Crockpot Chicken Dump Dinners: 12 No-Browning Suppers Busy Families Start Before Work and Shred by Six

Crockpot chicken dump dinners are the reason a lot of tired parents still get a hot supper on the table at 6 p.m. You open the lid after a long day, the kitchen smells like garlic and cream, and the chicken falls apart the second a fork touches it. The idea is simple: raw chicken and a few pantry staples go into the slow cooker in the morning, and you walk away. No browning, no extra pans, and almost no cleanup. Below are 12 favorites, from creamy ranch and mushroom chicken to Tuscan chicken, French onion chicken, and a smoky pulled chicken for sandwiches. For even more ideas, browse this collection of slow cooker chicken recipes. One safety note before we start: always use thawed chicken and cook it to 165 F on an instant-read thermometer. Grab your slow cooker and let us get supper started..

Creamy Ranch and Mushroom Crockpot Chicken Dump Dinners

Picture walking in the door after a long day and smelling something creamy and savory before you even take off your coat. That is the promise of crockpot chicken dump dinners, and this ranch and mushroom version is the one families make again and again. Chicken breasts, cream of mushroom soup, ranch seasoning, and cream cheese cook into a sauce so rich it shreds with a fork. Add the cream cheese in the last 30 minutes so it melts smooth. Spoon it over rice or egg noodles, and when you want a beef or pork night, flip through these slow cooker dump dinners..

You will need: 2 lb boneless skinless chicken breasts, 1 can (10.5 oz) cream of mushroom soup, 1 packet (1 oz) ranch seasoning mix, 8 oz sliced mushrooms, 4 oz cream cheese cubed, 1/2 cup chicken broth, chopped parsley.

How to make it: 1. Place chicken in a 6-quart slow cooker. 2. Whisk soup, ranch mix, and broth and pour over, then add mushrooms. 3. Cover and cook on low 6 hours or high 3 hours until the chicken reaches 165 F. 4. Shred the chicken, stir in cream cheese, and cook 30 minutes more. 5. Top with parsley and serve.

Creamy Tuscan-Style Crockpot Chicken Dump Dinners

Sun-dried tomatoes, spinach, garlic, and parmesan make a creamy sauce that tastes like a cozy little Italian restaurant. It is elegant enough for guests yet easy enough for a Monday. Stir the spinach in at the very end so it wilts but stays bright green. Serve the chicken over pasta, or set out crusty bread for soaking up every drop of sauce. If this one wins your family over, you will love these Tuscan countryside dinners too. Is this a date night supper or a family supper at your house?

You will need: 2 lb boneless skinless chicken breasts, 1 cup chicken broth, 1/2 cup sun-dried tomatoes chopped, 4 garlic cloves minced, 1 tsp Italian seasoning, 1 cup heavy cream, 1/2 cup grated parmesan, 2 cups fresh spinach.

How to make it: 1. Place chicken in the slow cooker with broth, sun-dried tomatoes, garlic, and Italian seasoning. 2. Cover and cook on low 5 to 6 hours until the chicken reaches 165 F. 3. Stir in cream and parmesan and cook 20 minutes. 4. Add spinach and stir until wilted.

French Onion Chicken With Melted Swiss

This one has all the flavor of French onion soup: sweet onions, savory broth, and bubbly cheese, cooked right over tender chicken. It feels fancy but takes only minutes to start in the morning. Slice the onions thin and add a pinch of brown sugar to help them turn golden in the slow cooker. Top with Swiss cheese and slide it under the broiler for 2 minutes for that bubbly finish. It belongs on any list of cozy dinners for dark nights. Would you eat this with a spoon or a fork?

You will need: 2 lb boneless skinless chicken breasts, 2 large onions sliced thin, 1 tbsp brown sugar, 2 tbsp butter, 1 cup beef broth, 1 tsp dried thyme, 4 slices Swiss cheese.

How to make it: 1. Add onions, brown sugar, and butter to the slow cooker. 2. Top with chicken, broth, and thyme. 3. Cook on low 6 hours until the chicken reaches 165 F. 4. Move chicken and onions to an oven-safe dish and top with cheese. 5. Broil 2 minutes until bubbly.

Chicken and Gravy Over Mashed Potatoes

Some nights call for pure comfort, and nothing says comfort like tender chicken in savory gravy over a mound of mashed potatoes. This is the kind of supper grandma made on a chilly Sunday, only now it cooks itself while you are at work. A packet of chicken gravy mix plus a can of cream of chicken soup makes a rich, foolproof gravy. A pinch of thyme adds a homemade touch. Pair it with green beans, then plan the weekend with these big-batch Sunday dinners. Do you like your mashed potatoes chunky or smooth?

