26 Delicious Low Cal Slow Cooker Chicken Recipes

Venturing into the world of slow cooker chicken recipes just got more exciting with these 26 delicious low-calorie options. Perfect for busy weeknights or cozy weekends, these dishes deliver maximum flavor without the guilt. From comforting classics to fresh, zesty creations, there’s something here for every craving. Get ready to transform your dinner routine—let’s dive into these mouthwatering meals that make healthy eating effortless and enjoyable!

Slow Cooker Lemon Herb Chicken

Hectic weeknights demand effortless meals that deliver big flavor. This slow cooker lemon herb chicken requires minimal prep but yields tender, aromatic results. Perfect for busy households seeking wholesome dinners without the fuss.

Ingredients

Chicken thighs – 2 lbs
Lemon juice – ¼ cup
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken broth – ½ cup

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Combine lemon juice, olive oil, garlic powder, oregano, salt, and pepper in a medium bowl.
3. Place chicken thighs in slow cooker in a single layer without overcrowding.
4. Pour seasoning mixture evenly over chicken thighs.
5. Add chicken broth around the edges to prevent sticking.
6. Cover slow cooker and cook on LOW for 6 hours or HIGH for 3 hours until internal temperature reaches 165°F.
7. Remove chicken from slow cooker and let rest for 5 minutes before serving.
8. Skim excess fat from cooking liquid if desired for a cleaner sauce.
9. Serve chicken with cooking liquid spooned over top.

Outstandingly tender chicken falls apart with gentle pressure, infused with bright lemon and earthy herbs. The cooking liquid creates a light, flavorful sauce perfect over rice or mashed potatoes. Leftovers make excellent filling for wraps or topping for salads the next day.

Crockpot Chicken and Vegetable Stew

Just toss everything in your slow cooker before work—this hearty stew practically cooks itself. Juicy chicken thighs and colorful vegetables simmer together all day, filling your kitchen with comforting aromas. You’ll come home to a complete, nourishing meal that requires minimal effort.

Ingredients

Chicken thighs – 2 lbs
Carrots – 2 cups, chopped
Potatoes – 3 cups, cubed
Onion – 1 cup, diced
Chicken broth – 4 cups
Tomato paste – 2 tbsp
Garlic – 3 cloves, minced
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Thyme – 1 tsp, dried

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until golden brown.
4. Flip chicken and cook for 4 more minutes until browned on the second side.
5. Transfer chicken to the crockpot, arranging in a single layer at the bottom.
6. Add chopped carrots, cubed potatoes, diced onion, and minced garlic to the crockpot.
7. Whisk tomato paste into chicken broth until fully dissolved to prevent clumping.
8. Pour broth mixture over the chicken and vegetables in the crockpot.
9. Sprinkle salt, black pepper, and dried thyme evenly over the contents.
10. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until chicken shreds easily with a fork.
11. Remove chicken from the crockpot and shred using two forks, discarding bones and skin.
12. Return shredded chicken to the crockpot and stir to combine with vegetables and broth.
13. Let the stew rest for 15 minutes uncovered to allow flavors to meld and slightly thicken.
14. Ladle the stew into bowls and serve immediately. Perfectly tender chicken falls apart at the slightest touch, while the vegetables maintain just enough bite. Pour this stew over creamy polenta or serve with crusty bread for soaking up the rich, herb-infused broth.

Low-Calorie Slow Cooker Chicken Fajitas

Busy weeknights demand smart solutions. These low-calorie slow cooker fajitas deliver big flavor with minimal effort. Just prep, set, and forget until dinner time.

Ingredients

• Chicken breasts – 1.5 lbs
• Bell peppers – 3, sliced
• Onion – 1 large, sliced
• Fajita seasoning – 2 tbsp
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Low-calorie tortillas – 8

Instructions

1. Slice chicken breasts into ½-inch strips against the grain for tender results.
2. Combine chicken strips, sliced bell peppers, and sliced onion in slow cooker.
3. Sprinkle fajita seasoning evenly over chicken and vegetables.
4. Drizzle olive oil and lime juice over the mixture.
5. Toss everything until evenly coated with seasoning.
6. Cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
7. Check chicken texture at 5 hours on LOW – it should shred easily with forks when done.
8. Warm tortillas in dry skillet over medium heat for 30 seconds per side until pliable.
9. Use slotted spoon to drain excess liquid when serving to keep tortillas from getting soggy.
10. Divide chicken and vegetable mixture evenly among warmed tortillas.

