Coming home to the heavenly scent of chicken stew in the crockpot is truly one of life’s little pleasures.

It’s amazing how just a few simple ingredients can come together to create a comforting, satisfying meal with hardly any effort.

From the creamy goodness of garlic chicken to the bright zest of lemon herb, these 14 crockpot recipes are perfect for busy weeknights or relaxing weekends.

Each dish brings its own special twist on a classic favorite, but there’s one recipe that really steals the show and you won’t want to miss it.

Let’s explore these delicious options that will make your taste buds dance!

Classic Chicken Stew

There’s nothing quite like the comforting aroma of a classic chicken stew simmering away in your crockpot. This dish is perfect for those chilly days when you crave something hearty and warm. The slow cooking process allows the chicken to become tender and soak up all the flavors of the herbs and vegetables, resulting in a savory and satisfying meal that will delight your taste buds.

This recipe isn’t only delicious but also easy to prepare, making it an ideal choice for busy weeknights or relaxed weekends.

The beauty of a crockpot chicken stew lies in its simplicity and versatility. By using a combination of fresh vegetables, aromatic herbs, and succulent chicken, this dish provides a wholesome and nutrient-rich meal for the whole family.

Whether you’re serving it with a side of crusty bread or enjoying it on its own, this stew is sure to be a hit. Let’s explore the ingredients and steps needed to create this delightful dish, perfect for serving 4-6 people.

Ingredients:

2 pounds boneless, skinless chicken thighs
4 cups chicken broth
3 medium potatoes, peeled and diced
3 carrots, sliced
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
2 tablespoons olive oil
2 tablespoons all-purpose flour

Instructions:

Prepare the Ingredients: Start by dicing the potatoes, slicing the carrots, chopping the celery and onion, and mincing the garlic. This will guarantee all your vegetables are ready to go into the crockpot.
Brown the Chicken: In a skillet over medium heat, add olive oil. Once hot, add the chicken thighs and brown them on both sides for about 3-4 minutes per side. This step is optional but adds extra flavor to the stew.
Add Ingredients to Crockpot: Place the browned chicken into the crockpot. Add the diced potatoes, sliced carrots, chopped celery and onion, and minced garlic on top of the chicken.
Season the Stew: Sprinkle the dried thyme, rosemary, salt, and pepper over the ingredients in the crockpot. Add the bay leaf for added flavor.
Pour in the Broth: Slowly pour the chicken broth over the ingredients, ensuring everything is submerged in the liquid.
Cook the Stew: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or high for 3-4 hours. The stew is ready when the chicken is tender, and the vegetables are cooked through.
Thicken the Stew: About 30 minutes before serving, remove some of the hot liquid from the crockpot and whisk it with the all-purpose flour until smooth. Return this mixture to the crockpot and stir well. Add the frozen peas and allow it to cook for the remaining time.
Final Touches: Once the stew has thickened and the peas are heated through, remove the bay leaf, taste, and adjust the seasoning as needed.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine or a tablespoon of tomato paste with the broth.

If you have time, marinating the chicken in herbs and olive oil for a few hours before cooking can infuse even more flavor.

Feel free to customize the vegetables according to what you have on hand or prefer – mushrooms, parsnips, or sweet potatoes can be excellent additions.

And finally, allowing the stew to sit for a few minutes before serving can further enhance the taste as the flavors meld together.

Creamy Garlic Chicken

Creamy Garlic Chicken is a delightful dish that combines tender chicken with a rich, velvety garlic sauce, all slow-cooked to perfection in a crockpot. This recipe is perfect for those who love the deep, savory flavors that garlic brings to the table, enhanced by the creaminess of the sauce that envelops each piece of chicken.

The slow-cooking process allows the flavors to meld beautifully, making each bite a comforting and satisfying experience. Best of all, this dish is incredibly easy to prepare, requiring only a few minutes of active cooking before letting the crockpot do the rest of the work.

Ideal for serving at family dinners or when entertaining guests, Creamy Garlic Chicken is a versatile dish that pairs well with a variety of sides such as mashed potatoes, steamed vegetables, or a fresh salad. With its simple ingredients and straightforward preparation, this dish is a great choice for both novice cooks and seasoned home chefs looking for a hassle-free yet delicious meal.

