12 Crockpot Chicken Appetizers

Have you ever marveled at the wonders of your crockpot?

I’ve been having so much fun creating some mouthwatering chicken appetizers that are a breeze to whip up.

From zesty BBQ chicken meatballs to rich and creamy buffalo chicken dip, these recipes are sure to be a hit at your next gathering.

What I love most is that they offer a burst of flavor without keeping you tied to the kitchen.

Let’s explore these delightful, hands-off recipes that will impress your guests with ease!

Savory BBQ Chicken Meatballs

Crockpot chicken appetizers are perfect for any occasion. Easy to prepare, these bite-sized delights are sure to be a hit at your next gathering. One of the most popular chicken appetizers that can be made in a crockpot is the Savory BBQ Chicken Meatballs. These meatballs are juicy, delicious, and full of flavor. The slow cooking process allows the chicken to absorb the BBQ sauce, resulting in a rich and robust flavor that will leave your guests asking for more.

The best part about this recipe is that it requires minimal effort. The crockpot does most of the work, leaving you free to focus on other tasks. Despite being easy to make, these meatballs are packed with flavor and are sure to impress your guests. This recipe serves 4-6 people, making it a great option for small gatherings or family dinners.

Ingredients:

• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 egg
• Salt and pepper to taste
• 1 cup BBQ sauce
• 1/2 cup water
• 1 tablespoon olive oil

Cooking Instructions:

1. Start by combining the ground chicken, chopped onion, minced garlic, breadcrumbs, and egg in a large bowl. Season the mixture with salt and pepper according to your taste. Mix everything together until well combined.
2. Once the mixture is well combined, form it into small meatballs. You should be able to make around 16-20 meatballs from this mixture.
3. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the skillet. Cook the meatballs until they’re browned on all sides. This should take about 5-7 minutes.
4. After the meatballs are browned, transfer them to your crockpot. Pour the BBQ sauce and water over the meatballs.
5. Cover the crockpot and cook on low for 4-6 hours. The meatballs are ready when they’re cooked through and the BBQ sauce has thickened.

Extra Tips:

When cooking these Savory BBQ Chicken Meatballs, it’s important to remember to not overcrowd the skillet when browning the meatballs. If the skillet is too crowded, the meatballs will steam instead of browning, which can affect the flavor.

Also, consider using a homemade BBQ sauce for this recipe. Homemade sauce often has a richer flavor than store-bought versions. However, a good quality store-bought sauce will work just fine if you’re short on time.

Finally, make sure to stir the meatballs occasionally while they’re cooking in the crockpot to guarantee they’re evenly coated in the BBQ sauce.

Crockpot Buffalo Chicken Dip

Crockpot Buffalo Chicken Dip is a versatile and delicious appetizer that’s a hit at any party or gathering. This cheesy, spicy dish, combined with the convenience of using a crockpot, guarantees a stress-free cooking experience.

Even better, the slow cooking process allows all the flavors to meld together beautifully, creating a dip that’s bursting with flavor. The heat level of this dish can be easily adjusted to suit your preference, making it a crowd-pleaser no matter who you’re serving.

With the ability to serve it straight from the crockpot, it remains warm throughout the event, and the cleanup is a breeze. Here’s how to make Crockpot Buffalo Chicken Dip for 4-6 people:

Ingredients:

• 2 cups of shredded cooked chicken
• 1 cup of buffalo wing sauce
• 1 cup of ranch or blue cheese dressing
• 2 cups of shredded cheddar cheese
• 8 oz of cream cheese, softened
• 1/2 cup of diced green onions
• Tortilla chips or crusty bread for serving

Cooking Instructions:

1. Start by confirming your chicken is fully cooked and shredded. You can use leftover rotisserie chicken or cook and shred your own.
2. In your crockpot, combine the shredded chicken and buffalo wing sauce. Stir until the chicken is well-coated.
3. Add the softened cream cheese to the chicken mixture. You may need to stir it a few times to help it blend smoothly.
4. Pour in the ranch or blue cheese dressing and mix well to combine all ingredients.
5. Sprinkle the shredded cheddar cheese on top, making sure to spread it evenly.
6. Cover your crockpot and cook the dip on LOW for 3-4 hours or on HIGH for 1-2 hours. You want everything to be melted and heated through.
7. Once cooked, give the dip a good stir to combine the melted cheese. Top with diced green onions.
8. Serve your Buffalo Chicken Dip straight from the crockpot with tortilla chips or crusty bread.

