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Post by carnation037 on Jan 11, 2003 10:38:25 GMT -6
Please post any recipes using a crockpot/slow cooker in this section. Thank you.
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Post by carnation037 on Jan 11, 2003 10:38:59 GMT -6
Crockpot - Pizza Chicken
8 boneless, skinless chicken breasts 1/4 tsp. salt 1/4 tsp. pepper 1 chopped onion 2 green bell peppers, cut into 1" pieces 2 c. jarred pizza sauce 1 c. shredded pizza cheese
Sprinkle chicken with salt and pepper. Place in a 3 - 4 quart crockpot/slow cooker. Top with the onions and bell pepper. Pour the pizza sauce over all. Cover and cook on low for 4 - 5 hours, until chicken is thoroughly cooked. Stir well. Sprinkle with cheese and let stand 5 minutes to melt cheese. Serve over cooked pasta or rice. Makes 8 servings.
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Post by carnation037 on Jan 11, 2003 18:41:42 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 30th, 2002, 10:40pm » <br>.....
Cream Cheese Chicken, in Crockpot
1 frying chicken -- cut up 2 tablespoon Melted butter or margarine Salt and pepper 2 tablespoon Dry italian salad dressing 1 can Condensed mushroom soup 6 ounces Cream cheese -- cut into cubes 1/2 cup Sauterne wine or sherry 1 tablespoon Chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce. Serves 4.
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Post by carnation037 on Jan 11, 2003 18:42:25 GMT -6
from 1/2's newsletter .....
Crockpot Mexican Casserole
6 corn or flour tortillas torn into pieces 1 14 3/4oz. can ranch-style beans 1 10 3/4oz.can cream of mushroom soup 1 15oz. can rotel tomatoes with their juice 1 lb. ground turkey or beef ...which you have browned with some chili powder and ...garlic powder and drained 8 oz. cubed velveeta cheese
Place in order given in your crockpot. Cook 3 to 4 hours on low. Good served with salad for complete meal.
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Post by carnation037 on Jan 11, 2003 18:43:07 GMT -6
from 1/6/02's newsletter .....
Lemon Chicken in Crockpot
2 1/2 - 3 lb. Cut up chicken 1/4 cup flour 2 Tbs. Cooking oil 1 (6oz) can frozen concentrate lemonade, thawed 3 Tbs. Brown sugar 3 Tbs. Catsup 1 Tbs. Vinegar 2 Tbs. Cold water 2 Tbs. Cornstarch Hot cooked rice
Combine flour with 1 1/4 tsp. Salt. Coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to crock pot. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar. Pour over chicken. Cover; cook on high heat setting for 3-4 hours. Remove chicken. Pour cooking liquid into saucepan. Return chicken to crock pot; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with sauce over hot cooked rice.
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Post by carnation037 on Jan 11, 2003 18:43:59 GMT -6
from april « Thread started on: Today at 10:10am »<br>.....
Chicken Curry, Crockpot
4 skinless, boneless chicken, breast halves, or thighs, 12 ounces total 4 med. potatoes, cut into 1-inch chunks, 1 1/4 pounds 1 med. green sweet pepper, cut into 1-inch pieces, 3/4 cup 1 med. onion, sliced 1 cup Chopped tomato 1 Tbs. ground coriander 2 tsp. grated gingerroot, or 1/2 teaspoon ground ginger 1& ½ tsp. paprika 3/4 tsp. salt ½ tsp. Crushed red pepper -- (up to 1) 1/2 tsp. ground turmeric 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 3/4 cups chicken broth 1 Tbs. cornstarch 1 Tbs. cold water
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place potatoes, sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker. Place chicken on top of the vegetables. For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika, salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl. Stir in chicken broth. Pour sauce over chicken. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To thicken: If using low-heat setting, turn to high-heat setting. Combine cornstarch and water; stir into broth. Cover and cook 10 to 15 minutes longer on high-heat setting or till mixture is thickened and bubbly. Makes 4 servings.
