17 Dump-and-Go Crockpot Chicken Dinners (Easy Slow Cooker)

The ultimate weeknight lifesaver: dump everything in the crockpot, walk away, and come home to dinner. These dump-and-go crockpot chicken dinners need almost zero prep and deliver maximum cozy flavor.

1. Dump-and-Go Chicken Tacos

Taco night with literally five minutes of morning prep — the crockpot does the rest.

Ingredients

• 2 lbs chicken breasts
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 cup salsa
• 1 cup chicken broth
• 1 cup shredded cheddar
• 1/4 cup chopped cilantro

Instructions

1. Add chicken, taco seasoning, beans, corn, salsa, and broth to the crockpot.
2. Stir once to combine.
3. Cover and cook on LOW 6 hours.
4. Shred the chicken right in the pot.
5. Stir in the cheddar until melty.
6. Serve in tortillas with cilantro.

2. Barbecue Pulled Chicken Sandwiches

Sweet, smoky pulled chicken piled on soft buns — a guaranteed crowd-pleaser.

Ingredients

• 2 lbs chicken thighs
• 1 bottle (18 oz) barbecue sauce
• 1/4 cup brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 8 brioche buns

Instructions

1. Place chicken thighs in the crockpot.
2. Whisk barbecue sauce, brown sugar, vinegar, and spices; pour over.
3. Cook on LOW 6 hours.
4. Shred the chicken and toss with the sauce.
5. Pile onto brioche buns.
6. Top with coleslaw for crunch.

3. Creamy Ranch Chicken & Noodles

Rich, creamy ranch chicken over buttery egg noodles — pure comfort.

Ingredients

• 2 lbs chicken breasts
• 2 cans (10 oz) cream of chicken soup
• 1 packet ranch seasoning
• 8 oz cream cheese
• 1 cup chicken broth
• 1 lb egg noodles, cooked
• 1/2 cup grated Parmesan
• 2 tbsp chopped parsley

Instructions

1. Add chicken, soups, ranch seasoning, cream cheese, and broth to the crockpot.
2. Cook on LOW 6 hours.
3. Shred the chicken and stir until creamy.
4. Toss with cooked egg noodles.
5. Sprinkle with Parmesan.
6. Top with parsley and serve.

4. Hawaiian Huli Huli Chicken

Sweet-savory island glaze with ginger warmth — tastes like a luau.

Ingredients

• 2 lbs chicken thighs
• 1 cup soy sauce
• 3/4 cup brown sugar
• 1/2 cup ketchup
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp cornstarch
• 3 tbsp water

Instructions

1. Whisk soy sauce, brown sugar, ketchup, garlic, and ginger.
2. Pour over chicken in the crockpot.
3. Cook on LOW 6 hours.
4. Remove chicken; whisk cornstarch and water into the juices.
5. Cook on HIGH 20 minutes until thickened.
6. Shred chicken, toss with glaze, and serve over rice.

5. Crockpot Chicken Parmesan

All the cheesy, saucy goodness of chicken parm — no breading, no frying.

Ingredients

• 2 lbs chicken breasts
• 1 jar (24 oz) marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 8 oz mozzarella, sliced
• 1/4 cup grated Parmesan
• 1/4 cup chopped basil
• cooked spaghetti for serving

Instructions

1. Pour half the marinara into the crockpot.
2. Add chicken; season with Italian seasoning and garlic powder.
3. Top with remaining marinara.
4. Cook on LOW 6 hours.
5. Lay mozzarella over the top; cover 10 minutes to melt.
6. Serve over spaghetti with Parmesan and basil.

6. Thai Coconut Curry Chicken

Creamy, fragrant Thai curry that tastes like your favorite restaurant.

Ingredients

• 2 lbs chicken thighs
• 1 can (14 oz) coconut milk
• 3 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1/4 cup chopped cilantro

Instructions

1. Whisk coconut milk, curry paste, fish sauce, and brown sugar.
2. Pour over chicken in the crockpot.
3. Cook on LOW 6 hours.
4. Stir in bell pepper and snap peas; cook 20 more minutes.
5. Shred or slice the chicken.
6. Serve over jasmine rice with cilantro.

