Oh, the joy of coming home to a warm, ready-to-eat dinner after a hectic day! If you’re craving delicious, fuss-free meals that practically cook themselves, you’re in for a treat. Our collection of 20 mouthwatering ground chicken crock pot recipes is here to save your busy nights with minimal effort and maximum flavor. Get ready to fall in love with your slow cooker all over again!
Slow Cooker Ground Chicken and Wild Rice Soup
Huddled in the kitchen’s warmth, I find myself returning to this soup like an old friend, its gentle simmer promising comfort that unfolds slowly, patiently, much like the quiet afternoon light filtering through the window. There’s something deeply restorative about watching ingredients meld together over hours, transforming simple components into something greater than their parts, a quiet alchemy that nourishes both body and spirit.
Ingredients
– 1 pound pasture-raised ground chicken
– 1 cup uncooked wild rice blend
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, cut into ¼-inch rounds
– 2 celery stalks, cut into ¼-inch slices
– 6 cups homemade chicken stock
– 1 cup heavy cream
– 2 tablespoons fresh thyme leaves
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound pasture-raised ground chicken, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains.
3. Transfer the cooked ground chicken to a 6-quart slow cooker using a slotted spoon.
4. Add remaining 1 tablespoon extra virgin olive oil to the same skillet over medium heat.
5. Sauté 1 large finely diced yellow onion for 4-5 minutes until translucent and fragrant.
6. Add 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
7. Transfer the onion and garlic mixture to the slow cooker.
8. Place 2 medium carrots cut into ¼-inch rounds and 2 celery stalks cut into ¼-inch slices into the slow cooker.
9. Add 1 cup uncooked wild rice blend to the slow cooker.
10. Pour 6 cups homemade chicken stock over all ingredients in the slow cooker.
11. Stir in 2 tablespoons fresh thyme leaves, 1 bay leaf, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper.
12. Cover and cook on low heat for 6 hours until the wild rice has split open and vegetables are tender.
13. Stir in 1 cup heavy cream during the final 30 minutes of cooking.
14. Remove and discard the bay leaf before serving.
Creamy yet textured, this soup offers earthy notes from the wild rice that complement the delicate chicken, while the fresh thyme provides an herbal brightness that cuts through the richness. Consider serving it in shallow bowls with crusty artisanal bread for dipping, or garnish with additional fresh thyme sprigs for visual appeal and aromatic enhancement.
Creamy Ground Chicken and Mushroom Crock Pot Casserole
There’s something quietly comforting about watching ingredients transform over hours, the way this creamy casserole slowly melds together in the crock pot, filling the kitchen with the earthy scent of mushrooms and herbs.
Ingredients
– 1 pound pasture-raised ground chicken
– 8 ounces cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken bone broth
– ½ cup dry white wine
– 1 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons clarified butter
– 1 tablespoon fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
– 8 ounces cavatappi pasta
Instructions
1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add diced onion and sauté for 4-5 minutes until translucent and fragrant.
3. Add minced garlic and cook for 60 seconds until aromatic but not browned.
4. Incorporate ground chicken, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
5. Stir in sliced mushrooms and cook for 4 minutes until they begin to release their moisture.
6. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
7. Transfer the entire mixture to a 6-quart slow cooker.
8. Pour in chicken bone broth and heavy cream, stirring to combine all components evenly.
9. Add fresh thyme leaves, fine sea salt, black pepper, and smoked paprika, distributing spices throughout.
10. Stir in cavatappi pasta, ensuring it’s fully submerged in the liquid mixture.
11. Cover and cook on low heat for 3 hours until pasta is al dente and sauce has thickened.
12. Stir in freshly grated Parmigiano-Reggiano until completely melted and incorporated.
13. Let rest uncovered for 15 minutes to allow the sauce to achieve proper coating consistency.
Luxuriously creamy with tender pasta pockets catching the rich sauce, this casserole delivers deep umami notes from the mushrooms and Parmigiano-Reggiano. Serve it spooned over roasted asparagus or alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
Spicy Ground Chicken and Black Bean Chili
Zestfully embracing the quiet hum of a late autumn afternoon, I find myself drawn to the kitchen, where the promise of warmth simmers in a pot of spicy ground chicken and black bean chili. There’s something deeply comforting about the slow melding of spices and textures, a gentle ritual that fills the home with earthy, aromatic whispers. Today, I’ll share this cozy recipe, perfect for savoring alone or with loved ones as the light fades outside.
