Get ready for a tangy twist on comfort food with this Slow Cooker Dill Pickle Chicken! Tender, juicy chicken breasts are slow-cooked in a savory mix of dill pickle juice, broth, onions, and spices. The result? An easy, flavor-packed dish that brings a surprising yet delicious zing to your dinner table. Perfect for pickle lovers and weeknight warriors alike!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup dill pickles, sliced
- Fresh dill for garnish
Instructions
- Pour the dill pickle juice and chicken broth into the slow cooker. Stir in the sliced onion and minced garlic.
- Place the chicken breasts into the slow cooker, ensuring they’re mostly submerged.
- Sprinkle dried dill, black pepper, and optional red pepper flakes over the top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fall-apart tender.
- Remove the cooked chicken and shred with two forks.
- Stir sliced dill pickles into the liquid in the slow cooker, then return shredded chicken and mix well.
- Serve warm with a sprinkle of fresh dill. Delicious over rice, mashed potatoes, or inside a soft sandwich bun!
Variation
- Swap chicken breasts with boneless, skinless chicken thighs for extra tenderness and flavor.
- Add baby potatoes or carrots into the slow cooker for a built-in veggie side.
- Stir in a splash of heavy cream or a dollop of sour cream at the end for a creamy dill pickle chicken twist.
Cooking Notes
- For best results, don’t skip the garlic and onion they help mellow the tang of the pickle juice and round out the flavor.
- The red pepper flakes add a subtle heat but are completely optional.
- Shred the chicken just before serving to let it soak up more of the pickle-infused broth.
Serving Suggestions
- Serve over mashed potatoes, rice, or cauliflower mash to soak up the flavorful juices.
- Use the shredded chicken in sandwiches or wraps with crunchy lettuce and a drizzle of ranch.
- Pair it with roasted vegetables or a crisp cucumber salad for a refreshing balance.
Tips
- Marinate the chicken overnight in the pickle juice and broth for even more intense flavor.
- Garnish with extra sliced pickles and chopped fresh dill right before serving for a pop of texture and freshness.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking on high.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 280 kcal
- Protein: 35g
- Sodium: 870mg
Frequently Asked Questions
-
Can I use pickle chips instead of pickle juice?
You need the juice for cooking, but adding chips at the end adds great texture and flavor. -
Is this dish really sour?
The flavor is tangy but balanced. The broth, garlic, and onion mellow the acidity of the pickle juice. -
Can I make this ahead of time?
Yes! It stores well in the fridge for up to 3 days and reheats beautifully. -
What’s the best way to shred the chicken?
Two forks work perfectly, or use a hand mixer on low for quick shredding.
Conclusion
If you’re a dill pickle lover or just love easy, bold-flavored meals this Slow Cooker Dill Pickle Chicken is your new weeknight favorite. It’s tangy, juicy, and packed with savory goodness in every bite. Plus, it’s low-effort and high-reward. Ready to wow your taste buds with something different? This one’s a keeper! 🥒💚
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Slow Cooker Dill Pickle Chicken
- Total Time: ~7 hours
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Get ready for a tangy twist on comfort food with this Slow Cooker Dill Pickle Chicken! Tender, juicy chicken breasts are slow-cooked in a savory mix of dill pickle juice, broth, onions, and spices. The result? An easy, flavor-packed dish that brings a surprising yet delicious zing to your dinner table. Perfect for pickle lovers and weeknight warriors alike!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup dill pickles, sliced
- Fresh dill for garnish
Instructions
- Pour the dill pickle juice and chicken broth into the slow cooker. Stir in the sliced onion and minced garlic.
- Place the chicken breasts into the slow cooker, ensuring they’re mostly submerged.
- Sprinkle dried dill, black pepper, and optional red pepper flakes over the top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fall-apart tender.
- Remove the cooked chicken and shred with two forks.
- Stir sliced dill pickles into the liquid in the slow cooker, then return shredded chicken and mix well.
- Serve warm with a sprinkle of fresh dill. Delicious over rice, mashed potatoes, or inside a soft sandwich bun!
Notes
- You can use chicken thighs for a juicier texture.
- Adjust the amount of pickle juice depending on your tangy tolerance.
- Want it creamy? Stir in a spoonful of sour cream or cream cheese at the end for a richer twist.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 870mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
Keywords: dill pickle chicken, slow cooker chicken, tangy chicken, crockpot chicken, pickle juice chicken