The slow-cooker is a lifesaver on those busy, chaotic nights when the kids are starving, and I'm exhausted. All I need to do is throw everything in there and let it do the cooking, while I get on with my day. These are my survival-tested, non-trendy, nothing-impressive picks that just make sure dinner is on the table when it's needed.

1) Slow-Cooker BBQ Shredded Chicken Sandwiches

I know that this one is going to be completely devoured with no questions, and that's why the slow cooker barbecue chicken sandwich is on rotation in my house, with a side of something healthy, normally a creamy cold slaw just to add in that extra nutrition and crunch.

I like to use chicken thighs in this dish because they have more fat and collagen than breasts and stay super juicy. It should easily fit in the slow cooker, which probably takes about 3 to 4 hours on high or 6 hours on low. The thing here is that overcooking chicken can make it dry and stringy.

The barbecue sauce goes in after, when you've got about 25 minutes left. If you add the barbecue sauce in too early, it could scorch the sugars and turn the whole thing bitter.

This goes well with frozen buns or fresh brioche. Serve it with a side of coleslaw or scoop the coleslaw right on it. These make a brilliant leftover lunch box.

Servings: 6–8

2) Creamy Crockpot Chicken Alfredo Pasta

Alfredo with anything is really satisfying, and this creamy crockpot chicken Alfredo pasta is a Wednesday night staple for us. Don't add your pasta until the last 20 minutes, because the crockpot poses a real risk of making it come out gluey. Pasta absorbs liquid really fast, and this is a classic trick, which means the butter, cream, and pasta water all come together at the right time.

I do find that heavy cream holds up better in a slow cooker, and that chicken thighs stay juicier than breasts over long cook times. Using breasts can make the chicken go stringy. I finished this off with some finely chopped herbs and cracked black pepper, and I always make sure I'm making enough for seconds.

Servings: 4–6

3) Honey Garlic Slow-Cooker Chicken Thighs

Don't know what to do with those chicken thighs? Just add honey and garlic and shove them in a slow cooker, and you've got yourself absolutely tender, delicious chicken thighs. These take about 4 to 6 hours on low, and if you're in a bit of a rush, two to three hours on high. Trust me, overcooking is still possible. Thighs are way more forgiving than breasts, but they are not invincible.

Don't add too much liquid because a slow cooker traps a lot of steam, which concentrates the sauce. Start with less than you think. I like to reduce the sauce on the stovetop afterward to get that caramelized glaze, since the slow cooker won't do it on its own.

Serve with some sticky rice and tenderstem broccoli, and I promise you this will be on rotation in your household.

Servings: 4–6

4) Crockpot Chicken Taco Bowl

This is totally a dump-and-go meal with minimal prep; just let the crockpot save the day again. I always lean towards chicken thighs because they just shred better than breasts, but you can use breasts if you keep an eye on it. The crockpot does wonders, breaking down the chicken so it's easy to shred.

Then all we have to do is layer it up, and it becomes that taco bowl with all the components you need: cauliflower rice as a base, seasoned chicken, black beans, corn, salsa, some fresh avocado, and a dollop of sour cream. Do not add avocado, cheese, or sour cream into the crockpot. That would be a disaster. Serve this with some fresh herbs from your garden.

This also makes a great meal prep, which could be done on a Sunday and then stashed away in your fridge to send off to work with your husbands or partners. This is a no-brainer.

Servings: 6

5) Slow Cooker Chicken and Wild Rice Soup

This soup is one of my all-time favorites. There's nothing better than a slow cooker chicken and wild rice soup. Fun fact: wild rice is actually a grass seed, which I had no idea about, so it's not a true rice. It's nuttier and takes way longer to cook than white rice, so it adds that cool crunch that I'm after whenever I make it.

And then of course the slow cooker is super ideal; it releases all the collagen from the chicken thighs because it cooks for such a long time, 6 to 8 hours, and adds so much body without cream. Pro cooking tip though, make sure you don't overcook the wild rice.

Servings: 6

6) Crockpot Lemon Herb Whole Chicken

A whole chicken just melts in your mouth, perfect in a crock pot, and there's nothing better than a lemon herb chicken. There's something about those flavors: lemon, fresh herbs straight from the garden, rosemary, and fresh garlic- such classic pairings. That lemon just adds that acidic, bright flavor and helps keep it tender as it cooks.

