16 Delicious Bone-In Chicken Crock Pot Recipes for Busy Weeknights

Venture into the world of effortless, mouthwatering meals with our roundup of 16 Delicious Bone-In Chicken Crock Pot Recipes perfect for those bustling weeknights. Whether you’re craving the comfort of home-cooked flavors or seeking a hassle-free dinner solution, these recipes promise to deliver. Dive in and discover how your slow cooker can be the secret to a stress-free, savory meal that’ll have everyone asking for seconds!

Slow Cooker Honey Garlic Chicken

Viral for a reason, this dish turns basic chicken into a sticky, sweet, and savory masterpiece with zero fuss. Let your slow cooker do the heavy lifting while you reap all the flavor rewards.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1/3 cup raw honey (thick and golden)
• 1/4 cup low-sodium soy sauce (deep and umami-packed)
• 3 cloves garlic (minced, pungent and fresh)
• 1 tbsp rice vinegar (bright and tangy)
• 1 tsp sesame oil (toasty and aromatic)
• 1/2 tsp crushed red pepper flakes (fiery and vibrant)
• 1 tbsp cornstarch (fine and powdery)
• 2 tbsp cold water (crisp and clear)
• 2 green onions (thinly sliced, crisp and peppery)
• 1 tsp sesame seeds (tiny and nutty)

Instructions

1. Place chicken thighs in the slow cooker, arranging them in a single layer.
2. In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes until fully combined.
3. Pour the honey garlic mixture over the chicken, ensuring each piece is evenly coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender and easily shreds with a fork.
5. Remove chicken from slow cooker and shred using two forks. Tip: Let the chicken rest for 5 minutes before shredding to retain juices.
6. In a small bowl, mix cornstarch and cold water to create a slurry. Stir into the slow cooker to thicken the sauce.
7. Return shredded chicken to the slow cooker, tossing to coat in the thickened sauce. Tip: For extra gloss, broil the sauced chicken for 2-3 minutes before serving.
8. Garnish with sliced green onions and sesame seeds. Tip: Toast sesame seeds in a dry pan for 30 seconds to enhance their nutty flavor.

Every bite of this chicken is a perfect balance of sweet honey, punchy garlic, and a hint of heat. Serve it over steamed jasmine rice or stuff it into warm tortillas for an unexpected twist.

Crock Pot BBQ Chicken

Transform your dinner game with this effortless Crock Pot BBQ Chicken that’s all about bold flavors and zero fuss. Toss everything in, let the magic happen, and come back to tender, saucy perfection.

Ingredients

• 2 lbs boneless, skinless chicken thighs (juicy and tender)
• 1 cup smoky BBQ sauce (rich and tangy)
• 1/4 cup honey (golden and sweet)
• 2 tbsp apple cider vinegar (bright and acidic)
• 1 tsp garlic powder (aromatic and earthy)
• 1 tsp onion powder (sweet and pungent)
• 1/2 tsp smoked paprika (deep and slightly spicy)
• 1/2 tsp salt (fine and sea-sourced)
• 1/4 tsp black pepper (freshly cracked)

Instructions

1. Place the chicken thighs at the bottom of your Crock Pot, ensuring they’re evenly spread out.
2. In a medium bowl, whisk together the BBQ sauce, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined.
3. Pour the sauce mixture over the chicken, making sure each piece is generously coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and easily shreds.
5. Once cooked, use two forks to shred the chicken directly in the Crock Pot, mixing it with the sauce.
6. Let the chicken sit in the sauce for an additional 10 minutes on WARM to soak up all the flavors.

Heavenly tender and packed with smoky-sweet vibes, this BBQ chicken is a dream piled high on buns or stuffed into tacos. The sauce clings to every strand, making each bite a juicy, flavor-packed moment.

