Slow Cooker (Crockpot) Chicken Recipes

A chicken in a crockpot with veggies.

Chicken cooks well in a slow cooker, ensuring a moist delicious dinner on the busiest of days. This page contains recipes for cooking chicken in your crockpot.



Read and rate the best recipes below by giving them a "thumbs up".

Recipe: Crockpot Chicken with Gravy

Do you want a fancy, yummy dinner with almost no effort? You need only 2 ingredients to prepare a meal good enough for company. Please try this, I think you'll be happy. It's so easy!

Approximate Time: About 5 minutes prep

Yield: Serves around 7 or 8Crockpot Chicken with Gravy


  • 1 average sized chicken
  • 1/4 cup mesquite seasoning
  • 2/3 cup water
  • 3 Tbsp Cornstarch
Crockpot Chicken with Gravy


  1. Place your chicken in your crockpot.
  2. Rub all over with 1/4 cup mesquite seasoning. You may wish to try another, lemon pepper would be great too! :) Believe it or not, you do not need any liquid, it makes it own. It is very tender and moist when done!
  3. Crockpot Chicken with Gravy
  4. Cook on high for about 3 hours and 20 minutes.
  5. Place your chicken on a serving platter and set in microwave to keep warm till your gravy is done. *You do NOT need to turn microwave on, door being shut will do the trick.:)
  6. Using a mesh colander, strain the drippings from the bottom of the crockpot. You just want to remove the solid bits.
  7. Pour your strained drippings into a saucepan. Add 3 Tablespoons of cornstarch to 2/3 Cup of cold water and shake well. Add this to your pan.
  8. Cook on high whisking constantly for only 2 or 3 minutes. All done!!
  9. You will end up with about 2 cups gravy.
  10. Crockpot Chicken with Gravy
  11. * You could probably cook this longer on a low setting if you must be gone all day.

Source: A busy Mom's desperate mind! :)

By melissa [201]

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Recipe: Teriyaki Crockpot Chicken

Toss it in the crockpot in the morning, in the evening fix some rice and some stir fried veggies and you have an easy, nutritious meal. Who needs the takeout joint around the corner?


  • 1.5-2 lbs. chicken breast strips
  • 2 cloves minced garlic
  • 1/4 cup chopped onion
  • 1 tsp. ground ginger
  • 1 tsp. sugar
  • 2 Tbsp. oil
  • 3/4 cup soy sauce


Put all ingredients except chicken in slow cooker and stir. Add chicken. Cook on low for 6-8 hours or on high for 3-4 hours.

Servings: 4-6
Time:5 Minutes Preparation Time
6-8 Hours Cooking Time

Source: Adapted from Crockpot Cookery (by Mable Hoffman) recipe for beef.

By cjgeo from Otero County, New Mexico

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Recipe: Crock Pot Balsamic Chicken

An easy version of Balsamic Chicken.


  • 4-6 boneless, skinless, chicken breasts (I use Perdue's Perfect Portions )
  • 2 (14.5 oz.) can diced tomatoes
  • 1 onion, thinly sliced not chopped (I use more as I love onion)
  • 4 garlic cloves
  • 1/2 cup balsamic vinegar (I use more, because I love it)
  • 2 Tbsp. olive oil
  • 1 tsp. each: dried oregano, basil, and rosemary
  • 1/2 tsp. thyme
  • ground black pepper and salt to taste


Pour the olive oil on bottom of crock pot. Place in chicken breasts, salt and pepper each breast. Put sliced onion under and on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes

Cook on high 4 hours, serve with pasta.

By Jarron from Ocala, FL

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Recipe: Orange Crock Pot Chicken

Just too easy for words ;-)


  • 6 skinless boneless chicken thighs
  • 1 can orange soda
  • 1/4 cup of water
  • 1 cup diced celery


Place chicken in crock pot and pour soda and water over the chicken and then top with celery.

Cook on low and test for doneness at 6 hours but, depending on your crock pot, it could take up to 8 hours.

By Deeli from Richland, WA

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Recipe: Cook Crockpot Chicken Breasts For Several Meals

I'm a bachelor and this is a quick way to have three or more meals fast. What you need depends on what you want to make.

