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Crockpot Diced Chicken dish
Isla Marie

Crockpot Diced Chicken Recipe

This Crockpot Diced Chicken Recipe features bite-sized chicken breast pieces slow-cooked in a creamy, herb-infused sauce with garlic, onions, and a hint of paprika. Ready in just 10 minutes of prep and 4–6 hours of cooking, it serves 4–6 and is ideal for family dinners or meal prepping. Below, you’ll find all the details on equipment, ingredients, steps, and tips to make it perfect.
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Prep Time 10 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 10 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts: Diced into 1-inch cubes.
  • 1 medium onion: Finely chopped.
  • 3 cloves garlic: Minced.
  • 1 cup chicken broth: Low-sodium preferred.
  • 1/2 cup heavy cream: For a rich creamy sauce (or use half-and-half for lighter texture).
  • 2 tbsp cream cheese: Adds extra creaminess and tang.
  • 1 tbsp olive oil: For sautéing onions optional for extra flavor.
  • 1 tsp smoked paprika: For a subtle smoky depth.
  • 1 tsp dried Italian seasoning: Or a mix of oregano thyme, and basil.
  • 1/2 tsp salt: Adjust to taste.
  • 1/4 tsp black pepper: For a mild kick.
  • Optional: 1 cup sliced mushrooms or bell peppers for added veggies.
  • Garnish: Fresh parsley or green onions chopped.

Equipment

  • Crockpot/Slow Cooker: A 4–6-quart model is ideal for even cooking.
  • Cutting Board and Knife: For dicing chicken and chopping onions.
  • Measuring Cups and Spoons: For accurate seasoning and liquid measurements.
  • Wooden Spoon or Spatula: To mix ingredients in the crockpot.
  • Tongs or Fork: For handling and serving the chicken.
  • Serving Dish: To present the chicken with its creamy sauce.

Method
 

  1. Prep the Chicken: Dice chicken breasts into 1-inch cubes and season with salt, pepper, and smoked paprika.
  2. Sauté (Optional): Heat olive oil in a skillet over medium heat. Sauté onions for 3–4 minutes until soft, then add garlic for 1 minute. Transfer to the crockpot. (Skip this step for faster prep by adding raw onions and garlic directly.)
  3. Combine Ingredients: Add diced chicken, chicken broth, Italian seasoning, and optional veggies (mushrooms or bell peppers) to the crockpot. Stir to combine.
  4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and cooked through (internal temperature of 165°F/74°C).
  5. Add Creaminess: Stir in heavy cream and cream cheese during the last 30 minutes of cooking. Mix until the sauce is smooth and creamy.
  6. Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or green onions.

Notes

Chicken Choice: Breasts keep the dish lean, but thighs work for a juicier texture (same cook time).
Make-Ahead: Dice chicken and chop veggies the night before to save time.
Thicker Sauce: If you prefer a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir in with the cream.
Dietary Tweaks: Use coconut milk instead of heavy cream for dairy-free or swap cream cheese for a vegan alternative.
Spice It Up: Add 1/4 tsp cayenne pepper or red chili flakes for heat.