I'm always happy when dinner can basically cook itself, right? Isn't everybody? So there are days when I know I'm going to be busy later. Or I know I've got a hectic week. So if I can get a few vegetables, some chicken, and some flavor in a crock pot early in the day, I feel like I've totally won.

I'm not someone who wants to spend my whole afternoon doing a meal prep either. And washing up is such a chore. Most of the time I'm throwing things in, giving a stir, and getting on with whatever else needs to be done.

Chicken works really well because it stays tender and takes on all those lovely flavors while it cooks. And I really like recipes where I can make enough for leftovers.

From curries and creamy chicken to soups, shredded chicken, and dinners that can be turned into wraps, a rice bowl, or salads the next day. Basically, a little bit of prep when you have five minutes and dinner is waiting for you later. Absolute win.

1) Honey Garlic Chicken 🍯🧄🍗

With honey garlic chicken, I always make more of the sauce than I think I need. The chicken soaks up so much of it, and I want plenty leftover to spoon over the rice. I use thighs for this because they're much harder to mess up than breasts.

And if I'm using fresh garlic, I'll use loads. I'm not shy with garlic. Leftovers get shredded into wraps with crunchy lettuce, mint, cucumber, and coriander. And then I also freeze portions with the sauce so the chicken doesn't dry out. It's one of those freezer meals I'm generally happy to find at the back of the freezer.

2) Creamy Tuscan Chicken 🍗🍅

This creamy Tuscan chicken feels a little more special than the work it takes. Which is exactly what I want on a busy night. The chicken cooks slowly with garlic, herbs, and then lots of sun-dried tomatoes, and then you finish everything with some cream and spinach.

I would definitely add the cream towards the end, though, rather than leaving it cooking for hours, because it will definitely split, and you get a much nicer, smoother sauce that way. And then, if I have fresh basil or parsley, which I always do in my garden, I'll grab a handful and throw it over the top.

But you can freeze the chicken and cooking juices and then add fresh cream when you reheat it. Leftovers are fantastic, tossed through pasta or so.

3) Buffalo Chicken Dip 🔥🐔🧀

This is one of those recipes where I think I've made far too much and then somehow the bowl is empty. It's creamy, spicy, cheesy, and incredibly easy because the slow cooker does all the work for you.

I really recommend serving it with something fresh and crunchy. Celery, cucumber, carrots, and peppers all make a good side for this. My note is if you have leftover roast chicken, use it here rather than cooking chicken specifically for the dip.

You can also spread leftovers into a wrap of lettuce the next day, which is actually a really good lunch. I prefer making a smaller batch rather than freezing it because it takes so little time to put together anyway.

4) Teriyaki Chicken 🍗🍯

I find myself really craving teriyaki chicken. It's one of those dinners I deliberately make extra of because the leftovers are so delicious. The chicken becomes really tender in a slow cooker, and the sauce turns glossy and sweet and savory and delicious.

I usually serve it with rice or cucumber and steamed broccoli. Then finish it with some sesame seeds and spring onions. And if I have coriander in the garden, that goes on too.

Don't throw the leftover sauce away. That's the best part also. Shred the chicken and use it in lettuce cups, rice bowls, anything, or even freeze it. I portion the chicken with some of its sauce rather than freezing it dry. I like to use flat freezer bags also because they stack easily and thaw much quicker.

5) Chicken Tikka Masala 🍗🍛

Chicken tikka masala is a great slow cooker curry because you get all that lovely curry flavor without having to stand over the stove. I use chicken thighs because they are better and they stay tender for this dish. And I'm quite happy to use a good jarred curry paste if I'm really short on time.

But generally, it's so easy just to use spices from your cupboard. Cumin, coriander, masala, or just add them to a little bit of olive oil and release all those aromatics. If I have an extra 10 minutes, I will, as I've just said, fry the curry paste and spices with a little bit of oil before I add them to the slow cooker. It does make a difference to the depth of flavor, I think, but I don't do it every single time. Sometimes everything goes straight in because, well, that's the point of a crock pot dinner.

I like to finish mine with some fresh coriander and then serve it with some fluffy jasmine rice, naan, and a cucumber riatta. It really freezes well, too.

6) Chicken Alfredo 🍗🍝

Chicken Alfredo is definitely for those nights when you want something creamy, comforting, and delicious, but you don't feel like doing loads of cooking. And the slow cooker just takes care of all of it.

The chicken: you finish the sauce at the end, so it stays lovely and creamy. I wouldn't freeze this one because cream sauces can separate when they're frozen and then reheated. It's just too much of a chance to take. Although you can fix it by adding a little bit of cream. Sometimes it works, sometimes it doesn't. Yes, garlic bread is also absolutely delicious and allowed.

