30 Dump-and-Go Crockpot Chicken Recipes for the Easiest Dinners Ever

Busy nights call for easy, no-fuss meals, and these 30 dump-and-go Crockpot chicken recipes are exactly what you need! Just toss in the ingredients, set the timer, and let your slow cooker do the work. From cozy soups and creamy pasta to zesty tacos and hearty casseroles, there’s something for everyone. Perfect for meal prep or stress-free family dinners, all with minimal chopping and prep time. Grab your Crockpot, and let’s get cooking!

Crockpot White Chicken Chili: Creamy & Hearty

This dump-and-go white chicken chili is packed with tender shredded chicken, creamy white beans, and a flavorful broth. With minimal prep and maximum comfort, this is the perfect meal for busy days.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 2 cans (15 oz each) of great northern beans, drained and rinsed
• 1 can (10 oz) diced green chilies
• 3 cups chicken broth
• 1 teaspoon each of cumin, chili powder, and garlic powder
• ½ teaspoon each of onion powder and smoked paprika
• Salt and pepper to taste
• ½ cup sour cream
• 4 oz cream cheese, cubed
• 1 tablespoon lime juice

Instructions:

1. Add chicken, beans, green chilies, broth, and all the spices to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in sour cream and cream cheese until fully melted and creamy.
3. Serve hot with lime juice, cilantro, shredded cheese, or jalapeños on top.

Crockpot Chicken and Dumplings: Easy Comfort Food

This dump-and-go chicken and dumplings recipe is the ultimate comfort meal with tender shredded chicken, creamy broth, and fluffy dumplings. With minimal prep and no fuss, your Crockpot does all the work!

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup
• 3 cups chicken broth
• ½ cup diced onion
• ½ cup diced celery
• ½ teaspoon each of garlic powder and dried thyme
• Salt and pepper to taste
• 1 can (8-count) refrigerated biscuits
• 1 cup frozen peas and carrots
• ½ cup heavy cream

Instructions:

1. Add chicken, cream of chicken soup, cream of celery soup, broth, onion, celery, and seasonings to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in frozen peas and carrots and heavy cream. Cook on low for 15 minutes.
3. While the chicken mixture is cooking, bake the biscuits separately according to package instructions.
4. To serve, ladle the creamy chicken mixture into bowls and place a freshly baked biscuit on top. Garnish with chopped parsley and enjoy!

Crockpot Chicken Tortilla Soup: Spicy & Simple

This dump-and-go chicken tortilla soup is packed with bold Tex-Mex flavors, tender shredded chicken, and a rich, slightly spicy broth. Minimal prep, big flavor, and the perfect cozy meal with crunchy tortilla strips on top!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (10 oz) diced green chilies
• 1 cup frozen or canned corn (drained)
• 4 cups chicken broth
• 1 teaspoon each of cumin, chili powder, garlic powder, and smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro (plus extra for garnish)
• 1/2 cup sour cream (optional for a creamier soup)

Instructions:

1. Add chicken, black beans, diced tomatoes, green chilies, corn, broth, and all seasonings to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in lime juice, chopped cilantro, and sour cream.
3. Serve hot with crispy tortilla strips, shredded cheese, sliced jalapeños, avocado, and a dollop of sour cream.

Crockpot Chicken Alfredo: Creamy & Cheesy

This dump-and-go chicken Alfredo is rich, creamy, and loaded with tender chicken and a velvety sauce. The slow cooker does all the work, making this an easy, comforting meal perfect for busy days!

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 3 cups heavy cream
• 2 cups chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon each of Italian seasoning, garlic powder and onion powder
• Salt and pepper to taste
• 8 oz fettuccine pasta
• 4 oz cream cheese, cubed
• 2 tablespoons unsalted butter
• Fresh parsley for garnish

Instructions:

1. Add chicken, heavy cream, chicken broth, Parmesan cheese, garlic powder, onion powder, salt, pepper, and Italian seasoning to the Crockpot. Cover and cook on low for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it, and return it to the Crockpot. Add cream cheese, butter, and fettuccine pasta, stirring to combine.
3. Cover and cook for another 30-40 minutes, stirring occasionally, until the pasta is fully cooked and the sauce is thick. Garnish with fresh parsley and serve hot!

