Top 10 Crockpot Meals Chicken Recipes From Around The Globe!

There’s something undeniably magical about the simplicity of tossing a few ingredients into a crockpot, only to return hours later to a meal bursting with flavor and tenderness. Chicken breasts, often underestimated for their mildness, become the canvas for a world of bold, comforting flavors when slow-cooked to perfection.

Imagine the savory elegance of Stuffed Chicken Rolls, the sweet and tangy kick of Maple Mustard Chicken, or the soul-warming comfort of Crockpot Chicken Noodle Soup filling your kitchen with mouthwatering aromas.

Craving something with a bit more zest? Dive into Hearty Chicken Enchiladas or explore the rich, nutty flavors of Indonesian Peanut Chicken—each dish is a culinary passport to global flavors, all achieved effortlessly in your own kitchen.

From the tang of Mediterranean herbs to the rich, savory depth of Asian-inspired marinades, each dish transforms humble chicken into something extraordinary. I loved that these meals felt indulgent yet were packed with lean protein and fresh veggies.

Plus, slow cooking locks in nutrients, so it’s comfort food that doesn’t weigh you down. Whether you’re craving the familiar comforts of home or itching to explore new culinary landscapes, your crockpot is the perfect guide.

1. Stuffed Chicken Rolls

Tender chicken breasts are rolled up with a savory filling of cheese, spinach, and herbs, and then baked to perfection. The crispy outer layer contrasts with the juicy, flavorful stuffing inside, creating a comforting and satisfying dish.

Serve with a side of roasted vegetables or mashed potatoes for a complete meal. This dish is a great option for a family dinner or an elegant weeknight meal. The flavor-packed filling elevates simple chicken to a whole new level. Enjoy the delicious combination of textures and flavors in every bite.

Servings: 6 people

Ingredients:

• 6 boneless skinless chicken breast halves (8 ounces each)
• 1/4 cup all-purpose flour
• 1/2 cup chicken broth
• 6 slices fully cooked ham
• 1/4 teaspoon paprika
• 1/4 cup canola oil
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 6 slices Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon rubbed sage
• Chopped fresh parsley, optional

Instructions:

1. Flatten each chicken breast half to 1/4-inch thickness.
2. Place a slice of ham and Swiss cheese on top of each chicken breast.
3. Roll up the chicken, tuck in the ends, and secure with toothpicks.
4. In a shallow bowl, mix together flour, Parmesan, sage, paprika, and pepper.
5. Coat each chicken roll with the flour mixture, covering all sides.
6. Heat oil in a large skillet over medium-high heat, and brown the chicken rolls on all sides.
7. Transfer the browned chicken to a 5-qt. slow cooker.
8. Combine the cream of chicken soup and chicken broth, then pour the mixture over the chicken.
9. Cover and cook on low for 4-5 hours until the chicken is tender. Remove toothpicks and garnish with parsley, if desired.

2. Maple Mustard Chicken

This dish combines the sweet richness of maple syrup with the tangy sharpness of mustard, creating a perfect glaze for chicken. The sauce caramelizes slightly when baked, giving the chicken a delightful, golden brown crust.

It’s a simple yet bold recipe, perfect for a quick weeknight dinner or a special occasion. Paired with roasted potatoes or a fresh salad, it’s a well-rounded meal that satisfies the taste buds. The balance of sweet and savory flavors makes it a crowd-pleaser. It’s both easy to prepare and impressive to serve.

Servings: 6 people

Ingredients:

• 1/2 cup maple syrup
• 6 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons quick-cooking tapioca
• 1/3 cup stone-ground mustard
• Hot cooked brown rice

Instructions:

1. Place the chicken in a 3-qt. slow cooker.
2. In a small bowl, mix together the maple syrup, mustard, and tapioca.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 3-4 hours, or until the chicken is tender. Serve with rice.

3. Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup is a comforting, easy-to-make dish perfect for cozy days. Tender chicken breasts simmer slowly with hearty vegetables like carrots, celery, and onions in a savory chicken broth, infused with herbs like thyme and bay leaves.

As the flavors meld together, the soup becomes rich and aromatic. Just before serving, egg noodles are added to soak up the delicious broth, becoming perfectly tender. This hands-off recipe is ideal for busy days, offering a warm, nourishing meal with minimal effort.

