Crock Pot Chicken Recipe

Name: Crock Pot Chicken Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 6 min
Ingredients: 2 lbs boneless skinless chicken breasts (or thighs); 1 cup low-sodium chicken broth (or water plus a bouillon cube); 1 medium onion, diced (yellow or white); 3 cloves garlic, minced; 2 carrots, sliced on the bias; 2 celery stalks, chopped; 1 tsp smoked paprika (or regular paprika); 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves); 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp cornstarch (mixed with 2 tbsp water to thicken); 1/4 cup heavy cream or whole-milk Greek yogurt (optional, for creaminess); Fresh parsley, chopped, for garnish (optional)

Nothing beats the cozy comfort of a Crock Pot Chicken Recipe that practically cooks itself on a busy weeknight.

Full Recipe Introduction

I first made this dish on a chilly November evening. My kitchen smelled of garlic and herbs, and the kids came running from the bus stop. What makes this recipe unique is its fuss-free prep: you toss in fresh vegetables, lean chicken, and a handful of pantry staples. Over hours, the Crock Pot locks in juices and flavors, turning simple ingredients into a family favorite. It’s healthy too—low in sodium, high in protein, and perfect for busy moms, working dads, or anyone who craves comfort without standing by the stove.

Something special happens when the aroma fills your home. That warm feeling reminds me of my mother’s kitchen, but with a modern twist—no slaving over hot pans. Serve this as is, or shred the chicken for tacos, salads, or wraps. Honestly, it’s one of those recipes I come back to again and again, especially during the holiday season when ovens are busy and I need a hands-off main dish.

Why You’ll Love This Recipe

– Hands-off cooking: simply layer ingredients and walk away.
– Tender, juicy results every time—no dry chicken.
– One-pot cleanup means less time at the sink.
– Versatile meal: use leftovers for sandwiches or pasta.
– Quick prep: under 20 minutes of hands-on work.
– Budget-friendly: feeds a crowd on a modest grocery bill.
– Healthy ingredients: lean protein, fresh veggies.
– Family-approved flavors: mild enough for kids, tasty for adults.

Ingredients

– 2 lbs boneless skinless chicken breasts (or thighs; thighs stay juicier)
– 1 cup low-sodium chicken broth (or water plus a bouillon cube)
– 1 medium onion, diced (yellow or white for a sweet touch)
– 3 cloves garlic, minced (fresh for best aroma)
– 2 carrots, sliced on the bias (adds sweetness and color)
– 2 celery stalks, chopped (for subtle crunch)
– 1 tsp smoked paprika (or regular paprika if you prefer mild)
– ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
– ½ tsp kosher salt (start light, you can adjust later)
– ¼ tsp black pepper (freshly ground if possible)
– 2 tbsp cornstarch (mixed with 2 tbsp water to thicken)
– ¼ cup heavy cream or whole-milk Greek yogurt (optional, for creaminess)
– Fresh parsley, chopped, for garnish (optional)

Tip: Pick veggies that are roughly the same size so they cook evenly. If you love garlic, feel free to bump it up—this recipe is forgiving.

Directions

1. Layer the diced onion and carrots in a 6-quart Crock Pot, then add the celery and garlic on top.
Tip: Using a nonstick liner makes cleanup a breeze.
2. Season chicken on both sides with salt, pepper, paprika, and thyme, then nestle it over the veggies.
You know what? I often sear the chicken in a hot skillet first—just 2 minutes per side for extra flavor.
3. Pour the chicken broth evenly over everything and give it a gentle stir.
4. Cover and cook on Low for 6–7 hours or on High for 3–4 hours—perfect while you’re out running errands.
5. When done, remove the chicken with tongs and let it rest 5 minutes, then shred with two forks.
6. Switch the Crock Pot to High and whisk in the cornstarch slurry; let it thicken for 5–10 minutes, uncovered.
7. Stir the shredded chicken back into the sauce; add cream or Greek yogurt now if you’re using it.
8. Taste and adjust seasoning—maybe a pinch more salt or pepper—and garnish with parsley.

Servings & Timing

Yield: 6 generous servings
Prep Time: 15 minutes
Cook Time: 6–7 hours on Low or 3–4 hours on High
Rest Time: 5 minutes
Total Time: 6 h 20 m to 7 h 25 m (Low) / 3 h 20 m to 4 h 25 m (High)

Variations

– Italian Style: add 1 cup sun-dried tomatoes and 2 tbsp chopped basil.
– Tex-Mex: stir in 1 tsp chili powder, ½ tsp cumin, and ½ cup diced green chiles.
– Asian Twist: swap broth for ½ cup soy sauce + ½ cup water and add 1 tbsp grated ginger.
– Mediterranean: toss in ½ cup pitted olives and 2 tbsp capers.
– Paleo-Friendly: skip cornstarch, thicken with arrowroot powder.
– Vegetarian Spin: replace chicken with 3 cups shredded jackfruit, cook on High for 2–3 hours.

Storage & Reheating

Refrigerate in an airtight container for up to 4 days; freeze in meal-size portions for up to 3 months.
To reheat, thaw overnight if frozen, then warm gently on the stovetop or in the microwave, stirring halfway through.
Make-ahead tip: Prep veggies and seasoning the night before—store them in the liner, then pop into the Crock Pot in the morning.

Notes

I’ve tried this with both breasts and thighs—dark meat brings extra richness, while breasts keep it lean. If the sauce seems thin, whisk in another tablespoon of cornstarch slurry. Adding the cream right at the end prevents curdling and keeps the texture silky. Fresh herbs truly elevate the flavor; if you grow your own, this is the perfect chance to use them.

Last fall, I swapped in diced butternut squash and loved how it added natural sweetness. Feel free to swap in whatever vegetables you have on hand—seasonal swaps keep this recipe feeling new.

For more slow-cooker inspiration, check out my Crock Pot Beef Stroganoff or Crock Pot Vegetarian Chili (links at the bottom).

FAQs

Q: Can I use frozen chicken?
A: Yes—just add an extra hour on Low or 30 minutes on High, and always confirm the internal temp reaches 165 °F.

Q: How do I make it dairy-free?
A: Replace cream or yogurt with full-fat coconut milk; it blends right in and adds a touch of sweetness.

Q: Will it work in an Instant Pot?
A: Pressure cook on High for 12 minutes with a 10-minute natural release, then follow steps 5 and 6.

Q: My sauce is too thick—any advice?
A: Stir in warm broth or water a tablespoon at a time until you hit your preferred consistency.

Q: Can I double the batch?
A: Absolutely—just keep the slow cooker no more than two-thirds full so it cooks evenly.

Q: Is it freezer-friendly?
A: Yes—portion into freezer bags, remove excess air, and freeze for up to 3 months.

Conclusion

This Crock Pot Chicken Recipe feels like a warm hug—easy, flexible, and wallet-friendly. Give it a try this week, then pop back by to share your tweaks or questions. If you’re ready for more, explore my Crock Pot Chicken Teriyaki or Slow-Cooker Pork Carnitas next!