Creamy Crock Pot Chicken and Mushrooms

Hungry for a no-fuss, flavor-packed dinner? This creamy crock pot chicken and mushrooms is your weeknight hero—tender, juicy, and ready to devour with zero drama.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and juicy)
• 8 oz cremini mushrooms (sliced, earthy and robust)
• 1 cup heavy cream (luxuriously thick)
• 2 tbsp unsalted butter (rich and creamy)
• 3 cloves garlic (minced, pungent and fresh)
• 1 tsp dried thyme (fragrant and woodsy)
• 1/2 tsp salt (fine and sea-derived)
• 1/4 tsp black pepper (freshly cracked)
• 1 tbsp all-purpose flour (soft and powdery)

Instructions

1. Pat the chicken thighs dry with paper towels to ensure a golden sear.
2. Melt butter in a skillet over medium-high heat until frothy, about 1 minute.
3. Sear chicken thighs for 3 minutes per side until deeply golden. Transfer to crock pot.
4. In the same skillet, sauté mushrooms and garlic until mushrooms release their juices, about 5 minutes. Tip: Don’t crowd the pan for the perfect sear.
5. Sprinkle flour over mushrooms, stirring for 1 minute to cook off the raw taste.
6. Gradually whisk in heavy cream, thyme, salt, and pepper, simmering until slightly thickened, about 2 minutes. Tip: Keep the heat medium to avoid curdling the cream.
7. Pour the creamy mushroom mixture over the chicken in the crock pot.
8. Cover and cook on low for 4 hours or high for 2 hours, until chicken is fork-tender. Tip: Resist lifting the lid to keep the heat consistent.

Get ready to dive into a dish where the chicken melts in your mouth and the mushrooms soak up all that creamy goodness. Serve it over a heap of buttery noodles or with a side of crusty bread to swipe up every last drop.

Slow Cooker Lemon Garlic Chicken

Dive into this zesty, garlicky chicken that practically cooks itself while you tackle your day. It’s the ultimate set-it-and-forget-it meal that packs a punch of flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1/4 cup rich extra virgin olive oil
• 4 cloves garlic (minced, aromatic)
• 1 lemon (zested and juiced, bright and tangy)
• 1 tsp kosher salt (coarse and flaky)
• 1/2 tsp finely ground black pepper (earthy and sharp)
• 1/2 cup chicken broth (savory and rich)
• 2 tbsp honey (sweet and floral)
• 1 tsp dried oregano (fragrant and herby)

Instructions

1. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, kosher salt, black pepper, chicken broth, honey, and dried oregano until well combined.
2. Place the chicken thighs in the slow cooker and pour the marinade over them, ensuring each piece is well coated.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and easily shreds.
4. Once cooked, use two forks to shred the chicken directly in the slow cooker, allowing it to soak up all the delicious juices.
5. For a thicker sauce, remove the chicken and set aside. Transfer the remaining liquid to a small saucepan and simmer over medium heat for 5-7 minutes until slightly reduced.
6. Return the shredded chicken to the slow cooker, pour over the reduced sauce, and stir to combine.

The chicken is irresistibly tender with a perfect balance of tangy lemon and sweet garlic. Serve it over a bed of fluffy quinoa or stuff it into warm pitas with crisp veggies for a fresh twist.

Crock Pot Chicken Cacciatore

Overwhelm your taste buds with this Crock Pot Chicken Cacciatore—juicy chicken thighs simmered in a robust tomato sauce, packed with herbs and veggies. Set it, forget it, and come back to a meal that tastes like you slaved all day.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (for deep flavor)
• 2 cups rich, crushed San Marzano tomatoes
• 1 large yellow onion, thinly sliced (for sweetness)
• 3 garlic cloves, minced (for a pungent kick)
• 1 red bell pepper, sliced into strips (for crunch and color)
• 1/2 cup dry white wine (for acidity and depth)
• 2 tbsp extra virgin olive oil (for sautéing)
• 1 tsp dried oregano (for earthy notes)
• 1/2 tsp crushed red pepper flakes (for heat)
• Salt and freshly ground black pepper (to season)
• 1/4 cup fresh basil, chopped (for a bright finish)

