Foodgasm Recipes

Nothing smells better than crockpot chicken chili simmering in the kitchen. With this recipe, all you do is a little prep, then stand back and let the crockpot do all the cooking.

Using canned beans cuts down on the cooking time and you can add or subtract individual ingredients that might not be family favorites.

This version of chicken chili uses boneless skinless chicken breasts that are cut in chunks and lightly simmered before adding to the crockpot. It comes out moist and flavorful, and might just be a grand award winner at your local chili cook-off!

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Crockpot Chicken Chili With Beans

Prep Time

45 mins

Cook Time

5 hrs

Total Time

5 hrs 45 mins

 

Despite the long list of ingredients this chili is really easy to make. The Crockpot does all the heavy lifting. The fact that it's made with chicken just makes it better! 

Course: Soup

Cuisine: American

Calories: 195 kcal

Ingredients

• 2 large boneless skinless chicken breasts cut into 1 inch pieces
• 1/2 cup chicken stock
• 1 can 15 ounces black beans, rinsed and drained
• 1 can 14.5 ounces great northern beans, rinsed and drained
• 1 small green bell pepper
• 1 small red bell pepper
• 1 small yellow bell pepper
• 1 can 14 ounce tomato sauce
• 1 can 14.5 ounces diced tomatoes with chilies
• 1 small red onion chopped
• 3 cloves garlic minced
• 1/2 cup frozen corn thawed
• 1/4 white wine vinegar
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and ground black pepper. Heat the chicken stock in a medium saucepan and add the diced chicken breasts. Simmer until the chicken is no longer pink inside. Set aside.
2. Seed and dice the red, yellow and green bell peppers. Mix together with the chopped red onion, frozen corn and minced garlic. Set aside.
3. Mix together the black and white beans in a medium bowl, and then add the chopped tomatoes with chilies, the white wine vinegar, chili powder, cumin and cayenne. Mix the spices with the beans and tomatoes until well blended.
4. Pour the cooked pieces of chicken with the broth into the bottom of a crockpot. Add the fresh vegetables, and then add the bean and tomato mixture.
5. Cover the crockpot and turn the temperature to low. Cook for 4 to 5 hours.

Good To Know – If the chili is more liquid than you like, turn the heat to high until some of the juices evaporates.

On Your Own – This chili is especially good served over hot cooked rice. Very filling!

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This Crockpot Chicken Cacciatore recipe is a good one to have around when you don’t know what to do with a whole cut up chicken and you really don’t feel like frying it.

This chicken cacciatore crockpot recipe version will appeal to those who don’t like the traditionally heavy, thick red sauce that usually accompanies this stew.

We like to serve this chicken over cooked penne or ziti. Long spaghetti just seems to get lost when you’re dealing with bones.

This cacciatore recipe makes a lot of food, so make sure everyone is hungry!

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Crockpot Chicken Cacciatore

Prep Time

35 mins

Cook Time

8 hrs

Total Time

8 hrs 35 mins

 

Delicious Italian dinner! Chicken Cacciatore done in the slow cooker couldn't be easier either. Just the right amount of spices. Perfect with the pasta! 

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 325 kcal

Ingredients

• 1 whole chicken cut up
• 1 1/2 cups chicken broth
• 2 cans 14.5 ounce Italian-style diced tomatoes
• 1 pound fresh mushrooms
• 1 large onions chopped
• 2 teaspoons granulated garlic
• kosher salt and ground black pepper

Instructions

1. Remove as much skin as possible from the pieces of chicken. Season them with the kosher salt and ground black pepper, then lay them in the bottom of a crock pot.
2. Remove the stems from the fresh mushrooms and quarter them. If the mushrooms are small, just cut them in half.
3. In a small bowl, stir together the diced tomatoes, chicken broth and garlic powder. Sprinkle the mushrooms and onions over the seasoned chicken, then pour the tomato mixture over the vegetables.
4. Cover the crock pot with a lid and turn in on low and cook for 7 to 8 hours.

Good To Know – If you’re not going to serve this over cooked pasta, remove the chicken to a warm platter and reduce the cooking juices by turning the crock pot to high. Put the chicken back in to re-heat it when it’s as thick as you like it.

Food For Thought – Add some chopped fresh basil to the crock pot just before serving the chicken for an aromatic finishing touch.

Enjoy this Crockpot Chicken Cacciatore!

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Plain chicken breasts are given a new life with this Crock Pot Chicken Breast Recipe. It’s just chocked full of creamy cheddar cheese and spices.

