Slow cooker chicken recipes are ideal for busy nights because you can toss together a meal the night before and simply turn it on to cook all day in the morning. I love to use my slow cooker for lots of things, but it works especially well for chicken. There are so many ways to cook this humble meat, so try out some of these slow cooker chicken recipes and let me know what you think.
I love Mexican-inspired soups, so this is a great option that leaves me with a delicious meal at the end of the day, even if it’s a super busy one. This is also one of the simplest slow cooker chicken recipes you’ll come across. It’s great for a crowd!
1 chopped onion
1 can chili beans, 16 ounces
1 can black beans, 15 ounces
1 can corn, 15 ounces
1 can tomato sauce, 8 ounces
1 can beer
2 cans diced tomatoes with green chilies, 10 ounces each, undrained
1 package taco seasoning
3 chicken breasts, skinless and boneless
Shredded cheddar cheese, sour cream and crushed tortilla chips, for garnish
Put the onion, beans, corn, tomato sauce, beer and diced tomatoes into your slow cooker and stir to combine. Add the taco seasoning and combine well. Place the chicken on top of the soup mixture and push them down into the other ingredients. Cover and cook on low for 5 hours. Shred the chicken, return it to the soup and cook for 2 more hours. Garnish with cheese, sour cream and tortilla chips.
I love sweet and sour chicken and this recipe is so much healthier than calling for take-out. Its ingredients blend really well together and leave you with a full belly and a happy tongue.
1 ¼ pounds chicken breast, skin removed and cut into strips
1 tablespoon oil
Salt and pepper
1 can pineapple chunks, 8 ounces
1 can sliced water chestnuts, 8 ounces, drained
2 sliced medium carrots
2 tablespoons soy sauce
4 teaspoons cornstarch
1 cup sweet and sour sauce
¼ cup water
1 ½ teaspoons ground ginger
3 sliced green onions
1 ½ cups snow peas, fresh or frozen
Cooked white rice
Sauté the chicken in the oil for about 5 minutes. Drain and sprinkle with salt and pepper. Drain the pineapple, reserving the juice, and set aside. Place the chicken, water chestnuts, carrots, soy sauce and pineapple juice in your slow cooker. Cover and cook on low for 3 hours. Combine the cornstarch, sweet and sour sauce, water and ginger in a small bowl and stir it into the slow cooker. Add the onions and pineapple, cover and cook on high for 15 minutes. Add the peas and cook 5 more minutes. Serve with rice.
The combination of cream cheese and mushrooms in this recipe makes this a dish to really enjoy. It’s decadent and perfect for sharing with guests. It’s sure to have a place in your weekly dinner rotation after just one taste.
1 ½ pounds boneless, skinless chicken breasts
1 tablespoon oil
8 ounces button mushrooms, quartered
8 ounces shiitake mushrooms, stemmed and sliced
¼ cup butter
1 package Italian dry salad dressing mix
1 can golden mushroom soup, 10 ¾ ounces
½ cup dry white wine
8 ounces cream cheese with chives and onion
Cooked angel hair or rice
Sliced green onions, for garnish
Brown the chicken in a large skillet with the oil. Place the mushrooms in the slow cooker and add the chicken. Melt the butter and combine with the Italian dressing mix. Add the soup, wine and cream cheese and whisk until combined. Pour over the chicken and mushrooms. Cover and cook on low for 4 to 5 hours. Serve with the noodles or rice.
It’s got a weird name, but it tastes tropical so you can pretend you’re on a vacation when you savor it. This recipe is easy to prepare and is sure to please everyone in your house.
1 wedged sweet onion
1 diced mango
2 pounds skinless chicken thighs
1 ½ teaspoons ground chipotle pepper
3 minced garlic cloves
1 teaspoon salt
½ teaspoon cumin
½ teaspoon ground ginger
¼ teaspoon cinnamon
1 can fire roasted diced tomatoes, 14 ½ ounces, undrained
1 can reduced-sodium chicken broth, 14 ½ ounces
1 cup mango nectar
Put the onion and mango in the slow cooker and top with the chicken thighs. Add the chipotle, garlic, salt, cumin, ginger and cinnamon. Pour in the tomatoes, broth and nectar. Cover and cook on low for 4 to 5 hours. Remove the chicken and shred it. Return to the slow cooker. Serve the mixture over cooked rice.
I like this recipe because it’s hearty and delicious, but it’s also full of nutrition. At the same time, the ingredients are affordable and easy to find anytime a craving for this yummy meal strikes.
6 bone-in chicken thighs, skin removed
2 pounds peeled and wedged sweet potatoes
½ pound thinly sliced mushrooms
6 peeled and halved shallots
4 peeled garlic cloves
1 cup dry white wine
2 teaspoons fresh rosemary, chopped
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoons white wine vinegar
Place all the ingredients, except for the vinegar, in the slow cooker and cook, covered, for about 5 hours, or until the potatoes are tender. Remove the bones, return to the chicken to the slow cooker, stir in the vinegar and serve.
This recipes is perfect for sandwiches at a summer barbecue, but you can recreate the feeling any time you want to because this dish is easy to prepare and tastes great fresh or leftover.
6 skinless, boneless chicken breast halves, frozen
1 bottle barbecue sauce, 12 ounces
½ cup Italian salad dressing
¼ cup brown sugar
2 tablespoons Worcestershire
Put the chicken in your slow cooker. Combine the barbecue sauce, salad dressing, brown sugar and Worcestershire in a bowl. Pour the mixture over the chicken and cook on high for 3 to 4 hours. Shred before serving.
This is a great recipe if you like to spice things up at the dinner table. If you like your foods with some bite, this is the perfect recipe for you! It’s a crowd pleaser at my house and I bet it will be at yours too!
6 chicken breast halves, bone-in and skins removed
1 tablespoon chili powder
1/8 teaspoon salt
½ cup chicken broth
2 tablespoons lemon juice
1/3 cup sliced, drained pickled jalapeno slices
1 tablespoon cornstarch
1 tablespoon cold water
8 ounces reduced-fat cream cheese, softened and cubed
8 slices cooked and crumbled bacon
Season the chicken with salt and chili powder and put them, bone sides down, in the slow cooker. Cover with the jalapeno slices. Cook on low for 5 to 6 hours. Remove the chicken and keep warm, reserving the juices in the slow cooker. Turn the heat to high. In a small bowl, combine the cornstarch and water and add it to the slow cooker. Whisk in the cream cheese until well combined. Cover and cook for 15 minutes. Serve the chicken topped with the sauce and the bacon.
Which one sounds best to you? Do you use your slow cooker often? These recipes will get you started.