You will need: 2 lb boneless skinless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 2 packets (0.87 oz each) chicken gravy mix, 1 1/2 cups water, 1/2 tsp dried thyme, mashed potatoes for serving.

How to make it: 1. Place chicken in the slow cooker. 2. Whisk soup, gravy mix, water, and thyme and pour over. 3. Cook on low 6 hours until the chicken reaches 165 F. 4. Shred the chicken and stir it into the gravy. 5. Spoon over mashed potatoes.

Barbecue Pulled Chicken Sandwiches

Smoky, sweet barbecue pulled chicken on a soft bun is a backyard classic you can enjoy all winter. It is lighter than pulled pork and ready with almost no effort. Add a splash of apple cider vinegar and a spoonful of brown sugar to bottled sauce for a homemade taste, or stir up a batch of homemade BBQ sauce on the weekend. Pile the chicken on toasted buns with crunchy coleslaw. Among crockpot chicken dump dinners, this is the one teenagers ask for first. Sauce on top or on the side?

You will need: 2 lb boneless skinless chicken breasts or thighs, 1 1/2 cups barbecue sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, hamburger buns, coleslaw.

How to make it: 1. Place chicken in the slow cooker. 2. Whisk sauce, brown sugar, vinegar, and paprika and pour over. 3. Cook on low 6 hours until the chicken reaches 165 F. 4. Shred and stir into the sauce. 5. Serve on buns with coleslaw.

Chicken Alfredo Crockpot Chicken Dump Dinners

Creamy chicken alfredo usually means a pile of pots and pans, but this slow cooker version is almost hands-free. Chicken cooks in a garlicky parmesan cream sauce, then broccoli steams right in the pot. Cook the pasta separately on the stove and toss it in at the end so it does not turn mushy. A shower of fresh parmesan and black pepper finishes it. If your family loves creamy pasta suppers, try these cheesy chicken spaghetti casseroles next. Is this your favorite pasta night?

You will need: 2 lb boneless skinless chicken breasts, 1 jar (15 oz) alfredo sauce, 1/2 cup chicken broth, 3 garlic cloves minced, 3 cups broccoli florets, 12 oz fettuccine, 1/2 cup grated parmesan.

How to make it: 1. Place chicken in the slow cooker with garlic. 2. Pour alfredo sauce and broth over. 3. Cook on low 5 to 6 hours until the chicken reaches 165 F. 4. Slice the chicken, add broccoli, and cook 30 minutes. 5. Toss with cooked pasta and parmesan.

Chicken Tikka-Style Curry

Warm spices, tomato, and creamy coconut milk turn chicken into a fragrant curry that fills the house with an incredible aroma. It is a gentle introduction to Indian-inspired flavors that even picky eaters enjoy. Stir the spices into a little oil in the microwave for 30 seconds first to wake up their flavor. Finish with a spoonful of plain yogurt and fresh cilantro, and serve with warm naan and basmati rice. Love this style of cooking? Explore these home-style Pakistani dinners. Would you make it mild or spicy?

You will need: 2 lb boneless skinless chicken thighs cubed, 1 can (15 oz) tomato sauce, 1 can (13.5 oz) coconut milk, 1 onion diced, 4 garlic cloves minced, 1 tbsp grated ginger, 2 tbsp garam masala, 1 tsp turmeric, 1 tsp salt, plain yogurt, cilantro.

How to make it: 1. Add chicken, onion, garlic, and ginger to the slow cooker. 2. Whisk tomato sauce, coconut milk, and spices and pour over. 3. Cook on low 6 hours until the chicken reaches 165 F. 4. Stir and serve with yogurt and cilantro.

Teriyaki Crockpot Chicken Dump Dinners

Sweet, savory teriyaki chicken is a weeknight favorite, and the slow cooker makes it even simpler. A homemade sauce of soy, honey, garlic, and ginger simmers into a sticky glaze. Add the cornstarch slurry near the end so the sauce thickens and clings to every shred. Pile it over steamed rice with green onions and sesame seeds for a takeout-style bowl. If sticky glazes are your thing, these crockpot party meatballs use the same easy method. Thighs or breasts for this one?

You will need: 2 lb boneless skinless chicken thighs, 1/2 cup low-sodium soy sauce, 1/3 cup honey, 2 tbsp rice vinegar, 3 garlic cloves minced, 1 tbsp grated ginger, 2 tbsp cornstarch plus 3 tbsp water, sesame seeds, green onions.

