31 Crockpot Chicken Recipes: Meal Prep Made Simple

Slow-cooker chicken is the best way to show off just how little effort we need to spend to be rewarded with a tasty dinner. Just 2 pounds of chicken thighs and a sauce or marinade takes just a couple more hours to prepare. You’ll have dinner ready, plus lunch tomorrow, and you’ll probably still have enough for a few more meals. Each of the 31 recipes makes the most of chicken’s long cook tolerance – chicken thighs stay tender no matter how long they cook, chicken breasts shred at 5 hours, and drumsticks fall off the bone. Most recipes will only take 10-15 minutes of prep plus some time for the slow cooker to do it’s magic. Many of the recipes will allow you to have several meals especially the ones with chicken that you will want to shred.

Here are some tips I’ve learned from slow cooking chicken multiple times. Try to put the chicken in the slow cooker with salt at least 30 minutes before starting the cooking process, since salt will help with some of the tenderizing as the chicken cooks. If the recipe calls for a lot of spices such as curry, tikka masala, or mole, make sure to bloom your spices in a hot pan for about 30 seconds before adding them to the slow cooker, since the slow cooker won’t do it for you. If you want to have a sauce thickening to your liking, don’t put it in the slow cooker because it won’t thicken on its own, so just do it at the end. I have a rotation of 31 different chicken dinners, each with a why-pick-this-tonight hook, scan / time and look doneness cues so you don’t have to guess, and a swap if your pantry doesn’t match mine.

1) Salsa Shredded Chicken

Salsa Shredded Chicken, the short case: Salsa shredded chicken is another three-ingredient dinner that I make on autopilot, and the chicken shreds into something that is going to be used in tacos, bowls, quesadillas, and salads for three days.

Place two pounds of boneless, skinless chicken thighs into the slow cooker and pour a 16-24 ounce jar of salsa (choose your level of spiciness) over it. Also add 1 tsp of cumin, 1 tsp of garlic powder, and a pinch of salt. Cook for 3-4 hours on HIGH or 5-6 hours on LOW. You will know the chicken is done when it shreds easily with virtually no resistance. Shred the chicken in the pot so it soaks up all the salsa juices. If it looks too soupy, drain some liquid before serving. You can save the liquid for rice or soup.

While you can use chicken breasts, they typically end up being dry, so if you are just starting out with the slow cooker, go with thighs. For a smokier flavor, add a chopped chipotle in adobo sauce and a teaspoon of brown sugar.

2) Chicken Tinga

Why Chicken Tinga pulls its weight: Chicken Tinga’s secret is in the chipotle pepper. With its smoky and spicy flavor, it transforms shredded chicken making the chicken thigh the best taco filling you will ever create.

Place two pounds of boneless and skinless chicken thighs into the slow cooker. Then add 1 diced onion, 4 minced garlic cloves, 1 14.5 ounce can of either crushed or fire-roasted tomatoes, 2-3 chipotle peppers in adobo (chopped, plus 1 tbsp of adobo sauce. Add more if you want more heat), 1 teaspoon of cumin, 1 teaspoon of dried oregano, and salt and pepper to taste. Cook for 5-6 hours on LOW or 3-4 hours on HIGH. It’s done when the chicken can be shredded easily with two forks. Shred the chicken in the sauce so that it soaks up the smoky flavor. Serve with corn tortillas, diced onion, cilantro, lime, and a sprinkle of queso fresco.

Swap: If that’s what you have, you can use boneless skinless chicken breasts (4-5 hours on LOW). If you like something a bit heartier, add a drained 15 oz can of black beans in the last 30 minutes of cooking.

3) Honey Garlic Chicken

What Honey Garlic Chicken gets you: The honey garlic chicken is made from ingredients that is always at the shop so its easy to make. It is also the one meal that my kids will not negotiate on and eat it willingly.

In a bowl, mix 1/3 cup each of honey and soy sauce, 1/4 cup of ketchup, 6 cloves of minced garlic, 1 tablespoon of rice vinegar, and 1 teaspoon of fresh ginger (or 1/2 teaspoon of dried). In a slow cooker, add over 2 pounds of boneless chicken thighs. Cook for 4-5 hours on low, 2-3 hours on high. The chicken is done when a knife goes through easily, there is no pink, and the sauce has thickened to the consistency of a glaze. If the sauce is still thin, you can either transfer it to a saucepan and cook it for about five minutes to thicken, or you can add a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. This dish is great served with rice and steamed broccoli.

\em>Cook time on low for skinless thighs & thighs and drumsticks is around 3-4 hours. Children love drumsticks & thighs as they make them feel special.

4) Chicken Teriyaki

What Chicken Teriyaki gets you: The slow cooker version of the takeout classic does a better job at tenderizing the chicken when compared to the stovetop version.