Instructions

1. Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat. Sear chicken thighs until golden brown, about 4 minutes per side. Transfer to the crock pot.
2. In the same skillet, sauté thinly sliced yellow onion and minced garlic until soft, about 3 minutes. Add to the crock pot.
3. Layer sliced red bell pepper and crushed San Marzano tomatoes over the chicken and onions.
4. Pour in 1/2 cup dry white wine, then sprinkle with dried oregano, crushed red pepper flakes, salt, and freshly ground black pepper.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and falls off the bone.
6. Stir in chopped fresh basil before serving to brighten the flavors.

Chicken Cacciatore emerges fork-tender, bathed in a sauce that’s both tangy and herbaceous. Serve it over creamy polenta or with crusty bread to soak up every last drop.

Slow Cooker Chicken and Dumplings

Kick off your comfort food game with this no-fuss, belly-warming classic that’s all about tender chicken, fluffy dumplings, and a broth that hugs your soul. Perfect for those lazy Sundays or when you need a hug in a bowl.

Ingredients

• 2 lbs boneless, skinless chicken thighs (juicy and tender)
• 4 cups chicken broth (rich and flavorful)
• 1 cup heavy cream (luxuriously thick)
• 2 cups all-purpose flour (soft and pillowy)
• 1 tbsp baking powder (for light, airy dumplings)
• 1/2 tsp salt (fine, sea salt)
• 1/2 cup unsalted butter (creamy and golden)
• 1 cup diced carrots (crunchy and sweet)
• 1 cup diced celery (fresh and crisp)
• 1 small onion, finely chopped (aromatic and sharp)
• 2 cloves garlic, minced (pungent and spicy)
• 1 tsp dried thyme (earthy and fragrant)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. In your slow cooker, combine the chicken thighs, chicken broth, carrots, celery, onion, garlic, thyme, and black pepper. Cover and cook on LOW for 6 hours.
2. After 6 hours, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs, then stir in the heavy cream to form a soft dough.
4. Drop tablespoon-sized dollops of the dough into the slow cooker. Cover and cook on HIGH for 30 minutes, or until the dumplings are cooked through and fluffy.
5. Tip: For extra fluffy dumplings, avoid stirring once you’ve added them to the broth. Tip: If the broth is too thin, let it cook uncovered for the last 10 minutes to thicken. Tip: Taste the broth before adding the dumplings and adjust seasoning if needed.

Wow, the dumplings soak up all that savory broth, turning into clouds of comfort, while the chicken stays melt-in-your-mouth tender. Serve it up in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Crock Pot Chicken Alfredo

Unlock the secret to creamy, dreamy comfort with this Crock Pot Chicken Alfredo that’s as easy as it is indulgent. Dump, set, forget—then feast on pasta perfection.

Ingredients

• 2 lbs boneless, skinless chicken breasts, juicy and tender
• 1 lb fettuccine pasta, sturdy and ribbon-like
• 4 cups heavy cream, luxuriously thick
• 1 cup grated Parmesan cheese, sharp and nutty
• 3 cloves garlic, minced and fragrant
• 1 tsp kosher salt, coarse and clean
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp Italian seasoning, aromatic and herby
• 2 tbsp unsalted butter, rich and creamy

Instructions

1. Layer chicken breasts at the bottom of your Crock Pot.
2. Pour heavy cream over chicken, ensuring it’s fully submerged.
3. Sprinkle minced garlic, kosher salt, black pepper, and Italian seasoning evenly.
4. Dot with unsalted butter for added richness.
5. Cover and cook on LOW for 6 hours—chicken should shred easily with a fork.
6. Shred chicken directly in the pot, stirring to incorporate into the sauce.
7. Stir in grated Parmesan cheese until the sauce is smooth and velvety.
8. Cook fettuccine according to package instructions until al dente.
9. Drain pasta and toss with the Alfredo sauce until every strand is coated.
10. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.