Take boneless chicken breasts and cook in the crock pot with about 2 cups of water on high. Cooking time is a couple hours. Make sure the chicken falls apart with a fork.

Split the chicken into portions to feed the appropriate number.

Freeze in zip lock bags or air tight containers. If some of the chicken is for fajitas, cover with fajita seasoning before freezing. Each recipe requires the chicken to be sliced or chopped up. You can save time and freeze it appropriately.



  • cooked chicken
  • fajita seasoning
  • fajita wraps
  • mayonnaise or sour cream
  • cheddar or American cheese
  • onions
  • green peppers


Slice up the green peppers and onions into strips and brown in a frying pan. Add your chicken (thaw if frozen) cut into strips (if you didn't cut them before freezing). Generously sprinkle on fajita seasoning. Cooked until browned nicely.

Put the wraps on a microwave safe plate and cover with a paper towel. Dampen the paper towel first, just wet your hand and flick water onto the towel. Don't put the paper towel in the water; too wet. Microwave for a minute to make hot. You may need to heat them more. Do in thirty second intervals. If you make them too hot you have to wait for them to cool and they harden and get brittle.

Spread mayonnaise or sour creme through the center of the wrap. Add the chicken and veggies. Fold the bottom of the wrap up about an inch to an inch and a half over the chicken. Fold each side over the chicken. Enjoy

Chicken Salad


  • cooked chicken
  • mayonnaise or sour cream
  • onions
  • sweet pickles.


Chop up the chicken (if you didn't do that before freezing) and add to a bowl. Add mayonnaise, chopped onions (if desired) and chopped sweet pickles. Stir up and spread over bread or buns.

Chicken And Gravy


  • cooked chicken
  • canned gravy (chicken or sausage),
  • biscuits


Chop up the chicken (if you didn't do that before freezing) and add to a pot with the canned gravy. Heat up and spread over biscuits.

Other Chicken Ideas:

  • Freeze some chopped up chicken to add to meals. There is a frozen Sweet and Sour Chicken meal in the market and it is a real filling meal with a bit of chicken added.

  • You can also add to chicken soup.

  • Add to lasagna (fresh or store bought)

By Suntydt from Tazewell, TN

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Recipe: Crockpot Chicken Dinner

This is a wonderful throw it together dinner! Makes the chicken moist and the soup a gourmet topping! Serve with rolls and a salad, Presto! Your company will think you have cooked all day!

Approximate Time: 2 hours

Yield: 6 servings


  • 1 box breaded ready to eat frozen chicken
  • 1 can of soup, chicken or mushroom


  • Put frozen chicken in crock-pot, pour soup over the top, cover and cook for a couple of hours on high, longer for low, just till chicken is done. Mom always used Banquet Chicken.
  • Source: My wonderful Mom!

    By Irishwitch [390]

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    Recipe: Slow Cooker Tomato and Wine Chicken

    Serve this chicken and sauce over fettuccini.


    • 1 Tbsp. extra virgin olive oil
    • 2 lbs bone-in chicken thighs
    • 1/2 large onion, diced
    • 2 tsp. minced garlic
    • 1 tsp. cumin
    • 1/2 cup dry white wine
    • 1 (14.5 oz.) can diced tomatoes, not drained


    1. Heat the olive oil in a large pot over medium high, add chicken and, working in batches if needed, sear on all sides until just browned, remove and place in slow cooker.
    2. Reduce heat to medium, add onion to the pot and sauté until softened, about 3 to 5 minutes, add garlic and cumin, sauté for an additional minute, add wine, bring to a boil and cook for 2 minutes being sure to scrape up any browned bits.
    3. Pour tomato mixture over the chicken, cover, and cook until the chicken is tender, about 3 hours on high or 6 hours on low.

    By Deeli from Richland, WA

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    Recipe: Creamy Chicken Pasta

    Creamy Chicken PastaEasy to make.


    • 3 chicken breasts (cut into chunks)
    • 1 box of pasta, any kind
    • 1 8 oz. block of cream cheese
    • 1 bag of frozen broccoli
    • 1 can cream of mushroom soup
    • 1/4 cup chicken broth
    • 1 package of Italian salad dressing dry mix
    • 1 cup of Parmesan cheese
    • salt and pepper to taste


    Put chicken, Italian dressing mix, chicken broth and cream of chicken soup in slow cooker. Cook on low for 4-5 hours.