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound pasture-raised ground chicken
– 2 tablespoons ancho chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 (15-ounce) can fire-roasted diced tomatoes, undrained
– 1 (15-ounce) can black beans, rinsed and drained
– 2 cups low-sodium chicken broth
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 1 minute, until aromatic but not browned.
4. Add 1 pound pasture-raised ground chicken, breaking it apart with a wooden spoon, and cook for 6–8 minutes until no pink remains. Tip: Avoid overcrowding the pan to ensure even browning.
5. Sprinkle in 2 tablespoons ancho chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, toasting the spices for 1 minute to deepen their flavor.
6. Pour in 1 can undrained fire-roasted diced tomatoes, scraping the bottom of the pot to release any fond.
7. Add 1 can rinsed and drained black beans and 2 cups low-sodium chicken broth, stirring to combine.
8. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
9. Bring the chili to a gentle boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, until slightly thickened. Tip: Simmering uncovered for the last 10 minutes intensifies the texture if desired.
10. Stir in 1/4 cup chopped fresh cilantro just before serving. Tip: Reserve a sprinkle for garnish to brighten each bowl. On quiet evenings, this chili wraps you in layers of tender chicken and velvety beans, with a slow-building heat that lingers like a soft echo. I love ladling it over creamy polenta or scooping it with toasted sourdough, letting the rich, smoky broth soak into every bite.
Asian-Style Ground Chicken Lettuce Wraps in the Crock Pot
Vaguely remembering the gentle sizzle from my grandmother’s kitchen, I find myself drawn back to these simple wraps that somehow hold generations within their crisp embrace. There’s something profoundly comforting about letting the slow cooker do its quiet work while the house fills with the earthy scent of ginger and soy. Today feels like the perfect moment to pause and let these flavors unfold at their own gentle pace.
Ingredients
– 1.5 pounds pasture-raised ground chicken
– 3/4 cup tamari sauce
– 1/4 cup rice vinegar
– 2 tablespoons toasted sesame oil
– 1 tablespoon freshly grated ginger root
– 3 garlic cloves, minced
– 1/2 cup finely diced water chestnuts
– 2 green onions, thinly sliced
– 1 tablespoon coconut sugar
– 12 butter lettuce leaves, carefully separated
Instructions
1. Combine 1.5 pounds pasture-raised ground chicken, 3/4 cup tamari sauce, 1/4 cup rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon freshly grated ginger root, and 3 minced garlic cloves in the crock pot insert.
2. Gently stir the mixture until all ingredients are evenly distributed, being careful not to overwork the chicken.
3. Cover the crock pot and set the temperature to LOW for 4 hours, resisting the urge to lift the lid during cooking to maintain consistent heat.
4. After 4 hours, carefully remove the lid and add 1/2 cup finely diced water chestnuts, 2 thinly sliced green onions, and 1 tablespoon coconut sugar.
5. Stir the mixture thoroughly to incorporate the new ingredients, noticing how the water chestnuts will retain their crisp texture against the tender chicken.
6. Replace the lid and continue cooking on LOW for 30 additional minutes to allow flavors to meld.
7. While the mixture finishes cooking, carefully separate 12 butter lettuce leaves, choosing the most cup-shaped specimens for optimal serving.
8. Arrange the lettuce cups on a serving platter, creating a circular pattern for easy access.
9. After 30 minutes, turn off the crock pot and use a slotted spoon to transfer the chicken mixture to a serving bowl, leaving excess liquid behind.
10. Serve the warm chicken mixture alongside the prepared lettuce cups for assembly at the table. The contrast between the warm, savory filling and cool, crisp lettuce creates a beautiful textural experience that feels both light and deeply satisfying. Consider serving with additional sliced green onions and a drizzle of chili crisp for those who enjoy subtle heat.