7. Buffalo Ranch Shredded Chicken

Tangy buffalo chicken cooled with ranch — sandwiches, wraps, or nachos.

Ingredients

• 2 lbs chicken breasts
• 1 cup chicken broth
• 1/2 cup buffalo hot sauce
• 1 packet ranch seasoning
• 4 tbsp butter
• 8 oz cream cheese
• 1 cup shredded cheddar
• celery and buns for serving

Instructions

1. Add chicken, broth, buffalo sauce, and ranch seasoning to the crockpot.
2. Top with butter.
3. Cook on LOW 6 hours.
4. Shred the chicken.
5. Stir in cream cheese and cheddar until melted.
6. Serve on buns with celery.

8. Chipotle Lime Chicken Tinga

Smoky chipotle chicken with bright lime — made for tacos and tostadas.

Ingredients

• 2 lbs chicken thighs
• 1 can (28 oz) crushed tomatoes
• 1 onion, quartered
• 4 cloves garlic
• 2 chipotle peppers in adobo
• 1 tbsp cumin
• 1 tsp oregano
• 2 tbsp lime juice

Instructions

1. Blend tomatoes, onion, garlic, chipotles, cumin, and oregano.
2. Pour over chicken in the crockpot.
3. Cook on LOW 6 hours.
4. Shred the chicken and stir in lime juice.
5. Simmer uncovered 15 minutes to thicken.
6. Serve in tortillas with all the fixings.

9. Pineapple Barbecue Chicken

Sweet pineapple meets tangy barbecue — a tropical weeknight escape.

Ingredients

• 2 lbs chicken breasts
• 1 can (20 oz) pineapple chunks with juice
• 1/2 cup barbecue sauce
• 1/4 cup soy sauce
• 1 red bell pepper, chopped
• 1 tbsp grated ginger
• 2 tbsp brown sugar
• 4 cups cooked rice

Instructions

1. Add chicken, pineapple with juice, barbecue sauce, soy sauce, and ginger to the crockpot.
2. Stir in brown sugar.
3. Cook on LOW 6 hours.
4. Add bell pepper in the last 30 minutes.
5. Shred the chicken.
6. Serve over rice.

10. Herb Chicken & Veggie Dump Dinner

A complete one-pot dinner — juicy chicken with tender potatoes and carrots.

Ingredients

• 2 lbs chicken thighs
• 1 lb baby potatoes, halved
• 1 lb carrots, cut in chunks
• 1 onion, quartered
• 1 cup chicken broth
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp garlic powder

Instructions

1. Layer potatoes, carrots, and onion in the crockpot.
2. Place chicken thighs on top.
3. Pour broth over; sprinkle with herbs, garlic powder, salt, and pepper.
4. Cook on LOW 7 hours.
5. Check that chicken reaches 165°F.
6. Serve everything spooned from the pot.

11. Creamy Onion Soup Chicken

Savory onion-soup flavor in a silky cream sauce — ridiculously easy.

Ingredients

• 2 lbs chicken breasts
• 2 cans (10 oz) cream of mushroom soup
• 1 packet onion soup mix
• 8 oz cream cheese
• 1 cup sour cream
• 1 tsp garlic powder
• cooked rice or noodles
• 2 tbsp chopped chives

Instructions

1. Add chicken, mushroom soup, onion soup mix, cream cheese, and garlic powder to the crockpot.
2. Cook on LOW 6 hours.
3. Shred the chicken.
4. Stir in sour cream until smooth.
5. Serve over rice or noodles.
6. Top with chives.

12. Santa Fe Salsa Chicken

Zesty salsa chicken with beans and corn — burrito bowls in the making.

