BBQ Chicken Wings

No time to fire up the grill or mess with your broiler? Make barbecue chicken wings in the crockpot instead.

Ingredients

Servings: 12 - 14

• 5 pounds of chicken wings, tips removed
• 1 bottle of chili sauce
• 2 tablespoons of molasses
• 2 teaspoon of salt
• 1 tablespoon of Worcestershire Sauce
• 1/4 teaspoon of hot pepper sauce
• 1 teaspoon of garlic salt
• 1/3 cup of lemon juice
• 2 teaspoons chili powder

Preparation

Total prep time: 5 minutes

1. Place wings in crockpot.
2. Combine all remaining ingredients and pour over chicken, making sure chicken is coated well.
3. Cook on low 6 to 8 hours or on high for 2 to 4 hours.

Paleo Curry Chicken

This is one of the best curry chicken recipes we’ve ever tried, and we love that it’s paleo and gluten free.

Ingredients

Servings: 10 - 12

• 2 lbs skinless chicken breast
• 2 tbsp tomato paste
• 1 tbsp coconut oil
• 1 cup full-fat coconut milk
• 3/4 cup chicken broth
• 1 wedge fresh ginger, minced
• 6 garlic cloves, minced
• 1 medium fresh green chilli, minced
• 1 onion, finely chopped
• 2 medium red bell peppers, diced
• 4 tbsp Garam Masala
• 1 tsp cumin seeds
• Salt
• Pepper

Preparation

Total prep time: 20 minutes

1. Place ingredients in crockpot and cook on high for 2 to 4 hours or low for 6 to 8 hours.

Shredded Chicken Tacos

We make this recipe for shredded chicken tacos all the time because it only requires 4 ingredients.

Ingredients

Servings: 3 - 4

• 1.5 pounds of boneless, skinless chicken thighs or breasts
• 2 tablespoons of taco seasoning
• 1 16 oz. jar of salsa, any variety
• Corn tortillas

Preparation

Total prep time: 15 minutes

1. Place chicken in crockpot and sprinkle with seasoning. Coat with salsa.
2. Cook on low for 5 to 6 hours or high for 2 to 3 hours.
3. Shred chicken with a fork before spreading on corn tortillas.
4. Top with sour cream and avocado, if you want.

Chicken Marsala

Chicken marsala is a perfect date-night dish that requires minimal prep time if you make it in the slow cooker rather than a skillet or oven.

Ingredients

Servings: 4

• 4 boneless skinless chicken breasts
• salt and pepper, to taste
• 2 teaspoons minced garlic
• 1 cup sliced mushrooms
• 1 cup sweet marsala cooking wine
• ½ cup water
• ¼ cup cornstarch
• fresh parsley, chopped

Preparation

Total prep time: 20 minutes

1. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
2. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch until dissolved, then pour into slow cooker and stir.
3. Add chicken back to the slow cooker, switch heat to high, and cook for approximately 20 minutes, until sauce is thickened. Serve with a sprinkle of parsley.

Lemon Herb Chicken

Something about warm weather makes us want to swap our heavy, cream-based recipes for light and lemony dishes like this slow cooker lemon herb chicken.

Ingredients

Servings: 4

• 4 boneless skinless chicken breasts
• 2 tablespoons butter
• salt and pepper to taste
• 3 teaspoons Italian seasoning
• 1 cup uncooked rice
• 2¼ cups chicken broth
• juice of 1 lemon

Preparation

Total prep time: 10 minutes

1. Add rice to crockpot and season with 1 teaspoon of Italian seasoning. Cover with chicken broth and butter.
2. Top with chicken breasts. Squeeze lemon juice over chicken breasts, then top with remaining ingredients.
3. Cook on high for 2 to 4 hours or low 6 to 8 hours.

Chicken Pot Pie

Chicken pot pie is the ultimate comfort food, especially when you top it with flaky buttermilk biscuits.

Ingredients

Servings: 6 - 8

• 1 pound of boneless, skinless chicken thighs
• Salt and pepper, to taste
• 1 pound red potatoes, diced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 bay leaves
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup frozen peas
• 1 tube of buttermilk biscuits
• 2 tablespoons chopped fresh parsley leaves

For the Sauce

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Pinch of paprika
• Salt and pepper, to taste

Preparation

Total prep time: 35 minutes

1. To make the sauce, melt butter in a large saucepan and saute garlic for about 1 minute. Whisk in flour until lightly browned, about 1 to 2 minutes.
2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes.
3. When chicken is no longer pink, shred it with a fork and continue cooking it in the crockpot.
4. Add all ingredients to the slow cooker except corn and peas. Add those during the last 30 minutes. Add biscuits during the last 15 minutes of cook time.
5. Cook on high for 2 to 4 hours or low for 6 to 8 hours.

Chicken Fajita Soup

We’re big fans of chicken tortilla soup, but we didn’t realize chicken fajita soup was a thing until we tried this delicious Tex Mex soup.

Ingredients

Servings: 8 - 10

• 1 pound of boneless, skinless chicken breasts
• 2 cans of condensed cream of chicken soup
• 1 cup of salsa
• 2 cups of frozen corn
• 1 can black beans, drained
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese

Preparation

Total prep time: 10 minutes

1. Combine all ingredients in the crockpot and cook on low for 4 to 6 hours.
2. Shred chicken with a fork after a few hours, then place it back in the slow cooker with the rest of the soup.
3. Serve with sour cream and green onions.

Chicken and Veggies

There are thousands of different ways to approach this recipe for crockpot chicken and veggies. We like to use chicken thighs, red potatoes, green beans, and carrots. Lightly drizzle all ingredients with olive oil, and sprinkle with salt and pepper. We also like to use garlic powder. Heat on high for 5 or 6 hours or low for 3 to 4 hours.

Whole Chicken

Roast an entire chicken in your crockpot for Sunday dinner or an easy weeknight meal.

Ingredients

Servings: 4 - 6

• 1 chicken, giblets removed
• 1 tablespoon salt
• ½ teaspoon paprika
• Black pepper
• Vegetables, such as green beans, carrots, and potatoes

Preparation

Total prep time: 10 minutes

1. Place vegetables on the bottom of the slow cooker, then place chicken on top. Season everything with paprika, black pepper, and salt.
2. Cook on high for 4 to 5 hours or low for 6 to 8 hours.

Crockpot Chicken Thighs

Rich, juicy chicken thighs taste amazing smothered with artichokes and sun-dried tomatoes.

Ingredients

Servings: 4

• 4 boneless chicken thighs
• Salt and pepper, to taste
• ½ tablespoon dried oregano
• 1 jar artichoke hearts, drained
• 1 jar sun-dried tomatoes
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh parsley

Preparation

Total prep time: 5 minutes

1. Combine all ingredients except parsley in slow cooker.
2. Cook on low for 5 to 6 hours or high for 3 to 4 hours.
3. Garnish with chopped parsley.