Extra Tips:

Remember that the heat of buffalo sauce can vary by brand, so adjust the amount to your liking. If you want a spicier dip, feel free to add more sauce.

You can also use blue cheese dressing instead of ranch for a tangier flavor. Be sure to keep the dip on the warm setting after it’s cooked, so it stays hot for your guests.

Finally, this dip is best served immediately, but if you have leftovers, they can be refrigerated and reheated in the microwave or oven. Enjoy!

Slow Cooker Teriyaki Chicken Skewers

Slow Cooker Teriyaki Chicken Skewers are a perfect appetizer for dinner parties, game nights or family gatherings. They’re incredibly easy to make, loaded with flavors, and they cook slowly in the crockpot, which means you can prepare them in advance and not worry about last-minute cooking.

The chicken is tender, juicy, and beautifully glazed with a homemade teriyaki sauce that’s sweet, tangy, and slightly spicy. What sets these skewers apart is the fact that they’re made in a crockpot. This cooking method allows the chicken to absorb all the flavors from the teriyaki sauce while becoming extremely tender and juicy.

Once the chicken is cooked, you just need to thread it onto skewers and give it a quick broil in the oven for that irresistible caramelized finish.

Ingredients:

• 1.5 pounds of boneless, skinless chicken breasts
• 1 cup of soy sauce
• 1 cup of water
• 1/2 cup of brown sugar
• 2 cloves of garlic, minced
• 1 tablespoon of grated fresh ginger
• 2 tablespoons of honey
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• Bamboo skewers

Cooking Instructions:

1. Start by cutting the chicken breasts into 1-inch cubes. This size is ideal for the skewers and allows the chicken to cook evenly in the crockpot.
2. In a medium bowl, combine the soy sauce, water, brown sugar, minced garlic, grated ginger, and honey. Stir until the sugar is fully dissolved.
3. Place the cut chicken pieces into the crockpot and pour the prepared teriyaki sauce over them. Gently stir to make sure all the chicken pieces are coated with the sauce.
4. Set your crockpot to low and cook the chicken for 4 to 5 hours. During this time, the chicken will absorb all the flavors from the sauce and become tender.
5. After the chicken is cooked, remove it from the crockpot using a slotted spoon. Preserve the remaining sauce.
6. Thread the chicken pieces onto the bamboo skewers.
7. Preheat your oven broiler. While the oven is heating, make a slurry by mixing cornstarch and water in a small bowl.
8. Pour the remaining sauce from the crockpot into a saucepan, add the cornstarch slurry, and bring to a simmer. Cook until the sauce thickens.
9. Brush the thickened teriyaki sauce onto the skewered chicken pieces and place them under the broiler for 2-3 minutes on each side until they’re caramelized and slightly charred.
10. Serve your Slow Cooker Teriyaki Chicken Skewers hot, garnished with sesame seeds or green onions if desired.

When making these Slow Cooker Teriyaki Chicken Skewers, remember to soak your bamboo skewers in water for at least 30 minutes before using them. This will prevent them from burning under the broiler.

The key to these skewers is the slow cooking process, which makes the chicken tender and flavorful. If you wish, you can add some fresh veggies like bell peppers or cherry tomatoes to the skewers for a vibrant touch. Enjoy!

Crockpot Chicken Taco Bites

Crockpot Chicken Taco Bites is a fun and savory appetizer that will kick off any party. This slow-cooked chicken is seasoned with a blend of traditional Mexican spices and then served on mini tortillas, creating bite-sized tacos. The Crockpot does all the hard work, allowing you to focus on your guests and other party preparations.

Additionally, this appetizer is versatile as you can customize the toppings to your liking, making it a guaranteed hit among your guests. This recipe serves 4-6 people, making it perfect for small gatherings or family dinners. It’s a great way to bring the flavors of a Mexican fiesta right into your kitchen.

