Here’s a full guide to making Crockpot Chicken, a simple, flavorful, and versatile slow-cooked meal:
1. Ingredients (for 4 servings)
- 4 boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 cup chicken broth
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup vegetables (carrots, potatoes, bell peppers, or your choice)
- 1 tsp paprika
- 1 tsp dried thyme (or Italian seasoning)
- Salt & black pepper to taste
- Optional: ½ cup heavy cream or cream of mushroom/chicken soup for creamy versions
2. Instructions
Step 1: Prep Ingredients
- Season chicken with salt, pepper, paprika, and thyme.
- Slice onion and chop vegetables.
Step 2: Layer in Crockpot
- Place onions and garlic on the bottom of the slow cooker.
- Add chicken on top.
- Scatter vegetables around the chicken.
- Pour chicken broth (or cream/soup for creamy version) over everything.
Step 3: Cook
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Chicken should reach internal temperature of 165°F (74°C).
Step 4: Optional Finishing Touch
- For creamy chicken: stir in cream or cream soup 30 minutes before the end of cooking.
- For thicker sauce: remove lid and cook 15–20 minutes to reduce liquid.
Step 5: Serve
- Serve hot over rice, pasta, mashed potatoes, or with crusty bread.
- Garnish with fresh parsley or thyme.
Tips & Variations
- Flavor boosters: Add lemon slices, soy sauce, or Worcestershire sauce.
- Spicy twist: Add 1–2 tsp chili powder or hot sauce.
- Meal prep: Make extra; leftovers store well in the fridge for 3–4 days or freeze for up to 3 months.
- Vegetable swap: Use whatever you have—sweet potatoes, green beans, or zucchini work great.
💡 Pro Tip: For extra tenderness, don’t lift the lid while cooking—every peek can slow down the slow-cooking process.
If you want, I can also give a “Crockpot Chicken in 5 Ingredients” ultra-easy version that’s perfect for busy weeknights.
Do you want me to do that?
