11 Slow Cooker Chicken Recipes To Make for Dinner

I use my slow cooker all year round, but I rely on it the most in the fall. The transition from summer to fall cooking is both exhilarating and overwhelming. I look forward to eating cozy, comforting meals but also have a hard time finding the time to cook. Cue the slow cooker. 

The slow cooker is especially useful when it comes to cooking chicken. The low and slow method helps chicken not dry out. The tender, slow cooked chicken is easy to for you to shred inside the slow cooker, and you can serve it straight from the cooker as well.

As easy as slow cooking cooking chicken is, I do have two tips for success.

• Make sure that your chicken is thawed before putting it in the slow cooker. Frozen chicken will not only change the amount of time it takes to cook, but the USDA warns that putting frozen chicken in the slow cooker can allow bacteria to grow because the chicken will take too long to thaw.
• Cooking times can vary greatly. It’s a good idea to periodically check on the progress. I recommend checking after the first hour and then halfway through the cooking time. You can always adjust the setting to speed it up or slow it down depending on what time you plan on eating dinner.

We have tacos weekly and having multiple go-to fillings keeps it from being boring. This shredded chicken has a slightly smoky flavor from the canned chipotles’ adobo sauce. If you have more leftovers than can be eaten in the next 5 days, freeze in individual freezer bags for up to 3 months.

Recipe developer Liz Mervosh says, “For my take on the classic dish, I call for mayonnaise instead of butter for an extra dose of savory creaminess. I used a stock base rather than chicken gravy mix because you’ll never find me without a jar of stock base in the fridge; it amps up the chicken flavor.”

A warming chicken stew is a welcome dinner any day of the week. Store-bought chermoula keeps the ingredient list to a mere six ingredients. Serve with couscous or quinoa.

What makes this chili easy? Well, there’s very little chopping and it’s incredibly flexible when it comes to timing. The chicken, spices, and vegetables can simmer in the slow cooker from anywhere between 2 hours on high to 8 hours on low. Then the beans, corn, and vinegar are added at the end so that they don’t end up mushy and overcooked.

Chicken and rice is one of my all time favorite casseroles. Keep all the flavor by sauteeing the vegetables and browning the chicken in a skillet before letting the slow cooker do the rest.

While the stovetop version is easy, the slow cooker instructions are even easier. Put everything in the slow cooker except for the beans and then cook until the chicken is able to be shredded. Shred the chicken and then add the beans. Done!

Dried spices are the hero in this flavorful Moroccan chicken. Chicken thighs are coated in an array of spices and cooked along with olives and sliced lemons. The chicken releases liquid when it cooks so you don’t have to add any additional liquid.

Get tender shredded chicken with the help of pineapple juice. It adds a touch of sweetness and tenderizes the chicken thighs. Of course, you can use this filling for tacos, but it’s also a splendid filling for quesadillas, as a topping for nachos, or in a burrito bowl.

Take the stovetop version to greater heights by making a homemade chicken stock in the slow cooker. Next add a truckload of mild roasted Hatch green chiles and cook for another two hours. Serve with cilantro, sliced avocado, and tortilla chips. 

Don’t toss the rotisserie chicken carcass. Instead, use it to make chicken stock in the slow cooker. The stock can cook for 12 to 24 hours. Once it’s ready, you can use it for cozy meals such as chicken and dumplings.

Not everyone loves a spicy, beefy, tomato-based chili so make everyone happy with a milder chicken version. Chicken stock gives it a rich chicken flavor. If you use dry beans, you can put it all in the slow cooker at the same time.