20 Delicious Chicken Crockpot Recipes for Busy Weeknights

When life gets hectic, your slow cooker becomes your best friend. These 20 mouthwatering chicken crockpot recipes are perfect for busy weeknights—minimal prep, maximum flavor, and effortless cleanup. From creamy comfort food to zesty global flavors, there’s something for every craving.

Start with Creamy Garlic Parmesan Chicken for rich indulgence or try Honey Garlic Crockpot Chicken for a sweet-savory twist. Need a crowd-pleaser? Spicy Buffalo Chicken Dip is game-day gold. Healthier options like Lemon Herb Chicken with Vegetables or Pesto Chicken and Quinoa keep things light without sacrificing taste.

Whether you’re craving BBQ Pulled Chicken Sandwiches or exotic Thai Peanut Chicken, these set-it-and-forget-it recipes ensure dinner is ready when you are—no stress required!

Creamy Garlic Parmesan Chicken

This rich and comforting dish comes together in one skillet, delivering tender chicken smothered in a velvety garlic-Parmesan sauce that’s downright addictive.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Season chicken breasts evenly with 1/2 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, scraping up any browned bits. Stir in 1/2 cup Parmesan, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes (if using). Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Garnish with 2 tbsp fresh parsley.

The magic here? The sauce clings perfectly to the chicken, creating a glossy, restaurant-worthy finish without fussy techniques.

Tip: For extra flavor, sear the chicken in butter instead of olive oil—just watch closely to prevent burning.

Honey Garlic Crockpot Chicken

This sticky-sweet, garlicky chicken practically cooks itself—just set it and forget it for a fuss-free dinner that tastes like takeout.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup honey
• 1/4 cup soy sauce (low-sodium works too)
• 2 tbsp ketchup
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch + 2 tbsp water (for slurry)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Add chicken thighs to the crockpot. In a bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp ketchup, 1 tbsp olive oil, minced garlic, and 1/2 tsp red pepper flakes. Pour over chicken.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily with a fork.
3. Remove chicken and shred. Whisk 1 tbsp cornstarch with 2 tbsp water, then stir into the crockpot juices. Return chicken to pot and toss to coat. Cook uncovered on HIGH for 15 minutes until sauce thickens.
4. Garnish with sesame seeds and green onions before serving.

The magic here? The sauce reduces into a glossy glaze that clings to every tender bite—no bland crockpot chicken here!

Tip: For extra caramelization, broil the shredded chicken on a sheet pan for 3–5 minutes after saucing.

Spicy Buffalo Chicken Dip

This creamy, tangy, and fiery Buffalo chicken dip is the ultimate crowd-pleaser—perfect for game day or any gathering where bold flavors rule.

Ingredients:

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot Buffalo Sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Tortilla chips or celery sticks, for serving

Instructions:

1. Preheat oven to 375°F. Lightly grease a small baking dish (about 1.5 qt).
2. In a large bowl, mix the shredded chicken, softened cream cheese, Frank’s RedHot Buffalo Sauce, ranch dressing, cheddar cheese, mozzarella cheese, garlic powder, and onion powder until fully combined.
3. Spread the mixture evenly into the prepared baking dish. Bake for 20–25 minutes until bubbly and lightly browned on top.
4. Let cool for 5 minutes, then serve warm with tortilla chips or celery sticks.

The magic here? The dip stays luxuriously creamy underneath its golden, cheesy crust—just like your favorite sports-bar appetizer, but better.

Tip: For extra heat, drizzle more Buffalo sauce on top before baking or sprinkle with crumbled blue cheese.

Lemon Herb Chicken with Vegetables

Bright, zesty, and packed with fresh flavors, this one-pan lemon herb chicken is a weeknight hero that’s as easy as it is delicious.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 3 garlic cloves, minced
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F. In a large bowl, toss baby potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a sheet pan and roast for 15 minutes.
2. Meanwhile, season chicken breasts with remaining ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 3 minutes per side until golden, then transfer to a plate.
3. In the same bowl, toss asparagus with remaining 1 tbsp olive oil, rosemary, thyme, garlic, lemon zest, and lemon juice. Add to the sheet pan with potatoes, stirring to combine.
4. Nestle chicken breasts into the veggies. Bake for 18–20 minutes, until chicken reaches 165°F and potatoes are tender.

The lemon-herb marinade doubles as a light sauce, soaking into the veggies and keeping the chicken juicy without any cream or butter. A little sunshine on a plate!

Tip: For extra caramelization, broil for the last 2 minutes—just watch closely to avoid burning.

