Chicken is the ultimate go-to protein: inexpensive, easy to cook, and a ready blank canvas for all kinds of sauces and stews. And it works great in the crockpot with minimal effort, perfect for weeknights.
Bradley’s Slow-Cooker Chicken Cacciatore
Recipe by Bradley Pittman
Bradley browns the chicken and sautés the aromatics before slow cooking with tomatoes, peppers, mushrooms and olives. Serve it with pasta, rice or polenta.
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Lemon-Garlic Chicken Breasts with Potatoes
This is as simple as it gets: chicken and potatoes in a basic lemon sauce. While those little slices of lemon would be a very cute addition, they'll turn bitter in the sauce, so zest and juice the lemons separately.
Ingredients
Method
- Put potatoes and onion in a 6-quart slow cooker. Add broth, garlic, oregano, 1 teaspoon salt, and black pepper.
- Cover; cook on low 1 1/2 hours to start potatoes.
- Season chicken with remaining salt; arrange over vegetables in one layer.
- Cover; cook on low 2 1/2 to 3 hours until thickest breast reaches 165°F and potatoes are tender.
- Transfer chicken and vegetables to a platter; switch cooker to high.
- Stir in lemon zest and juice. Whisk cornstarch and water; add to liquid.
- Cook uncovered 5 to 8 minutes until lightly thickened. Spoon sauce over sliced chicken.
Dump-and-Go Salsa Verde Chicken Tacos
Find a good enough brand of jarred salsa (they do exist), and you have a decent weeknight meal ready to go. Cabbage is the veggie of choice here, but it's very much optional.
Ingredients
Method
- Put chicken breasts in a 5-quart slow cooker; sprinkle with cumin and salt.
- Pour salsa verde over chicken. Cover; cook on low 3 1/2 to 4 hours until thickest piece reaches 165°F.
- Transfer chicken to a shallow bowl; shred into thick strands with two forks.
- Skim excess cooker fat; return chicken and fold through salsa.
- Cover on warm 10 minutes while heating tortillas in a dry skillet.
- Fill tortillas with chicken, cabbage, and cotija. Serve with lime wedges.
Balsamic Chicken Breasts with Mushrooms
In braises, mushrooms punch above their weight, and a little balsamic adds a beautiful sweetness and tartness. Replace the cornstarch with a butter-and-flour thickener, and you've got something that could pass muster at any bistro.
Ingredients
Method
- Season chicken with salt and pepper; brown in olive oil over medium-high heat 3 minutes per side.
- Put mushrooms, onion, and garlic in a 6-quart slow cooker; lay chicken on top.
- Whisk broth with 1/4 cup balsamic and Worcestershire; pour around chicken.
- Cover; cook on low 3 1/2 to 4 hours until breasts reach 165°F.
- Transfer chicken to a board; slice across grain.
- Whisk cornstarch and cold water; stir into mushroom liquid. Cook on high 8 minutes.
- Stir in remaining balsamic; return sliced chicken just long enough to coat.
White Bean Chicken Chili
White chicken chili can be pretty heavy, but mashed beans instead of cream cheese lighten this recipe immensely. I'd personally double the jalapeños, but that's up to you.
Ingredients
Method
- Mash 1 cup of the drained beans with a fork and put them in a 6-quart slow cooker with the whole beans.
- Add the chicken, onion, green chiles, jalapeño, broth, cumin, oregano and salt.
- Cover and cook on low until the chicken reaches 165°F, 4 to 4 1/2 hours.
- Move the chicken to a bowl, shred it and return it to the chili with the frozen corn.
- Cook on high until the corn is hot and the chili has thickened, 15 minutes.
- Stir in the lime juice and serve with Monterey Jack melted over each bowl.
Homestyle Slow-Cooker Chicken Noodle Soup
Chicken noodle soup is perfect for cold nights, and a slow cooker handles the chicken part well. If you're anticipating leftovers, cook the noodles separately.
Ingredients
Method
- Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
- Add the onion, carrots, celery, garlic, broth, thyme and bay leaf.
- Cover and cook on low until the chicken is tender and the vegetables are soft, 5 1/2 to 6 hours.
- Move the chicken to a bowl, discard the bay leaf and shred the meat.
- Switch the cooker to high, add the egg noodles and cook until tender, 15 to 25 minutes depending on the cooker.