    One hour BEFORE you are ready to serve, add cream cheese. If too thick, use additional chicken broth to thin sauce.

    Cook pasta and broccoli according to their package directions.

    Serve chicken mixture over pasta, mix in broccoli, top with Parmesan cheese. Dash salt and pepper to taste.

    Servings: 6-8
    Prep Time: 30 Minutes
    Cooking Time: 4-5 Hours

    By Eileen H. from Yorktown, VA

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    Recipe: Creamy Chicken (Slow Cooker)

    Slow cooked chicken in a creamy onion and mushroom sauce.

    Yield: Increase ingredient amounts for the number of servings desired.


    • 1 to 2 chicken pieces*
    • 1 Tbsp cooking oil
    • 1 small onion*
    • 3-4 button mushrooms*
    • 1-2 tsp of your favourite herbs and spices
    • a good pinch of salt
    • 1 Tbsp (very heaped) cream cheese
    • corn flour (corn starch) for thickening (optional)

    *per person


    1. Begin first thing in the morning and chop the onions.
    2. Fry the onions in the cooking oil.
    3. Slice the mushrooms.
    4. Add a centimetre or so of warm water to the crock pot and set it on low.
    5. Add the mushrooms and onions to the crock pot with your favourite herbs and spices and a good pinch of salt. Mild warm spices such as cumin and paprika work well. Stir thoroughly.
    6. Place the chicken pieces on top of onions and mushrooms.
    7. Place the lid on the pot and leave to cook all day.
    8. Once cooked, remove the chicken onto a plate and pour the sauce into a pan. Return the chicken to the pot to keep warm.
    9. Return the chicken to the pot to keep warm.
    10. Add the cream cheese to the vegetables and stir over a low heat until the cheese has melted and mixed in.
    11. If the sauce is too thin, use a little corn flour (corn starch) mixed with a small amount of cold water to thicken it.
    12. Serve the chicken with the sauce poured over.
    13. Nice served with rice, cous cous or mashed potato and some extra vegetables such as carrots or cabbage

    By ShirleyE [28]

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    Recipe: Julie's Simple Crockpot Chicken

    This is the simplest crockpot recipe every. Great for those busy days or for a kid just learning to cook. Simply adjust the amounts for the size of your family.


    • 4 lb chicken tenders or parts
    • 3 or more Cans diced tomatoes
    • 2 Packages Lipton Savory Roasted Garlic dry soup mix
    • 1 diced onion


    1. Place chicken in the crockpot. Mine was frozen. It can be chicken tenders, chunks, on the bone, or shredded.
    2. Add the cans of diced tomatoes, onions, and 1 or 2 packages of the soup mix.
    3. Cook in crock pot on low for 8-10 hours, or on high for 4 hours. You could simmer in stockpot on stove top for 2 hours - stirring about every 30 minutes.
    4. If you like it can be served over rice, pasta, or on a flour tortilla.

    By April [187]

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    Recipe: Slow Cooker Orange Chicken

    I'm nuts about Orange Chicken but it's usually soooo high in calories. Making it yourself, you can control the calorie count. See the notes at the end for how to cut down on the sugar and an optional cooking method.


    • boneless chicken breasts, chopped into small chunks (I used about 4)
    • 1/3 cup flour
    • olive oil
    • 1/2 Tbsp. salt
    • 1 tsp. balsamic vinegar
    • 3 Tbsp. ketchup
    • 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
    • 4 Tbsp. brown sugar


    In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

    Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

    Pour a small amount of olive oil (I use coconut oil) in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.

    After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

    Cook on low for 5-6 hours or on high for 2-3.

    Serve over rice and even add veggies if you want a healthier meal.


    If you're cutting down on sugar, you can mix Truvia with a Tbsp. of molasses to make the 'brown sugar'. Because remember, there is a lot of sugar in ketchup, balsamic vinegar, and the OJ.

    Also you can cook this in the oven at 400 degrees F for 30-40 minutes too. You can even do this in a pan on the stove; just cover and cook on med low for about 30 minutes.