Here’s how you can make this mouthwatering dish for 4-6 people.

Ingredients:

4-6 boneless, skinless chicken breasts
1 cup chicken broth
1 cup heavy cream
6 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon cornstarch
2 tablespoons water
Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides. This will infuse the chicken with flavor and create a nice base for the creamy garlic sauce.

2. Brown the Chicken: Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 2-3 minutes on each side until golden brown. This step is important for developing flavor and locking in the juices. Once browned, transfer the chicken to the crockpot.

3. Make the Sauce: In the same skillet, add minced garlic and sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream, dried thyme, and basil.

Allow the sauce to come to a gentle simmer, then pour it over the chicken in the crockpot.

4. Slow Cook: Cover the crockpot and set it to cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and fully cooked through.

5. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with water to create a slurry. Stir this into the crockpot to thicken the sauce. Allow it to cook for the remaining time until the sauce reaches your desired consistency.

6. Serve and Garnish: Once done, serve the Creamy Garlic Chicken hot, garnished with freshly chopped parsley if desired. This adds a touch of color and freshness to the dish.

Extra Tips:

For the best results, make sure that the chicken breasts are of similar size to promote even cooking. If you prefer a thicker sauce, you can adjust the amount of cornstarch slurry used.

Additionally, you can add a splash of white wine to the sauce for an extra layer of flavor. If you want to experiment with different herbs, fresh or dried rosemary can be a wonderful substitution for thyme and basil.

Enjoy your Creamy Garlic Chicken with your choice of sides to complete the meal.

Lemon Herb Chicken

Lemon Herb Chicken in a Crockpot is a delightful and flavorful dish that combines the zesty freshness of lemon with aromatic herbs, creating a comforting meal that’s perfect for any day of the week. This recipe is ideal for those who enjoy set-it-and-forget-it meals, as the crockpot does all the hard work for you, slowly infusing the chicken with rich flavors over several hours. The result is tender, juicy chicken that practically falls off the bone, complemented by a fragrant medley of herbs and a hint of garlic.

Perfect for family dinners or entertaining friends, this Lemon Herb Chicken recipe serves 4 to 6 people and is sure to be a hit at the dining table. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and guarantees a delicious outcome. The ingredients are simple and readily available, and the preparation requires minimal effort, making it a go-to dish when you want to impress without spending hours in the kitchen.

Ingredients for 4-6 servings:

4 to 6 chicken thighs or breasts
1 lemon, thinly sliced
4 cloves of garlic, minced
1 tablespoon of fresh thyme leaves
1 tablespoon of fresh rosemary leaves
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 cup of chicken broth
2 tablespoons of olive oil

Cooking Instructions:

Prepare the Chicken: Start by rinsing the chicken thighs or breasts under cold water and pat them dry with paper towels. This helps remove any excess moisture, making certain that the chicken absorbs the flavors better.
Season the Chicken: In a small bowl, combine the minced garlic, thyme, rosemary, oregano, salt, and black pepper. Rub this herb mixture evenly over the chicken pieces, making sure to coat both sides thoroughly.
Arrange in Crockpot: Place the seasoned chicken pieces in a single layer at the bottom of the crockpot. Lay the lemon slices over the chicken, ensuring they’re evenly distributed for maximum flavor infusion.
Add Liquid: Pour the chicken broth and olive oil over the chicken and lemon slices. This liquid will keep the chicken moist and enhance the flavors as it cooks.
Cook: Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. Cooking on low will provide a more tender result, but both settings will yield deliciously cooked chicken.
Check for Doneness: Before serving, verify the chicken has reached an internal temperature of 165°F (74°C) to confirm it’s fully cooked.

Extra Tips:

For a more robust flavor, consider marinating the chicken in the herb mixture and olive oil overnight in the refrigerator. This allows the chicken to absorb the flavors deeply.

If you prefer a crispy skin, you can briefly broil the chicken in the oven for a few minutes after it’s done cooking in the crockpot. Additionally, serving the chicken with a side of roasted vegetables or a light salad complements the dish well.