Nutrition facts per serving: 288 cal., 3 g total fat (1 g sat. fat), 45 mg cholesterol, 607 mg sodium, 43 g carbohydrate., 3 g dietary fiber, 22 g pro. Daily Value: 11% vitamin. A, 76% vitamin. C, 27% iron.
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Post by carnation037 on Jan 17, 2003 21:25:16 GMT -6
Use at least a 3 1/2 quart crockpot/slow cooker.
Crockpot - Sweet and Sour Chicken
2-4 skinless chicken breasts 1 large onion roughly chopped 2 bell peppers roughly chopped (one green, one red) 2/3-1 cup of broccoli florettes 1/2 cup of carrot chunks 1 large can of chunk pineapple (drain and SAVE the juice) 1/4-1/2 cup of brown sugar(can use reg. sugar) 1/4-1/2 cup of vinegar(I use white) Water/wine/white grape juice/orange juice etc. as needed for extra liquid 1 Tablespoon of cornstarch for every cup of liquid you end up with hot sauce to taste (optional) salt and pepper to taste (optional) cinnamon(optional) allspice (optional) cloves (optional) curry powder (optional)
Put chicken breasts in slow cooker or crockpot. Add the onion, peppers, broccoli, and carrots Whisk together until blended well, no lumps in sugar, liquids, spices, and cornstarch, and sugar. Pour over chicken. If there is not enough juice, add whichever liquid you prefer to bring up to the desired level. (REMEMBER THOUGH: For each extra cup of liquid, stir in another Tablespoon of cornstarch before you pour it in the slow cooker/Crock Pot) . Cook 8-10 hours on Med or 10-12 on low. I sometimes vary the recipe...using fruit thingytail and a bit less sugar, Pineapple, or apricot preserves or orange marmalade. works too. (no cornstarch needed when you used preserves...nor sugar of course. Use your imagination. Remember sweet and sour is basically a fruit juice and vinegar.
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Post by carnation037 on Jan 17, 2003 21:25:58 GMT -6
Crockpot - Chicken Pineapple Oriental
1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces 2/3 cup pineapple preserves 1 tablespoon plus 1 teaspoon terriyaki sauce 2 cloves garlic sliced thinly 1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped) 1 tablespoon lemon juice 1/2 teaspoon ginger dash cayenne, to taste 1 package (10 oz) sugar snap peas, thawed
Place chicken pieces in slow cooker/Crock Pot. Combine preserves, terriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes. Serves 4.
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Post by carnation037 on Jan 19, 2003 2:04:24 GMT -6
from Baking Bud « Thread started on: Today at 01:44am » <br>...
Crockpot Brown Sugar Chicken
1 to 1-1/2 pounds chicken pieces 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup lemon-line soda 2-3 tablespoons minced garlic 1/4 cup onion, minced 2 tablespoons soy sauce 1 teaspoon pepper (regular black or cayenne)
Directions: Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles.
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Post by carnation037 on Jan 19, 2003 2:06:41 GMT -6
from Baking_Bud « Thread started on: Today at 12:57am » <br>.....
Crockpot Sweet Turkey
1-1/2 lbs boneless, skinless turkey breast
--Apricot Sauce--
1/2 cup apricot jam (I use Smucker's) 2 tsp white vinegar 1 tsp soy sauce 1/4 tsp ground ginger
--Additional Ingredients-- 2 tbsp water 1 tbsp cornstarch
Directions: Place turkey in slow cooker. If you have a small slow cooker, cut the breast in half to fit.
APRICOT SAUCE:
Mix in a small bowl and spread on turkey. Cover. Cook on low for four hours until turkey is tender and no longer pink. Transfer liquid in slow cooker to a small saucepan and turn on medium heat.
ADDITIONAL INGREDIENTS:
In a small bowl, stir water and cornstarch. Stir into liquid and cook until boiling and thick. Makes about one to 1-1/4 cups sweet sauce to serve over turkey.
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Post by carnation037 on Jan 19, 2003 2:10:27 GMT -6
from Baking_Bud « Thread started on: Today at 12:10am » <br>.....
