10 Make Ahead Chicken Crock Pot Recipes

10 Make Ahead Chicken Crock Pot Recipes

Recently I bought a boat load of chicken for $1.49/lb and am making some make ahead chicken crock pot recipes for our family. I LOVE LOVE having things in my freezer that I can just add to the crock pot on a busy night as that’s doubly easy for me! Minimum prepping and then minimum cooking!

So here’s 10 of my favorite make ahead chicken crock pot recipes for you to enjoy. I would be honored….nee delighted… if you’d pin this or share it! You could make these separately or get a ton of chicken and freeze a bunch at once.

While most ingredients freeze well, white potatoes and most milk based products (except shredded cheese) don’t freeze great. While there are exceptions unless you’re an expert freezer (LOL!) I wouldn’t recommend it. That’s why with all my freezing I’ve left out ingredients like yogurt until the day of cooking. But if you really want to prep it’s a great idea to freeze the side item like rice or pasta with the chicken in another bag!

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1) Clean Eating Orange Chicken

Clean Eating Crock Pot Orange Chicken

On a Friday night I like something easy and I love Chinese food so I came up with Clean Eating Crock Pot Orange Chicken. I served it over Jasmine rice and voila: no trip out for takeout needed! Enjoy your Friday night takeout of Clean Eating Crock Pot Orange Chicken which can also be Gluten Free Orange Chicken if you ditch the soy sauce and flour. Ya know what else? You could also freeze this recipe! Simply add the chicken to a freezer bag with the sauce and freeze for up to 3 months. Remove, defrost and pop right in the crockpot. Grab the full recipe.

Clean Eating Crock Pot Orange Chicken


  • 4 boneless skinless chicken breasts, chopped into cubes
  • 1 cup of real orange juice, no additives
  • 1/4 cup of honey
  • 1 tsp marjoram
  • 2 small oranges or cuties
  • 1 TBS wheat flour, optional
  • 1 TBS soy sauce, optional


  1. Add the chicken breasts to the crock pot.
  2. Mix the other ingredients together and pour over the chicken.
  3. Cook on low for 6 hours or high for 3.
  4. Open the pot and stir. I added the flour to thicken it a little but you don't have to.
  5. Open the orange and add the segments into the pot and stir.
  6. Cook for a further 15 minutes.
  7. Serve over rice, couscous or quinoa.

2) Skinny Chicken Chili

Slow Cooker Skinny Chicken Chili


  • 3 boneless skinless chicken breasts
  • 1 can kidney beans
  • 1 can black beans
  • 1 can corn
  • 1 28 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 1 packet taco seasoning
  • 1 tbsp chili powder


  1. Put in crock pot and cook on low for 6 hours.
  2. Serve with some rice and a little shredded cheese.
  3. Enjoy! :)

This one is easy to freeze as you just add all the ingredients to a freezer bag and then label. You could also add some cooked rice and cheese into separate baggies and add into the freezer bag then you’ve got everything.

3) Crock Pot Cheesy Chicken Balls

I developed this recipe one day in desperation at about noon! I was sick of cooking and didn’t feel like I had much on hand but cheese and chicken. Needless to say my kids loved this and it’s become a fave since. Serve with salad and bread.

To freeze add the balls already made and with toothpicks in to a baggie. Defrost a few hours before and cook. If you want to oven bake bake for 45 minutes at 350.

Crock Pot Cheesy Chicken Balls


  • 3 chicken breasts, cut in two and flattened
  • 1 cup of breadcrumbs
  • 1/4 cup of parmesan cheese
  • 1/4 cup of grated mild cheddar
  • Herbs to taste. I used 1 tsp of fresh basil.
  • Egg


  1. Flatten the chicken and turn your crockpot to low. Spray it with cooking spray on the bottom and up the sides a little.
  2. Mix together the dry ingredients in a bowl.
  3. Take each piece of chicken, dip in the egg and then coat in the mixture.
  4. Secure with a toothpick and add to the slow cooker.
  5. Pour on about 1 cup of water just to keep it moist and not sticking.
  6. Cook on low for about 3 hours.

