5 Easy Crockpot Chicken Recipes – Simple & Delicious Slow Cooker Meals

Discover 5 hassle-free Crockpot chicken recipes that will tantalize your taste buds. From creamy chicken Alfredo to tangy BBQ pulled chicken, these dishes are easy to prepare and packed with flavor. Let your slow cooker do the work while you savor the delightful aromas and savor each mouthful. Elevate your chicken game today!

5 Easy Crockpot Chicken Recipes

When it comes to preparing easy and comforting weeknight dinners, the slow cooker holds a special place in our hearts. While we cherish our Instant Pots and air fryers, nothing quite compares to the simplicity and satisfaction of slow-cooked meals. With just a handful of basic ingredients and your favorite brand of slow cooker, you can effortlessly create these delicious chicken dinners. Set it and forget it, as dinner gently simmers away to perfection, leaving you with more time to tackle other tasks. Let’s dive into five unique and simple slow-cooker chicken recipes that are sure to become weekday favorites.

1.Effortless Slow Cooker Chicken and Creamy Mushroom Delight

Who said being lazy couldn’t result in a mouthwatering dinner? With this easy and delicious Crock Pot Chicken with Mushrooms recipe, you can whip up a fantastic meal without breaking a sweat. Prepare to be amazed as tender chicken breasts and a medley of convenience ingredients, such as cream of mushroom soup and canned sliced mushrooms, come together in your slow cooker to create a creamy, comforting delight. This dish is perfect for those days when you crave something hearty and satisfying, but you’d rather spend less time in the kitchen and more time enjoying a sumptuous meal.


  • 4 boneless, skinless chicken breasts
  • 1 can cream of mushroom soup
  • 1 cup canned sliced mushrooms, drained
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)
  • Cooked rice or mashed potatoes, for serving


  1. Begin by placing the chicken breasts at the bottom of your slow cooker, ensuring they are evenly spaced.
  2. In a mixing bowl, combine the cream of mushroom soup, sliced mushrooms, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper.
  3. Pour the creamy mushroom sauce over the chicken breasts, making sure they are entirely covered.
  4. Set your slow cooker to low heat and let the magic happen. Allow the chicken and mushrooms to cook gently for 4-5 hours or until the chicken is tender and cooked through.
  5. Once the cooking time is up, carefully remove the chicken and place it on a serving platter.
  6. For an extra touch of richness, feel free to thicken the sauce by mixing in a tablespoon of cornstarch dissolved in water. Let it cook for a few more minutes on high heat until the sauce thickens up.
  7. Ladle the saucy mushrooms over the chicken breasts, and if desired, garnish with fresh parsley for a burst of color and added flavor.
  8. Serve the Lazy Crock Pot Chicken with Mushrooms over a bed of fluffy rice or creamy mashed potatoes. The choice is yours!

There you have it—a fuss-free, delicious dinner that will make you appreciate the art of lazy cooking.

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2.Savory Slow Cooker Chicken and Sweet Potatoes

Indulge in the ultimate comfort food with this delightful Crockpot Chicken and Sweet Potatoes recipe. Whether it’s a chilly winter evening or a rainy day, this wholesome dish is sure to hit the spot and warm your soul. Drawing inspiration from the rich flavors of Indian cuisine, tender chicken is immersed in a sweet, spicy, and incredibly flavorful sauce featuring hints of ginger, curry powder, and luscious peach preserves. Served over a bed of fluffy rice or accompanied by naan bread, this mouthwatering meal is a complete and satisfying culinary experience.


