Easy Crockpot Chicken, 3 Ways

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I’ve been wanting to blog a lot more about recipes that make my life easier, because meal planning is one of my most dreaded tasks as Mom in Chief around here. It’s so hard to be the planner, shopper and maker of the meals. Aside from the toddler and the wine, the crockpot is my other BFF during the week. I have this multi-tasking Fagor crockpot, which I love because it’s also a pressure cooker and has a browning feature for meat. But these chicken recipes can mostly be done with your most basic crockpot. Here are a few of my go-to chicken crockpot meals, and I promise, they are easy as can be!

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Whole Rotisserie Chicken in the Crockpot

Not only is this recipe delicious, but our (adult) family uses the result for three meals (if you have multiple children, you probably won’t have leftover chicken). A whole chicken (plus sides) feeds two of us for a night, and we have enough shredded chicken left over to freeze for an additional meal for the two of us (think chicken salad, quesadillas, wraps, garden salad, etc.). PLUS it produces an amazing broth that we use for a soup meal (see below for one such soup).


  1. Drizzle olive oil in crockpot (optional)
  2. Place whole chicken inside
  3. Season top of chicken to your liking (I use salt, pepper, garlic salt and Morton’s Nature’s Seasons)
  4. Cook on low for 8 hours
  5. It will be very tender and may come apart upon trying to remove from crockpot; either use large utensils to scoop from bottom onto a plate, or serve directly from crockpot
  6. When dinner is done, remove the remaining meat for saving/freezing and discard bones
  7. Strain broth into mason jar or container of your choice, and refrigerate – you now have an awesome base for a soup (see below for one idea)!

Crispy Crockpot Chicken Thighs

I’m super excited about this new discovery. We are big chicken thigh fans over here, because they are so much more flavorful and juicy than breasts. But I usually do them in the pan, which is actually easy enough. I recently found and tried this new technique, and it worked brilliantly. By leaving the lid a little askew, you have less steam in the crockpot, so your chicken will actually get crispy just like in the pan! Works best with skin-on thighs. What I love about a crockpot like mine that can also be used as a pressure cooker is that I can cook these thighs on low, remove them, and throw vegetables in the juice and cook for five minutes with the pressure cooker. Meal is all done in one pot. My absolute favorite is to throw in a drained can of olives and a drained can of artichokes for a Mediterranean-inspired meal. Soooo good and easy!


  1. Drizzle olive oil in crockpot (optional)
  2. Place chicken thighs inside (best to use skin-on, bone-in thighs – place them skin UP, as this is what will get good and crispy)
  3. Season top of chicken to your liking – important to use seasoning, as this will also contribute to crispness (I use black pepper and garlic salt)
  4. Leave crockpot lid slightly ajar and cook on low for 6 to 7 hours
  5. If desired, remove chicken and pressure cook veggies in the juices for a one-pot meal!

Crockpot Chicken Tortilla Soup

This is a stupidly easy, diverse and delicious recipe. Especially if you can use your rich, amazing broth from the rotisserie chicken you cooked earlier this week. The broth seriously makes any soup you will cook amazing. You can make this recipe what you want, from the basic chicken soup, to something heartier and more carb-heavy by adding beans, corn, rice, whatever you want. I don’t have much more to say about that. But PS … anytime you are cooking anything soup-ish in the crockpot, I highly recommend one of these freezer bag holders to help you pour your leftovers. Any serious crockpot cooker needs one.


  1. 1 large boneless, skinless chicken breast (serves two; add more chicken and ingredients accordingly)
  2. Half a jar of your favorite salsa (Mateo’s right here in Texas is my absolute favorite jarred salsa) and 2 cups broth (if using broth from rotisserie chicken, you can dilute a little; for example, I might use one cup of the broth and add a cup of water; you may also need to add more liquid if you choose to add beans, corn, rice, etc.)
  3. Cook on low for 8 hours
  4. Shred chicken and stir
  5. Add any salt and pepper to taste
  6. Serve and garnish with cilantro, avocado, cheese, etc.

Yum! I hope all you mamas are surviving your mealtime duties. If there is anything you want to share on the blog, I’d be happy to feature it!

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