Crockpot Mississippi Chicken: Bold & Buttery

This dump-and-go Mississippi chicken is packed with rich, savory flavors from ranch seasoning, butter, and tangy pepperoncini peppers. Juicy, tender, and perfect for sandwiches, rice bowls, or a low-carb meal!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 packet (1 oz) ranch seasoning mix
• 1 packet (1 oz) au jus gravy mix
• ½ cup unsalted butter, sliced
• 6-8 whole pepperoncini peppers
• ¼ cup juice from the pepperoncini jar
• ½ teaspoon black pepper

Instructions:

1. Add chicken to the Crockpot, then sprinkle ranch seasoning and au jus gravy mix over the top. Place butter slices and whole pepperoncini peppers on top of the chicken. Pour in pepperoncini juice. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shreds.
2. Shred the chicken directly in the Crockpot and mix it into the juices. Serve hot over mashed potatoes, rice, or in sandwich buns!

Crockpot Butter Chicken

Rich, creamy, and packed with bold spices, this Crockpot Butter Chicken brings all the comforting flavors of your favorite Indian takeout straight to your kitchen. With tender chicken simmered in a velvety tomato-based sauce infused with warm spices, it’s the perfect set-it-and-forget-it meal. Serve it over fluffy basmati rice or with warm naan for the ultimate cozy dinner.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons garam masala
• 1 teaspoon each of ground cumin and paprika
• ½ teaspoon each of turmeric and chili powder (adjust to spice preference)
• Salt and pepper to taste
• 2 tablespoons tomato paste
• ¼ cup unsalted butter, cubed
• 1 tablespoon sugar
• ¼ cup plain Greek yogurt (optional, for extra creaminess)
• 2 tablespoons chopped cilantro (for garnish)

Instructions:

1. Add chopped onions, garlic, and ginger to the crockpot. Place the chicken on top.
2. In a bowl, combine crushed tomatoes, tomato paste, garam masala, cumin, paprika, turmeric, chili powder, salt, pepper, and honey. Stir well and pour over the chicken. Cover and cook on LOW for 6 hours or HIGH for 4 hours until the chicken is tender.
3. Stir in the heavy cream and butter. Let it cook for another 10-15 minutes until the sauce thickens. If using yogurt, stir it in at this stage. Sprinkle with fresh cilantro and serve with basmati rice or naan.

Crockpot Chicken Tacos: Favorite Dump-and-Go Meal

These Crockpot chicken tacos are the ultimate set-it-and-forget-it meal, packed with juicy, flavorful shredded chicken. Just dump everything in, let it slow cook, and shred—perfect for tacos, burrito bowls, or meal prep! For a vegetarian version, try this cauliflower and lentil tacos.

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
• 1 packet (1 oz) taco seasoning
• ½ cup chicken broth
• 1 teaspoon each of garlic powder and onion powder
• ½ teaspoon each of smoked paprika and cumin
• 1 teaspoon salt (adjust to taste)
• ¼ cup chopped cilantro (optional)
• Juice of 1 lime

Instructions:

1. Add chicken, diced tomatoes with green chilies, taco seasoning, chicken broth, and spices to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in lime juice and cilantro. Serve in warm tortillas with your favorite toppings!

Crockpot Honey Garlic Chicken Thighs: Sweet & Savory

These Crockpot honey garlic chicken thighs are juicy, tender, and packed with a perfect balance of sweet and savory flavors. With just a handful of ingredients, this dump-and-go meal is effortless and delicious!