BBQ Pulled Chicken Sandwiches

These tender, smoky pulled chicken sandwiches come together with minimal effort but deliver maximum flavor—perfect for weeknight dinners or game-day gatherings.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 brioche buns, toasted
• 1/2 cup coleslaw (optional)

Instructions:

1. In a slow cooker, combine chicken thighs, 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir to coat.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Remove chicken and shred with two forks. Return to the slow cooker and stir to soak up the sauce.
4. Pile the pulled chicken onto toasted brioche buns, top with extra BBQ sauce and coleslaw (if using).

The tangy-sweet sauce clings to every strand of chicken, while the coleslaw adds a refreshing crunch—no dry sandwiches here!

Tip: For a charred flavor, broil the sauced chicken for 2–3 minutes before serving.

Teriyaki Chicken with Pineapple

Sweet, tangy, and packed with tropical vibes, this teriyaki chicken with pineapple is a weeknight winner that feels like a mini vacation.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup fresh pineapple chunks (about 1-inch pieces)
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger. Set aside 1/4 cup of the sauce in a small bowl for later.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned but not fully cooked through.
3. Pour the remaining teriyaki sauce over the chicken and stir to coat. Reduce heat to medium and simmer for 3 minutes.
4. Add the pineapple chunks and cook for another 3–4 minutes, stirring occasionally, until the pineapple is slightly softened and the chicken is cooked through.
5. In the small bowl with the reserved sauce, whisk in the cornstarch and water until smooth. Pour into the skillet and stir constantly for 1–2 minutes until the sauce thickens and glazes the chicken.
6. Garnish with sesame seeds and green onions before serving.

The caramelized pineapple adds a juicy brightness that balances the rich teriyaki glaze perfectly—no boring chicken dinners here!

Tip: For extra char, grill the pineapple chunks for 2 minutes per side before adding them to the skillet.

Chicken Tortilla Soup

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 cup crushed tortilla chips
• 1 avocado, diced (for serving)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tbsp cumin, 1 tsp chili powder, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
2. Pour in the diced tomatoes and 4 cups chicken broth, then add the chicken breasts. Bring to a simmer, cover, and cook for 15 minutes until the chicken is tender.
3. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the black beans, corn, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes.
4. Turn off the heat and stir in the lime juice and cilantro. Ladle into bowls and top with crushed tortilla chips and diced avocado.

The smoky spices and lime brighten up this soup, while the crispy tortillas add a fun, restaurant-worthy finish. Tip: For extra depth, char the tortilla chips lightly in a dry skillet before crushing.

Crockpot Chicken Alfredo

This creamy, dreamy Crockpot Chicken Alfredo is the ultimate hands-off dinner—just toss everything in and let the slow cooker work its magic!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce (or 2 cups homemade)
• 3 cups low-sodium chicken broth
• 12 oz fettuccine noodles, uncooked
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Add chicken, Alfredo sauce, chicken broth, garlic, Italian seasoning (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) to the crockpot. Stir to combine.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred it, and return to the pot. Stir in fettuccine noodles, heavy cream (1 cup), and Parmesan cheese (1/2 cup).
4. Cover and cook on HIGH for 30–40 minutes, stirring once halfway, until pasta is al dente.
5. Garnish with fresh parsley (2 tbsp) before serving.

The slow cooker melds the garlic and Parmesan into a luxuriously silky sauce—no roux required! The noodles soak up all that flavor while staying perfectly tender.

Tip: For extra richness, stir in 1/4 cup cream cheese with the heavy cream.

Italian Chicken and Potatoes

This one-pan Italian Chicken and Potatoes is a weeknight hero—juicy chicken thighs, crispy potatoes, and garlicky herbs all roasted to perfection with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• ½ lemon, juiced

Instructions

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Meanwhile, rub chicken with remaining 1 tbsp olive oil, Italian seasoning, garlic powder, remaining ½ tsp salt, and ¼ tsp black pepper.
3. Push potatoes to one side of the pan. Add chicken skin-side up. Scatter minced garlic and rosemary over everything. Roast 25–30 minutes until chicken reaches 165°F and potatoes are golden.
4. Drizzle lemon juice over the dish before serving.

The magic here? The chicken drippings flavor the potatoes as they roast together—no extra prep, just cozy, garlicky goodness.

Tip: For extra crispiness, broil the chicken and potatoes for 2–3 minutes at the end (watch closely!).

Cilantro Lime Chicken Tacos

These zesty cilantro lime chicken tacos are a weeknight hero—bright, fresh, and packed with flavor in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 3 tbsp fresh lime juice (about 2 limes)
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice, 1/4 cup cilantro, 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Add chicken thighs and toss to coat. Let marinate for 15 minutes (or up to 1 hour).
2. Heat a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Warm tortillas in a dry skillet for 30 seconds per side. Fill with chicken, red onion, and avocado slices. Serve with lime wedges.