Crock Pot BBQ Spicy Chicken Wings
5 pounds chicken wings -- with tips cut off 1 bottle chili sauce -- (12 oz.) 1/3 cup lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons molasses 2 teaspoons salt 2 teaspoons chili powder 1/4 teaspoon hot pepper sauce 1 dash garlic salt
Directions: Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours.
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Post by carnation037 on Jan 19, 2003 2:15:13 GMT -6
from Baking_Bud « Thread started on: Today at 12:39am » <br>.....
Crockpot Sweet and Sour Chicken #2
1 (8 oz.) can pineapple chunks in heavy syrup 2 lbs. chicken (any parts) 1 can chicken broth 1/4 cup vinegar 2 Tbs. brown sugar 2 tsp. soy sauce 1 clove garlic, minced 1 green pepper, diced into squares 1/4 cup onions, minced 3 Tbs. cornstarch 1/4 cup water
Directions: Drain pineapple and reserve liquid. Put chicken parts in bottom of crockpot. Mix together pineapple syrup, chicken broth, vinegar, brown sugar, and soy sauce in saucepan.
Heat until brown sugar dissolves. Pour over chicken. Heat on high for one hour. Add pineapple chunks, garlic, green pepper and onion. Cover and cook on low for 7 - 9 hours. Half an hour before serving mix together cornstarch and water and add to the crockpot.
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Post by carnation037 on Jan 19, 2003 13:58:35 GMT -6
Crockpot - Chicken Chow Mein
1 1/2 pounds boneless skinless chicken breasts, cut in 1" chunks 1 tablespoon of oil 4 stalks of celery chopped 4 carrots chopped 4 green onions chopped 1 cup of chicken broth 1/3 soy sauce 1/4 teaspoon red pepper flakes 1/4 teaspoon ground ginger 1 clove garlic minced 8 ounces bean sprouts 8 ounces water chestnuts sliced 1/4 cup cornstarch 1/2 cup water
In a skillet brown the chicken in the oil....the step can be skipped if you don't have the time...Put browned chicken in the crockpot, all all ingredients except cornstarch and water. Stir, cover and cook on LOW for 6-8 hours. Before serving turn the crockpot to HIGH . Mix cornstarch and water in a small bowl, stirring until dissolved. Stir into the crockpot liquids.Keeping cover slightly ajar to allow steam to escape, cook until thickened... 15-30 minutes. Serve over rich or chow mein noodles. May be doubled for 5 qt. crockpots.
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Post by carnation037 on Jan 19, 2003 13:59:29 GMT -6
from Baking_Bud « Thread started on: Jan 18th, 2003, 11:47pm »<br>.....
Crockpot Stuffed Chicken Breasts
6 Boneless skinless chicken breast halves; pound Stuffing of choice (Stovetop Chicken is good!) 2 cans Cream of celery soup Paprika
Directions: Prepare dressing. If using package mix, 1/2 of package should be enough. (May use applesauce instead of water in dressing.) May also add 1/2 cup cut up onion to dressing. Roll dressing up in breast and close with toothpick. Brown in butter or margarine in hot pan. When brown, cover with paprika and place in crockpot. Cover breasts with celery soup. Turn on HIGH for 5 or more hours. Serves 6.
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Post by carnation037 on Jan 19, 2003 14:00:10 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Jan 16th, 2003, 4:39pm »<br>..... Crockpot Turkey Pot Pie with Cornbread Crust
2 lb boneless turkey breast, cut into 1/2 inch cubes 2/3 C flour, divided 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 2 potatoes, peeled & chopped 2 medium onions, chopped 2 C frozen peas & carrots, or frozen mixed vegetables 2 carrots, sliced 2 stalks celery, sliced 2 cloves garlic, minced 1 can (4 oz) sliced mushrooms, drained or 8 oz fresh mushrooms, sliced 2 1/4 C chicken broth
Combine 1/3 C flour, salt, black pepper & cayenne pepper in a bowl. Toss turkey cubes with flour/spice mixture, and place in CP. Add carrots, celery, potatoes, onions, the frozen vegetables you chose, garlic, and mushrooms. Pour broth over all. Stir to blend. Cover and cook on low 7 to 9 hours. (High 4 to 5 hours) Preheat oven to 400º.<br>Blend remaining 1/3 C flour with 1/3 C cold water. Stir until smooth, then blend into the mixture in CP. Cook, stirring occasionally, 15 minutes or until mixture has thickened. Turn CP to high while preparing the cornbread.