- Return the chicken, stir in the lemon juice and taste the soup for salt before serving.
Slow-Cooker Chicken Piccata
Given how simple piccata is on its own, the main reason you'd want to use the slow-cooker technique is to prepare it in advance for kitchen-incompetent husbands and kids. Be sure to brown the chicken first and save the squeeze of lemon for the absolute last to get the piccata experience.
Ingredients
Method
- Season the chicken with the salt and black pepper and dust it lightly with the flour, shaking off excess.
- Heat the olive oil in a large skillet and brown the chicken in batches, about 2 minutes per side.
- Transfer the chicken to a 6-quart slow cooker and add the broth, garlic and capers.
- Cover and cook on low until the thickest piece reaches 165°F, 2 1/2 to 3 hours.
- Move the chicken to a warm platter and switch the cooker to high with the lid off for 8 minutes.
- Stir in the lemon zest and juice, turn off the heat and swirl in the cold butter a few pieces at a time.
- Spoon the caper sauce over the chicken and serve immediately.
Dump-and-Go Greek Chicken with Chickpeas
Think of this as a hot Greek salad. Be sure to save the feta for the very end, or else you'll get a mess.
Ingredients
Method
- Combine the chickpeas, tomatoes, artichokes and red onion in a 6-quart slow cooker.
- Season the chicken with the salt, oregano and garlic powder and lay it over the vegetables.
- Pour the broth around the chicken, cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
- Transfer the chicken to a board and slice it across the grain.
- Stir the lemon juice into the chickpea mixture and taste for salt.
- Serve the sliced chicken over the vegetables and finish each portion with feta.
Buffalo Chicken Sandwiches with Celery Slaw
Slow cooking and a quick shred give you Buffalo chicken flavor with a fraction of the effort. Top with a quick celery slaw for a tasty sandwich.
Ingredients
Method
- Put the chicken in a 5-quart slow cooker and add the hot sauce, broth, garlic powder and salt.
- Cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
- Transfer the chicken to a shallow bowl, shred it and whisk the butter into the hot cooking liquid.
- Return the chicken and toss until evenly coated, then hold on warm for 10 minutes.
- Mix the cabbage, celery, mayonnaise and vinegar and season the slaw lightly with salt.
- Toast the rolls cut-side down in a dry skillet if desired.
- Fill each roll with buffalo chicken and a small mound of celery slaw.
Soy-Ginger Chicken Thighs with Broccoli
A soy and ginger braise tenderizes while it seasons. Be sure not to add the broccoli until later; you want the florets to still be crisp.
Ingredients
Method
- Arrange the chicken thighs in a 6-quart slow cooker.
- Whisk the soy sauce, broth, rice vinegar, honey, ginger, garlic and sesame oil and pour it over the chicken.
- Cover and cook on low until the thighs are tender and reach at least 165°F, 3 1/2 to 4 hours.
- Add the broccoli over the chicken, cover and cook on high until crisp-tender, 20 to 30 minutes.
- Move the chicken and broccoli to a platter and stir the cornstarch mixed with cold water into the sauce.
- Cook uncovered on high until glossy, 5 to 8 minutes.
- Spoon the sauce over the chicken and broccoli and serve with the hot rice.
Moroccan Apricot Chicken Thighs
Of all the tajine recipes in Morocco, chicken and apricot is one of the most popular and certainly one of the best. Toasted almonds provide a very classy finish.
Ingredients
Method
- Season the chicken with the salt, cumin, paprika, coriander and cinnamon.
- Put the onion and chickpeas in a 6-quart slow cooker and arrange the thighs over them.
- Add the tomatoes, broth and dried apricots around the chicken.
- Cover and cook on low until the thighs are tender and the apricots have softened, 6 to 6 1/2 hours.
- Skim the sauce, stir in the lemon juice and taste for salt.
- Serve the chicken with the chickpeas and sauce and scatter toasted almonds over each portion.
Creole Chicken and Smoked Sausage
It isn't quite gumbo, but it's not far off. The okra acts as a thickener and dissipates in the stew, so even okra haters (raising my hand) won't mind.
Ingredients
Method
- Season the chicken with the salt and Creole seasoning and put it in a 6-quart slow cooker.
