These 26 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) Crockpot Chicken Meatball Stew
Recipe by Yuliia Stsepeleva
ONE LIST
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
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Don't add any water because zucchini gives a lot of water. Don't open the lid too often, because the heat goes out and it takes longer.
2) Slow Cooker Shredded Taco Chicken
Recipe by Jessica Miles
Perfect for tacos, burritos, quesadillas, nachos, taco salads, or rice bowls! Freezes and reheats really well. We like to freeze in meal-sized portions and pull them out for busy nights.
3) BBQ Honey Garlicky Chicken
Sweet, sticky, and garlicky, your whole kitchen will smell incredible!
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; cook on low for 6 hours, until tender and cooked through. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
4) Creamy Tuscan Chicken
Rich and dreamy, studded with sun-dried tomatoes and spinach.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the garlic, sun-dried tomatoes, and Italian seasoning.
- Cover; cook on low for about 5 and a half hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
5) 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; cook on low for 6 hours until fork-tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
6) Teriyaki Pineapple Chicken
Sweet pineapple and zesty teriyaki sauce bring together a tropical win for the weeknight meals.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
7) Lemon Herb Chicken Stew
With a soothing broth and a bright touch from lemon and fresh herbs.
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; cook on low for 7 hours until chicken and vegetables are tender. Thermometer-check the thickest chicken pieces starting after 3 hours; thawed breasts may finish early. Stop when chicken is tender and 165°F.
- 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.
8) Coconut Curry Chicken
Chicken, creamy coconut milk and warm curry spices make a comforting dinner.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
9) Buffalo Ranch Chicken
Buffalo sauce and ranch are perfect for any game day or any day!
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
10) Garlic Parmesan Chicken
Garlic, parmesan, and buttery.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the garlic, butter, and Italian seasoning.
- Cover; cook on low for about 5 and a half hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- Stir in heavy cream and parmesan until smooth.
- 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.
11) Maple Dijon Chicken
Tangy mustard and sweet maple syrup are deliciously perfect.
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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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
12) Peach Balsamic Chicken
This tastes like late summer due to the juicy peaches and tangy balsamic.
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; cook on low for 6 hours until chicken is tender and peaches are jammy. Thermometer-check the thickest chicken pieces starting after 3 hours; thawed breasts may finish early. Stop when chicken is tender and 165°F.
- 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.
13) Salsa Verde Chicken
While you stay busy doing other things, tangy green salsa takes care of all the work for you.
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; cook on low for 6 hours until fork-tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
14) 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.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
15) Pesto Parmesan Chicken
With no effort, you can experience the delightful Italian flavors of basil pesto and parmesan.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker and pour in the broth.
- Spoon pesto over chicken; cover and cook on low for about 5 and a half hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- Stir in heavy cream and parmesan until creamy.
- 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.
16) Honey Sriracha Chicken
Hits all the right notes with sweet heat for fans of spiciness.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
17) Sweet and Sour Chicken
The classic sweet-tangy flavor of takeout made easy and hands-off at home.
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; cook on low for about 5 and a half hours. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
18) Rosemary Balsamic Chicken
Balsamic vinegar and rosemary seem fancy, but require zero effort!
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
19) Sesame Ginger Chicken
Sesame and ginger provide a rich taste using just a few ingredients found in your pantry.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
20) Mango Chipotle Chicken
Sweet mango combines with smoky chipotle to create flavors you will keep returning for.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
21) Butter Chicken
Spicy and creamy perfection that can be made in your slow cooker!
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the crushed tomatoes, garam masala, butter, ginger, and garlic.
- Cover; cook on low for about 5 and a half hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
22) Italian Herb Chicken
It's herby and simple, plus goes with any dinner!
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
23) Sweet Chili Chicken
Sticky and sweet and just a touch spicy, this one disappears quickly.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
24) Garlic Lemon Chicken
Bright lemon and loads of garlic make this dish light and fresh.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
25) Tangy Orange Chicken
All the super sweet and sticky orange flavor of takeout, done hands off.
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; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
26) Mushroom Marsala Chicken
Marsala wine and earthy mushrooms give this dish a taste of a date-night dinner.
Ingredients
Method
- Place the fully thawed chicken in the slow cooker with the mushrooms, garlic, and butter.
- Add Marsala and broth; cover and cook on low for about 5 and a half hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
- 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.
