15 Crock-Pot Ground Chicken Recipes You’ll Love

I could eat slow-cooked ground chicken every day and never get bored. I like the way it soaks up spices and turns silky in a Crock-Pot, releasing warm, savory steam that fills the kitchen. I’ll walk you through 15 easy recipes—from tacos and chili to Thai peanut wraps and lemon-herb meatballs—each built for hands-off cooking and big, comforting flavors. Keep going and I’ll show how to get juicy, well-seasoned results every time.

Slow Cooker Ground Chicken Tacos

These slow-cooker ground chicken tacos are an easy, hands-off weeknight meal: ground chicken cooks low and slow with taco seasonings and salsa until tender and flavorful, then you shred or crumble it for tacos, burritos, or bowls; they’re great for meal prep and feed a crowd with minimal effort.

• 1.5 lb ground chicken
• 1 cup salsa (mild or medium)
• 1/2 cup chicken broth
• 1 packet taco seasoning or 2 tbsp homemade mix
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste (optional)
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for serving)
• Tortillas and toppings (cheese, lettuce, avocado, sour cream)

Heat olive oil in a skillet over medium heat and lightly brown the ground chicken with onion and garlic for 3–4 minutes to develop flavor, then transfer to the slow cooker and add salsa, chicken broth, taco seasoning, tomato paste, salt, and pepper.

Cover and cook on low for 3–4 hours or high for 1.5–2 hours until chicken is fully cooked and tender, then shred or break up the meat with a fork, stir in lime juice and cilantro, and keep warm until serving on tortillas with desired toppings.

Tip: If you prefer less liquid, remove the lid for the last 20–30 minutes on high to reduce excess sauce, and taste for seasoning before serving so you can adjust salt, lime, or spice.

These recipes can be adapted to be Low-FODMAP friendly by choosing appropriate substitutions or ingredient brands.

Crock-Pot Chicken Meatball Marinara

These Crock-Pot Chicken Meatball Marinara make a set-and-forget comfort meal: tender, flavorful chicken meatballs poached in a rich tomato sauce, perfect over pasta, polenta, or in sandwiches; you can brown the meatballs first for extra color or drop them raw into the sauce and let the slow cooker do the work while you go about your day.

• 1.5 lb ground chicken
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (or 2 tsp dried)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce (homemade or jarred)
• 1/2 cup chicken broth
• 1 small onion, finely chopped
• 1 tbsp olive oil (optional, for browning)
• Fresh basil or additional Parmesan for serving

If you brown the meatballs first, heat olive oil in a skillet and sear batches 1–2 minutes per side until lightly golden (optional), then whisk together marinara, chicken broth, onion, garlic, and seasonings in the slow cooker and gently nestle raw or seared meatballs into the sauce, cover and cook on low for 3–4 hours or high for 1.5–2 hours until meatballs reach 165°F and sauce is bubbling, then stir gently to coat and serve hot over pasta or in rolls with extra Parmesan.

Tip: To keep meatballs tender, avoid overworking the mixture when forming, and if sauce seems thin at the end, remove lid and cook on high for the last 20–30 minutes to thicken.

For a different flavor profile, try swapping in ground pork for some of the chicken to create savory ground pork meatballs that add richness and depth to the sauce.

Slow Cooker Thai Peanut Chicken Lettuce Wraps

Slow Cooker Thai Peanut Chicken Lettuce Wraps turn ground chicken into a fragrant, saucy filling infused with coconut milk, peanut butter, lime, and Thai aromatics that cooks low and slow so you can assemble fresh wraps with crisp lettuce, herbs, and crunchy toppings for an easy weeknight meal or party appetizer.