Ground Chicken and Sweet Potato Stew
When the chill settles in and daylight fades early, there’s a quiet comfort in filling the kitchen with the earthy, spiced aroma of something simmering slowly on the stove. This stew, with its tender ground chicken and sweet potatoes, feels like a gentle embrace after a long, weary day—a simple, nourishing bowl that asks for nothing but a moment of stillness to be truly savored.
Ingredients
– 1 tablespoon cold-pressed avocado oil
– 1 pound pasture-raised ground chicken
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cut into ½-inch cubes
– 4 cups homemade chicken bone broth
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon crushed red pepper flakes
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Heat the cold-pressed avocado oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the pasture-raised ground chicken, breaking it apart with a wooden spoon, and cook for 5–7 minutes until no pink remains and the meat is lightly browned.
3. Stir in the finely diced yellow onion and sauté for 4–5 minutes until the onion turns translucent and softens.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Incorporate the tomato paste, smoked paprika, ground cumin, and crushed red pepper flakes, stirring constantly for 1 minute to toast the spices and deepen their flavor.
6. Pour in the homemade chicken bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Add the peeled, cubed sweet potatoes, bay leaf, fine sea salt, and freshly cracked black pepper, stirring to combine.
8. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and simmer for 25–30 minutes until the sweet potatoes are fork-tender but not mushy. Tip: For the best texture, avoid overcooking the sweet potatoes—they should hold their shape.
9. Remove and discard the bay leaf, then stir in the finely chopped fresh flat-leaf parsley. Tip: Adding the parsley at the end preserves its bright, fresh flavor and vibrant color.
10. Let the stew rest, uncovered, for 5 minutes off the heat to allow the flavors to meld. Tip: This resting period helps the broth thicken slightly and the ingredients absorb the seasoned liquid.
Each spoonful offers a velvety broth that clings to the soft, yielding sweet potatoes and finely textured chicken, with a subtle warmth from the smoked paprika and cumin. Enjoy it ladled over a scoop of creamy polenta or with a thick slice of crusty, whole-grain bread to soak up every last drop.
Savory Ground Chicken Taco Soup
Kindly, as the afternoon light fades beyond my kitchen window, I find myself drawn to the gentle rhythm of preparing this comforting soup, each step a quiet meditation that fills the home with warmth and anticipation.
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 pound pasture-raised ground chicken
– 1 cup finely diced yellow onion
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 4 cups chicken bone broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup frozen sweet corn
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup sour cream
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 90 seconds.
2. Add 1 pound pasture-raised ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 6-8 minutes.
3. Stir in 1 cup finely diced yellow onion and sauté until translucent and fragrant, about 4 minutes.
4. Add 3 cloves minced garlic and cook for 45 seconds until aromatic but not browned.
5. Sprinkle 1 tablespoon chili powder, 2 teaspoons ground cumin, and 1 teaspoon smoked paprika over the mixture, toasting the spices for 60 seconds to deepen their flavor.
6. Pour in 4 cups chicken bone broth, scraping the bottom of the pot to release any browned bits.
7. Add 1 can fire-roasted diced tomatoes with their juices and 1 can rinsed black beans, stirring gently to combine.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
9. Stir in 1 cup frozen sweet corn and cook uncovered for 5 minutes until corn is tender.
10. Ladle the soup into bowls and garnish each serving with 2 tablespoons shredded sharp cheddar cheese, 1 tablespoon sour cream, and 1 tablespoon chopped fresh cilantro.
Velvety black beans and sweet corn create a delightful textural contrast against the tender chicken, while the smoked paprika lends a subtle smokiness that lingers on the palate. For a creative presentation, serve in hollowed-out bread bowls or top with crispy tortilla strips for added crunch.
Honey Garlic Ground Chicken Crock Pot Sliders
Zestfully, I find myself returning to this recipe on quiet afternoons, when the slow rhythm of the crock pot matches the gentle pace of my thoughts, creating something deeply comforting from the humblest of ingredients.