To make the sauce, combine: 1/2 cup of soy sauce, 1/4 cup of brown sugar, 3 tablespoons of rice vinegar, 2 tablespoons of grated ginger, 4 garlic cloves minced, 1 tablespoon of sesame oil, and 2 tablespoons of cornstarch. Next, add more than 2 pounds of boneless skinless chicken thighs to the slow cooker. You can cook it on LOW for 4-5 hours or HIGH for 2-3 hours. Once the chicken can be shredded easily and the sauce has thickened to a glaze, it is done. If the sauce has not thickened, transfer it to a small saucepan and reduce the sauce on the stove for 3-5 minutes. Then, cut or shred the chicken, return it to the sauce and serve it over rice with steamed broccoli, sesame seeds, and sliced green onions.

For a Hawaiian variation, you can exchange and include one can of drained pineapple chunks in the last hour. If you prefer slices instead of shreds, use chicken breasts.

5) Lemon Garlic Chicken

Why Lemon Garlic Chicken is my choice: Lemon garlic chicken is different from typical crockpot dinners in that it is made with fresh ingredients so it feels more vibrant and lively, instead of the usual comfort food. The lemon is what makes it special.

Place two pounds of bone-in chicken thighs into the slow cooker. In a bowl, combine more than one-third cup of olive oil, the juice of two lemons (reserve the zest for finishing), six minced cloves of garlic, one tablespoon of dried oregano, one teaspoon of dried thyme, as well as salt and pepper to taste. If you’re cooking on a low setting, plan on cooking for 5-6 hours. If you’re cooking on a high setting, plan for 3-4 hours. It is finished when the meat is easily pulled from the bone and the juices have merged with the olive oil to create a fragrant pan sauce. Prior to serving, add fresh lemon zest, chopped parsley, and a drizzle of olive oil. Pair with crusty bread to dip in the sauce, or serve over rice or orzo.

To make your meal even more filling, add two bell peppers (sliced) and one onion (also sliced) to the slow cooker. For the boneless thighs, count on 4 to 5 hours of cooking time on the LOW setting.

6) Creamy Chicken Alfredo

The case for Creamy Chicken Alfredo: It’s only 10 minutes of cooking time (and 4 hours of letting the chicken come to the point where you can spoon-shred it) to make a classic comfort food dish. Creamy Chicken Alfredo.

Place two pounds of boneless and skinless chicken breast or thigh meat into the slow cooker. Pour in one cup of chicken broth, add four minced garlic cloves, one teaspoon of Italian seasoning, salt, and pepper. Set to cook on LOW for four to five hours. When done, take the chicken out and shred or slice it. While the chicken rests, combine one cup of heavy cream and 1.5 cups of grated parmesan with the leftover broth in the slow cooker. Cover it and set it to cook on HIGH for five to ten minutes or until the sauce is thick enough to coat the back of a spoon. Once the desired sauce has been accomplished, put the chicken back in the sauce. While you do this, boil 8 to 12 ounces of fettuccine past along with the chicken and sauce. Serve it along with cracked pepper and more parmesan cheese.

When stirring in the cream, add 2 cups of baby spinach to make a green Alfredo. For a lighter version use half-and-half.

7) Chicken Tortilla Soup

Why Chicken Tortilla Soup makes the cut: Chicken tortilla soup is the slow-cooker dinner that feels like takeout, costs about $8 to make a pot, and the toppings let everyone customize their bowl.

Combine 1.5 pounds of chicken thighs (boneless & skinless), 4 cups of chicken broth, 28 ounces of crushed tomatoes, 15 ounces of black beans (drain and rinse), 1 can of corn (drain), 1 diced onion, 4 minced garlic cloves, 1 diced jalapeno (seeds included), 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, and salt to taste. Cook on LOW for 6-7 hours and it is done once the chicken is able to be shredded with 2 forks. After removing the chicken, shred it and place it back into the pot. Add the juice of 1 lime and a handful of chopped cilantro. Add crushed tortilla chips, diced avocado, shredded cheese, and 1 scoop of sour cream. The finishing touch for the soup is the chips.

To avoid the raw chicken step, add rotisserie chicken in the last hour. If that’s what you have, replace black beans with a can of pinto beans.

8) White Chicken Chili

The case for White Chicken Chili: White chicken chili is the kind of slow-cooker dinner that looks like it took skill and took 15 minutes of prep. The primary source of the flavor is green chiles.

Place in the Slow Cooker: 2 pounds of boneless, skinless chicken thighs, 3 (15 ounce) cans of drained cannellini or great northern beans, 2 (4 ounce) cans of mild green chiles, 1 diced onion, 4 cloves of minced garlic, 4 cups of chicken broth, 2 tsp of cumin, 1 tsp of oregano, 1 tsp of salt and add some cayenne pepper to your preference. Set the Slow Cooker to LOW for 6 to 7 hours. The chicken is done when it is shreddable (remove, shred, and return back). Before serving, mash about half of the beans against the pot to thicken the broth. Lastly, add in 1/2 cup of sour cream and the juice of 1 lime. Top with chopped cilantro and crushed tortilla chips.