Remember to save any leftover juices from the crockpot to drizzle over the chicken when serving for added flavor.

BBQ Pulled Chicken

BBQ Pulled Chicken is a delightful and savory dish that’s perfect for those who love the combination of smoky barbecue flavors and tender, juicy chicken. Using a crockpot makes this recipe incredibly easy, allowing the chicken to cook slowly and absorb all the delicious spices and sauces.

It’s a wonderful option for a family dinner or when hosting a gathering, as it can be prepared in advance and kept warm until ready to serve. This dish pairs well with a variety of sides like coleslaw, corn on the cob, or baked beans, making it a versatile addition to any meal plan.

Chicken Tortilla Soup

Chicken Tortilla Soup is a hearty and flavorful dish perfect for any time of the year. This recipe combines the robust taste of chicken with the zesty and vibrant flavors of Mexican cuisine. By using a crockpot, the soup is slowly cooked to perfection, allowing the flavors to meld together beautifully. It’s a simple yet satisfying meal that can easily become a household favorite.

This version of Chicken Tortilla Soup isn’t only delicious but also incredibly convenient, as it requires minimal preparation. The crockpot does most of the work, so you can go about your day and return to a warm, comforting meal that’s ready to serve. The addition of toppings like tortilla strips, avocado, and cheese adds texture and richness, making each bowl an exciting and tasty experience.

Ingredients (serves 4-6 people):

1 1/2 pounds boneless, skinless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes with green chilies
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 lime, juiced
Fresh cilantro, for garnish
Tortilla strips, for garnish
Shredded cheese, for garnish
Avocado, diced, for garnish

Cooking Instructions:

Prepare the Ingredients: Begin by gathering all your ingredients. Rinse and drain the black beans and corn. Chop the onion and mince the garlic.
Layer in the Crockpot: Place the chicken breasts at the bottom of the crockpot. Add the drained black beans, corn, diced tomatoes with green chilies, chopped onion, and minced garlic on top.
Add Seasonings and Broth: Sprinkle the ground cumin, chili powder, paprika, salt, and pepper over the ingredients. Pour in the chicken broth to guarantee everything is covered.
Cook the Soup: Cover the crockpot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Add Lime Juice: Squeeze the juice of one lime into the soup for a fresh and tangy flavor kick.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, shredded cheese, and diced avocado as desired.

Extra Tips:

For an added depth of flavor, you can roast the chicken breasts in the oven before adding them to the crockpot. This will give the chicken a slightly smoky taste.

If you prefer a spicier soup, consider adding a diced jalapeño or a dash of hot sauce during the cooking process. The soup can also be made a day ahead and stored in the fridge, as the flavors tend to develop and become even more delicious over time.

Finally, for a thicker consistency, you can blend a portion of the soup and mix it back into the crockpot before serving.

Honey Teriyaki Chicken

Honey Teriyaki Chicken is a delectable dish that combines sweet, savory, and tangy flavors, resulting in a meal that’s both satisfying and easy to prepare. By using a crockpot, you can achieve tender and juicy chicken infused with the rich flavors of honey and teriyaki sauce, with minimal effort.

Perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen, this dish is sure to become a family favorite. The crockpot method allows the chicken to soak in the sauce, absorbing all the delightful flavors over a slow cooking period.

This recipe yields enough for 4-6 people, making it ideal for family dinners or small gatherings. Serve the Honey Teriyaki Chicken over a bed of steamed rice or alongside some fresh vegetables for a balanced and flavorful meal.

Ingredients (serves 4-6):

4-6 boneless, skinless chicken breasts
1 cup teriyaki sauce
1/3 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/2 cup chopped green onions
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 tablespoons water

Cooking Instructions:

Prepare the Sauce: In a medium bowl, mix together the teriyaki sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until well combined.
Arrange the Chicken: Place the chicken breasts in the crockpot, ensuring they’re evenly spread out at the bottom.
Pour the Sauce: Pour the prepared sauce over the chicken, making sure each piece is well-coated. Cover the crockpot with the lid.
Cook the Chicken: Set the crockpot to cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be cooked through and tender.
Thicken the Sauce: About 30 minutes before the cooking time is up, mix the cornstarch with water in a small bowl to create a slurry. Stir this mixture into the sauce in the crockpot to thicken it.
Add Garnishes: Once the sauce is thickened, sprinkle the chopped green onions and sesame seeds over the chicken.
Serve: Serve the Honey Teriyaki Chicken over steamed rice or with your choice of side dishes.