    Source: This is from sixsistersstuff.com

    By Linda from Eustis, FL

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    Recipe: South of the Border Chicken (Crockpot)

    An all in one dish.


    • Salsa
    • Stewed Tomatoes (1 can)
    • 1/4 cup Oregano
    • 1/4 cup Cilantro
    • Lime Juice, as much as desired
    • Hot Sauce, as much as desired
    • 3 Chicken Breasts (cut up into chunks)


    Use enough salsa to cover bottom of crockpot. Next add tomatoes (used my own home made). Sprinkle in the herbs, lime juice and hot sauce. Add the chicken last.

    Mix all together, and cook on low 8 hours. Pour over cooked rice (ex. plain, chicken or Spanish).

    Servings: 6
    Time:20 Minutes Preparation Time
    8 Hours Cooking Time

    Source: Just messing around with what I had around and hubby loved it.

    By LRP from Lowell, MA

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    Recipe: Crockpot Chicken

    Easy crockpot chicken. Something I came up with to change it up.


    • 2 chicken breasts ($4.20)
    • 1 Can cream of chicken soup ($.75)
    • 4 pinches garlic pepper


    1. Put 1/2 can of cream of chicken soup in bottom of crockpot.
    2. Put chicken breasts on soup.
    3. Sprinkle garlic pepper generously on both breasts.
    4. Add remainder of soup on top of chicken. Make sure you cover it all so it doesn't dry out or get hard.
    5. Let cook on low for 6 - 7 hours.
    6. Make mashed potatoes and use the soup in the crockpot for gravy.

    Chicken will be so tender you won't need a knife to cut it and the potatoes will be delicious with the soup for gravy. My hubby couldn't get enough of this! Hope you enjoy!

    By Jackolyn Smith [17]

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    Recipe: Black Bean Crockpot Chicken

    This is delicious shredded chicken, ready for tacos and/or burritos

    Approximate Time: 4 hours (slow cooker)

    Yield: 4-5


    • 4-6 frozen chicken breasts ($5.00)
    • 1 jar Newman's black bean salsa ($3.00)


    1. Spray nonstick spray into crockpot. Spread some salsa on bottom, top with frozen chicken breasts, cover crockpot.
    2. Cook on high 4 hours or low 6-8. Shred chicken with two forks.
    3. Place into tortillas as Tacos or Burritos. Delicious!

    By Ellen B. [1]

    You will definitely repeat this recipe often!

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    Recipe: Whole Chicken with Cider

    A friend introduced me to this crockpot recipe and it works beautifully.


    • 1 chicken
    • 500 ml. dry cider*
    • 500 ml. hot chicken stock (fresh or made with stock cube)
    • 2 carrots, roughly chopped
    • 1 large onion, roughly chopped
    • 3 sticks celery, roughly chopped
    • 1 lemon, cut into six pieces
    • 3 Tbsp. of mustard
    • 2 Tbsp. of castor sugar
    • small bunch tarragon
    • small carton of heavy cream (if desired)

    *Editor's Note: Dry cider is also know as hard cider or alcoholic cider, where the sugar has been fermented out. Common brands available in the U.S. are Woodchuck or Hornsby. Apple juice or sweet cider would change the taste of the recipe.


    Brown the chicken all over in a large pan with a tablespoon of cooking oil.

    Remove and cook onions in the same oil.

    Then pour in cider, the mustard, and the sugar and bring to the boil.

    Put the chicken into the crockpot, cover with the cider and onion mixture, the chopped vegetables, a few sprigs of tarragon, and the hot stock.

    Cook on a low heat for six hours. When it's ready, the chicken will fall apart deliciously.

    If you like a thicker, richer sauce, pour about a pint of the remaining liquid into a jug and whisk in two or three tablespoons of cream. Then pour over the chicken pieces. Decorate with chopped tarragon.

    Servings: 4-6
    Prep Time: 15 Minutes
    Cooking Time: 6 Hours

    By Lucy from Oxford, UK

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    Recipe: Easy Crockpot Chicken

    Easy, can start this early and walk away. No fuss!


