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Easy Chicken Crockpot Recipes Healthy
Easy Chicken Crockpot Recipes Healthy makes juicy shredded chicken with veggies and a bright tomato-herb sauce, all hands-off in one pot for busy weeknights.
★★★★½ 4.8 (214 ratings)
15 minPrep time240 minCook time6Servings248 kcalCalories
🧂 Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts
- 1 can (14.5 oz / 410 g) crushed tomatoes
- 1 cup (240 ml) low-sodium chicken broth
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, sliced into 1/4-inch coins (about 1 cup)
- 1 red bell pepper, seeded and sliced (about 1 1/2 cups)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 tablespoon cornstarch whisked into 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley, for serving
📋 Instructions
- 1Prep the Vegetables — Dice the onion, slice the carrots into 1/4-inch coins, and slice the bell pepper. Scatter them in an even layer across the bottom of a 6-quart slow cooker so they cook evenly under the chicken.
- 2Season the Chicken — Pat the chicken breasts dry and sprinkle them with the salt, pepper, smoked paprika, and oregano on both sides. Set them on top of the vegetables in a single layer.
- 3Add the Sauce — Pour the crushed tomatoes and chicken broth over the chicken, then scatter the minced garlic on top. Everything should be mostly submerged; if not, add a splash more broth.
- 4Slow Cook Low and Slow — Cover and cook on Low for 4 hours (or on High for 2 1/2 hours). The chicken is done when it shreds easily with a fork and reaches 165°F (74°C) on an instant-read thermometer.
- 5Shred the Chicken — Lift the chicken out with tongs onto a cutting board and shred it with two forks. Return the shredded meat to the pot and stir it into the vegetables and sauce.
- 6Thicken the Sauce — Whisk the cornstarch with 2 tablespoons cold water until smooth, stir it into the pot, cover, and cook on High for 15 minutes. The sauce is ready when the edges bubble gently and it coats the back of a spoon.
- 7Taste and Serve — Taste and add salt if needed, then stir in half the parsley. Spoon over rice, greens, or into tortillas and finish with the remaining parsley.
👨🍳 Chef's Note: If the sauce looks thin at the end, keep the lid off for the last 15 minutes on High so it reduces and concentrates. A final taste for salt is the difference between good and great here.
Nutrition (per serving): 248 kcal · 33g protein · 11g carbs · 6g fat