Tip: For a golden finish, broil the dish for 2 minutes before serving. Tip: Reserve pasta water to adjust sauce consistency. Tip: Fresh parsley adds a pop of color and freshness.

The result? Silky sauce clings to every noodle, with tender chicken in every bite. Try topping with crispy bacon for a salty crunch.

Slow Cooker Teriyaki Chicken

Never settle for bland chicken again—this Slow Cooker Teriyaki Chicken is a game-changer. Dump, set, forget, and come back to sticky-sweet perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1/2 cup low-sodium soy sauce (deep, umami-rich)
• 1/4 cup honey (golden and floral)
• 1/4 cup brown sugar (molasses-kissed)
• 3 cloves garlic (minced, pungent)
• 1 tbsp fresh ginger (grated, zesty)
• 1/2 tsp crushed red pepper flakes (fiery kick)
• 1 tbsp cornstarch (fine, powdery)
• 2 tbsp cold water (crisp and clear)
• 2 green onions (sliced, fresh crunch)
• 1 tbsp sesame seeds (toasted, nutty)

Instructions

1. Layer chicken thighs at the bottom of your slow cooker.
2. Whisk together soy sauce, honey, brown sugar, garlic, ginger, and red pepper flakes in a bowl—pour over chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is fork-tender. *Tip: Resist peeking to keep heat locked in.*
4. Remove chicken to a plate; shred with two forks.
5. Skim fat from the sauce in the slow cooker, then turn to HIGH.
6. Mix cornstarch and water in a small bowl until smooth; stir into the sauce.
7. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens. *Tip: For extra gloss, stir in a pat of butter.*
8. Return chicken to the slow cooker; toss to coat in the glaze.
9. Garnish with green onions and sesame seeds before serving. *Tip: Toast sesame seeds in a dry pan for deeper flavor.*

This teriyaki chicken is sticky, savory, and slightly spicy—perfect over steamed rice or stuffed into warm tortillas for a fusion twist.

Crock Pot Chicken Pot Pie Stew

Skip the oven and dive straight into this creamy, dreamy Crock Pot Chicken Pot Pie Stew. It’s all the cozy vibes of the classic, minus the fuss.

Ingredients

• 2 cups diced, skinless chicken breasts (about 1-inch pieces)
• 1 cup sliced carrots (crunchy and fresh)
• 1 cup diced potatoes (Yukon gold, for buttery goodness)
• 1/2 cup chopped celery (crisp and aromatic)
• 1/3 cup unsalted butter (rich and creamy)
• 1/3 cup all-purpose flour (fine and powdery)
• 1/2 teaspoon salt (fine, for even seasoning)
• 1/4 teaspoon black pepper (freshly ground for a kick)
• 1 3/4 cups chicken broth (homestyle, for depth)
• 2/3 cup milk (whole, for creaminess)
• 1 cup frozen peas (sweet and petite)

Instructions

1. Layer the chicken, carrots, potatoes, and celery in your Crock Pot.
2. Melt the butter in a saucepan over medium heat, then whisk in the flour, salt, and pepper until smooth.
3. Gradually stir in the chicken broth and milk, cooking until thickened, about 2 minutes. Tip: Keep stirring to avoid lumps.
4. Pour the sauce over the ingredients in the Crock Pot, ensuring everything is well-coated.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
6. Stir in the frozen peas during the last 30 minutes of cooking. Tip: This keeps them bright and tender.
7. Serve hot, ladled into bowls for a heartwarming meal.

Every spoonful is a hug in a bowl—tender chicken, velvety sauce, and veggies with just the right bite. Try topping with flaky biscuits for that pot pie feel.