Ingredients:

• 6 boneless, skinless chicken thighs
• ½ cup honey
• ¼ cup soy sauce (low sodium)
• ¼ cup ketchup
• 1 tablespoon apple cider vinegar
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ teaspoon each of black pepper and red pepper flakes
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
• Sesame seeds and green onions for garnish

Instructions:

1. Add chicken thighs to the Crockpot.
2. In a small bowl, whisk together honey, soy sauce, ketchup, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes. Pour over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
3. (Optional) If you want a thicker sauce, remove ½ cup of the liquid from the Crockpot, mix it with cornstarch and water, then stir it back in and cook for another 10-15 minutes.
4. Garnish with sesame seeds and chopped green onions. Serve hot with rice or steamed vegetables!

Crockpot Chicken Pot Pie: No-Fuss Comfort Food

This Crockpot Chicken Pot Pie is rich, creamy, and loaded with tender chicken, hearty vegetables, and a velvety sauce. Instead of baking, the biscuit topping is cooked separately and placed on top for the perfect texture.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, diced into 1-inch cubes
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup milk
• ¼ cup all-purpose flour
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon each of dried thyme and dried parsley
• ¼ tsp smoked paprika
• 2 tablespoons unsalted butter
• 1 can (8-count) refrigerated biscuits, baked separately as per package instructions

Instructions:

1. Add diced chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, parsley, and paprika to the Crockpot. Stir to combine. Cover and cook on low for 3-4 hours or high for 1.5-2.5 hours, until the chicken is fully cooked and vegetables are tender.
2. In a bowl, whisk together milk, heavy cream, and flour until smooth. Stir into the Crockpot. Add butter and frozen peas. Stir and cook for another 15 minutes to allow the sauce to thicken.
3. Meanwhile, bake the biscuits as per the package instructions.
4. Ladle the creamy pot pie filling into bowls and top with a freshly baked biscuit. Enjoy warm!

Crockpot Chicken Noodle Soup: Homestyle & Hearty

This Crockpot Chicken Noodle Soup is the ultimate comfort food, made with tender chicken, hearty vegetables, and egg noodles in a rich, flavorful broth. It’s a dump-and-go meal that’s perfect for chilly days or when you need something warm and soothing!

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 8 cups chicken broth
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• ½ cup diced onion
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon each of dried thyme and dried oregano
• 1 bay leaf
• 8 oz egg noodles
• 2 tablespoons fresh parsley, chopped (for garnish)
• Juice of ½ lemon

Instructions:

1. Add chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, oregano, and bay leaf to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Add egg noodles, cover, and cook for an additional 12-15 minutes until the noodles are tender.
3. Stir in fresh parsley and lemon juice. Serve hot!

Crockpot Chicken Fajitas: Tex-Mex Made Simple

These Crockpot Chicken Fajitas are the easiest way to enjoy bold, Tex-Mex flavors with zero chopping required! Simply dump everything in, let it cook, and you’ll have tender, flavorful fajita-style chicken ready to serve in tortillas, bowls, or over rice.

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 packet (1 oz) fajita seasoning
• 1 can (10 oz) diced tomatoes with green chilies
• 1 bag (12-16 oz) frozen sliced bell peppers and onions
• ½ cup chicken broth
• 1 tablespoon lime juice
• ½ teaspoon each of garlic powder, cumin, and smoked paprika
• ¼ cup chopped cilantro

Instructions:

1. Add chicken to the Crockpot and sprinkle with fajita seasoning, garlic powder, cumin, and smoked paprika. Pour in diced tomatoes with green chilies and chicken broth. Add frozen bell peppers and onions directly from the bag—no need to thaw!
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in lime juice and cilantro.
3. Serve in warm tortillas with your favorite toppings!

Crockpot Buffalo Chicken: Perfect for Sandwiches & Wraps

This Crockpot Buffalo Chicken is a dump-and-go meal that’s packed with bold, tangy, and spicy flavors. Whether served in sandwiches, wraps, bowls, or even as a dip, this tender, shredded chicken coated in zesty buffalo sauce is a game-day favorite or weeknight dinner staple!

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 cup buffalo sauce (like Frank’s RedHot)
• ¼ cup ranch dressing (or blue cheese dressing)
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. Add chicken to the Crockpot and season with garlic powder, black pepper, smoked paprika, and salt. Pour buffalo sauce, ranch dressing, and butter over the chicken.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender. Remove the chicken, shred it with two forks, and return it to the sauce. Stir in apple cider vinegar.
3. Serve on sandwich buns, in wraps, or over lettuce for a low-carb option. Drizzle with extra ranch or blue cheese dressing and top with crumbled blue cheese or sliced green onions!

