Best 5 Slow Cooker Parsley Chicken Recipes

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Indulge in a culinary delight with our specially curated collection of slow-cooker parsley chicken recipes. These mouthwatering dishes offer a symphony of flavors, combining the aromatic freshness of parsley with tender chicken in a slow-cooker's embrace. Get ready to tantalize your taste buds with a variety of recipes that cater to different preferences. From classic comfort food to vibrant Mediterranean-inspired creations, our slow-cooker parsley chicken recipes promise an unforgettable dining experience. Each recipe is meticulously crafted to ensure ease of preparation, making them perfect for busy weeknights or relaxed weekend gatherings. Discover the magic of slow cooking as you explore recipes featuring succulent chicken breasts, thighs, or drumsticks, bathed in flavorful parsley-infused sauces, broths, and marinades. Embark on a culinary adventure and discover the versatility of parsley chicken in the comforting warmth of your slow cooker.

Here are our top 5 tried and tested recipes!

CROCK POT CHICKEN THIGHS RECIPE



Crock Pot Chicken Thighs Recipe image

Chicken Thighs cooked in the crock pot make a mouthwatering recipe that's perfect for a busy weeknight or lazy weekends! Juicy chicken coated in a thick rich sauce flavored with garlic, honey, and soy sauce is a slow cooker hit.

Provided by Donya Mullins

Categories     Main Course

Time 3h10m

Number Of Ingredients 12

8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
salt and pepper
3/4 cup ketchup
1/3 cup soy sauce
1/3 cup honey
3 tablespoon minced garlic
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon dried mustard
2 tablespoons fresh chopped parsley - optional

Steps:

  • Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle chicken with salt and pepper and sear, skin side down until golden. Remove the chicken from the pan and place skin side up in the crock pot.
  • To a medium-size bowl, add ketchup, soy sauce, honey, garlic, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the chicken. Place lid on the crock pot and cook on HIGH for 3 hours or LOW for 5 hours until chicken is done and the sauce has thickened.
  • Remove chicken and place on a serving dish. Spoon over the sauce from the bottom of the crock pot, sprinkle with fresh parsley and serve.

SLOW COOKER CHICKEN BREAST



Slow Cooker Chicken Breast image

This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.

Provided by Ashley Fehr

Categories     Main Course

Time 3h5m

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/4 cup low sodium chicken broth
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon paprika

Steps:

  • In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
  • Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
  • Add the chicken to the slow cooker, overlapping only as much as necessary.
  • Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
  • If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

Nutrition Facts : Calories 157 kcal, Protein 24 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 451 mg, ServingSize 1 serving

SLOW COOKER LEMON GARLIC CHICKEN II



Slow Cooker Lemon Garlic Chicken II image

Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.

Provided by Carla Joy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Steps:

  • In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  • In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  • Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Slow Cooker Chicken Tagine With Butternut Squash image

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Provided by Sarah DiGregorio

Categories     dinner, weekday, tagine, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

1 medium-small (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8 pitted dates, such as Medjool, halved
Kosher salt and black pepper
1 (1-inch) cinnamon stick
2 teaspoons sweet paprika
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 large red onion, finely chopped
1/4 cup minced ginger (from about a 4-inch piece peeled ginger)
6 large garlic cloves, chopped
1/4 cup lemon juice (from about 1 large lemon), plus more to taste
Leaves of 1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
  • Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
  • Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
  • Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams

SLOW COOKER LEMON CHICKEN



Slow Cooker Lemon Chicken image

Stuffed with onion and cooked with a buttery skin and fresh herbs, this slow cooker lemon chicken is perfect for busy weeknights.

Provided by KURSTIE

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 8h10m

Yield 6

Number Of Ingredients 8

1 (3 to 3 1/2 pound) whole chicken
¼ cup chopped onion
2 tablespoons unsalted butter, softened
1 lemon, juiced
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon paprika
¼ sprig fresh thyme

Steps:

  • Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity and rub skin with butter. Place in the bottom of a slow cooker.
  • Squeeze lemon juice over the chicken and sprinkle with parsley, salt, paprika, and thyme leaves. Cover and cook on Low until no longer pink in the center and juices run clear, 8 to 9 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 326.7 calories, Carbohydrate 3 g, Cholesterol 107.2 mg, Fat 21 g, Fiber 1.2 g, Protein 31 g, SaturatedFat 7.2 g, Sodium 288.8 mg, Sugar 0.3 g

Tips:

  • Choose the right cut of chicken: Boneless, skinless chicken breasts or thighs are best for this recipe, as they will cook evenly in the slow cooker. If you prefer dark meat, chicken thighs are a good option.
  • Season the chicken well: Before cooking, season the chicken with a flavorful blend of herbs and spices. This will help to enhance the flavor of the chicken and make it more delicious.
  • Use fresh parsley: Fresh parsley is essential for this recipe, as it provides a bright, herbaceous flavor. If you don't have fresh parsley on hand, you can use dried parsley, but it won't be as flavorful.
  • Don't overcook the chicken: Chicken can easily become dry and tough if it is overcooked. Cook the chicken on low heat for 6-8 hours, or until it is cooked through but still moist.
  • Serve the chicken with your favorite sides: This slow cooker parsley chicken can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This slow cooker parsley chicken is a delicious and easy-to-make meal that is perfect for a busy weeknight. The chicken is tender and flavorful, and the parsley adds a bright, herbaceous flavor. Serve this chicken with your favorite sides for a complete and satisfying meal.

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