• 1.5 lb ground chicken
• 1/2 cup creamy peanut butter
• 1 cup light coconut milk
• 1/4 cup low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 2 tbsp brown sugar or honey
• 2 tbsp Thai red curry paste (or 1 tbsp plus chili to taste)
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 small red bell pepper, finely diced
• 1 small carrot, shredded
• 1/4 cup chopped green onions
• 2 tbsp lime juice (from about 1 lime)
• 1 tsp fish sauce (optional)
• 1 head butter or romaine lettuce, leaves separated for serving
• Fresh cilantro and chopped peanuts for garnish
• Sriracha or chili flakes for serving (optional)

Brown the ground chicken in a skillet over medium heat until no longer pink, drain excess fat, then transfer to the slow cooker and add peanut butter, coconut milk, soy sauce, rice vinegar, brown sugar, curry paste, ginger, garlic, bell pepper, carrot, fish sauce, and lime juice, stir to combine, cover and cook on low for 2–3 hours or on high for 1–1.5 hours until flavors meld and mixture is thickened; stir in green onions before serving and spoon into lettuce leaves, topping with cilantro, chopped peanuts, and sriracha as desired.

Tip: If the filling is too thin at the end, whisk 1–2 tsp cornstarch with cold water and stir into the cooker, then cook on high for 10–15 minutes to thicken, and taste for salt/sweet balance before serving.

This easy one-skillet approach complements slow cooker meals and pairs well with one-skillet recipes when you want quick prep and minimal cleanup.

Crock-Pot Ground Chicken Chili

Crock-Pot Ground Chicken Chili is a lighter, hearty chili that uses ground chicken simmered with beans, tomatoes, peppers, and warming spices for a comforting weeknight meal that’s perfect over rice, with cornbread, or topped with shredded cheese and avocado; this slow-cooked version lets flavors meld while keeping the dish hands-off and budget-friendly.

• 1.5 lb ground chicken
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes with green chiles (or plain diced tomatoes)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 2 tbsp tomato paste
• 1–2 tbsp chili powder (to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4–1/2 tsp cayenne (optional)
• Salt and black pepper to taste
• 1 tbsp brown sugar or honey (optional)
• 2 tbsp lime juice
• Chopped cilantro, shredded cheese, sour cream, and sliced jalapeños for serving (optional)

Brown the ground chicken in a skillet over medium-high heat, breaking into small pieces and seasoning lightly with salt and pepper, then transfer to the Crock-Pot and add onion, peppers, garlic, crushed tomatoes, diced tomatoes with chiles, beans, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne if using, and brown sugar; stir to combine, cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours until vegetables are tender and flavors meld, then stir in lime juice and adjust seasoning before serving.

Tip: If the chili is too thin, mash a cup of beans or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook on HIGH for 15–20 minutes to thicken, and add acidic finishes (lime or vinegar) at the end to brighten flavors.

This recipe pairs well with a hearty multi-bean chili approach to boost fiber and texture in slow-cooked dishes.

Slow Cooker Chicken and Rice Casserole

This Slow Cooker Chicken and Rice Casserole is a comforting, hands-off one-pot meal where tender shredded chicken, creamy rice, and vegetables cook together with savory herbs and a touch of cheese for a family-friendly dinner that’s perfect for busy nights; it’s assembled raw (no pre-cooking required beyond optional browning) and slow-simmered until the rice is tender and the sauce is creamy.

• 1.5 lb boneless skinless chicken breasts or thighs
• 1 cup long-grain white rice, rinsed
• 1 small onion, finely diced
• 2 carrots, diced
• 1 cup frozen peas (optional)
• 2–3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup milk or half-and-half
• 1 (10.5 oz) can cream of chicken soup (or condensed cream soup substitute)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tbsp butter, cut into small pieces
• 2 tbsp chopped fresh parsley (optional)

Place chicken, rice, onion, carrots, garlic, broth, milk, cream of chicken, thyme, rosemary, paprika, salt and pepper into the slow cooker and stir to combine, nestle butter pieces on top, cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours until rice is tender and chicken reaches 165°F; shred the chicken with forks into the rice, stir in frozen peas and cheese, cover and let sit 10–15 minutes until cheese melts and casserole thickens before serving.