The slow cooking process guarantees that the chicken is tender and packed full of flavor. Plus, the mini tortillas make it easy for guests to grab and gobble up these bite-sized treats.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 packet of taco seasoning
• 1 cup of salsa
• 1/4 cup of chicken broth
• 24 mini tortillas
• 1 cup of shredded lettuce
• 1 cup of diced tomatoes
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of sour cream
• 1/4 cup of chopped cilantro

Cooking Instructions:

1. Start by placing the chicken breasts in your Crockpot.
2. Sprinkle the taco seasoning over the chicken, making sure that it’s evenly coated.
3. Pour the salsa and chicken broth over the chicken.
4. Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shredded with a fork.
5. Once the chicken is done, remove it from the Crockpot and shred it using two forks.
6. Return the shredded chicken to the Crockpot and stir it into the sauce.
7. To serve, place a spoonful of the shredded chicken on each mini tortilla.
8. Top with lettuce, tomatoes, cheese, sour cream, and cilantro.

As you prepare this dish, keep in mind that the cooking time may vary based on your Crockpot. Some models may cook faster or slower than others.

You can also adjust the spiciness of this dish by choosing a mild or hot salsa, depending on your preference. Remember, the key to this recipe is the slow cooking process. It allows the flavors to fully develop and the chicken to become incredibly tender.

Enjoy these Crockpot Chicken Taco Bites as a delicious start to any meal or party.

Creamy Chicken and Mushroom Puffs

Creamy Chicken and Mushroom Puffs are a delicious and comforting appetizer that can be easily prepared using a crockpot. This recipe combines the savory flavors of chicken and mushrooms with the light, flaky texture of puff pastry to create a bite-sized treat that’s sure to impress your guests.

Whether you’re hosting a dinner party or just looking for a new recipe to try, these puffs are a great option. The best part about this recipe is that it requires minimal prep work. The crockpot does most of the cooking, allowing the flavors to really meld together.

Once the chicken and mushroom mixture is ready, it’s simply a matter of spooning it onto puff pastry squares and baking until golden brown. The result is a mouthwatering appetizer that’s warm, creamy, and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup of sliced mushrooms
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 cup of cream
• 1/2 cup of chicken broth
• Salt and pepper to taste
• 1 package of puff pastry
• 1 egg, beaten

Cooking Instructions:

1. Start by placing the chicken breasts, mushrooms, onion, garlic, and chicken broth in the crockpot. Season with salt and pepper.
2. Set your crockpot on low and let it cook for 4-6 hours, or until the chicken is cooked through and can be easily shredded with a fork.
3. Once the chicken is cooked, shred it using two forks and return it to the crockpot. Stir in the cream and let it cook for an additional 30 minutes.
4. While the chicken and mushroom mixture is cooking, preheat your oven to 375 degrees and line a baking sheet with parchment paper.
5. Cut the puff pastry into squares and spoon a generous amount of the chicken and mushroom mixture onto each one. Fold the corners of the pastry over the filling and seal it by pressing the edges together.
6. Brush each puff with the beaten egg and bake for 15-20 minutes, or until the pastry is golden brown and flaky.

Extra Tips:

When assembling the puffs, be sure not to overfill them as this can cause the pastry to tear. Also, it’s important to seal the edges well to prevent any filling from leaking out while baking.

If you prefer a crispier puff, you can bake them for a few extra minutes. Just be sure to keep a close eye on them to prevent burning. Finally, these puffs are best served warm, so plan to serve them shortly after they come out of the oven.

Slow Cooker Chicken Satay Skewers

Slow Cooker Chicken Satay Skewers is a dish that’s perfect for appetizers. This recipe brings together the rich flavors of peanut sauce, the tender texture of chicken, and the convenience of a slow cooker. It’s a great choice for parties, gatherings, or even a simple family dinner. The chicken is cooked slowly in a crockpot which imbues it with flavors and makes it incredibly tender.

The key to this recipe is the peanut sauce. It’s made with simple ingredients but packs a punch of flavor. The slow cooker does most of the work, making this a very easy dish to prepare. The skewers add a fun and practical touch, making it easy for guests to serve themselves.

