These 24 slow cooker chicken recipes make family dinners easier to plan. Start with fully thawed chicken, thawed in the refrigerator, and cook until the thickest part reaches 165°F. Each card includes its ingredients, cooking steps and timing guidance.
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1) BBQ Honey Garlicky Chicken
Sweet, sticky, and garlicky, your whole kitchen will smell incredible!
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BBQ Honey Garlicky Chicken
Ingredients
Method
- Place the fully thawed chicken breasts in the bottom of the slow cooker.
- Whisk together the BBQ sauce, honey, garlic, vinegar, and paprika, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender and cooked through. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Shred or slice the chicken right in the sauce and stir to coat.
- Serve over rice or piled onto buns.
Notes
Reserve a little extra BBQ sauce to brush on after shredding for extra sticky goodness.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
2) Creamy Tuscan Chicken
Rich and dreamy, studded with sun-dried tomatoes and spinach.
Creamy Tuscan Chicken
Chicken that has been tenderly simmered in parmesan cream sauce along with sun-dried tomatoes and creamy spinach.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the garlic, sun-dried tomatoes, and Italian seasoning.
- Cover and cook on low for about 5 and a half hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Stir in the heavy cream and parmesan until the sauce is smooth.
- Add the spinach and cook for another 20 minutes until wilted.
- Slice or shred the chicken and serve over pasta.
Notes
If the sauce is thin, stir in a teaspoon of cornstarch slurry near the end.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
3) Zesty Lime Chili Chicken
The combination of bright lime with a mild chili warmth is dangerously addictive!
Ingredients
Method
- Add the fully thawed chicken to the slow cooker.
- Whisk together the lime juice, chili powder, cumin, broth, garlic, and honey, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is fork-tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Shred the chicken directly in the cooking liquid and stir to soak up the flavor.
- Serve in warm tortillas with fresh cilantro and a squeeze of lime.
Notes
Reserve some lime zest to stir in at the end for an extra zesty pop.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
4) Teriyaki Pineapple Chicken
Sweet pineapple and zesty teriyaki sauce bring together a tropical win for the weeknight meals.
Teriyaki Pineapple Chicken
Pineapple chunks and chicken slow-cooked in shiny teriyaki sauce for a sweet and savory meal.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Pour the teriyaki sauce, pineapple juice, garlic, and ginger over the top, then scatter the pineapple chunks around.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice the chicken and spoon the saucy pineapple over the top.
- Serve over steamed rice with a sprinkle of sesame seeds and green onion.
Notes
Thicken the sauce with a cornstarch slurry on high for the last 20 minutes if you like it glossy.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
5) Lemon Herb Chicken Stew
With a soothing broth and a bright touch from lemon and fresh herbs.
Lemon Herb Chicken Stew
This chicken stew has potatoes, carrots, and comforting lemony herb broth that warms you right up!
Ingredients
Method
- Add the fully thawed chicken, potatoes, carrots, and onion to the slow cooker.
- Pour in the broth and add the thyme and rosemary.
- Cover and cook on low for 7 hours until the chicken and vegetables are tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Shred the chicken into the stew and stir in the lemon juice.
- Season with salt and pepper and ladle into bowls.
Notes
A handful of fresh parsley stirred in at the end keeps it tasting fresh.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
6) Coconut Curry Chicken
Chicken, creamy coconut milk and warm curry spices make a comforting dinner.
Coconut Curry Chicken
Chicken cooked in a coconut curry sauce with a rich, mild spice level. Perfect for spooning over rice.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the coconut milk, curry paste, ginger, garlic, fish sauce, and brown sugar, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice or cube the chicken and stir it back into the curry sauce.
- Serve over jasmine rice with fresh basil or cilantro.
Notes
A squeeze of lime at the end balances the richness beautifully.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
7) Buffalo Ranch Chicken
Buffalo sauce and ranch are perfect for any game day or any day!
Buffalo Ranch Chicken
Chicken cooked in a slow cooker with buffalo sauce and ranch is ready to be shredded for use in wraps and sliders.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Pour the buffalo sauce and broth over the top, then sprinkle on the ranch seasoning and dot with butter.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Shred the chicken right in the sauce and stir until well coated.
- Pile onto buns or into wraps with extra ranch and celery.
Notes
Stir in a couple ounces of cream cheese at the end for a richer dip-style filling.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
8) Garlic Parmesan Chicken
Garlic, parmesan, and buttery.
Garlic Parmesan Chicken
Slow-cooked tender chicken in creamy garlic parmesan sauce is pure comfy cozy.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the garlic, butter, and Italian seasoning.