Zesty lime cuts through the rich fajita spices while keeping calories in check. The chicken becomes incredibly tender, shredding effortlessly between soft tortillas. Serve with fresh pico de gallo or Greek yogurt for extra freshness without the guilt.

Slow Cooker Garlic Parmesan Chicken

Getting dinner on the table just got easier with this hands-off recipe. Garlic Parmesan Chicken simmers all day in your slow cooker, filling your kitchen with an incredible aroma. Great for busy weeknights or casual gatherings.

Ingredients

Chicken breasts – 2 lbs
Garlic powder – 2 tbsp
Parmesan cheese – 1 cup
Chicken broth – ½ cup
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place 2 lbs chicken breasts in a 6-quart slow cooker.
2. Sprinkle 2 tbsp garlic powder evenly over chicken.
3. Add 1 tsp salt and ½ tsp black pepper to the slow cooker.
4. Pour ½ cup chicken broth around the chicken, not directly over it.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. Check internal temperature reaches 165°F using a meat thermometer.
7. Remove chicken from slow cooker and shred with two forks.
8. Tip: Reserve the cooking liquid for extra flavorful sauce.
9. Return shredded chicken to the slow cooker.
10. Stir in ½ cup heavy cream until fully incorporated.
11. Add 1 cup Parmesan cheese and mix thoroughly.
12. Tip: Grate your own Parmesan for better melting texture.
13. Cook on HIGH for 15 minutes until sauce thickens slightly.
14. Tip: For thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir in.
15. Serve immediately while hot.
Perfectly tender chicken shreds easily in the rich, creamy sauce. The garlic and Parmesan create a savory, comforting flavor profile that pairs wonderfully with pasta or crusty bread. Try serving over zucchini noodles for a low-carb option that doesn’t sacrifice flavor.

Slow Cooker Balsamic Chicken Thighs

Unbelievably tender chicken thighs come together with minimal effort in this slow cooker favorite. Using just a handful of pantry staples creates a deeply flavorful meal that practically cooks itself. This hands-off approach yields fall-off-the-bone results perfect for busy weeknights.

Ingredients

Chicken thighs – 2 lbs
Balsamic vinegar – ½ cup
Honey – ¼ cup
Soy sauce – 2 tbsp
Garlic – 4 cloves
Chicken broth – ½ cup
Cornstarch – 1 tbsp

Instructions

1. Place 2 lbs chicken thighs in a 6-quart slow cooker.
2. Mince 4 garlic cloves and sprinkle over chicken.
3. Whisk together ½ cup balsamic vinegar, ¼ cup honey, 2 tbsp soy sauce, and ½ cup chicken broth in a separate bowl.
4. Pour liquid mixture over chicken, ensuring all pieces are coated.
5. Cover slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
6. Remove chicken thighs from slow cooker using tongs and transfer to a serving platter.
7. Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
8. Pour cooking liquid from slow cooker into a saucepan and bring to a boil over medium-high heat.
9. Whisk cornstarch slurry into the boiling liquid and cook for 2 minutes until thickened.
10. Spoon thickened sauce over chicken thighs before serving.

You’ll love the sweet-tangy glaze that caramelizes beautifully over the tender chicken. The meat pulls apart effortlessly with just a fork, making it perfect for shredding over rice or stuffing into warm tortillas. This versatile dish adapts well to meal prep and tastes even better the next day.

Slow Cooker Greek Chicken Pita

Keeping weeknight dinners simple doesn’t mean sacrificing flavor. This Greek-inspired chicken cooks hands-off in your slow cooker, ready to stuff into warm pitas for a satisfying meal that practically makes itself.

