

Also, add 1 teaspoon of salt and the juice from 1 lime. Cook on LOW for 4 to 5 hours. You will know it is done when the chicken shreds easily and the peppers are soft with just a little bit of crunch. Shred the chicken and heat some tortillas. You can add sour cream, guacamole, and cheese to your liking.

With the frozen stir-fry pepper and onion mix, there is no cutting or slicing that has to be done. If you want to make a beef fajita version, you can use thinly sliced skirt steak. For that, you would cook it on LOW for 6-7 hours.

15) Chicken Enchilada Filling

Why this belongs here: Slow cooker chicken enchilada filling is perfect for meal prep since one batch fills a 9×13 inch enchilada pan. You can also use it to make multiple burritos or as a nacho topping for the whole week!

Place skinless boneless chicken thighs weighing 2 pounds into the slow cooker.

Add one can (10-15 oz) of red or green enchilada sauce, and 1 chopped onion, four minced garlic cloves. Cook on LOW for 5-6 hours.

Finish when the chicken is tender enough to be shredded easily. Shred in the sauce. In the last 30 minutes, add 1 cup (about 160 g) of frozen corn (you do not have to thaw it) and 1 (15 ounce) can of black beans (drained). When making enchiladas, you will fill the warm tortillas and place the filled tortillas in a 9×13-inch pan. Add more enchilada sauce and sprinkle with cheese. Bake for twenty minutes at 375 °F.

Substitution: If you were unable to prepare your slow cooker, you can include shredded rotisserie chicken in the last 30 minutes. For a more tangy filling, instead of red sauce use green sauce.

16) BBQ Pulled Chicken

Barbecue Pulled Chicken: The BBQ pulled chicken will be the slow cooker substitute for pulled pork and will take half the cook time. 2 pounds of thighs will yield 4-6 sandwiches plus extras for salad toppings/quesadilla filling.

Put two pounds of boneless skinless chicken thighs in the slow cooker. Then, add one cup of BBQ sauce (any brand), one quarter cup of apple cider vinegar, two tablespoons of brown sugar, one tablespoon of Worcestershire sauce, and one teaspoon of smoked paprika.

Your slow cooker can be set to low for 6-7 hours, or to high for 3-4 hours. The meal will be done when the chicken is tender enough to be pulled apart with two forks. Prior to pulling the chicken, remove some liquid so the chicken is saucy rather than soupy. Lastly, add a layer of coleslaw and pickles to the brioche buns.

To make a more classic pulled-pork sandwich, use pork shoulder (boneless, cut into 3-4 inch pieces). Set the crock pot to LOW for 8-9 hours.

17) Chicken Parmesan

Here is why you should consider this dish for tonight: One of the most adored dishes of Italian-American cuisine is Chicken Parmesan. Thanks to the slow cooker, you can cut the chicken with a fork – it’s that tender! The breading is added at the very end.

Place 2 lbs of boneless, skinless chicken breasts in the slow cooker. In another bowl, combine 1 jar (24 ounces) of marinara, 2 tablespoons of olive oil, 4 cloves of minced garlic, Italian seasoning (1 tablespoon), salt (1 teaspoon), and crushed red pepper flakes (1/2 teaspoon). Cook on LOW for 5 to 6 hours.

The sauce should be bubbling and the chicken should be tender. About 20 minutes before the chicken is done, add 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated parmesan cheese to each chicken breast. After placing the cheese on the chicken, cover to let the cheese melt.

To prepare the crumby topping, heat 2 tablespoons of olive oil in a pan and add 1 cup of panko bread crumbs. Stir often until the crumbs turn a deep golden brown (about 4 to 5 minutes). Once the chicken is done, sprinkle the crumby topping onto the cheesy chicken.

The chicken with sauce can be served over pasta. To make preparation easier, use boneless, skinless thighs instead. Instead of using the slow cooker, take the time to bread the chicken (dredging it in flour, dipping it in egg, coating it with panko, and pan frying) before slow-cooking it in the marinara.

18) Chicken Cacciatore

Value of the Chicken Cacciatore: For example, Chicken Cacciatore is the rustic classic Italian dish “hunter’s chicken”, and the slow cooker is a good stand in for a braise of over 90 minutes.