    • 3/4 bag frozen chicken breasts or tenders (not bone-in) (at least five pieces)
    • 1 can cream of mushroom soup
    • 1/2 bottle creamy salad dressing (ranch, blue cheese, etc.)
    • prepared rice or noodles


    Mix together the soup and salad dressing, and spread a small amount on the bottom of the crockpot. Add in frozen chicken breasts. Pour remaining soup mixture over top of chicken breasts.

    Cook on high for one hour, then low for 3-4 hours more, or until chicken is done. Serve over rice or noodles.

    This recipe works best with IQF chicken breasts, not the split or boneless breasts from the butcher or meat case. You can substitute thighs or legs, but be sure to remove the skin first. If cooking thawed meat, cooking time will be greatly reduced (by as much as half).

    This can also be done in a skillet on the stove, and takes about 40 minutes or less to cook. Brown the breasts first (you can start with them frozen) then add the soup/dressing mixture and simmer under a tight lid until chicken is done.

    Servings: 4-6
    Prep Time: 5 Minutes
    Cooking Time: 3-4 Hours

    By Susabelle from Longmont, CO

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    Recipe: Crockpot Chicken Portabello

    This a crockpot Weight Watchers PointsPlus recipe. It's so delicious and easy to make. Portabello mushrooms and chicken with a mustard cream sauce!


    • 3 portabello mushroom caps, sliced
    • 2 garlic cloves, minced
    • 3 1/2 to 4 lbs. meaty chicken pieces, skinned
    • 2 tsp. dried rosemary, crushed
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • 1/4 cup reduced sodium chicken broth
    • 1/4 cup dry white wine
    • 1/2 cup light sour cream
    • 1 Tbsp. Dijon mustard
    • 2 cups shredded romaine lettuce
    • fresh rosemary sprigs (optional)


    Place mushrooms and garlic in a 4 to 5 quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.

    Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.

    Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

    For mustard cream: In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

    Nutrition Information: Calories 209; Total Fat (g)7; Saturated Fat (g)2; Monounsaturated Fat (g)1; Polyunsaturated Fat (g)1; Cholesterol (mg)96; Sodium (mg)393; Carbohydrate (g)4; Total Sugar (g)3; Fiber (g)1 Protein (g)31; Vitamin C (DV%)11; Calcium (DV%)7; Iron (DV%)9.
    Percent Daily Values are based on a 2,000 calorie diet.

    Servings: 6
    Time:20 Minutes Preparation Time
    5 to 6 Hours Cooking Time

    Source: http://crockpot-weight-watchers-recipes.blogspot.com

    By Jim from Kansas City, KS

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    Recipe: Crock Pot Fiesta Chicken


    • frozen, boneless, skinless chicken breasts or thighs (enough to serve your family)
    • salt and pepper
    • coriander or cumin
    • jar of your favorite salsa (I used a cheap store brand)
    • 1 can corn, drained
    • 1 can black beans
    • shredded lettuce
    • shredded cheese
    • sour cream
    • guacamole


    Place chicken seasoned with salt, pepper and coriander or cumin in a crock pot set on low. Top with 1/2 jar salsa. Add corn.

    About 1 hour prior to serving add the remaining salsa and one can drained black beans, stir and allow to heat.

    Best served with Spanish rice, shredded lettuce and sour cream and guacamole.

    Place rice on plate. Place chicken on top of rice and top with sauce. Add shredded lettuce on the side as you would a salad and top with sour cream and guacamole. Delicious and very easy and economical! Add shredded cheese of you desire.

    Source: My hairdresser (who is a man who can cook!)

    By Diana from Prospect, KY

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    Recipe: Herbed Chicken (Crockpot)


    • 1 chicken, cut with skin removed
    • 2 medium tomatoes, chopped
    • 1 medium onion, chopped
    • 2 cloves garlic, chopped or 1 tsp. garlic powder
    • 1/2 cup + 2 Tbsp. chicken broth
    • 1 bay leaf
    • 1 1/2 tsp. salt
    • 1 tsp. thyme, dried
    • 1/4 tsp. pepper
    • 2 cups broccoli florets
    • rice, cooked


    Place chicken in crockpot. Top with tomatoes, onion, and garlic. Combine broth, bay leaf, salt, thyme and pepper. Pour over chicken. Cover and cook on low for 8 hours. Add broccoli; cook 45-60 minutes longer (until the juices run clear). Discard bay leaf. Juices may be thickened with a little cornstarch, if desired. Serve over hot rice. Serves 4-6. A wonderful crockpot meal!

