Chicken thighs are a powerhouse ingredient. They’re protein-packed, ultra flavorful, and budget-friendly to boot. All that, paired with the utility and convenience of your slow cooker? That’s what we like to call a no-brainer. Check out these anything-but-boring ways to cook up your next chicken dinner.

Crock Pot Honey Garlic Chicken


4 to 6 boneless, skinless chicken thighs

4 garlic cloves, minced

1/3 cup honey

½ cup low sodium ketchup

½ cup low sodium soy sauce

½ teaspoon dried oregano

2 tablespoons fresh parsley

½ tablespoon toasted sesame seeds


1. Arrange chicken thighs on the bottom of your slow cooker; set aside.

2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

3. Pour the sauce over the chicken thighs.

4. Close with a lid and cook for 4 to 5 hours on LOW, or 3.5 to 4 hours on HIGH.*

5. Remove lid and transfer chicken to a serving plate.

6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.


Slow Cooker Creamy Southwest Chicken

Prep Time: 10 mins

Cook Time: 6 hours

Total Time: 6 hours 10 mins

Serves: 4 servings


1.5 lbs boneless chicken thighs or breasts

1 tbsp chili powder

2 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp garlic powder

1 tsp sea salt

½ tsp cayenne pepper

2 red bell peppers, sliced

1.5 cups chicken broth

¼ cup fresh lime juice

1 tbsp arrowroot starch*

1 tbsp water

½ cup coconut cream or coconut milk (full fat)

Fresh cilantro to garnish

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1. Begin by heating a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan.

2. In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).

3. Bring chicken to the slow cooker, top with chicken broth and lime juice. Cook on low for 4-6 hours or until chicken is very tender. Mix together arrowroot with water, and add to the chicken broth mixture. Also add in coconut cream or milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.

Serve hot on top of vegetable noodles, rice, or pasta.


*arrowroot starch is a thickening agent that can be found in most health food sections of your grocery store.

**Use only the full fat coconut cream or milk (can be found in the Asian section of your grocery store). If not following a dairy-free diet, half and half can be substituted.

Slow Cooker Chicken Potato Corn Chowder

Serves: 8


1 pound chicken thighs, diced into 1-inch pieces

1 large yellow onion, diced

1 red pepper (capsicum), deseeded and diced

2 carrots, peeled, and diced

3 cups fresh or frozen corn kernels (OR 2 X 420g | 15-ounce cans sweet corn kernels, washed and strained

1x 420g | 15oz can creamed corn

24 ounces | 800g red potatoes (or 3-4 potatoes), peeled and chopped into 1½ inch pieces

2 cups chicken broth

2 teaspoons garlic powder

1 1/3 cup light / reduced fat cream (substitute with milk to cut calories. Almond milk may be used for dairy free options))

2 cups milk mixed with 2 tablespoons cornstarch (skim, 2% or full fat. Almond milk may be used for dairy free options)

Salt to season (I use about 3-4 teaspoons — adjust to your tastes)

½ cup mozzarella (or cheddar) cheese

½ cup diced bacon, trimmed of fat


1. Sear chicken in a skillet or pan over medium heat until browned all over (or in your 6-quart instant pot on ‘sear/sauté’ setting).

2. Transfer chicken to your slow cooker or instant pot bowl.

3. Add the diced onion, red peppers (capsicum), carrots, corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours. For Instant Pot, set to Pressure Cook on Soup setting for 30 minutes.

4. Once potatoes are fork tender and chicken is falling apart (about half an hour before the end of cooking time), stir the cream (or milk) and milk/cornstarch mixture through the chowder. Mix well; cover and allow to thicken on ‘keep warm’ setting until thickened.

5. Using a stick blender, blend the bottom of the chowder only for a couple of seconds to puree some of the potatoes to make the chowder thicker.

6. Alternatively, use a potato masher.

7. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.


If using fresh corn, you will need 4 ears of fresh corn for 3 cups