- Add the onion, bell pepper and celery around the chicken.
- Stir together the crushed tomatoes, broth and garlic and pour them into the cooker.
- Cover and cook on low for 3 hours, then fold in the smoked sausage.
- Cover and cook on low for 2 hours more, then add the frozen okra.
- Cook until the okra is tender and the chicken reaches at least 165°F, 45 to 60 minutes.
- Break the chicken into large pieces, taste for salt and serve over hot rice.
Teriyaki Pineapple Chicken Thighs
This pineapple chicken is a tiki bar classic. The pineapple juice does the tenderizing, and its flavor mellows, so leave out the pineapple chunks if you're not a fan of cooked pineapple.
Ingredients
Method
- Arrange the chicken thighs in a 6-quart slow cooker.
- Whisk the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger and garlic and pour it over the chicken.
- Cover and cook on low until the thighs are tender, 4 to 4 1/2 hours.
- Add the drained pineapple chunks and bell pepper and cook on high for 20 to 30 minutes.
- Transfer the chicken, pineapple and pepper to a platter.
- Whisk the cornstarch with cold water, stir it into the sauce and cook uncovered on high until glossy, 5 to 8 minutes.
- Spoon the teriyaki sauce over the chicken and serve with rice.
Paprika Chicken Thighs with Peppers
I'm a big fan of a classic Hungarian chicken paprikash, and this slow cooker meal hits a lot of the same notes. Whisk in the sour cream at the very end, or else it'll break.
Ingredients
Method
- Season the thighs with the salt, both paprikas and black pepper.
- Brown the chicken in the vegetable oil over medium-high heat, 3 minutes per side, and transfer it to a 6-quart slow cooker.
- Add the onion, bell peppers, garlic, tomatoes and broth.
- Cover and cook on low until the thighs are tender, 6 to 6 1/2 hours.
- Move the chicken to a platter and stir the cornstarch mixed with cold water into the vegetables and sauce.
- Cook on high for 8 minutes, turn off the cooker and let the bubbling stop.
- Stir in the sour cream, return the chicken and serve over the cooked egg noodles.
Slow-Cooker Chicken Adobo
Filipino chicken adobo is basically a slow-cooked braise as is, so it's a natural fit for the crockpot. Resist the temptation to add more seasoning. Filipino food is all about simplicity.
Ingredients
Method
- Arrange the chicken thighs in one layer in a 6-quart slow cooker.
- Add the soy sauce, garlic, bay leaves, peppercorns, brown sugar and water.
- Pour the vinegar over the top without stirring, cover and cook on low for 30 minutes.
- Turn the thighs once, cover and continue cooking until very tender, 5 1/2 to 6 hours.
- Transfer the chicken to a platter and discard the bay leaves.
- Cook the sauce uncovered on high until reduced slightly, 12 to 15 minutes, and skim any excess fat.
- Spoon the sauce and garlic over the chicken and serve with hot rice.
Dump-and-Go Barbecue Chicken Thighs and Beans
Slow-cooked barbecue chicken is a picnic favorite, and beans make this a complete meal. Be sure to use a thicker barbecue sauce; something Kansas City-style would be a natural fit.
Ingredients
Method
- Combine the pinto beans, tomatoes, onion, barbecue sauce, broth, Worcestershire and paprika in a 6-quart slow cooker.
- Season the chicken thighs with the salt and nestle them into the bean mixture.
- Cover and cook on low until the thighs are very tender, 6 to 6 1/2 hours.
- Move the chicken to a board and cut or pull it into large bite-size pieces.
- Stir the cider vinegar into the beans and fold the chicken back in.
- Rest uncovered 10 minutes before ladling into bowls.
Red Curry Chicken Thighs with Green Beans
Thai curries are really easy to make at home, and chances are your local Thai takeout is using canned curry pastes anyway. However, curry pastes are easy to make in advance and freeze well, so with a little advance prep, you can make something better than what most restaurants have on offer.
Ingredients
Method
- Put the chicken thighs and sliced onion in a 6-quart slow cooker.
- Whisk the coconut milk, curry paste, fish sauce, brown sugar and broth until smooth and pour it over the chicken.
- Cover and cook on low until the thighs are tender, 4 to 4 1/2 hours.
- Add the bell pepper and green beans, cover and cook on high until crisp-tender, 20 to 30 minutes.