Place 2 pounds of bone-in, skin-on chicken thighs into the slow cooker. Add 1 chopped onion, 1 chopped bell pepper, 4 cloves of garlic (minced), an 28 oz. can of crushed tomatoes, 8 oz. sliced mushrooms (preferably cremini), 1/2 cup of red wine (this is optional but can be quite good), 1/4 cup of olives (kalamata or green), 2 tablespoons of capers, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 2 bay leaves.

Set the slow cooker to LOW and cook for 6-7 hours. The chicken will fall off the bone, and the sauce should have thickened to a rustic stew. For a cleaner texture dish, you can remove the skin. It can be served with polenta, pasta, or some crusty bread to soak up the sauce. Garnish with chopped parsley.

If you prefer not to use wine, substitute it with 1/2 cup of chicken broth and 1 tsp of red-wine vinegar. For another level of savory complexity, add 2-3 anchovies that are dissolved into the sauce.

19) Chicken Marsala

What Chicken Marsala gets you: The slow cooker allows you to feel the essence of a classy dinner even during the middle of the week.

Marsala chicken thighs with tomatoes and mushrooms are super easy to make.

Optionally, for added flavor: Brown 2 pounds of boneless, skinless chicken thighs in a separate pan (about 3-4 minutes on each side), and then move them to the slow cooker. Then add 8 ounces of sliced cremini (or baby bella) mushrooms, 1 diced shallot, 4 cloves of garlic (minced), 1/2 cup marsala wine, 1/2 cup chicken broth, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and a sprinkle of salt and pepper.

Cook for 4-5 hours on low so the chicken can get tender and the sauce can get rich (oh yeah, and a little thick). In the last 15 minutes, add half a cup of heavy cream and 2 tablespoons of butter. To thicken the sauce, if needed, pour just the sauce into another saucepan and let it reduce for 5 minutes. This goes great with mashed potatoes, polenta, or pasta.

Sherry wine can be substituted for Marsala (it is somewhat dryer). If you want a lighter alternative, skip the cream and add more butter at the end.

20) French Onion Chicken

French Onion Chicken Pitch: With a seven hour cook time, the chicken and onions develop a flavor profile that mimics caramelization. The dish is finished off with melted Gruyere cheese.

Slice and chop 4 large yellow onions. In your slow cooker mix them with 4 tbsp of butter, 2 tbsp of olive oil, 1 tsp of salt, and 1 tbsp of sugar. After 4 hours of cooking on LOW, do 1-2 stirs, and add 2 lbs of bone-in chicken thighs, 2 cups of beef broth, 4 cloves of minced garlic, 1 tbsp of Worcestershire sauce, and 1 tsp of dried thyme.

It is done when the chicken pulls off the bone, and the onions have transformed into a rich brown gravy. For the last 15 minutes, cover the chicken thighs with 1/3 cup of grated Gruyère cheese and keep covered until the cheese is melted. For the gravy, serve with rough bread or over the mashed potatoes.

You can also use chicken breasts, but in this case, it is suggested to decrease the second cooking step to 2-3 hours on LOW as it tends to dry out quicker. For added depth of flavor, you can include 1/4 cup of dry sherry or white wine.

21) Chicken And Gravy

Why Chicken and Gravy make the cut: Chicken and gravy over mashed potatoes is about as comforting as food gets. It tastes like a diner special, and it comes together with the simplest ingredients, needing just a packet of gravy.

For this recipe, you have the option to use either chicken thighs or chicken breast. If you choose thighs, grab about 2 pounds of skinless, boneless thighs and cut them into smaller pieces. After cutting the chicken, place it into your slow cooker, add 2 cups of chicken broth, 1 tablespoon Worcestershire sauce, 1 teaspoon onion powder, and season your dish with thyme. In addition, you will need 2 packets of brown gravy mix.

Note that you can use brown gravy as an addition to this recipe; however, do not forget that 1 packet of gravy mix should be added to 1/2 cup of cold water to prevent it from clogging and going into the slow cooker as a solid. For your slow cooker, use the LOW selection and set it for 4-5 hours. The chicken will be done when it can easily be shredded with a fork, and the gravy will be thick.

