10 Best Crockpot Whole Chicken Recipes for Tender and Juicy Meals!

There’s something magical about cooking a whole chicken in the crockpot. It’s effortless, fills the house with comforting aromas, and delivers juicy, fall-apart meat every time.

Whether you’re making a cozy family dinner or prepping meals for the week, slow cooking keeps things simple while packing in flavor. No fuss, no stress—just tender, delicious chicken with minimal effort.

I remember my first attempt at a crockpot whole chicken. I doubted it could be that easy—no flipping, no constant checking. But when I finally lifted the lid, the rich aroma and perfectly cooked meat proved me wrong.

Since then, I’ve experimented with different seasonings, broths, and spices, discovering just how versatile this method can be.

In this roundup, I’m sharing ten of the best crockpot whole chicken recipes. Whether you love classic herbs, bold spices, or citrusy flavors, there’s something here for everyone. Let’s get started!

1. Slow Cooker BBQ Chicken

There’s something about slow-cooked BBQ chicken that feels like a backyard summer cookout, no matter the season. This recipe transforms simple chicken into tender, smoky-sweet perfection with a rich, tangy sauce that clings to every bite.

A blend of brown sugar, smoked paprika, and a splash of apple cider vinegar gives it just the right balance of sweetness and heat. Whether you pile it high on a toasted bun, serve it over rice, or eat it straight from the slow cooker (no judgment), it’s the kind of easy meal that never disappoints.

Servings: 4

Ingredients:

• 3 lbs chicken breasts, (boneless, skinless), about 5-6 count
• 1 1/2 cups BBQ Sauce,
• 1/2 medium onion, grated (with juice)
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 2 Tbsp brown sugar

Instructions:

• In a 5-6 qt slow cooker, stir together all the sauce ingredients until well combined.Add the chicken, turning to coat it fully in the sauce.
• Cover and cook on high for 2-3 hours or low for 6-7 hours. Check earlier if using smaller pieces or if your slow cooker runs hot.
• Once the chicken reaches an internal temperature of 165°F and is easy to shred, remove it to a cutting board.
• Shred the chicken using two forks, then return it to the slow cooker. Stir well to coat it in the flavorful sauce before serving.

2. Crock-Pot Buffalo Chicken Dip

Game day, movie night, or just a random Tuesday—this Buffalo chicken dip never lasts long. It’s the ultimate creamy, spicy, cheesy goodness, loaded with tender shredded chicken and just the right kick of Frank’s RedHot.

Slow-cooked until bubbly and irresistible, it’s best scooped up with tortilla chips, celery sticks, or, let’s be honest, a spoon. The blend of cream cheese, ranch, and melted cheddar makes it rich and indulgent, while the slow cooker keeps it warm and ready for dipping. Make this once, and it’ll become a permanent part of your party spread.

Servings:

Ingredients:

• 12.5 oz can chunk chicken breast, drained,
• 8 oz cream cheese, softened to room temperature
• 4 oz finely shredded Colby Jack cheese
• 1/2 cup Buffalo Wing Sauce, or more for additional spiciness,
• 1/2 cup ranch dressing
• For dipping: tortilla chips, carrots, celery

Instructions:

• Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3-quart or 6-quart crockpot and stir to combine.
• Cook on LOW for 1.5 to 2 hours, stirring occasionally, until hot and creamy. A 6-quart crockpot will heat the dip in about 1.5 hours.
• Serve warm with your favorite dippers and enjoy!

3. Slow Cooker Chicken Tortilla Soup

This bowl of slow-cooked comfort is like a warm hug on a chilly night. Inspired by classic Mexican flavors, it starts with tender shredded chicken simmered in a rich, spiced tomato broth with smoky cumin, garlic, and a touch of lime.

The real magic? The toppings! Crunchy tortilla strips, creamy avocado, fresh cilantro, and a sprinkle of cheese take it over the top. Let it cook low and slow while you go about your day, then ladle up a big bowl when you’re ready to cozy up.

