Best 6 Easy Crockpot Chicken Recipes for Delicious Weeknight Meals

why make this recipe

This slow cooker lemon herb chicken with rice is easy and mild. It gives soft chicken, bright lemon flavor, and warm rice. If you like simple chicken soups and brothy meals, try this chicken pho-style noodle soup for another easy dinner idea.

introduction

This recipe uses a slow cooker and few ingredients. You set it and forget it. The chicken soaks up lemon, olive oil, and herbs. The rice makes the meal filling. If you want a different braised chicken idea, see this cider-braised chicken with caramelized onions for more flavor ideas.

how to make Slow Cooker Lemon Herb Chicken with Rice

1. Put chicken broth, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper in the slow cooker and stir.
2. Add the chicken breasts and turn them to coat with the mix.
3. Cook on low for 6–7 hours or high for 3–4 hours. Cook until chicken is tender and done.
4. About 30 minutes before you serve, cook the rice as the package says. Use jasmine or basmati for best texture.
5. Serve the chicken over the rice and sprinkle with chopped parsley.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• Juice of 2 lemons
• Zest of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper to taste
• 2 cups jasmine or basmati rice
• 4 cups water
• Chopped parsley for garnish

Directions :

1. In a slow cooker, mix chicken broth, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper.
2. Add chicken breasts and coat them in the mixture.
3. Cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and tender.
4. About 30 minutes before serving, prepare rice according to the package instructions.
5. Once the chicken is done, serve over fluffy rice and garnish with chopped parsley.

how to serve Slow Cooker Lemon Herb Chicken with Rice

Serve the chicken hot over the rice. Spoon some cooking juices over the rice for extra flavor. Add a green side or simple salad. For a crisp side, try these crispy herbed sweet potatoes.

how to store Slow Cooker Lemon Herb Chicken with Rice

Cool the chicken and rice to room temperature within two hours. Put them in airtight containers. Store in the fridge up to 3–4 days. Reheat in a microwave or on the stove with a splash of water or broth to keep the rice moist. For longer storage, freeze only the chicken or both in freezer-safe containers for up to 2 months.

tips to make Slow Cooker Lemon Herb Chicken with Rice

• Use fresh lemon zest for a brighter taste.
• Trim extra fat from chicken for a cleaner sauce.
• If the sauce is thin, thicken it after cooking by simmering on the stove with a little cornstarch slurry.
• If you want more body in the meal, stir cooked rice into some of the juices before serving.
• For another hearty chicken and rice idea, look at this curried chicken lentil and rice soup for different spices.

variation (if any)

• Add sliced carrots and celery to the slow cooker for more vegetables.
• Swap thyme and rosemary for Italian seasoning or oregano for a different herb note.
• Use bone-in chicken pieces for richer flavor; increase cook time slightly.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes. Cook time will be longer. Make sure the chicken reaches 165°F (74°C) inside.

Q: Can I cook the rice in the slow cooker with the chicken?
A: This recipe cooks rice separately for best texture. You can add rice to the slow cooker near the end, but timing and liquid may change.

Q: Is this safe for meal prep?
A: Yes. Store in separate containers for up to 4 days and reheat well before eating.

Q: Can I use brown rice?
A: Yes, but brown rice needs more water and more cooking time. Cook it separately and adjust liquids.

Conclusion

This slow cooker lemon herb chicken with rice is simple, bright, and good for busy days. For a one-pot lemon chicken and rice idea with a similar flavor note, see One Pot Lemon Herb Chicken and Rice – Creme De La Crumb.

why make this recipe

This Dump and Go Crockpot Teriyaki Chicken is easy and time-saving. You put everything in the crockpot and come back to a tasty meal. If you like simple comfort food, you may also enjoy a classic chicken and ham pot pie for another slow cooker dinner idea.

introduction

This recipe needs very little work. It uses common ingredients and cooks slowly to make the chicken soft and full of flavor. For more easy chicken soup ideas you can compare it to a simple grandma’s chicken and dumplings meal.

how to make Dump and Go Crockpot Teriyaki Chicken

Place the raw chicken in the crockpot, pour sauce and spices, add vegetables, and let it cook. After it cooks, shred the chicken and mix it well with the sauce and veggies. You can serve it over rice or noodles, or pair it with soups like chicken and mushroom wonton noodle soup for a bigger meal.

