Recipes Of Chicken In Slow Cooker

This slow cooker chicken is by far one of my best chicken recipes, which I perfected over years. I could climb mountains for this chicken. People always ask for seconds and rarely there are any leftovers. What I personally like the most about this chicken is the clean, subtle flavors of caramelized garlic, onion and ginger, complemented by a touch of sweetness coming from the onions. These simple flavors go a long way to reveal the natural flavor of the chicken. The golden brown color of the perfectly browned chicken skin is an eye candy too. You can’t beat these captivating flavors and colors unspoiled by some overly powerful ingredients.

There is something so rustic, so homey about this chicken that it always makes you feel good and happy. And the juices… let me tell you, I could drink them right out the Crock-Pot. Better yet, I like grabbing a slice of freshly baked sourdough bread and dip it in those amber juices and eat with the chicken.

There are many ways to make slow cooker chicken but this one is my favorite as far as simplicity and taste go. The key here is to crisp up chicken skin, rendering most of the fat out, and to caramelize vegetables to deep golden brown color on a skillet. No slow cooker with a browning function can attain a similar level of caramelization that can be achieved using a skillet. And you won’t be able to render as much fat from chicken skin and make as deep golden brown as you would on a skillet.

Slow Cooker Brown Sugar Garlic Chicken

You want to do it very quickly too, without cooking the chicken meat. It only takes minutes to do but that’s where most of the flavor will come from. And only then the slow cooker will begin to do that it does best – slowly cook and tenderize the chicken to perfection, without it losing much moisture, and until it’s melt-in-your-mouth tender and succulent.

You may be wondering which chicken parts to use in this recipe. My favorite choice is chicken thighs, though I’ve used chicken wings and drumsticks and liked them a lot too. All three are slow cooker-friendly and come out tender and juicy. Chicken breasts are not the best choice though as they are lean and dry out easily.

I like adding ginger and garlic immediately with the onions, not towards the end as is customary. The garlic will brown to dark brown color, which will add more color to the liquids in the slow cooker. This will also mellow out the strong garlic flavor and pungency, leaving very subtle flavor. However, be careful not to burn the garlic and ginger, you need to stir constantly and stop sauteing before that happens.

Slow Cooker Whole Chicken Recipe

Calories: 300 kcal | Carbohydrates: 4 g | Protein: 18 g | Fat: 22 g | Saturated Fat: 8 g | Cholesterol: 115 mg | Sodium: 497 mg | Potassium: 285 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 145 IU | Vitamin C: 3.1 mg | Calcium: 22 mg | Iron: 0.8 mgCreamy Tuscan chicken with spinach and sun-dried tomatoes transforms savory Italian flavors into a hands-off main dish for your next Italian night! It’s similar to creamy Tuscan salmon, but with the added benefit of cooking low, slow, and tender in your slow cooker. I’ll show you how to make this Crock Pot Tuscan garlic chicken recipe, but there are stovetop instructions as well if that’s your preference.

This section explains how to choose the best ingredients for creamy garlic Tuscan chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

This section shows how to make Tuscan chicken Crock Pot friendly, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Slow Cooker Garlic Butter Chicken And Veggies

When you’re making Tuscan chicken in the Crock Pot, here are my top tips for ensuring your chicken is perfect every time:

Don’t have a Crock Pot? No problem! You can easily adjust the recipe to make it in a skillet — and the sauce comes out thicker that way, if that’s your preference:

Store leftovers covered in an airtight container the refrigerator for 3-4 days. You can also make the sauce ahead, store in the refrigerator, then heat and thin out as needed before pouring over the chicken.

Slow Cooker Chicken Korma Recipe

Yes, you can freeze Crock Pot creamy Tuscan garlic chicken, though the sauce texture may change a bit. Cool completely, cover tightly, and store in the freezer for up to 2 months. Thaw overnight before reheating.

Tuscan creamy chicken is just the beginning… if you love saucy, easy meals, try these recipes next! (Or find even more easy healthy chicken recipes here.)

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Slow Cooker Chicken Diane Drumsticks Recipe

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The recipe card contains instructions for Crock Pot Tuscan chicken, but see the post above for stovetop instructions if that’s your preference.

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Slow Cooker Honey Garlic Chicken Recipe

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂This Crockpot Tuscan Chicken has juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

This Baked Tuscan Chicken combines some of my favorite flavors into one delicious dish! There are days though that it feels really nice knowing that dinner is cooking away in the slow cooker (and we all love this Slow Cooker Chicken Breast!)

This recipe takes just 10 minutes to prep and takes Tuscan chicken to whole new level. The chicken breast is cooked low and slow in the crockpot doused in a rich, creamy, and flavorful sauce.

Slow Cooker Honey Garlic Chicken

I love to serve the finished chicken sliced over a pile of cooked Buttered Noodles and topped off with a scoop of extra cream sauce! These Roasted Green Beans or Honey Glazed Carrots are great way to add veggie to your plate as well 😉

Yes! It is totally fine to put the raw chicken right in the slow cooker. If you would prefer to take the extra step to sear the chicken before slow cooking, feel free. It doesn’t hurt but also isn’t necessary.

When it comes to cooking chicken in the slow cooker, lower and slower is the way to go for a more tender texture. However, if you’re lower on time and would rather cook on high, that will work as well. Just be sure not to overcook! Cooking on high usually requires only half the time.

Slow Cooker Chicken Casserole With Crispy Bacon

No. It is not considered safe to cook frozen chicken in the crockpot. If all you have is frozen chicken, you should thaw it in the fridge first before cooking it in the crockpot. To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.

Leftover Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.

My favorite way to serve this crockpot chicken is sliced over pasta with extra cream sauce. You can serve it over plain fettuccine or linguine or with Buttered Noodles for some extra flavor!

Crockpot Tuscan Chicken

This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.

To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.

The Best Chicken Drumsticks Recipe

Serving: 260 grams | Calories: 393 cal | Carbohydrates: 9 g | Protein: 29 g | Fat: 27 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 159 mg | Sodium: 712 mg | Potassium: 823 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1461 IU | Vitamin C: 7 mg | Calcium: 137 mg | Iron: 2 mg

My name is Ashley Fehr and I love creating easy meals my family loves. I also