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A 7-Day Meal Plan Using Slow Cooker Chicken

Ease your way into dinners for the week by using the slow cooker to prepare a whole chicken that can be used throughout the week.

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Sunday: Slow-Cooker Roast Chicken

It’s easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. —Courtney Stultz, Weir, Kansas
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Monday: Baked Chicken Chimichangas

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they’re much healthier than deep-fried. —Rickey Madden, Clinton, South Carolina
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Tuesday: Easy Fried Rice

This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that’s easy to put together. —Lori Schweer, Mapleton, Minnesota
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Wednesday: Spicy Fajita Chili

You’ll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.—Cathy Bell, Joplin, Missouri
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Thursday: Pinto Bean Zucchini Boats

Zucchini shells take center stage when filled with vegetables, beans and sauce.
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Friday: Pressure Cooker Caribbean Pot Roast

This dish is definitely an all-year recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California
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Saturday: Spicy Shrimp Fettuccine Alfredo

I make this spicy shrimp pasta a lot because it’s a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who’s to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia

Find more 7-day meal plans here.

Rashanda Cobbins
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.

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