There's no liquid needed for this one; the chicken releases all its own juices, so don't add too much water, which turns it a bit soupy. The skin won't crisp up in a slow cooker, so you will need to put this under the broiler for about 5 minutes at the end. You always need to rest a chicken; I've learned that this makes such a huge difference.

Once it comes out, put some foil over it and let it rest for about 20 minutes, and then something just magic happens to it. This is delicious with some roasted veg, and it makes the perfect Monday night meal.

Servings: 4–6

7) Chicken Cacciatore in the Crockpot

Chicken cacciatore is perfect for the crockpot because that long and low heat breaks down the collagen in the bones and the thighs, which gives you a rich, silky sauce. Cacciatore means "hunter's style," and traditionally this was made with rabbit, although we're absolutely not doing that here. It's a rustic dish with tomatoes, peppers, onions, olives, and tons of herbs.

Nice add-ins to change it up would be capers and anchovies, white or red wine, and mushrooms, depending on the flavor you're after. Don't add too much liquid, because the tomatoes and chicken release a lot on their own, so keep the sauce minimal or it loses that rich effect you're after. I like to serve this with some quinoa, and it goes great with it.

8) Slow-Cooker Chicken Enchiladas

There's nothing better than chicken cooked low and slow in a sauce, then shredded and assembled to make these delicious slow-cooker chicken enchiladas. Just don't add the tortillas too early, because it turns them into mush, and then you're basically starting from scratch. Add them near the end and use corn instead of flour, but still keep an eye on things.

The chicken goes for 3 to 4 hours on high or 6 to 8 hours on low, until it hits about 165°F. Remember that the enchilada sauce needs time to meld its flavors, so give it that time. Make sure you add the cheese in the last few minutes so it melts without overcooking.

Serve this with the classic sour cream, fresh cilantro, and fresh avocado if you've got it, for that extra bit of nutrition.

9) Crockpot Buffalo Chicken Dip (family-friendly)

This is such a clever way to get in those carrots and celery without your kid really even noticing that they're consuming vegetables. Make this family-friendly crockpot buffalo chicken dip, and you've got the most nutritious dinner.

This combines cream cheese as the base, hot sauce, shredded chicken, and cheese, but I don't add the hot sauce when I'm making this for my son, obviously. You could add some smoked paprika if you want that flavor profile, but for him, it really doesn't matter.

This takes about 2 to 3 hours on low, and make sure to stir occasionally once you add the cream cheese; it just softens everything all up. This is a great one for when you're sitting in front of the TV, nonchalantly dipping away your celery fingers into that chicken.

Servings: 8–10

10) Slow Cooker Chicken Pot Pie Filling

This is a real classic and comforting slow cooker chicken pot pie filling recipe that I always reach for when I feel like something really comforting on a cold evening. I just throw everything into the slow cooker in the morning: chicken, carrots, celery, onion, potatoes, and then usually a cream of chicken soup base.

I definitely use chicken thighs here because they stay juicier and they just break down easier than chicken breasts, which tend to go stringy and dry out. Make sure you add the frozen peas towards the end; otherwise, they turn to mush, and the cream needs to be added in the last 30 minutes, otherwise it curdles on you. If it's not thick enough for you towards the end, you can just throw in some cornstarch or flour, whichever you've got on hand.

Then I like to serve these in individual little pots with cut rounds of pastry that I've prepped ready, and I bake those individually in the oven and serve them on top so it stays super crunchy. This is a real winner as always.

Servings: 6–8

11) Crockpot Teriyaki Chicken with Pineapple

This is a typical set-it-and-forget-it dish. I let this go for about 4 to 6 hours on low, or if I'm going to rush it, 3 hours on high. I absolutely adore teriyaki sauce on chicken; there's something about that soy sauce, garlic, ginger, pineapple juice if you've got it, and then a splash of brown sugar, and everything just comes together so well.

Fun fact: pineapple contains bromelain, which is a protease that actually tenderizes chicken. Whatever you do, don't add those pineapple chunks at the start, because they'll break down completely. Add them in about 45 minutes towards the end so you get that texture.

