~Crockpot Chicken Recipes~

Savory Crock Pot Chicken

Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder (I use granules)
1 large roasting chicken
1 cup onions, sliced very thinly

In a small bowl, combine the spices. Remove giblets from
chicken and rinse. Pat dry and rub spice mixture onto the
chicken and under the skin. Place the onion in bottom of
crock pot. Add the chicken. Cook on low for about 5-6
hours or high for 2-3. Test with a thermometer for the
temperature to reach 180 degrees or use a chicken with
a pop-up thermometer. If it's frozen it will take longer.
No liquid is needed, the chicken will make it's own juices.

Italian Style Slow Cooked Chicken

Ingredients:
3 pounds chicken pieces
4 medium red potatoes, scrubbed
2 small sweet onions
2 garlic cloves, minced
1 green pepper, chopped
1 (14 1/2 ounce) can diced tomatoes
1/2 cup red wine (or chicken broth)
2 teaspoons Italian seasoning

Cut the potatoes into cubes. I leave the skin on. Thinly
slice the onions. Chop the peppers. Place chicken and
potatoes into the crockpot. In a bowl, combine the onion,
garlic, green pepper, tomatoes, wine and seasoning. Pour
the mixture over the chicken portions and potatoes. Cook
on low for 8 to 10 hours.

Sweet and Sour Chicken

Ingredients:
1 1/2 pounds boneless chicken breasts, 1 1/2 inch cubes
4 medium carrots, 1-inch pieces or 1 pound baby carrots
1/2 cup chicken broth
1 tsp. ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper/hot sauce
(8 ounce) can pineapple chunks in juice, drained, juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

Mix all ingredients except pineapple, cornstarch, and the bell
pepper in the crockpot Cover and cook on low 7 to 8 hours,
high 3 to 4 hours, or until vegetables are tender and chicken
is no longer pink in center. Whisk reserved pineapple juice
and cornstarch until smooth. Stir this gradually into chicken,
then stir in pineapple and bell pepper. Cover and cook on
high about 15 minutes or until slightly thickened. Serve over
hot cooked rice. Garnish with sliced green onions

Slow Cooked Thai Chicken

Ingredients:
1-1 1/2 pounds boneless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/2 cup crunchy peanut butter
2 tablespoons fresh cilantro (optional)

Cut the chicken into one inch or so cubes. Place it in
the crockpot. Mix the other ingredients except the
cilantro and pour over chicken. Cook for 4 hours
on low or 2 on high. Serve over rice. Note: I like
Taco Bells hot sauce that you buy in the store. It's
smooth and not too hot like some hot pepper sauces,
but you can your favorite type of salsa. If you can't
find or don't have ginger root you can use a 1/2 tsp.
ground ginger instead. Cilantro should be minced
and added at the last minute.

Mushroom Chicken

Ingredients:
6 boneless skinless chicken breasts
2 cups mushrooms, button or mixed varieties
1 sweet onion, sliced very thinly
1 can Healthy Request cream of mushroom soup
1 can Healthy Request cream of chicken soup
1/2 cup chicken broth or water
salt, pepper, and garlic powder to season

Rinse and dry chicken pieces. Place in the crock pot. In
a skillet drizzle a small amount of oil, and saute the onions
and mushrooms until they are softened. Place in the crock
pot. Mix the remaining ingredients in a bowl with a whisk till
smooth. Pour over chicken. Cook on low 6 to 7 hours or on
high for 3 to 4 hours. Serve on noodles or rice.

Chicken and Artichoke Casserole

3 lb (approx.) boiler-fryer, cut up
1/2 tsp white pepper
1/2 tsp paprika
1 tbs butter
1/2 cup rich chicken broth
3 tbs sherry
1/2 tsp dried tarragon
1 can mushrooms
2 tbs (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts
Salt to taste

Wash chicken. Pat dry with paper towels. Season with
salt, white pepper, and paprika. Using a large frying
pan, brown chicken in 1 tbs butter. Place mushrooms and
drained artichoke hearts in bottom of crockpot. Sprinkle
with quick-cooking tapioca. Add the browned chicken
pieces. Pour in broth and sherry. Add tarragon. Cover
crockpot and turn to Low heat setting. Cook for 7-8
hours OR cook on High for 5 hours.

Thanks Cittie, these will be great to have all in one place!

Your welcome Rhonda~!

Hope things are better soon~!

Slow Cooker Rosemary and Red Pepper Chicken
Submitted by: Chezdeb
"In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine." Original recipe yield: 8 servings.


INGREDIENTS:
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
8 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley



DIRECTIONS:
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

Chicken Ala Fruit

1/2 cup crushed pineapple
2 Tbs lemon juice or juice of 1/2 lemon
2 Tbs soy sauce
3 mashed peaches
1 whole chicken -- cut up

Spray your crockpot with non-stick spray.

Mix pineapple, lemon juice, soy sauce and peaches in a
large bowl. Dip chicken in the sauce and place in your
crockpot. Cover with remaining sauce. Cook on low 6-8
hours.

Cheesy Crock-Pot Chicken

6 chicken breasts (boneless, skinless)
Salt and pepper, to taste
Garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.

Cranberry chicken

4-6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce (I used ½ ketchup and ½ chili sauce – to ¾ cup)
2 T. vinegar
2 T. brown sugar
1 pkg. dry lipton golden onion soup mix

Place chicken breasts in the crock pot. Combine remaining ingredients; add to the crock pot, coating chicken well. Cover and cook on low for 6-8 hours. I serve with rice or noodles. Can also serve with mashed potatoes..or just about anything you like.

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I gotta add a recipe. I'm sure I got it here but don't know who posted it originally.

Gail

Crockpot Chicken W/ Blackbeans and Cream Cheese


4-5 boneless chicken breasts
1 can black bean
1 can corn
1 jar salsa , any kind
1 package cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!

4 servings
4 hours 3 minutes ( 3 mins prep time, 4 hours cook time )

I shred the chicken and use the mixture in soft tortilla shells. I also use reduced fat or fat free cream cheese.