- Cover and cook on low for about 5 and a half hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Stir in the heavy cream and parmesan until you have a smooth sauce.
- Cook for another 20 minutes to let the sauce thicken slightly.
- Slice the chicken and spoon the garlic parmesan sauce over the top.
Notes
Serve over buttered noodles to soak up every bit of that sauce.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
9) Maple Dijon Chicken
Tangy mustard and sweet maple syrup are deliciously perfect.
Maple Dijon Chicken
Chicken slow-cooked in a lovestruck maple Dijon glaze. Sweet and sassy!
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the maple syrup, Dijon, vinegar, garlic, and broth, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice the chicken and spoon the maple Dijon sauce over the top.
- Serve with roasted vegetables or a simple salad.
Notes
Reduce the leftover sauce in a pan for a thicker, more syrupy glaze.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
10) Peach Balsamic Chicken
This tastes like late summer due to the juicy peaches and tangy balsamic.
Peach Balsamic Chicken
Chicken simmered with sweet peaches and balsamic sauce creates a jammy, savory-sweet sauce.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker and scatter the peach slices around it.
- Whisk together the balsamic, honey, garlic, and thyme, then pour over the top.
- Cover and cook on low for 6 hours until the chicken is tender and the peaches are jammy. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice the chicken and spoon the peach balsamic sauce over the top.
- Garnish with extra thyme and serve.
Notes
Frozen peaches work just as well if fresh aren't in season.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
11) Salsa Verde Chicken
While you stay busy doing other things, tangy green salsa takes care of all the work for you.
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Salsa Verde Chicken
Chicken with zesty salsa verde is great for tacos, burritos, and bowls.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Pour the salsa verde over the top and sprinkle with cumin and garlic powder.
- Cover and cook on low for 6 hours until the chicken is fork-tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Shred the chicken directly in the salsa and stir to coat.
- Stir in fresh cilantro and serve in tortillas or over rice.
Notes
A squeeze of lime and crumbled cotija take this right over the top.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
12) Thai Peanut Chicken
You don't need to get takeout when you can make your own peanut sauce that is creamy with a touch of lime and kick of spice.
Thai Peanut Chicken
Chicken that has been slow cooked in savory Thai peanut sauce which is begging to be served with noodles.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the peanut butter, coconut milk, soy sauce, lime juice, ginger, and sriracha until smooth, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice or shred the chicken and stir it back into the peanut sauce.
- Serve over rice noodles topped with chopped peanuts and cilantro.
Notes
Thin the sauce with a splash of warm water if it gets too thick.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
13) Pesto Parmesan Chicken
With no effort, you can experience the delightful Italian flavors of basil pesto and parmesan.
Pesto Parmesan Chicken
Slow-cooked chicken with basil pesto and parmesan makes a cheesy, herby easy weeknight dinner.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker and pour in the broth.
- Spoon the pesto over the chicken, cover, and cook on low for about 5 and a half hours until tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Stir in the heavy cream and parmesan until you have a creamy sauce.
- Cook for another 20 minutes to thicken slightly.
- Slice the chicken and spoon the pesto cream sauce over the top.
Notes
A handful of halved cherry tomatoes stirred in at the end adds color and freshness.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
14) Honey Sriracha Chicken
Hits all the right notes with sweet heat for fans of spiciness.
Honey Sriracha Chicken
Chicken cooked with a honey sriracha glaze has sweetness up front and gradual heat on the back end.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the honey, sriracha, soy sauce, garlic, and rice vinegar, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice or shred the chicken and toss it in the sticky glaze.
- Serve over rice with a sprinkle of sesame seeds and green onion.
Notes
Adjust the sriracha up or down to dial the heat for your crew.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
15) Sweet and Sour Chicken
The classic sweet-tangy flavor of takeout made easy and hands-off at home.
Sweet and Sour Chicken
Sweet and sour chicken with pineapple and bell peppers cooked in a slow cooker.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the ketchup, pineapple juice, vinegar, and brown sugar, then pour over the chicken.
- Cover and cook on low for about 5 and a half hours. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Add the bell pepper and pineapple chunks and cook for another 30 minutes until tender-crisp.
- Cube the chicken, stir everything together, and serve over rice.
Notes
Add a cornstarch slurry in the last half hour for that classic glossy texture.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
16) Rosemary Balsamic Chicken
Balsamic vinegar and rosemary seem fancy, but require zero effort!
Rosemary Balsamic Chicken
Balsamic chicken with rosemary and garlic chicken cooked in a balsamic sauce with fresh rosemary and garlic.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the balsamic, broth, olive oil, garlic, rosemary, and honey, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice the chicken and spoon the rosemary balsamic sauce over the top.
