Recipe

Modern Slow Cooker Chicken

Juicy chicken in a bright, cozy, weeknight-ready sauce with pantry spices, a little tang, and zero babysitting.

By Matt Campbell

•

4.8

A slow cooker filled with shredded chicken in a creamy tomato sauce with spinach, with a ladle resting on the edge

Some slow cooker chicken recipes are tasty but feel a little stuck in the past. This one is the opposite. It is modern in the way we actually cook now: big flavor from pantry staples, a sauce that tastes like you cared, and chicken that stays juicy instead of turning into dry confetti.

We are going for a lightly creamy tomato sauce with garlic, smoked paprika, and a splash of balsamic for that quiet, “wait, what is that?” depth. Toss in spinach at the end for color and a little virtue, then serve it over whatever cozy carb is calling your name.

A bowl of creamy tomato slow cooker chicken served over rice with a sprinkle of parsley

Why It Works

Set-it-and-forget-it texture: Chicken stays tender because we use the right cook time and finish it in the sauce.
Fast flavor, no weird ingredients: Smoked paprika, Italian seasoning, tomato paste, and balsamic do the heavy lifting.
Sauce that actually tastes like something: Tomato paste adds richness, cream cheese smooths it out (or heavy cream keeps it silky), and a final squeeze of lemon wakes everything up.
Flexible: Serve it over rice, pasta, mashed potatoes, or pile it into toasted rolls for sandwiches.

Pairs Well With

Storage Tips

This recipe is a leftover champion. The sauce thickens slightly overnight, which is honestly a perk.

Fridge

Cool slightly, then refrigerate within 2 hours. Store in an airtight container for up to 4 days.
If you plan to meal prep, keep the chicken and your rice or pasta separate so nothing turns soggy.

Freezer

Freeze in portions for up to 3 months (best quality in the first 2 to 3 months).
Thaw overnight in the fridge for best texture.

Reheat

Stovetop is best: warm gently with a splash of broth or water to loosen the sauce.
Microwave works too: cover and reheat in 45 to 60 second bursts, stirring between.
For food safety, reheat leftovers to 165°F.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, and they are extra forgiving. Use boneless, skinless thighs. The timing is similar, but not identical for every slow cooker, so cook to temperature instead of the clock. Thighs can handle an extra 30 to 60 minutes without getting sad, and they may take a touch longer if they are large.

Is it okay to cook this on HIGH to make it faster?

You can. Cook on HIGH for 2.5 to 3.5 hours until the chicken hits 165°F. For the juiciest texture, LOW is still the move if you have time. Either way, start checking early if your chicken pieces are on the smaller side.

Do I have to shred the chicken?

Nope. You can leave the pieces whole and serve them like braised chicken. Shredding just helps the sauce cling to every bite.

Can I skip the cream cheese?

Totally. For a dairy-free version, skip it and add 1 more tablespoon olive oil plus 1 to 2 tablespoons extra tomato paste for body. If you want it creamy without dairy, a few spoonfuls of unsweetened coconut cream or cashew cream works too. Add a splash of broth only if you truly need it, because it can thin the sauce.

How do I keep the sauce from getting watery?

Two tricks: use tomato paste for body, and do not add extra broth unless your slow cooker runs hot and reduces a lot. If it is still thin at the end, crack the lid and cook on HIGH for 15 to 25 minutes to reduce, stirring occasionally. Or stir in a quick cornstarch slurry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Measuring spoons and cups
Microplane or garlic press (optional but nice)
Tongs or two forks for shredding
Instant-read thermometer (recommended)

I started making versions of this when I wanted slow cooker chicken that did not taste like it came from an old-school potluck classic. You know the vibe. It works, but it is not exactly thrilling.

This one is what I make when I want dinner to feel like I put in effort without actually putting in effort. The balsamic and lemon are my little “modern” cheat codes. They do the same job as hours of simmering: they make the sauce taste finished.

Modern Slow Cooker Chicken

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6

Ingredients

2 lb boneless, skinless chicken breasts (about 8 oz each), or thighs
1 (15 oz) can tomato sauce
2 tbsp tomato paste
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tbsp olive oil
1 tbsp Italian seasoning
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
1 1/2 tsp kosher salt (start with 1 tsp if using table salt)
1/2 tsp black pepper
2 tbsp balsamic vinegar
4 oz cream cheese, cubed (or 1/3 cup heavy cream)
3 cups baby spinach
1 tbsp lemon juice (plus more to taste)
Chopped parsley or basil, for serving (optional)

Serving ideas: cooked rice, pasta, mashed potatoes, cauliflower rice, or toasted rolls.

Instructions

Build the base. Add onion, garlic, tomato sauce, tomato paste, olive oil, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, pepper, and balsamic vinegar to the slow cooker. Stir until smooth.
Add the chicken. Nestle the chicken into the sauce and flip once so it is coated.
Slow cook. Cover and cook on LOW for 3.5 to 4.5 hours or until the chicken reaches 165°F. (On HIGH, cook 2.5 to 3.5 hours.) If your breasts are smaller or thinner, start checking around 3 hours on LOW.
Shred, then get creamy. Transfer chicken to a plate and shred with two forks. Add cream cheese to the slow cooker, keep the heat on (LOW is fine), cover for 5 minutes to soften, then stir until smooth. Return shredded chicken to the sauce.

If using heavy cream instead: Stir it in after shredding and returning the chicken, then cover and cook 5 minutes, just until the sauce looks silky.
Add spinach at the end. Stir in spinach, cover, and cook 3 to 5 minutes until just wilted.
Finish bright. Stir in lemon juice. Taste and adjust salt, pepper, and lemon. If you want more heat, add extra red pepper flakes.
Serve. Spoon over rice or pasta, or pile into bowls with a drizzle of olive oil and herbs on top.

If the sauce is thin: Crack the lid and cook on HIGH for 15 to 25 minutes, stirring occasionally, until it thickens.

Nutrition information is estimated.

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