Crockpot Teriyaki Chicken

This Crockpot Teriyaki Chicken is the ultimate easy, dump-and-go meal, made with bite-sized chicken pieces simmered in a rich, glossy teriyaki sauce. Served over rice with a side of vegetables, it’s the perfect weeknight dinner!

Ingredients:

• 2 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• ½ cup soy sauce (low sodium)
• ¼ cup each of honey and rice vinegar
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• ½ teaspoon black pepper
• 1 tablespoons sesame oil
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, if needed)
• Sesame seeds and green onions (for garnish)

1. Add diced chicken to the Crockpot.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, black pepper, and sesame oil. Pour over the chicken.
3. Cover and cook on low for 3-4 hours or high for 1.5-2.5 hours until the chicken is tender and fully cooked. (Optional) If you want a thicker sauce, remove ½ cup of the liquid, mix it with cornstarch and water, and stir it back into the Crockpot. Let cook for another 10-15 minutes until thickened.
4. Garnish with sesame seeds and chopped green onions. Serve over steamed rice with a side of broccoli or stir-fried vegetables.

Crockpot Orange Chicken: Better Than Takeout

This Crockpot Orange Chicken is the perfect dump-and-go meal, coated in a sticky, sweet, tangy orange sauce that tastes better than takeout. Using orange marmalade creates a rich, glossy glaze, making it an easy and delicious weeknight favorite!

Ingredients:

• 2 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• ¾ cup orange marmalade
• ½ cup soy sauce (low sodium)
• 2 tablespoons each of rice vinegar and ketchup
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• ½ tsp black pepper
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)

Instructions:

1. Add diced chicken to the Crockpot.
2. In a bowl, whisk together orange marmalade, soy sauce, rice vinegar, ketchup, garlic, ginger, and black pepper. Pour over the chicken.
3. Cover and cook on low for 3-4 hours or high for 1.5-2.5 hours, until the chicken is tender and fully cooked. (Optional) If a thicker sauce is desired, remove 1/2 cup of the liquid, mix it with cornstarch and water, and stir it back into the Crockpot. Let cook for another 15 minutes until thickened.
4. Garnish with sesame seeds and chopped green onions. Serve over rice with steamed broccoli or snap peas on the side.

Crockpot Chicken Piccata: Bright & Buttery

This Crockpot Chicken Piccata is tender, lemony, and packed with bold flavors. A buttery white wine sauce with capers and garlic infuses the chicken with richness, making it a perfect hands-off dinner. Serve it over pasta or mashed potatoes for a restaurant-quality meal!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• ½ cup dry white wine (or use extra broth for a non-alcoholic version)
• ¼ cup fresh lemon juice
• 3 tbsp unsalted butter, sliced
• 3 cloves garlic, minced
• ¼ cup capers, drained
• Salt and pepper to taste
• ½ teaspoon each of dried oregano, dried thyme, and red pepper flakes
• ¼ cup heavy cream (optional for a creamy version)

Instructions:

1. Place chicken breasts in the Crockpot.
2. In a small bowl, whisk together chicken broth, white wine, lemon juice, garlic, salt, pepper, oregano, thyme, and red pepper flakes. Pour over the chicken. Scatter butter slices and capers over the top.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender. (Optional) For a creamy version, stir in heavy cream in the last 15 minutes of cooking.
4. Garnish with fresh parsley and lemon slices. Serve over pasta, mashed potatoes, or rice.

