Family Crock Pot Recipes presents One Dozen of the Best Chicken Crock Pot Recipes... Everyone knows how quick and easy crock pot cooking is, and how delicious the meals turn out after a day of slowcooking. Here are the best and most popular chicken crock pot recipes from Family Crock Pot Recipes to you...
ONE DOZEN BEST CHICKEN CROCK POT RECIPES
Crock Pot Chicken Cacciatore
1 large onion, sliced thinly
1/4 tsp. pepper
1 1/2 lbs. boneless chicken breast
2 cloves garlic, minced
2 (6oz) cans tomato paste
1 1/2 tsp Italian seasoning
8 oz mushrooms
1/2 tsp salt
1/4 c. dry white wine
1/4 c. water
Place the onion in the bottom of the crock pot. Place chicken on the onion. Mix together tomato paste, mushrooms, salt/pepper, garlic, Italian seasoning, wine and water in a bowl. Pour mixture over chicken and cook on low for 6-8 hours. Serves 4.
Chicken and Cornbread Dressing
4 boneless skinless chicken breast halves
1 can cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 (6.00 ounces) package cornbread stuffing mix
Place chicken in greased crockpot. Pour undiluted soup on top of chicken. In a medium sized bowl, combine cornbread stuffing, butter and water. Mix until well combined, then spoon over the chicken. Cover and cook on low for 4 hours or until juices run clear.
Crock Pot Cajun Chicken
1-1/2 lbs chicken thighs
Nonstick spray coating
2 tablespoons nonfat milk
2 tablespoons onion powder
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
Remove skin from chicken. Rinse chicken; pat dry. Spray inside of crockpot with nonstick coating. Arrange the chicken, meaty sides up, in crockpot. Brush with milk. In small bowl, mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the chicken is tender and no longer pink.
Crock Pot Chicken Cordon Bleu
3 chicken breasts skin & bone
3 swiss cheese slices, halved
3 ham slices, halved
2 tbsp margarine
1 can cream of mushroom soup
3 tbsp milk
1/4 tsp seasoned pepper
Flatten chicken breasts with wooden mallet. Cover each half breast with a slice of cheese and ham (thinnly sliced ham). Secure with toothpicks. In skillet, brown chicken in hot margarine. Arrange in crock pot. Combine soup and remaining ingredients and pour over chicken. Cook on LOW for 5 hours.
Crock Pot Salsa Chicken
3-6 frozen chicken breasts
1 large jar salsa
Place chicken in crockpot and pour salsa over chicken. Serve over your favorite rice. Cook on High for 4 hours or Low for 8 hours. Serves 3 to 6
Crock Pot Sweet & Sour Chicken
6 large chicken thighs
1 1/2 C. carrots
1/2 tsp. crushed red pepper flakes
1 1/3 C. sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions, thawed and drained
6 C. hot, cooked rice
Place carrots in crock pot. Top with chicken, sprinkle with red pepper. Cook on LOW heat 6 hours or until chicken is no longer pink. Remove chicken from cooker; drain and discard liquid from cooker. Return chicken to cooker. Pour sweet & sour sauce over chicken; top with pineapple and stir-fry vegetables. Cook on HIGH for 45-60 minutes or until carrots are tender. Serve with rice. Serves 6.
Mexican Crock Pot Chicken
2 cups white cooked chicken meat, diced
12 corn tortillas
1 can low-fat cream of mushroom soup, condensed
1 can low-fat cream of chicken soup, condensed
1/2 cup chicken broth
1 small onion, chopped
4 ounces green chiles, chopped
1 small can chili with beans
1/2 pound cheddar cheese, grated
Place chicken in crockpot. Cut the tortillas into small strips and lay them over the chicken. Mix together the soups, broth, onion, chiles, and chili. Pour over the tortillas. Top with cheese. Cover and cook on LOW for a few hours.
Crock Pot White Chicken Chili
1 lb chicken thighs, cubed
1/4 c veg. oil
1 c. chopped onion
2 tbs. minced garlic
1 tbs. ground cumin
1 lb. ground turkey
2/3 c. pearl barley
2 (16oz) cans Great Northern beans, drained and rinsed
1 tbs. minced canned jalapenos
2 (16oz) cans chicken broth
8 oz. shredded cheddar cheese
Heat the oil in large skillet. Add onion and garlic and cook til tender. Add cumin and stir. Add turkey and chicken and cook through. Put the mixture into a crockpot and add the barley, beans, jalapenos, chicken broth. Cook on high for 4 hours. Serve with cheese. Serves 8-10.
Crock Pot Chicken Stroganoff
6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix
Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender. Serve over cooked noodles or rice.
Crock Pot Chicken Noodle Soup
1 lb chicken thighs
1 Tbsp. olive oil
2 stalks celery, sliced
2 large carrots, chopped
1 onion, chopped
1 14-oz. can diced tomatoes, undrained
1 14-oz. can chicken broth
1 tsp. Italian seasoning
1 9-oz. pkg. frozen peas
1 c frozen egg noodles
Heat olive oil in a skillet over medium heat. Add chicken and cook, stirring frequently, for 5 minutes. Place chicken and remaining ingredients except peas and noodles in a 3-4 quart slow cooker and stir. Cook on low for 6 hours, or until chicken is cooked. Stir in peas and noodles and cook 10 minutes. Serves 8.
Crock Pot Chicken Enchilada Roll-Ups
1-1/2 lbs. boneless chicken breasts
1/2 c. plus 2 tablespoons all-purpose flour
1/2 tsp salt
2tbsp. butter
1c. chicken broth
1small onion, diced
1/4 c. canned jalapeo peppers, sliced
1/2 tsp. dried oregano leaves
2tbsp. heavy cream or milk
6flour tortillas (7 to 8 inches)
6thin slices American cheese
Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeo peppers and oregano. Cook on low 7 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve. Serves 6.
Crock Pot Chicken and Sausage Gumbo
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, cut up
1-1/2 cups chopped cooked chicken
2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 3-1/2-, 4- or 5-quart crockpot place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper. Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours. Skim off fat. Serve over the hot cooked rice. Makes 5 servings.
One Dozen Best Chicken Crock Pot Recipes
BEST CHICKEN CROCK POT RECIPES
