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Crockpot Chicken Recipes

Try These Delicious And Easy To Make Crockpot Chicken Recipes.
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Crock Pot Continental Chicken

Posted by Internet News | 7:59 AM |

Ingredients


  • 2 (8 ounce) jars dried beef
  • 6 skinless, boneless chicken breast halves
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups sour cream
  • 1/2 cup all-purpose flour

Directions

  1. Lightly grease slow cooker, and line with dried beef. Place 2 to 3 chicken breasts in the slow cooker. In a mixing bowl, stir together sour cream, soup, and flour; pour 1/2 of mixture over chicken. Layer with the dried beef and chicken breasts, and pour in the remaining sour cream mixture. Top with the remaining dried beef.
  2. Cook in slow cooker on LOW for 8 hours.
Makes 6 Servings 

4 boneless chicken breasts, cut in half
Swiss cheese
Boiled ham
1/4 cup flour
1/4 cup Parmesan cheese
1/4 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 can condensed cream of mushroom soup
1/2 cup water

1. Pound chicken until thin. Place a piece of cheese and a
piece of boiled ham on breast.

2. Roll the breast and hold together with toothpicks.

3. Roll flour, Parmesan cheese, salt, pepper and sage together.
Roll each piece of chicken in this mixture.

4. Chill in refrigerator for 1 hour.

5. After chilling roll chicken in mixture again. Place in skillet
and brown in a small amount of oil.

6. Mix soup and water together. Place chicken in crock pot after
crock pot after browning.

7. Pour soup mixture over chicken and cook for 5 hours on LOW.

Slow Cooker Alpine Chicken

Posted by Internet News | 9:00 AM |


Ingredients
  • 2 teaspoon chicken bouillon granules
  • 1 tablespoon fresh parsley, chopped
  • 3/4 teaspoon poultry seasoning
  • 1/3 cup Canadian bacon, diced
  • 3 carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 onion, thinly sliced
  • 1/4 cup water
  • 3 pound broiler-fryer chicken, cut up
  • 11 ounce can condensed cheddar cheese soup
  • 1 tablespoon all purpose flour
  • 16 ounce wide egg noodles, cooked and drained
  • 2 tablespoon pimento, sliced
  • 2 tablespoon Parmesan cheese, grated
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside.

Layer in a slow cooker, in order, Canadian bacon, carrots, celery and onion. Add water.

Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place white meat in slow cooker. Sprinkle with half of the reserved seasoning mixture.

Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. Do not stir.

Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender.

Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined.

Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese.

Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

Garnish with parsley sprig if desired.



Crock Pot Chicken Pomegranate

Posted by Internet News | 12:31 PM |

Ingredients
* 2 pounds chicken, breast or thighs
* 2 large sweet onions
* 1 teaspoon sea salt
* 3 cups pomegranate juice
* 1 cup plain yogurt
* 2 cups finely ground walnuts
* 1/4 teaspoon cinnamon
* 1/4 teaspoon cardamom
* 1/4 teaspoon ground saffron
* Honey, to taste
* 4 cups steamed rice
Directions
Mix together pomegranate juice, yogurt, salt, cinnamon, cardamom, saffron and walnuts in crock pot on high heat. This sweet and sour sauce should be a creamy paste, add water as needed to thin. Add honey as needed to adjust sweetness. Cube chicken into medium sized chunks and quarter onions, add to sauce. Bring mixture to a boil, reduce heat and allow to simmer. Cooking times will vary. When done, chicken should be soft and pull apart easily and the flavors of walnut, spices, onion and pomegranate should have integrated. Serve over steamed rice.

4 to 6 servings

Ingredients:

1 lb. to 1 1/2 lb. boneless, skinless chicken breasts cut into bite sized pieces.
1 (16 oz.) jar Alfredo sauce
1 (14.5 oz.) can petite diced tomatoes, drained
1 (16 oz.) can chili beans in mild sauce
1 cup diced onion
4 slices ready to serve bacon, chopped
1 1 teaspoon dried, crushed basil
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 cup shredded Mexican cheese blend pasta or egg noodles, 6 to 8 cups cooked long pasta or egg noodles, drained
3 to 4 teaspoons chopped parsley for garnish, if desired
.
Directions:

1. Place first 10 ingredients into a 4 to 5 quart slow cooker and stir well.
2. Cover, and cook on LOW for 6 to 8 hours, or until chicken is tender.
3. To serve, place an equal amount of the cooked and drained pasta or egg noodles onto individual serving plates or shallow bowls and serve with chicken mixture over pasta.
4. Top each serving with 1/2 teaspoon chopped parsley for garnish.

