18 Crockpot Chicken Recipes for Family Dinners

Drop the chopped meat pieces flat inside the pot.

Whisk the honey and soy sauce in a small bowl.

Stir the minced garlic and sesame oil into the bowl.

Pour the sticky wet mixture evenly over the raw meat.

Place the heavy glass lid tightly on the slow cooker.

Set the temperature dial to low and cook for five hours.

Toss the chunks with a wooden spoon to coat them.

Lay the thighs in a single flat layer inside the pot.

Pour the heavy whipping cream directly over the raw meat.

Sprinkle the grated Parmesan cheese over the heavy cream.

Scatter the minced garlic and Italian seasoning evenly across the top.

Cover the pot securely with the heavy glass lid.

Cook on the high heat setting for exactly four hours.

Toss with fresh black pepper right before you eat.

Place the poultry directly into the bottom of the pot.

Pour the sweet barbecue sauce completely over the meat.

Pour the apple cider vinegar around the edges of the pot.

Sprinkle the garlic powder and smoked paprika on top.

Cover with the lid securely and set the temperature to low.

Cook for six hours until the meat feels extremely tender.

Shred the meat using two metal forks right in the hot juices.

I have made this dozens of times and stirring a spoonful of brown sugar into the pot balances the sour vinegar perfectly.

Place the raw ground meat at the bottom of the slow cooker.

Pour the rinsed black beans and frozen corn over the meat.

Sprinkle the dry taco seasoning packet entirely into the pot.

Pour the chicken broth gently over the top of the dry spices.

Squeeze the fresh lime juice directly over the whole mixture.

Cover the pot and cook on the low heat setting for six hours.

Stir well with a heavy spoon to break up the cooked meat before eating.

Lay the thin lemon rounds evenly across the bottom of the pot.

Place the bone-in thighs directly on top of the lemon slices.

Drizzle the warm melted butter entirely over the poultry skin.

Sprinkle the lemon pepper seasoning and sea salt evenly.

Cover the pot securely with the heavy glass lid.

Cook on the high heat setting for exactly four hours.

Squeeze extra fresh lemon juice over the meat before placing it on plates.

Place the raw poultry directly into the ceramic pot.

Pour the heavy whipping cream entirely over the meat.

Sprinkle the chopped sun-dried tomatoes across the top.

Scatter the dried basil and oregano evenly over the wet cream.

Cover the pot and set the heat dial to low for five hours.

Remove the lid during the final ten minutes of the cooking cycle.

Stir the fresh spinach leaves directly into the hot liquid until they wilt.

Put the raw poultry directly into the bottom of the pot.

Pour the spicy buffalo hot sauce completely over the meat.

Drizzle the melted butter into the red spicy sauce.

Sprinkle the dry ranch dressing mix and garlic powder evenly.

Secure the glass lid tightly on top of the cooker.

Cook on the low heat setting for six solid hours.

Shred the hot meat entirely using two forks and stir it into the sauce.

I have noticed that pouring a thick drizzle of blue cheese dressing right on the bun cools down the heavy spice beautifully.

Place the raw thighs in a single flat layer at the bottom.

Whisk the soy sauce and brown sugar together in a small bowl.

Stir the minced ginger and garlic into the dark soy mixture.

Pour the dark wet liquid evenly over the raw meat.

Cover the pot and cook on the low setting for five hours.

Remove the cooked meat to a cutting board and chop it into small pieces.

Return the chopped meat to the pot and toss it with the sesame seeds.

Lay the raw meat directly on the bottom of the slow cooker.

Pour the entire jar of salsa verde over the top.

Sprinkle the ground cumin and garlic powder evenly across the dish.

Place the heavy lid tightly on the ceramic pot.

Cook on the low temperature setting for exactly six hours.

Shred the meat directly inside the pot using two metal forks.

Stir the fresh chopped cilantro into the warm green juices.

Place the whole raw meat breasts at the bottom of the slow cooker.

Scatter the chopped carrots and diced onion over the meat.

Sprinkle the dried thyme entirely over the chopped vegetables.

Pour the chicken broth completely over the top.

Dump the can of diced tomatoes into the wet broth.

Cover and cook on the low setting for seven hours.

Remove the meat to shred it, then return it to the hot broth.

A helpful trick is using fire-roasted canned tomatoes instead of regular diced ones. The broth gets a much deeper smoky flavor profile immediately.

Lay the raw meat flat in the bottom of the ceramic pot.

Scatter the sliced white mushrooms completely over the meat.

Whisk the dry brown gravy mix with the water in a small bowl.

Pour the wet gravy mixture straight over the mushrooms.

Sprinkle the dried rosemary and garlic powder on top.

Cover the pot securely and cook on low for six hours.

Stir the hot thick gravy well with a spoon before serving.

Drop the raw meat chunks into the bottom of the pot.

Pour the can of coconut milk directly over the meat.

Sprinkle the yellow curry powder into the white liquid.

Stir the minced ginger and garlic thoroughly into the wet sauce.

Scatter the diced red bell pepper over the top of the mixture.

Cover and cook on the low dial setting for five hours.

Stir the hot liquid thoroughly before spooning it into deep bowls.

Rub the bottom of the ceramic pot with the olive oil.

Place the raw thighs in a single flat layer.

Whisk the balsamic vinegar and liquid honey together in a small bowl.

Stir the minced garlic and sea salt into the dark liquid.

Pour the dark sweet mixture gently over the raw thighs.

Place the lid tightly on the slow cooker.

Cook on the high setting for exactly four hours.

Place the raw poultry flat inside the pot.

Sprinkle the dry ranch seasoning completely over the meat.

Set the block of softened cream cheese directly on top.

Pour the water around the exact edges of the pot.

Cover and cook on the low setting for six hours.

Shred the hot meat with two forks right in the pot.

Stir the shredded meat into the melted cream cheese until smooth.

I have tried this several times and cutting the cream cheese block into four smaller chunks helps it melt much faster.

Place the butter and thinly sliced yellow onions at the bottom.

Lay the raw breasts directly on top of the raw onions.

Pour the beef broth entirely over the meat and vegetables.

Sprinkle the dried thyme evenly across the wet broth.

Place the lid tightly on the pot.

Cook on the low heat setting for six hours.

Lay one slice of provolone cheese over each piece of hot meat to melt.

Place the raw bone-in thighs at the bottom of the pot.

Scatter the sliced mushrooms and smashed garlic cloves over the meat.

Whisk the dry red wine and chicken broth together in a bowl.

Stir the thick tomato paste thoroughly into the wet liquid.

Pour the deep red liquid straight over the raw thighs.

Cover and cook on the low setting for exactly six hours.

Remove the lid and stir the dark stew gently before serving.

Place the chopped raw meat into the slow cooker.

Whisk the peanut butter, soy sauce, and honey in a bowl.

Stir the sesame oil into the thick peanut sauce.

Pour the sticky peanut sauce directly over the meat chunks.

Toss the meat with a wooden spoon until completely coated.

Cover the pot and cook on low for exactly four hours.

Scatter the crushed peanuts over the hot dish before eating.

Place the raw thighs and sliced smoked sausage at the bottom.

Scatter the diced green bell peppers over the raw meat.

Scatter the diced celery over the green bell peppers.

Sprinkle the Creole seasoning evenly across the chopped vegetables.

Pour the chicken broth completely over the top.

Cover the pot and set it to low for six hours.

Shred the tender meat with two forks directly in the broth.

I have noticed that searing the sliced smoked sausage in a skillet first locks in a massive amount of savory flavor before it goes into the slow cooker.