Servings: 6 people

Ingredients:

• 8 ounces egg noodles (wide or extra wide)
• ½ teaspoon dried rosemary
• 2 teaspoons chicken bouillon (I use Better Than Bouillon brand, optional)
• 3 large carrots (peeled and sliced into coins)
• ½ teaspoon dried thyme leaves
• 1 bay leaf (optional)
• 8 to 9 cups reduced-sodium chicken broth
• 1 ½ pounds boneless skinless chicken breasts
• ¼ teaspoon black pepper
• 3 cloves garlic (minced, more to taste)
• ½ teaspoon kosher salt
• 2 ribs celery (sliced)
• 1 large yellow onion (diced)
• Chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the trimmed chicken breasts at the bottom of a 6-quart (or larger) slow cooker. Layer the diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and bay leaf (if using) on top.
3. Add dollops of the chicken base over the ingredients, then pour in the chicken broth. Gently stir everything to combine.
4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked.
5. Once cooked, transfer the chicken to a large bowl and shred it using two forks. Discard the bay leaf if used, and return the shredded chicken to the slow cooker.
6. Meanwhile, cook the egg noodles according to the package instructions until al dente. Add the cooked noodles to the soup and let it cook on LOW for an additional 5 minutes to blend the flavors.
7. Serve the soup hot, garnished with freshly chopped parsley and an extra sprinkle of black pepper, if desired.

4. Hearty Chicken Enchiladas

Rolled corn tortillas filled with seasoned chicken, cheese, and a rich enchilada sauce create the perfect base for this classic Mexican dish. The sauce soaks into the tortillas, infusing them with a deep, smoky flavor. Baked until bubbly and golden, the cheese melts and creates a delicious topping.

Garnished with sour cream, guacamole, or fresh cilantro, these enchiladas are satisfying and full of flavor. Perfect for a family dinner or entertaining guests, they’re a crowd favorite. This dish is both comforting and flavorful, offering a complete meal.

Servings: 2 people

Ingredients:

• 1 can (15 ounces) black beans, rinsed and drained1 pound boneless skinless chicken breasts1 cup shredded Mexican cheese blend2 cans (15 ounces each) enchilada sauce8 flour tortillas (6 inches), warmedOptional toppings: Sour cream, shredded lettuce, pico de gallo, and sliced avocado1 can (4 ounces) chopped green chiles

Instructions:

1. In a 3-quart slow cooker, combine the chicken, enchilada sauce, and chopped green chiles. Cover and cook on LOW for 6-8 hours, or until the chicken is tender.
2. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
3. Reserve 1-2/3 cups of the cooking juices, and pour the remaining juices into a large mixing bowl.
4. Add the shredded chicken and rinsed black beans to the bowl with the cooking juices, stirring to combine.
5. Lightly coat two freezer-safe 8-inch square baking dishes with cooking spray. Pour 1/2 cup of the reserved cooking juices into each dish.
6. Spoon about 1/3 cup of the chicken mixture down the center of each warmed tortilla. Roll up the tortillas and place them seam-side down in the prepared dishes.
7. Drizzle the remaining reserved cooking juices over the rolled tortillas and sprinkle with the shredded Mexican cheese blend.
8. Cover one dish tightly and freeze for up to 3 months.
9. Cover the second dish and bake at 350°F for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese is lightly browned. Serve with desired toppings like sour cream, shredded lettuce, pico de gallo, and sliced avocado.

5. Indonesian Peanut Chicken

Tender chicken pieces are coated in a creamy, rich peanut sauce with a hint of sweetness and spice, inspired by Indonesian flavors. The peanut sauce is made with ingredients like coconut milk, soy sauce, and lime, creating a complex and mouthwatering dish.

The chicken can be served over rice or noodles, making it a versatile and satisfying meal. Topped with chopped peanuts and fresh herbs, it’s a dish that combines bold flavors with a comforting texture. This dish brings a taste of Southeast Asia right to your table. It’s a fun and unique way to enjoy chicken.

Servings: 6 people

Ingredients:

• 6 tablespoons chopped sweet red pepper
• 1/4 teaspoon pepper
• 1/3 cup chopped onion
• 1/3 cup water
• 3 cups hot cooked brown rice
• 1/4 teaspoon cayenne pepper
• 6 tablespoons chopped salted peanuts
• 3 tablespoons chili sauce
• 1/4 teaspoon salt
• 1/4 cup reduced-fat creamy peanut butter
• Julienned green onions (optional)

Instructions:

1. Place the chicken in a 4-quart slow cooker.
2. In a small bowl, mix the chopped onion, water, peanut butter, chili sauce, salt, cayenne, and pepper. Pour the mixture over the chicken.
3. Cover and cook on LOW for 4-5 hours, or until the chicken is tender.
4. Serve the chicken with rice and garnish with chopped peanuts, red pepper, and julienned green onions (if desired).

