Easy Chicken Crockpot Recipe

If you need a reliable, set-it-and-forget-it dinner for busy weeknights, these Easy Chicken Crockpot Recipes are hard to beat. With tender, juicy shredded chicken simmered in a savory, herb-infused tomato sauce, this dish delivers rich comfort food flavor with only about ten minutes of hands-on prep. It makes a generous batch, fills the house with an incredible aroma while it simmers, and works well for weekly meal prep.

Prep & Cook Details

• Prep time: 10 minutes

• Cook time: 4 hours on HIGH or 6 to 7 hours on LOW

• Yield: 6 servings

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts (or boneless chicken thighs)

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1 can (15 oz) crushed tomatoes or tomato sauce

• ½ cup low-sodium chicken broth

• 2 tbsp tomato paste

• 1 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp freshly cracked black pepper

• 2 tbsp chopped fresh parsley, for garnish

For Serving (Optional):

• Creamy mashed potatoes, steamed rice, or egg noodles

• Roasted green beans or baby carrots

Step-by-Step Instructions

1. Layer the Base:

   Spread the diced yellow onion and minced garlic across the bottom of a 6-quart slow cooker.

2. Season the Meat:

   Pat the chicken breasts dry with paper towels. Season both sides evenly with the salt, black pepper, and smoked paprika. Place the seasoned chicken directly over the layer of onions and garlic.

3. Whisk the Sauce:

   In a small bowl, whisk together the crushed tomatoes, chicken broth, tomato paste, olive oil, dried oregano, and dried basil until well blended. Pour the sauce evenly over the chicken, making sure every piece is lightly coated.

4. Slow Cook:

   Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of at least 165°F (74°C) and pulls apart easily with a fork.

5. Shred and Rest:

   Use two forks to shred the chicken directly in the slow cooker pot, letting the meat soak up the rich juices. Stir everything together so the shredded meat is thoroughly coated in the sauce. Let it rest on the "Warm" setting for 10 to 15 minutes before serving so the sauce thickens slightly around the chicken.

6. Garnish and Serve:

   Scatter the fresh chopped parsley over the top. Spoon generous portions over a bed of warm mashed potatoes or fluffy rice, accompanied by roasted greens or carrots on the side.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Cool completely, transfer to a freezer-safe bag or container with excess air removed, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm gently in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce, or microwave in 1-minute intervals until piping hot.