It is a good idea to cut or shred the chicken and place it back into the gravy, but when it is time to serve, I suggest pairing the dish with mashed potatoes, and steamed peas or green beans. If you find that the gravy is too thin after slow cooking, turn the slow cooker to HIGH for 15 minutes with the lid tilted.

To make a variation with stroganoff, you can switch out the gravy mix for one 10.5 ounce can of cream of mushroom soup. To further enhance the flavor of the gravy mix, you can also add 8 ounces of sliced mushrooms in addition to the chicken.

22) Chicken Pot Pie Filling

Why it’s worth a spot: Chicken pot Pie filling in the slow cooker is an incredible meal-prepping strategy because it allows you to make a massive quantity of filling and use it in various ways throughout the week (over biscuits, in puff pastry, and even over mashed potatoes).

Place into the slow cooker: 2 pounds of boneless, skinless chicken thighs, 2 sliced carrots, 2 sliced stalks of celery, 1 sliced onion, and 4 cloves of garlic. \ Pour in 4 cups of chicken broth, add 1 tsp of dried thyme, and 1 tsp of dried sage. Add as much salt and pepper as you would like.

Cook on LOW for 5-6 hours. After the chicken is done, remove it and chop or shred it. In a bowl, mix 1/4 cup of flour with 1/2 cup of cold milk until smooth. Add it to the slow cooker and stir it with the broth. Put the chicken back in along with 1.5 cups of frozen peas.

Cook on HIGH for 20-30 minutes (stir once or twice). It will be done when the broth thickens to the consistency of cream- like gravy. This dish is best served over biscuits, with pre-baked puff pastry shells, or mashed potatoes.

To make the filling creamier, add 1/2 cup of heavy cream during the last 10 minutes of cooking. If you don’t want to do the slow-cooking step, you can use shredded rotisserie chicken. Just add the chicken during the last 30 minutes.

23) Chicken And Stuffing

Where Chicken and Stuffing earns its reputation: My mother would make chicken and stuffing every Sunday night. This slow cooker version does both in one go. The stuffing soaks up the broth while the chicken stays nice and moist.

Place 2 pounds of boneless skinless chicken breast in the slow cooker. In a separate bowl mix a can of cream of chicken soup (10.5 ounce), 1/2 cup sour cream, 1 cup chicken broth, and salt and pepper to taste. Pour this mix over the chicken. Cook on low for 4 to 5 hours.

Check to see if the chicken is tender. Once it is done, take the chicken out of the pot and shred it. Add 1 box of stuffing mix (any flavor, Stove Top works) and 1 stick (1/2 cup) of melted butter to the broth from the slow cooker. Cover and set to high for 30 to 40 minutes or until the stuffing absorbs all the broth and becomes fluffy. In the last 5 minutes, add the shredded chicken to the pot to heat. Optional: Garnish with parsley.

You can substitute the cream of chicken soup with a homemade roux. During the last 15 minutes of cooking, you can also add 1.5 cups of frozen peas or corn.

24) Slow Cooker Buffalo Chicken

Why this one tonight: Slow cooker Buffalo Chicken will be the dinner that turns into 4 different meals: sandwiches, wraps, salad toppings, nachos, even Buffalo chicken dip. One slow cooker Buffalo chicken can provide different meals for an entire week.

Put 2 lbs of boneless skinless thighs or breast in a slow cooker and prepare the sauce. For this, combine 1 cup of Frank’s RedHot (or another brand of hot sauce) and 1/2 cup of ranch dressing or softened, unsalted butter (for a milder sauce), 2 tbsp of apple cider vinegar, 4 minced cloves of garlic, and 1 tsp of Worcestershire sauce. Set it to LOW for 5-6 hours. The chicken is finished when it is shreddable with two forks.

It is best to shred the chicken in the sauce, this allows the chicken to be infused with the spicy, buttery goodness. If it is too saucy, you can drain some of the sauce. Finally, assemble the sandwiches on the toasted brioche buns with the chicken, ranch, crumbled blue cheese, and pickles. If you’d like some crunch, toss in some celery sticks.

Boneless thighs will make cooking the easiest.

Also, if you want Buffalo chicken dip instead of sandwiches, add 8 ounces of cream cheese during the last 30 minutes.

