29 Delicious Low Calorie Chicken Crock Pot Recipes

Dinnertime just got easier and healthier! If you’re craving delicious, comforting meals without the calorie overload, you’ve come to the right place. These 29 low-calorie chicken crock pot recipes are perfect for busy weeknights, offering flavorful, fuss-free dishes that the whole family will love. Get ready to simplify your cooking and enjoy wholesome, satisfying dinners—let’s dive into these mouthwatering options!

Lemon Herb Crock Pot Chicken

Who knew your slow cooker could transform basic chicken into a zesty masterpiece that practically cooks itself while you binge-watch your favorite show? This lemon herb crock pot chicken is the ultimate set-it-and-forget-it dinner that delivers restaurant-worthy flavor with minimal effort. Get ready for tender, juicy chicken that will have your family thinking you secretly attended culinary school.

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, sliced into 1/4-inch rounds
– 1/2 cup chicken broth

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the bottom of your crock pot.
2. In a small bowl, whisk together 1/4 cup olive oil and 1/4 cup fresh lemon juice until emulsified.
3. Add 3 cloves minced garlic, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the oil mixture.
4. Pour the seasoned mixture evenly over the chicken breasts in the crock pot.
5. Arrange 1 lemon sliced into 1/4-inch rounds over the top of the chicken.
6. Pour 1/2 cup chicken broth around the sides of the chicken (not directly over it to preserve the herb coating).
7. Cover the crock pot and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally.
8. Use two forks to shred the chicken directly in the crock pot, mixing it with the cooking juices.
9. Let the shredded chicken rest in the warm crock pot for 10 minutes to absorb additional flavor.
10. Serve immediately while hot.

Creamy, tangy, and herbaceous, this chicken emerges fall-apart tender with bright citrus notes that cut through the richness. The garlic and herbs create a savory depth that makes it perfect for stuffing into warm tortillas, piling over fluffy rice, or topping crisp salads for a meal that feels anything but lazy.

Crock Pot Chicken with Vegetables

Gather ’round, slow-cooker skeptics and busy-foodie believers—this Crock Pot Chicken with Vegetables is about to become your new favorite “set it and forget it” miracle meal. Get ready for juicy chicken and vibrant veggies that practically cook themselves while you tackle life’s real challenges (like deciding what to binge-watch next).

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 4 medium carrots, peeled and sliced into 1-inch pieces
– 2 cups baby potatoes, halved
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the chicken breasts for 3–4 minutes per side until golden brown.
4. Transfer the seared chicken to the Crock Pot.
5. Add the sliced carrots, halved baby potatoes, and chopped onion to the Crock Pot around the chicken.
6. Sprinkle the minced garlic, dried thyme, paprika, black pepper, and salt evenly over the ingredients.
7. Pour 1 cup of low-sodium chicken broth into the Crock Pot, avoiding pouring directly over the chicken to preserve the sear.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally.
9. Remove the chicken and shred it with two forks, then return it to the Crock Pot.
10. Let the mixture sit for 10 minutes to allow the shredded chicken to absorb the broth.

Just imagine tender, fall-apart chicken mingling with sweet carrots and buttery potatoes in a savory, thyme-kissed broth. Serve it over fluffy rice for a comfort-food classic, or scoop it straight into bowls for a cozy, one-pot wonder that’ll have everyone asking for seconds.

Low Calorie Chicken Chili

Hangry? Me too! Let’s tackle that hunger with a low-calorie chicken chili that’s so flavorful, your taste buds will throw a fiesta while your waistline does a happy dance. This isn’t your average, heavy bean-and-grease situation—it’s a lean, mean, flavor-packed machine ready in under an hour.

Ingredients

– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion
– 2 cloves garlic
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can black beans
– 1 (15 oz) can corn kernels
– 1/4 cup fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 lb boneless, skinless chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
3. Transfer chicken to a cutting board and let rest for 5 minutes—this keeps it juicy!
4. While chicken rests, dice 1 medium yellow onion and mince 2 cloves garlic.
5. In the same pot, sauté onion for 4-5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
6. Stir in 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, toasting for 30 seconds to unlock their flavors.
7. Pour in 4 cups low-sodium chicken broth, scraping the bottom to lift any browned bits for extra depth.
8. Add 1 can diced tomatoes (with juices), 1 can drained and rinsed black beans, and 1 can drained corn kernels.
9. Shred the rested chicken using two forks and add it to the pot.
10. Bring chili to a boil, then reduce heat to low, cover, and simmer for 20 minutes to let flavors meld.
11. Chop 1/4 cup fresh cilantro and stir it in just before serving for a fresh, vibrant kick. Oh, the joy of that first spoonful! This chili is hearty yet light, with tender chicken, a smoky-spiced broth, and pops of sweet corn. Serve it over cauliflower rice for a low-carb twist, or top with a dollop of Greek yogurt instead of sour cream—your belly will thank you.