- Stir in the lime juice and taste the sauce before adding any salt.
- Serve the chicken, vegetables and curry sauce over hot jasmine rice.
Whole Chicken with Root Vegetables
When the weather gets cold, meat slow-cooked with roast vegetables hits just right. I really love parsnips, and they add the perfect mix of sweetness and earthiness here.
Ingredients
Method
- Pat the chicken dry and season it inside and out with the salt, black pepper, garlic powder and thyme.
- Put the onion halves cut-side down in a 6-quart slow cooker and arrange the carrots, parsnips and potatoes around them.
- Pour the broth over the vegetables and set the chicken breast-side up on the onion.
- Cover and cook on low until the breast reaches 165°F and the thigh reaches at least 175°F, 5 to 5 1/2 hours.
- Transfer the chicken carefully to a foil-lined pan and move the vegetables to a serving dish.
- Broil the chicken 6 inches from the heat for 3 to 5 minutes until the skin browns, watching continuously.
- Rest the bird for 15 minutes before carving and serve it with the vegetables and skimmed juices.
Lemon-Rosemary Whole Chicken
While you won't get the crispy skin of an oven-roasted chicken, you will get a more even cook, preventing dry breasts. Feel free to stick a couple of sprigs of rosemary in the cavity of the chicken for extra flavor.
Ingredients
Method
- Pat the chicken dry inside and out.
- Mix the salt, black pepper, lemon zest, rosemary, garlic and olive oil and rub it over the entire bird.
- Spread the onion slices in a 6-quart slow cooker, pour in the broth and set the chicken breast-side up over them.
- Cover and cook on low until the breast reaches 165°F and the thigh reaches at least 175°F, 5 to 5 1/4 hours.
- Move the chicken to a board and rest it for 15 minutes before carving.
- Skim the onion juices, stir in the fresh lemon juice and spoon them over the carved chicken.
Smoky Taco Whole Chicken
If you're making chicken tacos, the slow cooker is a natural choice. This recipe uses ancho chili powder, but I think a couple of whole guajillos in the sauce would be an awesome choice too.
Ingredients
Method
- Pat the chicken dry and combine the salt, paprika, cumin, ancho chile powder and garlic powder.
- Rub the seasoning inside and over the chicken.
- Spread the onion and tomatoes in a 6-quart slow cooker, add the broth and set the chicken breast-side up on top.
- Cover and cook on low until the breast reaches 165°F and the thigh reaches 175°F, 5 to 5 1/2 hours.
- Transfer the bird to a rimmed pan, remove the skin and bones and shred the meat into thick pieces.
- Skim the cooker liquid and fold enough of the onion, tomato and juices into the meat to moisten it.
- Serve the chicken in warm corn tortillas with shredded cabbage.
Rotisserie-Spice Whole Chicken
No shame in anyone who buys rotisserie chickens at the supermarket, but they're often too dang salty. This recipe lets you control the seasoning, and the spice mix here perfectly mimics the hot-to-go section.
Ingredients
Method
- Pat the chicken thoroughly dry inside and out.
- Mix the salt, paprika, onion powder, garlic powder, thyme, black pepper, cayenne and vegetable oil into a paste.
- Rub the paste all over the bird and set the onion quarters in a 6-quart slow cooker.
- Place the chicken breast-side up on the onion, cover and cook on low until the breast reaches 165°F and the thigh reaches at least 175°F, 5 to 5 1/4 hours.
- Move the chicken to a foil-lined pan and broil 6 inches from the heat for 3 to 5 minutes until the skin browns.
- Rest for 15 minutes before carving and save the skimmed cooking juices for leftovers.
All-Purpose Garlic Shredded Chicken
When you need a little extra oomph for a casserole or salad, tag in this garlic shredded chicken. It's perfectly fine by itself, but its versatility is its selling point.
Ingredients
Method
- Season the chicken breasts and thighs with the salt, black pepper and onion powder.
- Put the onion, garlic and bay leaf in a 6-quart slow cooker and arrange the chicken over them.
- Pour in the broth, cover and cook on low until both cuts reach at least 165°F, 4 to 4 1/2 hours.
- Transfer the chicken to a rimmed pan and discard the bay leaf.
- Shred the meat into thick strands and strain and skim the cooking broth.