Extra Tips:

For a richer flavor, you can marinate the chicken in the sauce overnight in the refrigerator before cooking. If you prefer a spicier version, add a pinch of red pepper flakes to the sauce for an added kick.

It’s also important to use fresh ginger for the best taste, but powdered ginger can be used in a pinch. For easier cleanup, consider using a slow cooker liner. Enjoy this dish with a side of steamed broccoli or sugar snap peas for added nutrition.

Chicken Alfredo Pasta

Crockpot Chicken Alfredo Pasta is a delightful dish that combines the creamy richness of Alfredo sauce with tender, juicy chicken, all mingling with perfectly cooked pasta. It’s a satisfying meal that’s perfect for any day of the week, offering both comfort and flavor in every bite.

The use of a crockpot makes this recipe incredibly convenient, allowing you to set it and forget it while you go about your day, only to return to a house filled with the enticing aroma of this Italian-inspired classic.

Whether you’re entertaining guests or simply want a hearty meal for your family, this recipe is sure to become a favorite. The creamy Alfredo sauce clings to the pasta and chicken, creating a harmonious blend of flavors that’s hard to resist.

With minimal prep time and easy-to-follow steps, this dish proves that you can enjoy a gourmet meal without spending hours in the kitchen.

Ingredients (Serves 4-6):

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
3 cups chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pound fettuccine pasta
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

Prepare the Chicken: Begin by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. This step adds an extra layer of flavor to the dish.
Set Up the Crockpot: Place the seared chicken breasts in the bottom of the crockpot. Add the chicken broth, garlic powder, and Italian seasoning. Stir slightly to combine.
Cook the Chicken: Cover the crockpot and cook on low for 4 hours or until the chicken is fully cooked and easily shreds with a fork.
Add the Pasta: After 4 hours, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot. Break the fettuccine pasta in half and add it to the crockpot, stirring to confirm the pasta is submerged in the liquid.
Cook the Pasta: Cover and cook on high for about 30 minutes, or until the pasta is al dente.
Finish with Cream and Cheese: Once the pasta is cooked, stir in the heavy cream and Parmesan cheese. Mix well until the cheese has melted and the sauce is creamy and smooth. Allow it to cook for an additional 10 minutes on low to let the flavors meld together.
Serve and Garnish: Serve the Chicken Alfredo Pasta hot, garnished with freshly chopped parsley if desired.

Extra Tips:

For a richer flavor, consider adding a splash of white wine to the crockpot along with the chicken broth. If you’re looking for a little extra texture, you can stir in some cooked mushrooms or spinach when you add the pasta.

Always check the pasta a few minutes before the cooking time is up to confirm it doesn’t overcook. If the sauce seems too thick, you can adjust the consistency by adding a bit more chicken broth or cream. Enjoy your creamy, satisfying meal!

Spicy Buffalo Chicken

Indulge in the fiery and mouth-watering sensation of Spicy Buffalo Chicken, a dish that combines the tender juiciness of slow-cooked chicken with the bold, tangy flavors of buffalo sauce. Perfect for game day, family dinners, or a gathering with friends, this recipe is a crowd-pleaser that doesn’t require much effort.

With the convenience of a crockpot, you can set it and forget it, letting the slow-cooking process work its magic to deliver a perfectly cooked meal bursting with flavor.

This Spicy Buffalo Chicken recipe is designed to serve 4-6 people, making it ideal for sharing. The combination of spicy buffalo sauce, butter, and ranch dressing mix creates a delectable sauce that infuses the chicken with layers of flavor.

Whether you choose to serve this dish as a standalone main course, in sandwiches, or over salads, it’s sure to be a hit with anyone who loves a bit of heat in their meal.

