Crockpot Dill Pickle Chicken
Tangy, saucy, and packed with big dill pickle flavor, Crockpot Dill Pickle Chicken is my new obsession! I love how easy this dump-and-go chicken recipe is, and cooked low and slow in your slow cooker, you can come home to an amazing meal!
Crockpot Dill Pickle Chicken is just about the easiest recipe out there, and when you’ve tasted it, you’ll want to make it again and again! The chicken cooks low and slow in a flavorful liquid and gets infused with all the dill pickle and garlic goodness.
And when it’s done, the meat is tender, juicy, and perfect for shredding. This recipe makes enough for a crowd, but the best part is that you can freeze it. Just pop any leftovers into a freezer bag with some of the cooking liquid, and voila, dinner later in the month will be a breeze.
Dust off that slow cooker to make this amazing chicken recipe!
What Does Pickle Juice Do To Chicken?
Chicken breasts dry out easily and quickly, but when you cook them in pickle juice, this acts as a brine that keeps the chicken moist, tender, and not stringy. In this Crockpot Dill Pickle Chicken, the pickle juice acts as a brine – to tenderize the chicken – and a sauce, so it’s a double win!
Pickle juice acts like a brine to other meats too – check out my Crockpot Dill Pickle Pot Roast recipe too!
- Chicken breasts – Look for boneless and skinless chicken breasts.
- Baby dill pickles – A 24-ounce jar, juice and all.
- Ranch seasoning mix – Hidden Valley ranch mix or another brand is fine.
- Brown gravy mix – A packet of brown gravy.
- Garlic – More garlic! Fresh garlic cloves add so much to this dish.
- Dill – Dried dill.
How To Make The Best Crockpot Dill Pickle Chicken
Y’all are going to just love how easy this is!
- Place the chicken into the bottom of the slow cooker and sprinkle the ranch seasoning packet and brown gravy packet over the top.
- Arrange the dill pickles around the chicken and add the juice.
- Add the garlic cloves and sprinkle with the dried dill.
- Cook on low for 8-10 hours. Then shred the chicken and let it cook in the juices for 30-60 minutes.
- Serve and enjoy!
- Baby dills work best for this recipe because of their size; but you can also use larger pickles, but you’ll need to cut them into chunks.
- Don’t add any extra salt. There’s plenty of salt in the pickles, ranch, and gravy packet. You can always sprinkle on a bit more salt before eating if you like.
- Prep this meal the night before by loading it all into the crockpot insert, then you just need to turn on the crockpot in the morning.
- You can double this recipe if your crockpot is large enough.
- Smash the garlic cloves before adding them to the crockpot to help them release all their flavor.
- Don’t have all day to cook this recipe? You can turn the crockpot to high and cook it for about 4 hours. When the chicken is easily shreddable, it is done.
How To Serve Crockpot Dill Pickle Chicken
I get asked to bring this dish to potlucks and events all the time because it’s so delicious! My favorite way to serve it is to pile the shredded chicken onto a bun and dig in. But, you can also serve the shredded chicken along with all your favorite sides for lunch or dinner, pile it onto a salad, turn it into a wrap, or even top nachos with it. There are so many ways to use this slow cooker dill pickle chicken recipe!
What To Serve With Crockpot Dill Pickle Chicken
Keep any leftover Dill Pickle Chicken in an airtight container in the fridge for 3-4 days. You can also freeze the leftovers by adding the chicken and juices to a freezer-safe bag and freezing it for 3 months. Then, just thaw, reheat, and serve!
Can You Make Dill Pickle Chicken With Homemade Pickles?
You sure can, just make sure that they’re dill pickles and not sweet pickles.
Crockpot Dil Pickle Chicken
- 4 Pounds boneless, skinless chicken breasts
- 24 Oz Jar of baby dill pickles with the juice
- 1 Oz packet dry ranch seasoning mix
- .87 Oz package brown gravy mix
- 6 Cloves garlic
- 1/2 Tsp dill weed
- Place your chicken in the bottom of your crockpot. Sprinkle the ranch seasoning packet and brown gravy packet over top of the roast. Arrange the 24oz jar of baby dill pickles around the chicken & add all that pickle juice in too!.
- Add the garlic cloves. Sprinkle on 1/2 teaspoon of dill weed.
- Cook on low in your crockpot for about 8-10 hours. Shred the chicken and let it cook for an additional 30 minutes to an hour on low in the juices.
- Serve by itself, on rice, on a bun (my favorite), in a burrito, etc – the options are endless!