Tip: Use white rice (not brown) for predictable timing, add liquid only as stated since rice absorbs a lot, and avoid lifting the lid during cooking to maintain even rice texture.

Savory chicken dinners often emphasize bold herbs and simple techniques to maximize flavor, a hallmark of Chicken Savoy Dinners from classic home cooking.

Crock-Pot Buffalo Chicken Sliders

These Crock-Pot Buffalo Chicken Sliders are an easy, spicy-sweet slow-cooker meal: shredded chicken simmers in a tangy buffalo sauce until fall-apart tender, then gets piled onto slider buns with cool ranch or blue cheese slaw for game-day or weeknight feeding — hands-off cooking with big flavor and simple assembly.

• 2 lb boneless skinless chicken breasts or thighs
• 3/4 cup buffalo wing sauce (Frank’s or similar)
• 1/4 cup ranch dressing or blue cheese dressing
• 2 tbsp unsalted butter
• 1 tbsp honey or brown sugar (optional, to balance heat)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 12 slider buns or small rolls
• 1 cup shredded cabbage or prepared coleslaw mix
• 2 tbsp chopped fresh chives or parsley (optional)

Place chicken in the slow cooker and season with paprika, garlic powder, onion powder, salt and pepper, pour buffalo sauce, ranch dressing and honey over the top, dot with butter, cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until chicken reaches 165°F and is easily shredded; remove chicken, shred with two forks, return to cooker and stir to coat in sauce, then assemble onto slider buns topped with shredded cabbage or coleslaw and chives.

Tip: Use thighs for juicier results, drain excess liquid if the sauce seems too thin before assembling, and keep buns wrapped in foil in a warm oven to prevent sogginess while serving. For a heartier game-day spread, consider adding a slow-cooker chili like deer meat chili as an easy companion dish.

Slow Cooker Teriyaki Chicken Bowls

These Slow Cooker Teriyaki Chicken Bowls make a hands-off, savory-sweet weeknight meal: boneless skinless chicken simmers in a homemade teriyaki-style sauce with aromatics until tender, then is shredded or sliced and served over rice with steamed vegetables and a sprinkle of sesame and scallions for a bright finish.

• 2 lb boneless skinless chicken breasts or thighs
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar or honey
• 1/4 cup rice vinegar
• 2 tbsp mirin (optional) or additional rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1/4 cup water or chicken broth
• 1 tbsp toasted sesame oil
• 1/2 cup pineapple chunks (optional)
• Cooked rice, steamed broccoli, sliced scallions, and sesame seeds for serving

Place chicken in the slow cooker and pour soy sauce, brown sugar (or honey), rice vinegar, mirin (if using), minced garlic, grated ginger, sesame oil and pineapple chunks over the top, cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken reaches 165°F; remove chicken, shred or slice, whisk together cornstarch slurry with cooking juices and pour back into the slow cooker then cook on HIGH for 10–15 minutes to thicken the sauce, return the chicken to coat and serve over rice with steamed vegetables, scallions and sesame seeds.

Tip: Use thighs for juicier chicken, taste and adjust sweetness/salt before thickening, and add the cornstarch slurry gradually to reach your preferred sauce thickness while keeping pineapple or fresh scallions for brightness. Try making a batch of Savory Teriyaki ground jerky for a complementary snack or protein boost.

Crock-Pot Ground Chicken Enchilada Bake

This Crock-Pot Ground Chicken Enchilada Bake turns ground chicken into a hands-off, saucy casserole perfect for busy weeknights or meal prep: seasoned ground chicken simmers with onions, peppers, enchilada sauce, and spices, then layers with tortillas and cheese in the slow cooker to meld into a cheesy, spoonable enchilada bake that finishes with fresh toppings.