Suggestion: For added sweetness, you could substitute the beans for 1 cup of corn (frozen or canned works well). An even more decadent option would be to add some pepper jack cheese.

9) Butter Chicken

Where Butter Chicken earns its spot: This Tuesday is going to be an amazing Indian food experience because of Butter chicken in the slow cooker. Butter is an essential ingredient in this recipe, so don’t leave it out!

In a slow cooker, combine the following ingredients: 2 lbs of chicken thighs, 1 diced small onion, 4 minced cloves of garlic, 1 grated tablespoon of ginger, and 1 can of crushed tomatoes (14.5oz). Then, add 2 tb 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. After this, cook for 5 to 6 hours on the low setting. To know when the chicken is done, check for an easiness in shredding the chicken. Once it’s done, either shred or cube the chicken. In the last 20 minutes of cooking, add 1 cup of heavy cream and 4 tablespoons of butter to the slow cooker. The color of the sauce will change from red to creamy orange-pink with a slick of butter on top. Lastly, finish with chopped cilantro and serve with naan bread and basmati rice.

Coconut cream can be used in place of heavy cream for a dairy free option. Feel free to adjust the cayenne to your preferred spice level (remove it if serving to kids, double it for extra spice).

Nathaniel’s Pantry Notes: Salt Your Chicken the Day Before

I recall an incident while collaborating with a chef, where I put some chicken in a slow cooker, and the chef inquired, “Did you salt that overnight?” Of course, I did not. He seemed mildly annoyed, like I’d just discarded a whole loaf of bread. He explained that the slow cooker wouldn’t be able to season the meat from the inside. He said, “The salt has to arrive before cooking begins.”

The best enhancement you can do to slow-cooker chicken is to dry brine it (salt the chicken and let it rest). This not only tenderizes the meat, but also adds flavor throughout. The chicken actually has a nice seasoning profile, as opposed to just meat swimming in seasoned sauce.

• The ratio is 1 teaspoon of kosher salt per pound of chicken. Sprinkle evenly over thighs or breasts, then refrigerate uncovered (or loosely covered) for at least 4 hours, ideally 24. The salt draws moisture out, then back in, carrying flavor with it.

• Uncovered is better than covered for the first few hours. The skin (if you’re using bone-in skin-on) dries out a bit, which is what makes it crisp better at the end. If you can plan that far ahead, it’s worth it.

• Salt before, season after. The salt does its work alone. Layer the marinade, spices, or sauce on top right before it goes into the slow cooker. If you mix it all together hours in advance, the dry spices clump and the marinade pulls the salt away from the meat.

• If you forgot to salt overnight, 30 minutes is still better than nothing. The full transformation takes hours, but even 30 minutes of contact with salt makes a noticeable difference. Don’t skip the step just because you didn’t plan ahead.

I strongly recommend Diamond Crystal kosher salt (red box) — the most used kosher salt by chefs, as the larger flakes adhere to food better. Morton kosher salt (blue box) is denser and if you use it, use about three quarters of that amount. Table salt is acceptable, but use even less (1/2 tsp per pound) as the small grains dissolve more quickly and can result in over-salting.

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.

First, prepare the slow cooker. Heat 2 tablespoons of oil in a pan on medium heat. Add one chopped onion and let it soften for 5 minutes. When the onion is translucent, add 4 cloves of minced or grated garlic, and 1 tablespoon of ginger, 2 tablespoons of garam masala, 1 tablespoon of paprika, cumin and turmeric. 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.

To make it richer and dairy-free, substitute the heavy cream for coconut milk. For additional color, add 1 cup of frozen peas during the last 20 minutes of cooking.

11) Chicken And Dumplings

What to choose tonight: Slow-cooker chicken and dumplings is my grandma’s dinner (not made in a slow cooker), and this one has the same dumplings-on-top method.

Place two pounds of boneless and skinless chicken thighs in the slow cooker. Add two chopped carrots, two chopped celery stalks, one chopped onion, four minced garlic cloves, six cups of chicken broth, one teaspoon dried thyme, one teaspoon salt, and half a teaspoon of black pepper. Cook on low for five to six hours. When done, remove the chicken, shred it, and return it to the pot. To make the batter, combine two cups of Bisquick (or two cups of flour, plus 1 tbsp of baking powder, plus 1/2 teaspoon of salt) and two-thirds cups of milk. Stir until it is a thick batter. Take a tablespoon of the batter and drop it into the soup, cover it, and let it cook on high for 30 to 40 minutes. The dumplings are done when they are puffed and have doubled in size, and a toothpick comes out clean. If you want a creamy broth, add half a cup of heavy cream in the last five minutes.

When preparing dumplings, you can take a shortcut by using frozen biscuit dough, which can be quartered for individual dumplings. To add some color and sweetness to the dish, consider including frozen peas during the last 15 minutes of cooking.