Ingredients
– 1.5 pounds ground chicken (preferably pasture-raised)
– 1/3 cup raw honey
– 4 cloves garlic, microplaned
– 1/4 cup tamari (wheat-free soy sauce)
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger root
– 1/2 teaspoon crushed red pepper flakes
– 12 slider buns, split
– 2 tablespoons unsalted butter, clarified
– 1/4 cup finely sliced scallions
Instructions
1. Combine 1.5 pounds ground chicken, 1/3 cup raw honey, 4 cloves microplaned garlic, 1/4 cup tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon freshly grated ginger root, and 1/2 teaspoon crushed red pepper flakes in a medium mixing bowl.
2. Gently fold the mixture with a silicone spatula until all ingredients are fully incorporated, being careful not to overwork the chicken.
3. Transfer the chicken mixture to a 4-quart slow cooker and spread into an even layer using the back of a spoon.
4. Cover and cook on LOW heat for exactly 3 hours, resisting the urge to lift the lid during cooking to maintain consistent temperature.
5. After 3 hours, carefully remove the lid and use two forks to shred the chicken directly in the slow cooker, pulling the meat against the grain for optimal texture.
6. Return the lid and continue cooking on LOW for an additional 30 minutes to allow the shredded chicken to fully absorb the sauce.
7. While the chicken finishes cooking, brush the cut sides of 12 slider buns with 2 tablespoons clarified butter using a pastry brush.
8. Toast the buttered buns in a 375°F oven for 4-5 minutes until golden brown around the edges.
9. Spoon the hot chicken mixture onto the bottom halves of the toasted buns, ensuring each portion receives ample sauce.
10. Garnish each slider with finely sliced scallions before placing the top bun.
Nestled between those toasted buns, the chicken becomes impossibly tender, each strand soaked through with that sweet-savory glaze that glistens under the kitchen lights. The gentle heat from the pepper flakes lingers just long enough to make you reach for another, perhaps served with crisp pickle spears to cut through the richness.
Lemon Herb Ground Chicken and Vegetable Medley
Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the same comforting combination of ingredients that has carried me through so many transitional seasons. Joy comes in these small, deliberate acts of nourishment, where simple components transform into something quietly extraordinary.
Ingredients
- 1 pound pasture-raised ground chicken
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 red bell pepper, julienned
- 1 zucchini, quartered and sliced into ½-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh rosemary, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup chicken stock
Instructions
- Heat a large cast-iron skillet over medium-high heat for 2 minutes until the surface is evenly hot.
- Add 2 tablespoons of extra virgin olive oil to the heated skillet, swirling to coat the surface.
- Add 1 pound of pasture-raised ground chicken, breaking it apart with a wooden spoon into small crumbles.
- Cook the chicken for 4-5 minutes, stirring occasionally, until no pink remains and the edges begin to turn golden brown.
- Add 3 cloves of minced garlic and 1 finely diced yellow onion to the skillet.
- Sauté the mixture for 3 minutes until the onion becomes translucent and the garlic becomes fragrant.
- Incorporate 1 julienned red bell pepper and 1 sliced zucchini into the skillet.
- Cook the vegetables for 5 minutes, stirring frequently, until they begin to soften but still retain slight crispness.
- Add 1 cup of halved cherry tomatoes to the skillet.
- Cook for 2 minutes until the tomatoes just begin to wilt and release their juices.
- Pour ¼ cup of chicken stock into the skillet to deglaze, scraping any browned bits from the bottom.
- Sprinkle 1 tablespoon of fresh thyme leaves and 2 teaspoons of finely chopped fresh rosemary over the mixture.
- Season with ½ teaspoon of sea salt and ¼ teaspoon of freshly cracked black pepper.
- Stir in 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest.
- Reduce heat to low and simmer for 3 minutes to allow the flavors to meld.
- Remove the skillet from heat and let rest for 2 minutes before serving. Zeroing in on the final result reveals tender chicken crumbles nestled among vibrant vegetables, each bite carrying the bright acidity of lemon that cuts through the earthy herbs. The cherry tomatoes provide bursts of sweetness that contrast beautifully with the savory foundation, while the zucchini maintains just enough structure to offer satisfying texture. Consider serving this medley over creamy polenta or stuffing it into warm pita pockets for a complete meal that feels both nourishing and celebratory.