How to make it: 1. Place chicken in the slow cooker. 2. Whisk soy sauce, honey, vinegar, garlic, and ginger and pour over. 3. Cook on low 5 to 6 hours until the chicken reaches 165 F. 4. Shred, stir in slurry, and cook on high 15 minutes. 5. Serve over rice with sesame seeds and green onions.

Taco Night Crockpot Chicken Dump Dinners

Taco night gets so much easier when the filling cooks itself. Chicken, salsa, taco seasoning, and a little broth simmer all day into a juicy, flavorful filling. Stir in a can of black beans and some corn during the last half hour to stretch it further. Set up a taco bar and let everyone build their own. Leftovers make a fantastic topping for loaded sheet pan nachos the next night. These crockpot chicken dump dinners are a guaranteed hit with kids. Hard shells or soft tortillas at your table?

You will need: 2 lb boneless skinless chicken breasts, 1 jar (16 oz) salsa, 1 packet (1 oz) taco seasoning, 1/2 cup chicken broth, 1 can (15 oz) black beans drained, 1 cup corn, tortillas and toppings.

How to make it: 1. Place chicken in the slow cooker and sprinkle with taco seasoning. 2. Pour salsa and broth over. 3. Cook on low 6 hours until the chicken reaches 165 F. 4. Shred and stir in beans and corn. 5. Cook 30 minutes more and serve in tortillas.

Chicken Fajitas With Peppers and Onions

Sizzling fajitas are a restaurant favorite, and this slow cooker version gives you the same bold flavor with none of the splatter. Sliced peppers and onions cook down with chicken and fajita spices until soft and sweet. Mix your own spice blend from these homemade seasoning blends to skip the packet. Add a squeeze of lime right before serving to brighten everything, and warm the tortillas in a dry skillet for a soft, toasty finish. It is one of the most colorful crockpot chicken dump dinners. What toppings do you pile on yours?

You will need: 2 lb boneless skinless chicken breasts sliced, 3 bell peppers sliced, 1 onion sliced, 2 tbsp fajita seasoning, 1/2 cup salsa, 1 lime, flour tortillas, sour cream, shredded cheese.

How to make it: 1. Add peppers and onion to the slow cooker. 2. Top with chicken, seasoning, and salsa. 3. Cook on low 5 to 6 hours until the chicken reaches 165 F. 4. Squeeze lime over and stir. 5. Serve in warm tortillas with toppings.

Lemon Pepper Crockpot Chicken Dump Dinners

Bright, zesty, and light, lemon pepper chicken is a welcome break from heavy cream sauces. Sliced lemons and butter melt over the chicken as it cooks, keeping it juicy and fragrant. Lay the lemon slices on top, not underneath, so the chicken does not turn bitter. Spoon the buttery juices over each piece before serving. For more ways to keep lean meat tender, see these juicy chicken breast dinners. Would you serve it over rice or with a simple green salad?

You will need: 2 lb boneless skinless chicken breasts, 2 tbsp lemon pepper seasoning, 1/4 cup butter cubed, 1/2 cup chicken broth, 2 lemons sliced, 3 garlic cloves minced, fresh parsley.

How to make it: 1. Sprinkle chicken with lemon pepper and place in the slow cooker. 2. Add broth and garlic around the chicken. 3. Top with butter and lemon slices. 4. Cook on low 4 to 5 hours until the chicken reaches 165 F. 5. Spoon juices over and garnish with parsley.

Chicken Cacciatore With Tomatoes and Basil

Cacciatore is an Italian farmhouse dish of chicken simmered with tomatoes, peppers, mushrooms, and herbs. This easy version uses chicken broth for the liquid and still tastes rich and rustic. Use bone-in thighs for the most flavor, and remove the skin so the sauce does not get greasy. Tear fresh basil over the top and serve it over pasta or creamy polenta. It is the perfect last stop on our list of crockpot chicken dump dinners, and a cousin to these Italian American Sunday dinners. Which one will you start tomorrow morning?

You will need: 2 1/2 lb bone-in chicken thighs skin removed, 1 can (28 oz) crushed tomatoes, 1 bell pepper sliced, 8 oz mushrooms sliced, 1 onion sliced, 3 garlic cloves minced, 1/2 cup chicken broth, 2 tsp Italian seasoning, fresh basil.

How to make it: 1. Add vegetables and garlic to the slow cooker. 2. Place chicken on top. 3. Pour tomatoes, broth, and seasoning over. 4. Cook on low 6 to 7 hours until the chicken reaches 165 F. 5. Top with basil and serve over pasta or polenta.