Ingredients:

• 1.5 pounds of boneless, skinless chicken breasts
• 1 cup of coconut milk
• 1/2 cup of peanut butter
• 1/4 cup of soy sauce
• 3 tablespoons of honey
• 2 tablespoons of lime juice
• 2 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 1/2 teaspoon of crushed red pepper flakes
• Salt to taste
• Wooden skewers

Instructions:

1. Start by cutting the chicken breasts into bite-sized pieces. This will allow them to cook evenly in the slow cooker.
2. In a bowl, combine the coconut milk, peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes. Mix until the ingredients are well combined.
3. Place the chicken pieces in the slow cooker and pour the peanut sauce over them. Make certain all pieces are coated with the sauce.
4. Cover the slow cooker and set it on low. Let the chicken cook for 4 to 5 hours or until it’s tender and fully cooked.
5. Once the chicken is cooked, carefully remove it from the slow cooker with a slotted spoon. Let it cool slightly.
6. While the chicken is cooling, soak wooden skewers in water for about 20 minutes. This will prevent them from burning when you grill the chicken.
7. Thread the chicken pieces onto the skewers.
8. Preheat your grill or broiler. Grill the skewers for about 2-3 minutes on each side or until they get a nice char.
9. Serve the skewers with extra peanut sauce on the side for dipping.

Tips:

For the best results, use a natural, unsweetened peanut butter in this recipe. It will provide a more authentic flavor and won’t add any unwanted sweetness.

Also, remember to turn the skewers frequently while grilling to guarantee they cook evenly. Finally, if you want to make the skewers spicy, feel free to add more red pepper flakes or a bit of sriracha to the peanut sauce.

Crockpot Chicken Enchilada Roll-ups

Crockpot Chicken Enchilada Roll-ups are the perfect finger food or appetizer for any party or gathering. These delicious bites pack all the flavors of a traditional enchilada into a bite-sized roll that’s easy to eat and even easier to share.

The slow cooker does the hard work, meaning you can set it and forget it until it’s time to roll up the enchiladas. With a rich, spicy chicken filling and a melty cheese topping, these roll-ups are sure to be a hit at your next party.

What’s more, the recipe is incredibly versatile. You can easily adjust the heat level to suit your taste, add in extra veggies for a nutritional boost, or even swap out the chicken for another protein.

And since the crockpot does most of the work, you can spend less time in the kitchen and more time enjoying the party.

Ingredients:

• 4 boneless skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 cup salsa
• 1 can (4 oz) chopped green chiles
• 1 cup shredded cheese (cheddar or Monterey jack)
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 12 small flour tortillas
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper and place them in the crockpot.
2. In a bowl, mix together the enchilada sauce, salsa, and green chiles. Pour the mixture over the chicken.
3. Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easy to shred.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir it into the sauce.
5. Lay out the tortillas and spoon a generous amount of the chicken mixture onto each one. Sprinkle with cheese and roll up tightly.
6. Arrange the roll-ups in a baking dish and sprinkle with more cheese. Broil in the oven for 3-5 minutes, until the cheese is melted and bubbly.
7. Serve the roll-ups warm, garnished with sour cream and fresh cilantro.

Tips: Make sure to use small flour tortillas for this recipe as they’re easier to roll and make for a better bite-sized appetizer.

If you prefer a milder flavor, you can use mild enchilada sauce and omit the green chiles. For a vegetarian version, replace the chicken with a can of drained and rinsed black beans. Enjoy your Crockpot Chicken Enchilada Roll-ups!

Sweet and Spicy Chicken Wings

Crockpot Chicken Appetizers are the perfect choice for any party or gathering. With a slow cooker, you can effortlessly prepare mouth-watering appetizers that your guests will surely love. One such appetizer is the Sweet and Spicy Chicken Wings. These wings offer a perfect balance of flavors – the sweetness from honey and the spiciness from chili sauce. They’re so easy to make and are sure to be a hit at your next party or gathering.

The best part about making these chicken wings in a crockpot is that you can set it and forget it. The slow cooking process guarantees that the flavors are well-infused into the chicken, making the wings incredibly tasty and succulent. Plus, the slow cooker keeps the chicken moist and tender, unlike baking or frying which can sometimes dry out the meat.