Crock Pot Ground Chicken Enchilada Casserole
There’s something profoundly comforting about letting ingredients slowly transform in the crock pot while the afternoon light fades outside. Today’s creation feels like a warm embrace, layers of flavor building patiently over hours until they become something greater than their parts. This ground chicken enchilada casserole captures that quiet magic of slow cooking, where simple components evolve into complex harmony.
Ingredients
– 1 lb pasture-raised ground chicken
– 2 cups fire-roasted diced tomatoes, drained
– 1 ½ cups sharp white cheddar cheese, freshly grated
– 1 cup organic black beans, rinsed and drained
– ¾ cup roasted hatch green chile enchilada sauce
– ½ cup sweet yellow onion, finely diced
– ¼ cup fresh cilantro leaves, roughly chopped
– 2 tbsp avocado oil
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– 6 corn tortillas, quartered
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until shimmering.
2. Add finely diced sweet yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Incorporate pasture-raised ground chicken, breaking it apart with a wooden spoon until no pink remains, approximately 6-7 minutes.
4. Season the mixture with ground cumin, smoked paprika, and fine sea salt, stirring to distribute evenly.
5. Pour ¼ cup of roasted hatch green chile enchilada sauce into the bottom of a 6-quart slow cooker, spreading it in a thin, even layer.
6. Arrange one-third of the quartered corn tortillas over the sauce, overlapping slightly to create a solid base.
7. Spoon half of the ground chicken mixture over the tortillas, spreading it into an even layer.
8. Scatter half of the rinsed organic black beans and half of the drained fire-roasted diced tomatoes over the chicken layer.
9. Drizzle ¼ cup of enchilada sauce evenly across the surface.
10. Sprinkle one-third of the freshly grated sharp white cheddar cheese over the assembled layers.
11. Repeat the layering process with remaining tortillas, chicken mixture, beans, tomatoes, and another ¼ cup of sauce.
12. Top with final layer of tortillas and remaining enchilada sauce.
13. Cover and cook on low heat for 3 hours until the casserole is bubbling at the edges.
14. Uncover and sprinkle remaining sharp white cheddar cheese over the surface.
15. Replace lid and continue cooking for 15 minutes until the cheese is fully melted and slightly golden at the edges.
16. Remove from heat and let rest for 10 minutes to allow the layers to set properly.
17. Garnish with roughly chopped fresh cilantro leaves just before serving.
Layers of tender corn tortillas become infused with the smoky heat of green chile sauce while the ground chicken maintains its delicate texture amidst the creamy melted cheese. The black beans provide earthy contrast to the bright acidity of fire-roasted tomatoes, creating a balanced complexity that deepens with each slow-cooked hour. Serve this casserole family-style straight from the crock pot, perhaps with a crisp jicama slaw to cut through the richness, or spoon it over toasted cumin-scented rice for a more substantial meal.
Thai-Inspired Ground Chicken Curry
Vaguely, as the afternoon light softens against the kitchen window, I find myself drawn to the gentle warmth of spices, to the quiet ritual of preparing this Thai-inspired ground chicken curry—a dish that feels both grounding and a little bit like a quiet adventure.
Ingredients
– 1 tablespoon cold-pressed coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 pound pasture-raised ground chicken
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon coconut sugar
– 1 cup snap peas, trimmed
– 1/4 cup fresh Thai basil leaves
– 1 fresh lime, cut into wedges
Instructions
1. Heat 1 tablespoon cold-pressed coconut oil in a large skillet over medium heat until it shimmers.
2. Add 1 finely diced medium yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
3. Stir in 3 minced cloves of garlic and 1 tablespoon freshly grated ginger, cooking for 1 minute until aromatic but not browned.
4. Add 1 pound pasture-raised ground chicken, breaking it apart with a wooden spoon, and cook for 6–7 minutes until no pink remains.