Servings: 6

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts, or thighs
• 1 small yellow onion, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 ½ cups cup fresh or frozen defrosted corn kernels
• 1 15-ounce can diced tomatoes
• 1 15-ounce can diced fire roasted tomatoes with green chilis, such as Rotel
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon mild chili powder
• 1 teaspoon kosher salt
• 3 cups chicken stock

Crispy Tortilla Strips

• 4 corn tortillas, cut into thin strips
• 1 tablespoon avocado oil or other neutral flavored oil
• 1 pinch of salt

To Add at the End

• 2 tablespoons fresh lime juice

Optional Toppings

• Easy Guacamole
• Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno

Instructions:

• Add chicken, onion, beans, corn, diced tomatoes, fire-roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock to a 6-quart slow cooker. Stir to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 hours, until the chicken is tender and shreds easily. Do not uncover while cooking.
• Make the crispy tortilla strips (optional): Preheat the oven to 400°F. Toss tortilla strips with oil and salt on a baking sheet.
• Bake for 8-10 minutes, tossing halfway, until golden and crispy. Cool on a paper towel-lined plate.
• When the soup is done, remove the chicken, shred or cut it into chunks, and return it to the slow cooker.
• Stir in lime juice, then taste and adjust salt or lime if needed.
• Serve hot with crispy tortilla strips and your favorite toppings!

This is the kind of meal that makes you feel like you’re back in Grandma’s kitchen. Hearty, creamy, and packed with tender chicken, this slow cooker version keeps all the old-fashioned charm without the extra effort.

The fluffy dumplings—soft, pillowy, and perfectly soaked—come together effortlessly as they cook right in the rich, savory broth. A hint of thyme and a splash of cream add warmth and depth, making this the ultimate comfort food for chilly evenings. Just grab a spoon and dig in!

Servings: 4

Ingredients:

• 1 large onion diced
• 10.5 ounces condensed cream of celery soup 1 can
• 10.5 ounces condensed cream of chicken soup 1 can
• 1 tablespoon chopped fresh parsley
• 1 teaspoon poultry seasoning
• black pepper to taste
• 4 boneless skinless chicken breasts
• 2 cups reduced-sodium chicken broth
• 2 cups frozen vegetables or peas and carrots, thawed
• 16.3 ounces refrigerated biscuits 1 can, Buttermilk, Country, or Homestyle

Instructions:

• Add chopped onion to a 6-quart crockpot, then place chicken breasts on top.
• In a small bowl, mix cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper. Spread over the chicken.
• Pour in chicken broth, cover, and cook on high for 5 hours.
• After 4 hours, roll each biscuit flat and cut into 4 strips. Add vegetables to the slow cooker and stir. Place biscuit strips on top and cover quickly.
• Cook for another 60-90 minutes, allowing the dumplings to cook through.
• Remove the chicken, shred slightly, then return it to the crockpot. Stir gently.
• Let cook for 10 more minutes, then serve warm and enjoy!

5. Slow-Cooker White Chicken Chili

Lighter than traditional chili but just as satisfying, this slow-cooker white chicken chili is creamy, hearty, and packed with Southwestern flavors. Juicy shredded chicken, white beans, and mild green chilies come together in a velvety broth with just a hint of spice.

A touch of cream cheese makes it extra rich, while a squeeze of lime brightens everything up. Serve it with tortilla chips or a warm slice of cornbread for the perfect cozy dinner. Whether it’s a crisp fall night or you just need something easy and delicious, this one’s a keeper.

Servings: 6

Ingredients:

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

Toppings:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions:

• Place chicken breasts in the bottom of the slow cooker.
• Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Add diced onion, minced garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
• Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
• Remove the chicken, shred it in a bowl, then return it to the slow cooker.
• Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes until creamy.
• For a smoother chili, whisk softened cream cheese with a few ladles of chili before adding it back.
• Stir well and serve with your favorite toppings!