Ingredients :

• 2 pounds chicken breasts
• 1 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup bell peppers, sliced
• 1 cup onion, sliced
• 2 cups rice or noodles (for serving)
• Green onions (for garnish)

Directions :

1. Place the chicken breasts in the crockpot.
2. In a bowl, mix together the teriyaki sauce, garlic, and ginger, then pour the mixture over the chicken.
3. Add the sliced bell peppers and onions.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Once cooked, shred the chicken and mix it with the sauce and vegetables before serving.
6. Serve over cooked rice or noodles and garnish with green onions.

how to serve Dump and Go Crockpot Teriyaki Chicken

Serve the shredded chicken over hot rice or cooked noodles. Add the green onions on top for color and mild bite. You can also serve a side of steamed vegetables or a light salad to balance the meal. Try it with a bowl of cozy crockpot chicken parmesan soup for a warm combo.

how to store Dump and Go Crockpot Teriyaki Chicken

Let the chicken cool to room temperature for no more than two hours. Put the chicken and sauce in an airtight container and store in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

tips to make Dump and Go Crockpot Teriyaki Chicken

• Use boneless, skinless chicken breasts for easy shredding.
• If sauce is thin after cooking, you can stir in a little cornstarch slurry in a pan and heat until thick.
• Add the vegetables with the chicken, or add them later if you want them crisper.
• For another flavor twist, check a slow-cooker soup recipe like chicken and mushroom wonton noodle soup for ideas on spices and sides. (This is an extra idea; the main recipe stays simple.)

variation (if any)

• Use chicken thighs for more fat and richer flavor.
• Add pineapple chunks for a sweet contrast.
• Swap teriyaki sauce for soy and honey mix if you want a lighter glaze.
• Add sliced carrots or snap peas for more crunch.

FAQs

Q: Can I use frozen chicken?
A: Yes, you can cook from frozen but increase the low time to 8-10 hours or the high time to 4-5 hours. Make sure the chicken reaches safe temperature.

Q: Can I put rice in the crockpot with the chicken?
A: It is better to cook rice separately. Rice and chicken cook at different times and textures.

Q: How do I make the sauce thicker?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce in a pan. Heat until it thickens.

Q: Is this recipe good for meal prep?
A: Yes. Make a big batch and store in containers for easy meals through the week.

Conclusion

For another slow-cooker version and extra tips, see this detailed Slow Cooker Teriyaki Chicken – Dinner at the Zoo recipe.

why make this recipe

This soup is warm, simple, and full of flavor. It cooks itself in the crockpot. You can make it on a busy day and come home to a hot meal. If you like other easy slow-cooked soups, try this cozy crockpot chicken parmesan soup for another idea.

introduction

Crockpot Chicken Tortilla Soup is an easy, cozy dish. It has chicken, beans, corn, and tomatoes. The spices give it a mild kick. You can add chips, cheese, sour cream, and avocado on top. If you want different healthy soup ideas, see this anti-inflammatory turmeric chicken soup for more options.

how to make Crockpot Chicken Tortilla Soup

This soup is very easy to make. Place the chicken in the crockpot. Add the beans, corn, tomatoes, Rotel, broth, and spices. Cook until the chicken is tender. Take the chicken out, shred it, and put it back in. Stir, and serve hot with toppings you like.