- Garnish with extra rosemary and serve with roasted potatoes.
Notes
Simmer the leftover sauce on the stove to reduce it into a richer glaze.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
17) Sesame Ginger Chicken
Sesame and ginger provide a rich taste using just a few ingredients found in your pantry.
Sesame Ginger Chicken
The savory sesame ginger sauce that is perfect for chicken and goes great over rice or noodles is now available.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the soy sauce, sesame oil, honey, ginger, and garlic, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice or shred the chicken and toss it in the sesame ginger sauce.
- Sprinkle with sesame seeds and green onion and serve over rice.
Notes
A splash of rice vinegar at the end brightens up the whole dish.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
18) Mango Chipotle Chicken
Sweet mango combines with smoky chipotle to create flavors you will keep returning for.
Mango Chipotle Chicken
Chicken cooked in a sweet chipotle mango sauce is great for tacos and rice bowls.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Stir together the mango, chipotle peppers, broth, lime juice, garlic, and cumin, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Shred the chicken and stir it into the smoky mango sauce.
- Serve in tortillas with avocado and fresh cilantro.
Notes
Start with one chipotle if your crew is sensitive to heat, then add more to taste.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
19) Butter Chicken
Spicy and creamy perfection that can be made in your slow cooker!
Butter Chicken
Delicious chicken covered in a mildly spiced, rich and creamy tomato sauce that is just like your favorite Indian takeout.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the crushed tomatoes, garam masala, butter, ginger, and garlic.
- Cover and cook on low for about 5 and a half hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Cube or shred the chicken, then stir in the heavy cream.
- Cook for another 20 minutes until the sauce is rich and warmed through.
- Serve over basmati rice with naan and fresh cilantro.
Notes
A pinch of sugar smooths out the tomatoes if the sauce tastes too sharp.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
20) Italian Herb Chicken
It's herby and simple, plus goes with any dinner!
Italian Herb Chicken
Slow-cooked chicken in a tomato and Italian herb sauce can be used in many ways.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker and pour in the broth.
- Spoon the marinara over the top and add the Italian seasoning and garlic.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice the chicken and spoon the herby tomato sauce over the top.
- Sprinkle with parmesan and serve over pasta or with crusty bread.
Notes
Add a slice of mozzarella on top and broil briefly for a chicken parm vibe.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
21) Sweet Chili Chicken
Sticky and sweet and just a touch spicy, this one disappears quickly.
Sweet Chili Chicken
Slow-cooked chicken with sweet, garlicky, and a touch spicy glossy sweet chili sauce.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the sweet chili sauce, soy sauce, vinegar, garlic, and ginger, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice or shred the chicken and toss it in the sticky sauce.
- Serve over rice with chopped green onion and cilantro.
Notes
A sprinkle of crushed peanuts adds a nice crunch on top.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
22) Garlic Lemon Chicken
Bright lemon and loads of garlic make this dish light and fresh.
Garlic Lemon Chicken
Slow-cooking chicken in a lemon garlic broth will brighten up your day!
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Pour in the lemon juice and broth, then add the garlic, butter, and oregano.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Slice the chicken and spoon the garlicky lemon broth over the top.
- Garnish with fresh parsley and lemon slices and serve with rice or potatoes.
Notes
Stir in the zest of one lemon at the end for an extra bright pop.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
23) Tangy Orange Chicken
All the super sweet and sticky orange flavor of takeout, done hands off.
Tangy Orange Chicken
Chicken simmered in a zesty orange sauce is sweet and sticky without feeling cloying.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker.
- Whisk together the orange juice, soy sauce, honey, vinegar, garlic, and orange zest, then pour over the chicken.
- Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Cube or shred the chicken and toss it in the orange sauce.
- Serve over rice with sesame seeds and green onion.
Notes
Thicken the sauce with a cornstarch slurry in the last 20 minutes for a glossier coat.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
24) Mushroom Marsala Chicken
Marsala wine and earthy mushrooms give this dish a taste of a date-night dinner.
Mushroom Marsala Chicken
For an elegant and simple meal, slow cooked succulent chicken with mushrooms in a rich cream Marsala sauce.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the mushrooms, garlic, and butter.
- Pour in the Marsala wine and broth, cover, and cook on low for about 5 and a half hours until tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
- Stir in the heavy cream until the sauce is smooth and silky.
- Cook for another 20 minutes to let the sauce thicken slightly.
- Slice the chicken and spoon the mushroom Marsala sauce over the top.
Notes
Serve over mashed potatoes or egg noodles to catch all that rich sauce.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.