6. Slow Cooker Butter Chicken

Rich, velvety, and packed with warm spices, this slow cooker butter chicken brings the deep, aromatic flavors of Indian cuisine right to your kitchen. The chicken simmers low and slow in a creamy tomato sauce infused with garam masala, ginger, garlic, and a touch of honey for balance.

The result? A melt-in-your-mouth dish with layers of flavor that taste like they’ve been cooking all day—because they have! Serve it over basmati rice with warm naan for the ultimate cozy meal.

Servings: 6

Ingredients:

• 2 pounds boneless, skinless chicken breasts about 4 medium breasts
• 1 tablespoon coconut oil
• 1 small yellow onion diced (about 1 cup)
• 1 tablespoon minced fresh ginger
• 4 cloves minced garlic about 4 teaspoons
• 1 ½ tablespoons curry powder
• 1 tablespoon garam masala
• 1 ½ teaspoons chili powder
• ¾ teaspoon kosher salt
• 1 (6-ounce) can no salt added tomato paste
• 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
• 1 (14-ounce) can tomato sauce
• 2 tablespoons unsalted butter cut into small pieces
• ½ cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
• ½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

Instructions:

• Heat coconut oil in a skillet over medium-high heat. Sauté onion for 5 minutes, then add ginger, garlic, spices, and tomato paste. Cook for 30 seconds until fragrant.
• Transfer to a 6-quart slow cooker, then add chicken, cauliflower, and tomato sauce. Stir gently to coat the florets while leaving the chicken undisturbed. Scatter butter on top.
• Cover and cook on HIGH for 1 ½ – 2 ½ hours or LOW for 4 – 6 hours, until the chicken reaches 165°F. Remove and let cool.
• Stir the cauliflower and continue cooking on HIGH for 30 minutes to 1 hour until tender.
• Cut the chicken into bite-sized pieces and return it to the slow cooker. Stir in half-and-half (or coconut milk) and let cool slightly.
• Once cooled, stir in Greek yogurt and serve warm over rice, quinoa, or naan, garnished with cilantro.

7. Slow Cooker BBQ Chicken Thighs

If you love BBQ chicken but want something even juicier and more flavorful, go for thighs. Slow cooking makes them impossibly tender, while a smoky, slightly tangy sauce caramelizes beautifully as it simmers.

A hint of molasses and a splash of Worcestershire sauce give it that deep, savory-sweet flavor that keeps you coming back for more. Whether you serve them straight from the slow cooker or throw them under the broiler for a little crispy char, this dish is a guaranteed crowd-pleaser.

Servings: 4

Ingredients:

• 3 lbs chicken thighs skinless, boneless
• 2 1/2 cups bbq sauce
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp liquid smoke
• 2 tsp garlic powder
• parsley chopped, optional

Instructions:

• Add BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and liquid smoke to the crockpot. Stir to combine.
• Place chicken thighs in the slow cooker and coat them with the sauce.
• Cook on HIGH for 3 1/2 hours until tender.
• Transfer chicken to a foil-lined baking sheet and brush with extra sauce from the slow cooker.
• Broil for 3-4 minutes until slightly caramelized.
• Serve hot, optionally garnished with fresh parsley or cilantro.

8. Crockpot Buffalo Chicken Mac and Cheese

This dish is a love letter to comfort food. Creamy, cheesy mac and cheese meets spicy Buffalo chicken in the ultimate slow cooker mashup. The sauce is rich and velvety, made with sharp cheddar, cream cheese, and a kick of hot sauce, while the tender shredded chicken adds extra heartiness.

The best part? The slow cooker does all the work, making this a perfect hands-off meal for weeknights, game days, or anytime you need a bowl of cheesy, spicy goodness.