25) Chicken Shawarma Bowls

Chicken Shawarma Bowls Benefits: Relive the joy of authentic Middle Eastern street food with the yogurt marinade while it tenderizes the chicken, and enjoy skipping the line to watch the epic vertical spit cook!

In a bowl, combine 1 cup plain Greek yogurt, 1/4 cup olive oil, juice from two lemons, six cloves of garlic (minced), two tablespoons (2 tbsp) of paprika, two tablespoons (2 tbsp) of cumin, one tablespoon (1 tbsp) of coriander, one teaspoon (1 tsp) of turmeric, one teaspoon (1 tsp) of cinnamon, one teaspoon (1 tsp) of salt, and half a teaspoon (1/2 tsp) of cayenne pepper,

Whisk until everything is combined. Use the mixture to marinate two (2) pounds of chicken thighs (boneless and skinless, sliced or chunked).

Marinate for 30 minutes (the maximum time is 24 hours). After, put all of it in a slow cooker for 4 to 5 hours on the LOW setting. It is ready when the chicken is shredding apart and the sauce has thickened. After that, set up a bar with everything for customizing your bowls: chicken, sliced cucumbers, halved cherry tomatoes, red onions, feta, olives, and hummus/tzatziki with fresh chopped parsley. Good base options include rice or cauliflower rice.

You could prepare the chicken breasts (3-4 hrs on LOW). For an authentic experience, you can also add warm pita, shredded lettuce, and pickled turnips.

26) Chicken Gyros

Chicken gyros, why it earns dinner: Using slow cooker chicken gyros and pantry yogurt, you can get pretty close to Greek street food. The marinade is what sets this dish apart.

In a bowl, combine 1 cup of plain Greek yogurt, 1/4 cup of olive oil, the juice of 2 lemons, 6 cloves of garlic (minced), 2 tablespoons of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Then blend until fully combined. Pour the mixture over 2 pounds of boneless, skinless chicken thighs. Marinate for as little as 30 minutes or as long as 24 hours.

After marinating, place the chicken in a slow cooker set to low for 4-5 hours. It is complete when the chicken is able to be shredded or sliced easily. For the tzatziki, combine 1 cup of Greek yogurt, 1/2 of a cucumber (grated and drained), 2 minced cloves of garlic, 1 tablespoon of lemon juice, and 1 tablespoon of chopped dill, and season with salt to taste. Then heat 6-8 pita rounds. For the assembly of the gyros, place chicken, tzatziki, diced tomatoes, sliced cucumbers, red onions, feta, and olives.

To create a more genuine spice experience, you can substitute the chicken for lamb (this will require LOW cooking for 6-7 hours). Additionally, you can skip the pita and serve it as Greek salad bowls instead.

27) Chicken Curry

Why Chicken Curry is a Winner: With a slow cooker, curry paste, and coconut milk, you can make a one-pot meal with 2 lbs of chicken and feed 4-6 people. This includes rice and chicken curry!

To start, pour two tablespoons of oil into your frying pan and set the heat to medium. Once the oil is heated, add one chopped onion and let it cook for about five minutes. Next, add 4 chopped garlic cloves, 1 chopped ginger (1 tbsp), and 3 tbsp of red or yellow curry paste, plus 1 tsp of cumin and 1 tsp of garam masala. Stir for about 30 seconds. (This is the difference between a flat curry and a vibrant one).

To the slow cooker, add 2 lbs of boneless skinless chicken thighs, 1 14 oz can of coconut milk, 1 14.5 oz can of diced tomatoes, and 1 tsp of salt. This needs to be cooked on LOW for 5 to 6 hours. The chicken will be tender, and there will be a slimy oil slick on the top. In the last 10 minutes, add 2 cups of baby spinach. Finally, add some cilantro and a squeeze of lime juice. This will be served over basmati rice.

Substitution: For an added heartiness to the curry, add in 1 large sweet potato (cubed). Using a green curry paste from Thailand will create a different taste.

28) Peanut Chicken

What Peanut Chicken gets you: Peanut Chicken is an outstanding blend of West African and Asian cuisines. It may sound unusual, but believe me, it is really delicious. The peanut butter in the sauce adds an unbelievable level of creaminess.