Cornbread 1 C flour 1 C yellow cornmeal 1 tbsp baking powder 1 tsp salt 2 tbsp sugar 1 egg, lightly beaten 1 C milk Combine flour, cornmeal, baking powder, salt, and sugar in mixing bowl. Blend in egg, milk, and oil. Pour over mixture in CP. Lift out removable stoneware from CP base and place in preheated oven. Bake 15 to 20 minutes or until cornbread is golden brown. Allow to stand 10 to 15 minutes before serving. I have used a box cornbread mix with this but I dont think the flavor was as good as making it from scratch.
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Post by carnation037 on Jan 19, 2003 14:01:02 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 24th, 2002, 11:30pm »<br>.....
Crockpot El Rancho Chicken
3 cups cubed chicken, cooked 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 1 10-oz can diced tomatoes with green chilies 1 medium green sweet pepper chopped 1 medium chopped onion 1½ Tsp. chili powder ¼ Tsp. ground black pepper 8-oz shredded cheese 12 (6- or 7- inch) corn tortillas
Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas. Cover and cook on low for 6 to 8 hours. Serve with tortillas and cheese.
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Post by carnation037 on Jan 19, 2003 14:01:59 GMT -6
from april « Thread started on: Jan 8th, 2003, 10:20am »<br>.....
Crockpot Chicken Curry
4 skinless, boneless chicken, breast halves, or thighs, 12 ounces total 4 med. potatoes, cut into 1-inch chunks, 1 1/4 pounds 1 med. green sweet pepper, cut into 1-inch pieces, 3/4 cup 1 med. onion, sliced 1 cup Chopped tomato 1 Tbs. ground coriander 2 tsp. grated gingerroot, or 1/2 teaspoon ground ginger 1& ½ tsp. paprika 3/4 tsp. salt ½ tsp. Crushed red pepper -- (up to 1) 1/2 tsp. ground turmeric 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 3/4 cups chicken broth 1 Tbs. cornstarch 1 Tbs. cold water
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place potatoes, sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker. Place chicken on top of the vegetables. For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika, salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl; stir in chicken broth. Pour sauce over chicken. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Combine cornstarch and water; stir into broth. Cover and cook 10 to 15 minutes longer on high-heat setting or till mixture is thickened and bubbly. Makes 4 servings.
Nutrition facts per serving: 288 cal., 3 g total fat (1 g sat. fat), 45 mg cholesterol, 607 mg sodium, 43 g carbohydrate., 3 g dietary fiber, 22 g pro. Daily Value: 11% vitamin. A, 76% vitamin. C, 27% iron.
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Post by carnation037 on Jan 19, 2003 14:02:35 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Jan 7th, 2003, 11:55am »<br>.....
Crockpot Cream Cheese Chicken
4 lb chicken thighs without skin - ready to cook 2 T butter or margarine - melted 1/2 t black pepper 1/2 t salt 1 oz Italian salad dressing mix - low salt 1 can condensed cream of chicken soup 8 oz cream cheese - cubed 1/2 c chicken broth 1 lrg onion - chopped 2 T chicken broth - to cook onion 2 clv garlic - minced
Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl. Makes 8 servings.
Nutritional information: 317 calories, 20 g fat, 29 g protein, 5 g carbohydrates, 149 mg cholesterol, 664 mg sodium.
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Post by carnation037 on Jan 19, 2003 14:03:11 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Jan 7th, 2003, 11:53am »<br>.....