Ingredients

• Boneless, skinless chicken thighs – 2 lbs
• Olive oil – 2 tbsp
• Lemon juice – ¼ cup
• Dried oregano – 2 tsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Pita bread – 6 pieces

Instructions

1. Pat 2 lbs of boneless, skinless chicken thighs completely dry with paper towels.
2. Place the dried chicken thighs into the bowl of a 6-quart slow cooker.
3. Pour 2 tbsp of olive oil and ¼ cup of lemon juice directly over the chicken.
4. Sprinkle 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper evenly over the chicken.
5. Use tongs to toss the chicken until every piece is coated in the oil, juice, and spices.
6. Cover the slow cooker with its lid and set it to cook on LOW for 6 hours. Do not open the lid during cooking.
7. After 6 hours, uncover the slow cooker and check that the chicken shreds easily with two forks.
8. Use two forks to shred all of the chicken directly in the slow cooker pot.
9. Stir the shredded chicken to mix it with the accumulated cooking juices.
10. Let the chicken sit in the turned-off slow cooker for 10 minutes to absorb the juices.
11. While the chicken rests, warm 6 pieces of pita bread in a dry skillet over medium heat for 1 minute per side, or until pliable.
12. Spoon the shredded Greek chicken into the warmed pita breads.

Resulting in tender, juicy chicken infused with bright lemon and earthy oregano. The slow cooking creates a shreddable texture that soaks up all the flavorful juices, making for a mess-free but incredibly satisfying pita filling. For a creative twist, serve it as a salad topping over crisp romaine instead of in bread.

Crockpot Honey Mustard Chicken

Kickstart your weeknight dinner with this effortless Crockpot honey mustard chicken. Keep it simple with minimal prep and let the slow cooker do the heavy lifting. Know you’ll have tender, flavorful chicken ready when you walk in the door.

Ingredients

– Chicken thighs – 2 lbs
– Honey – ½ cup
– Dijon mustard – ¼ cup
– Chicken broth – ½ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Place 2 lbs chicken thighs in the bottom of a 6-quart slow cooker.
2. Whisk together ½ cup honey, ¼ cup Dijon mustard, ½ cup chicken broth, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
3. Pour the honey mustard mixture evenly over the chicken thighs.
4. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
5. Check the internal temperature of the chicken with a meat thermometer—it should reach 165°F.
6. Remove the chicken thighs from the slow cooker and place on a serving platter.
7. Transfer the remaining liquid from the slow cooker to a small saucepan.
8. Bring the sauce to a simmer over medium heat and cook for 8-10 minutes until slightly thickened.
9. Spoon the thickened sauce over the chicken before serving.

With its glossy, sweet-tangy glaze clinging to fall-apart tender chicken, this dish delivers restaurant-quality flavor with minimal effort. Whisk together a quick side salad or serve over fluffy rice to soak up every drop of the addictive sauce. Whether piled high on buns for sandwiches or served alongside roasted vegetables, this versatile chicken adapts to any meal occasion.

Slow Cooker Teriyaki Chicken

Many weeknights call for minimal effort with maximum flavor payoff. Make this slow cooker teriyaki chicken your go-to solution for busy evenings. Just toss everything in and let the appliance do the work.

Ingredients

– Chicken thighs – 2 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Sesame seeds – 1 tbsp
– Green onions – 2, sliced

Instructions

1. Place 2 lbs chicken thighs in the slow cooker.
2. Pour ½ cup soy sauce over the chicken.
3. Add ¼ cup brown sugar to the slow cooker.
4. Measure 2 tbsp rice vinegar and add to the mixture.
5. Mince 3 cloves garlic and add to the slow cooker.
6. Grate 1 tbsp ginger and incorporate into the sauce.
7. Stir all ingredients until chicken is evenly coated.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
9. Remove chicken from slow cooker and shred with two forks.
10. Whisk together 1 tbsp cornstarch and 2 tbsp water in a small bowl.
11. Pour cornstarch slurry into the slow cooker sauce and stir to combine.
12. Return shredded chicken to the slow cooker and stir to coat in thickened sauce.
13. Sprinkle 1 tbsp sesame seeds over the chicken.
14. Slice 2 green onions and scatter over the top.
15. Serve immediately over rice or noodles.
So tender it falls apart with gentle pressure, this chicken boasts a perfect sweet-savory balance from the caramelized teriyaki glaze. Serve it piled high over steamed jasmine rice with extra green onions for crunch, or stuff it into warm tortillas for an unexpected fusion twist.

Low-Calorie Butter Chicken

Looking for a guilt-free Indian classic? Low-calorie butter chicken delivers rich flavor without the heavy cream. Let’s make this healthier version in under 30 minutes.