And again, I like to stir in some cornstarch just to give it that glossy finish. Serve this with some fluffy jasmine rice, and there you go, you've got yourself an Asian-inspired midweek dinner without even thinking too much about it.

Servings: 4–6

12) Slow-Cooker Chicken Stroganoff

This is my dad's favorite, and we always make this one when he comes down to stay with us. Stroganoff comes from a Russian dish, which traditionally uses beef mixed with sour cream, but you can totally substitute chicken here, no problem. It's better to use chicken thighs here because they stay super moist and don't dry out and become stringy like breast meat would.

The sour cream needs to go in towards the end, so I'd add it about 15 minutes before it's done, off heat. If you add it too early, it curdles, and you don't want that. This goes really well with mushroom soup out of a packet; it really thickens things up and is such a classic shortcut.

It's delicious served over egg noodles, but honestly whatever you've got going works; it could be mashed potato, which some people would totally choose, or noodles, which I'd totally choose myself. Really depends on who's bidding harder for this dish on the night.

Servings: 6

13) Crockpot Chicken and Dumplings

Another absolute classic is the crockpot chicken and dumplings. There's nothing more comforting than a big bowl of creamy chicken with perfectly cooked dumplings. It is such a comfort dish, and really the slow cooker does all the heavy lifting here. If you do it on low, it's about 6 to 8 hours, but if you do it on high, and if you're in a rush like me, which is most of the time, I'd put it on for three to four hours.

Chicken thighs hold up way better here in this recipe because they don't go stringy and dry as breasts do. The dumplings used in this recipe are just refrigerated biscuit dough, and you just tear it up and drop it in the last 60 minutes. Then you've got yourself a quick pot of chicken with dumplings, and it's taken barely any brain matter at all to think about.

I think what really makes this one is the cream of chicken soup, which I've always got tons of in my pantry. It's such a shortcut, and it adds that deliciousness. Again, you can season this with whatever seasoning you feel like or whatever you already have on hand.

Servings: 6

14) Slow Cooker Salsa Verde Chicken

There are two types of salsa verde, but this one uses the tomato-based green salsa, which is sharper and tangier than red salsa. The slow cooker method works really well with this one because the chicken braises in its own juices, and you can keep the liquid for about 48 hours. I like to batch cook this on a Sunday, and then we pretty much eat this throughout the week.

It freezes quite well too, so you could have it with tacos, make it into a burrito bowl, or have it as a natural with rice. It's very versatile and a good one to have handy in your freezer.

Servings: 4–6

15) Crockpot Chicken Parmesan Casserole

If you're like my husband and son and absolutely love chicken parmesan but, when it comes to making it, which is my problem, you have to do the breading and frying and it's a real production. But with this crockpot chicken parmesan casserole, you just throw everything together, and it comes out pretty much the same way.

It's like a deconstructed chicken parmesan rather than the classic version. You're not going to get that crispy coating here, but what you do get is that delicious tender chicken and all that flavor that's cooked in that rich marinara sauce all day.

I always use chicken thighs here because they work so well and stay so nice and juicy, but you can use chicken breasts; just keep an eye on them so you're not overcooking them. With this one, you've got to add the cheese towards the end. If you do it too early, it goes soft and mushy, and then it's just gross. You have to finish this with tons of mozzarella for that cheesy stretch, and then I like to add even more, something like parmesan for extra flavor does really well.

Everyone loves this one, and I always try making it for my boys when I can. Plus, you really don't have to think about it too hard.

16) Slow Cooker Greek Lemon-Oregano Chicken

This is the dish I make when I really feel like something clean. I just think that there's nothing fresher than slow-cooked Greek lemon oregano chicken, and I love the classic combination of lemon juice and oregano. There's something about that combination that I can just eat and eat and never get tired of.

This works really well with chicken thighs because they stay tender and moist. Chicken breasts don't do it here, so I wouldn't even really try because they do dry out. We need to be using thighs for this one.

This is when you do have to kind of put it on and forget about it, and it works out great when you cook it for about five hours on a really low heat. You just get such a juicy result.