Ingredients

• 2 lbs chicken thighs
• 1 jar (16 oz) salsa
• 1 can (15 oz) black beans, drained
• 1 cup corn
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded pepper jack
• 1/4 cup chopped cilantro

Instructions

1. Add chicken, salsa, beans, corn, cumin, and chili powder to the crockpot.
2. Cook on LOW 6 hours.
3. Shred the chicken.
4. Stir in pepper jack until melted.
5. Top with cilantro.
6. Serve over rice or in tortillas.

13. Salsa Verde Chicken Enchiladas

Tender salsa verde chicken rolled into tortillas and baked under bubbly Monterey Jack.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 jar (16 oz) salsa verde, divided
• 1 tsp ground cumin
• 1 tsp garlic powder
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 small red onion, diced

Instructions

1. Add the chicken, 1 cup salsa verde, cumin, and garlic powder to the crockpot.
2. Cook on low 6 hours until the chicken shreds easily.
3. Shred the chicken and stir in the sour cream.
4. Preheat the oven to 375°F; spread remaining salsa verde in a 9×13-inch dish.
5. Fill tortillas with the chicken, roll up, and place seam-side down.
6. Top with cheese and bake 20 minutes until bubbly; garnish with cilantro and red onion.

14. Creamy Tuscan Crockpot Chicken

Sun-dried tomatoes, spinach, and a garlicky Parmesan cream sauce — restaurant flavor, zero effort.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 3/4 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 3 cups fresh spinach
• Cooked pasta, for serving

Instructions

1. Season the chicken with Italian seasoning, salt, and pepper; place in the crockpot.
2. Whisk the cream, Parmesan, and garlic; pour over the chicken.
3. Add the sun-dried tomatoes around the chicken.
4. Cook on low 5 hours until the chicken is tender.
5. Shred or slice the chicken; stir the spinach into the sauce until wilted.
6. Serve over pasta with extra Parmesan.

15. Sweet & Sour Crockpot Chicken

Sticky-sweet peppers and pineapple over tender chicken — better than takeout, and it cooks itself.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1 can (20 oz) pineapple chunks with juice
• 1 red bell pepper, cubed
• 1 green bell pepper, cubed
• 1/2 cup ketchup
• 1/3 cup rice vinegar
• 1/3 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch whisked with 2 tbsp water
• Cooked white rice, for serving

Instructions

1. Place the chicken in the crockpot; top with the peppers and pineapple with its juice.
2. Whisk the ketchup, vinegar, brown sugar, and soy sauce; pour over everything.
3. Cook on low 5 hours until the chicken is very tender.
4. Remove the chicken, shred it, and return it to the pot.
5. Stir in the cornstarch slurry and cook on high 15 minutes to thicken.
6. Serve over white rice.

16. Jalapeño Popper Crockpot Chicken

Creamy, cheesy, and just the right amount of spicy — your favorite appetizer, made into dinner.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 8 oz cream cheese, cubed
• 1 cup shredded cheddar
• 3 jalapeños, seeded and diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup chicken broth
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 green onions, sliced

Instructions

1. Add the chicken, broth, garlic powder, and onion powder to the crockpot.
2. Top with the cream cheese cubes and half the jalapeños.
3. Cook on low 6 hours; shred the chicken and stir until creamy.
4. Mix in the cheddar and remaining jalapeños.
5. Toss the panko with the melted butter; sprinkle over the top.
6. Broil or serve as-is, garnished with green onions.

17. Lemon Butter Crockpot Chicken

Bright lemon, garlic, and butter make this simple chicken dinner taste like Sunday supper.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1/3 cup butter, melted
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp chopped parsley
• Mashed potatoes, for serving

Instructions

1. Place the chicken in the crockpot.
2. Whisk the butter, lemon juice, zest, garlic, oregano, salt, pepper, and broth.
3. Pour over the chicken and cook on low 5 hours.
4. Remove the chicken and keep warm; whisk the sauce until smooth.
5. Slice the chicken and spoon the lemon butter sauce over the top.
6. Garnish with parsley and serve over mashed potatoes.