The smoky cumin and bright lime in the marinade make these tacos irresistible—plus, the juicy chicken thighs stay tender even if you overcook them slightly.

Tip: For extra flavor, char the tortillas directly over a gas burner for 10 seconds per side (use tongs!).

Chicken and Dumplings

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt (plus extra for seasoning)
• 1/2 tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1/2 cup heavy cream
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup whole milk
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until softened. Stir in the garlic, thyme, 1 tsp salt, and black pepper; cook for 1 minute.
2. Pour in the chicken broth and add the chicken thighs. Bring to a simmer, cover, and cook for 20 minutes until the chicken is tender. Remove the chicken, shred it, and return it to the pot. Stir in the heavy cream.
3. For the dumplings: In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Stir in the milk until just combined (don’t overmix). Drop tablespoon-sized scoops of dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid—the dumplings will puff up and cook through.
4. Garnish with fresh parsley before serving.

The magic here? Those dumplings steam right in the broth, absorbing all the rich flavor while staying impossibly light and fluffy.

Tip: For extra depth, swap half the broth for homemade stock or add a splash of white wine with the veggies.

Thai Peanut Chicken

This creamy, slightly spicy peanut chicken is a weeknight hero—ready in 30 minutes and packed with bold Thai flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/3 cup creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (or to taste)
• 1/2 cup coconut milk
• 2 tbsp chopped cilantro (for garnish)
• 1/4 cup chopped roasted peanuts (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Add 3 cloves garlic and 1 red bell pepper; sauté for 2 minutes until fragrant.
3. Whisk together 1/3 cup peanut butter, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp sriracha, and 1/2 cup coconut milk in a bowl until smooth. Pour into the skillet, stirring to coat the chicken.
4. Simmer for 5–7 minutes until the sauce thickens slightly and the chicken is cooked through.
5. Garnish with 2 tbsp cilantro and 1/4 cup peanuts before serving.

The magic here? The sauce doubles as a marinade—just reserve half before cooking for an extra flavor boost.

Tip: For a thicker sauce, let it bubble uncovered for an extra 2–3 minutes.

Mexican Shredded Chicken

This flavorful shredded chicken is a weeknight hero—tender, juicy, and packed with smoky-sweet spices that melt into every bite.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear for 2 minutes per side until lightly browned.
2. Pour in 1 cup chicken broth and 1 tbsp lime juice, then sprinkle evenly with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Cover, reduce heat to low, and simmer for 15–18 minutes until chicken reaches 165°F internally. Remove lid and shred chicken directly in the skillet using two forks, soaking up all the spiced juices.

The magic here? Simmering the chicken right in the spices creates an ultra-tender texture and deep flavor—no bland bites! Perfect for stuffing into tacos or piling onto nachos.

Tip: For extra richness, stir in a splash of broth after shredding if the mixture seems dry.

Chicken and Wild Rice Casserole

This cozy casserole combines tender chicken, nutty wild rice, and a creamy sauce for a comforting one-dish meal that’s perfect for weeknights or potlucks.

Ingredients:

• 1 cup uncooked wild rice blend
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups shredded cooked chicken
• 1 cup frozen peas
• ½ cup sliced almonds

Instructions:

1. Preheat oven to 375°F. In a saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and sauté for 5 minutes until translucent. Stir in garlic, dried thyme, kosher salt, and black pepper; cook for 1 minute until fragrant.
3. In a large bowl, mix cooked rice, onion mixture, heavy cream, Parmesan cheese, chicken, and frozen peas. Transfer to a greased 9×13-inch baking dish and sprinkle with sliced almonds.
4. Bake uncovered for 25 minutes until bubbly and almonds are lightly toasted. Let stand 5 minutes before serving.

The toasted almonds add a satisfying crunch to every bite, while the wild rice gives this casserole a hearty, rustic texture.

Tip: For extra flavor, swap half the heavy cream with cream of mushroom soup.

Chicken Curry with Coconut Milk

This cozy, aromatic curry comes together in one pot with tender chicken and a silky coconut milk sauce—perfect for weeknights when you crave big flavor without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium-high. Add chicken and cook for 5 minutes until lightly browned (it’ll finish cooking later). Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 2 tbsp curry powder, and 1 tsp turmeric; stir for 30 seconds until fragrant.
3. Pour in coconut milk and chicken broth, scraping up any browned bits. Stir in 1 tbsp brown sugar, 1 tbsp fish sauce, and 1/2 tsp salt. Bring to a simmer.
4. Return chicken to the skillet. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
5. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The magic here? Fish sauce and lime add a subtle tang that balances the richness of coconut milk—no one will guess it’s a 30-minute meal!

Tip: For extra depth, toast the curry powder in a dry pan for 1 minute before using.