  • 4 boneless, skinless chicken breasts
  • 2 sweet potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup peach preserves
  • 1/4 cup chicken broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked rice or naan bread, for serving


  1. Begin by seasoning the chicken breasts with salt and pepper, ensuring they are evenly coated.
  2. In your slow cooker, place the seasoned chicken breasts at the bottom and add the cubed sweet potatoes and chopped onion on top.
  3. In a separate bowl, combine the minced garlic, grated ginger, diced tomatoes, peach preserves, chicken broth, curry powder, ground cumin, ground cinnamon, and cayenne pepper. Mix well to create a delectable sauce.
  4. Pour the flavorful sauce over the chicken and sweet potatoes, ensuring everything is well coated.
  5. Set your slow cooker to low heat and let the ingredients cook together for 6-8 hours, or until the chicken is tender and fully cooked.
  6. Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and shred them using two forks.
  7. Return the shredded chicken back to the slow cooker and stir everything together, allowing the chicken and sweet potatoes to absorb the aromatic sauce.
  8. For an additional burst of flavor, adjust the seasoning with salt and pepper according to your taste preferences.
  9. To serve, spoon the savory Crockpot Chicken and Sweet Potatoes over a plate of fluffy rice or alongside warm, pillowy naan bread.
  10. Garnish the dish with fresh cilantro to add a touch of brightness and a pleasant herbal note.

Get ready to savor the delightful combination of tender chicken, sweet potatoes, and the mouthwatering blend of Indian-inspired spices.

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3.Perfect Slow Cooker Chicken Breasts with Silky Aioli

Cookbook author Sarah DiGregorio has created a delightful and easy-to-make slow cooker chicken breast recipe. The chicken breasts are simmered in seasoned olive oil until they become juicy and packed with flavor. This tender chicken is then paired with a luscious, homemade aioli, creating a winning combination for a light and satisfying meal. Whether you prefer it served with a salad or turned into a delicious sandwich, this recipe is sure to impress your taste buds.


  • 1/4 cup fine salt
  • 1/4 cup sugar
  • 1 lemon, scrubbed and quartered, plus 2 1/2 tablespoons fresh lemon juice
  • Four 7-ounce skinless, boneless chicken breast halves
  • 3 cups extra-virgin olive oil
  • 3 garlic cloves
  • 2 fresh bay leaves
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 1/2 teaspoon whole black peppercorns
  • Kosher salt
  • 2 large egg yolks

For Serving:

  • Crusty bread
  • Green salad


  1. In a large bowl, whisk 5 cups of cold water with fine salt and sugar until dissolved. Add 2 lemon quarters to the bowl and squeeze them in. Place the chicken breasts in the bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours to brine.
  2. In a 6-quart slow cooker, add the olive oil, garlic, bay leaves, thyme and rosemary sprigs, black peppercorns, 1 1/2 teaspoons of kosher salt, and the remaining 2 lemon quarters. Cover and cook on low until the oil reaches 200° F (93° C) on an instant-read thermometer, which takes approximately 1 hour. The oil can be kept warm in the slow cooker for up to 6 hours.
  3. Remove the chicken from the brine and pat dry; transfer to a plate. Discard the brine. Carefully lower the chicken into the warm oil using tongs. Cover and cook on low until the chicken reaches 155° F (68° C) on an instant-read thermometer, about 40 minutes. Transfer the chicken and garlic to a plate using a slotted spoon. Cover with foil to keep warm. Discard the lemon quarters and herbs. Measure 1 cup of the infused oil, leaving out the peppercorns, and let it cool until just warm for approximately 15 minutes. Reserve the remaining oil for another use.
  4. In a blender, puree the egg yolks with the lemon juice, 1 of the cooked garlic cloves, and 1/2 teaspoon of kosher salt until smooth, approximately 30 seconds. Gradually add the 1 cup of cooled oil while the machine is running until the mixture becomes creamy, around 1 minute. Season with kosher salt to taste.
  5. Slice the chicken and serve it with the homemade aioli, crusty bread, and a refreshing green salad.

Enjoy this unique and simple recipe for Perfect Slow Cooker Chicken Breasts with Silky Aioli, perfect for any occasion or mealtime!