Garlic Parmesan Chicken Crock Pot Style

Mmm, imagine coming home to a house that smells like an Italian grandmother’s warm hug, but you didn’t have to stand over a stove all day—that’s the magic of this garlic parmesan chicken. Seriously, your slow cooker is about to become your new best friend, turning a few simple ingredients into a creamy, dreamy dinner that basically cooks itself while you binge-watch your favorite show.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp chopped fresh parsley

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the bottom of your crock pot.
2. Pour 1 cup chicken broth over the chicken.
3. Add 1 cup heavy cream to the crock pot.
4. Sprinkle 1 cup grated parmesan cheese evenly over the mixture.
5. Add 4 cloves minced garlic, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt to the crock pot.
6. Gently stir the ingredients to combine, ensuring the chicken is coated. (Tip: Don’t overmix—just a quick stir keeps the cream from separating.)
7. Cover the crock pot and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F.
8. Remove the chicken from the crock pot and shred it using two forks.
9. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water until smooth to create a slurry.
10. Stir the slurry into the sauce in the crock pot. (Tip: This thickens the sauce without lumps—whisk briskly as you pour.)
11. Return the shredded chicken to the crock pot and stir to coat it in the sauce.
12. Cover and cook on HIGH for an additional 15–20 minutes, until the sauce has thickened.
13. Stir in 2 tbsp chopped fresh parsley just before serving. (Tip: Adding parsley at the end keeps it bright and fresh, not wilted.)

And just like that, you’ve got tender, juicy chicken swimming in a velvety, garlicky parmesan sauce that clings to every bite. Serve it over a bed of fettuccine for a cozy pasta night, or spoon it into crusty bread bowls for a fun, dip-able twist—either way, it’s comfort food that’ll have everyone asking for seconds.

Crock Pot Chicken and Quinoa

Ever had one of those days where your slow cooker feels more like a superhero than your kitchen appliance? Enter this glorious Crock Pot Chicken and Quinoa—the ultimate set-it-and-forget-it meal that basically cooks itself while you binge-watch your favorite show.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup uncooked quinoa
• 2 cups low-sodium chicken broth
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Pour 1 tbsp olive oil into the bottom of your Crock Pot and swirl to coat.
2. Place 1.5 lbs boneless, skinless chicken breasts in a single layer at the bottom of the Crock Pot.
3. Top chicken evenly with 1 cup diced yellow onion and 3 cloves minced garlic.
4. Sprinkle 1 tsp dried oregano, 1/2 tsp smoked paprika, and 1/4 tsp black pepper directly over the chicken and vegetables.
5. Rinse 1 cup uncooked quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness, then spread it evenly over the chicken.
6. Pour 2 cups low-sodium chicken broth slowly over the quinoa, ensuring all grains are submerged.
7. Cover and cook on LOW for 6 hours or until chicken reaches an internal temperature of 165°F and quinoa has absorbed all liquid.
8. Use two forks to shred the chicken directly in the Crock Pot, mixing it thoroughly with the quinoa.
9. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh, vibrant finish.

What you’ll love is how the quinoa plumps up into tender little pearls while soaking up all the savory chicken juices. The shredded chicken stays incredibly moist, and the smoked paprika adds a subtle smoky depth that makes this dish feel gourmet without the effort. Try serving it stuffed into bell peppers or over a bed of crisp greens for a refreshing twist!