Crockpot Chicken Parisienne
6 skinless, boneless chicken breast halves salt and pepper to taste paprika to taste 1/2 c dry white wine 1 can condensed cream of mushroom soup (10.75 oz) 1 can sliced mushrooms, drained (4.5 oz) 1 c sour cream 1/4 c all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in slow cooker. In a small bowl combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on low setting for 6 to 8 hours.
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Post by carnation037 on Jan 19, 2003 14:03:48 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Jan 2nd, 2003, 4:52pm »<br>.....
Crockpot Lowfat Glazed Chicken
6 ounces orange juice, frozen concentrate-thawed 3 chicken breasts, split 1/2 tsp marjoram 1 dash ground nutmeg 1 dash garlic powder (optional) I use minced from the jar. 1/4 cup water 2 Tbsp cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip pieces into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
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Post by carnation037 on Jan 19, 2003 14:04:31 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Jan 1st, 2003, 4:40pm »<br>..... Crockpot Bbq Turkey Sandwiches
1/2 onion and 1 clove garlic sauted then put in crockpot
Add: 1C catsup 1/3 C Brown sugar 1/4 t chili powder 1/4 t salt pepper to taste 1T vinegar (optional) diced (cooked) turkey (or chicken, or pork, or beef, or...??)
Let cook (I'm going to do mine all day) then serve on bread for sandwiches. (I'm getting HMB buns from the bread store to serve on). I toast the bun halves and place two halves on a plate toast side up and cover with the mixture - add a side dish and a salad and you have a full meal. For the kids (and maybe Dad too) serve this to them as sandwiches (still toast the bun to give body and flavor) with some chips for lunch.
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Post by carnation037 on Jan 19, 2003 15:23:50 GMT -6
Crockpot Monterey Chicken + Potatoes
1 1/2 lb potatoes, cut into 1-1/2 inch pieces 1 1/2 tablespoons melted butter 4 boneless chicken breast halves, skinless 1 tablespoons lime juice 1/4 cup chopped fresh cilantro (optional) 3 tablespoons salsa 1 1/2 cup shredded cheese
Toss potatoes with butter and place in bottom of slow cooker. Put chicken on top. Combine juice, cilantro and salsa and pour over chicken. Cover and cook for 8 hours. Half an hour before serving add shredded cheese.
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Post by carnation037 on Jan 22, 2003 16:46:42 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: 01/22/03 at 2:06pm » <br>.....
Crockpot Sour Cream Salsa Chicken
4 skinless boneless chicken breast halves 1 pkg reduced-sodium taco seasoning mix 1 c salsa 2 T cornstarch 1/4 c light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream. Makes 4 servings.
Nutritional information: 170 calories, 2 g fat, 28 g protein, 9 g carbohydrates, 70 mg cholesterol, 403 mg sodium, 1 g fiber.
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Post by carnation037 on Jan 24, 2003 12:05:18 GMT -6
This is similar to Chicken Spaghetti in ingredients and flavor. Very tasty!
Crockpot - Chicken Lasagna
2 large chicken breast halves, boneless 2 ribs celery chopped 1 small onion, chopped, or 1 to 2 tablespoons dried minced onion 1/2 teaspoon thyme salt and pepper to taste 6 to 9 lasagna noodles 1 package frozen spinach, thawed and squeezed dry 6 ounces fresh mushrooms, thickly sliced, or 1 4 to 8 ounce can 1 1/2 cups shredded Cheddar and American cheese mixture 1 can "light" cream of mushroom soup 1 can tomatoes with green chiles 1 package (1 ounce) dry chicken gravy mix 3/4 cup reserved broth
In a 2-quart saucepan, simmer chicken breasts with celery, onion, thyme, salt, and pepper until tender, about 25 minutes. Remove chicken and let cool; cut in bite-size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth or freeze to use in another recipe. Break lasagna noodles in half; boil for about 5 to 8 minutes, until just a little flexible. Drain and rinse with cold water for easier handling. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth. In a 3 1/2 to 4-quart crockpot, pour in 3/4 cup of the soup mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms, and 1/2 cup of shredded cheese. Pour another 3/4 cup soup mixture over all. Repeat layers 2 more times, ending with remaining soup mixture. Cover and cook on low for 4 to 5 hours. If cooked too long, the noodles might become mushy, so check after about 4 1/2 hours. Serves 4.