Crockpot Chicken with Vegetables

This Crockpot Chicken with Vegetables is the ultimate easy, one-pot meal—just toss everything in and let the slow cooker do the work. Juicy chicken, tender potatoes, carrots, and green beans all cook together in a light, savory broth for a comforting dinner.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 lb baby potatoes, cut the big ones into half
• 3 large carrots, sliced
• 2 cups green beans, trimmed
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1½ cups chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried Italian seasoning
• ½ teaspoon each of paprika, garlic powder, and onion powder
• 1 tablespoon fresh parsley, for garnish (optional)

Instructions:

1. Place chicken, potatoes, carrots, green beans, and onions in the Crockpot.
2. In a small bowl, whisk together chicken broth, olive oil, garlic, salt, pepper, Italian seasoning, paprika, garlic powder, and onion powder. Pour over the chicken and vegetables.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and the vegetables are cooked through. Garnish with fresh parsley and serve warm.

Crockpot BBQ Shredded Chicken

This Crockpot BBQ Shredded Chicken is a true dump-and-go meal, perfect for effortless meal prep. The chicken slowly simmers in a tangy, smoky barbecue sauce until it’s fall-apart tender. Serve it piled high on buns, over rice, or even in tacos for an easy dinner that the whole family will love! Not to mention, it is one of the easiest crockpot recipes you will make!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 ½ cups BBQ sauce (your favorite brand)
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon each of garlic powder and onion powder
• Salt and pepper to taste

Instructions

1. Place the chicken breasts in the Crockpot.
2. In a bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the sauce over the chicken, ensuring it’s evenly coated.
3. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and easily shredded.
4. Shred the chicken directly in the Crockpot using two forks and stir it into the sauce. Serve on brioche buns, over rice, or in tacos with coleslaw or pickles.

Crockpot Cream Cheese Chicken: Ultra Creamy & Comforting

Indulge in the ultimate comfort food with this Crockpot Cream Cheese Chicken. Tender shredded chicken is coated in a rich, velvety cream cheese sauce, making it perfect for serving over mashed potatoes, rice, or pasta. With minimal prep and a hands-off cooking process, this dish is a dream for busy weeknights or cozy family dinners.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 (8 oz) block cream cheese, cubed
• 1 (10.5 oz) can cream of chicken soup
• 1 packet ranch seasoning mix
• ½ cup chicken broth
• ½ teaspoon each of garlic powder and onion powder
• Salt and pepper to taste
• 2 tablespoon butter
• Fresh parsley, for garnish (optional)

Instructions:

1. Place the chicken breasts at the bottom of the Crockpot. Sprinkle ranch seasoning, garlic powder, onion powder, and black pepper over the chicken. Pour in the chicken broth and top with cubed cream cheese and butter.
2. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender. Shred the chicken directly in the Crockpot and mix it into the creamy sauce. Stir well until smooth and evenly combined.
3. Serve over mashed potatoes, rice, or pasta. Garnish with fresh parsley if desired.

Crockpot Salsa Chicken: Zesty & Perfect for Tacos

This Crockpot Salsa Chicken is the easiest way to make flavorful, tender, and juicy chicken with minimal effort. Just toss everything in the slow cooker and let it simmer in a zesty salsa until it’s perfectly shreddable. Use it for tacos, burrito bowls, or nachos; this dump-and-go recipe is a meal prep dream!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cups salsa (your choice of mild, medium, or hot)
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• ½ cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Optional: ½ cup corn or black beans

Instructions:

1. Place the chicken breasts in the crockpot. Pour the salsa over the chicken, followed by the chicken broth. Sprinkle in the taco seasoning, garlic powder, onion powder, and smoked paprika. Stir slightly to coat.
2. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and easy to shred. Use two forks to shred the chicken directly in the crockpot. Stir to coat it in the sauce.
3. Let it sit on “warm” for 15 minutes to soak up the flavors before serving. Serve in tacos, burritos, rice bowls, or as a topping for nachos!

Crockpot Chicken Cacciatore: Hearty Italian Stew

Slow-cooked to perfection, this Crockpot Chicken Cacciatore is a rustic, Italian-inspired dish packed with tender chicken, bell peppers, onions, mushrooms, and a rich tomato sauce. It’s a dump-and-go meal that fills your kitchen with comforting aromas, making it an easy yet impressive dinner for any night of the week.