This Chicken Breast Recipe makes an easy dinner that can be put together fast. You can just walk away and forget about it thanks to the slow cooker.

The boneless skinless chicken breasts gently cook through on a low temperature while the juices blend with the other ingredients.

So full of flavor your family will be asking you to make it all the time.

The gravy has an intense chicken flavor that’s unbeatable if you’re really craving chicken.

No one will turn down seconds of this easy favorite.

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Cheesy Crock Pot Chicken Breast Recipe

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

 

A delicious slow cooker recipe your family will love. Very little prep work and then the Crockpot takes over! 

Course: Main Course

Cuisine: American

Servings: 4

Calories: 235 kcal

Ingredients

• 6 skinless boneless chicken breasts
• 2 cans 11-ounces each condensed cream of cheddar cheese soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 tablespoon chili powder
• kosher salt and ground black pepper to taste

Instructions

1. Whisk together the 2 cans of soup and the milk. Add the garlic powder, dried oregano and the chili powder. Mix well to combine all the ingredients.
2. Season the chicken breasts with the kosher salt and black pepper. Layer the chicken in the bottom of a slow cooker or crockpot and pour the cheese soup mixture over them.
3. Cook on a low temperature for about 6 hours. Keep the pot covered while cooking to keep the moisture from evaporating.

Food For Thought – If you like browning the chicken breasts prior to adding to the pot adds some color and a little more flavor.

Finish this dish with a little shredded cheddar served on the side for each guest or family member to garnish for themselves.

Serve it with sour cream and onion mashed potatoes or rice and sweet corn for a dinner to remember.

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This Crockpot Chicken and Rice Recipe is straight from Louisiana Creole cooking. The Crock Pot makes it easy. Serve it to your family and they’ll be converted Cajuns!

This recipe uses chicken thighs, which have the richest flavor and most tenderness of any of the chicken parts.

Don’t skimp on the peppers and onions, and use a little hot sauce even if you don’t like spicy food – you’ll find the balance of each ingredient is well developed.

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Crockpot Chicken and Rice Recipe

Prep Time

45 mins

Cook Time

6 hrs

Total Time

6 hrs 45 mins

 

A delicious Creole dish in the crockpot. Chicken and ham is combined with rice, peppers and onions and slow cooked until perfectly done! 

Course: Main Course

Cuisine: Creole

Servings: 4

Calories: 280 kcal

Ingredients

• 8 skinless chicken thighs
• 1/2 pound Italian sausage
• 1/2 pound cooked ham
• 2 large onions chopped
• 2 large green bell peppers seeded and chopped
• 1 can 16 ounces diced tomatoes
• 1 can 6 ounces tomato paste
• 1 cup long grain rice
• 2 cups chicken broth
• 1/2 tablespoon Louisiana-style hot sauce such as Frank's
• Kosher salt and ground black pepper

Instructions

1. Bring the chicken broth to a boil and add the white rice. Lower the heat to a bare simmer, cover the pot and cook the rice for 20 minutes.
2. Remove the Italian sausage from the casing and cut into 1 inch pieces. Dice the ham into 1 inch cubes.
3. Season the skinless thighs with the kosher salt and black pepper. Lay them in the bottom of a crockpot and add the chopped peppers and onions.
4. Stir together the canned diced tomatoes and tomato paste. Add the hot sauce and pour the mixture over the chicken and vegetables.
5. Cover the pot and turn on low. Cook for 4 to 5 hours. Mix together the cooked rice with the sausage and ham. Add this mixture to the crockpot along with the green peas and turn the temperature to high.
6. Cook for 30 more minutes until the sausage and ham are heated through.

Enjoy!

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More recipes you might like.

Italian Sausage Slow Cooker Soup
Spicy Sweet Ribs and Beans Crock Pot
Easy Root Beer Slow Cooker Pulled Pork

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This crock pot chicken and rice creole gives you the tenderness of slow-cooked chicken thighs with the spicy goodness of sausage for a filling meal, complete with rice and ham.

A dash of hot sauce and plenty of bell pepper and tomatoes in a slowly simmered chicken dish has all the good things a classic Creole has to offer.

Taking the skin off the chicken thighs lowers your calorie count and saves you some money when you do it yourself.

Let the layers of flavors slowly simmer for several hours to get all the Creole spice to gently bubble together. Serve with some hearty country bread for a filling dinner.

This is even better re-heated the next day!

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Crock Pot Chicken and Rice Creole Recipe:

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Crock Pot Chicken And Rice Creole

Prep Time

25 mins

Cook Time

5 hrs 20 mins

Total Time

5 hrs 45 mins

 

Chicken and rice is prominent in Creole cooking and this dish is a perfect example. But you don't have to cook all day. The Crock Pot takes care of everything! 