Makes 6 to 8 servings

Chicken and Clam Chowder

Posted by Internet News | 8:11 AM |

Ingredients:

1 lb bacon, diced
1/4 lb ham, cubed
2 cups chopped onions
2 cups diced celery
1/2 tsp salt
1/4 tsp black pepper
2 cups diced potatoes
2 cups cooked, diced chicken
4 cups chicken broth
2 bottles clam juice or 2 cans clams with juice
1 (15 1/4 oz) can whole kernel corn with liquid
3/4 cup flour
4 cups milk
4 cups shredded cheddar or Monterrey Jack cheese
1/2 cup dairy fresh whipping cream(not whipped)
2 Tbsp fresh parsley, chopped

Directions:

1. Saute bacon, ham, onions and celery in skillet until bacon is crisp and onions and celery limp.

2. Combine all ingredients in slow cooker except flour, milk, cheese, cream and parsley.

3. Cover and cook on LOW 6 to 8 hours or High 3 to 4 hours.

4. After intitial cooking time,whisk flour into milk. Stir into soup along with cheese whipping cream and parsley. Cook one more hour on HIGH.

Servings: 10 to 12


6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1 inch pieces

2 medium Yukon gold potatoes, cut into 1 inch pieces (about 2 cups)

2 cups whole baby carrots

2 ribs celery, sliced (about 1 cup)

2 can (10 3/4 ounces each) condensed cream of chicken soup (Regular or 98% Fat Free)

1 cup water

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all purpose baking mix

2/3 cup milk

  • Place the chicken, potatoes, carrots and celery into a 6 quart slow cooker.
  • Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
  • Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  • Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
  • Or on HIGH for 4 to 5 hours.
Yield: 8 Servings

SlowCooker Barbecue Chicken

Posted by Internet News | 9:11 AM |


Ingredients:
  • 2 to 3 lbs chicken
  • 1 cup catsup
  • 1 tablespoon brown sugar, packed
  • 1/2 cup onion, finely chopped
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1/4 teaspoon pepper
  • 2 to 4 tablespoons butter, optional
  • 1/4 cup lemon juice
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce.

Instructions:
1. Heat all ingredients except lemon juice and Worcestershire sauce.
Bring to a boil.
2. Add lemon juice and Worcestershire sauce and heat until hot. Pour over skinned
and cleaned chicken.
3. Cook in crock pot for 6 t0 8 hours on LOW or 4 to 6 hours on HIGH.

Yield: 6 Servings


Ingredients:


  • 2 (2 pound) broiler chickens, quartered
  • 1/2 cup chopped green onion
  • 1/2 cup soy sauce
  • 1/4 cup dry white wine
  • 1/2 cup water
  • 1/2 cup honey
  • ground black pepper to taste

Directions

  1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.
Serves: 8

Ingredients:

2 tbsp cooking oil
2 large onions, sliced
1 tsp ground ginger
3 garlic cloves, minced
3 large carrots, diced
2 large potatoes, diced
3 lbs. boneless skinless chicken
1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp black pepper
1/4 tsp. ground cinnamon
2 tbsp. raisins
1 (14 1/2 oz.) can diced tomatoes
3 small zucchini, sliced
1 (15 oz.) can garbanzo beans, drained
2 tbsp. chopped parsley

Directions:

1. Saute onions, ginger and garlic in oil in skillet. (Reserve oil). Transfer to slow cooker.
Add carrots and potatoes.
2. Brown chicken over medium heat in reserved oil. Transfer to slow cooker.
Mix in gently with vegetables.
3. Combine spices in seperate bowl. Sprinkle over chicken and vegetables.
Add raisins and tomatoes.
4. Cover and cook on High 4 to 6 hours.
5. Add sliced zucchini, beans and parsley 30 minutes before serving.