6. Orange-Chipotle Chicken

The bold combination of sweet orange and smoky chipotle peppers creates a flavorful glaze for chicken that’s both spicy and tangy. The marinade soaks into the chicken, infusing it with rich, deep flavors.

Roasted or grilled, the chicken is caramelized on the outside while remaining juicy and tender on the inside. This dish is perfect for those who enjoy a balance of heat and sweetness in their meals. Serve with a side of cilantro rice or grilled vegetables for a vibrant, satisfying meal. It’s an exciting twist on classic chicken recipes.

Servings: 4 people

Ingredients:

• 1/2 tsp sea salt, divided
• 1/4 packed cup chopped cilantro leaves
• 1 tsp safflower oil
• 4 boneless, skinless chicken breasts (about 1 lb), rinsed, patted dry, and pounded 1/2-inch thick
• 1 tsp chili powder (TRY: Simply Organic Chili Powder)
• 2 cups cooked brown rice
• 1 tsp orange zest
• 1 tbsp chopped chipotle chiles in adobo sauce
• 1/2 tsp ground cumin (TRY: Simply Organic Ground Cumin)
• Juice of 1 medium navel orange (about 1/3 cup orange juice)
• 2 tbsp pure maple syrup

Instructions:

1. In a small bowl, mix together the chili powder, cumin, and 1/4 teaspoon of salt.
2. Heat safflower oil in a large nonstick skillet over medium-high heat, tilting the skillet to coat the bottom lightly.
3. Season both sides of the chicken breasts with the chili-cumin mixture, then cook for 3 minutes per side, or until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
4. Add orange juice and maple syrup to the skillet, stirring constantly, and cook for 1 minute until it thickens slightly, reducing to about 1/4 cup of liquid.
5. Remove the skillet from the heat and stir in the chipotle chiles in adobo sauce and orange zest.
6. Return the chicken to the skillet, and cook for 1 more minute on medium-high heat, turning the chicken to coat with the glaze.
7. In a medium bowl, combine the cooked rice, cilantro, and remaining 1/4 teaspoon of salt. Serve the chicken over the rice and spoon any remaining glaze over the top.

7. Crockpot Honey-Garlic Chicken

Crockpot Honey-Garlic Chicken is a simple, flavorful dish that combines tender chicken with a sweet and savory sauce. The chicken simmers in a mixture of honey, garlic, soy sauce, and a hint of vinegar, creating a deliciously rich glaze.

The slow cooking process allows the flavors to meld together, resulting in juicy, fall-apart chicken that’s perfect for serving over rice, noodles, or vegetables. This easy, hands-off recipe is ideal for busy weeknights, delivering a comforting, mouthwatering meal with minimal effort.

Servings: 4 people

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
• 4 cloves garlic, minced
• 2 tablespoons cornstarch
• ⅓ cup low-sodium soy sauce
• 2 tablespoons tomato paste
• 2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
• ⅓ cup honey
• 1 tablespoon rice vinegar

Instructions:

1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl or large measuring cup, whisk together soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.
3. Pour the sauce mixture over the chicken.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches 165°F on an instant-read thermometer.
5. If possible, flip the chicken halfway through cooking to ensure both sides are coated in sauce.
6. Once done, remove the chicken and set it aside to cool slightly.
7. Whisk cornstarch into the slow cooker cooking liquid.
8. Cover and cook on HIGH for 15 minutes, stirring occasionally, until the sauce thickens slightly.
9. If you prefer a thicker sauce, cook for an additional 15-30 minutes on HIGH.
10. For quicker thickening, transfer the cooking liquid to a medium saucepan and simmer over medium heat for 5-10 minutes until it thickens.
11. Shred the chicken using two forks (or your hands if cool enough) and return it to the slow cooker.
12. If you thicken the sauce on the stove, add it back to the slow cooker, stir to coat the chicken, and serve over rice, garnished with green onions and sesame seeds.

8. Slow-Cooked Italian Chicken

Chicken thighs or breasts are slow-cooked in a rich tomato sauce with garlic, basil, and oregano, absorbing all the flavors of classic Italian cuisine. The result is tender, fall-apart chicken in a flavorful, herby sauce.

This dish is perfect for serving over pasta, rice, or even mashed potatoes. The slow-cooking method enhances the flavors and makes the chicken incredibly juicy. It’s a comforting, easy meal to prepare for busy days. A sprinkle of Parmesan cheese adds the perfect finishing touch to this Italian-inspired dish.

