10 Easy Chicken Crockpot Recipes

You're about to discover 10 foolproof chicken crockpot recipes that'll transform your weeknight dinner routine. These set-it-and-forget-it meals combine simple pantry ingredients with fresh elements to create dishes that taste like you've spent hours in the kitchen. From creamy Italian-inspired favorites to zesty Mexican classics, each recipe requires just 15 minutes of prep time. Let's explore how your crockpot can turn ordinary chicken into extraordinary meals that'll have your family asking for seconds.

Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken is a rich and comforting slow cooker meal that transforms simple ingredients into a restaurant-quality dish. The combination of tender chicken breasts, garlic, and Parmesan cheese creates a velvety sauce that's perfect over pasta or rice.

This recipe requires minimal prep work and lets your crockpot do most of the heavy lifting, making it ideal for busy weeknights or when you want a hands-off cooking experience. The slow cooking process allows the chicken to become incredibly tender while the flavors meld together perfectly.

• 4 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 1 tablespoon olive oil

Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning. In a bowl, combine minced garlic, heavy cream, chicken broth, and half of the Parmesan cheese. Pour this mixture over the chicken. Add butter and olive oil on top. Cook on low for 6-7 hours or on high for 3-4 hours.

During the last 30 minutes of cooking, create a slurry by mixing cornstarch with 2 tablespoons of cold water. Add this to the crockpot and stir gently. Add the remaining Parmesan cheese and let it cook until the sauce thickens. The chicken should be tender enough to shred with two forks if desired.

For best results, avoid lifting the crockpot lid during cooking as this releases heat and extends cooking time. If the sauce becomes too thick, thin it with additional chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days, but note that the sauce may need to be thinned when reheating.

Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos made in a crockpot offer a delicious Mexican-inspired meal that's both convenient and flavorful. The tender, shredded chicken infused with tangy salsa verde creates the perfect filling for warm tortillas, delivering a satisfying combination of textures and tastes.

This simple yet impressive dish requires minimal prep work and transforms basic ingredients into a restaurant-quality meal. The slow cooking process allows the chicken to absorb the rich flavors of the salsa verde while maintaining its moisture, resulting in perfectly seasoned meat that can be used for tacos, burritos, or tostadas.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 16 oz jar salsa verde
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Corn or flour tortillas
• Optional toppings: diced onions, cilantro, lime wedges, cotija cheese, avocado

Place chicken breasts in the crockpot and season with salt, pepper, cumin, and oregano. Add diced onion and minced garlic, then pour the salsa verde over the chicken, ensuring it's evenly distributed. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with two forks.

Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the remaining sauce. Let it cook for an additional 15-20 minutes to allow the chicken to absorb more of the sauce. Serve the chicken in warm tortillas with your choice of toppings.

For best results, avoid lifting the crockpot lid during cooking as this releases heat and moisture, extending cooking time. If the final mixture seems too watery, remove the lid for the last 30 minutes of cooking to allow excess liquid to evaporate. The leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days and reheats well in the microwave or on the stovetop.

Honey Sesame Chicken

This classic Asian-inspired crockpot dish combines the sweetness of honey with the nutty undertones of sesame, creating a perfectly balanced sauce that coats tender chunks of chicken. The slow cooking process ensures the meat remains juicy while absorbing all the rich flavors of the sauce.

The beauty of this honey sesame chicken recipe lies in its simplicity – just combine the ingredients, set your crockpot, and return hours later to a delicious meal. The sauce thickens naturally during cooking, resulting in a glossy coating that pairs perfectly with steamed rice or noodles.

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons sesame seeds
• 3 green onions, sliced

Place chicken pieces in the crockpot. Mix honey, soy sauce, ketchup, sesame oil, garlic, diced onion, and red pepper flakes in a bowl. Pour the mixture over the chicken and stir to coat evenly. Cook on low for 6-8 hours or on high for 3-4 hours.

During the last 30 minutes of cooking, combine cornstarch and water in a small bowl to make a slurry. Stir the slurry into the crockpot and continue cooking until the sauce thickens. Before serving, sprinkle with sesame seeds and sliced green onions.

For best results, avoid opening the crockpot lid during cooking as this releases heat and moisture, extending cooking time. If the sauce becomes too thick, add a small amount of chicken broth to reach desired consistency. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

Buffalo Ranch Chicken

Buffalo Ranch Chicken combines the zesty kick of buffalo sauce with the creamy, herbaceous flavors of ranch seasoning, creating a versatile dish that's perfect for sandwiches, wraps, or served over rice. This slow-cooker recipe transforms ordinary chicken breasts into tender, flavorful meat that practically shreds itself.