Ingredients :

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Directions :

1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

how to serve Crockpot Chicken Tortilla Soup

Serve hot in deep bowls. Add crushed tortilla chips for crunch. Top with shredded cheese and a spoon of sour cream. Add sliced avocado or cilantro for fresh taste. You can also serve it with warm tortillas or a side salad like broccoli chicken orzo soup with spinach would pair if you want more veggies.

how to store Crockpot Chicken Tortilla Soup

Cool the soup to room temperature before storing. Put it in airtight containers. Store in the fridge up to 3-4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat or in the microwave until hot.

tips to make Crockpot Chicken Tortilla Soup

• Use frozen or fresh corn if you prefer.
• For bolder flavor, add a splash of lime juice before serving.
• If you want a thicker soup, mash a small portion of the beans and stir back in.
• Use rotisserie chicken to save time; add it in the last hour of cooking.
• For a different twist, try flavors from this chicken and mushroom wonton noodle soup for inspiration.

variation (if any)

• Make it vegetarian: skip the chicken and use vegetable broth and extra beans.
• Make it spicy: add jalapeño or extra chili powder.
• Make it creamy: stir in a little cream or blended roasted poblano.
• Add rice or cooked quinoa for a heartier soup.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes. Increase cooking time by about 1 hour on LOW. Check that chicken reaches safe temperature.

Q: Can I make this on the stove?
A: Yes. Cook chicken in a pot with the other ingredients for 30-40 minutes or until chicken is tender, then shred.

Q: How do I keep chips from getting soggy?
A: Add chips on top of each bowl right before eating. Do not stir them into the pot.

Q: Can I use different beans?
A: Yes. Pinto or kidney beans work well. Drain and rinse them first.

Q: Is this freezer friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Conclusion

For another slow-cooker take on this favorite, see Crock Pot Chicken Tortilla Soup – The Country Cook for extra ideas and tips.

A simple guide to make crispy dry rub chicken wings.

introduction

This recipe makes tasty, crispy chicken wings with a dry spice mix. You can bake them or cook them in an air fryer. If you like easy chicken meals, try these easy 5-ingredient chicken crock pot recipes for another simple option.

why make this recipe

You get big flavor without sticky sauce. The dry rub gives a smoky, sweet, and savory taste. The recipe is quick to do and uses few items. It works for snacks, weeknights, or game day. For other healthy chicken ideas, see anti-inflammatory turmeric chicken soup.

how to make Dry Rub Chicken Wings

Make the rub, coat the wings, and bake or air fry. Pat the wings dry so the rub sticks and the skin gets crisp. Toss well so every wing gets spice. Follow the full directions below for time and temp.

Ingredients :

• Chicken wings
• Smoked paprika
• Brown sugar
• Garlic powder
• Salt
• Pepper
• Olive oil

Directions :

1. Preheat the oven to 400°F (or preheat your air fryer).
2. In a bowl, mix together the smoked paprika, brown sugar, garlic powder, salt, and pepper to create the dry rub.
3. Pat the chicken wings dry with paper towels and place them in a large bowl.
4. Drizzle olive oil over the wings and toss to coat.
5. Sprinkle the dry rub over the wings and toss until evenly coated.
6. For oven baking, spread the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through. For air frying, place the wings in the air fryer basket in a single layer and cook at 400°F for 25-30 minutes, shaking the basket halfway through.
7. Once cooked, enjoy your crispy dry rub chicken wings!

how to serve Dry Rub Chicken Wings

Serve hot and plain or with a dip like ranch or blue cheese. Add lemon wedges or chopped parsley if you like. For a full plate idea, serve with roasted veggies or these baked chicken ricotta meatballs with spinach on the side.

how to store Dry Rub Chicken Wings

Cool the wings to room temperature, then put them in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in the oven or air fryer until hot so the skin stays crisp.

tips to make Dry Rub Chicken Wings

• Dry the wings well with paper towels.
• Use a little oil so the rub sticks and the skin browns.
• Spread wings in one layer for even cooking.
• Flip or shake halfway through the cook time.
• If you want a full meal, pair the wings with broccoli chicken orzo soup with spinach.

variation (if any)

• Make it spicy: add cayenne or chili powder to the rub.
• Make it smoky: add extra smoked paprika or a pinch of chipotle.
• Make it sweet: add more brown sugar for a glaze-like crust.
• Try other oils like avocado for a higher smoke point.