Ingredients:

2 lbs boneless, skinless chicken breasts
1 cup buffalo wing sauce
1 packet (1 oz) ranch dressing mix
2 tablespoons unsalted butter
1 tablespoon honey
Salt and pepper to taste
Optional: chopped green onions for garnish

Cooking Instructions:

Prepare the Chicken: Start by placing the boneless, skinless chicken breasts in the bottom of your crockpot. Confirm they’re evenly spread out to allow for consistent cooking.
Mix the Sauce: In a separate bowl, combine the buffalo wing sauce, ranch dressing mix, and honey. Stir until the ingredients are well-blended and a smooth sauce is formed.
Assemble in the Crockpot: Pour the sauce mixture evenly over the chicken breasts, ensuring that they’re well coated. Add salt and pepper to taste, then place the unsalted butter on top.
Cook the Chicken: Set your crockpot to cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken should be tender and easily shredded with a fork once cooked.
Shred the Chicken: Once the chicken is done, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the sauce until it’s well combined and evenly coated.
Serve: Transfer the Spicy Buffalo Chicken to a serving dish. Garnish with chopped green onions if desired, and serve warm.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken breasts in the buffalo sauce mixture for an hour before placing them in the crockpot.

If you prefer a milder version, you can reduce the amount of buffalo sauce or substitute it with a milder hot sauce.

Pair this dish with sides like celery sticks and blue cheese dressing to complement the spicy flavors.

Finally, leftovers can be stored in an airtight container in the fridge for up to three days, making it a great option for meal prep.

Chicken Tikka Masala

Chicken Tikka Masala is a popular Indian-inspired dish known for its flavorful and aromatic spices, creamy tomato sauce, and tender chicken pieces. Cooking this dish in a crockpot allows the flavors to meld beautifully over time, resulting in a mouthwatering meal that’s both comforting and satisfying.

By using a slow cooker, you can achieve that authentic taste with minimal effort, making it a perfect choice for busy weeknights or leisurely weekends.

This crockpot version of Chicken Tikka Masala is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The chicken is first marinated in yogurt and spices, then cooked slowly in a rich tomato-based sauce until it’s succulent and infused with flavor.

The result is a creamy, spicy, and slightly tangy dish that pairs perfectly with basmati rice or warm naan bread, offering a delightful culinary experience that captures the essence of traditional Indian cuisine.

Ingredients (Serves 4-6):

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain Greek yogurt
2 tablespoons lemon juice
3 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon ground cayenne pepper
Salt to taste
4 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
1/2 cup fresh cilantro, chopped (for garnish)

Cooking Instructions:

Marinate the Chicken: In a large bowl, combine the chicken pieces with Greek yogurt, lemon juice, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne pepper, and salt. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 1 hour, or overnight for better flavor infusion.
Prepare the Sauce Base: In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Combine Ingredients in the Crockpot: Transfer the sautéed onion, garlic, and ginger mixture to the crockpot. Add the marinated chicken pieces and pour in the crushed tomatoes. Stir to combine all ingredients evenly.
Slow Cook the Chicken: Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
Finish with Cream: About 15 minutes before serving, stir in the heavy cream to the crockpot. Mix well and allow it to heat through, creating a creamy and rich sauce.
Serve and Garnish: Once ready, ladle the Chicken Tikka Masala into serving bowls. Garnish with freshly chopped cilantro and serve hot with basmati rice or naan.

Extra Tips:

For a spicier version, increase the amount of cayenne pepper or add in some chopped green chilies.
If you prefer a thicker sauce, you can remove the lid of the crockpot for the last 30 minutes of cooking to allow some liquid to evaporate.
For a dairy-free option, substitute the yogurt and cream with coconut milk; this will give the dish a slightly different but equally delicious flavor profile.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat gently to maintain the creamy texture of the sauce.

Sweet and Sour Chicken

Sweet and Sour Chicken is a beloved dish that brings together the perfect balance of tangy and sweet flavors. This crockpot version of the classic recipe offers a convenient and fuss-free way to enjoy this delicious meal. By cooking the chicken slowly, it becomes tender and absorbs all the vibrant flavors of the sauce. Ideal for busy days or when you want a comforting homemade meal without much effort, this crockpot recipe is guaranteed to delight the whole family.