7) Chicken Enchilada Casserole 🌯🧀

I find myself making chicken enchilada casserole when I have a fridge full of bits and pieces that need using. Like leftover chicken, that lonely pepper in the corner, corn, beans, tomatoes. Honestly, they all go in, which makes this one really practical. I hate waste.

I much prefer layering everything into a dish rather than standing there rolling individual enchiladas. Who wants to do that on a weeknight? This is a really good recipe for using up veggies from the garden too. If I have tomatoes, chilies, or fresh herbs growing, they'll find their way in this.

It also freezes really beautifully, so I'll make a big extra dish while I'm already doing this. And then if you have leftovers, don't just reheat them. Put the filling into tortillas with a little extra cheese and make crispy quesadillas.

8) Lemon Garlic Chicken 🍋🧄🍗

Guys, fresh lemons make a huge difference in this chicken. And luckily I have a big lemon tree, so I'm constantly looking for ways to use them. Lemon garlic chicken is simple, but I absolutely love the combination. It's just like lemony, garlicky, tender chicken.

I like to use lemon zest as well as the juice. There's so much flavor in the zest, I find, and I hate seeing it go to waste. So I'll usually finish this with parsley also, or whatever fresh herbs I've got growing. Save the squeezed lemon halves for the compost also, rather than throwing them straight in the bin.

And then leftover chicken is brilliant, chopped into a salad, or even stirred through orzo with extra lemon and cream. For freezing, I would keep it with some of the cooking juices so it stays really tender and succulent.

9) Chicken Tortilla Soup 🍗🌽

I find chicken tortilla soup is such a good one to make when you want something hearty but not heavy. I like using chicken thighs because they stay tender while the soup simmers. And then I stir the chicken back into the pot.

There's usually a lot of chopping involved with soup. But once everything is in the pot, you can just pretty much leave it alone and forget about it. My favorite part is all those toppings because they completely change the bowl. Crispy tortilla strips, avocado, fresh coriander, lime, and a little cheese. I'll often make a big pot because I find it gets better the next day.

And I think this freezes really well too. Just freeze the soup without the fresh toppings, and then add those when you reheat it. It's a proper fridge- and freezer-friendly dinner and a good one to whip out on a Sunday.

10) BBQ Ranch Chicken 🍗🍖

Barbecue ranch chicken is my kind of family dinner because there's not much to it and everyone actually eats it. I use chicken thighs, and then I coat them in barbecue sauce and ranch seasoning, and then let the oven or slow cooker do the hard work. If I'm making it for my family, I'll usually make extra because the leftovers are so easy to turn into something else.

Shred the chicken and put it into sandwiches for school the next day, or make a big salad with crunchy lettuce and cucumber. I like adding a little fresh corn and avocado if I have them because you need something fresh against the sweet, smoky chicken.

And if you're feeding children, you can keep the chicken fairly mild and let everyone add their own extra barbecue sauce or ranch at the table.

11) Chicken Parmesan 🍗🧀

Chicken parmesan is probably one of those dinners I make more often than I should because it's my husband's favorite. And I do try to make my version healthier because traditionally it can be a very heavy meal with loads of oil, breadcrumbs, and cheese.

So, I like slicing the chicken breasts in half horizontally so they're thinner and then obviously cook quicker. Then coating them lightly and baking them, or air frying rather than frying them in a pan full of oil. Because you still get that crispy coating. Then add tomato sauce and melted mozzarella, without feeling like you've eaten a brick afterward. Can't stand that feeling.

Don't drown the chicken in sauce, or you'll lose the crispiness. And keep the sauce underneath and add just enough cheese on top. And then I like to serve this with a big green salad or some green beans rather than pasta.

12) Chicken Marsala 🍗🍄

Chicken masala takes me straight back to my culinary school days because it's such a classic combination. Chicken, mushrooms, garlic, and then that lovely masala sauce. It sounds complicated, but once you know the basic technique, it's actually a very straightforward dinner.

I like using thin chicken breasts so they cook quickly, and then I get a good golden color before the sauce goes in. Give the mushrooms time to brown properly. Don't throw them into the pan and then immediately add the liquid because you want them to get that caramelized flavor. You don't want them to go grey and mushy.

Once you've added the masala, scrape up all those brown bits from the bottom of the pan because that's where so much of the flavor is. And then my husband loves this with mashed potatoes and something green on the side.

13) Chicken and Stuffing

This is such a proper comfort food. And using a can of cream chicken soup is exactly the sort of shortcut that I'm here for. I'm not going to make a complicated sauce when a tin can get dinner on the table with considerably less washing up.

