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Crockpot Chicken

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A versatile, set-and-forget crockpot chicken recipe that produces tender and flavorful shredded chicken, perfect for sandwiches, tacos, and more.

Ingredients

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  • 2–3 lb boneless chicken (breasts or thighs)
  • 1–2 teaspoons smoked or sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, sliced
  • 1–2 bell peppers, any color, sliced
  • 1 (10–12 oz) can cream of chicken soup OR 1 to 1 1/4 cups barbecue sauce OR homemade sauce
  • 1/2 to 1 cup low-sodium chicken broth or water
  • Optional: 1 tablespoon olive oil for searing, fresh herbs (parsley or cilantro) for garnish

Instructions

  1. Trim excess fat from the chicken and pat dry. Season both sides with paprika, garlic powder, onion powder, salt, and pepper.
  2. (Optional) Sear chicken in a hot skillet with a little oil for 1–2 minutes per side.
  3. Layer the chicken at the bottom of the crockpot.
  4. Scatter sliced onions and bell peppers over the chicken.
  5. Pour the cream of chicken soup or barbecue sauce over everything.
  6. Add enough chicken broth or water to cover the bottom of the crockpot by 1/4–1/2 inch.
  7. Cover and cook on LOW for 6–8 hours or HIGH for about 4 hours, until the chicken shreds easily.
  8. Shred the chicken with two forks and stir it back into the sauce.
  9. Let it sit for 5–10 minutes to absorb the sauce before serving.

Notes

For a dairy-free option, use barbecue sauce or a coconut milk-based sauce instead of cream of chicken. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.

Find it online: https://www.recipeflo.com/crockpot-chicken/