- Fold 3/4 cup broth into the chicken, cool promptly and divide into covered meal-size portions.
Red Enchilada Shredded Chicken
A good-quality jarred enchilada sauce is one of the better non-perishable sauces you can buy. A little extra seasoning gives this chicken the homemade flavor that makes it a treat on tortillas or rice.
Ingredients
Method
- Arrange the chicken breasts in a 6-quart slow cooker.
- Whisk the enchilada sauce, tomato paste, ancho chile powder, cumin, garlic powder, salt and broth.
- Pour the sauce over the chicken, cover and cook on low until the thickest breast reaches 165°F, 4 to 5 hours.
- Move the chicken to a shallow bowl and shred it with two forks.
- Skim the sauce, stir in the cider vinegar and return the chicken to the cooker.
- Cook on high uncovered for 10 minutes, then cool or use the chicken with enough sauce to keep it moist.
Sesame-Soy Shredded Chicken
As a kid, I used to sometimes just smell the sesame oil bottle. I'm only half-joking when I say I'd wear it as cologne. However, be sure to save it for the end, so the deliciously toasty aroma is preserved in all its glory.
Ingredients
Method
- Put the chicken thighs in a 6-quart slow cooker.
- Whisk the soy sauce, broth, rice vinegar, honey, ginger and garlic and pour it over the chicken.
- Cover and cook on low until the thighs are very tender, 4 1/2 to 5 hours.
- Transfer the chicken to a shallow bowl and shred it into bite-size strands.
- Stir the cornstarch mixed with cold water into the sauce and cook uncovered on high until lightly thickened, 6 to 8 minutes.
- Turn off the cooker, stir in the sesame oil and fold the shredded chicken through the sauce.
Honey-Lime Shredded Chicken
This dish uses lime in three ways. First, lime zest and fresh lime juice provide the background flavor, and then a squeeze of lime at the end gives brightness.
Ingredients
Method
- Season both cuts of chicken with the salt, cumin, garlic powder and lime zest.
- Arrange the chicken in a 6-quart slow cooker and add the broth, honey and 2 tablespoons lime juice.
- Cover and cook on low until the breasts and thighs reach at least 165°F, 4 to 4 1/2 hours.
- Move the chicken to a rimmed pan and shred it into thick strands.
- Skim the cooker liquid and stir in the remaining fresh lime juice.
- Moisten chicken with enough lime cooking juice before serving or cooling in portions.
Tomato-Basil Chicken Parmesan
Basically a cacciatore with cheese on top, this is a perfect family-style dinner. Personally, I'd swap out the breasts for thighs, but the choice is yours.
Ingredients
Method
- Season the chicken with the salt and black pepper and brown it in the olive oil for 3 minutes per side.
- Stir the crushed tomatoes, garlic, basil, oregano, crushed red pepper and Parmesan in a 6-quart slow cooker.
- Nestle the chicken in the sauce, cover and cook on low until the breasts reach 165°F, 3 to 3 1/2 hours.
- Turn off the cooker, sprinkle the mozzarella evenly over the chicken and replace the lid.
- Let the cheese melt in the residual heat for 10 minutes.
- Slice the chicken and serve it with the tomato sauce over freshly cooked spaghetti.
Dump-and-Go Chicken Tortilla Soup
This recipe is a lot thicker than most tortilla soups, but it's very much a complete meal. The slow softening of the tortillas in the stew is half the joy of eating it.
Ingredients
Method
- Put the chicken breasts in a 6-quart slow cooker and season them with the salt, chili powder and cumin.
- Add the crushed tomatoes, black beans, corn, green chiles, onion and broth.
- Cover and cook on low until the chicken reaches 165°F and the onion is tender, 4 to 4 1/2 hours.
- Transfer the chicken to a bowl and shred it into thick strands.
- Return the chicken, stir in the lime juice and let the soup stand covered for 10 minutes.
- Ladle into bowls and add the crisp tortilla strips immediately before eating.
Honey-Mustard Chicken and Carrots
Honey-mustard sauce is a great template for a flavorful emergency sauce. This recipe uses a mix of Dijon and whole-grain mustard, but use what you've got.
Ingredients
Method
- Spread carrots in a 6-quart slow cooker. Season chicken with salt and pepper.