4) Bacon Wrapped Chicken

This Bacon Wrapped Chicken was inspired by some leftover bacon I had and Oh my goodness! When I served it to hubs last week he really enjoyed it and best yet? I made it in the crock pot. If your new year’s resolution was healthy eating this is a pretty decent one as long as you strip off the chicken skin and use turkey bacon.

To freeze simply add all the ingredients to a freezer bag and label. Defrost for a few hours before adding to crock pot. I served it with these Carrot Fries.

Slow Cooker Bacon Wrapped Chicken


  • 4 chicken thighs, skin removed. (You can of course use chicken breasts but these were way cheaper)
  • 8 pieces of turkey bacon
  • 8oz mushrooms
  • 1 cup of white wine


  1. Put the mushrooms in the crock pot.
  2. Wrap each piece of chicken in two pieces of bacon and place on top of mushrooms.
  3. Pour the wine over the top to cover about an inch.
  4. Cook on low for 4 hours.
  5. Serve with couscous and vegetables.

5) Cinnamon Chicken

Cinnamon Chicken

When Shawna told me that this Baked Cinnamon Chicken recipe was a favorite at her house I decided to try it. We’re in a pretty large MOPS group and it was no surprise to me that when I mentioned making it another friend replied, “Oh that stuff is good, Shawna brought us it when I had a baby!

I’m always looking for unique recipes that i can bring a new Mom and this one is a goodie as it’s a kid friendly meal. For more new Mom meals see: 5 New Mom Meals. To make this into a crock pot recipe just add into your pot. It won’t be as crunchy but it’ll still be yummy!

Baked Cinnamon Chicken

Baked Cinnamon Chicken


  • 6 Boneless skinless chicken breasts, pounded out
  • 3 plates (or pie pans):
  • 1/2 cup of flour, dash of cinnamon
  • 2 eggs beaten with 1/4 cup milk
  • 1/2 cup of panko bread crumbs
  • For Sauce
  • 1 cup of honey
  • 1/2 cup butter
  • 1T cinnamon
  • 1/2 lemon juiced


  1. Dip the chicken in each plate and place in greased baking dish
  2. Put in oven for 375 degrees
  3. While it starts, on a stove heat the sauce ingredients until combined (about 20 min)
  4. Place on top of chicken and continue to bake for another 15-20 minutes
  5. Serve with mashed potatoes (or cauliflower mashed), or some yummy bread.

6) Cilantro Chicken

Slow Cooker Cilantro Chicken

I am addicted to my cilantro lime dressing recipe and it’s really helping me eat my greens. Yesterday I was craving it so bad that I had to go buy salad to eat it! I had it on Instagram and one of my Facebook readers asked me why I didn’t put it in my slow cooker with some chicken to make Slow Cooker Cilantro Lime Chicken. So I did and it was delish! A perfect easy meal that is a paleo slow cooker meal, a freezable slow cooker meal and a good weeknight meal for if you’ve got sports going on with the kids. Winner winner, chicken dinner! Full recipe.

Homemade Cilantro Lime Dressing


  • 1 cup of cilantro
  • 1/2 cup of olive oil
  • 1 tsp honey
  • 2 TBS lime juice
  • 2 garlic cloves, minced


  1. Place all the ingredients in the blender and mix well.
  2. serve on salad.

7) Skinny Teriyaki Chicken


This Crock Pot Pineapple Teriyaki Chicken is a favorite of my friend Holly. The great thing is you can freeze all the ingredients together in a freezer ziploc and just remove when you need it. This would also make a great new Mom meal/gift for her freezer. What I love about freezer meals like this is that as they defrost they marinate creating a great flavor ready to be dumped in the crock pot.  Here’s the Full recipe.

Freezer Crock Pot Pineapple Teriyaki Chicken


  • 4-6 boneless, skinless chicken breasts - whole or cubes
  • 1 whole pineapple or a can of pineapple slices
  • 1/3 cup soy sauce
  • 1/2 cup brow sugar


  1. Place all the ingredients in a freezer ziploc bag and label. I also added cook time of 6-8 hours on low.
  2. Freeze.
  3. The day you need it pull it out and let defrost. If I was making for dinner I'd pull out early in the morning so i could start cooking around noon.
  4. Cook in your crock pot on low for 6-8 hours.
  5. Serve over rice with broccoli.