I make this for myself and my family on a Sunday. Wake up, put it on in the morning, and then literally by lunchtime it's done. I also like to serve this with fresh basil and something fresh from the garden.

Servings: 4–6

17) Crockpot Creamy Mushroom Chicken

I don't think anyone can say they don't like a creamy mushroom chicken dish, especially a crockpot dish, because you know it's going to come out tender. This is always a crowd pleaser. What's so cool about this is that it's just one of those dishes you put on and totally forget about, and by the time it's done, it's miraculous how amazing it comes out. All those flavors just go so well together.

But make sure that whatever you're using, let's say sour cream or heavy cream or cream cheese, gets added toward the end, because this could curdle if it's added too early. I know it's hard not to lift the lid to check on it, but every time you do, it adds an extra 15 to 20 minutes, so try not to peek at it. I promise you it's doing what it needs to be done without you knowing about it.

This is delicious with some creamy mashed potatoes, and then finish it off with a good garnish. It's just a few steps; I was in the kitchen doing this, but it's taking you the absolute minimum effort.

18) Slow Cooker Honey Mustard Chicken Breasts

A very delicious chicken breast recipe here is the slow cooker honey mustard chicken. Do this on low heat for about 6 hours, and make sure you get the honey mustard balance right; you don't want it to be too sweet. I like to use Dijon mustard here because it's the type I always have in the pantry, and just keep on that sauce; sometimes it needs to be thickened towards the end with some cornstarch.

This is a great meal to make when you also really don't have a lot of time in the day. We always have chicken breasts lying around in the fridge or freezer; defrost them, put them into the slow cooker, and then think about what you're going to serve with them later at dinner time, because let's face it, anything can go with it: some steamed green veg, a fresh salad, or potato wedges you can quickly shove in the air fryer. This combination goes with pretty much anything.

19) Crockpot Chicken Fajita Filling

A typical Friday night for us is this chicken fajita filling. Throw it into the slow cooker in the morning: chicken thighs, chili powder, cumin, smoked paprika, garlic, lime juice, and there you have it. That does most of the work for about 4 hours, then add the peppers and onions, I'd say 15 minutes towards the end because you don't want them to go mushy.

Let that cook a little bit more, and you've got yourself this delicious fajita filling that's pretty much done by 6:00. Then it's build-it-yourself, which is always a winner in our house. This is delicious with some shredded cheese, a tin of sour cream, a salsa from lunch, and a tin of cilantro.

Servings: 6

20) Slow Cooker Chicken and Chickpea Stew

This is best to make when it's a bit cold outside: the slow cooker chicken and chickpea stew. I find chickpeas are delicious in this because they soak up all that flavor. I'm pretty much always using tinned chickpeas in my country anyway; I don't really go to the extent of making my own by soaking them and cooking them, let's be honest here.

Classic flavors here are cumin and smoked paprika, which go really well with these. This is delicious with some couscous. I cook it on a low heat for 6 hours, and I feel like that's what makes this recipe; everything comes together really nicely at this point.

Servings: 4–6

21) Crockpot Coconut Curry Chicken

When you feel like that coconutty curry kind of dinner, this is what I go for: crockpot coconut curry chicken. I use whatever curry paste I've got in the freezer or cupboard, yellow, red, or green. They'll give you different results, but pretty much the same depth of flavor.

Don't add the coconut milk too early, because that causes massive separation with the curry. It needs to be stirred in at least 30 minutes before it's done. I like to make the curry with baby brinjals, which I add about 30 minutes in, and then stir in some bamboo shoots just to give it that crunch.

When I serve it, I serve it over some fluffy jasmine rice, but I like to use jasmine and lots of scallions, and you've got yourself a delicious curry that you've had nothing to do with, it just done itself.

Servings: 4–6

“My kids called it the saucy chicken night, which means no complaints and extra napkins are required.”

22) Slow Cooker Chicken Florentine

This Slow Cooker Chicken Florentine is another one I'd like to make for myself, and everyone else seems to enjoy it too. I love the combination of chicken, spinach, and a cream sauce, and I feel like this one really works in the slow cooker because it keeps that chicken breast moist without drying out.