The beauty of crockpot cooking lies in its simplicity and ability to infuse dishes with rich flavors over time. With minimal preparation, you can have a wholesome meal ready by dinnertime. This Sweet and Sour Chicken recipe serves 4-6 people, making it perfect for a family dinner or a gathering with friends. The combination of juicy chicken, colorful bell peppers, and a delightful sauce creates a dish that’s not only pleasing to the palate but also visually appealing.

Ingredients:

2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 cup pineapple chunks (canned or fresh)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 cup sweet and sour sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste
Cooked rice, for serving

Instructions:

Prepare the Ingredients: Start by cutting the chicken into 1-inch pieces. Chop the bell peppers and onion into bite-sized pieces. If you’re using canned pineapple, drain the juice.
Mix the Sauce: In a small bowl, combine the sweet and sour sauce, soy sauce, and rice vinegar. Stir well to mix the ingredients thoroughly.
Arrange in Crockpot: Place the chicken pieces into the bottom of the crockpot. Add the chopped bell peppers, onion, and pineapple chunks on top of the chicken.
Add the Sauce: Pour the prepared sauce mixture over the ingredients in the crockpot. Stir gently to guarantee the sauce is evenly distributed.
Cook the Chicken: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and tender.
Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with water in a small bowl to create a slurry. Stir this mixture into the crockpot to thicken the sauce.
Season to Taste: Taste the dish and season with salt and pepper if necessary. Allow the sauce to thicken and flavors to meld together during the last 30 minutes of cooking.
Serve: Once the sauce has thickened, serve the Sweet and Sour Chicken over cooked rice. Enjoy!

Extra Tips:

For an added depth of flavor, you can brown the chicken pieces in a skillet before adding them to the crockpot. This step is optional but can enhance the dish‘s overall taste.

Additionally, feel free to adjust the sweetness or tanginess of the sauce to your liking by adding more sugar or vinegar. If you prefer a spicier version, consider adding a pinch of red pepper flakes or a dash of hot sauce to the mix.

Tuscan Chicken With Spinach

Tuscan Chicken With Spinach is a delightful and comforting dish that combines tender chicken breasts with a rich, creamy sauce infused with sun-dried tomatoes, garlic, and fresh spinach.

This dish is perfect for a cozy dinner with family or friends, providing a hearty meal that’s both flavorful and easy to prepare. With the help of a crockpot, the chicken becomes incredibly tender, and the flavors meld together beautifully over several hours of slow cooking.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or a family meal. The creamy sauce pairs wonderfully with a side of pasta, rice, or crusty bread to soak up every delicious drop.

By using the crockpot, you can set it and forget it, allowing you to spend less time in the kitchen and more time enjoying the company of your loved ones.

Ingredients (Serves 4-6):

4 boneless, skinless chicken breasts
2 cups fresh spinach
1 cup heavy cream
1 cup chicken broth
1/2 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons olive oil

Cooking Instructions:

Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-high heat, add olive oil and sear the chicken breasts for about 2-3 minutes on each side until they’re browned. This step helps to lock in the juices and adds flavor to the chicken.
Create the Sauce: In a mixing bowl, combine the heavy cream, chicken broth, sun-dried tomatoes, Parmesan cheese, minced garlic, oregano, basil, and red pepper flakes. Stir until all the ingredients are well incorporated.
Assemble in the Crockpot: Place the seared chicken breasts into the crockpot. Pour the prepared sauce over the chicken, ensuring each piece is well-coated.
Cook: Set the crockpot to low and cook for 4-5 hours or until the chicken is cooked through and tender. Alternatively, if you’re short on time, you can cook on high for 2-3 hours.
Add Spinach: About 20-30 minutes before serving, add the fresh spinach to the crockpot. Stir to combine and allow the spinach to wilt in the residual heat.
Serve: Once done, serve the Tuscan Chicken with your choice of pasta, rice, or bread. Garnish with additional Parmesan cheese or fresh basil if desired.