Ingredients:

• 4 bone-in, skinless chicken thighs (or boneless, if preferred)
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes, drained
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon each of dried oregano, dried basil, and red pepper flakes
• Salt and pepper to taste
• ½ cup chicken broth
• 2 tablespoons each of tomato paste and capers

Instructions:

1. Add chicken thighs to the bottom of the crockpot. Layer bell peppers, onions, mushrooms, and garlic on top.
2. In a bowl, combine crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Pour over the chicken. Add chicken broth and capers.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender. Spoon over polenta, pasta, or rice, and garnish with parsley and Parmesan.

Crockpot Pesto Chicken: Herby & Fresh

Crockpot Pesto Chicken is an easy way to enjoy bold, herby flavors with minimal effort. The slow cooker transforms simple ingredients into a juicy, basil-infused chicken dish that pairs perfectly with pasta, rice, or roasted vegetables. You can serve it whole, shredded, or over a creamy base; this no-fuss recipe is a game-changer for busy weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• ¾ cup basil pesto (homemade or store-bought)
• ½ cup heavy cream or cream cheese (for a creamy version, optional)
• ¼ cup chicken broth
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved (optional)

Instructions:

1. Add the chicken to the slow cooker and season with garlic powder, salt, and black pepper. Spread the pesto evenly over the chicken. Pour in the chicken broth around the edges to prevent sticking.
2. Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
3. Optional creamy version: If making it creamy, stir in heavy cream or softened cream cheese during the last 30 minutes of cooking.
4. Sprinkle with grated Parmesan and add cherry tomatoes. Serve whole, sliced, or shredded over pasta, rice, or roasted veggies.

Crockpot Chicken Gnocchi Soup: Cozy & Velvety

Creamy, cozy, and packed with comforting flavors, this Crockpot Chicken Gnocchi Soup is an easy homemade version of the popular Olive Garden favorite. With tender shredded chicken, soft pillowy gnocchi, and a rich, velvety broth infused with garlic and herbs, this slow cooker chicken recipe delivers restaurant-quality flavor with minimal effort.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, thinly sliced
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon each of dried thyme and Italian seasoning
• Salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons cornstarch (optional, for thickening)
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, roughly chopped

Instructions:

1. Place chicken, onion, garlic, carrots, celery, broth, thyme, Italian seasoning, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
2. Remove the chicken, shred it using two forks, and return it to the slow cooker. If you want a thicker broth, whisk cornstarch into the heavy cream before adding it. Stir the cream into the soup.
3. Add the gnocchi and spinach. Cover and cook on LOW for an additional 20-30 minutes until the gnocchi is soft.
4. Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy with a side of crusty bread.

Crockpot Cajun Chicken Pasta: Bold & Spicy

This Crockpot Cajun Chicken Pasta brings bold flavors with minimal effort. Juicy, seasoned chicken slow-cooked in a creamy, spicy Cajun sauce and tossed with tender pasta—this dish is a true comfort meal with a kick. Perfect for busy nights, it’s a set-it-and-forget-it dinner that delivers restaurant-quality taste without the hassle.

Ingredients

• 2 large boneless, skinless chicken breasts
• 2 ½ cups low-sodium chicken broth
• 1 cup heavy cream
• 1 (10 oz) can diced tomatoes with green chilies, drained
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 ½ tablespoons Cajun seasoning
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• 8 oz penne pasta (uncooked)
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Add chicken breasts, chicken broth, heavy cream, diced tomatoes, bell peppers, garlic, Cajun seasoning, salt, pepper, and smoked paprika to the slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken is tender. Remove the chicken, shred or slice it, then return it to the slow cooker.
3. Add the uncooked pasta and mix well. Make sure the dry pasta is fully submerged in the liquid. Cover and cook on LOW for 40-45 minutes.
4. Stir in butter and Parmesan cheese, letting it melt into the sauce for extra richness. Top with fresh parsley and additional Parmesan. Serve hot and enjoy!

