Quick Crockpot Chicken Meal

This Quick Crockpot Chicken Meal is a practical, delicious solution for busy evenings—combining fast prep with dependable results. Perfect for families, meal-preppers, and anyone wanting a flavorful, tender chicken dinner with minimal effort.

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Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 4 servings

Course: dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lbs boneless chicken (breasts or thighs)
1 cup low-sodium chicken broth
1/2 cup plain Greek yogurt or heavy cream (optional for creamy finish)
1 small onion thinly sliced
3 cloves garlic minced
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp black pepper adjust to taste
1/2 tsp salt adjust to taste
1 tbsp olive oil
2 tbsp lemon juice or 1 tbsp Dijon mustard for brightness
1 cup sliced mushrooms or chopped bell pepper (optional vegetables)
substitutions - For dairy-free: use canned coconut milk instead of cream. - Replace Greek yogurt with sour cream if desired. - Use bone-in chicken for deeper flavor and extend cook time by 30–60 minutes.

Equipment

Crockpot / Slow Cooker
Skillet (optional)
Thermometer (recommended)

Method

Pat chicken dry and season both sides with salt, pepper, smoked paprika, and oregano.
Heat olive oil in a skillet over medium-high heat and brown chicken 1–2 minutes per side for extra flavor. (Optional but recommended.)
Place sliced onion and optional vegetables in the bottom of the crockpot.
Lay the browned chicken on top of the vegetables.
In a bowl, whisk chicken broth, lemon juice (or mustard), and minced garlic. Pour over the chicken.
Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours. Timing depends on your crockpot and chicken cut used (breasts shorter, thighs longer).
If using yogurt or cream, stir it into the crockpot in the last 15–20 minutes of cooking to warm through without curdling.
Test for doneness: chicken should reach 165°F (75°C) and be easy to shred with two forks.
Optional: shred the chicken in the pot and stir to coat with sauce; thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) on HIGH for 10 minutes if thicker gravy is preferred.
Serve hot with your preferred sides such as steamed rice, creamy mashed potatoes, roasted veggies, or a simple green salad.

Nutrition

Calories: 350kcalCarbohydrates: 6gProtein: 43gFat: 12gSaturated Fat: 3gCholesterol: 110mgSodium: 480mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg

Notes

Great for batch-cooking and freezing portions. Avoid opening the lid during cooking to prevent increased cook time. Use a thermometer to pull the chicken exactly at 165°F for best results.

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