FAQs

Q: Can I use drumettes and flats together?
A: Yes. They cook the same if they are similar size. Try to keep pieces similar for even cook time.

Q: Can I make the dry rub ahead?
A: Yes. Store the rub in a jar for weeks in a cool, dry place.

Q: How do I know wings are done?
A: The meat should reach 165°F and the skin should be golden and crisp. Check by cutting one open or use a thermometer.

Q: Can I grill these wings?
A: Yes. Grill on medium heat and watch so they do not burn. Turn often for even char.

Conclusion

For another tested dry-rub wing method and extra tips, see Epic Dry-Rubbed Baked Chicken Wings – The Chunky Chef.

why make this recipe

This creamy white chicken chili is warm, simple, and filling. You can make it in a slow cooker with little work. It uses basic ingredients and gives a smooth, slightly spicy soup that most people like.

introduction

This recipe makes a soft, creamy chili you can serve any night. It keeps well and warms up easily for leftovers. For a clear step-by-step take on a similar dish, see easy creamy white chicken chili recipe.

how to make Creamy White Chicken Chili

Put the ingredients in the crockpot and let them cook slowly. Shred the chicken and stir the cream in near the end. If you want more crockpot ideas or a slightly different method, check easy crockpot white chicken chili for more tips.

Ingredients :

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup cream or sour cream
• 1/4 cup chopped cilantro (optional)

Directions :

1. In a crockpot, combine the chicken, white beans, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
2. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
3. Shred the chicken using two forks and stir back into the chili.
4. Stir in the cream or sour cream and cook for an additional 30 minutes on low.
5. Serve hot, garnished with chopped cilantro if desired.

how to serve Creamy White Chicken Chili

Serve the chili hot in bowls. Add toppings such as extra cilantro, shredded cheese, or a squeeze of lime. You can also serve it with warm bread or a simple side. For a creamy vegetable side idea, try chicken and ham pot pie with creamy vegetable filling as a companion dish.

how to store Creamy White Chicken Chili

Let the chili cool to room temperature. Put it in an airtight container and place it in the fridge for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating on the stove.

tips to make Creamy White Chicken Chili

Use boneless chicken for easy shredding. Taste before you add the cream and adjust salt and spices. If you like more heat, add chopped jalapeño or extra chili powder. For another creamy chicken idea, see chicken thighs with creamy mushroom garlic sauce for flavor tips you can borrow.

variation (if any)

• Use rotisserie chicken instead of raw chicken for a fast version.
• Swap cream for plain Greek yogurt for a tangy twist (stir yogurt in off heat to avoid curdling).
• Add corn or chopped green chiles for more texture.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and work well. Adjust cook time if needed.

Q: Can I make this on the stove?
A: Yes. Cook the chicken and beans in a pot with the broth and spices, simmer until done, then shred and add cream.

Q: Is sour cream the same as cream here?
A: Sour cream gives a tang. Heavy cream makes it milder and richer. Use what you like.

Q: Can I skip the cilantro?
A: Yes. Cilantro is optional. You can use parsley or leave it out.

Conclusion

For another slow cooker version with extra tips and winning ideas, see Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef.

Try these spicy buffalo chicken sliders for a quick and tasty snack.

introduction

These Spicy Buffalo Chicken Sliders are easy and bold. You mix shredded chicken with hot sauce and ranch, add cheese, and bake the sliders until warm and melty. They work for a party or a quick family meal. For a different chicken idea, you can also try a sweet spicy pineapple chicken tacos recipe that uses similar flavors.

why make this recipe

Make this recipe because it is fast, tasty, and feeds many people. The sliders have spice, cream, and melted cheese. They are great for game day, a busy weeknight, or a party. If you like simple chicken recipes, also check easy slow-cooker ideas like five-ingredient chicken crock pot recipes for more no-fuss meals.

how to make Spicy Buffalo Chicken Sliders

Follow these steps to make the sliders. Read all steps first and then cook.