Spicy Crock Pot Chicken Stew

Oh, the glorious laziness of a crock pot—your kitchen’s MVP for turning a handful of ingredients into a soul-warming, spicy hug in a bowl. This Spicy Crock Pot Chicken Stew is the ultimate “set it and forget it” dinner that packs a punch without demanding your undivided attention. Get ready to dazzle your taste buds with minimal effort and maximum flavor payoff.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 cup sliced carrots
– 1 cup diced celery
– 1 tbsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp cornstarch
– 2 tbsp water

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs boneless, skinless chicken thighs and sear for 3–4 minutes per side until golden brown.
3. Transfer the seared chicken to the crock pot.
4. In the same skillet, sauté 1 large diced yellow onion for 4–5 minutes until translucent.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour the onion and garlic mixture over the chicken in the crock pot.
7. Add 2 cups chicken broth, 1 can diced tomatoes, 1 cup sliced carrots, and 1 cup diced celery to the crock pot.
8. Sprinkle in 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
9. Stir all ingredients gently to combine, ensuring the spices are evenly distributed.
10. Cover and cook on low for 6 hours or on high for 3 hours until the chicken shreds easily with a fork.
11. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water until smooth to create a slurry.
12. Stir the slurry into the stew and cook uncovered on high for 15–20 minutes until the broth thickens. For extra heat, stir in an additional 1/4 tsp cayenne pepper at this stage.
13. Shred the chicken directly in the pot using two forks, mixing it back into the stew. Freshly shredding the chicken ensures it stays tender and absorbs all the spicy broth.
14. Ladle the stew into bowls and serve immediately. For a creamy twist, top each bowl with a dollop of sour cream or Greek yogurt to balance the spice. Finally, this stew’s tender chicken and hearty veggies swim in a boldly spiced, slightly thickened broth that’s both comforting and kicky. Serve it over a bed of fluffy rice or with crusty bread for dipping—it’s the cozy, flavor-packed dinner your weeknights have been begging for.

Ginger Soy Crock Pot Chicken

Every time I hear someone say they’re “too busy to cook,” I want to hand them this recipe like a culinary superhero. This ginger soy crock pot chicken is so ridiculously easy, your slow cooker practically does a happy dance when you toss everything in. Seriously, it’s the kind of meal that makes you look like a kitchen genius while secretly napping on the couch.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons sliced green onions
• 1 tablespoon sesame seeds

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in the bottom of your 6-quart slow cooker.
2. Whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 3 tablespoons rice vinegar, 2 tablespoons minced fresh ginger, 4 cloves minced garlic, 1 tablespoon sesame oil, and 1 teaspoon red pepper flakes in a medium bowl.
3. Pour the sauce mixture evenly over the chicken in the slow cooker.
4. Cover the slow cooker and cook on LOW heat for 6 hours or HIGH heat for 3 hours until the chicken reaches an internal temperature of 165°F.
5. Remove the chicken from the slow cooker using tongs and transfer to a cutting board, leaving the sauce in the cooker.
6. Shred the chicken with two forks, discarding any excess fat.
7. Create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until smooth.
8. Stir the cornstarch slurry into the sauce remaining in the slow cooker until fully incorporated.
9. Cover the slow cooker and cook on HIGH heat for 15 minutes until the sauce thickens to a gravy-like consistency.
10. Return the shredded chicken to the slow cooker and stir to coat evenly with the thickened sauce.
11. Garnish the finished dish with 2 tablespoons sliced green onions and 1 tablespoon sesame seeds before serving.

Unbelievably tender chicken practically melts in your mouth, while that ginger-soy sauce combo delivers the perfect sweet-savory punch that’ll have you licking the spoon. Serve it over fluffy rice to soak up every last drop, or stuff it into warm tortillas for an Asian-inspired taco night that’ll make Tuesday feel fancy.

Crock Pot Chicken Tikka Masala

My slow cooker just became your new favorite Indian restaurant chef, minus the questionable background music and the awkward small talk. This Crock Pot Chicken Tikka Masala is so ridiculously easy, you’ll wonder why you ever bothered with takeout menus and their mysterious delivery fees.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 (15-ounce) can tomato sauce
• 1 cup heavy cream
• 1/2 cup plain Greek yogurt
• 2 tablespoons garam masala
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Pat 2 pounds chicken thighs completely dry with paper towels to ensure proper browning.
3. Sear chicken thighs for 3-4 minutes per side until golden brown, working in batches if necessary to avoid crowding the pan.
4. Transfer seared chicken to your slow cooker in a single layer.
5. Add 1 diced onion, 4 minced garlic cloves, and 1 tablespoon grated ginger to the same skillet, scraping up any browned bits from the chicken.
6. Cook aromatics for 3 minutes until fragrant and slightly softened.
7. Pour the onion mixture over the chicken in the slow cooker.
8. In a medium bowl, whisk together 1 can tomato sauce, 2 tablespoons garam masala, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon cayenne, 1 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper until fully combined.
9. Pour the spice mixture over the chicken and onions in the slow cooker.
10. Cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally and shreds easily with a fork.
11. Remove the lid and stir in 1 cup heavy cream and 1/2 cup Greek yogurt until fully incorporated and the sauce turns creamy orange.
12. Let the dish sit for 10 minutes to allow the sauce to thicken slightly before serving.
13. Garnish with 1/4 cup chopped fresh cilantro just before serving.

