Crock Pot Chicken: 5 Ways

Keep these basic crock chicken ideas in your back pocket for easy, flavorful meal prep options!

Now, I by no means invented these options below (shout-out to whoever who did!) but these are the crock chicken varieties that are heavily featured in my meal prep rotation! 

Basic Pulled Chicken 

  • 1 lb chicken breasts
  • 1/2 cup chicken broth (or water but I like the flavor from the broth) 

Add both ingredients to the crock, put the lid on and let it cook on high for 3-4 hours or low for 5-6 hours. While chicken is still warm, remove and shred using two forks. Save for easy proteins all week! This recipe is a great one to prevent boredom because you can change the flavor profile all week by adding different sauces/toppings/etc. 


Buffalo Chicken 

crock buffalo chicken
  • 1 lb chicken breasts
  • 1/2 -1 cup Frank's Red Hot Original (check ingredient list should just include cayenne pepper and vinegar) 
  • a few shakes of garlic and onion powder 
  • a few shakes of Coconut aminos 
  • optional: 1 tbsp grass fed butter (highly recommend!)

Add all ingredients in the slow cooker, put the lid on and let it cook on high for 3-4 hours or low for 5-6 hours. While chicken is still warm, remove and shred using two forks and return to the crock and stir with the sauce. I love this served in lettuce cups, stuffed in a baked sweet potato (as pictured) or over a salad cold the next day! 


Salsa Chicken 

  • 1 lb chicken breasts
  • 1/2 -1 cup of your favorite salsa 

Add all ingredients in the slow cooker, put the lid on and let it cook on high for 3-4 hours or low for 5-6 hours. Remove chicken and shred with two forks. Return to the crock and stir with the salsa. 

 

 


Artichoke and sun dried tomato Chicken 

  • 1 lb chicken breasts
  • 1/4 cup olive oil 
  • 1/2 jar of sun dried tomatoes (try to find one jarred in olive oil)
  • 1 can of artichoke hearts (in water) 
  • 4 cloves of garlic, minced 
  • 2 tbsp fresh basil, minced
  • Salt, pepper and dried oregano, to taste 

Add all ingredients in the slow cooker, put the lid on and let it cook on high for 3-4 hours or low for 5-6 hours. Remove chicken and shred with two forks. Return to crock and stir with the sauce. I love this one served over spaghetti squash since it has an italian flavor profile! 


Lemon Herb Chicken 

  • 1 lb chicken breasts
  • 1/4 cup avocado oil
  • Juice and zest of 1 lemon 
  • 1 tbsp each of chopped fresh: basil, rosemary, oregano and thyme 
  • salt and pepper, to taste 

Add all ingredients in the slow cooker, put the lid on and let it cook on high for 3-4 hours or low for 5-6 hours. Shred chicken with 2 forks and return to the crock pot to stir with the sauce. This is my favorite to use on top of greens, mixed into chicken salad or on top of my mediterranean bowls- the lemon and herbs are so bright and fresh!