The beauty of this recipe lies in its simplicity and hands-off cooking approach. While the crockpot does most of the work, the combination of buffalo sauce and ranch seasoning infuses the chicken with a perfect balance of heat and tang, making it a crowd-pleasing dish for any occasion.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup buffalo sauce
• 1 packet ranch seasoning mix
• 4 tablespoons butter
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon celery salt

Place chicken breasts in the bottom of the slow cooker. Mix buffalo sauce, ranch seasoning, melted butter, chicken broth, and remaining seasonings in a bowl. Pour the mixture over the chicken, ensuring all pieces are well-coated. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with two forks.

Once the cooking time is complete, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the sauce. Let it cook for an additional 15-20 minutes on low to allow the meat to absorb more of the sauce.

For best results, avoid lifting the crockpot lid during cooking as this releases essential heat and moisture. If the sauce seems too thin after shredding the chicken, leave the lid off for the final 15-20 minutes of cooking to allow it to thicken. The chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Mediterranean Chicken With Olives

Mediterranean Chicken with Olives combines the vibrant flavors of the Mediterranean region with the convenience of slow cooking. The dish features tender chicken thighs infused with herbs, garlic, and the briny taste of olives, creating a rustic and satisfying meal that's perfect for busy weekdays.

This recipe transforms simple ingredients into a restaurant-worthy dish, where the slow cooking process allows the flavors to meld together perfectly. The combination of Kalamata olives, fresh herbs, and tomatoes creates a sauce that's both rich and light, making it ideal for serving over rice, couscous, or crusty bread.

Ingredients:

• 6-8 chicken thighs, bone-in and skin-on
• 1 cup Kalamata olives, pitted
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 cups cherry tomatoes
• 1 red bell pepper, sliced
• 1/2 cup white wine
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 lemon, zested and juiced
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped

Place chicken thighs in the crockpot and season generously with salt and pepper. Layer the onions, garlic, bell peppers, and tomatoes on top. Add the olives, herbs, lemon zest, and bay leaves. Pour in the white wine and olive oil. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart.

Just before serving, remove the bay leaves and stir in the fresh lemon juice and chopped parsley. The chicken should be falling off the bone, and the vegetables should be tender but not mushy. The liquid will have created a flavorful sauce that's perfect for spooning over the chicken.

For best results, brown the chicken thighs in a skillet before adding them to the crockpot – this optional step adds extra flavor and better texture to the final dish. If you prefer a thicker sauce, remove the chicken and vegetables when done, then simmer the liquid in a saucepan until reduced to desired consistency. The dish can be made ahead and reheated, as the flavors often improve the next day.

Sweet and Sour Chicken

Sweet and Sour Chicken is a classic Asian-inspired dish that brings together the perfect balance of tangy and sweet flavors. When prepared in a crockpot, the chicken becomes incredibly tender while absorbing the rich sauce, creating a meal that's both comforting and satisfying.

This slow-cooker version simplifies the traditional preparation method while maintaining all the beloved flavors. The convenience of using a crockpot means you can set it up in the morning and return to a perfectly cooked meal, with the sauce having developed deep, complex flavors throughout the day.

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup pineapple juice
• 1/2 cup ketchup
• 1/2 cup rice vinegar
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1 can (20 oz) pineapple chunks, drained
• 3 tablespoons cornstarch
• 3 tablespoons water
• Salt and pepper to taste

Place the chicken pieces in the bottom of the crockpot. In a mixing bowl, combine pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, and minced garlic. Pour this mixture over the chicken. Add the bell peppers, onion, and pineapple chunks to the crockpot.

Cook on low for 6-8 hours or on high for 3-4 hours. In the last 30 minutes of cooking, mix cornstarch with water to create a slurry. Stir this into the crockpot to thicken the sauce. Let it continue cooking until the sauce reaches desired consistency.

For best results, avoid opening the crockpot lid frequently during cooking as this releases heat and extends cooking time. The sauce can be adjusted to taste by adding more brown sugar for sweetness or rice vinegar for tanginess. If the sauce becomes too thick, thin it with additional pineapple juice. Store leftovers in an airtight container in the refrigerator for up to 3 days.

BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches are a classic comfort food that brings the taste of summer barbecue to your table any time of year. The slow cooking process ensures tender, juicy meat that pulls apart effortlessly while absorbing all the sweet and tangy flavors of the barbecue sauce.

This foolproof crockpot recipe requires minimal prep work and delivers maximum flavor. The combination of spices and sauce creates a perfect balance, while the long cooking time allows the chicken to become incredibly tender and easy to shred.

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 8 hamburger buns
• Optional: coleslaw for topping

Place chicken breasts in the crockpot. Mix barbecue sauce, brown sugar, apple cider vinegar, and all seasonings in a bowl. Pour the mixture over the chicken, ensuring all pieces are well-coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender enough to shred easily with two forks.

Once done, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir well to combine with the sauce. Let it cook for an additional 15-20 minutes to allow the meat to absorb more sauce. Serve on hamburger buns, topped with coleslaw if desired.