- Whisk both mustards, honey, broth, vinegar, and garlic powder. Reserve 1/3 cup in refrigerator.
- Set chicken over carrots; pour remaining sauce around it. Cover.
- Cook on low 3 hours; add green beans around chicken.
- Cover; cook 30 to 60 minutes more until breasts reach 165°F and beans are crisp-tender.
- Transfer chicken and vegetables to a platter; stir reserved sauce into cooker.
- Mix cornstarch with cold water; add to cooker. Cook on high about 6 minutes until glossy; spoon over chicken.
Chicken and Wild Rice Mushroom Soup
Wild rice is one of the few carbs that work well in a slow cooker. That makes this as easy a one-pot recipe as can be.
Ingredients
Method
- Put the wild rice, mushrooms, onion, carrots and celery in a 6-quart slow cooker.
- Season the chicken with the salt and thyme, set it over the vegetables and pour in the broth.
- Cover and cook on low until the wild rice opens and the thighs are tender, 6 to 7 hours.
- Transfer the chicken to a bowl and shred it into bite-size pieces.
- Melt the butter in a saucepan, whisk in the flour and cook for 1 minute.
- Gradually whisk in the warm milk and simmer until lightly thickened, about 4 minutes.
- Stir the milk sauce and chicken into the cooker and heat on high for 10 minutes without boiling hard.
Tomato-Basil Chicken Penne
This is, at its heart, a marinara pasta with chicken. While I personally like to finish pasta in the sauce, that doesn't really work for slow-cooked chicken, so fully cook it separately.
Ingredients
Method
- Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
- Stir together the crushed tomatoes, drained diced tomatoes, garlic, oregano and crushed red pepper and pour them over the chicken.
- Cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
- Transfer the chicken to a board, cut it into bite-size pieces and return it to the sauce.
- Boil the penne in salted water until just tender and drain it well.
- Fold the hot pasta and Parmesan into the chicken sauce and turn off the cooker.
- Stir in the fresh basil, let the pasta stand for 5 minutes and serve.
Spinach-Artichoke Chicken Pasta
This pasta borrows the spinach-and-artichoke combination without turning dinner into a bowl of dip. Chicken thighs make a savory broth, and cream cheese plus Parmesan enter after cooking for a smooth sauce. Shells are boiled separately and hold the chopped vegetables well.
Ingredients
Method
- Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
- Add the artichokes, onion, garlic and broth, cover and cook on low until the thighs are tender, 5 to 5 1/2 hours.
- Move the chicken to a bowl, cut it into bite-size pieces and skim the cooking liquid.
- Turn the cooker to high and whisk in the softened cream cheese until smooth, then add the Parmesan.
- Stir in the spinach and chicken and cook until the spinach wilts, about 8 minutes.
- Boil the pasta shells until just tender and drain them well.
- Fold the hot shells through the chicken sauce and serve immediately.
Pesto Chicken Tortellini
This is one of those recipes that rewards advance prep. Make a big batch of pesto when you've got fresh basil, portion it out, and freeze it for later, and it'll be way better than anything in a jar. More power to you if you prep tortellini too, but I'll probably be using the best-quality tortellini I can buy at the supermarket.
Ingredients
Method
- Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
- Add the onion, garlic and broth, cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
- Move the chicken to a board, cut it into bite-size pieces and return it to the cooker.
- Switch to high, add the tortellini and cover until almost tender, 15 to 20 minutes.
- Fold in the cherry tomatoes and cook for 5 minutes more.
- Turn off the cooker, stir in the pesto and Parmesan and serve as soon as the sauce coats the pasta.
Chicken Cheesesteak Sandwiches
I may be persona non grata within Philadelphia city limits for saying this, but I think the cheesesteak formula works with chicken too. The topping comes together in a slow cooker, ready to assemble into an easy weeknight sandwich.
Ingredients
Method
- Season the chicken with the salt, garlic powder and black pepper and put it in a 6-quart slow cooker.
- Add the onion, broth and Worcestershire, cover and cook on low for 2 1/2 hours.
- Add both bell peppers and continue cooking until the chicken reaches at least 165°F and pulls apart, 1 1/2 to 2 hours.
- Move the chicken to a board, slice or pull it into bite-size pieces and return it to the vegetables.