Seriously creamy with just enough kick to make your taste buds do a happy dance, this tikka masala clings to every grain of rice like it’s sharing secrets. Try serving it over cauliflower rice for a low-carb twist, or stuff it into warm naan bread for the ultimate messy-but-worth-it handheld meal.

Savory Crock Pot Chicken and Cauliflower

Let’s be real—your slow cooker is probably judging you from the cupboard for all those “I’ll meal prep tomorrow” lies. Today, we’re making it the hero with a dish so effortlessly delicious, it practically cooks itself while you binge-watch your favorite show. Savory Crock Pot Chicken and Cauliflower is here to save your weeknights from blandness and your sanity from dinner drama.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 4 cups cauliflower florets
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tbsp minced garlic
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Place 1.5 lbs boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. Drizzle 2 tbsp olive oil evenly over the chicken.
3. Sprinkle 1 tbsp minced garlic, 1 tsp dried thyme, 1/2 tsp paprika, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt over the chicken.
4. Pour 1 cup chicken broth around the chicken, avoiding washing off the seasonings.
5. Arrange 4 cups cauliflower florets in an even layer on top of the chicken.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches 165°F internally and cauliflower is fork-tender.
7. Carefully remove the chicken and cauliflower to a serving platter using a slotted spoon.
8. Whisk 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese into the remaining liquid in the slow cooker until smooth.
9. Return the chicken and cauliflower to the slow cooker, stirring gently to coat in the sauce.
10. Let sit for 5 minutes to allow the sauce to thicken slightly before serving.

Velvety sauce clings to every tender bite of chicken and cauliflower, creating a cozy blanket of flavor that’s rich without being heavy. Serve it over zucchini noodles for a low-carb feast, or spoon it straight from the crock pot into bowls for maximum comfort—either way, your taste buds will throw a silent party.

Crock Pot Chicken Fajitas

Zesty, zippy, and zero-effort—these Crock Pot Chicken Fajitas are here to rescue your Tuesday (and your taste buds) from the doldrums of dinner duty. Just toss everything in, press a button, and let your slow cooker do the heavy lifting while you kick back and pretend you’re a culinary genius. It’s the kind of meal that makes you look like a rockstar without actually having to, you know, rock anything.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 large red bell pepper, sliced
– 1 large green bell pepper, sliced
– 1 large yellow onion, sliced
– 8 flour tortillas

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Drizzle 2 tbsp olive oil evenly over the chicken.
3. In a small bowl, whisk together 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Sprinkle the spice mixture evenly over the chicken, rubbing it in with your hands to coat all sides.
5. Layer 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 large sliced yellow onion over the chicken.
6. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches 165°F internally and shreds easily with a fork.
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 combine with the peppers and onions.
9. Warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
10. Serve the chicken and vegetable mixture in the warmed tortillas.
Lusciously tender chicken mingles with sweet, softened peppers and onions in a smoky-spiced embrace that’s begging to be wrapped in a warm tortilla. For a next-level twist, top with a squeeze of lime, a dollop of guacamole, or a sprinkle of cotija cheese—because why should Taco Tuesday have all the fun?

Herb and Lemon Chicken Crock Pot

Picture this: your slow cooker doing all the heavy lifting while you Netflix and chill, transforming humble chicken into a zesty masterpiece that’ll make your taste buds do a happy dance. This herb and lemon chicken is basically your kitchen’s superhero—saving busy weeknights from bland dinner despair with minimal effort and maximum flavor fireworks!

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp minced garlic
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced into 1/4-inch rounds
• 1/2 cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the 2 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tbsp minced garlic, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper in a medium bowl.
3. Place the dried chicken thighs in a single layer at the bottom of your crock pot.
4. Pour the herb and lemon mixture evenly over the chicken, making sure each piece is coated.
5. Arrange 1 lemon, sliced into 1/4-inch rounds, over the chicken in an even layer.
6. Pour 1/2 cup chicken broth around the edges of the crock pot to prevent sticking.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally and shreds easily with a fork.
8. Remove the chicken from the crock pot and place on a cutting board.
9. Use two forks to shred all the chicken completely.
10. Return the shredded chicken to the crock pot and stir to combine with the cooking juices.
11. Sprinkle 2 tbsp chopped fresh parsley over the chicken and stir once more.

