Crockpot/Slow Cooker recipes

[chief_cook2]

Thai Basil Chicken

4 chicken breast (sliced)
4 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
1 tsp yellow curry
1/2 cup of coconut oil or milk
2 T soy sauce
1/2 cup fresh basil leaves

First add the sliced chicken strips into the crockpot. Combine the garlic, salt, pepper, and soy sauce together and mix very well. Pour this mixture over the chicken strips, allowing the mixture to spread over the chicken meat. Cook on a low setting for about 7 hours. An hour before the meal is finished, add the basil leaves and yellow curry and stir into the mixture and let cook the remaining hour.

[chief_cook2]

Chicken Breast and Vegetable

6 boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
1 cup of broccoli crowns
1 chopped carrot
1 clove of garlic
2 T Soy sauce

First crush the garlic clove and mix together with salt, pepper and the soy sauce. Soak each chicken breast in this mixture for about 1 minute, 30 seconds on each side. Place all the vegetables and the chicken breasts in the Crockpot and cook on low for 6 hours.

You could always add different or more vegetables. This dish is very versatile.

Let cool for a few minutes before taking out and serving this healthy meal.

[chief_cook2]

Lowfat Lemon Garlic Chicken

Cooking Spray
6 skinless, boneless chicken breasts
3 tablespoons poultry seasoning
2 lemons, quartered
8 clove garlic, peeled and crushed
3 tablespoons olive oil
4 drops hot pepper sauce
2 tablespoons Italian flat parsley, minced

Lightly spray slow cooker with cooking spray.
In a medium bowl mix all the ingredients.

Transfer to the slow cooker.
Cover and cook on LOW for 7 to 8 hours.

[chief_cook2]

Crockpot Chicken Sandwiches

servings 8

Ingredients

4 boneless, skinless chicken thighs
1 can condensed cream of chicken soup
1 cup reduced fat chicken broth
1 tsp salt
1/4 cup flour
sesame buns

Instructions

Put chicken thighs in crockpot and cover with soup and broth. Cook on low
at least 8 hours. Dissolve flour in a little water and then add to
crockpot.
Add salt. Stir well to shred chicken. Cook a while longer until it
thickens up. Serve on a sesame bun.

[chief_cook2]

Crock-Pot California Chicken



Serves 4-6


Ingredients:
3-lb. chicken quartered
1-cup orange juice
1/3-cup chili sauce
2-Tablespoons Soy Sauce
1-Tablespoon Molasses
1-tsp. dry mustard
1-tsp. garlic salt
2-Tablespoon chopped green peppers
3-medium oranges (peeled and separated into slices) OR 1-13.5-oz. can of mandarin oranges


Arrange chicken in slow cooker.


In a separate bowl, combine juice, chili sauce, molasses, dry mustard, and garlic salt. Pour over chicken.


Cover. Cook on Low for 8-9 hours.


Stir in green peppers and oranges.


Cook for 30 additional minutes.

[chief_cook2]

Crock-Pot Cranberry Chicken

Serves 6-8

Ingredients:
3 to 4 pound chicken pieces
1/2-tsp. salt
1/4-tsp. black pepper
1/2-cup diced celery
1/2-cup diced onions
16-oz. can whole berry cranberry sauce
1-cup barbecue sauce

Combine all ingredients in crock-pot.

Cover. Bake on high for 4-hours or on low for 6-8 hours.

Serve over rice.

[chief_cook2]

Italian Chicken and Potatoes

4 potatoes, diced (I made these chunks a good size so that they
wouldn't be all mushy)
1 lb. boneless, skinless chicken breasts (or your favorite piece of
chicken)
1/2 cup extra spicy Italian salad dressing
1/4 tsp. pepper

Place the potatoes on the bottom of the crockpot, then drizzle with
half of the dressing. Top with the chicken, and drizzle with remaining
dressing and pepper. Cover crockpot and cook for 6-8 hours on low until
potatoes are tender and chicken is thoroughly cooked.

[chief_cook2]

Nacho Cheese Chicken

4 to 6 boneless, skinless chicken breasts
1 (16 ounce) can diced tomatoes in juice
1 can condensed nacho cheese soup
1 (4 ounce) can mild chopped green chiles
Salt and pepper to taste

Combine all ingredients in crockpot. Cover and cook on LOW for 7 to 9
hours.

[carnation037]

from chief_cook2
« Reply #805 on 8/18/2007 10:28am »

Chicken in Cream Cheese Sauce

1 frying chicken, cut up
2 tablespoons butter or margarine, melted
Salt and pepper
2 tablespoons Dry Italian salad dressing
1 (10-3/4-ounce) can Condensed mushroom soup
6 ounce cream cheese; cut into cubes
1/2 cup Sauterne wine or sherry
1 tablespoon onion, chopped

Brush the chicken with butter and sprinkle with salt
and pepper. Place in a crock pot. Sprinkle the dry mix
evenly over all. Cover and cook on Low for 6 to 7
hours.

Approximately 45 minutes before done, combine the
soup, cream cheese, wine, and onion in a small
saucepan. Cook until smooth. Pour over the chicken,
cover and cook for an additional 45 minutes. Serve
with the sauce.

[carnation037]

from chief_cook2
« Reply #802 on Yesterday at 10:27am »

Chicken In Wine Sauce

4 slices bacon, cut into pieces
1/4 cup all-Purpose Flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 pounds cut-up frying chicken, (3 to 3-1/2 pounds)
skin removed
1-1/2 cups fresh baby carrots
1 cup frozen small whole onions, thawed
1 (4.5-ounce) jar Whole Mushrooms, drained
1 garlic clove, minced
3/4 cup Merlot wine
1/2 cup chicken broth
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 cup water
2 tablespoons All Purpose Flour
2 tablespoons fresh parsley, chopped

In a large skillet cook the bacon over medium heat
until crisp.
Remove the bacon from the skillet; drain on paper
towels. Refrigerate
until needed. Remove and discard all but 2-tablespoons
bacon
drippings from the skillet. In a shallow dish or pie
pan, combine 1/4-
cup flour, salt and pepper; mix well. Coat the chicken
pieces
generously with the flour mixture. Add the chicken to
the skillet;
cook for 7 to 10 minutes or until deep golden brown on
all sides.
Place the chicken in a 3-1/2 to 4-quart crock pot. In
the same
skillet, combine the carrots, onions, mushrooms and
garlic. Cook and
stir over medium heat for 5 minutes or until lightly
browned.

Add to the chicken in the crock pot. Add the wine,
broth, dried
parsley, thyme and marjoram to same skillet; cook and
stir until hot,
scraping up the bits from the bottom of the skillet.
Pour over the
chicken and vegetables in the crock pot. Cover; cook
on low setting
for 7 to 9 hours or until the chicken is fork-tender,
the juices from
the chicken run clear and the vegetables are tender.

Remove the chicken and vegetables from the crock pot
with a slotted
spoon; place on warm serving platter. Cover to keep
warm. In a small
bowl, combine the water and 2-tablespoons of flour;
blend well. Add
to the crock pot. Increase the setting to high; cook
until thickened.
Sprinkle the chicken with the reserved bacon and
chopped parsley.
Serve with wine sauce.

Serves: 4.