Photos by Joe Lingeman
If you’re on the market for a new winning chicken dinner, say hello to five brand-new contenders. These set-it-and-forget-it meals require just five ingredients, and the slow cooker basically does all the work for you. Sounds too good to be true, right? It’s not — it’s just easy weeknight cooking at its finest.
5 Snapshot Recipes for Slow Cooker Chicken
- Chicken: Each recipe calls for 2 to 2 1/2 pounds chicken thighs (sometimes boneless, sometimes bone-in) or boneless chicken breasts, which will serve 4 to 8 people, depending on the recipe.
- Slow cooker: All of these recipes are made using a 6-quart slow cooker.
Garlic Parmesan Chicken and Mushrooms
Season 6 to 8 bone-in, skin-on chicken thighs (2 1/2 pounds total) with salt and pepper. Arrange skin-side up in a single layer in the slow cooker. Add 8 ounces quartered cremini mushrooms, a halved head of garlic, a Parmesan rind, and 1/2 cup low-sodium chicken broth. Cover with the lid slightly askew. Cook on LOW 4 to 6 hours. Top with finely grated Parmesan to serve.
Creamy Herbed Chicken and Tomatoes
Season 4 boneless, skinless chicken breasts (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add 1 (14.5-ounce) can diced tomatoes with garlic and herbs and 2 teaspoons Italian seasoning. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Stir in a splash of heavy cream and top with chopped fresh parsley to serve.
Pulled Buffalo Chicken
Season 6 to 8 boneless, skinless chicken thighs (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add 1 cup hot sauce, 1/2 cup low-sodium chicken broth, and 4 tablespoons unsalted butter. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Shred the chicken, mix with the sauce, and top with sliced scallions to serve.
Buttery Green Olive Chicken
Season 6 to 8 boneless, skinless chicken thighs (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add 1 cup pitted Castelvetrano olives, 1/2 cup low-sodium chicken broth, and 4 tablespoons unsalted butter. Cook on LOW 3 to 4 hours. Add a squeeze of lemon juice before serving.
Salsa Verde Shredded Chicken
Season 4 boneless, skinless chicken breasts (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Top with a chopped red onion, 1 jar salsa verde, and 2 teaspoons ground cumin. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Shred the chicken, toss with the sauce, and top with fresh cilantro to serve.
Kelli Foster is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.