Amazingly tender chicken practically melts in your mouth while the bright lemon cuts through the earthy herbs. Serve this citrusy wonder over fluffy rice to soak up every drop of that glorious sauce, or stuff it into warm tortillas for an instant taco Tuesday upgrade that’ll have everyone begging for seconds!

Crock Pot Chicken and Broccoli

Virtually every home cook has faced the eternal struggle: how to create a delicious, comforting meal without spending hours chained to the stove. Enter this Crock Pot Chicken and Broccoli, your new kitchen superhero that does all the heavy lifting while you binge-watch your favorite show. It’s the culinary equivalent of finding money in a coat pocket you forgot you owned—pure, unadulterated joy.

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1/3 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes
– 2 tbsp cornstarch
– 2 tbsp cold water
– 4 cups broccoli florets

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together 1 cup low-sodium chicken broth, 1/3 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 3 cloves minced garlic, 1 tsp grated fresh ginger, and 1/4 tsp red pepper flakes until fully combined.
3. Pour the sauce mixture evenly over the chicken breasts in the slow cooker.
4. Cover the slow cooker with its lid and cook on LOW heat for 5 hours. (Tip: Resist the urge to peek—lifting the lid releases heat and can increase cooking time.)
5. After 5 hours, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board.
6. Use two forks to shred the chicken completely, pulling against the grain for tender strands.
7. In a small bowl, create a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until no lumps remain.
8. Stir the cornstarch slurry into the hot liquid remaining in the slow cooker.
9. Add the shredded chicken back into the slow cooker along with 4 cups broccoli florets, stirring gently to combine. (Tip: Cut broccoli florets into uniform, bite-sized pieces for even cooking.)
10. Cover and continue cooking on HIGH heat for 45 minutes, or until the sauce has thickened and the broccoli is tender-crisp. (Tip: For brighter green broccoli, plunge florets in ice water for 1 minute before adding to the slow cooker.)

Finally, this dish delivers a perfect harmony of tender, juicy chicken and crisp-tender broccoli swimming in a glossy, savory-sweet sauce that clings beautifully to every bite. Serve it over a bed of fluffy jasmine rice for the ultimate comfort food experience, or get creative by stuffing it into warm tortillas for a fun, handheld twist that will make your taste buds do a happy dance.

Simple Crock Pot Chicken and Spinach

Zesty, effortless, and downright magical—this Crock Pot Chicken and Spinach is the hero your busy weeknights deserve. Just toss everything in and let the slow cooker work its cozy, comforting magic while you tackle life’s chaos. Trust me, your future self (and your taste buds) will thank you profusely.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 cup chicken broth
– 1 cup heavy cream
– 4 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 5 oz fresh spinach
– 1/2 cup grated Parmesan cheese

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour 1 cup chicken broth and 1 cup heavy cream evenly over the chicken.
3. Sprinkle 4 cloves minced garlic, 1 tsp dried oregano, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper over the liquid.
4. Cover the slow cooker and cook on LOW for 6 hours until the chicken reaches an internal temperature of 165°F.
5. Remove the chicken from the slow cooker and shred it completely using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
7. Add 5 oz fresh spinach to the slow cooker and stir until it wilts, about 5 minutes.
8. Stir in 1/2 cup grated Parmesan cheese until fully melted and incorporated.
9. Let the mixture sit for 5 minutes to thicken slightly before serving.

Lusciously creamy with tender shreds of chicken and vibrant spinach, this dish delivers comfort in every spoonful. Serve it over fluffy rice, twirl it into pasta, or scoop it up with crusty bread for a meal that feels like a warm hug. It’s the kind of simple, soul-satisfying goodness that’ll have everyone begging for seconds—and the recipe.