5. Mix in 2 tablespoons red curry paste, coating the chicken evenly, and cook for 1 minute to bloom the spices.
6. Pour in 1 can full-fat coconut milk, 1 tablespoon fish sauce, and 1 teaspoon coconut sugar, stirring to combine.
7. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
8. Add 1 cup trimmed snap peas and simmer for 3–4 minutes until crisp-tender.
9. Remove from heat and fold in 1/4 cup fresh Thai basil leaves until just wilted.
10. Squeeze the juice of 1 lime wedge over the curry before serving.
Remarkably tender, the ground chicken melds with the creamy, aromatic sauce, offering a subtle heat that lingers gently. For a vibrant twist, serve it over jasmine rice and garnish with extra basil and a drizzle of lime—each bite feels both comforting and elegantly spiced.
Ground Chicken and Spinach Lasagna in the Slow Cooker
Evenings like these call for something that simmers slowly, filling the kitchen with the kind of warmth that seeps into the very walls. There’s a quiet comfort in layering flavors over hours, a gentle process that yields a dish as nourishing to make as it is to eat. This slow-cooked lasagna, with its tender ground chicken and wilted spinach, feels like a whispered promise of a good meal to come.
Ingredients
- 1 lb ground chicken (preferably pasture-raised)
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 (28 oz) can San Marzano tomatoes, crushed by hand
- 1 cup whole milk ricotta cheese
- 1 large pasture-raised egg, lightly beaten
- 8 oz fresh mozzarella, torn into rough pieces
- ½ cup Parmigiano-Reggiano, freshly grated
- 5 oz fresh baby spinach leaves
- 12 no-boil lasagna noodles
- 2 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- ½ tsp freshly cracked black pepper
- ¼ tsp crushed red pepper flakes
- ¼ cup fresh basil leaves, torn
Instructions
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering.
- Add 1 finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
- Stir in 4 minced garlic cloves and cook for 1 minute until aromatic but not browned.
- Add 1 lb ground chicken, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains.
- Pour in 1 (28 oz) can of hand-crushed San Marzano tomatoes, scraping the bottom of the skillet to incorporate any fond.
- Season with 1 tsp fine sea salt, ½ tsp freshly cracked black pepper, and ¼ tsp crushed red pepper flakes.
- Simmer the sauce uncovered for 15 minutes to allow flavors to meld, then remove from heat.
- In a separate bowl, combine 1 cup whole milk ricotta with 1 lightly beaten pasture-raised egg, stirring until smooth.
- Spread ½ cup of the chicken-tomato sauce evenly across the bottom of a 6-quart slow cooker.
- Arrange 4 no-boil lasagna noodles in a single layer, breaking them to fit if necessary.
- Spread one-third of the remaining sauce over the noodles, then scatter ⅓ of the 5 oz fresh baby spinach leaves evenly.
- Dot with ⅓ of the ricotta mixture using a small spoon.
- Sprinkle ⅓ of the torn fresh mozzarella and ⅓ of the freshly grated Parmigiano-Reggiano over the layer.
- Repeat the layering process two more times, ending with a final layer of cheese.
- Cover and cook on LOW for 4 hours until the noodles are tender and the cheese is bubbly and lightly golden.
- Let the lasagna rest uncovered for 25 minutes before slicing to allow the layers to set properly.
- Garnish with ¼ cup torn fresh basil leaves just before serving.
Perfectly tender noodles cradle the savory chicken and wilted spinach in each slice, their edges crisped where they meet the slow cooker’s sides. The ricotta melts into creamy pockets that balance the bright acidity of the San Marzano tomatoes, while the fresh basil adds a final, fragrant lift. Serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or pack the leftovers for a lunch that tastes even deeper the next day.
Crock Pot Ground Chicken Parmesan Meatballs
Often, on these quiet afternoons when the light slants just so through the kitchen window, I find myself drawn to recipes that feel like a warm embrace, that do most of the work themselves while I simply listen to the gentle, steady rhythm of the Crock Pot. This one, with its humble beginnings and deeply satisfying end, is a perfect companion for such days.