Course: Main Course

Cuisine: Creole

Servings: 6

Calories: 280 kcal

Ingredients

• 8 chicken thighs skin removed
• 4 ounces cooked ham cut into 1-inch cubes
• 1 large green bell pepper cut into 1-inch cubes, seeds removed
• 6 green onions cut in 1-inch pieces
• 1 can 16-ounces diced tomatoes
• 1 can 6-ounces tomato paste
• 1/2 pound link sausage sliced in 1-inch pieces, cut diagonally
• 1 cup long grain white rice
• 2 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon Tabasco hot sauce

Instructions

1. Layer the skinless chicken thighs in the bottom of a crockpot. Add the ham, the green bell pepper and the green onions on top of the chicken.
2. In a small bowl, mix together the canned tomatoes, the tomato paste, salt and the Tabasco. Pour this mixture over the chicken thighs and vegetables.
3. Cover the slow cooker and turn on low, and cook the chicken for 4 to 5 hours.
4. A half hour before the chicken is finished cooking, combine the water and rice and bring to a boil. Reduce the heat to a very low heat, cover the pan and steam the rice for 20 minutes. Set the rice aside in the covered pot.
5. Turn the heat on the slow cooker to high and add the sausage. When it is heated through, in about 15 minutes, add the cooked rice and stir to thoroughly combine.
6. Serve in heated bowls with extra Tabasco for those who like a little extra heat!

On Your Own -Get creative with your sausage! Some cooks prefer a full flavored polish sausage, but you could get even more authentic with tasty chunks of Andouille sausage or maybe your favorite Cajun spiced sausage.

Look for links made with jalapeno for a bunch more heat. If you want to eliminate the chunks of ham, increase the amount of sausage to 12 ounces, but we find a nice slice of Black Forest ham to add a hint of smokiness that just gives all the other ingredients a hefty dose of flavor.

Food For Thought – Add some of your favorite vegetables.

Chunks of onions and carrots make this a Creole stew, and okra would make it more flavorful still. If okra isn’t your thing but you still would like a little bite, add some diced celery an hour before the chicken is done.

Good To Know – Most crockpot meals make excellent day-after meals, and this one is no exception.

Skim off any accumulated fat before gently reheating. Also, you can buy boneless skinless chicken thighs, but you should decrease your cooking time by 1 hour. Save yourself some money by removing the skin yourself.

It’s probably better to leave the bones in, as this chicken will be meltingly tender and falling off the bone anyway! And if you prefer white meat, this crock pot chicken and rice can be just as delicious with skinless chicken breasts.

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This simple Crock Pot Chicken And Dumplings dish will impress your friends and family alike. Chicken and Dumplings are an old fashioned, family favorite kind of a meal that no one seems to make anymore.

The crock pot does all the work while you’re doing something else, and no one will know you didn’t slave over the stove all day.

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Crock Pot Chicken And Dumplings

Ingredients

• 4 boneless skinless chicken breasts cut in bite sized pieces
• 1 can 10.75 ounces condensed cream of chicken soup
• 1 medium yellow onion chopped in medium sized dice
• 2 large carrots peeled and cut into medium sized dice
• 1 cup frozen peas
• 1 quart chicken broth
• 1/2 tablespoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1 whole bay leaf
• 1 10 ounce package refrigerated biscuit dough

Instructions

1. Season the chicken with the kosher salt and black pepper, put it in the bottom of the crock pot.
2. Put the chopped onion, carrots and frozen peas on top of the chicken pieces.
3. Whisk together the cream of chicken soup and the chicken stock. Add the oregano and celery salt, then pour this mixture over the vegetables and chicken. Put the whole bay leaf on top and cover the crock pot with the lid. Cook on high for about 6 hours.
4. About 1 hour before the chicken finishes cooking, tear the biscuit dough into pieces the size of a golf ball. Layer the dough pieces over the top of the chicken and vegetable mixture. Put the lid back on the crock pot and cook for another hour.
5. The dumplings should soak up most of the broth, but if not, cook another 30 minutes with the top off the crock pot.

Serves 6

More recipes you might like.

Italian Sausage Slow Cooker Soup

Spicy Sweet Ribs and Beans Crock Pot

Easy Root Beer Slow Cooker Pulled Pork

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It doesn’t matter what time of year you make this Crock Pot Chicken And Dressing, everyone will ask for repeats. So easy to make in the slow cooker! My family loves this easy dinner recipe!