I like using chicken thighs because they stay juicy, and they also work really well with the creamy sauce and soft, savory stuffing topping. If you have leftover cooked chicken, this is an excellent way to use it. Just reduce the cooking time because you're really heating everything through rather than cooking the chicken from scratch.

Add some peas, green beans, or broccoli to get a vegetable into the dish, and you've got pretty much everything you need in one pan. It also makes really good leftovers for the next day's lunchbox.

14) Chicken Pot Pie 🥧🍗

I will happily buy pastry because I'm absolutely not making my own pastry on a Tuesday night. I usually make this with leftover roast chicken, which makes the whole thing much quicker. And then it's with whatever veggies you need to use up.

Let the filling cool slightly before putting the pastry on top. If the filling is boiling hot, you're more likely to end up with a soggy pastry, which you don't want at all. I like making it in one oven-proof skillet so there's less washing up, and I always put a few little slits in the pastry so the steam can escape. And then I get my son to make a leaf with the leftovers, and we plop it on top.

A simple green salad here is great and all you need. And the leftovers reheat really well.

15) Chicken Fajitas 🌯🍗

I make fajitas quite a lot, but I'm not always making my own spice blend. Chopping 10 different toppings and marinating the chicken for hours is not something I want to do. So sometimes, if I want the cheat version, it's thinly sliced chicken, a packet of fajita seasoning, peppers, and onions. That's it. Then cook it all in one pan. And honestly, nobody complains or even knows.

Slice the chicken thinly so it cooks quickly and evenly, and then get the pan properly hot before adding it. I'll often put everything on the table, and then, of course, everyone must just help themselves, and everyone's quite happy to build their own. Which means I don't have to make separate meals for everyone.

A warm tortilla, avocado, tomato salsa, cheese, and a spoonful of Greek yogurt is usually perfect for us. If I have leftover chicken, it becomes a very good quesadilla the next day.

1. Place sliced peppers and onions in the bottom of the slow cooker.

2. Put chicken breasts on top of the veggies.

3. Sprinkle fajita seasoning over the chicken.

4. Add diced tomatoes and lime juice.

5. Cook on low for 6 hours or high for 3-4 hours.

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6. Shred the chicken with two forks.

7. Mix the shredded chicken with the peppers and onions.

8. Serve in warm tortillas with your favorite toppings.

16) Chicken Chili 🍗🌶️

I actually make a white chicken chili rather than the traditional tomato-based version. I prefer using cannellini beans, chicken, and good homemade chicken stock.

And my stock usually comes straight from the freezer. I make a big batch of stock when I have chicken bones and leftovers and freeze it in portions. So having homemade stock ready to go makes this a really easy dinner to throw together.

The cannellini beans make it creamy and filling without needing loads of cream or cheese, which is exactly what I want. Then I'll add green chili or canned pepper, depending on how much heat I feel like and who's eating it.

This is a brilliant freezer meal. So I'll often make a big pot and then freeze portions for that night you absolutely just don't feel like cooking. And then it's of course, great with some fresh avocado, coriander, lime, and if you like a spoonful of Greek yogurt. It's really comforting but not overly heavy.

17) Mango Chicken 🥭🍗

Not my favorite, but my son loves this one. Mango chicken. I will make this when the mangoes are ripe and in season. There's nothing worse than using out-of-season, expensive ones. You get that sweet mango against the savory chicken.

And I know my mom likes to add cayenne pepper to keep the whole thing from getting too sweet. You can just adjust the heat depending on who you're feeding. I never make this one too hot. And add the mango towards the end rather than cooking all of it for ages. You want some of it to break down into the sauce, but I also like having little pieces of mango that still taste fresh.

18) Chicken Francese 🍗🍋

I remember making this chicken francese back in my culinary days. I must say there is something about properly dipping the chicken, getting that beautifully golden coating, and then making the lemony pan sauce. That reminds me why I enjoyed learning classical techniques in the first place.

Anyway, I'm not spending hours doing complicated restaurant-style prep for a weeknight dinner. So I keep the chicken thin; it cooks quickly, and once it's brown, the pan does most of the work. Don't skip the step of scraping up all those golden bits from the bottom when you add the wine and lemon. That's 100% where the flavor is.

And then I will serve this one with mashed potatoes or rice because you need something to catch that sauce. Or a green vegetable like asparagus or broccoli. It feels quite fancy, but it's actually very manageable at home.

19) Butter Chicken 🍗🧈

I'm always trying to get butter chicken just right. I've made plenty of versions over the years, and I'm still tweaking little things. How much spice, how much tomato, when to add the butter and cream. I want it rich and creamy, but not so heavy that you feel like being sick afterward.