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4.Slow Cooker Chicken Curry with Potatoes and Cauliflower

This hearty and comforting Slow Cooker Chicken Curry with Potatoes and Cauliflower is the perfect dish to warm you up after a chilly day. With a blend of aromatic spices, tender chicken, and wholesome vegetables, this flavorful curry will become your go-to comfort food. The convenience of the slow cooker makes it an easy and fuss-free meal that the whole family will enjoy.


  • 2 3/4 pounds skinless
  • Kosher salt and freshly ground pepper
  • 1 1/2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 onion, cut into 1/2-inch dice
  • 2 tablespoons Madras curry powder
  • 1/2 cup low-sodium chicken broth
  • 2 baking potatoes, peeled ,cut into 1-inch dice
  • 1 small head of cauliflower, cut into 1 1/2-inch florets
  • One 15-ounce can unsweetened coconut milk
  • 3/4 cup frozen baby peas, thawed
  • 1/3 cup coarsely chopped cilantro


  1. Pat the chicken dry with paper towels, then season with salt and pepper. Add the chicken in batches and cook over moderately high heat until golden on both sides, approximately 8 minutes.
  2. In the same skillet, add the minced garlic, ginger, and diced onion. Cook over moderate heat until fragrant and slightly softened, about 1 minute. Add the Madras curry powder and cook until fragrant, around 30 seconds.
  3. Pour in the low-sodium chicken broth and cook for about 1 minute, making sure to scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet into the slow cooker with the chicken.
  4. Stir in the diced potatoes and cauliflower into the slow cooker and season with salt and pepper. Cook on high for about 3 hours, or until the chicken is cooked through and the vegetables are tender.
  5. Using a slotted spoon, transfer the cooked chicken and vegetables to a serving bowl and keep them warm.
  6. Pour the juices from the slow cooker into a small saucepan and boil over moderately high heat until the liquid reduces to approximately 1/2 cup, which should take about 10 minutes.
  7. Whisk in the unsweetened coconut milk into the reduced sauce. Bring the sauce to a simmer and season with salt and pepper to taste. Stir in the thawed baby peas and cook until warmed through, about 30 seconds.
  8. Pour the curry sauce and peas over the chicken and vegetables in the serving bowl. Sprinkle with coarsely chopped cilantro for added freshness and flavor.
  9. Serve the delicious Slow Cooker Chicken Curry with Potatoes and Cauliflower over steamed rice or with warm naan bread. Enjoy the ultimate comfort-food meal!

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5.Slow Cooker Shredded Chicken Tacos – A Versatile and Delicious Dish

Are you in search of a mouthwatering recipe that caters to various dietary preferences? Look no further! The Slow Cooker Shredded Chicken Tacos by Tasty are a perfect addition to your culinary arsenal. Whether you’re following a Keto, low-fat, low-carb, gluten-free, dairy-free, or any other diet, these tacos have got you covered.

Ingredients (Serves 11):

  • 16 oz salsa (455 g)
  • Juice of 2 limes
  • 1 package of taco seasoning
  • 3 tablespoons of fresh cilantro, chopped
  • 3 lb chicken breast (1.3 kg)
  • Salt and pepper, to taste


  1. In your slow cooker, combine the salsa, lime juice, taco seasoning, and chopped cilantro.
  2. Season the chicken breasts with salt and pepper to taste, then mix them into the sauce in the slow cooker.
  3. Cover the slow cooker and set it on high for four hours or low for seven to eight hours, allowing the flavors to meld and the chicken to become tender.
  4. Once the cooking time is complete, remove the chicken from the slow cooker and use two forks to shred it. Return the shredded chicken to the slow cooker and give it a good stir, allowing it to absorb the flavorful sauce.
  5. Pro tip: If you can’t finish all the deliciousness in one go, don’t worry! These tacos are freezer-friendly. Store any leftovers in an airtight bag in the freezer for up to six months, and enjoy them whenever the craving strikes!

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