Crockpot Recipes – Simple, Flavorful Meals With Minimal Effort

Slow cookers take the stress out of home cooking. With a little prep in the morning, you get a hot, comforting meal ready by dinner. This recipe focuses on a classic: tender shredded chicken with vegetables and a savory herb gravy.

It’s versatile, family-friendly, and great for meal prep. If you’re new to crockpot cooking or just need a reliable go-to, this one checks all the boxes.

Crockpot Recipes - Simple, Flavorful Meals With Minimal Effort

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2–2.5 pounds boneless, skinless chicken breasts or thighs (thighs are more forgiving and stay juicier)
• 1 large onion, sliced
• 3 carrots, cut into 1-inch pieces
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 pound baby potatoes (or 3–4 medium potatoes, cut into chunks)
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 bay leaf
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
• Fresh parsley, chopped (optional, for garnish)
• Splash of cream or knob of butter (optional, for a richer gravy)

Method

 

1. Layer the vegetables: Add onion, carrots, celery, garlic, and potatoes to the crockpot. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt and pepper.
2. Season the chicken: In a bowl, toss the chicken with the remaining olive oil, salt, pepper, thyme, rosemary, and paprika. Place the chicken on top of the vegetables.
3. Add liquid and bay leaf: Pour in the chicken broth and tuck in the bay leaf. The liquid should come about one-third up the side of the mixture.
4. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken shreds easily and the potatoes are fork-tender.
5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot and stir.
6. Thicken the sauce: Stir in the cornstarch slurry. Cover and cook on High for 10–15 minutes until the liquid thickens into a light gravy. For a richer finish, add a splash of cream or a knob of butter.
7. Taste and adjust: Season with more salt and pepper if needed. Garnish with chopped parsley.
8. Serve: Spoon over mashed potatoes, rice, or noodles, or enjoy as-is with crusty bread.

What Makes This Recipe So Good

This crockpot shredded chicken is the weeknight dinner hero—hands-off, flexible, and full of flavor. The chicken cooks low and slow in a seasoned broth, turning incredibly tender without drying out.

A quick cornstarch slurry at the end creates a silky gravy that coats the chicken and vegetables. Serve it over rice, mashed potatoes, or noodles, and you’ve got a full meal without hovering over the stove.

• Minimal prep: Chop, season, and let the slow cooker do the rest.
• Balanced and hearty: Protein, veggies, and a satisfying gravy in one pot.
• Batch-friendly: Makes excellent leftovers for lunches or freezer meals.
• Customizable: Swap vegetables, adjust spices, and use what you have on hand.

Ingredients

• 2–2.5 pounds boneless, skinless chicken breasts or thighs (thighs are more forgiving and stay juicier)
• 1 large onion, sliced
• 3 carrots, cut into 1-inch pieces
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 pound baby potatoes (or 3–4 medium potatoes, cut into chunks)
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 bay leaf
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
• Fresh parsley, chopped (optional, for garnish)
• Splash of cream or knob of butter (optional, for a richer gravy)

Instructions

1. Layer the vegetables: Add onion, carrots, celery, garlic, and potatoes to the crockpot. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt and pepper.
2. Season the chicken: In a bowl, toss the chicken with the remaining olive oil, salt, pepper, thyme, rosemary, and paprika.Place the chicken on top of the vegetables.
3. Add liquid and bay leaf: Pour in the chicken broth and tuck in the bay leaf. The liquid should come about one-third up the side of the mixture.
4. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken shreds easily and the potatoes are fork-tender.
5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot and stir.
6. Thicken the sauce: Stir in the cornstarch slurry.Cover and cook on High for 10–15 minutes until the liquid thickens into a light gravy. For a richer finish, add a splash of cream or a knob of butter.
7. Taste and adjust: Season with more salt and pepper if needed. Garnish with chopped parsley.
8. Serve: Spoon over mashed potatoes, rice, or noodles, or enjoy as-is with crusty bread.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in meal-sized portions for up to 3 months.Thaw overnight in the fridge.
• Reheat: Warm on the stovetop over medium heat with a splash of broth or water, or microwave in 60–90 second bursts, stirring between intervals.

Benefits of This Recipe

• Saves time: Prep in 15 minutes, then let it cook while you work or run errands.
• Budget-friendly: Uses simple pantry spices and affordable cuts of chicken.
• Nourishing: Includes lean protein and a variety of vegetables.
• Consistent results: Slow cooking keeps the chicken moist and flavorful.
• Meal prep ready: Freezes well and reheats without getting dry or mushy.

Pitfalls to Watch Out For

• Too much liquid: Veggies release moisture. Start with 1 cup broth; you can add more later if it looks dry.
• Overcooking on High: High heat can dry out chicken breasts. If using breasts, prefer Low setting when you can.
• Skipping the seasoning: Layered seasoning matters.Salt the veggies lightly and season the chicken well.
• Not thickening the sauce: Without a slurry or reduction, the broth can taste thin. Cornstarch or a quick simmer helps.
• Opening the lid too often: Heat escapes and extends cook time. Check only near the end.

Variations You Can Try

• Creamy chicken and mushrooms: Replace half the carrots with sliced mushrooms.Stir in 1/2 cup cream and 1/4 cup grated Parmesan at the end.
• Tex-Mex style: Add a can of fire-roasted tomatoes, a can of drained black beans, 1 cup corn, 1 teaspoon cumin, and 1 teaspoon chili powder. Serve with lime and cilantro.
• Lemon herb: Add the zest and juice of 1 lemon, extra garlic, and switch rosemary for oregano. Finish with chopped dill or parsley.
• Tuscan-inspired: Stir in a handful of sun-dried tomatoes, a can of drained white beans, and a few handfuls of spinach at the end.
• Beef version: Swap chicken for 2.5–3 pounds chuck roast, cut into large chunks.Use beef broth, add 1 tablespoon tomato paste, and cook on Low 8–9 hours.
• Vegetarian: Use 2 cans of chickpeas (drained), 1 extra cup of vegetables, and vegetable broth. Cook on Low 4–5 hours, then thicken as directed.

FAQ

Can I use frozen chicken?

It’s best to use thawed chicken for food safety and even cooking. If your chicken is frozen, thaw it in the fridge overnight before adding it to the slow cooker.

How do I prevent the chicken from drying out?

Use thighs for more forgiving results, cook on Low when possible, and don’t overcook.

Keep the lid on and check for doneness at the earliest time in the window.

Can I skip the cornstarch?

Yes. The dish will be more brothy but still tasty. If you prefer a natural reduction, remove the lid and simmer on High for 20–30 minutes to thicken slightly.

What if I don’t have all the spices?

Use what you have.

Italian seasoning, poultry seasoning, or a simple mix of salt, pepper, and garlic powder works well. Adjust to taste at the end.

How many servings does this make?

This recipe makes about 6 servings, depending on portion size and what you serve it with.

Can I add dairy at the start?

It’s better to add dairy like cream or cheese at the end. Dairy can separate during long, slow cooking.

What size slow cooker should I use?

A 5- to 6-quart crockpot works best.

If yours is larger, keep an eye on cooking time since a bigger surface area can cook a bit faster.

Wrapping Up

This crockpot recipe is simple, reliable, and endlessly adaptable. With everyday ingredients and minimal effort, you get a cozy, flavorful dinner that everyone can enjoy. Make it once, tweak it to your taste, and keep it in your weekly rotation.

The slow cooker does the work—you get all the credit.