Crockpot Lemon Garlic Chicken: Light & Flavorful

Crockpot Lemon Garlic Chicken is a bright, zesty dish that’s both comforting and refreshing. Slow-cooked with fresh lemon juice, garlic, and simple herbs, this tender chicken is infused with bold citrus and savory flavors. Serve it over rice, pasta, or roasted vegetables; it’s an effortless meal with a big taste.

Ingredients:

• 4 boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1 cup chicken broth
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons unsalted butter
• 1 tablespoon cornstarch + 1 tablespoon water (for thickening, optional)

Instructions:

1. Place the chicken in the crockpot.
2. In a small bowl, mix chicken broth, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Pour over the chicken. Add butter over the top.
3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender.
4. (Optional) For a thicker sauce, remove the chicken, whisk cornstarch with water, and stir into the crockpot. Let it cook for another 5–10 minutes until thickened.
5. Garnish with fresh parsley and lemon slices. Serve with rice, roasted vegetables, or pasta.

Crockpot Chicken Marsala: Classic & Rich

Indulge in the deep, savory flavors of this Crockpot Chicken Marsala, a classic Italian-American dish made easy. Tender chicken slow-cooked in a rich mushroom, and Marsala wine sauce creates a dish that’s both elegant and effortless. Serve it over pasta, mashed potatoes, or a side of steamed vegetables for a comforting meal with a restaurant-quality taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup low-sodium chicken broth
• 8 oz cremini or baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• ½ cup heavy cream (optional for a creamy version)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the chicken breasts or thighs in the crockpot. Pour in the Marsala wine and chicken broth. Add the mushrooms, garlic, onion, oregano, salt, and black pepper.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.
3. Mix cornstarch with water to make a slurry. Stir it into the crockpot during the last 30 minutes of cooking to thicken the sauce. If using, add heavy cream for a creamier consistency.
4. Stir in butter for extra richness, then garnish with fresh parsley. Serve over pasta, rice, or mashed potatoes.

Crockpot Chicken Enchiladas: Cheesy & Easy

Make enchiladas the easy way—right in your slow cooker! This dump-and-go version skips the rolling and baking. Instead, the tortillas are cut into strips and layered with shredded chicken, enchilada sauce, and cheese, creating a deliciously saucy, cheesy enchilada casserole.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cups red enchilada sauce
• 1 teaspoon each of chili powder, cumin, and smoked paprika
• ½ teaspoon each of garlic powder and onion powder
• Salt and pepper to taste
• 8 small flour or corn tortillas, cut into strips
• 1½ cups shredded cheddar cheese
• 1½ cups shredded Monterey Jack cheese
• ½ cup sour cream (optional for serving)
• ½ cup chopped fresh cilantro (for garnish)

Instructions:

1. Place the chicken, enchilada sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper in the slow cooker. Cover and cook on low for 4-6 hours or high for 2.5-3.5 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to coat with the sauce. Scatter the tortilla strips evenly over the shredded chicken. Stir gently to mix, ensuring the tortillas are coated in the sauce.
3. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the mixture. Cover and cook on low for another 30-40 minutes until the cheese is fully melted and gooey.
4. Spoon into bowls and top with fresh cilantro and a dollop of sour cream.

Crockpot Chicken Parmesan – Italian Comfort

No need to turn on the oven for this Crockpot Chicken Parmesan! This slow cooker version delivers tender chicken simmered in rich marinara sauce, topped with gooey melted mozzarella and a crispy breadcrumb finish. Serve it over pasta or enjoy it on its own for a comforting, no-fuss Italian meal, which is also one of the best crockpot chicken recipes.