• 1.5 lb ground chicken
• 1 small onion, finely chopped
• 1 bell pepper, diced (any color)
• 3 cloves garlic, minced
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 (4 oz) can diced green chiles (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup frozen corn (optional)
• 1/2 cup black beans, rinsed and drained (optional)
• 8 small flour or corn tortillas (6–8-inch), torn or layered
• 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
• 2 tbsp olive oil or cooking spray
• Fresh cilantro, sliced scallions, sour cream, and sliced avocado for serving

Heat a skillet over medium-high heat with olive oil and brown the ground chicken with onion, bell pepper, garlic, cumin, chili powder, smoked paprika, salt and pepper until no longer pink and vegetables are softened, stir in enchilada sauce, green chiles, corn and black beans and let simmer briefly; lightly grease the slow cooker then place a layer of torn tortillas, spread a third of the chicken mixture and a sprinkle of cheese, repeat layers finishing with cheese, cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours until bubbling and tortillas are set, turn to warm or broil uncovered in a 425°F oven 3–5 minutes for a browned top if desired then let sit 10 minutes before scooping and serving with cilantro, scallions, sour cream and avocado.

Tip: Use slightly undercooked tortillas or tear them for better layering, check liquid levels early—add a couple tablespoons of broth if it looks dry, and resist overcooking to avoid a dry texture while shredding or stirring gently before serving to distribute melted cheese and sauce.

Slow Cooker Mediterranean Chicken Pitas

This Slow Cooker Mediterranean Chicken Pitas turns ground chicken into a fragrant, hands-off filling scented with oregano, lemon, garlic and olives, slow-cooked until tender and saucy, then stuffed into warm pita pockets with crisp veggies and tangy tzatziki for an easy weeknight meal or make-ahead lunch that travels well.

• 1.5 lb ground chicken
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• 1/2 cup diced tomatoes (canned or fresh, drained if canned)
• 1/3 cup chopped kalamata olives, pitted
• 1/4 cup chicken broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint or basil (optional)
• 6–8 pita breads, warmed
• Tzatziki, sliced cucumber, shredded lettuce, diced tomato, and red onion for serving

Brown the ground chicken in a skillet with olive oil, onion and garlic until just cooked through, then transfer to the slow cooker and add oregano, cumin, smoked paprika, salt, pepper, lemon zest and juice, diced tomatoes, tomato paste, olives and chicken broth, stir to combine, cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours until flavors meld and liquid is reduced slightly, stir in fresh parsley and mint at the end; spoon into warmed pitas and top with tzatziki, cucumber, lettuce, tomato and red onion.

Tip: For best texture, avoid overcooking—check at the lower end of the time range and drain any excess liquid before stuffing pitas to prevent soggy bread.

Crock-Pot Chicken Bolognese

Crock-Pot Chicken Bolognese transforms ground or finely chopped chicken into a rich, slow-simmered ragù flavored with soffritto, tomatoes, herbs and a touch of cream or milk for silkiness, producing a lighter yet deeply savory sauce perfect for pasta, polenta or stuffed vegetables; it’s an easy, hands-off weeknight meal that benefits from long, gentle cooking to meld flavors and tenderize the chicken while keeping the sauce moist and balanced.

• 1.5 lb ground chicken (or very finely chopped boneless skinless chicken thighs)
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry white wine (or additional chicken broth)
• 1 (28 oz) can crushed tomatoes
• 1 cup chicken broth
• 1/2 cup whole milk or heavy cream
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup grated Parmesan (plus more for serving)
• Fresh basil or parsley for garnish
• Cooked pasta, polenta, or risotto for serving

Heat olive oil in a skillet over medium-high heat and brown the ground chicken in batches until just cooked, transferring to the slow cooker; sauté onion, carrot and celery in the same skillet until softened, add garlic and tomato paste and cook 1–2 minutes then deglaze with wine, scraping up browned bits and simmer briefly.