8) Chicken and Mushroom Stew

Crock Pot Chicken Stew

I am not exaggerating when I say this is probably my favorite crock pot meal e-ver and of course it comes from my amazingly talented friend Trish. She brought leftovers over for lunch one day and then I was craving it and had to make more! Full Recipe.

Chicken and Mushroom Stew


  • 4 boneless skinless chicken breasts
  • 4 slices of bacon, cooked
  • 1 cup of sliced mushrooms/ 8oz container
  • 1 small bottle of white wine, I used zinfandel. (I mean the teeny tiny bottles that are 6.3oz)
  • Corn starch for thickening


  1. Add the bacon to the bottom of the crock pot.
  2. Place the mushrooms on top and add the chicken breasts on the top.
  3. Pour the wine over and then fill the bottle with cold water and pour that over the whole thing.
  4. Cook on low 4-6 hours or high 2-3.
  5. Open the slow cooker and sprinkle in some corn starch to thicken. Stir fast to thicken the sauce.
  6. Cook for another 15 minutes.
  7. Serve with bread.

9) Slow Cooker Thai Chicken Curry

Slow Cooker Thai Curry

Tim and I lived in Thailand for 3 years and LOVED it! We miss it still and really miss the food which is why I make quite a bit of it. Yellow curry, otherwise known in Thailand as “gengaree gai” is one of Tim’s favorites. Although it can be made on the stovetop it’s a great meal for a sport’s night. If you need something the minute you walk in from work or after a sport’s practice, this is it! It only takes a couple of hours in your crock pot to make.

Coconut milk is ok to freeze with other ingredients although it may separate a little. Once you pull from freezer and defrost, shake the bag a little and mush it to mix. Then add to your crock pot.  DO NOT add the potatoes to the freezer bag as those won’t do great. Just add all the other ingredients and make sure you have potatoes on hand the day you’ll cook it. Grab the full recipe.

Crock Pot Thai Chicken Curry


  • 2 # chicken, cubed
  • 4 potatoes, peeled and cubed
  • 1 white onion diced
  • 3 TBS yellow curry powder
  • 1/2 tsp salt
  • 1/2 TBS sugar
  • 1 TBS vinegar
  • 2 cans coconut milk


  1. Boil your potatoes in water for about 5 minutes to soften a little.
  2. Add your coconut milk and curry powder to your crock pot and stir to mix.
  3. Add the chicken, onions, and potatoes.
  4. Cook on high for 2 hours.
  5. Add the salt, sugar and vinegar.
  6. Serve over rice.

10) Slow Cooker Indian Curry Recipe

Crock pot Indian Curry Recipe

Our weeks have been really busy with homeschooling and soccer and so Fridays are become special Family Nights which is why last week I made my hubs this Slow Cooker Indian Curry recipe. As fussy is Tim is (and that’s VERY with a capital “V”) for some reason he loves Indian food.

To freeze add all the ingredients to a freezer bag except the yogurt and water. Defrost for a couple of hours on cooking day and then add the yogurt and water before adding to the crock pot.

Slow Cooker Indian Curry Recipe

Slow Cooker Indian Curry Recipe


  • 1 small can of tomato paste
  • At least 4 garlic cloves, minced. We like a lot!
  • 2 TBS curry powder
  • 1 TBS grated fresh ginger
  • 1 tsp ground cumin
  • 1 medium onion, chopped small
  • 3 boneless skinless chicken breasts or thighs.
  • On cooking day: 3/4 cup of water, 1/2 cup of plain yogurt


  1. Fry the onions in a pan until soft. Add the top 7 ingredients into a freezer bag and label and freeze.
  2. On cooking day defrost for a couple of hours then grab your water and add all to the crock pot except the yogurt.
  3. Add the chicken on top.
  4. Cook on low for 6 hours or high for 3-4
  5. Remove the lid and shred the chicken.
  6. Stir in the yogurt.
  7. Cook for another 30 minutes.
  8. Serve.

What’s your favorite Make Ahead Chicken Crock Pot Recipe?  Every Monday I come up with a slow cooker recipe. Check out the archives or see my Pinterest pins for more recipes!

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