Here is the list of ingredients you’ll need to prepare Sweet and Spicy Chicken Wings for 4-6 people:

• 2 lbs of chicken wings
• 1 cup of honey
• 1 cup of chili sauce
• 1/2 cup of soy sauce
• 4 cloves of garlic, minced
• 1 teaspoon of fresh ginger, minced
• 1/2 teaspoon of red pepper flakes
• Salt to taste
• 2 tablespoons of cornstarch
• 2 tablespoons of water
• Fresh green onions and sesame seeds for garnish

Follow these step by step cooking instructions to make the sweet and spicy chicken wings:

1. Begin by cleaning and patting dry the chicken wings. Season them with a bit of salt.
2. In your crockpot, mix the honey, chili sauce, soy sauce, minced garlic, minced ginger, and red pepper flakes. Stir until well combined.
3. Add the chicken wings to the crockpot and toss them until they’re well coated with the sauce.
4. Cover the crockpot and cook on low for about 4-5 hours, or until the chicken wings are cooked through and tender.
5. In a small bowl, mix the cornstarch and water to make a slurry. Pour this into the crockpot and stir well. This will thicken the sauce.
6. Cover the crockpot again and cook on high for an additional 15-20 minutes, or until the sauce has thickened.
7. Once done, garnish the chicken wings with fresh green onions and sesame seeds before serving.

Here are some additional tips to keep in mind when making this recipe. Make sure to occasionally stir the chicken wings in the crockpot to ascertain that they’re evenly coated with the sauce.

Also, keep in mind that the cooking time may vary depending on the size of your chicken wings. Finally, if you prefer your chicken wings to be more on the spicy side, feel free to add more chili sauce or red pepper flakes. Enjoy your cooking!

Slow Cooker Chicken Queso Dip

Slow Cooker Chicken Queso Dip is an appetizing dish that’s perfect for a party or a casual get-together with family and friends. It’s creamy, cheesy, full of flavor, and easy to make in a crockpot. This dish isn’t only delicious but also quite versatile. You can serve it with chips, spread it on tortillas, or use it as a topping for nachos. The slow cooker does all the hard work, leaving you free to enjoy the party!

What’s more, this appetizer is customizable. You can adjust the heat level to suit your guests’ preferences by adding more or less jalapenos. Not to mention, the combination of tender chicken, melted cheese, and flavorful spices make it a crowd-pleaser. This recipe serves 4-6 people, making it perfect for a small gathering.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup salsa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 can (10 oz) Rotel tomatoes and green chilies
• 1 package (8 oz) cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Tortilla chips for serving

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker.
2. In a bowl, combine the salsa, onion, garlic, jalapeno, and Rotel tomatoes and chilies. Pour the mixture over the chicken.
3. Cook on low for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
5. Add the softened cream cheese, shredded cheddar cheese, cumin, salt, and pepper to the slow cooker. Stir to combine.
6. Continue to cook on low for an additional 30 minutes, or until the cheese is fully melted and the dip is hot.
7. Stir well before serving. Garnish with fresh cilantro and serve with tortilla chips.

When making this Slow Cooker Chicken Queso Dip, make certain to use a slow cooker that’s large enough to accommodate all the ingredients.

Also, remember not to rush the cooking process. Let the slow cooker do its job to guarantee that the flavors meld together perfectly. If you want to make it a bit healthier, you can substitute low-fat cream cheese and cheddar cheese.

Enjoy this savory, cheesy, and irresistible dip!

Crockpot Chicken Parmesan Sliders

Crockpot Chicken Parmesan Sliders are a perfect appetizer for any event, whether it’s a casual get-together or a more formal affair. These bite-sized delights are packed with the traditional flavors of chicken parmesan but are much more convenient to enjoy as an appetizer. The chicken is slow-cooked in a crockpot to guarantee it’s tender and flavorful, while the parmesan and mozzarella cheese add a gooey richness that pairs beautifully with the tangy marinara sauce.

What makes this dish truly stand out is the use of a crockpot. It allows for a slow, even cook that brings out the flavors of the chicken, marinara sauce, and cheese. Plus, it’s a huge time-saver. Just toss the ingredients in the crockpot, let it do its magic, and by the time your guests arrive, you’ll have a mouthwatering appetizer ready to serve. This recipe serves 4-6 people.

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 1 cup marinara sauce
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 small slider buns
• Additional marinara sauce for serving

Cooking Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, mix the marinara sauce, garlic, basil, oregano, salt, and pepper. Pour this mixture over the chicken.
3. Pour the chicken broth into the crockpot.
4. Cover the crockpot and cook on low for 4-6 hours or until the chicken is tender and cooked through.
5. Once the chicken is cooked, shred it using two forks.
6. Stir the shredded chicken to guarantee it’s well-coated with the sauce.
7. Sprinkle the parmesan and mozzarella cheese over the chicken. Cover the crockpot again and let it cook for an additional 5-10 minutes, or until the cheese is melted.
8. Spoon the chicken and cheese mixture onto the slider buns. If desired, add additional marinara sauce.
9. Serve immediately.