12) Chicken Noodle Soup

What makes Chicken Noodle Soup work: When pitting stove top chicken noodle soup against crock pot chicken noodle chicken noodle soup, crock pot chicken noodle soup wins out due to its overall richer taste, tenderness of the chicken, and texture of the noodles as they are added at the end so they are less likely to be overcooked.

Here are the ingredient to be added to the slow cooker: 8 cups of chicken broth, 2 pounds of bone-in chicken thighs (or a whole chickens cut into pieces), 3 chopped carrots, 3 chopped stalks of celery, 1 chopped onion, 4 minced cloves of garlic, 2 bay leaves, about 1 teaspoon of dried thyme, salt and pepper to taste. Once the ingredients are added, cook on LOW for 5-6 hours. Once the time is done, remove the chicken, and let it cool for a few minutes. Afterwards, debone the chicken then shred it into pieces. Put the meat back into the pot and throw away all the bones and the skin. In the last 15 minutes add 2 cups of egg noodles, cover the pot, and cook until the noodles are done (taste one to find out). Finally, add a sprinkle of parsley and a splash of lemon juice to the pot. The broth with lemon is fantastic.

The no-bone-pulling shortcut is to add a rotisserie chicken in the last 30 minutes. To add a deeper savory flavor, while cooking, add a Parmesan rind to the broth.

13) Chicken And Rice

Why Chicken And Rice belong here: Slow-cooker chicken and rice is the one-pot dinner that handles rice (which is notoriously tricky in slow cookers) by adding it late. The rice is cooked separately from the prolonged cooking of the chicken.

Place two pounds of bone-in chicken thighs in the slow cooker. Pour in 4 cups of chicken broth, and add 1 diced onion, 4 minced garlic cloves, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 4-5 hours on LOW. Remove the chicken and set aside. Stir in 1.5 cups of long-grain white rice to the broth, cover, and turn the slow cooker to HIGH for 25-30 minutes. The rice should be tender and absorb most of the remaining broth. In the last 5 minutes, mix the chicken back into the pot (skin may be removed if preferred). It should be done once the chicken is tender enough to easily pull off the bone and once the rice is fluffy. Top with freshly chopped parsley.

Swap: For added creaminess, add a 10.5 ounce can of mushroom soup with the rice. Brown rice has a different cooking time.

14) Chicken Fajita Filling

What makes Chicken Fajita Filling work: Slow-cooker chicken fajita filling is ideal for making 3-4 nights worth of meals including tacos, bowls, quesadillas, or salads using 2 pounds of chicken.

Place two pounds of skinless boneless chicken thighs in the slow cooker. Add three sliced bell peppers, 1 large sliced onion, 4 minced garlic cloves, 1 drained 14.5-ounce can of diced tomatoes, 2 tablespoons of fajita seasoning (or chili powder to taste, combined with 1 teaspoon each of cumin, 1 teaspoon of paprika, and 1 teaspoon of garlic powder), 1 teaspoon of salt, and the juice of one lime. Cook on LOW for approximately 4 to 5 hours. It will be finished when the chicken cuts cleanly and drags, and the peppers are soft, but still have a bit of a crunch. Slice the chicken into strips and return the meat to the pot to absorb the juices. Warm some tortillas and serve with sour cream, guacamole, and shredded cheese.

The frozen stir-fry pepper and onion mix eliminates the need for slicing. For a beef fajita variant, skirt steak (thinly sliced) can be used; slow cook on LOW for 6-7 hours.

15) Chicken Enchilada Filling

Why Chicken Enchilada Filling belongs here: Chicken enchilada filling in the slow cooker is awesome for meal prep because one batch is enough to fill a 9×13 enchilada pan, make several burritos, or serve as nacho topping for the whole week!

Place two pounds of boneless, skinless chicken thighs into the slow cooker. Include one can (10-15 ounces) of red or green enchilada sauce, one chopped onion, four minced garlic cloves, one 4-ounce can of diced green chiles, one tablespoon of chili powder, one teaspoon of cumin, and add salt and pepper to taste. Cook on LOW for 5-6 hours. Finish when the chicken is tender enough to be shredded easily. Shred in the sauce. During the last 30 minutes, add 1 cup of frozen corn (you do not have to thaw it) and 1 (15 ounce) can of black beans (drained). For making enchiladas, you should fill the warm tortillas and arrange the filled tortillas in a 9×13-inch pan. Add more enchilada sauce and top with cheese. Bake for twenty minutes at three hundred seventy-five degrees Fahrenheit.

Substitution: If you weren’t able to prep your slow cooker, shredded rotisserie chicken can be added within the last 30 minutes. If you want a tangier filling, swap the red sauce for a green one.

16) BBQ Pulled Chicken

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

Place two pounds of boneless skinless chicken thighs into the slow cooker. Pour in one cup of BBQ sauce (your choice of brand), add one quarter cup of apple cider vinegar, two tablespoons of brown sugar, one tablespoon of Worcestershire sauce, and one teaspoon of smoked paprika. Set your slow cooker for 6-7 hours on low and 3-4 hours on high. The meal will be done when the chicken can be shredded easily using two forks. Before shredding, remove some of the excess liquid so that the chicken is saucy and not soupy. Lastly, add a layer of coleslaw and pickles onto brioche buns.