    By Robin from Washington, IA

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    Recipe: Crockpot Sherry Chicken


    • 2 - 3 whole chicken breasts, halved, and only partially thawed.
    • 1 can cream of chicken soup
    • 2 Tbsp. of butter
    • 1/2 cup dry cooking sherry
    • 1 tsp. tarragon or rosemary
    • 1 tsp. Worcestershire sauce
    • 1/4 tsp. garlic powder
    • 1 4 oz. can of mushrooms, drained


    Rinse partially thawed chicken breasts and pat dry. Place in the bottom of the crockpot.

    In a saucepan on the stove, combine the remaining ingredients, except for the mushrooms. Heat until smooth and hot. Pour over the chicken breasts and cook on low for 5 - 7 hours.

    Add the mushrooms in the last hour. Leaving the chicken breasts partially thawed lets them cook nicely and not become too dried out.

    This makes a great company dish.

    By Louise

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    Recipe: Crockpot Spinach and Artichoke Chicken

    Rich and creamy spinach and artichoke dip turned into an easy meal with the addition of chicken and the crockpot.

    Approximate Time: Prep Time; 5 mins. Cook time; 4-5 hours

    Yield: Serves 6


    • 1.5 lb boneless skinless chicken breasts
    • 2 garlic cloves
    • 1 8 oz. can artichoke heart quarters in brine (it can be packed in oil if you prefer)
    • 1/4 cup chicken broth or white wine
    • Juice of one fresh lemon
    • 2 Tbsp pickled jalepenos
    • 1/3 cup plain greek yogurt
    • 1/4 cup parmesan cheese
    • 2 cups shredded mozzarella
    • 1 package frozen creamed spinach (thawed)


    1. Add chicken, garlic, and artichokes with their liquid to the slow cooker.
    2. Cook on low 7-8 hours or on high for 4-5 hours
    3. Approximately 15 minutes before serving, turn crockpot on high and add remaining ingredients to the cooked chicken. Stir to combine. Serve over rice or pasta.

    Source: Family Recipe

    By Jackie H. [122]

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    Recipe: Crock Pot Cream Cheese Chicken

    Crock Pot Cream Cheese Chicken I


    • 2.5 pounds boneless, skinless chicken breasts
    • 8 oz reduced fat cream cheese
    • 10.75 oz can cream of chicken or mushroom soup
    • 1/2 cup water
    • 1 packet Italian salad dressing dry seasoning


    Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. Can be served over noodles or rice. Good with broccoli, drizzled with sauce.

    I've shared this recipe with friends and family and it's a big hit with everyone. Enjoy!

    By MaryK from Waynesboro, PA

    Crock Pot Cream Cheese Chicken II


    • 1 frying chicken, cut up
    • 2 Tbsp. melted butter or margarine
    • Salt and Pepper to taste
    • 2 Tbsp. dry Italian salad dressing
    • 1 (10 oz.) can condensed cream of mushroom soup
    • 6 ounces cream cheese, cut into cubes
    • 1/2 cup sauterne white wine or sherry wine
    • 1 Tbsp. chopped onions


    Brush chicken with butter and sprinkle with salt and pepper. Place in a crock pot and sprinkle dry mix over all. Cover and cook on LOW for 6 to 7 hours

    About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Spoon sauce over pieces of chicken when serving.

    Source: http://eatingwell.com

    By Connie from Cotter, AR

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    Recipe: Crockpot Chicken and Rice

    Inside crockpot, spray with pam cooking spray, lightly. Put 3-4 boneless, skinless chicken breasts on the bottom of the crockpot. Put a dab of butter on each chicken piece. Then over the butter, sprinkle garlic salt on each. Then over the garlic salt, put a slice of cheddar cheese on top. Over cheese put in a can of cream of chicken soup. UNDILUTED.

