5 Easy Crock Pot Chicken Recipes

When chicken goes on sale, you can bet I’ll be stocking up like it’s the apocalypse. But then I get it all home and wonder, what am I going to do with all of this chicken?

If you’re like me, handling raw chicken is extremely unpleasant. You don’t want to spend very much time working with it. That’s where the crock pot comes in!

The crock pot makes it very easy to take chicken from the store to your counter to a meal without a lot of fuss or raw chicken handling. Check out my five easy crock pot chicken recipes.

Crock Pot Salsa Chicken >

Get 1 jar of your favorite salsa and 3-4 chicken breasts.

Method

1. Dump both into the crock pot and turn on low, if you have 6 hours, or high, if you have 4 hours. That’s it!
2. This smells amazing in the crock pot all day. When it’s done, simply shred the chicken as best you can. You can either carefully take the chicken out and put onto a cookie sheet and shred there, or carefully shred the chicken while it is in the crock pot. Just use two forks, working slowly until it’s all shredded.
3. Serve over rice or in a tortilla with cheese on top.

Crock Pot BBQ Chicken >

Here is a really simple Crock Pot BBQ Chicken recipe to try. All you need is:

Ingredients

• 2 chicken breasts
• 1 cup BBQ sauce
• 1/4 cup zesty Italian dressing
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce

Method

1. Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crock pot.
2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce.
3. Stir until well combined.
4. Pour over chicken, cover and cook on HIGH for 3-4 hours.
5. Once time is up, you can serve the breast whole, or shred with 2 forks.
6. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
7. Serve on buns, over rice, in wraps, on a salad, or eat a plateful as is!

Crock Pot Chicken Tortilla Soup >

This recipe was given to me by my mother-in-law. She cooks everything from scratch! I’ve adapted it slightly for the crock pot. The crock pot makes it much easier.

Ingredients

• 1 whole chicken
• 6-8 cups chicken stock
• 1 medium onion, chopped
• 1 clove of garlic, minced
• 3 carrots cut in chunks
• 1 bunch cilantro chopped
• 1 cup cooked rice (optional)
• 1 tomato diced
• 1 avocado diced
• Cheese for topping
• Tortilla strips

Method

1. Place whole chicken (innards removed if they came with them) in the crock pot. Lightly salt and turn on HIGH for 4 hours. When done, carefully remove chicken and place on cookie sheet (there should be some chicken stock left at the bottom of the crock pot). Let the whole chicken cool until able to handle. Carefully tear off cooked chicken meat and return to crock pot, ensuring no bones make it in. Discard bones.
2. Add chicken stock to crock pot. Next add onion, carrot, garlic, cilantro and rice. Cook on HIGH until carrots are tender, about an hour or two. Serve with avocado, cheese and tortilla strips.

Crock Pot Chicken Curry >

Do you love chicken curry? I sure do! The bolder the better. Here is a great chicken curry recipe for the crock pot.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 medium onion - thinly sliced
• 15 oz can chickpeas - drained and rinsed
• 2 medium sweet potatoes - peeled and diced
• ½ cup coconut milk - light
• ½ cup chicken stock - low sodium
• 15 oz can tomato sauce
• 2 tablespoons curry powder - salt-free
• 1 teaspoon salt
• ½ teaspoon cayenne powder - optional
• 1 cup green peas - frozen
• 2 tablespoons lemon juice
• cilantro - optional garnish

Method

1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
2. Add chicken breasts, onion, chickpeas and sweet potatoes.
3. Using tongs, gently toss ingredients together to ensure evenly coated.
4. Cook on Low for 8 hours or High for 4 hours.
5. Stir in peas and lemon juice 5 minutes before serving.
6. Serve over rice and with plenty of fresh cilantro.

Hawaiian Haystacks >

You really can’t go wrong with this recipe; this version is a mish-mash of all the different types of Hawaiian Haystacks versions I have been served and cooked over the years (everyone seems to have their own twist on it). It is served buffet-style so everyone can add the toppings they want.

Ingredients

• 4 chicken breasts
• 1 cup pineapple juice
• ½ cup brown sugar
• ¼ cup soy sauce

Place in crock pot and cook on HIGH 4 hours or until cooked. Drain and reserve liquid. Shred chicken and keep warm.

Sauce

• ¼ cup brown sugar
• 3 Tbsp corn starch
• ½ cup pineapple juice
• 2 Tbsp soy sauce
• ½+ cup water
• liquid from cooked chicken

Method

1. Add brown sugar and cornstarch to saucepan and mix. Add pineapple juice and soy sauce and mix well.
2. Add liquid from cooked chicken and lesser amount of water. Cook over medium high heat, stirring constantly, until boiling. Adjust soy sauce, brown sugar to taste. Stir in the chicken from crock pot.
3. Serve over hot cooked rice with choice of toppings: Chinese noodles, cheddar cheese, green onions, tomatoes, shredded pineapple.

If after all that you still have some chicken breasts leftover, just throw them in the crock pot by themselves. Once they are cooked you can throw them in the fridge to add to your lunch salad, sandwich or wrap; or even shred them and throw them in the freezer for an easy meal in the future. The possibilities are endless!

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