easy crockpot chicken

Healthy Slow Cooker Honey Garlic Chicken. Easy recipe with 8 simple ingredients! Juicy chicken thighs or breasts in a sticky honey garlic sauce.

Slow Cooker Honey Garlic Chicken

chicken thighs (or chicken breasts)

soy sauce

honey

tomato paste

chili paste (sambal oelek, sriracha,

garlic (minced)

rice vinegar

cornstarch

brown rice, quinoa, or cauliflower rice

sesame seeds

green onion

Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

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This Crockpot Sweet and Sour Chicken is made with simple, healthy ingredients like juicy chicken, bell peppers, and pineapple. Quick, easy and so delicious!

Crockpot Sweet and Sour Chicken

(skinless chicken thighs or chicken breasts)

carrots

red bell peppers

yellow bell pepper

onion

Worcestershire sauce

white vinegar

garlic (about 3 cloves)

ginger

sambal oelek ground fresh chili paste (plus additional to taste)

pineapple

green onion (for serving)

sesame seeds (for serving)

To a 6-quart or larger slow cooker, add the chicken, carrots, red bell pepper, yellow bell pepper, onions, and carrots. To a medium bowl, add the soy sauce, honey, Worcestershire, white vinegar, tomato paste, garlic, ginger, and sambal oelek. Whisk to combine. Pour over the chicken.

Cover the slow cooker and cook on LOW 3 1/2 to 4 1/2 hours or HIGH for 1 1/2 to 2 1/2 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer.  The timing will vary based on your particular slow cooker model, so check early to make sure the chicken doesn’t overcook, especially if you are using chicken breasts. Remove the chicken to a cutting board. When cool enough to handle, shred or cut into bite-sized pieces. Cover and set aside.

Drain the pineapple juice from the can into a measuring cup, stopping as soon as you have ¼ cup. Whisk in the cornstarch, then pour into the slow cooker. Reserve the pineapple chunks in the refrigerator.

Cover the slow cooker and cook on HIGH for 30 additional minutes, until the sauce is thickened. Stir the chicken and reserved pineapple back into the crock pot to coat. Serve over rice, sprinkled with sesame seeds and green onion.

Healthy Crockpot Chicken and Broccoli features juicy chicken and broccoli cooked in a flavorful Asian ginger sauce. Serve with rice for easy, yummy dinners!

Crockpot Chicken and Broccoli

water

soy sauce (plus additional to taste)

garlic (minced (about 1 tablespoon))

red pepper flakes (plus additional to taste)

sesame oil

½ pounds boneless skinless chicken breasts

broccoli

green onions

For serving: cooked brown rice (quinoa, or cauliflower rice; toasted sesame seeds.)

In a small bowl or large liquid measuring cup, stir together the sauce ingredients: water, soy sauce, honey, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes. Pour a thin layer into the bottom of a 6-quart or larger slow cooker (about one-third of the sauce). Arrange the chicken breasts on top. Pour on the remaining sauce.

Cover the slow cooker and cook on LOW for 2 hours.

In a small bowl, stir together the 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, then add to the slow cooker, pouring into the liquid around the chicken. Add the broccoli florets on top. Cover and cook on HIGH, until the broccoli is tender and the chicken is fully cooked through and registers 165 degrees F on an instant read thermometer, about 45 minutes to 1 hour more. Remove the chicken to a plate. Let cool, then cut into bite-sized pieces.

Stir the broccoli around in the sauce to smooth the sauce out a bit. Return the chicken to the slow cooker and add the sesame oil and green onion. Stir to combine. Taste and adjust seasonings as desired. Serve hot over rice with a sprinkle of sesame seeds.

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An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Crockpot Mexican Chicken

chicken breasts (about 4 small/medium or 3 medium/large)

salt

black pepper

olive oil

chili powder

garlic powder

onion powder

oregano

fire-roasted diced tomatoes

chipotle peppers

Canned reduced-sodium black beans

Canned Mexican corn (drained)

brown rice or quinoa

Your favorite Mexican toppings: fresh cilantro

Season

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.

Heat

Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.

Sprinkle

Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.

Cook

Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.

Serve

Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Crockpot chicken and potatoes is an easy, healthy family dinner. Quick to prep and the garlic lemon butter herb sauce is to die for!

Crockpot Chicken and Potatoes

baby Yukon gold potatoes (or baby red potatoes)

baby carrots

chicken breasts* (or boneless skinless thighs)

unsalted butter

garlic (minced (about 5 teaspoons))

Italian seasoning (or herbs de Provence

cayenne pepper or red pepper flakes

kosher salt (plus additional as needed)

black pepper (plus additional as needed)

lemons (juice of both, zest of 1 lemon)

honey**

Parmesan cheese (or feta, grana Pardana)

parsley (optional for serving)

Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a roughly 1-inch dice. Lay them in a 6-quart or larger slow cooker.

Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center on top of the vegetables.

Melt

In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice, and zest, Italian seasoning, onion powder, cayenne/red pepper flakes, salt, and pepper. Pour half of the mixture over the chicken and vegetables. Reserve the rest in the saucepan.

Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based on your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does—check early to avoid drying out the meat). The chicken is done when it reaches 165°F in the center with an instant-read thermometer. When the chicken is done cooking, remove it to a plate, and cover with foil to keep warm.

Test

Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, re-cover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker.

Finish

Reheat the remaining butter over low heat. Add the honey and stir until dissolved. Pour the honey butter over the chicken and vegetables and stir. Season to taste with salt and pepper. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

My Slow Cooker Korean BBQ Chicken is the perfect dump-and-go weeknight meal. It&#x27;s incredibly versatile, great for meal prep, and totally delicious.

Slow Cooker Korean BBQ Chicken

chicken thighs (you can sub it with chicken breast)

brown sugar

mirin or rice vinegar

garlic cloves, finely chopped

ginger,

½ pear (preferably Asian), grated

scallions, sliced

Gochujang (optional for spicy version)

In a bowl, whisk together soy sauce, brown...

In a bowl, whisk together soy sauce, brown sugar, mirin, garlic, ginger, grated pear, scallions, sesame seeds, black pepper, and gochujang.

Place the chicken thighs in the slow cooker...

Place the chicken thighs in the slow cooker and pour the bulgogi sauce all over them. Stir to combine.

Cover and cook on LOW for 4 to...

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 3 to 4 hours, until the chicken is tender.

Shred the chicken directly in the slow cooker...

Shred the chicken directly in the slow cooker using two forks.

Whisk cornstarch and water in a small bowl,...

Whisk cornstarch and water in a small bowl, then stir it into the slow cooker.

Cover and cook for another 20 to 30...

Cover and cook for another 20 to 30 minutes, until the sauce thickens and turns glossy.

Serve over warm rice and garnish with green...

Serve over warm rice and garnish with green onions and sesame seeds.

Top 6 easy crockpot chicken recipes from across the web

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Top Tags

Slow Cooker Honey Garlic Chicken

Crockpot Sweet and Sour Chicken

Crockpot Chicken and Broccoli

Crockpot Mexican Chicken

Crockpot Chicken and Potatoes

Slow Cooker Korean BBQ Chicken

Top 6 easy crockpot chicken recipes from across the web

The most viewed easy crockpot chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Honey Garlic Chicken

Crockpot Sweet and Sour Chicken

Crockpot Chicken and Broccoli

Crockpot Mexican Chicken

Crockpot Chicken and Potatoes

Slow Cooker Korean BBQ Chicken

The most viewed easy crockpot chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine