Crock Pot Chicken Recipe
Nothing beats the cozy comfort of a Crock Pot Chicken Recipe that practically cooks itself on a busy weeknight. Healthy, flavorful, and perfect for any day of the week.
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)
Instructions
- Layer diced onion, carrots, celery, and garlic in a 6-quart Crock Pot. Season chicken with paprika, thyme, salt, and pepper, then place it over the veggies.
- Pour chicken broth over everything, cover, and cook on Low for 6-7 hours or on High for 3-4 hours.
- Remove chicken, shred it with forks. Mix cornstarch slurry into the sauce, let it thicken for a few minutes.
- Stir shredded chicken back into the sauce, add cream or Greek yogurt if desired. Adjust seasoning and garnish with parsley before serving.
Notes
Pick veggies of similar size for even cooking. Feel free to adjust garlic for more flavor. For a personal touch, sear chicken before placing it in the Crock Pot.
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