Transfer the vegetable-tomato mixture to the slow cooker, stir in crushed tomatoes, chicken broth, oregano, thyme, bay leaf, salt and pepper, cover and cook on LOW for 5–7 hours or HIGH for 2.5–3.5 hours, stir in milk or cream and Parmesan in the last 20–30 minutes to enrich the sauce, discard bay leaf, adjust seasoning and serve over pasta or polenta with extra cheese and herbs.

Tip: If the sauce is too thin at the end, uncover and cook on HIGH for 30–45 minutes to reduce, or stir in a slurry of cornstarch and water a little at a time; use dark meat or a mix of dark and white chicken for deeper flavor and a bit of fat to prevent dryness.

Slow Cooker Chicken and Sweet Potato Stew

This Slow Cooker Chicken and Sweet Potato Stew is a warming, hands-off one-pot meal that combines ground chicken with sweet potatoes, carrots, onions, garlic and warming spices in a savory broth—perfect for weeknights when you want something hearty but simple; it yields tender, slightly sweet chunks of potato and a silky, flavorful stew that can be finished with greens or a splash of lemon for brightness.

• 1.5 lb ground chicken
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 cups baby spinach or chopped kale (optional)
• Juice of 1/2 lemon (optional)
• Fresh cilantro or parsley for garnish

In a large skillet, heat olive oil over medium-high heat and brown the ground chicken until mostly cooked, breaking into crumbles, then transfer to the slow cooker and add sweet potatoes, carrots, onion, garlic, diced tomatoes, tomato paste, spices, bay leaf, salt, pepper and chicken broth, stir to combine and cover; cook on LOW for 6–7 hours or HIGH for 3–4 hours until vegetables are tender.

Then stir in spinach or kale and lemon juice if using, taste and adjust seasoning and discard bay leaf before serving.

Tip: To prevent the ground chicken from becoming dry or grainy, brown it briefly for color but avoid overcooking before adding to the slow cooker, use some dark meat or add a splash of broth if the stew seems thick, and add delicate greens in the last 15 minutes so they retain color and texture.

Crock-Pot Greek-Style Ground Chicken and Orzo

This Crock-Pot Greek-Style Ground Chicken and Orzo is a hands-off, Mediterranean-inspired one-pot meal that combines seasoned ground chicken, tomatoes, olives, feta, spinach and orzo in a lemony-herb broth so you get tender pasta and savory, bright flavors with minimal effort—perfect for weeknights or casual dinners and served with extra feta and lemon wedges.

• 1.5 lb ground chicken
• 1 cup orzo (uncooked)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine or additional broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Zest and juice of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup baby spinach or chopped kale
• 3/4 cup crumbled feta cheese, plus extra for serving
• 1 tbsp olive oil

Heat the olive oil in a skillet over medium-high heat and brown the ground chicken until mostly cooked, breaking into small pieces, then transfer to the slow cooker and add onion, garlic, diced tomatoes with their juices, chicken broth, white wine (if using), oregano, thyme, lemon zest, salt and pepper and stir to combine, cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours until flavors meld and chicken is cooked through.

20 minutes before serving stir in the orzo and olives, recover and cook on HIGH until orzo is tender (about 18–20 minutes), then stir in spinach, lemon juice and crumbled feta, taste and adjust seasoning before serving.

Tip: To prevent the orzo from becoming mushy, add it toward the end and use the shorter cook time on HIGH; also brown the chicken first for better flavor and add extra broth if the mixture seems too thick while the orzo cooks.

Slow Cooker BBQ Chicken Sloppy Joes

This Slow Cooker BBQ Chicken Sloppy Joes is an easy, hands-off weeknight meal that turns shredded chicken into tangy, saucy sandwich filling with classic BBQ flavor; cook low and slow for tender meat, pile onto toasted buns, and top with pickles or slaw for crunch.