Add your spinach in the last 50 minutes or so; otherwise, it will turn gray and mushy and defeat the whole object. I like to use baby spinach, and lots of it. Be careful when you're adding your cream or cream cheese too; turn it down to low because it will curdle on high heat.

This is also delicious with mushrooms, which I like to add in 20 minutes before the end. Serve this with rice, or with whatever you've got going on; mashed potatoes also work just as well.

23) Crockpot Sticky Orange Chicken Thighs

My husband craves the sticky orange crockpot chicken thighs dish, and I don't blame him because it is pretty satisfying. Even more satisfying is that you can just throw it in, set it, and forget about it, and it's done for you.

This one can take about four to seven hours depending on what heat it's on. I'm using chicken thighs here because of their high fat content, and they stay moist and delicious under that long heat.

Servings: 4–6

24) Slow Cooker Chicken Burrito Bowl

This is a great one if you're wanting to do a meal for the rest of the week. Put your chicken in a slow cooker for about 6 hours on low, add salsa, broth, and canned tomatoes as a liquid base, and then just kind of forget about it.

Then you've got this delicious chicken base, which you can freeze or keep in the fridge for about 4-5 days. You can turn this into absolutely anything really; you can have it as a salad, you can have it in a wrap, or you can have it as this, which is this burrito bowl, and it really makes a good lunch box situation too. Serve it with some fresh pico de gallo, corn, black beans, a squeeze of lime, and you've got yourself a delicious burrito bowl with minimal effort.

Servings: 6

25) Crockpot Creamy Tuscan Chicken

I make this creamy Tuscan chicken in the crockpot when I've got a whole bunch of friends coming around for dinner but don't really have the time to spend hours in the kitchen beforehand. You've got garlic, spinach, and sweet, tangy sun-dried tomatoes that all cook into a rich, creamy sauce that's perfectly spooned over anything: mashed potatoes, pasta, or creamy polenta.

I put everything together in the crockpot in the morning and then let it go low and slow for about six or seven hours. I'm always using chicken thighs because they just hold up and don't go stringy and dry like chicken breasts tend to do. The sun-dried tomatoes really make the sauce come together.

Another key thing to note is to add your cream cheese or cornstarch slurry at the last hour; otherwise, it splits, and then you miss the whole point here. It's another absolute go-to recipe that I use when I want to entertain and please.

26) Slow Cooker Chicken with Potatoes and Carrots

Another super comforting slow cooker chicken with potatoes and carrots that I love doing for a weeknight dinner. Everyone seems to just love the combination of chicken, carrots, and potatoes. The potatoes cook down last and make it come off nice and thick.

Make sure your potatoes and carrots are at the bottom near the heat source so they cook through nicely, then add your chicken thighs on top. Make sure they're nicely seasoned with everything you've got. I like to use some thyme and rosemary.

Add some delicious stock from your freezer, then let it cook low and slow for about 8 hours. Drumsticks work really well with this one too. This is absolutely delicious with some fluffy rice.

Servings: 4–6

27) Crockpot Moroccan-Spiced Chicken with Apricots

My husband and son love this Crock-Pot Moroccan spiced chicken with apricots. I think it's the apricots that do it for this dish, because they're so sweet, and they do something with those Moroccan spices- the cumin, coriander, cinnamon, ginger, and, of course, turmeric.

This recipe can mimic that same slow, sealed-in environment. Just make sure that when you're adding your apricots, you add them in the last 30 minutes before the dish is about finished, because they suck up all that moisture and then lose their texture and become mushy.

This is delicious with some flatbread, fresh cilantro, and if you want to be super fancy, some almonds on top. Have some fresh lemon on the side for everyone to squeeze over and enjoy.

Servings: 4

One Slow Cooker, Twenty-Seven Dinners, A Lot Less Stress

Hopefully this collection gives you plenty of inspiration for those busy weeks when you still want a homemade meal on the table without spending hours in the kitchen. I love a slow cooker. There's something so miraculous about how they take the pressure off of dinner.

Whether you're making a family favorite like honey garlic chicken or trying something completely new, there's something here for everybody and every mood. And guys, don't sleep on batch cooking either; slow cookers are really great for making extra portions. You're welcome.

, Sara