Swap: To have a more traditional pulled-pork sandwich, use pork shoulder (boneless, cut into 3-4 inch pieces). Set to LOW for 8-9 hours.

17) Chicken Parmesan

Why choose this for tonight: One of the most popular Italian-American dishes is chicken parmesan. Since this version is made in the slow cooker, the chicken is so tender you can cut it with a fork! The breading is added at the end.

Put 2 pounds of boneless skinless chicken breasts into the slow cooker. In a separate bowl combine 1 jar (24 ounces) of marinara sauce, 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of crushed red pepper flakes. Cook on LOW for 5-6 hours. The chicken should be tender and the sauce should be bubbling to indicate it’s done. 20 minutes before it’s done cooking, add 1/2 cup of shredded mozzarella and 2 tablespoons of grated Parmesan cheese on top of each chicken breast. After that cover it and cook for 15 more minutes so that the cheese can melt. For the crumby topping, heat 2 tablespoons of olive oil on a pan and cook 1 cup of panko bread crumbs, stirring regularly, until it’s a deep golden color (4-5 minutes). Before serving, sprinkle this topping on the cheesy chicken breasts. The saucy part of the chicken can be served over pasta.

To make preparation easier, substitute with boneless, skinless thighs. Rather than using the slow cooker breading shortcut, take the time to bread the chicken first (dredge in flour, dip in egg, coat with panko, pan fry, and then slow cook in marinara).

Nathaniel’s Pantry Notes: Slow Cookers Don’t Reduce Sauce (And What to Do About It)

I recall an instance roughly a decade ago when I prepared my first recipe to include BBQ chicken in a slow cooker. After seven long hours, I was hoping to see a thick and rich sauce that could rival those found in restaurants. However, when I opened the lid, all I saw was chicken swimming in a bowl full of broth-like sauce. I thought I had made a mistake, and didn’t consider that the slow cooker was working as it was designed to do. It was obviously working to keep the temperature below a simmer so that nothing evaporated or thickened.

The primary function of a slow cooker is to provide moisture. The lid will trap steam, and so the liquid you started with will remain at the end, along with the juices the chicken released. For recipes that require a thick sauce, the slow cooker will do about 90% of the work, and you will need to do the last 10% on the stove, or add a thickener at the end.

• Method 1: Reduce on the stove (5-10 minutes). Pull out the chicken, transfer the remaining sauce to a saucepan, simmer hard over medium-high heat for 5-10 minutes. The sauce will thicken to about half its original volume and intensify in flavor. Return the chicken, toss to coat.

• Method 2: Cornstarch slurry (last 10 minutes in the slow cooker). Whisk 1-2 tablespoons of cornstarch into 2-3 tablespoons of cold water (cold, not hot, or it clumps). Stir into the slow cooker, switch to HIGH, leave the lid cracked open (or off) for 10 minutes. The sauce thickens as it heats and the lid being off lets some steam escape.

• Method 3: Mash some of the solids. If your recipe has beans, vegetables, or potatoes, mash about 1/4 of them against the side of the pot. The starch released thickens the broth naturally without changing the flavor. This works especially well for chilis and bean dishes.

• Method 4: Crack the lid for the last 30 minutes. If you have the time and don’t want extra dishes, leaving the lid propped open with a wooden spoon for the last 30-45 minutes on HIGH lets steam escape and thickens the sauce naturally. Not as fast as the stove, but lazier.

Reminder: Slow cookers concentrate flavor over time, not by reduction. If your sauce is too thin, that’s not on you, that’s the slow cooker doing what it does best. Pick a method from above based on the time you have and if you want to wash an extra saucepan.

18) Chicken Cacciatore

What the Chicken Cacciatore is Worth: Chicken Cacciatore is the rustic Italian classic “hunter’s chicken”, and the slow cooker is a fantastic replacement to what would be a 90 minute braise.

Place two pounds of bone-in, skin-on chicken thighs into the slow cooker. Also add one diced onion, one diced bell pepper, four minced garlic cloves, one 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 pitted olives (either kalamata or green), two tbsp. of capers, 1 tsp. of Italian seasoning, 1 tsp. of salt, and two bay leaves. Cook on LOW for 6-7 hours. The chicken should be falling off the bone, and the sauce should have thickened into a rustic stew. If you prefer a cleaner texture, you can remove the skin. This dish can be served with polenta, pasta, or some crusty bread to soak up the sauce. Garnish with chopped parsley.

Substituting the wine, use 1/2 cup of chicken broth and 1 tsp of red-wine vinegar. To add another layer of savory complexity, include 2-3 anchovies, which should be melted into the sauce.