For best results, avoid lifting the crockpot lid during cooking as this releases heat and moisture. If the finished pulled chicken seems too liquid, remove the lid and cook on high for an additional 15-30 minutes to reduce the sauce. The chicken can be stored in an airtight container in the refrigerator for up to 4 days, and it often tastes even better the next day as the flavors continue to develop.

Chicken Tortilla Soup

Chicken Tortilla Soup transforms simple ingredients into a rich, comforting Mexican-inspired dish that's perfect for busy weekdays. The slow cooking process allows the flavors to meld together while breaking down the chicken into tender, juicy pieces that absorb all the southwestern spices.

This hearty soup combines the warmth of Mexican spices with the freshness of lime, cilantro, and crispy tortilla strips. The combination of fire-roasted tomatoes, chilies, and corn creates a satisfying base that can be customized with various toppings to suit individual preferences.

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 4 cups chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 2 bay leaves
• Salt and pepper to taste
• 1 lime, juiced
• Corn tortillas, cut into strips
• Fresh cilantro
• Optional toppings: avocado, shredded cheese, sour cream

Place chicken breasts in the bottom of a 6-quart slow cooker. Add onion, garlic, tomatoes, black beans, corn, and chicken broth. Season with chili powder, cumin, oregano, paprika, bay leaves, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shreds with a fork.

Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker, add lime juice, and stir to combine. While the soup is finishing, prepare the tortilla strips by cutting corn tortillas into thin strips and either baking them at 375°F for 10-15 minutes or frying them in oil until crispy.

For best results, prepare this soup the day before serving to allow flavors to develop fully. Store tortilla strips separately in an airtight container to maintain crispiness. The soup can be frozen for up to 3 months, but add fresh toppings and tortilla strips just before serving. Adjust the spice level by adding or reducing the amount of chili powder and considering the addition of jalapeños for extra heat.

Lemon Herb Chicken and Vegetables

Lemon and herbs combine to create a bright, fresh flavor profile in this simple yet satisfying crockpot meal. The slow cooking process allows the chicken to become tender while absorbing the aromatic herbs and citrus notes, creating a dish that's both comforting and light.

This recipe is perfect for busy weekdays, as it requires minimal prep time and delivers a complete meal with protein and vegetables in one pot. The combination of fresh herbs, lemon, and seasonal vegetables creates a Mediterranean-inspired dish that's both healthy and flavorful.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 lemons
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme
• 1 tablespoon fresh oregano
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2 carrots, cut into chunks
• 1 pound baby potatoes
• 1 medium onion, sliced
• 2 celery stalks, chopped
• Salt and pepper to taste

Place chicken breasts in the bottom of the crockpot and season with salt and pepper. Layer the vegetables around the chicken. Mix the olive oil, minced garlic, herbs, lemon juice (from 1 lemon), and chicken broth in a bowl. Pour this mixture over the chicken and vegetables. Slice the remaining lemon and place the slices on top of the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.

Before serving, check the seasoning and adjust if needed. The chicken should be moist and easily pullable with a fork, while the vegetables should be tender but not mushy. Transfer to serving plates and spoon the cooking liquid over the top.

For best results, avoid opening the crockpot lid during cooking as this releases accumulated heat and moisture, extending cooking time. Fresh herbs are preferred over dried ones in this recipe, but if using dried herbs, use one-third of the amount called for fresh. The dish can be prepped the night before – simply combine all ingredients in the crockpot insert and refrigerate overnight, then start cooking in the morning.

Teriyaki Chicken Rice Bowl

Teriyaki chicken rice bowls combine the savory-sweet flavors of Japanese cuisine with the convenience of slow cooking. The tender chicken, glazed in a rich homemade teriyaki sauce, sits atop a bed of fluffy rice, creating a satisfying and complete meal that's perfect for busy weeknights.

This crockpot version eliminates the need for constant attention, allowing the chicken to slowly absorb the teriyaki flavors while maintaining its moisture. The result is fall-apart tender meat that's infused with a perfect balance of soy, ginger, and sweet undertones.

• 2 lbs boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp black pepper
• 2 tbsp cornstarch
• 1/4 cup cold water
• 4 cups cooked white rice
• Optional garnishes: sesame seeds, sliced green onions

Place chicken breasts in the crockpot. Combine soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and black pepper in a bowl, then pour over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shreds with a fork. During the final 30 minutes, mix cornstarch with cold water and stir into the sauce to thicken. Shred the chicken and let it absorb the thickened sauce for 10-15 minutes before serving over rice.

For best results, avoid opening the crockpot lid during cooking as this releases essential heat and moisture. The sauce can be adjusted for thickness by adding more cornstarch slurry if needed, and leftover portions can be stored in an airtight container for up to 4 days in the refrigerator.