These 5 Slow Cooker Recipes Need Only 5 Ingredients and a Glance

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

If you’re on the market for a new winning chicken dinner, say hello to five brand-new contenders. These set-it-and-forget-it meals require just five ingredients, and the slow cooker basically does all the work for you. Sounds too good to be true, right? It’s not — it’s just easy weeknight cooking at its finest.

• Chicken: Each recipe calls for 2 to 2 1/2 pounds chicken thighs (sometimes boneless, sometimes bone-in) or boneless chicken breasts, which will serve 4 to 8 people, depending on the recipe.
• Slow cooker: All of these recipes are made using a 6-quart slow cooker.

Season 6 to 8 bone-in, skin-on chicken thighs (2 1/2 pounds total) with salt and pepper. Arrange skin-side up in a single layer in the slow cooker. Add 8 ounces quartered cremini mushrooms, a halved head of garlic, a Parmesan rind, and 1/2 cup low-sodium chicken broth. Cover with the lid slightly askew. Cook on LOW 4 to 6 hours. Top with finely grated Parmesan to serve.

Season 4 boneless, skinless chicken breasts (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add 1 (14.5-ounce) can diced tomatoes with garlic and herbs and 2 teaspoons Italian seasoning. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Stir in a splash of heavy cream and top with chopped fresh parsley to serve.

Season 6 to 8 boneless, skinless chicken thighs (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add 1 cup hot sauce, 1/2 cup low-sodium chicken broth, and 4 tablespoons unsalted butter. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Shred the chicken, mix with the sauce, and top with sliced scallions to serve.

Season 6 to 8 boneless, skinless chicken thighs (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add 1 cup pitted Castelvetrano olives, 1/2 cup low-sodium chicken broth, and 4 tablespoons unsalted butter. Cook on LOW 3 to 4 hours. Add a squeeze of lemon juice before serving.

Season 4 boneless, skinless chicken breasts (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Top with a chopped red onion, 1 jar salsa verde, and 2 teaspoons ground cumin. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Shred the chicken, toss with the sauce, and top with fresh cilantro to serve.

Do you have a snapshot-style slow cooker chicken dinner you love? Tell us all about it — or share a link to an Insta snap and tag us @thekitchn!