Ingredients:

• 2 large boneless, skinless chicken breasts (or 4 smaller ones)
• 2 cups marinara sauce
• 1 teaspoon each of garlic powder, onion powder, and Italian seasoning
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¾ cup panko breadcrumbs (for topping, toasted separately)
• 2 tablespoons butter (melted, for breadcrumbs)
• 2 tablespoons olive oil
• Fresh basil, for garnish
• Cooked spaghetti or linguine, for serving

Instructions:

1. In a small bowl, mix garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes. Rub this mixture evenly over the chicken breasts.
2. Pour 1 cup of marinara sauce into the slow cooker. Place the seasoned chicken on top, then pour the remaining sauce over it. Drizzle with olive oil. Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until the chicken is tender.
3. Sprinkle mozzarella and Parmesan cheese over the chicken. Cover for another 10-15 minutes, or until the cheese is melted.
4. While the cheese melts, mix panko breadcrumbs with melted butter in a pan and toast over medium heat until golden brown.
5. Remove the chicken from the crockpot and place it on a plate. Sprinkle the toasted breadcrumbs on top just before serving. Garnish with fresh basil and serve over cooked pasta.

Crockpot Chicken Florentine: Creamy Spinach Delight

This Crockpot Chicken Florentine is a creamy, comforting dish packed with tender chicken, a rich Parmesan cream sauce, and wilted spinach. This slow cooker version makes it effortless to achieve restaurant-quality results with minimal effort. Serve it over pasta or with a side of crusty bread to soak up every drop of the luscious sauce!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Place the chicken in the crockpot and season with salt, pepper, and Italian seasoning. Add the minced garlic, chicken broth, and butter. Cover and cook on low for 4-6 hours or until the chicken is tender.
2. Remove the chicken and set it aside. Stir in the heavy cream and Parmesan cheese. If needed, mix cornstarch with a little water and stir in to thicken the sauce. Add the fresh spinach and stir until wilted. Return the chicken to the crockpot, spooning the sauce over the top.
3. Serve warm over pasta, rice, or with a side of crusty bread.

Crockpot Chicken Stroganoff: Creamy & Delicious

Crockpot Chicken Stroganoff is the ultimate comfort food—tender diced chicken in a rich, creamy mushroom sauce with a touch of tangy sour cream. This slow-cooker version makes it effortless, with everything coming together in one pot for a satisfying, fuss-free dinner. Serve it over egg noodles or rice for a cozy meal the whole family will love.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini or white mushrooms, sliced
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 cup low-sodium chicken broth
• 1 (10.5 oz) can cream of mushroom soup
• 4 oz cream cheese, cubed
• ½ cup sour cream
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Place the diced chicken, onions, garlic, mushrooms, salt, pepper, paprika, Worcestershire sauce, and chicken broth into the crockpot. Stir gently to coat the chicken. Cover and cook on low for 4 hours or high for 2 hours, until the chicken is fully cooked and tender.
2. Stir in the cream of mushroom soup, cream cheese, and sour cream until smooth. If the sauce needs thickening, mix cornstarch with 2 tablespoons of water and stir it in. Let cook for another 15-20 minutes until the sauce thickens and everything is well combined.
3. Serve over egg noodles or rice and garnish with fresh parsley.

Crockpot Chicken and Rice: Simple & Satisfying

Crockpot Chicken and Rice is a comforting, one-pot meal that’s creamy, hearty, and effortless to make. Tender diced chicken is slow-cooked with rice in a flavorful broth, creating a cozy and satisfying dinner with minimal effort. Perfect for busy weeknights, this is one of the easiest crockpot chicken recipes and delivers a rich and creamy texture without the need for constant stirring.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, diced into bite-sized pieces
• 1 ½ cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon each of dried thyme and paprika
• 1 cup shredded cheddar cheese (optional, for a cheesy version)
• 1 (10.5 oz) can cream of chicken soup
• ½ cup heavy cream or whole milk
• 1 cup frozen peas and carrots (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add diced chicken, rice, chicken broth, onion, garlic, salt, pepper, thyme, and paprika to the crockpot. Stir everything together. Cover and cook on low for 4 hours or high for 2 hours, until the rice is tender and the chicken is fully cooked.
2. Stir in the cream of chicken soup and heavy cream, mixing until smooth. If using cheese, add it now and stir until melted. If adding peas and carrots, stir them in and let cook for another 10-15 minutes until heated through.
3. Garnish with fresh parsley and serve warm.

If you love cooking in your crockpot, check out this collection of easy and delicious crockpot ham recipes that are perfect for holidays as well as weeknight dinners.