• 2 lb boneless skinless chicken thighs or breasts
• 1 cup ketchup
• 1/2 cup BBQ sauce (your favorite)
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp olive oil (optional, for browning)
• 6–8 sandwich buns

If desired, brown the chicken and sauté the onion and garlic in a skillet with olive oil for 3–4 minutes, then transfer to the slow cooker and add ketchup, BBQ sauce, brown sugar, Worcestershire, apple cider vinegar, smoked paprika, chili powder, salt, pepper and chicken broth, stir to combine, cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is very tender.

Shred with two forks in the cooker, stir to coat with sauce and let sit for 10–15 minutes to thicken before serving on toasted buns with pickles or coleslaw.

Tip: If sauce is too thin after shredding, remove the lid and cook on HIGH for 15–30 minutes to reduce, or stir in 1–2 tsp cornstarch mixed with cold water to thicken quickly.

Crock-Pot Spicy Chipotle Chicken Tostadas

These Crock-Pot Spicy Chipotle Chicken Tostadas deliver smoky, spicy shredded chicken that’s perfect piled onto crisp tostada shells with fresh toppings; the slow cooker mellows chipotle heat and makes the chicken tender while you prep slaw and avocado for quick assembly.

• 2 lb boneless skinless chicken breasts or thighs
• 2–3 canned chipotle peppers in adobo, chopped (adjust to taste)
• 1 cup canned diced tomatoes with green chilies (or fire-roasted tomatoes)
• 1/2 cup low-sodium chicken broth
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar or honey (optional, to balance heat)
• 1 tbsp olive oil (optional, for browning)
• 8 tostada shells
• Toppings: shredded lettuce or cabbage, diced avocado, chopped cilantro, crumbled queso fresco, lime wedges, sour cream or crema

If desired, brown onion and garlic in a skillet with olive oil for 2–3 minutes and sear chicken briefly, then place chicken, onion, garlic, chopped chipotles, diced tomatoes, chicken broth, lime juice, cumin, smoked paprika, oregano, salt, pepper and brown sugar in the slow cooker, stir gently to combine, cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is very tender.

Shred with two forks in the cooker and stir to coat with sauce; for thicker sauce remove lid and cook on HIGH 15–30 minutes or stir in a cornstarch slurry to thicken, then assemble on tostada shells with desired toppings.

Tip: Taste and adjust chipotle level mid-cook by removing some sauce to cool and testing for heat, and keep tostadas crisp by assembling just before serving so toppings don’t sog.

Slow Cooker Lemon Herb Chicken Meatballs

Bright, tender Slow Cooker Lemon Herb Chicken Meatballs simmer in a light lemony sauce until juicy and fragrant, making a simple weeknight meal that pairs well with rice, pasta, or crusty bread; the slow cooker gently melds fresh herbs, garlic, and citrus for an easy, hands-off dish that finishes with a bright squeeze of lemon and optional fresh parsley.

• 1.5 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano or 1 tsp dried oregano
• Zest of 1 lemon
• 2 tbsp lemon juice, divided
• 1/4 cup milk or chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 tbsp olive oil (optional, for browning)
• 1 cup low-sodium chicken broth
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

In a bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, oregano, lemon zest, 1 tbsp lemon juice, milk, salt, pepper and onion powder, shape into 1–1.5-inch meatballs and optionally brown briefly in a skillet with olive oil for color; pour chicken broth and remaining 1 tbsp lemon juice into the slow cooker, nestle meatballs in a single layer, cover and cook on LOW 3–4 hours or HIGH 1.5–2 hours until internal temperature reaches 165°F, remove lid and thicken sauce by stirring in cornstarch slurry and cooking on HIGH 10–15 minutes if desired, finish with additional lemon juice and chopped parsley before serving.

Tip: If you brown meatballs first it helps hold shape and adds flavor, taste and adjust seasoning after cooking since slow cooking can mute lemon and salt, and add the cornstarch slurry gradually to reach your preferred sauce thickness.