Crockpot Chicken Recipes

I gotta say, when i threw 4 seasoned chicken breasts, roughly chopped onions and garlic, red bell peppers, a can of diced tomatoes, chicken broth, basil, oregano, paprika, carrots, celery (and even a splash of heavy cream if i was feelin extra) into my crockpot, i never expected it to turn into this insanely cozy meal that totally saved my hectic day.

I love making crockpot chicken because its healthy and fast. I use lean boneless chicken breasts with salt, pepper, onions, garlic, red bell pepper and tomatoes in a rich chicken broth.

I think the balance of protein, low fat and natural vitamins from these items makes this a nutritious meal.

Ingredients

• Chicken breasts: lean protein base, filling and healthy for hearty meals.
• Garlic: aromatic flavor booster, supports immunity and adds a rich spice kick.
• Carrots: contribute natural sweetness, vitamins and a satisfying crunchy texture.
• Red bell pepper: offers vibrant color, vitamin C and a subtle fresh heat.
• Onion: delivers a savory base that deepens flavor even when chopped roughly.
• Diced tomatoes: add tanginess, moisture and a pop of natural sweet acidity.
• Chicken broth: infuses rich depth, warms the sauce and keeps it juicy.
• Optional heavy cream: creates a creamy, indulgent texture, rounding out tangy notes.
• Optional parsley: finishes the dish with fresh herbal brightness and visual appeal.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tsp salt and 1/2 tsp ground black pepper
• 1 medium yellow onion, chopped roughly
• 3 garlic cloves, minced (or more if you like it extra garlicky)
• 1 red bell pepper, seeded and chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup low sodium chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp paprika (smoked ones work best if you can find em)
• 2 carrots, peeled and sliced into thick rounds
• 2 celery stalks, chopped
• Optional: 1/2 cup heavy cream for a creamier sauce
• Optional: Fresh chopped parsley for a garnish at the end

How to Make this

1. First off, place the 4 boneless, skinless chicken breasts in your crockpot and season them all over with 1 tsp salt and 1/2 tsp black pepper.

2. Next, toss in your roughly chopped medium yellow onion and the 3 minced garlic cloves (or more if you like it extra garlicky).

3. Add the chopped red bell pepper next, making sure its seeds are removed.

4. Then pour the entire can of diced tomatoes into the pot, juice and all.

5. Now, add 1 cup of low sodium chicken broth to the mix so you get plenty of liquid to cook the chicken in.

6. Sprinkle in the dried basil, dried oregano, and 1 tsp of paprika (if you can find a smoked one that works even better).

7. Toss in the 2 peeled and thickly sliced carrots and the 2 chopped celery stalks.

8. Stir everything lightly so that all the herbs and veggies mix well with the chicken and liquids.

9. Cover your crockpot and cook on low for about 4 to 6 hours until the chicken is tender and fully cooked.

10. If you prefer a creamier sauce, stir in 1/2 cup heavy cream during the last 15 minutes of cooking and garnish with fresh chopped parsley before serving.

Equipment Needed

1. Crockpot
2. Sharp knife
3. Cutting board
4. Measuring spoons and measuring cup
5. Can opener
6. Stirring spoon
7. Vegetable peeler

FAQ

• Q: How long should i cook the chicken in the crockpot?
  A: Usually you want to cook it on low for about 6 to 7 hours or on high for 3 to 4 hours depending on your crockpot.
• Q: Can i use bone-in chicken instead of boneless?
  A: Yes you can use bone-in chicken, but you might need to increase the cooking time a bit so it cooks completely.
• Q: What if i want a thicker sauce?
  A: If you prefer a thicker sauce try adding a little mix of flour and water about 15 minutes before serving to let it thicken up.
• Q: Are there any substitutions i can make for the vegetables?
  A: Definitely! You can swap out the red bell pepper for another color you like or add in other veggies like zucchini if its what you have.
• Q: Is it possible to make this recipe a day ahead?
  A: Yup, you can make it in advance and reheat it later, its even better when the flavors have had time to meld together.

Crockpot Chicken Recipes Substitutions and Variations

• If you can’t find chicken breasts, try using boneless, skinless chicken thighs or even turkey breast for a slightly different flavor.
• If you’re out of fresh garlic, use about 1/2 tsp of garlic paste instead of three cloves. It’ll still give you that garlicky kick.
• Not into red bell peppers? Swap them out with green or yellow bell peppers, or even skip the pepper and add a bit more tomato.
• Don’t have low sodium chicken broth? Dissolve a bouillon cube in a cup of boiling water and use that in its place.
• If dried paprika isn’t available, a mix of a pinch of regular paprika and a tiny bit of cayenne pepper can do the trick for that smoky taste.

Pro Tips

Alright, here’s a reworked version of the recipe with some extra pro tips thrown in:

So first, grab about 4 chicken breasts (boneless and skinless) – roughly 1.5 lbs, then season them with about a teaspoon of salt and half a teaspoon of black pepper on all sides. Throw in your roughly chopped yellow onion and the minced garlic (if you really like garlic, go ahead and add an extra clove or two). Next, add in your chopped red bell pepper (make sure you get rid of the seeds) along with a can of diced tomatoes complete with its juice. Now add 1 cup of low sodium chicken broth so there’s plenty of liquid for all that flavor. Sprinkle in dried basil, dried oregano, and a teaspoon of paprika – if you can track down a smoked one, thats even better. Then toss in your roughly sliced carrots (go for thick rounds) and chopped celery. Stir everything up a bit, cover it up, and let it cook on low in your crockpot for about 4 to 6 hours until the chicken is nice and tender. If you want the sauce to be creamier, stir in about 1/2 cup of heavy cream in the last 15 minutes of cooking and finish it off with some fresh chopped parsley as a garnish.

Pro Tip 1: Searing the chicken in a hot pan for a couple minutes on each side before putting it in the crockpot can lock in extra flavor.
Pro Tip 2: If you like a deeper tomato flavor, pour in every bit of the tomatoes including the juice and let them break down slowly throughout the cooking process.
Pro Tip 3: Adding that cream at the very end is key so it doesn’t split or curdle – just stir it in during the last 15 minutes.
Pro Tip 4: Don’t be afraid to adjust the garlic – if you’re a garlic fan, more really is better for that extra kick.