    Cook on high 5-6 hours. 30 minutes before serving, shred chicken in the crockpot. When ready to serve. Have rice cooked. Put your chicken over cooked rice. And also serve it with a green salad, and rolls.

    This is my family's favorite.

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    Recipe: Crockpot BBQ Chicken


    • 6 chicken pieces
    • bottle of your favorite BBQ sauce
    • 1 cup of preserves, I used strawberry
    • 2 tablespoons mustard


    Mix together BBW sauce, preserves, and mustard. Layer chicken and sauce in crockpot. High for one hour, low for 5 hours. One tip I got for this, use half the mixture and about halfway through cooking dump out some of the water that's accumulated and add in rest of sauce. Not necessary but I like it better.

    By Christi from Paducah, KY

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    Recipe: Cheesy Crock-Pot Chicken


    • 6 boneless skinless chicken breasts
    • salt and pepper to taste
    • garlic powder to taste
    • 2 cans condensed cream of chicken soup
    • 1 can condensed cheddar cheese soup


    Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in crock pot. Cook on low 6-8 hours. Serve over rice or noodles.

    By Christi from Paducah, KY

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    Recipe: Cheesy Crockpot Chicken


    • 4 to 6 boneless, skinless chicken breasts
    • 1 can condensed cream of chicken soup
    • 1 can condensed Fiesta cheese soup


    Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve over rice or noodles. 4 servings

    I served this over homemade mashed potatoes, it was so good.

    By Christi from Paducah, KY

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    Recipe: Crockpot Garlic Brown Sugar Chicken

    Easy and "YUMMY"!


    • 1 large chicken, cut into serving pieces
    • 1 cup packed brown sugar
    • 2/3 cup vinegar
    • 1/4 cup Sprite or 7-Up pop
    • 2-3 Tbsp. minced garlic
    • 2 Tbsp. soy sauce
    • 1 tsp. pepper (regular black or cayenne)


    Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours or on high for 4-6 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.

    By Teresa "mamaboo"

    Originally posted 6-22-2005

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    Recipe: Creamy Italian Chicken


    • 4 boneless skinless chicken breast halves
    • 1 envelope dry Italian salad dressing mix
    • 1/4 cup water
    • 8 oz cream cheese, softened
    • 1 can cream of chicken soup, undiluted
    • 4 oz can mushroom stems and pieces, drained
    • Hot cooked rice or pasta


    Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover and cook on low for 3 hours.

    Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta.

    By Teresa "mamaboo"

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    Recipe: Crockpot Chicken Cordon Bleu

    Crockpot stuffed chicken recipe with Swiss cheese and ham.


    • 4-6 chicken breasts (pounded out thin) 
    • 4-6 pieces of ham
    • 4-6 slices of Swiss or mozzarella cheese
    • 1 can cream of mushroom soup (can use any cream soup)
    • 1/4 cup milk


    Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

    By Cynthia

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    Here are questions related to Slow Cooker (Crockpot) Chicken Recipes.

    Question: Cooking Chicken in a Crockpot

    I have just bought my first crockpot and have read the basic instructions that came with the product. The impression I'm getting is that you always need to cook with a fair amount of liquid. Is this the case?

    I've also been looking at the internet about cooking chicken in a crockpot and it's really scaring me with the food poisoning comments. Do you always have to sear the outside before you cook the chicken?


    By Beverley M

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    Most Recent Answer

    By Judy = Oklahoma 60 751 10/04/2011

    The website lah34a referred you to is the best, it has some great crockpot recipes!

    My easiest crockpot recipe is to throw a bag of frozen chicken breasts (skinless,boneless) in the crockpot, empty 2 cans of cream of mushroom soup on top of the chicken & cook on high approximately 4 hours, then serve over rice or noodles. Sometimes I add a bit of garlic or chopped onion, but it doesn't nee anything. My family loves it! You wouldn't believe how delicious those 2 single ingredients come out!

    The bag of chicken breasts I get at Walmart, I believe they are about 3lb. For the cooking time, my new crockpot finishes it in 3-4 hours, while my old crockpot takes 5-6 hours.
    I don't normally like cream of mushroom soup, but I love this. I tried cream of chicken soup & it didn't taste as good.

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