Servings: 2

Ingredients:

• 1 lb chicken breast
• 1/2 tsp each of salt pepper, paprika, garlic powder
• 1 TBSP ranch seasoning
• 1/2 cup Sweet Baby Ray’s mild buffalo sauce
• 8 oz of elbow macaroni noodles
• 2 cups of whole milk
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups shredded yellow cheddar cheese
• 4 oz cream cheese
• 1/4 cup of sour cream

Instructions:

• Add chicken, dry ranch seasoning, salt, pepper, paprika, garlic powder, and buffalo sauce to the slow cooker.
• Cook on high for 3 hours or until the chicken reaches 165°F. Shred or chop the chicken and return it to the crockpot.
• Boil macaroni for 3 minutes, then drain.
• Add macaroni, milk, cheddar cheese, Jack cheese, and cream cheese to the crockpot.
• Stir well and cook on low for 1 hour, stirring occasionally.
• Stir in sour cream and cook for another 15 minutes, then enjoy!

9. Slow Cooker Hawaiian Pineapple Chicken

Sweet, savory, and just a little sticky, this Hawaiian-inspired slow cooker chicken is all about big tropical flavors. Juicy chicken simmers in a sauce made from fresh pineapple, soy sauce, brown sugar, and a hint of ginger, creating the perfect balance of sweetness and umami.

The slow cooking process makes the chicken extra tender, letting all those flavors soak in. Serve it over fluffy white rice with a sprinkle of green onions for an easy dinner that tastes like a mini vacation.

Servings: 5

Ingredients:

• 4 Foster Farms Simply Raised Chicken Thighs
• 2 cups pineapple, cut into 1″ chunks
• 1 yellow onion, cut into 1″ chunks
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1/2 cup dark brown sugar
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 2 teaspoons sesame seeds, optional
• 1 tablespoon cornstarch
• 1 red bell pepper, cut into 1″ chunks
• parsley , for garnish

Instructions:

• Brown chicken thighs in a skillet or slow cooker insert for 3-5 minutes per side, then remove.
• Add pineapple and onion to the bottom of the slow cooker.
• Mix honey, soy sauce, brown sugar, ginger, and garlic in the slow cooker.
• Place chicken thighs back into the slow cooker.
• Cook on low for 5 hours or high for 3 hours.
• Mix cornstarch with water, add to the slow cooker with bell peppers, and cook for 30 more minutes.
• Serve with rice and garnish with parsley if desired. Enjoy!

10. Slow Cooker Moroccan-Spiced Chicken Thighs

Warm, fragrant spices and fall-apart-tender chicken make this dish a standout. Inspired by Moroccan flavors, the slow cooker works its magic with a blend of cinnamon, cumin, coriander, and a touch of honey, creating a sauce that’s rich, complex, and deeply comforting.

The best part? It’s effortless—just toss everything in and let the flavors develop while you go about your day. Serve it with couscous, rice, or warm flatbread for a cozy, spice-filled meal that’s anything but ordinary.

Servings: 4

Ingredients:

• olive oil
• ½ white onion sliced
• 3 cloves garlic sliced
• 8 chicken thighs
• sea salt to taste
• black pepper to taste
• 8 potatoes quartered
• 2 preserved lemon or other citrus peels only, rinsed and thinly sliced
• 2 teaspoons turmeric
• 2 teaspoons cinnamon
• 2 teaspoons cumin
• 3 teaspoons dried parsley
• 6 tablespoons Harissa paste I used the spicy variety
• 3 cups chicken broth or water with 1 chicken bouillon cube
• 4 sprigs fresh mint chopped or torn

Instructions:

• Heat olive oil in a skillet over medium-high heat.
• Season chicken thighs with salt and pepper, then slice garlic and onion.
• Cook onion and garlic in the skillet until fragrant, about 2 minutes. Brown chicken on both sides, about 3 minutes each.
• Mix parsley, cumin, turmeric, and cinnamon in a bowl. Slice preserved lemon peels and cut potatoes into quarters.
• In the slow cooker, layer half the chicken, garlic, onions, spices, Harissa, potatoes, and lemon peels. Repeat with the remaining ingredients.
• Add chicken broth or water with bouillon, then cook on high for 3-4 hours or low for 6 hours.
• Garnish with fresh mint and serve with potatoes. Enjoy!