As a tip when cooking this dish, remember that chicken breasts can become dry if overcooked. Be sure to check the chicken after 4 hours to see if it’s done. If not, continue cooking but keep an eye on it to prevent it from getting too dry.

Also, using good quality marinara sauce can greatly improve the flavor of the sliders. You may also add fresh basil leaves on top for added freshness and aroma. Enjoy these delicious Crockpot Chicken Parmesan Sliders at your next gathering!

Slow Cooker Chicken Alfredo Bites

Slow Cooker Chicken Alfredo Bites are the perfect bite-sized appetizer for any gathering. Prepared in a crockpot, these savory treats aren’t only delicious, but also incredibly easy to make. The slow cooker does most of the work for you, allowing you to focus on your guests.

The creamy, flavorful chicken alfredo filling is encased in a crisp wonton wrapper, creating a delightful contrast of textures. This recipe combines the creamy, cheesy flavor of chicken alfredo with the convenience of a slow cooker. It’s a great way to serve a crowd without spending hours in the kitchen.

Plus, the bite-sized nature of these appetizers makes them perfect for parties or game day gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups of alfredo sauce
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1 teaspoon of garlic powder
• 1 teaspoon of Italian seasoning
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 package of wonton wrappers
• Cooking spray

Cooking Instructions:

1. Start by placing your chicken breasts in the slow cooker. Pour the alfredo sauce over the chicken, guaranteeing they’re fully covered.
2. Add the garlic powder, Italian seasoning, salt, and pepper to the slow cooker. Mix well to guarantee the chicken is evenly coated.
3. Cover the slow cooker and let it cook on low for 4-5 hours, or until the chicken is fully cooked and can be easily shredded.
4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the sauce.
5. Add the shredded mozzarella and grated parmesan to the slow cooker and stir until the cheese is fully melted and the mixture is well combined.
6. Lay out your wonton wrappers and place a spoonful of the chicken alfredo mixture in the center of each one. Fold the wrappers over the filling and pinch the edges to seal.
7. Spray a baking sheet with cooking spray and arrange the filled wontons on it. Spray the tops of the wontons with more cooking spray.
8. Bake the wontons in a preheated oven at 375°F for 10-15 minutes, or until they’re golden brown and crispy.

Crockpot Honey Garlic Chicken Lettuce Wraps

Preparing a batch of Crockpot Honey Garlic Chicken Lettuce Wraps is an easy and delicious way to kick off any gathering or party. The tender chicken, flavored with sweet honey and zesty garlic, complements perfectly with the cool, crisp lettuce wraps. This appetizer isn’t only flavorful but also healthy and satisfying, making it a crowd favorite. The best part? Your crockpot does most of the work!

This recipe takes about 4 hours to cook in a crockpot, making it a perfect dish to prepare ahead. The chicken is slow-cooked in a honey garlic sauce, which allows the flavors to seep in and intensify. Once cooked, the chicken is shredded and served on lettuce cups, making it an easy-to-eat appetizer. This recipe serves 4-6 people.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 cup diced onion
• 2 tablespoons cornstarch
• 1 head of iceberg or butter lettuce
• 2 green onions, chopped for garnish
• Sesame seeds for garnish

Cooking Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, combine the honey, soy sauce, hoisin sauce, garlic, sesame oil, and diced onion. Mix well.
3. Pour this mixture over the chicken in the crockpot, ensuring the chicken is fully coated.
4. Cook on low for 4 hours, or until the chicken is tender and fully cooked.
5. Once done, remove the chicken from the crockpot and shred it with two forks.
6. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the sauce left in the crockpot to thicken it.
7. Return the shredded chicken to the crockpot and stir to coat it in the sauce.
8. To serve, spoon some shredded chicken onto a lettuce leaf, then garnish with chopped green onions and sesame seeds.

Extra Tips:

Remember to check the chicken occasionally to make sure it’s not overcooking, as this could make it dry and tough.

Also, when serving, it’s best to leave the sauce on the side so your guests can add as much or as little as they like. For a spicy kick, you can also add some chopped fresh chili or a dash of hot sauce to the honey garlic sauce.