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Chicken Crockpot Recipe

Chicken Crockpot Recipe

This Chicken Crockpot Recipe is a set-and-forget, healthy, slow cooker chicken meal that turns dinner into pure comfort with hardly any fuss.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings 6 servings

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 large yellow onion, thinly sliced
  • 3 medium carrots, cut into 1-inch pieces
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes, undrained (low-sodium)
  • 4 cups low-sodium chicken broth (homemade or Swanson)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary (crush between fingers)
  • 1/2 teaspoon smoked paprika (adds depth)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 cups baby spinach or kale, roughly chopped
  • Optional garnish: chopped parsley or cilantro

Instructions
 

  • Trim excess fat, pat chicken dry, and season with salt, pepper, and smoked paprika. Slice onions, carrots, and celery so they cook evenly.
  • Place onions and celery at the base (they act like a rack), then nestle chicken pieces on top. Scatter carrots and garlic around.
  • Pour the diced tomatoes (with juice) over the chicken, then pour in the broth until it just covers the meat. If you like a soupier finish, add an extra cup of broth or water.
  • Sprinkle thyme, rosemary, and a pinch more salt. Gently stir to distribute garlic and herbs—don’t overmix or chicken will break apart.
  • Cover and set your slow cooker to Low for 6–7 hours or High for 3–4 hours. You’re aiming for meat that pulls apart with minimal effort.
  • Around hour 5 on Low (or hour 2 on High), peek at one thigh—juices should run clear, and it should flake easily. If not, cook another 30 minutes.
  • About 15 minutes before serving, stir in spinach (or kale) and lemon juice. Cover again until greens wilt and flavors meld.
  • Ladle into bowls, sprinkle with parsley or cilantro, and offer crusty bread on the side. Tip—a swirl of extra Greek yogurt makes it feel luxe.

Notes

I learned one key point after countless tests: don’t skip the lemon juice—it brightens every spoonful. If you prefer chunkier veggies, add the carrots and celery two hours before the end rather than at the start. And honestly, shredded chicken gives you more bites coated in broth, but whole thighs feel more elegant for guests. Use a ladle to skim any excess fat from the surface before adding greens. For an added boost, stir in a teaspoon of turmeric powder—anti-inflammatory perks and golden color included.
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