Description

A healthy and flavorful crockpot chicken recipe featuring boneless, skinless chicken breasts slow-cooked with a medley of vegetables and aromatic spices. This dish is easy to prepare, requiring minimal hands-on time, and results in tender, juicy chicken infused with smoky paprika, cumin, and fresh lemon juice, perfect served over rice, quinoa, or alongside steamed vegetables.

Ingredients

Scale

Chicken and Broth

2 pounds of boneless, skinless chicken breasts
1 cup of low-sodium chicken broth

Vegetables

1 cup of diced tomatoes (canned, no salt added)
1 cup of chopped bell peppers (mixed colors)
1 cup of chopped onion
2 cloves of garlic, minced

Spices and Seasonings

1 teaspoon of smoked paprika
1 teaspoon of ground cumin
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of red pepper flakes (optional for heat)

Other Ingredients

2 tablespoons of olive oil
2 tablespoons of fresh lemon juice
1/4 cup of chopped fresh cilantro (for garnish)

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Instructions

Prepare the Vegetables: Dice the tomatoes, chop the bell peppers, and onion, then mince the garlic cloves to have all fresh ingredients ready for cooking.
Make the Spice Blend: In a small bowl, combine smoked paprika, ground cumin, dried oregano, salt, black pepper, and red pepper flakes if using, mixing thoroughly to create a balanced spice mix.
Coat the Chicken: Rub the prepared spice blend evenly over the chicken breasts to infuse flavor before cooking.
Sear the Chicken (Optional): Heat olive oil in a large non-stick skillet over medium-high heat and sear the chicken breasts 2-3 minutes per side until golden brown to enhance flavor and texture.
Transfer to Crockpot: Place the seared (or raw, if skipping searing) chicken breasts into the crockpot to begin slow cooking.
Add Vegetables and Broth: Pour chicken broth over the chicken, then add diced tomatoes, chopped bell peppers, onion, and minced garlic to create a flavorful cooking liquid and vegetable base.
Add Lemon Juice: Drizzle fresh lemon juice over the ingredients in the crockpot to brighten the flavors and add a hint of acidity.
Cook the Chicken: Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fully cooked, tender, and infused with spices and vegetables.
Finish and Shred: Remove the lid, check seasoning, and adjust with salt or pepper as needed. Optionally shred the chicken with two forks for a pulled texture.
Serve: Serve the cooked chicken warm, garnished with chopped fresh cilantro, ideally over rice, quinoa, or with a side of steamed vegetables for a balanced meal.

Notes

Searing the chicken before slow cooking is optional but recommended for enhanced flavor and texture.
You can omit red pepper flakes if you prefer a milder dish.
Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.
Serve with your choice of grains or vegetables to complete the meal.
Use low-sodium chicken broth to control the salt content of the dish.