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.
Equipment
- Crockpot / Slow Cooker
- Skillet (optional)
- Thermometer (recommended)
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.
Instructions
- 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.
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.