Slow Cooker Chicken Marsala

Craving a cozy, flavor-packed meal with minimal effort? This Slow Cooker Chicken Marsala transforms simple ingredients into a luxurious dish that’s perfect for busy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, plump and tender
• 8 oz cremini mushrooms, sliced thick for meaty bites
• 3 cloves garlic, minced to aromatic perfection
• 1 cup Marsala wine, rich and slightly sweet
• 1/2 cup chicken broth, homestyle and savory
• 1/2 cup heavy cream, luxuriously smooth
• 2 tbsp all-purpose flour, fine and powdery
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp fresh thyme leaves, fragrant and earthy
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet over medium-high heat, melt the butter until it’s frothy and golden.
3. Sear the chicken breasts for 3-4 minutes per side until deeply golden but not cooked through. Transfer to the slow cooker.
4. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes.
5. Sprinkle the flour over the mushrooms, stirring to coat evenly, then slowly pour in the Marsala wine and chicken broth, scraping up any browned bits.
6. Bring the mixture to a simmer, then pour over the chicken in the slow cooker.
7. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
8. Stir in the heavy cream and thyme, then let the sauce thicken for an additional 10 minutes on high.
9. Adjust seasoning with salt and pepper if needed before serving.

Get ready to dive into a dish where the chicken is impossibly tender, bathed in a creamy, mushroom-laden sauce with a hint of sweetness from the Marsala. Serve it over a bed of buttery mashed potatoes or al dente pasta for the ultimate comfort food experience.

Crock Pot Chicken and Rice

Set it and forget it—this Crock Pot Chicken and Rice is your ticket to a no-fuss, flavor-packed dinner. Dump the ingredients, hit start, and let the magic happen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, juicy and tender
• 1 cup long-grain white rice, uncooked and fluffy
• 2 cups chicken broth, rich and savory
• 1 cup diced carrots, crisp and sweet
• 1/2 cup diced onions, aromatic and sharp
• 2 cloves garlic, minced and pungent
• 1 tsp dried thyme, earthy and fragrant
• 1/2 tsp salt, fine and sea-sourced
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil, extra virgin and golden

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. Sear chicken thighs for 3 minutes per side until golden brown—don’t skip this step for maximum flavor.
3. Transfer chicken to the Crock Pot, layering it evenly at the bottom.
4. Add rice, carrots, onions, garlic, thyme, salt, and pepper directly on top of the chicken.
5. Pour chicken broth over the ingredients, ensuring the rice is fully submerged.
6. Cover and cook on LOW for 4 hours—resist peeking to keep the heat locked in.
7. Check the rice for tenderness at the 4-hour mark; if needed, cook for an additional 15 minutes.
8. Shred the chicken directly in the pot using two forks, mixing it into the rice for a cohesive dish.

This dish emerges creamy, with the rice absorbing all the savory broth and chicken juices. Top with fresh parsley or a squeeze of lemon for a bright finish, or serve alongside a crisp green salad for contrast.

Slow Cooker Buffalo Chicken

Unleash the ultimate game-day grub with this set-it-and-forget-it Slow Cooker Buffalo Chicken—spicy, saucy, and stupidly simple.

Ingredients

• 2 lbs boneless, skinless chicken breasts (plump and fresh)
• 1 cup Frank’s RedHot Buffalo Wings Sauce (tangy and fiery)
• 1/2 cup unsalted butter (rich and creamy)
• 1 tbsp garlic powder (aromatic and punchy)
• 1 tbsp onion powder (sweet and earthy)
• 1 tsp smoked paprika (deep and slightly sweet)
• 1/2 tsp celery seed (crunchy and herbal)
• 1/2 tsp kosher salt (coarse and clean)
• 1/4 tsp finely ground black pepper (sharp and pungent)

Instructions

1. Place the chicken breasts in the slow cooker, ensuring they lie flat.
2. In a saucepan over medium heat, melt the butter, then whisk in the Buffalo sauce, garlic powder, onion powder, smoked paprika, celery seed, salt, and black pepper until fully combined.
3. Pour the sauce mixture over the chicken, coating each piece evenly.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken shreds easily with a fork.
5. Remove the chicken and shred it using two forks, then return it to the slow cooker and stir into the sauce.
6. Let it sit for 10 minutes on WARM to soak up all that spicy, buttery goodness.