Crock Pot Chicken Soup

Hooray for the ultimate lazy-day lifesaver that somehow tastes like you slaved over a hot stove for hours! This Crock Pot Chicken Soup is basically a warm hug in a bowl, perfect for when you’re feeling under the weather or just under-motivated to cook anything requiring more than five minutes of effort. It’s the culinary equivalent of hitting the easy button and still getting a standing ovation.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 6 cups chicken broth
– 3 medium carrots, sliced
– 2 stalks celery, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 bay leaves
– 8 oz egg noodles
– 2 tbsp fresh parsley, chopped

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Add 6 cups chicken broth, 3 medium carrots (sliced), 2 stalks celery (sliced), 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves to the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches an internal temperature of 165°F and shreds easily with two forks.
4. Remove chicken from slow cooker and shred completely using two forks.
5. Return shredded chicken to the slow cooker.
6. Add 8 oz egg noodles to the slow cooker, stirring to submerge them in the broth.
7. Cover and cook on HIGH for 20-25 minutes, until noodles are tender but still firm to the bite.
8. Remove and discard the 2 bay leaves.
9. Stir in 2 tbsp fresh parsley (chopped).

Don’t let the tender chicken and perfectly cooked noodles fool you—this soup is ridiculously easy to make. The broth develops a rich, savory depth from the slow simmer, while the vegetables maintain just enough texture to keep things interesting. Serve it with crusty bread for dipping, or get fancy by topping with a sprinkle of grated Parmesan cheese for an extra layer of flavor.

Crock Pot Chicken and Peppers

Crock Pot Chicken and Peppers

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 large bell peppers, sliced
• 1 large onion, sliced
• 1/2 cup chicken broth
• 2 tbsp tomato paste

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken evenly with salt, black pepper, garlic powder, and dried oregano.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear chicken thighs for 3-4 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
5. Transfer seared chicken to the crock pot, arranging in a single layer.
6. Layer sliced bell peppers and onion evenly over the chicken.
7. Whisk together chicken broth and tomato paste in a small bowl until smooth.
8. Pour the broth mixture evenly over the vegetables and chicken.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
10. Use two forks to shred the chicken directly in the crock pot, mixing with the peppers and sauce.

Every bite delivers tender, juicy chicken that practically melts in your mouth, with sweet bell peppers and savory onions swimming in a rich, tomato-infused sauce. Elevate this comfort classic by serving it over creamy polenta, stuffing it into warm tortillas for killer tacos, or piling it high on toasted buns for the ultimate sandwich experience.

Honey and Mustard Crock Pot Chicken

Brace yourselves, slow-cooker enthusiasts, because we’re about to transform your humble crock pot into a flavor factory that churns out the most ridiculously tender, sweet-and-savory chicken you’ve ever had the pleasure of not actively cooking. This honey and mustard marvel basically makes dinner while you binge-watch your favorite show, proving that laziness and deliciousness can indeed be best friends. Get ready for a meal that requires minimal effort but delivers maximum ‘wow’ factor, making you look like a kitchen rockstar with the energy of a sloth.

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup chicken broth
– 2 tbsp cornstarch
– 2 tbsp water

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the bottom of your crock pot.
2. In a medium bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
3. Pour the honey-mustard mixture evenly over the chicken breasts in the crock pot.
4. Add 1/2 cup chicken broth around the chicken, being careful not to wash off the coating.
5. Cover the crock pot with its lid and cook on LOW heat for 6 hours or on HIGH heat for 3 hours until the chicken reaches an internal temperature of 165°F.
6. Carefully remove the cooked chicken from the crock pot and transfer it to a cutting board, leaving the sauce in the pot.
7. In a small bowl, create a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until completely smooth with no lumps.
8. Turn the crock pot to HIGH setting and slowly whisk the cornstarch slurry into the remaining sauce until fully incorporated.
9. Cook the sauce uncovered for 15-20 minutes, stirring occasionally, until it thickens to a gravy-like consistency that coats the back of a spoon.
10. While the sauce thickens, use two forks to shred the chicken breasts against the grain into bite-sized pieces.
11. Return the shredded chicken to the crock pot and stir to coat everything evenly with the thickened sauce.
12. Serve immediately while hot. Perfectly pull-apart tender, this chicken boasts a beautiful balance of sweet honey and tangy mustard with a subtle smoky undertone from the paprika. Pile it high on fluffy buns for killer sandwiches, serve it over rice to soak up every drop of that glorious sauce, or stuff it into warm tortillas for a quick taco night upgrade that’ll have everyone asking for seconds.

Conclusion

Busy home cooks, these 29 low-calorie chicken crock pot recipes make healthy eating effortless and delicious. From comforting soups to flavorful mains, there’s something for every taste. We’d love to hear which recipes become your family favorites—please leave a comment below! Don’t forget to share this roundup on Pinterest to help other cooks discover these tasty, healthy options. Happy slow cooking!