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Post by April B. on Feb 6, 2003 10:50:08 GMT -6
Cinnamon Orange Chicken
3 - 4 lb chicken cut into serving pieces 1 cup chicken broth, homemade or canned 1/4 lb butter 2 cups orange juice 1 cup raisins salt and fresh black pepper to taste 1/4 tsp cinnamon 2 Tbsp flour
Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour. ;D
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Post by April B. on Feb 17, 2003 7:59:19 GMT -6
Sweet and Tangy Chicken from a Crock Pot
4 boneless, skinless chicken breast halves 1 (18 ounce) bottle prepared barbecue sauce 1/2 (15 ounce) can pineapple chunks, juice reserved 1/2 green bell pepper, sliced 1/2 onion, chopped 1 clove garlic, minced
1 Place 4 of the chicken breasts in the bottom of a slow cooker. 2 In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well and pour half of this mixture over the chicken in the slow cooker. 3 Place the remaining chicken in the slow cooker and top with the remaining sauce. 4 Cook on low setting for 8 to 9 hours. Serves 4.
Nutritional Info: Calories 266 Total Fat 3.8g Fiber 2.5g
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Post by carnation037 on Feb 18, 2003 11:16:46 GMT -6
Crockpot - Chicken with Bacon + Sour Cream
8 slices bacon 8 boneless, skinless chicken breasts 1, 10 3/4 ounce can roasted garlic soup 1, 10 3/4 ounce can cream of celery or chicken soup 1 cup sour cream 1/2 cup flour
Wrap one slice of bacon around each boneless chicken breast. Place in a 3 - 4 quart crockpot/slow cooker. Use a medium bowl to combine soups, sour cream, and flour. Use a whisk to blend together. Pour over the chicken. Cover and cook on low for 6 - 8 hours, until chicken and bacon are thoroughly cooked. Makes 8 servings.
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Post by carnation037 on Feb 18, 2003 11:17:36 GMT -6
Crockpot - Italian Chicken + Potatoes
1 pound boneless, skinless chicken breasts, cut into chunks 1/2 cup bottled zesty Italian salad dressing 3 minced garlic cloves 4 potatoes, cut into cubes 4 chopped carrots
Mix all ingredients together in a 3 - 4 quart crockpot/slow cooker. Cover and cook on low for 6 - 8 hours. Makes 4 - 6 servings.
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Post by April B. on Mar 12, 2003 12:44:22 GMT -6
from the Chitterlings Site Forum Posted By: katherine THE REAL KAT Date: Saturday, 8 March 2003, at 6:57 a.m. Crockpot - Chicken Ala Texmex 4 boneless chicken breasts 1 large onion, chopped 1/2 lb shredded Cheddar cheese 1 can undiluted cream of chicken soup pinch of garlic salt 1 teaspoon chili powder 1 small chile pepper, chopped pepper to taste 1 can undiluted cream of mushroom soup 1 can Ro-tel tomatoes Lightly brown chicken breasts. Cut into bite sized pieces. Place chicken in the bottom of your slow cooker. Add onion, Cheddar cheese, and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on low for 7 - 9 hours or on high for 4 to 6 hours. Serve with tortilla chips and sour cream. ;D
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Post by marlaoh on Nov 9, 2004 9:08:12 GMT -6
Barbecue-Style Chicken 2 medium unpeeled potatoes, cut into 1/2-inch pieces 1 large green sweet pepper, cut into strips 1 medium onion, sliced 1 tablespoon quick-cooking tapioca 2 pounds chicken thighs or drumsticks, skinned and fat removed 1 8-ounce can tomato sauce 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 clove garlic, minced 1/4 teaspoon salt 1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken. 2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
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