Yield: 6 to 8 servings



Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 envelope Italian salad dressing mix
  • 1/4 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked pasta or rice
  • Fresh oregano leaves, optional

Directions

  • Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
  • In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve with pasta or rice. Garnish with oregano if desired. Yield: 4 servings




Ingredients

* 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cooked and shredded
(6 cups diced cooked chicken may be used instead of the shredded chicken).
* 1 large onion, chopped
* 2 cups water
* 1-1/4 cups ketchup
* 1/4 cup packed brown sugar
* 1/4 cup Worcestershire sauce
* 1/4 cup red wine vinegar
* 1 teaspoon each salt, celery seed and chili powder
* 1/4 teaspoon hot pepper sauce
* Hamburger buns

Directions

* In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns. Cover and cook on low for 6-8 hours in the slow cooker or simmer for 1-1/2 hours on the stovetop. Serve on buns. Yield: 8-10 servings.





This is for a 5 or 6 quart slow cooker.




Ingredients:

4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
1 14-oz. can chicken broth
1/4 cup tomato paste
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
Hot cooked couscous
Pine nuts, toasted
Fresh cilantro (optional)

Directions:

In a 5 to 6 quart slow cooker place carrots and onions. Sprinkle chicken with1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl; whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon,and 3/4 teaspoon ground black pepper. Add to cooker. Cover; cook on low heat setting for 61/2 to 7 hours or on high-heat setting for 3 1/2 to 4 hours. Serve in bowls with couscous or rice. Sprinkle with nuts. Garnish with cilantro. Serves 4.



GREEK CROCK POT CHICKEN

Posted by Internet News | 8:14 AM |


This recipe is for a 3 quart cooker.

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium onions, chopped
  • 1/3 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/3 cup pitted Greek olives, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt

Directions

Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Yield: 6 servings

CROCKPOT BELL PEPPER CHICKEN

Posted by Internet News | 5:32 AM |


Ingredients

  • 6 bone-in chicken breast halves, skin removed
  • 1 tablespoon canola oil
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, halved and sliced
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • Hot cooked rice

Directions

  • In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables.
  • Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Crock Pot Fried Chicken

Posted by Internet News | 4:02 PM |



With a little time in your Crock-Pot, this chicken will be juicy and tender and ready for you to enjoy!



Ingredients

* 1 2-1/2 to 3 pound fryer chicken, cut into serving pieces
* 1 cup flour
* 1 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 teaspoon
* 1 1/4 teaspoons poultry seasoning
* butter or vegetable oil
Rinse chicken pieces and pat dry.
Combine flour with salt, black pepper and poultry seasoning.
Toss chicken pieces with flour mixture to coat.
In skillet, heat oil or butter to 1/4-inch depth and cook chicken over medium-high heat until brown.
Place browned chicken in Crock-Pot, adding wings first; do not add any liquid.
Cover and cook on low setting for 4 to 8 hours.

Servings: 4






Ingredients

* 12 skinless bone-in chicken thighs (about 5 pounds)
* 1 tablespoon vegetable oil
* 1 pound baby Yukon Gold potatoes
* 2 medium onions, cut into thin wedges
* 4 garlic cloves, minced
* 1/4 cup honey
* 2 tablespoons fresh lemon juice
* 2 tablespoons cornstarch
* 1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper

Directions

1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.

3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Makes: 6 servings

Recipe for 5 or 6 quart cooker

Ingredients:

2 1/2 pounds boneless, skinless chicken breast
2 cans (10.75 oz. each) condensed cream of chicken soup
2 tablespoons butter or margarine
1 cup diced carrots
1 cup frozen peas
1 small onion, minced or 2 tsp. onion powder
3/4 cup chicken broth or water
2 cans (10 oz. each) refrigerated biscuits

Directions:

Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion.

Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.

Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.

Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.

Replace the cover and cook another hour or until the biscuits are done all the way through.
To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

Yield: 8 servings

Posted by Internet News | 6:11 AM |

Ingredients:

* 4 to 6 chicken breast halves
* 1/4 cup ketchup
* 1/4 cup Coca Cola, regular or diet Coke
* 1/4 cup finely chopped onion
* 1/4 cup finely chopped green bell pepper, or combination of red and green
* dash garlic powder

Preparation:
Spray crock pot with cooking spray. Arrange chicken breast halves in crock pot. Combine ketchup, cola, onion, green pepper and garlic powder; pour over chicken. Cover and cook on LOW for 5 to 6 hours. Serve chicken with sauce.