• Preheat the oven to 350°F and line a 9×9 baking sheet or casserole dish with parchment paper.
• In a bowl, mix the shredded chicken, hot sauce, ranch, salt, pepper, garlic, and paprika.
• Add the bottom of the slider buns to the lined baking sheet.
• Divide the chicken filling between all the buns. Top with cheese and close with the top buns.
• In a small bowl, combine the melted butter, garlic, and Italian seasoning. Brush the tops of the buns with a pastry brush.
• Cover baking sheet with foil and bake at 350°F for 15 minutes. Remove the foil and bake for an additional 5-10 minutes or until lightly golden and the cheese has melted.
• Cut and serve with desired sides immediately while still hot.

For another warm chicken soup idea while you prep sides, see this anti-inflammatory turmeric chicken soup.

Ingredients :

• 9 pack slider buns
• 1 1/2 cups shredded chicken
• 1/2 cup Franks buffalo hot sauce
• 2 Tbsp ranch dressing
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp garlic powder
• ¼ tsp paprika
• 1 cup shredded cheese
• 2 Tbsp butter
• ½ tsp garlic powder
• ¼ tsp Italian seasoning

Directions :

• Preheat the oven to 350°F and line a 9×9 baking sheet or casserole dish with parchment paper.
• In a bowl, mix the shredded chicken, hot sauce, ranch, salt, pepper, garlic, and paprika.
• Add the bottom of the slider buns to the lined baking sheet.
• Divide the chicken filling between all the buns. Top with cheese and close with the top buns.
• In a small bowl, combine the melted butter, garlic, and Italian seasoning. Brush the tops of the buns with a pastry brush.
• Cover baking sheet with foil and bake at 350°F for 15 minutes. Remove the foil and bake for an additional 5-10 minutes or until lightly golden and the cheese has melted.
• Cut and serve with desired sides immediately while still hot.

how to serve Spicy Buffalo Chicken Sliders

Serve the sliders hot on a platter. Add celery sticks, carrot sticks, or potato chips on the side. You can also put extra ranch or blue cheese dressing in a small bowl for dipping. For another easy chicken party dish, try baked chicken ricotta meatballs with spinach as a side or separate plate.

how to store Spicy Buffalo Chicken Sliders

Cool the sliders to room temperature before storing. Put them in an airtight container or wrap tightly in foil. Store in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 8-10 minutes or until hot. You can also microwave single sliders for 30-60 seconds, but the buns may get soft.

tips to make Spicy Buffalo Chicken Sliders

• Use rotisserie chicken to save time.
• Taste the filling before baking and add more hot sauce if you want it spicier.
• Do not skip the butter brush on top; it helps the buns brown and adds flavor.
• Cover with foil for the first part of baking to melt the cheese, then remove foil to brown the tops.

variation (if any)

• Make them milder: use less hot sauce or add more ranch.
• Make them hotter: add extra buffalo sauce or a dash of cayenne.
• Add shredded carrots or chopped green onions inside for crunch.
• Swap the cheese for blue cheese crumbles for a stronger flavor.

FAQs

Q: Can I make these ahead of time?
A: Yes. Assemble and cover, then refrigerate for up to a day. Bake when ready to serve.

Q: Can I use another sauce instead of Franks buffalo hot sauce?
A: Yes. Use any hot sauce you like, but adjust the amount to taste.

Q: Can I freeze the sliders?
A: You can freeze after baking. Wrap well and freeze for up to 2 months. Reheat from frozen in a 350°F oven, covered, until heated through.

Q: How do I make them less messy for kids?
A: Use less sauce and cut each slider into smaller pieces. Serve with extra napkins.

Conclusion

These sliders are quick, spicy, and perfect for groups or a busy night. For another take on sheet-pan buffalo sliders, see a similar recipe at Sheet Pan Buffalo Chicken Sliders on Kroll’s Korner.