19) Chicken Marsala

What Chicken Marsala gets you: Chicken Marsala is the special-occasion-feeling dinner that the slow cooker makes accessible on a Tuesday. Combining mushrooms and chicken with marsala wine creates a simple sophisticated dish to whip up on a weeknight.

(Optional, but for flavor, it’s worth it) In a skillet, brown 2 pounds of boneless skinless chicken thighs with 2 tablespoons of oil for 3-4 minutes on each side and transfer to slow cooker. Add 8 ounces of sliced cremini (or baby bella) mushrooms, 1 diced shallot, 4 cloves garlic (minced), 1/2 cup Marsala wine, 1/2 cup chicken broth, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and a sprinkle of salt and pepper. Cook on LOW for 4-5 hours until chicken is tender and sauce is rich and, oh yeah, a little thick. Add 1/2 cup heavy cream and 2 tablespoons butter during the last 15 minutes. To thicken the sauce (in case you need to), pour just the sauce into another saucepan and reduce for 5 minutes. Great with mashed potatoes, polenta or pasta.

Substitute Sherry wine for Marsala (slightly drier). If you would like a lighter option, leave out the cream, and finish with more butter.

20) French Onion Chicken

The pitch for French Onion Chicken: During the seven hour process, the layered onions and chicken thighs develop a flavor akin to caramelization and become incredibly appetizing. The melted Gruyere cheese at the very end tops it all off.

Slice 4 large yellow onions (the pile will look massive, and that’s correct). In the slow cooker, combine with 4 tablespoons of butter, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 tablespoon of sugar. After cooking for 4 hours on LOW, stir 1-2 times. Include 2 pounds of bone-in chicken thighs, 2 cups of beef broth, 4 minced garlic cloves, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme. Continue cooking for another 3 to 4 hours on the LOW setting. It is done when the chicken pulls away from the bone and the onions have turned into a rich brown gravy. For the last 15 minutes, cover the chicken thighs with 1/3 cup of grated gruyère cheese and cover until the cheese melts. For the gravy, serve with crusty bread or over the mashed potatoes.

As an alternative, you can use chicken breasts, but in this case, it is recommended to reduce the second cooking step to 2-3 hours on LOW as they tend to dry out more quickly. If you would like a richer flavor, add 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 one of those dinners that tastes like a diner special, and it’s made entirely from a pantry of basics plus a packet of gravy mix.

Add 2 pounds of chicken breast or chicken thigh pieces that are boneless and skinless into the slow cooker. Combine with 2 cups of chicken broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, pepper to taste, and 2 packets of brown gravy mix (1 packet whisked first with 1/2 cup of cold water to prevent clumping). Cook on LOW for 4-5 hours. It’s finished when the chicken is tender and falls apart and the gravy is thick enough to coat the back side of the spoon. Slice or shred the chicken and return it to the gravy. If at the end the gravy is too thin, then leave the slow cooker on HIGH with the lid slightly opened to reduce it for 15 minutes. For the side, serve with steamed peas or green beans along with mashed potatoes.

For the stroganoff-esque variant, you can replace the gravy mix with a 10.5 ounce can of cream of mushroom soup. To make the gravy more robust, add 8 ounces of sliced mushrooms along with the chicken.

22) Chicken Pot Pie Filling

Chicken Pot Pie Filling, worth a spot: Chicken pot pie filling in the slow cooker is the meal-prep move that lets you make a giant batch of filling, then turn it into different dishes through the week (over biscuits, in puff pastry, ladled over mashed potatoes).

In a slow cooker, combine 2 pounds chicken thighs (boneless and skinless), 2 sliced carrots, 2 sliced stalks of celery, 1 sliced onion, 4 cloves of garlic, 4 cups chicken broth, 1 tsp dried thyme, 1 tsp dried sage, and add salt and pepper to your liking. Cook on LOW for 5-6 hours. When cooked, remove the chicken and shred it (or cut into cubes). In a bowl, whisk 1/4 c flour and 1/2 c milk (cold) until smooth. Add to slow cooker and stir into the broth. Add the chicken back and 1.5 cups of frozen peas. Cover, and cook on HIGH for 20-30 minutes, stirring once or twice. It is done when the broth has thickened to a creamy gravy. Serve over biscuits or pre-baked puff pastry shells, or mashed potatoes.

For a creamier filling, add 1/2 cup heavy cream during the last 10 minutes of cooking. If you don’t want to do the slow-cooking step, use shredded rotisserie chicken and add it in the last 30 minutes.

23) Chicken And Stuffing

Where Chicken and Stuffing earns its reputation: My mother would prepare chicken and stuffing every Sunday night, and this slow-cooker variation does both at once. The stuffing absorbs the broth while the chicken stays moist.