Ingredients:

* 6 skinless, boneless chicken breast halves
* 2 (11 ounce) cans condensed cream of Cheddar cheese soup
* 1/2 cup milk
* salt and pepper to taste
* 1 teaspoon garlic powder


Directions

1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking

Serve with rice or noodles

Yield: 5 to 6 servings

Slow Cooker Jambalaya

Posted by Internet News | 8:49 PM |




Ingredients:

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Directions:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time

Crock Pot Chicken Yummy

Posted by Internet News | 3:41 AM |

Ingredients:

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
4 boneless, skinless chicken breasts

Preparation
Spray bottom of crock pot with cooking spray. Mix all the soup in a bowl. Put chicken in crock pot and pour soup over chicken.

Cover and let cook for at least 6-8 hours.

Note: If you'd like to add vegetables. Add them in the last hour of cooking. Excellent served over rice.

Crock Pot Chicken Latino

Posted by Internet News | 5:03 PM |



Ingredients:

* 1 tablespoon olive oil
* 3 pounds skinless chicken thighs
* salt and ground black pepper to taste
* 1/4 cup loosely packed cilantro leaves
* 2 large sweet potatoes, cut into chunks
* 1 red bell pepper, cut into strips
* 1 (15.5 ounce) can black beans, rinsed and drained
* 1 (15 1/4 oz.) can whole kernel corn, drained
* 3/4 cup chicken broth
* 1/4 cup loosely packed cilantro leaves
* 1 cup hot salsa
* 2 teaspoons ground cumin
* 1/2 teaspoon ground allspice
* 3 large cloves garlic, chopped
* lime wedges for garnish

Directions:
1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, corn and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.













Ingredients:

* 5 skinless, boneless chicken breast halves
* 1/2 of (9x9 inch) pan cornbread, cooled and crumbled
*14slices day-old bread, torn into small pieces
* 1 onion, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 teaspoons poultry seasoning
* 2 teaspoons dried sage
* 1 (14.5 ounce) cans chicken broth
*4 ribs celery, chopped
* 2 tablespoons margarine

Directions:
1. Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
2. In a slow cooker, stir together chicken, cornbread, bread, onion, salt, pepper, sage, poultry seasoning, chicken broth, and celery. Stir until well blended. Dot with margarine.
3. Cover, and cook on Low for 4 to 5 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

Ingredients:

2 (10 3/4 oz.) cans Condensed chicken gumbo soup
2 (10 3/4 oz cans Condensed cream of mushroom soup
1 to 2 cups cut up chicken or turkey
1 cup milk
6 oz can chow mein noodles
2 cups frozen green beans or corn, cooked
1 tsp. salt
1/2 tsp black pepper
1 tsp. poultry seasoning

Combine all ingredients, except noodles and place in crock pot.
Cover and cook on low 7 to 8 hours or high 3-4 hours.

Serve over chow mein noodles. Or substitute chow mein
noodles with rice.

Makes: 6-8 servings


Ingredients:

6 boneless chicken breast halves
2 tablespoons oil
14 1/2 oz can chicken broth
20 oz can pineapple chunks
1 medium green pepper, chopped
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup water

Directions:


Brown chicken in oil. Transfer chicken to 5 quart slow cooker. Add pineapple and green pepper.
Combine remaining ingredients and pour over chicken.
Cover and cook on low for 9 hours or until chicken is tender.
Serve over rice.


Ingredients:

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cans (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1 1/2 tsp Italian seasoning
1/2 tsp. Oregano
1/3 cup all-purpose flour
1/2 cup cold water



Directions:

Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4hrs 10 minutes or until a meat thermometer reads 170°.

Remove chicken and keep warm. Pour cooking juice into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and pasta. Yield: 4 servings.

Excellent served with rice.

Note: This is for a 3 Quart crock pot.
So I would think, it should be doubled for a 6 quart.


INGREDIENTS: FOR: 5-quart slow cooker.

3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish


DIRECTIONS:

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Ingredients

* 6 frozen skinless, boneless chicken breast halves
* 1 (12 ounce) bottle barbeque sauce
* 1/2 cup Italian salad dressing
* 1/4 cup brown sugar
* 2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Tips:

A quick-prep chicken breast recipe that gives a twist to basic barbecue chicken. I throw the chicken breasts in frozen, and serve with potato salad and Baked beans. Makes a total meal. Throw in a salad and it's Dig in time indoor Barbecue! Vary the flavor if you want by trying different types of barbecue sauce. I personally prefer Gates.