Honey Mustard Chicken Thighs

Sweet, tangy, and perfectly caramelized—these honey mustard chicken thighs are a weeknight hero that’ll have everyone licking their plates.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat chicken thighs dry, then coat evenly with the honey mustard mixture, including under the skin.
3. Arrange thighs skin-side up on a parchment-lined baking sheet. Bake for 30–35 minutes until the skin is crispy and a thermometer reads 165°F.
4. Garnish with 1 tbsp chopped fresh parsley before serving.

The magic here? The mustard’s sharpness balances the honey’s sweetness, while the skin crisps up like candy. Serve over rice to soak up every drop of that glossy sauce.

Tip: For extra caramelization, broil for 1–2 minutes at the end—just keep an eye on it!

Chicken and Broccoli Pasta

This creamy Chicken and Broccoli Pasta is a weeknight lifesaver—packed with flavor, ready in 30 minutes, and loved by the whole family.

• 8 oz penne pasta (or your favorite short pasta)
• 2 cups broccoli florets (about 1 small head)
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Cook pasta according to package directions. In the last 2 minutes, add broccoli to the boiling water. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp olive oil and garlic. Sauté for 30 seconds until fragrant.
4. Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer for 3 minutes, stirring, until slightly thickened.
5. Return chicken, pasta, and broccoli to the skillet. Toss to coat and heat through for 1–2 minutes.

The silky cream sauce clings perfectly to every bite, while the tender broccoli adds a fresh crunch. It’s comfort food that still feels light!

Tip: For extra richness, stir in a pat of butter at the end.

Crockpot Chicken Chili

This Crockpot Chicken Chili is the ultimate hands-off dinner—tender chicken, smoky spices, and just the right kick of heat simmer together while you go about your day.

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with green chiles
• 1 cup frozen corn
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, avocado, cilantro

1. Add chicken, black beans, kidney beans, diced tomatoes, corn, onion, and garlic to a 6-quart slow cooker.
2. In a small bowl, whisk together chicken broth, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Pour over ingredients in the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, and stir back into the chili.
5. Serve warm with desired toppings.

The smoky paprika and tender shredded chicken make this chili feel extra cozy, while the beans and corn add just the right texture. It’s a crowd-pleaser without the fuss!

Tip: For deeper flavor, brown the onion and garlic in a skillet before adding to the slow cooker.

Pesto Chicken and Quinoa

This vibrant one-pan dish packs a punch of herby pesto flavor while keeping things wholesome with protein-rich quinoa and juicy chicken.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1/3 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook 5–6 minutes until browned.
2. Stir in quinoa and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat. Stir in 1/3 cup pesto and cherry tomatoes. Top with 1/4 cup parmesan, cover, and let sit 2 minutes to melt cheese.

The pesto infuses every bite with freshness, while the quinoa soaks up all the savory juices for a satisfying texture. Tip: For extra crunch, sprinkle with toasted pine nuts before serving.

Chicken and Mushroom Stroganoff

This cozy twist on stroganoff swaps beef for tender chicken and earthy mushrooms, all smothered in a velvety sour cream sauce—perfect for spooning over buttery egg noodles.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1-inch strips
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 cup sour cream
• Salt and black pepper (1/2 tsp each)
• Chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, season with 1/2 tsp salt and 1/2 tsp black pepper, and cook for 5–6 minutes until browned. Transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add onion and cook for 3 minutes until soft. Stir in garlic and mushrooms, cooking 5 minutes until mushrooms release their juices.
3. Sprinkle 1 tbsp flour over the mixture, stirring for 1 minute. Slowly pour in 1 cup chicken broth, scraping up browned bits. Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp smoked paprika. Simmer for 3 minutes until slightly thickened.
4. Reduce heat to low. Stir in sour cream and return chicken to the skillet. Warm through (2–3 minutes). Garnish with parsley.

The magic here? A splash of Worcestershire and smoked paprika adds a subtle depth that makes this version sing. Serve over egg noodles to catch every drop of that silky sauce.

Tip: For extra richness, swap sour cream with crème fraîche—it won’t curdle as easily!

Conclusion

Discover 20 easy and flavorful chicken crockpot recipes perfect for busy weeknights. From creamy Creamy Garlic Parmesan Chicken to tangy Honey Garlic Crockpot Chicken, these meals require minimal effort but deliver maximum taste. Enjoy comforting classics like Chicken and Dumplings or global flavors like Thai Peanut Chicken and Chicken Curry with Coconut Milk. Whether you crave soups, tacos, or casseroles, these slow-cooked dishes ensure a delicious dinner with little prep. Ideal for meal prepping or family dinners, these recipes make weeknight cooking effortless and delicious.