Place two pounds of boneless skinless chicken breast into the slow cooker. In another container, combine one can of cream of chicken soup (10.5 ounce), half a cup of sour cream, one cup of chicken broth, and add salt and pepper to your preference. Pour the mixture over the chicken. Set the slow cooker to low for 4-5 hours and check if the chicken is tender. Once ready, remove the chicken, and shred it. Place one box of stuffing mix (any flavor, Stove Top works) and one stick (1/2 cup) of melted butter into the broth from the slow cooker. Cover and set it to high for 30-40 minutes until the stuffing absorbs all the broth and becomes fluffy. In the last 5 minutes, add the shredded chicken to the pot to heat it. Garnish with chopped parsley.

Roux can be made instead of using cream of chicken soup.\nTo make a homemade version, combine 3 tablespoons each of butter and flour, 1.5 cups of broth, and 1/2 cup of cream. Then add 1.5 cups of frozen peas or corn in the last 15 minutes of cooking.

24) 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 offers an entire week’s worth of different meals.

Place 2 pounds of either boneless skinless chicken breasts or thighs into a slow cooker. Prepare the sauce by mixing together 1 cup Frank’s RedHot or any other hot sauce, 1/2 cup of softened unsalted butter (or ranch dressing for a milder sauce), 2 tablespoons of apple cider vinegar, 4 cloves of minced garlic, and 1 teaspoon Worcestershire sauce. Cook on LOW for 5-6 hours. The chicken is done when it separates easily using 2 forks. For the best flavor, shred the chicken while in the sauce so it becomes infused with the spicy buttery goodness, If it is a bit too saucy for your liking, feel free to drain off some of the liquid. Finally, assemble the sandwiches by placing the chicken on top of toasted brioche buns along with some pickles, ranch dressing, and crumbled blue cheese. Add some celery sticks for a nice crunch.

For easier cooking, use boneless thighs. For Buffalo chicken dip instead of sandwiches, stir in 8 ounces of cream cheese during the last 30 minutes.

25) Chicken Shawarma Bowls

Reasons why Chicken Shawarma Bowls are worth it: With yogurt marinade chicken you get the experience of a Middle Eastern street food classic. The yogurt marinade does its job of tenderizing the chicken and you won’t have to wait in line to see it being cooked on a vertical spit.

In a bowl, mix together 1 cup of plain Greek yogurt with 1/4 cup of olive oil, juice from 2 lemons, 6 cloves of garlic (minced), 2 tablespoons of paprika, 2 tablespoons of cumin, 1 tablespoon of coriander, 1 teaspoon of turmeric, 1 teaspoon of cinnamon, 1 teaspoon of salt and 1/2 teaspoon of cayenne pepper. Whisk until combined. Combine with 2 pounds of chicken thighs (boneless and skinless) cut into slices/chunks. Let marinate for 30 minutes but can go up to 24 hours (the longer the better). Once ready, add everything to the slow cooker. Cook on LOW for 4-5 hours. This meal is done once the chicken pulls apart easily and the sauce has reduced some. Then, set out a bar with all the fixings to customize your own bowls: chicken, deciles of cucumber, halved cherry tomatoes, red onion, feta, olives, and hummus/ tzatziki with fresh parsley. Great base options are rice or cauliflower rice.

Alternative: Cook chicken breasts (3-4 hours on LOW). For a more authentic experience, use warm pita, shredded lettuce, and pickled turnips.

26) Chicken Gyros

**) Chicken Gyros, why it earns dinner:** Chicken gyros in the slow cooker and pantry yogurt is about as close to Greek street food as you can get at home. What makes them distinct is the addition of the marinade.

In your bowl, mix together 1 cup plain Greek yogurt, 1/4 cup olive oil, the juice of 2 lemons, 6 minced garlic cloves, 2 Tbsp of dried oregano, 1 Tbsp of dried thyme, 1 tsp of salt, and 1/2 tsp of pepper. Then blend to combine. Pour over 2 pounds of boneless skinless chicken thighs. You can let it marinate for 30 minutes to 24 hours. Then move to the slow cooker. Set it to LOw for 4-5 hours. It’s done once the chicken is easy to shred or slice. Meanwhile, to make a quick tzatziki mix 1 cup of Greek yogurt, 1/2 grated cucumber (squeezed dry) 2 minced garlic cloves, 1 tablespoon of lemon juice, 1 tablespoon of chopped dill, and salt to taste. 6-8 pita rounds should be warmed. Assemble gyros with chicken, tzatziki, diced tomatoes, sliced cucumbers, red onions, feta, and olives.

For a more authentic gyro flavor experience, substitute the chicken for lamb (cook on LOW for 6-7 hours). Also, you can skip the pita and serve it as Greek salad bowls.

27) Chicken Curry

Why Chicken Curry is a Winner: Using a slow-cooker and some pantry staples like curry paste and coconut milk, you can turn 2 pounds of chicken into a one-pot meal that feeds 4-6, includes rice, and chicken curry!