Slow Cooker Chicken With Rice

Posted by Internet News | 2:30 AM |


ngredients

  • 6 small skinless bone-in chicken breast halves (about 4 pounds)
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 can (14.5 ounces) diced tomatoes
  • 1 small onion, cut into 1-inch chunks
  • 2 garlic cloves
  • 1/2 chipotle chile (from canned chipotle in adobo sauce)
  • 1 can (14 ounces) low-sodium chicken broth
  • 1-1/2 cups instant rice
  • 1-1/2 cups frozen peas
  • 1 pint cherry tomatoes
  • 1/4 cup coarsely chopped fresh cilantro lime wedges, for serving

Directions

1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.

3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.

4. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.

5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

Ingredients:

3 Tbls. cooking oil
2 lbs. Chicken thighs (boneless and skinless)
2 Tbls. flour
1/2 tsp. salt
1/2 tsp black pepper
1 tbls. minced garlic
1 tbls. ginger
1/3 cup curry powder
2 bay leaves
4 Cups chicken broth.
3 lge. sweet potatoes, peeled and chopped.
1/2 tsp salt
1/8 tsp black pepper

Directions:
1. Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag and
shake to mix it together.
2. Add chicken and coat well.
3. place the 3 tbls. oil in large skillet over medium high heat.



Serves: 6
Ingredients

* 2-3 lbs chicken
* 1 cup ketchup
* 1 tablespoon brown sugar, packed
* 1/2 cup onion, finely chopped
* 1/2 teaspoon salt
* 1/3 cup water
* 1/4 teaspoon pepper
* 2 to 4 tablespoons butter, optional
* 1/4 cup lemon juice
* 1 tablespoon paprika
* 1 tablespoon Worcestershire sauce
* 1 can tomato sauce + 2 tablespoons sugar, optional


Instructions

1. Heat all ingredients except lemon juice and Worcestershire sauce. Bring to a boil.

2. Add lemon juice and Worcestershire sauce and heat until hot. Pour over skinned and cleaned chicken.

3. Cook in crock-pot for about 6-8 hours on low. 4-6 hours on high.

Best Crock Pot Chicken Stew

Posted by Internet News | 8:00 PM |



* 2 cups diced cooked chicken (boiled)

* 1 (16 ounce) can whole kernel corn

* 1 (14 1/2 ounce) can creamed corn
* 1 medium onion, finely diced

1 (14 1/2 ounce) can chicken broth (not the condensed kind)

1 (10 3/4 ounce) can cream of chicken soup, so or cream of celery soup
salt and pepper, as needed
2-3 bay leaves
1 tsp basil
1/2 teaspoon fresh rosemary, snipped (optional)
3 tablespoons butter
2 ribs finely chopped celery


Directions:

1 Place all ingredients into crock pot.


2 Cook on "low" setting for approximately 6 hours.


3 Serve with saltine crackers and a green salad.



Crock Pot Chicken with Cheesy Biscuits

Posted by Internet News | 8:24 AM

1. In a 3-1/2- or 4-quart slow cooker, combine potato, carrot, onion, celery,

mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture.

Top with chicken thighs. Pour broth over all.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3

to 3-1/2 hours.

3. Remove chicken from slow cooker. When cool enough to handle, remove meat

from bones and coarsely chop; discard bones. Return meat to slow cooker along

with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with

Cheesy Biscuits. Makes 6 servings

Cheesy Biscuits:

Preheat oven to 450 degrees F. In a medium bowl, combine 1-2/3 cups packaged

biscuit mix and 1/2 cup shredded cheddar cheese (2 ounces). Stir in 1/2 cup milk.

Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle.

Cut with a floured 3-inch biscuit cutter. Reroll scraps as needed. Place biscuits on

an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown..


1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

COOK rice as directed on package. Serve chicken mixture over the rice

Crockpot Chicken Noodles

Posted by Internet News | 10:36 AM |

Ingredients:

  • 1 to 1 1/2 pounds chicken, boneless breasts or thighs
  • 1/4 c. white wine
  • 1 can cream of mushroom soup
  • 1 c. sour cream
  • 1/4 c. flour
  • Cooked noodles

Directions:

Place chicken in Crock Pot. Mix wine and soup and pour over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH 3 to 4 hours. Before serving, mix sour cream with flour; stir mixture into chicken and juices. Heat for 30 minutes on LOW. Serve chicken and gravy with hot cooked noodles.

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