Ingredients
– 1 ½ lbs ground chicken (93% lean)
– ½ cup panko breadcrumbs
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten
– 3 cloves garlic, finely minced
– ¼ cup fresh flat-leaf parsley, finely chopped
– 1 tsp dried oregano
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
– 2 tbsp extra-virgin olive oil
– 24 oz jarred San Marzano tomato passata
– ½ cup low-sodium chicken stock
– 1 tsp granulated sugar
– 4 oz fresh mozzarella cheese, torn into small pieces
– ¼ cup fresh basil leaves, for garnish
Instructions
1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, Parmigiano-Reggiano, beaten egg, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper.
2. Using a fork or your hands, gently mix the ingredients until just combined, being careful not to overwork the meat.
3. Portion the mixture into 18 equal portions, rolling each between your palms to form 1 ½-inch meatballs.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Working in batches to avoid crowding, carefully place the meatballs in the hot skillet.
6. Sear the meatballs for 2-3 minutes per side, until a golden-brown crust forms on all sides.
7. Transfer the seared meatballs to the insert of a 6-quart slow cooker.
8. In a medium bowl, whisk together the San Marzano tomato passata, chicken stock, and granulated sugar until fully incorporated.
9. Pour the sauce mixture evenly over the meatballs in the slow cooker.
10. Cover the slow cooker and cook on the LOW setting for 4 hours.
11. After 4 hours, carefully remove the lid and arrange the torn fresh mozzarella pieces over the meatballs.
12. Cover again and continue cooking on LOW for an additional 15-20 minutes, until the cheese is fully melted and bubbly.
13. Garnish with fresh basil leaves just before serving.
Light and tender, these meatballs carry the gentle, herbaceous notes of parsley and oregano, while the slow simmering in the passata creates a sauce that’s both bright and deeply savory. I love serving them over a bed of creamy polenta, where the rich tomato sauce pools beautifully, or tucked into a crusty baguette for a truly decadent sandwich.
Moroccan-Spiced Ground Chicken Tagine
Beneath the gentle steam rising from the clay vessel, memories of distant spice markets and shared meals seem to linger, inviting a quiet moment of culinary travel from my own kitchen. This Moroccan-spiced ground chicken tagine carries the warmth of slow-cooked comfort, where each spice has time to bloom and meld into something deeply nourishing. It’s the kind of dish that asks for patience, rewarding you with layers of flavor that unfold like a story told over simmering coals.
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 pound ground chicken (preferably thigh meat for richness)
– 1 tablespoon ras el hanout spice blend
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes, with their juices
– 1/2 cup chicken stock, preferably homemade
– 1/3 cup golden raisins
– 1/4 cup toasted slivered almonds
– 2 tablespoons fresh cilantro, chopped
– Kosher salt, to season
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a heavy-bottomed Dutch oven or tagine over medium heat until it shimmers.
2. Add 1 large finely diced yellow onion and cook, stirring occasionally, for 8–10 minutes until translucent and lightly golden at the edges.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
4. Add 1 pound ground chicken, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains.
5. Sprinkle 1 tablespoon ras el hanout, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper over the chicken, toasting the spices for 1 minute to deepen their aroma.
6. Pour in 1 can diced tomatoes with their juices and 1/2 cup chicken stock, scraping the bottom to incorporate any browned bits.
7. Reduce heat to low, cover, and simmer gently for 25 minutes to allow flavors to meld.
8. Stir in 1/3 cup golden raisins and cook uncovered for 10 minutes until the tagine thickens slightly.
9. Season with kosher salt until the flavors are balanced and vibrant.
10. Garnish with 1/4 cup toasted slivered almonds and 2 tablespoons chopped fresh cilantro just before serving.
Just as the raisins plump with savory-sweet intensity, the toasted almonds offer a delicate crunch against the tender, spiced chicken. Serve it over fluffy couscous or with warm flatbread to scoop up every bit of the fragrant sauce, letting the subtle heat of cayenne and warmth of ras el hanout linger on the palate like a quiet echo of the dish’s origins.
Conclusion
Just imagine coming home to these delicious, ready-to-eat meals! These 20 ground chicken crock pot recipes are perfect solutions for your busiest nights. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this article on Pinterest to help other busy cooks discover these tasty options!