In a mixing bowl, combine 3/4 cup peanut butter, one 14 oz. can of coconut milk, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons grated ginger, 4 cloves minced garlic, 1 tablespoon sambal oelek (or Sriracha) and 2 tablespoons brown sugar. In a slow cooker, add more than 2 lbs. of skinless/boneless chicken thighs. Chop and add a peeled and cubed sweet potato and a chopped red bell pepper.

Cover and cook on LOW for 5 to 6 hours. Once the chicken can be easily pulled apart and the sauce has thickened to a consistency of heavy cream, it’s done. Shred the chicken directly in the sauce. Top with peanuts, fresh cilantro, lime wedges, and rice.

Changes: You can substitute almond butter for peanut butter (this will be a little less savory). If you want to add more color to this dish, you can add 1 cup of frozen green peas or edamame during the last 15 minutes of cooking.

29) Chicken Taco Soup

Why Chicken Taco Soup belongs here: Another simple recipe is the slow-cooker meal that uses cupboard staples (canned beans, canned corn, salsa) to feed a crowd.

It is chili with additional ingredients.

To prepare the dish, start by placing the following items in your slow cooker. These include two pounds of your choice (either breasts or thighs) of boneless and skinless chicken, a 28 ounce can of crushed tomatoes, four cups of chicken broth, a 15 ounce can of black beans (make sure to drain them), a 15 ounce can of pinto beans (be sure to drain them), a 15 ounce can of corn (ensure to drain it), a 4 ounce can of diced green chiles, a cup of salsa, one pack of taco seasoning (alternatively, you can combine two tablespoons of chili powder, one tablespoon of cumin, and one teaspoon of paprika), and some salt to taste.

Set your slow cooker to the LOW setting to cook for a duration of 6 to 7 hours. The chicken will be done once it is tender enough to be shredded using two forks. Shred the chicken directly into the soup and toss it a handful of chopped cilantro as well as the juice of one lime. Finally, some crushed tortilla chips will go in the soup topped with avocado, sour cream, and shredded cheese. Enjoy your delicious meal!

To thicken and add creaminess to the soup, you can add a can of refried beans and stir them in at the end. For a more substantial option, you can add ground beef or turkey (just be sure to brown the meat first).

30) Chicken Caesar Sandwiches

Chicken Caesar Sandwiches, the argument: Our sandwiches feature slow-cooker chicken as the protein, so it’s essentially a Caesar salad sandwich.

It may sound bad, but it is effective.

To prepare the chicken, add 2 pounds of boneless and skinless chicken breast to the slow cooker along with 1 cup of chicken broth, 4 chopped garlic cloves, 1 tablespoon of lemon juice, 1 teaspoon of Italian seasoning, and some salt and pepper to taste.

Cook the mixture on LOW for about 4 to 5 hours. You will need to pull and shred the chicken. In a bowl, combine half a cup of Caesar dressing (store-bought or homemade), the chicken, and a quarter cup of grated parmesan cheese. Add freshly cracked pepper to your liking and mix until combined. For the sandwiches, toast 4 to 6 Ciabatta rolls or thick slices of sourdough bread. Layer some chopped romaine, the Caesar chicken, sliced tomatoes, and parmesan shavings. Pickled red onions (if you have them) add a delicious bite.

If desired, the complete homemade version can certainly be sacrificed for this. A Caesar-bacon variation can also be made by adding bacon.

31) Chicken Burrito Bowl

Chicken and black beans make a sturdy base for burrito bowls all week. Cook chicken with beans, salsa or tomatoes, and a few spices, then shred and mix everything together. Serve with rice, corn, shredded lettuce, and whatever toppings you like. It’s one of those recipes that feels even easier the second time you make it.

From this range of choices, my top pick would have to be the salsa shredded chicken. I batch prep it each Sunday, and in the following week, I repurpose it for tacos on Monday, salads on Tuesday, quesadillas on Wednesday, and a burrito bowl on Thursday. It is a staple in my meal preparation.

When it comes to chicken tikka masala, my tip for elevating your slow cooker Indian meal to a decently respectable one is to bloom your spices in a separate pan first, as this is key. I think those are good starting points. While slow cooker chicken might seem more bland than it actually is, the real skill lies in knowing the right balance of when to bring the slow cooker and when to bring the stovetop.