On medium heat, place two tablespoons of oil in a frying pan. Pour in one chopped onion and cook for 5 minutes. Pour in 4 chopped garlic cloves, 1 tbsp chopped ginger, 3 tbsp red or yellow curry paste, 1 tsp cumin, and 1 tsp garam masala. Stir for 30 seconds to bloom (this is the difference between a flat curry and a vibrant one). To the slow cooker, add 2 pounds of boneless skinless chicken thighs, 1 14 oz can of coconut milk, 1 14.5 oz can diced tomatoes, and 1 teaspoon salt. Cook on LOW for 5-6 hours. It is done when the chicken is tender and the sauce has a shiny, glossy, oil-slick on top. In the last 10 minutes of cooking ,add 2 cups of baby spinach. End with cilantro and lime juice. Serve over basmati rice.

Substitution: To make the curry more hearty, add 1 large sweet potato (cubed). For a different taste, try a green curry paste from Thailand.

28) Peanut Chicken

What Peanut Chicken gets you: Peanut Chicken is an incredible fusion dish from West Africa and Asia, that you may think sounds a little odd, but is incredibly delicious. The peanut butter melts into the sauce and creates a level of creaminess that is unlike anything else.

Combine 3/4 cup of creamy peanut butter, 14 oz can of coconut milk, 1/4 cup of soy sauce, 2 tbsp. rice vinegar, 2 tbsp. of grated ginger, 4 cloves of garlic (minced), 1 tbsp of sambal oelek (or sriracha), and 2 tbsp. brown sugar. Add more than 2 lbs of skinless/boneless chicken thighs into the slow cooker. Chop and place a peeled and cubed sweet potato, and a red bell pepper (chopped). Cook on LOW for 5-6 hours. It’ done once the chicken shreds easily and the sauce thickens to heavy cream. Shred the chicken directly in the sauce. Add peanuts, fresh cilantro, lime wedges, and rice.

Alterations: You can also use almond butter in the peanut butter slot (it’s a little less savory). For more color, add 1 cup of frozen edamame or peas in the last 15 minutes of cooking.

29) Chicken Taco Soup

Why Chicken Taco Soup belongs here: Chicken taco soup is the slow-cooker dinner that uses pantry staples (canned beans, canned corn, salsa) to feed a crowd. Essentially, it is chili but with different ingredients.

To get started, add to your slow cooker two pounds of boneless, skinless chicken breasts or thighs, one twenty-eight ounce can of crushed tomatoes, four cups of chicken broth, one fifteen ounce can of black beans (drained), one fifteen ounce can of pinto beans (drained), one fifteen ounce can of corn (drained), one four ounce can of diced green chiles, one cup of salsa, one pack of taco seasoning (you can also use two tablespoons of chili powder, one tablespoon of cumin, and one teaspoon of paprika), and a bit of salt. Cook on LOW for 6-7 hours. When the chicken is tender enough to be shredded using two forks, the cooking is complete. Shred the chicken right in the soup. Finish by squeezing in the juice from one lime and adding a handful of chopped cilantro. Finally, top the soup with crushed tortilla chips, and your choice of avocado, sour cream, and shredded cheese. Enjoy!

To make the soup thicker and creamier, add a can of refried beans and stir them in at the end. If you want a heartier option, add ground beef or turkey (remember to brown the meat first).

30) Chicken Caesar Sandwiches

Chicken Caesar Sandwiches, the argument: Chicken Caesar sandwiches use slow-cooker chicken as the protein on a Caesar salad sandwich, which sounds like a fusion gone wrong and is actually really good.

Place 2 pounds of boneless, skinless chicken breast in the slow cooker with 1 cup of chicken broth, 4 chopped garlic cloves, 1 tablespoon of lemon juice, 1 teaspoon of Italian seasoning, and add salt and pepper to taste. Cook on LOW for 4 to 5 hours. Once the chicken can be easily cut or shredded, it is ready. Pull and shred the chicken. In a bowl, mix the chicken with 1/2 cup of Caesar dressing (store-bought or homemade), 1/4 cup of grated Parmesan, and add more freshly cracked pepper to your liking. Toast 4 to 6 Ciabatta rolls or thick slices of sourdough bread. For the sandwiches, place chopped romaine, Caesar chicken, sliced tomatoes, and more Parmesan shavings. If you have them, pickled red onions add some bite.

If you prefer a quicker option, you can make it with shredded rotisserie chicken instead of the full homemade version. To make a variation for the sandwich, you can add bacon for a Caesar-bacon option.

31) Chicken Burrito Bowl

Of all the meals mentioned here, the dish I find myself going back to the most is undoubtedly the salsa shredded chicken. I cook a batch on Sundays, then use it to make tacos on Monday, a salad on Tuesday, quesadillas on Wednesday, and a burrito bowl on Thursday. It’s the Swiss Army knife of meal prep. When it comes to chicken tikka masala, the trick to making your slow cooker Indian dinner respectable is to bloom your spices in a pan first. If you need to land somewhere, start with one of those two. Slow cooker chicken can sound more monotonous than it really is. It’s really about knowing where the slow cooker ends and the stove top begins.

Nathaniel Lee

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.