Extra Tips:

For an even richer sauce, you can substitute half of the chicken broth with white wine. If you prefer a thicker sauce, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce during the last hour of cooking.

Feel free to customize the recipe by adding mushrooms or artichoke hearts for extra flavor and texture. Adjust the level of red pepper flakes based on your spice preference.

Moroccan Chicken Tagine

Moroccan Chicken Tagine is a fragrant and flavorful dish that’s perfect for a cozy dinner. Traditionally cooked in a clay pot, this version utilizes the convenience of a crockpot to achieve the same tender and aromatic results. The dish is characterized by a rich blend of spices, sweet and savory elements, and succulent chicken, making it a delightful and easy-to-prepare meal for the whole family.

The slow cooking process allows the chicken to soak up all the spices and juices, resulting in a dish that’s bursting with Moroccan flavors. Perfect for serving 4-6 people, this recipe is great for a family dinner or entertaining guests. Pair it with couscous or warm bread to complete the experience.

Ingredients for 4-6 servings:

2 lbs chicken thighs or drumsticks, skin removed
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 can (14 oz) diced tomatoes
1 cup chicken broth
1/2 cup dried apricots, chopped
1/2 cup green olives, pitted and halved
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
Juice of 1 lemon
1 cinnamon stick
1/4 cup slivered almonds, toasted (optional for garnish)

Cooking Instructions:

Prepare the Ingredients: Begin by preparing all your ingredients. Chop the onion and garlic, measure out the spices, and cut the dried apricots and olives.
Sauté the Aromatics: In a skillet over medium heat, add olive oil and sauté the chopped onion until it becomes translucent. Add the minced garlic and stir for another minute until fragrant.
Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the skillet. Cook until browned on both sides, about 4-5 minutes per side. This step is optional but helps deepen the flavor.
Assemble in Crockpot: Transfer the sautéed onion and garlic, browned chicken, and all the spices (cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, salt, and black pepper) into the crockpot.
Add the Liquids and Extras: Pour in the diced tomatoes and chicken broth. Stir in the chopped apricots, olives, lemon juice, and add the cinnamon stick.
Cook the Tagine: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Finish and Garnish: Once cooked, add the chopped cilantro and parsley. Stir to combine and let it sit for a few minutes to allow the flavors to meld. Remove the cinnamon stick before serving.
Serve: Garnish with toasted slivered almonds if using, and serve hot with couscous or bread.

Extra Tips:

For the best results, use bone-in chicken as it adds more flavor to the dish. If you prefer a thicker sauce, remove the lid during the last hour of cooking to allow some of the liquid to evaporate.

The spiciness can be adjusted by adding or omitting the cayenne pepper. Feel free to experiment with additional vegetables like carrots or sweet potatoes for more variety. Enjoy your Moroccan Chicken Tagine with a side of couscous for an authentic taste experience.

Chicken and Wild Rice

Chicken and wild rice is a comforting and satisfying dish perfect for a cozy family meal. The slow cooking process in a crockpot allows the flavors to meld beautifully, resulting in tender chicken and perfectly cooked rice, infused with aromatic herbs and spices. This dish isn’t only delicious but also nutritious, combining lean protein from the chicken with the fiber-rich goodness of wild rice.

Whether you’re serving this dish on a chilly evening or as a hearty lunch, it promises to be a crowd-pleaser. The crockpot method requires minimal effort, making it an ideal choice for busy days. Simply prep your ingredients, set your crockpot, and let it do the work while you go about your day. By the time you’re ready to eat, you’ll have a flavorful and wholesome meal ready to enjoy.