Ingredients

Chicken breast – 1 lb
Greek yogurt – ½ cup
Tomato sauce – 1 cup
Garlic – 3 cloves
Ginger – 1 tbsp
Garam masala – 1 tsp
Paprika – 1 tsp
Olive oil – 1 tbsp
Salt – ½ tsp

Instructions

1. Cut chicken breast into 1-inch cubes.
2. Mix Greek yogurt, garam masala, and paprika in a bowl.
3. Add chicken to yogurt mixture, coating thoroughly.
4. Marinate chicken in refrigerator for 15 minutes.
5. Mince garlic cloves and grate ginger.
6. Heat olive oil in large skillet over medium-high heat.
7. Cook chicken until white throughout, about 6-8 minutes.
8. Remove chicken from skillet, set aside.
9. Add minced garlic and grated ginger to same skillet.
10. Sauté until fragrant, about 30 seconds.
11. Pour tomato sauce into skillet, scraping browned bits.
12. Simmer sauce for 5 minutes until slightly thickened.
13. Return chicken to skillet, stirring to coat.
14. Add salt, stir to combine.
15. Simmer for 3 more minutes until heated through.
16. Remove from heat, serve immediately. Get ready for tender chicken in a vibrant, spiced tomato sauce. Serve over cauliflower rice for extra lightness or with naan for traditional comfort.

Slow Cooker Salsa Verde Chicken

Unexpectedly simple yet packed with flavor, this slow cooker salsa verde chicken requires minimal effort for maximum reward. Just toss everything in your crockpot and let the magic happen while you go about your day. You’ll return to perfectly shredded chicken ready for endless meal possibilities.

Ingredients

– Chicken breasts – 2 lbs
– Salsa verde – 16 oz jar
– Chicken broth – ½ cup
– Cumin – 1 tsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Place 2 lbs chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour 16 oz jar salsa verde evenly over the chicken.
3. Add ½ cup chicken broth around the sides of the chicken.
4. Sprinkle 1 tsp cumin, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper over the chicken.
5. Use tongs to flip each chicken breast once, ensuring both sides get coated with seasonings.
6. Cover slow cooker with lid and cook on LOW for 6 hours or HIGH for 3 hours.
7. Check internal temperature with meat thermometer—it should read 165°F when done.
8. Remove chicken from slow cooker using tongs and place on cutting board.
9. Use two forks to shred chicken completely, pulling against the grain for tender strands.
10. Return shredded chicken to slow cooker and stir into remaining sauce.
11. Let chicken sit in warm sauce for 10 minutes to absorb flavors before serving.
12. Taste and adjust seasoning if needed, adding more salt only if necessary. Ready to serve. Resulting chicken stays incredibly moist while absorbing the tangy, slightly spicy salsa verde flavors. Try it stuffed in warm tortillas with fresh cilantro or piled over rice for an easy weeknight dinner that feels special.

Healthy Slow Cooker Chicken Tortilla Soup

Hectic weeknights demand effortless meals that deliver big flavor without the fuss. Healthy slow cooker chicken tortilla soup requires minimal prep and cooks hands-free while you tackle your day. Simply combine ingredients in the morning for a comforting dinner ready by evening.

Ingredients

– Boneless chicken breasts – 1.5 lbs
– Chicken broth – 6 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned black beans – 1 (15 oz) can, drained and rinsed
– Frozen corn – 1 cup
– Diced onion – 1 cup
– Minced garlic – 2 cloves
– Chili powder – 2 tsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lime juice – 2 tbsp
– Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper on both sides.
3. Sear chicken for 3 minutes per side until golden brown but not cooked through.
4. Transfer seared chicken to the slow cooker insert.
5. Add diced onion, minced garlic, chili powder, and cumin to the slow cooker.
6. Pour in chicken broth and canned diced tomatoes with their juices.
7. Stir in drained black beans and frozen corn until evenly distributed.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
9. Remove chicken from slow cooker and shred using two forks.
10. Return shredded chicken to the slow cooker.
11. Stir in lime juice and let heat for 10 minutes.
12. Ladle soup into bowls and serve immediately.

Golden broth surrounds tender shredded chicken with pops of corn and beans in every spoonful. The lime brightens the rich, slightly spicy base perfectly. For extra crunch, top with baked tortilla strips or serve alongside warm cornbread.