Heaping piles of this buffalo chicken are perfect for sliders, loaded nachos, or a killer salad topper. The meat is fall-apart tender, drenched in a sauce that’s got just the right kick and a buttery finish that’ll have you licking your fingers.

Crock Pot Chicken Tacos

Packed with flavor and impossibly easy, these Crock Pot Chicken Tacos are your next weeknight hero. Just dump, set, and forget—dinner’s ready when you are.

Ingredients

• 2 lbs boneless, skinless chicken thighs (juicy and tender)
• 1 cup chunky salsa (bold and spicy)
• 1/4 cup fresh lime juice (bright and zesty)
• 2 tbsp taco seasoning (smoky and well-balanced)
• 1/2 cup chopped cilantro (fresh and fragrant)
• 8 small corn tortillas (warm and pliable)
• 1 cup shredded sharp cheddar cheese (creamy and melty)
• 1/2 cup sour cream (cool and tangy)
• 1 avocado, sliced (buttery and ripe)

Instructions

1. Place the chicken thighs in the crock pot, ensuring they’re evenly spaced.
2. Pour the chunky salsa and fresh lime juice over the chicken, coating each piece evenly.
3. Sprinkle the taco seasoning over the chicken, then toss lightly to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken shreds easily with a fork.
5. Remove the chicken from the crock pot and shred it using two forks. Tip: Reserve some cooking liquid to moisten the chicken if it seems dry.
6. Return the shredded chicken to the crock pot and stir in the chopped cilantro. Tip: Let it sit for 10 minutes to absorb flavors.
7. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable. Tip: Keep them wrapped in a towel to stay warm.
8. Assemble the tacos by layering the chicken, shredded cheddar cheese, sour cream, and avocado slices on each tortilla.

Now, these tacos are a textural dream—tender chicken, creamy avocado, and a kick of spice. Serve them with a cold beer or a crisp margarita for the ultimate taco night.

Slow Cooker Chicken Noodle Soup

Let’s ditch the takeout and dive into a bowl of comfort that’s as easy as it gets. This slow cooker chicken noodle soup is your weeknight hero, packed with flavor and ready when you are.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for deeper flavor)
• 8 cups cold, filtered water (for the clearest broth)
• 3 large carrots, peeled and sliced into 1/2-inch coins (sweet and crunchy)
• 3 celery stalks, chopped into 1/2-inch pieces (fresh and crisp)
• 1 medium yellow onion, diced (for a sweet, aromatic base)
• 3 garlic cloves, minced (for a punch of flavor)
• 2 tsp fine sea salt (for balanced seasoning)
• 1 tsp freshly ground black pepper (for a slight kick)
• 1 tsp dried thyme (for earthy notes)
• 2 bay leaves (for subtle depth)
• 4 oz wide egg noodles (for hearty bites)
• 2 tbsp fresh parsley, chopped (for a bright finish)

Instructions

1. Place chicken thighs in the slow cooker, skin side up, for maximum flavor extraction.
2. Pour cold water over the chicken until just covered, about 8 cups, ensuring a rich broth.
3. Add carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaves directly into the slow cooker.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until chicken is fall-off-the-bone tender.
5. Remove chicken and bay leaves; skim off any excess fat from the broth for a cleaner taste.
6. Shred chicken, discard bones and skin, then return meat to the slow cooker.
7. Stir in egg noodles, cover, and cook on HIGH for 10-15 minutes, until noodles are al dente.
8. Tip: For extra flavor, brown chicken thighs in a skillet before slow cooking.
9. Tip: Add noodles last to prevent them from becoming mushy.
10. Tip: Garnish with fresh parsley right before serving for a pop of color and freshness.

