Easy Slow Cooker Chicken Recipes for Beginners

Juicy Slow Cooker Chicken Breast

This recipe guarantees tender and juicy chicken breasts every time, perfect for salads, sandwiches, or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried basil
• ½ teaspoon paprika
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low-sodium chicken broth
• 1 tablespoon olive oil or butter, cut into small pieces

Instructions:

1. In a small bowl, mix garlic powder, onion powder, basil, paprika, salt, and pepper. Sprinkle evenly over the chicken breasts.
2. Pour the chicken broth into the slow cooker and add olive oil or butter. Place the seasoned chicken breasts on top.
3. Cover and cook on low for 3-4 hours or high for 2 hours, until the chicken reaches an internal temperature of 165°F (74°C).
4. Remove the chicken and let it rest for 5-10 minutes before slicing or shredding.

Slow Cooker Honey Garlic Chicken Thighs

A sweet and savory dish that's simple yet full of bold flavors.

Ingredients:

• 6 boneless, skinless chicken thighs
• ¼ cup honey
• ¼ cup soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon chili paste (or red pepper flakes)
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch (optional, for thickening sauce)
• Green onions and sesame seeds for garnish

Instructions:

1. Place the chicken thighs in the slow cooker.
2. In a bowl, whisk together honey, soy sauce, tomato paste, chili paste, minced garlic, and rice vinegar. Pour over the chicken.
3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken becomes tender. If using cornstarch, remove the chicken and whisk the cornstarch into the sauce.
4. Cook it for a few minutes until it thickens.
5. Shred the chicken, return it to the slow cooker, and stir to coat in the sauce.
6. Serve over rice and garnish with green onions and sesame seeds.

Slow Cooker Chicken Chili

This meal is both hearty and comforting, making it perfect for cooler days.

Ingredients:

• 1½ lbs boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can of kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can of diced tomatoes, undrained
• 1 (10-ounce) can of diced tomatoes with green chilies, undrained
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, green onions, avocado

Instructions:

1. Place the chicken breasts, onion, garlic, and red bell pepper in the slow cooker.
2. Add kidney beans, black beans, diced tomatoes, tomatoes with green chilies, and chicken broth.
3. Incorporate the chili powder, cumin, smoked paprika, salt, and pepper into the mixture.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Remove the chicken from the slow cooker, shred it using two forks, and return it to the slow cooker. Stir to combine.
6. Serve hot with your favorite toppings.

Slow Cooker Chicken Curry:

This is an easy recipe that involves adding chicken, onion, garlic, ginger and puree to the slow cooker. Add passata, water, spices, and sugar. Give it a good stir, pop the lid on, and cook for 3-4 hours on high or 5-6 hours on low.

Ingredients:

• 1 kg (2 lb 2 oz) diced, skinless, boneless chicken breast
• 1 large onion, roughly chopped
• 3 garlic cloves, peeled
• 1 green pepper, deseeded and quartered
• 1 x 140g (5 oz) tin of tomato puree
• 500ml (2 Cups) coconut cream
• 2 tsp salt + extra for seasoning
• 3 tbsp curry powder
• 2 tbsp corn flour
• 2 tbsp water

Chopped coriander and fresh red chilli, to serve (optional)

Instructions:

1. Place the diced chicken into your slow cooker and season it generously with salt.
2. Add the onion, garlic, green pepper, tomato puree, coconut cream, salt, and curry powder to a food processor and blitz until smooth.
3. Pour the sauce over the chicken (don't stir!) and put the lid on. Cook on low for 5 hours.
4. Mix the corn flour into the cold water, then pour it into the curry. Stir gently to combine, being careful not to break up the chicken.Cook for 1 more hour.
5. Give it a final stir, then serve immediately with rice. Sprinkle over some chopped coriander and chili if you like.

Slow Cooker Chicken and Dumplings

Chicken and dumplings is the ultimate comfort food—warm, creamy, and hearty. With a slow cooker, you can enjoy this classic dish with minimal effort. This recipe delivers tender chicken, a rich, flavorful broth, and soft, fluffy dumplings, all in one pot!

Ingredients:
For the Chicken Stew:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon poultry seasoning (optional)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen peas (added at the end)

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• 2 tablespoons butter, melted
• ½ cup milk

Instructions:

1. Prepare the slow cooker: Add the chicken, onion, garlic, carrots, celery, chicken broth, salt, pepper, thyme, rosemary, and poultry seasoning to the slow cooker. Stir to combine.
2. Cook the chicken: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
3. Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
4. Stir in the cream of chicken soup and frozen peas.
5. Make the dumplings: In a bowl, mix flour, baking powder, salt, and garlic powder. Stir in the melted butter and milk until a thick dough forms.
6. Add dumplings to the slow cooker: Drop spoonfuls of the dough on top of the stew. Cover the dumplings and cook on high for 1 hour, until they are cooked through and fluffy.
7. Serve and enjoy: Scoop into bowls and serve warm. For extra flavor, sprinkle with fresh parsley.

Conclusion: