Slow Cooker Everything Chicken

Slow Cooker Everything Chicken

Think about what you could do with a batch of prepared, shredded, delicious white meat chicken on hand! We know that many of our meals tend to side step protein-rich meat, poultry, and fish simply because whipping together a veggie stir fry or a big salad is easier than rinsing, seasoning, and cooking meat. But this Everything Chicken is made simply, by slow cooking chicken with olive oil, salt, pepper, garlic, and broth, and yields a supply of chicken that is versatile enough to add to salads and stir fry dishes, or to mix into tacos, soups, stews, or pastas.

Chicken dishes are a staple in the United States, and with good reason. Chicken is an inexpensive source of lean protein, and readily available. Having a pre-made batch of chicken in your kitchen is sure to make many of your recipes infinitely easier, especially on weeknights. We like to mix chicken with pesto sauce, and spread on bruschetta or use atop pasta. Homemade chicken soup, whether the traditional variety, or a variation like Tortilla Soup, is so much quicker with premade chicken on hand.

Dinnertime isn’t the only time of day when you need some backup in the kitchen. At lunch, whip this chicken into a chicken salad and make some satisfying sandwiches for the whole family. Add to salads or allow your family to assemble tacos or burrito bowls. Once you make a batch of this Everything Chicken, you’ll never go without it on hand again.

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Slow Cooker Everything Chicken

Slow Cooker Everything Chicken

Yields: 10 servings | Serving Size: 1/10 of recipe | Calories: 224 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 87 mg | Sodium: 155 mg | Carbohydrates: 2 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 29 g | SmartPoints: 5

Ingredients

  • 3 pounds boneless, skinless chicken breasts
  • 1/4 cup extra-virgin olive oil
  • 1- 2 tablespoons chopped garlic
  • 1 1/2 teaspoons kosher or sea salt
  • 1 teaspoon pepper
  • 1/2 cup low-sodium vegetable or chicken broth

Directions

  1. Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees.
  2. When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork.
  3. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!
https://skinnyms.com/slow-cooker-everything-chicken/

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59 Comments on "Slow Cooker Everything Chicken"

  1. Sheryl  March 21, 2015

    On high, check chicken with thermometer at 3 hour mark. This is usually when breasts are fully cooked.

    Reply
    • Vicki Beaman  March 31, 2015

      is the 1/4 cup garlic accurate???

      Reply
      • SkinnyMs  April 1, 2015

        Vicki, You can use up to that amount but we've adjusted it to say 1 to 2 tablespoons. The garlic is coarsely chopped, not minced.

        Reply
  2. Victoria Beaman  April 1, 2015

    Thanks I made this and it was awesome!!!!! Tomorrow the left overs on a salad!!!!

    Reply
  3. Karen  April 6, 2015

    It says you shred the chicken, but in the picture it shows it sliced?

    Reply
    • SkinnyMs  April 7, 2015

      Karen, You can slice and then shred.

      Reply
    • Sheryl  April 12, 2015

      Toss as much as you want to shred into the kitchenaid with paddle attachment. Shreds in seconds! I lay it out on cookie sheet to freeze, then bag for sprinkling over quesadillas etc. during the week. I cube the rest to use in chicken salads.

      Reply
  4. Julie  May 13, 2015

    I don't have a printer at home. It would be great if there was an option on your recipes to email them. 🙂

    Reply
    • Missouri cook  July 28, 2017

      I just copy by hand in as short a version as possible.
      Keep a spiral notebook just for recipes.

      Reply
  5. Liz  May 26, 2015

    Is the chicken frozen?

    Reply
    • SkinnyMs  May 26, 2015

      Liz, No, fresh or thawed chicken, not frozen is used:).

      Reply
      • Liz  May 26, 2015

        Thank you!

        Reply
  6. Cindy Bell  May 31, 2015

    The chicken looks browned on the outside. Did it get that way in the crockpot or was it sautéed before it was added?

    Reply
    • SkinnyMs  June 1, 2015

      The chicken will brown in the slow cooker. There's no need to do anything before adding the ingredients to the pot.

      Reply
  7. Sue Powell  July 13, 2015

    I see that your photo shows the outside browned did you brown it first?

    Reply
    • SkinnyMs  July 13, 2015

      Sue, It depends on your slow cooker but my chicken browns when cooking. In fact, if you look at this recipe https://skinnyms.com/slow-cooker-homestyle-potatoe… it shows
      browned potatoes. They actually get crispy in the slow cooker. Let us know if the chicken browns for you! 🙂

      Reply
  8. Theresa Harrison  September 9, 2015

    My chicken doesn't brown, sadly, and is done at the three to three and a half hour mark on low. It must be my cooker. I let it go for four hours the first time and as soon as it cooled it had a very dry texture. Moral, know your cooker. I think mine just cooks really hot. With adjustment, very yummy!

    Reply
    • SkinnyMs  September 9, 2015

      Theresa, True, slow cookers all seem to cook differently. If your slow cooker doesn't brown the chicken, carefully remove the chicken and place in a casserole pan and brown in the oven.

      Reply
      • Holly  October 14, 2015

        What temp do I use to brown in the oven? For how long??

        Reply
        • SkinnyMs  October 17, 2015

          If you prefer to brown a little more, 375 degrees for up to 15 minutes. Be sure to add the juices from the slow cooker to prevent the chicken from drying out.

          Reply
  9. Cookie83  September 23, 2015

    Can I freeze this recipe in single serving portions?
    Could I then use a frozen single serving thawed in a salad or will I need to cook it again?
    Thanks by the way, loving your site.

    Reply
    • SkinnyMs  September 26, 2015

      Once the chicken is cooked according to the directions, allow to cool before freezing. Take out the portion you want to use, place in the fridge and allow to thaw over night. You will not need to recook the chicken. Of course, if you want hot or warm chicken, just heat in a skillet or wrap in foil (add 2 teaspoon water), and warm in a 350 degree oven for about 15 minutes.

      Reply
  10. Martha  September 27, 2015

    Does the EVO leave a olive oil taste? My family doesn't like the taste of olive oil.

    Reply
    • SkinnyMs  September 29, 2015

      Martha, Not at all. You can substitute with butter, just make sure it's pure butter. 🙂

      Reply
  11. Louise  October 3, 2015

    What is the brand of your slow cooker? I would love one that browns!

    Reply
    • SkinnyMs  October 4, 2015

      Louise, I have more than one since I'm always creating new recipes. When I want to brown something I use http://astore.amazon.com/skinnyms-20/detail/B00BK
      It's a little pricy, but for me it's well worth. Let us know if you get one and what you think. 🙂

      Reply
  12. Brandi  January 7, 2016

    Just put this on for tonights dinner. Just curious, did you use fresh garlic?

    Reply
    • Melissa Florero  January 7, 2016

      Brandi, Yes, we used fresh garlic cloves, but powdered garlic can be used instead if that is what you have on hand. Just use 1 teaspoon powdered in place of 1 tablespoon fresh. 🙂

      Reply
  13. Brandi  January 7, 2016

    Oh my word! Just made this. Made it for shredding for tacos. It was delicious straight from the crock pot. I added a bit of the liquid to the shredded chicken and a bit of taco seasoning. It was so good! Very versatile!

    Reply
  14. Judy  February 10, 2016

    for some reason I can”t bring up the recipes directions for slow cooked everything chicken.

    Reply
    • SkinnyMs.  February 10, 2016

      Hmm… We can’t see any reason why that would be. Here you go!
      Directions:
      Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees.

      When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!

      Reply
  15. Kristen  March 6, 2016

    Once the chicken is cooked and I put in the fridge for leftovers, how long will it last in the fridge?

    Reply
    • Gale Compton  March 6, 2016

      Kristen, I would recommend up to 3 days in the fridge. 🙂

      Reply
  16. Linda Minati Lawson  March 11, 2016

    If you wanted to could you add chicken broth and add some veggies in crock pot / slow cooker like potatoes small, zucchini , carrots or spinach?

    Reply
  17. Melanie  March 12, 2016

    Do they have to all be touching the bottom in a line or can you stack the chicken to fit more?

    Reply
    • Gale Compton  March 13, 2016

      Melanie, That don’t have to be on the bottom but you may have to adjust cooking time if they’re stacked.

      Reply
  18. Anette  April 7, 2016

    Since my slow cooker does not brown do you think I can brown the surface in my cast iron pan (I know it defeats the purpose of the ease of slow cooking, but I eat with my eyes first!) and then proceed with the instructions? Looks amazing! 🍴

    Reply
    • SkinnyMs.  April 8, 2016

      Yes, Anette! It would be okay to brown the chicken first.

      Reply
  19. Holly  April 22, 2016

    how did you get the browned outside part? Also, does the coating stick to the chicken? Mine came off when I poured the broth in.

    Reply
    • Gale Compton  April 23, 2016

      Holly, If the coating comes off, you’ll still have the same taste after adding the broth. If you want the outside to get
      browner, you’ll need to broil. If you do broil be sure to keep a close eye on the chicken so it doesn’t burn or dry out.

      Reply
  20. Leslie  July 15, 2016

    Which of your recipes uses this chicken? LOVE It, just looking for even more ideas.

    Reply
  21. Jennifer  September 14, 2016

    I just threw this in the crock pot. I usually mess things up, I can’t wait to try it 😄

    Reply
    • Kym Votruba  September 15, 2016

      Let us know what you think!

      Reply
  22. Emida  October 22, 2016

    Just finished my last portion of this chicken recipe. When and after I made it, I divided the shredded chicken in approximately 2 cups portions, put in ziplock bags and froze them. Came in very handy and were used in various recipes and saved a lot of preparation time. Thank you so much for this recipe.👍🏻

    Reply
    • Nichole  October 22, 2016

      You’re very welcome, Emida! And thank you for sharing your freezing tips!

      Reply
  23. Krista  October 24, 2016

    Can you use a whole chicken?

    Reply
  24. Mandy  November 30, 2016

    have you tried this with other proteins? Beef, turkey or pork?

    Reply
  25. Allison  December 1, 2016

    How many ounces are in a serving? I realize it says a serving is 1/10 of recipe, but i would like to measure my portions.

    Reply
    • Kym Votruba  December 2, 2016

      Each serving should be about 3 ounces.

      Reply
  26. Emo gene maloney  October 6, 2017

    Made this chicken today n we had tacos with some so good thanks for sharing

    Reply
  27. Jen  October 19, 2017

    What brand of chicken did you use?

    Reply
  28. Becky Batt  October 31, 2017

    Have made this recipe several times! Always delicious! Tacos, enchiladas, chicken pot pie, chicken salad. My husband & I love it! We are in our 70’s and watch what we eat very carefully. I cook at home almost every night, since restaurant food does not always agree with us.

    Reply
    • Jennifer Hanford  November 1, 2017

      That’s terrific, Becky. We’re so glad you enjoy this recipe! Thanks for letting us know.

      Reply

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