My culinary training taught me to take a little more time with curry color and curry flavors. So if I have the time, I'll fry the spices and curry paste first rather than throwing everything straight into the pot. Don't be afraid to adjust it at the end, too.

A little more salt, lemon, spice, or sugar can completely change the finished curry. And then, of course, this is best served with fluffy jasmine rice, naan, garlic naan, and tons of fresh coriander. Butter chicken is absolutely worth making extra because it freezes so well.

20) Chicken Piccata 🍋🍗

I honestly thought my son was really not going to like this one. Lemon and capers didn't really sound like a winning combination for a child, right? So I wasn't expecting much when I put this on the table. But he absolutely loved it. That's one of the reasons I keep coming back to chicken piccata. It's so simple, but the lemony buttery sauce makes plain chicken feel completely different.

I sliced the chicken breasts quite thinly so they cook evenly, and you've got to get them to stay tender. Then use the same pan to make that sauce with fresh lemon, garlic, capers, and I like to add a little bit of butter.

Don't overcook the chicken while you're making the sauce. Take it out of the pan and add it back at the end. And then it's great with pasta or mashed potatoes, just to get that sauce. But I'll have this with a salad and some green veggies instead.

21) Chicken Stroganoff 🍗🍄

So I know this chicken stroganoff is actually traditionally beef stroganoff, but I much prefer the chicken version. And I will have it with zucchini noodles instead of egg noodles. I just think it tastes really good with the mushroom sauce, and obviously, because they're much lighter, I feel healthier after eating this.

I will always use chicken thighs because they stay juicy, and I just think they have so much more flavor. I also like to cook the mushrooms until they're really golden before adding the sauce.

Don't cook the zucchini noodles for ages. I actually don't even cook them; I just add the sauce on top of that. But if you prefer to, you can just give them a quick toss in the pan before serving.

22) Chicken Cobbler 🍗🥘

Chicken cobbler is old-school comfort food, right? But I like loading mine with veggies so it feels like a complete meal rather than just tricky chicken and pastry.

I know a lot of versions use frozen mixed vegetables, and there's absolutely nothing wrong with that when you need dinner on the table quickly. But I usually use my fresh vegetables. I like to use whatever I have in the fridge that needs to go, like carrots, peas, corn, green beans, or even leftover roasted veg.

Don't overcomplicate the topping here. The whole point of a cobbler is that you can spoon the topping straight over the chicken mixture and get it into the oven.

I also like making this with leftover roast chicken. I think it just cuts down the cooking time a lot. It's a kind of dinner that goes straight from the oven to the table with just a simple green salad.

23) Chicken Cordon Bleu 🧀🐔

Chicken cordon bleu is another one of those meals that gets requested in my house a lot because it's one of my husband's favorites. And he loves it with creamy mashed potatoes, a big salad, and a lot of sweet chili sauce. Which is not the traditional way to serve it, but it works so well with the crispy chicken and melted cheese.

Get the chicken breasts nice and thin, fill them with ham and cheese, and coat them. Secure the chicken properly before cooking so all that lovely cheese doesn't escape into the pan. And then I prefer air-frying them rather than deep-frying. It just keeps them lighter without losing that crispy coating. The salad balances out the richness here. And no one can say no to chicken and mash, right?

24) Chicken Burrito Bowls 🌯🍗

I make my burrito bowls as the healthier version of a takeaway-style dinner. So you still get all the things you want in a burrito. Spicy chicken, rice, black beans, corn, avocado, and salsa. But because everything is served separately, I can control how much of each thing I actually want.

I usually season the chicken thighs with cumin, paprika, garlic, and lime before cooking them quickly in a hot pan. These are brilliant for family because everyone can build their own bowl. My son loves doing that. I'll add lettuce, tomato, cucumber, and fresh coriander if I have it.

They're also fantastic for meal prep because you can cook the chicken and rice ahead, keep the toppings separate, and then just grab them from your fridge when you need something like a healthy lunch.

25) Chicken Biryani 🍗🍚

Chicken biryani is a recipe I have a real soft spot for because I grew up eating the absolutely authentic stuff. My dad used to bring it home from work. The ladies who worked in his factory would make it, and it was the real deal. So when I make biryani now, I know what I'm looking for, and I'm not trying to turn it into a quick one-pot chicken and rice dish.

There are a few steps here that are worth it. Properly spice that chicken, fragrant rice, caramelized onions, and all those layers of flavor. Don't rush the rice. You want the grains separate rather than soft and mushy. And layering everything before the final steam is what gives you those different flavors throughout the dish.

It's also one I like making a big batch of because leftovers are a hundred percent better the next day.

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