Fall in love with every spoonful of this soul-warming soup, where tender chicken meets perfectly cooked noodles in a broth that’s rich with layers of flavor. Serve it with a side of crusty bread for dipping, or keep it light with a crisp green salad.

Crock Pot Chicken Parmesan

Packed with flavor and impossibly easy, this Crock Pot Chicken Parmesan turns your slow cooker into a crispy, cheesy masterpiece. No fuss, all flavor—let’s dive in.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup Italian-seasoned breadcrumbs (crispy golden perfection)
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 1 cup shredded mozzarella cheese (melty and stretchy)
• 24 oz marinara sauce (rich and tangy)
• 1/4 cup fresh basil leaves (fragrant and bright)
• 2 tbsp olive oil (smooth and fruity)
• 1 tsp garlic powder (pungent and earthy)
• 1/2 tsp salt (fine and sea-kissed)
• 1/4 tsp black pepper (bold and freshly ground)

Instructions

1. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
2. Coat each chicken breast in olive oil, then dredge in the breadcrumb mixture, pressing to adhere.
3. Place chicken in the Crock Pot, stacking if necessary. Tip: For extra crispiness, spray the Crock Pot with cooking spray first.
4. Pour marinara sauce over the chicken, ensuring each piece is lightly covered but not drowned.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken reaches 165°F internally.
6. Sprinkle mozzarella evenly over the chicken, cover, and cook for an additional 15 minutes until cheese is bubbly. Tip: For a golden top, broil for 2-3 minutes after cooking.
7. Garnish with fresh basil leaves before serving. Tip: Let it rest for 5 minutes to set the cheese.

Hearty and satisfying, this dish boasts a crispy exterior with tender, juicy chicken underneath. Serve over a bed of al dente spaghetti or stuff into a crusty baguette for a next-level sandwich.

Slow Cooker Chicken and Sausage Gumbo

Hungry for a dish that packs flavor and convenience in one pot? This Slow Cooker Chicken and Sausage Gumbo is your weeknight hero, blending juicy meats and bold spices effortlessly.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 oz smoked andouille sausage, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour, sifted for smoothness
• 1/2 cup rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeds removed and diced
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced to release aroma
• 4 cups chicken stock, low-sodium for balanced flavor
• 1 tbsp Cajun seasoning, freshly ground for maximum zest
• 1 bay leaf, whole for easy removal
• 1 cup okra, sliced (optional for traditional texture)
• 2 tbsp fresh parsley, chopped for garnish
• Cooked white rice, fluffy and steaming, for serving

Instructions

1. In a large skillet over medium heat, combine olive oil and flour. Whisk constantly for 5-7 minutes until a dark roux forms, resembling melted chocolate.
2. Add onion, bell pepper, celery, and garlic to the roux. Sauté for 4 minutes until vegetables soften, stirring occasionally to prevent burning.
3. Transfer the vegetable mixture to your slow cooker. Tip: Deglaze the skillet with a splash of chicken stock to capture every bit of flavor.
4. Add chicken thighs, andouille sausage, chicken stock, Cajun seasoning, and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist lifting the lid to maintain steady heat.
6. If using okra, add it in the last 30 minutes of cooking to retain its texture.
7. Discard the bay leaf. Taste and adjust seasoning if necessary, though the Cajun spice should have it perfectly balanced.
8. Serve hot over a bed of fluffy white rice, garnished with fresh parsley.

This gumbo boasts a velvety texture with layers of smoky, spicy, and savory flavors. Try topping with a dash of hot sauce or a side of crusty bread for an extra kick.

Conclusion

Craving something hearty yet hassle-free? Our roundup of 16 delicious bone-in chicken crock pot recipes is your ticket to flavorful, fuss-free meals perfect for busy weeknights. Each dish promises comfort and convenience, making dinner a breeze. We’d love to hear which recipes become your favorites—drop a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.

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