Crockpot Herb-Crusted Chicken

Whip up this effortless Crockpot chicken with minimal prep and maximum flavor. With just a handful of ingredients, you can have a comforting meal ready by dinner. The herb crust creates a savory, aromatic dish that practically cooks itself.

Ingredients

Chicken thighs – 2 lbs
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Dried thyme – 1 tsp
Dried rosemary – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Rub olive oil evenly over all chicken surfaces.
3. Combine garlic powder, thyme, rosemary, salt, and pepper in a small bowl.
4. Sprinkle herb mixture generously over both sides of each chicken thigh.
5. Arrange chicken thighs in a single layer in your Crockpot.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
7. Check internal temperature reaches 165°F using a meat thermometer.
8. Let chicken rest for 5 minutes before serving.

The herb crust forms a flavorful, slightly crispy exterior while keeping the chicken incredibly moist inside. Try shredding the chicken and serving over creamy polenta or stuffing it into warm pita bread with fresh vegetables for a complete meal.

Slow Cooker Cilantro Lime Chicken

Unexpectedly simple yet packed with flavor, this slow cooker chicken requires minimal effort for maximum reward. Using just a handful of ingredients transforms ordinary chicken into a zesty, tender meal perfect for busy weeknights.

Ingredients

Chicken breasts – 2 lbs
Lime juice – ¼ cup
Cilantro – ½ cup chopped
Chicken broth – 1 cup
Garlic powder – 1 tsp
Cumin – 1 tsp
Salt – 1 tsp

Instructions

1. Place 2 lbs chicken breasts in the slow cooker.
2. Pour ¼ cup lime juice over the chicken.
3. Add ½ cup chopped cilantro evenly across the chicken.
4. Pour 1 cup chicken broth around the chicken, not directly over it to preserve the cilantro’s freshness.
5. Sprinkle 1 tsp garlic powder, 1 tsp cumin, and 1 tsp salt over the chicken.
6. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally.
7. Remove the chicken from the slow cooker and shred it using two forks.
8. Return the shredded chicken to the slow cooker and stir to coat with the cooking liquid.
9. Let the chicken sit in the warm slow cooker for 10 minutes to absorb the flavors.

Bright, citrusy notes from the lime balance the earthy cumin and fresh cilantro in this tender, pull-apart chicken. Serve it over rice for a complete meal, stuffed into warm tortillas for zesty tacos, or piled high on toasted buns for a flavorful sandwich twist.

Low-Calorie Slow Cooker BBQ Chicken

Craving barbecue flavor without the guilt? This slow cooker recipe delivers tender, smoky chicken with minimal effort. Cleanup is a breeze, and the result is perfect for busy weeknights.

Ingredients

Chicken breasts – 2 lbs
BBQ sauce – 1 cup
Chicken broth – ½ cup
Apple cider vinegar – 2 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp

Instructions

1. Place 2 lbs chicken breasts in a 6-quart slow cooker.
2. Pour 1 cup BBQ sauce evenly over the chicken.
3. Add ½ cup chicken broth around the chicken.
4. Drizzle 2 tbsp apple cider vinegar over the mixture.
5. Sprinkle 1 tsp garlic powder and 1 tsp onion powder over everything.
6. Cover the slow cooker with its lid.
7. Cook on LOW heat for 6 hours. (Tip: For shreddable texture, avoid opening the lid during cooking.)
8. Check internal temperature with a meat thermometer; it should read 165°F.
9. Transfer chicken to a cutting board using tongs.
10. Shred chicken completely with two forks.
11. Return shredded chicken to the slow cooker.
12. Stir to coat chicken evenly with sauce.
13. Cook on HIGH for 15 more minutes. (Tip: If sauce is too thin, leave the lid slightly ajar to thicken.)
14. Serve immediately. (Tip: For extra flavor, toast buns lightly before serving.)
Melt-in-your-mouth chicken carries a tangy sweetness from the slow-simmered sauce. The shredded texture holds up beautifully in sandwiches or over rice. Try it piled high on whole wheat buns with a crisp coleslaw topping for contrasting crunch.

Conclusion

Convenient and delicious, these 26 low-calorie slow cooker chicken recipes make healthy eating simple and satisfying. We hope you find some new family favorites! Try them out, then share which recipes you loved in the comments below. Don’t forget to pin this article to your Pinterest boards to save these tasty ideas for later.