- Use a slotted spoon to divide the chicken mixture among the hoagie rolls and top each with provolone.
- Broil the open sandwiches until the cheese melts and the roll edges toast, 2 to 3 minutes.
Creamy Ranch Chicken and Potatoes
Here's a condensed soup recipe… if you must. That being said, consider upping the chicken broth and whisking in a little more sour cream at the end, and I'm sure you'll get a tastier result.
Ingredients
Method
- Spread the potatoes in a 6-quart slow cooker and arrange the chicken breasts on top.
- Whisk the condensed soup, broth, ranch seasoning and black pepper until smooth and spoon it over the chicken.
- Cover and cook on low for 3 1/2 hours.
- Add the green beans around the chicken, cover and cook until the breasts reach 165°F and the potatoes are tender, 30 to 60 minutes more.
- Transfer the chicken and vegetables to a platter and turn off the cooker.
- Stir the sour cream into the hot sauce until smooth and spoon it over the dinner.
Chicken and Savory Stuffing Casserole
Consider this an emergency meal if you've got boxed stuffing and cream of mushroom soup. That being said, if you've got day-old bread instead of boxed stuffing, all the better; season as you please.
Ingredients
Method
- Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker with the onion and carrots.
- Whisk the condensed soup, 1/2 cup broth and Worcestershire and spread it over the chicken.
- Cover and cook on low until the thighs are tender, about 4 hours.
- Toss the stuffing mix with the remaining broth and melted butter until evenly moistened.
- Scatter the frozen peas over the chicken and spoon the stuffing in an even layer on top without stirring.
- Cover and cook on high until the stuffing is hot and set and the carrots are tender, 45 to 60 minutes.
- Rest uncovered 10 minutes before serving.
Breasts vs thighs in a slow cooker, honestly
Chicken breasts are useful when you want clean slices, a lighter shredded filling or a neutral partner for tomato, lemon and green chile. They are also unforgiving. Most boneless breasts are finished after three to four hours on low, and a thin piece can be ready sooner. Choose breasts of similar size, leave them whole and check the thickest one with an instant-read thermometer. If a recipe also contains potatoes or carrots, give those vegetables a head start instead of forcing the chicken to wait for them.
Thighs contain more fat and connective tissue, which gives them a wider window. Boneless thighs can usually handle four to six hours on low and remain juicy enough to pull, while bone-in thighs may take a little longer. They are the stronger choice for curry, adobo, cacciatore and soup that needs time for rice or sturdy vegetables. Skin does not crisp inside a covered cooker, so remove it before cooking or brown the finished chicken briefly under a broiler when the recipe calls for it.
Neither cut should be judged only by the clock. Chicken is safely cooked at 165°F in the thickest part, away from bone, but thighs can become more tender above that temperature. Breasts should come out soon after they reach it. A cooker packed tightly, opened repeatedly or started with refrigerator-cold ingredients can run behind the recipe; a newer cooker may run ahead. Use the time range to know when to begin checking, then let temperature and texture decide.
How long is too long for chicken on low
For boneless breasts, eight hours on low is almost always too long. The meat may sit in plenty of liquid and still become cottony because moisture has been squeezed from its muscle fibers. Three to four hours is a more realistic range for many current slow cookers. Whole chickens and large batches take longer because of their mass, while thighs tolerate a longer simmer. Follow the range in each recipe and use a programmable cooker that switches to warm once the food is done if you cannot be present.
Warm is for holding fully cooked food, not for slowly finishing raw chicken. It should keep dinner at 140°F or above, but quality continues changing even at that lower heat. Breast meat can dry within an hour or two, pasta keeps absorbing sauce and dairy may separate. Soups and saucy thigh dishes are somewhat more forgiving. If the cooker will sit through a long workday, choose a recipe designed around thighs, wild rice, beans or a whole bird instead of trying to stretch a short breast recipe.
Do not use a delayed start with raw chicken. Meat sitting in an unheated crock can remain in an unsafe temperature range before cooking begins. Thaw frozen chicken in the refrigerator, assemble the recipe shortly before cooking and start the cooker promptly. When dinner is done, refrigerate leftovers in shallow containers within two hours. Shredded chicken keeps its best texture when stored with a little defatted cooking liquid and reheated gently, rather than being left on warm until everyone has eaten.