I love how easy it is to prepare! They always ask for more when I serve this for dinner.

You could use leftover roasted turkey to make it kind of seasonal, but since it’s so easy to pull everything together and cook in a crockpot, you might be making this for a Fourth of July potluck!

The dried sage gives it that holiday flavor, but you can substitute dried thyme or basil to stamp this recipe as your own.

Crock Pot Chicken And Dressing Recipe:

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Crock Pot Chicken and Dressing

Prep Time

1 hr

Cook Time

2 hrs 5 mins

Total Time

3 hrs 5 mins

 

Boneless skinless chicken breast, crumbled cornbread and day old white bread are gently simmered with chicken broth and creamy chicken soup.

Course: Main Course

Cuisine: American

Servings: 6

Calories: 325 kcal

Ingredients

• 5 boneless skinless chicken breasts
• 1 package cornbread mix baked, cooled and crumbled
• 8 slices day old white bread cubed, crusts removed
• 4 eggs lightly beaten
• 1 can 14.5 ounces chicken broth
• 1 can 10.75 ounces condensed cream of chicken soup
• 1 medium onion chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried sage crumbled
• 2 tablespoons butter or margarine

Instructions

1. Plan ahead - cut the bread slices into cubes and let dry out for a day. Buy a package of cornbread mix and bake it in a 9 x 13 baking dish. When it's cool, crumble it in your hands and reserve. It also should be a little dried - it it's too fresh, the dressing will be mushy.
2. Simmer the chicken breasts in the chicken broth for about 20 minutes, until cooked through. When the chicken is cool enough to handle, cut it in bite sized chunks. Reserve the chicken broth.
3. Whisk together the reserved chicken broth and the cream of chicken soup. Add the kosher salt, black pepper and dried sage to this mixture. Stir in the beaten eggs.
4. With your hands, gently mix the crumbled corn bread and dried bread cubes. Blend in the chopped onion and cooked chicken breasts. Mix the bread and chicken with the liquids and put in the crockpot. Dot the top with the butter or margarine.
5. Cover the pot and cook on low for 2 hours, then take off the cover and stir the dressing. Let it cook for about 1 more hour with the lid off, so that it dries out a little before serving.

Food For Thought – Try this with chunks of cooked Italian sausage, dried rosemary and white wine in place of the broth. Use sourdough bread to give it a little extra body.

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Something new to try – Crockpot BBQ Chicken recipe with lemon and RC Cola! Of course, you can use Coke or Pepsi, just make sure it’s a cola and not a lighter colored soft drink. It might sound strange, but this is a tried and true family favorite.

The Cola combines with a tangy barbecue sauce and onions in a slow cooker that will make you feel ready for the Food Network!

This is a fantastically simple recipe that produces an extremely satisfying meal. This slow cooker BBQ chicken is one of those prized and precious recipes that produces moist, juicy, chicken brimming with that sweet ’n smoky BBQ taste!

The dish is designed to serve the chicken in whole pieces but you can certainly shred it for sandwiches. Maybe just shred leftovers. (If there are any!)

It’s extremely freezer friendly which makes it even more versatile. It’s uses are only limited by your imagination!

Cola Crockpot BBQ Chicken Recipe:

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Cola Crockpot Barbecue Chicken Recipe

Prep Time

30 mins

Cook Time

10 hrs

Total Time

10 hrs 30 mins

 

A delicious BBQ Chicken from the Crockpot. The surprise ingredient is cola! The recipe calls for RC cola but Coca Cola or Pepsi is just fine. 

Course: Main Course

Cuisine: Barbecue

Servings: 4

Calories: 240 kcal

Ingredients

• 1 whole chicken 3 to 4 pounds
• 1 bottle 18 ounces barbecue sauce
• 1 medium yellow onion thinly sliced
• 2 medium lemons thinly sliced and seeded
• 1 cup of RC Cola

Instructions

1. Cut the chicken into serving size pieces - you could also purchase a chicken already cut up. Put the pieces in a crockpot.
2. Whisk together the barbecue sauce and the RC Cola. Pour this mixture over the chicken in the crockpot. Add the onions and the lemons. Cover the crockpot and cook, on low, for 8 to 10 hours, until the chicken is tender and falling off the bones. Remove the cooked lemons before serving.

Food For Thought – Save a few calories by removing the skin from the chicken. This is easily done when you use a pre-cut chicken.

Good To Know – This sauce is great served over white rice or mashed potatoes. Add a salad or cole slaw for a full and satisfying meal of Crockpot BBQ Chicken.

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