Servings: 6 people

Ingredients:

• 1/2 cup cold water
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1/4 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/3 cup all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium green pepper, chopped
• 1 can (8 ounces) tomato sauce
• 1/4 teaspoon onion powder
• 1 green onion, chopped
• 3 teaspoons chili powder
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• Hot cooked pasta
• Optional: Grated Parmesan cheese and minced fresh basil

Instructions:

1. Place the chicken in a 3-qt. slow cooker.
2. In a bowl, mix the broth, tomatoes, tomato sauce, green pepper, onion, garlic, and seasonings.
3. Pour the mixture over the chicken in the slow cooker.
4. Cover and cook on low for 4-5 hours, or until the chicken is tender.
5. Remove the chicken from the slow cooker and keep warm.
6. Transfer the cooking juices to a large saucepan and skim off any fat.
7. In a small bowl, combine the flour and cold water to form a smooth mixture, then stir it into the cooking juices.
8. Bring the mixture to a boil, cooking and stirring for 2 minutes until thickened. Serve over the chicken and pasta, and top with Parmesan cheese and basil if desired.

9. Slow-Cooker Buffalo Chicken Salad

Tender, shredded buffalo chicken is the star of this spicy, tangy salad. The chicken is cooked in the slow cooker with buffalo sauce, creating a flavor-packed filling. Tossed with crisp greens, celery, and blue cheese, it’s a refreshing yet bold dish.

The coolness of the salad balances the heat of the buffalo sauce, creating a satisfying contrast. Perfect for a light lunch or dinner, it’s a healthier take on the classic buffalo chicken wings. Top with avocado or ranch dressing for extra creaminess.

Servings: 6 people

Ingredients:

• 1-1/2 pounds boneless skinless chicken breast halves
• 1/2 cup blue cheese salad dressing
• 1/2 cup crumbled blue cheese
• 3/4 cup Buffalo wing sauce
• 1 cup julienned carrot
• 1 envelope ranch salad dressing mix
• 1 package (10 ounces) hearts of romaine salad mix
• 1 medium ripe avocado, peeled and cubed
• 3 tablespoons butter

Instructions:

1. Place the chicken in a 1-1/2- or 3-qt. slow cooker.
2. Pour the Buffalo wing sauce, butter, and ranch dressing mix over the chicken.
3. Cover and cook on low for 2-1/2 to 3 hours, or until the chicken reaches 165°F.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Reserve 1/3 cup of the cooking juices, and discard the remaining liquid.
6. Return the shredded chicken and reserved juices to the slow cooker, and heat through.
7. Arrange the romaine salad mix in a serving dish.
8. Top with the shredded chicken, carrots, avocado, and blue cheese, then drizzle with blue cheese dressing. Serve immediately.

10. Slow-Cooker Butter Chicken

Similar to the other butter chicken recipe, this version uses the slow cooker to create a rich, creamy sauce that infuses the chicken with flavor. The slow cooking process results in tender, juicy chicken coated in a buttery, spiced sauce.

The combination of heavy cream, tomatoes, and aromatic spices like cumin and coriander gives this dish its signature taste. Serve over rice or with naan bread to soak up all the delicious sauce. It’s a comforting, hearty meal that’s perfect for busy days or meal prep. Enjoy the delicious warmth and flavor of this slow-cooked classic.

Servings: 8 people

Ingredients:

• 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 2 tablespoons butter
• 1/4 teaspoon pepper
• 2 teaspoons garam masala
• 1/4 cup tomato paste
• 2 teaspoons red curry powder
• 4 garlic cloves, peeled, thinly sliced
• 1 medium onion, chopped
• 1 can (14 ounces) coconut milk
• 2 tablespoons whole wheat flour
• Hot cooked rice
• Optional: Fresh cilantro leaves and naan bread

Instructions:

1. Heat a large saucepan over medium-high heat and melt the butter.
2. Add the chopped onion and cook, stirring, until tender, about 2-3 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Stir in garam masala, curry powder, chili powder, and ginger; cook for 1 minute.
5. Sprinkle in the flour, then drizzle in olive oil, stirring to form a paste.
6. Whisk in the coconut milk and tomato paste, cooking and stirring until well combined and slightly thickened, about 1-2 minutes.
7. Season with salt and pepper to taste.
8. Use an immersion blender to carefully puree the spice mixture.
9. Transfer the mixture into a 5-qt. slow cooker and add the chicken, gently stirring to combine.
10. Cover and cook on low for 3-4 hours, until the chicken is fully cooked. Serve with rice, and optionally garnish with cilantro and naan bread.