Ingredients for 4-6 servings:

1 1/2 pounds boneless, skinless chicken breasts
1 cup wild rice, rinsed
2 cups chicken broth
1 cup water
1 cup sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream or half-and-half (optional)
2 tablespoons chopped fresh parsley for garnish

Cooking Instructions:

Prepare the Crockpot: Start by lightly greasing the crockpot with a non-stick spray or a small amount of oil. This will prevent the ingredients from sticking to the sides and make cleaning easier.
Layer Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the rinsed wild rice, followed by the sliced mushrooms, chopped onion, minced garlic, diced carrots, and diced celery.
Add Liquids and Spices: Pour the chicken broth and water over the top of the ingredients in the crockpot. Sprinkle the dried thyme, rosemary, salt, and black pepper evenly over the mixture.
Cook the Dish: Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and the rice should be tender by the end of the cooking time.
Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the crockpot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the crockpot and stir to combine with the rice and vegetables.
Add Cream (Optional): If you prefer a creamier texture, stir in the heavy cream or half-and-half. Allow the dish to cook on low for an additional 15-20 minutes to heat through.
Serve and Garnish: Before serving, taste and adjust seasoning if necessary. Serve the chicken and wild rice hot, garnished with freshly chopped parsley for a pop of color and freshness.

Extra Tips:

For added flavor, consider searing the chicken breasts in a hot skillet before placing them in the crockpot. This step is optional but can enhance the overall taste of the dish.

If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with a little water and add it to the crockpot during the last 30 minutes of cooking.

Keep in mind that crockpot temperatures can vary, so check the rice and chicken for doneness and adjust cooking times as necessary. Enjoy experimenting with additional herbs and spices to make this dish your own!

Coconut Curry Chicken

Coconut Curry Chicken is a delightful and aromatic dish that perfectly combines the rich flavors of coconut milk with the warmth of curry spices. This recipe utilizes a crockpot to guarantee the chicken becomes tender, allowing the spices to infuse deeply into the meat, creating a satisfying and flavorful meal. Ideal for those who enjoy a bit of exotic flair in their meals, this dish isn’t only easy to prepare but also a hit for family dinners or small gatherings, serving 4 to 6 people comfortably.

The slow cooking process in a crockpot helps to enhance the flavors, making it an excellent choice for busy individuals who want to enjoy a delicious home-cooked meal without spending too much time in the kitchen. With just a bit of preparation, you can set your ingredients to cook in the morning and return at the end of the day to a meal that’s ready to be served. This Coconut Curry Chicken is perfect with a side of rice or naan to soak up the creamy curry sauce.

Ingredients:

2 lbs chicken thighs, boneless and skinless
1 can (14 oz) coconut milk
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 red bell pepper, sliced
1 cup chicken broth
1 tablespoon lime juice
2 tablespoons vegetable oil
Fresh cilantro, chopped (for garnish)

Cooking Instructions:

Prepare the Ingredients: Begin by preparing all your ingredients. Chop the onion, mince the garlic, grate the ginger, and slice the red bell pepper. This will guarantee you have everything ready to add to the crockpot.
Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear them for about 2-3 minutes on each side until they’re golden brown. This step helps to lock in the juices and flavor of the chicken.
Assemble in the Crockpot: Place the seared chicken thighs at the bottom of the crockpot. Add the chopped onion, minced garlic, grated ginger, and sliced red bell pepper on top of the chicken.
Mix the Sauce: In a mixing bowl, combine the coconut milk, chicken broth, curry powder, turmeric, cumin, salt, and black pepper. Stir well to guarantee the spices are evenly distributed.
Cook in the Crockpot: Pour the coconut curry mixture over the chicken and vegetables in the crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Finish with Lime and Cilantro: Once the chicken is cooked, stir in the lime juice. Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Extra Tips: For an added depth of flavor, you can marinate the chicken thighs in some of the curry powder and lime juice for about an hour before cooking. If you prefer a thicker sauce, remove the lid of the crockpot for the last 30 minutes of cooking to allow some of the liquid to evaporate.

Additionally, you can substitute chicken breasts for thighs if you prefer, but keep in mind that thighs tend to remain juicier after slow cooking. Serve the Coconut Curry Chicken over jasmine rice or with warm naan for a complete, satisfying meal.

Tiffany Christensen

Hi there! I'm Tiffany Christensen, and I have a passion for all the stories and lessons the Bible has to offer. Ever since I was little, I've been drawn to the way these ancient texts still resonate today. I've devoted my studies to Christian theology and enjoy translating that into everyday language that’s easy to connect with. My goal is to bring the pages of the Bible to life in a way that's both informative and engaging. I'm thrilled to share this journey with you through my writing on Biblical Pathway.

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