Showing posts with label Slow cooker chicken recipes. Show all posts
Showing posts with label Slow cooker chicken recipes. Show all posts

Friday, November 7, 2014

Bacon Ranch Chicken

This Crock Pot Bacon Ranch Chicken is sure to please  everyone at the dinner table.


4 boneless skinless chicken breasts
4 tablespoon real bacon bits
1 teaspoon minced garlic
1 package ranch dressing mix
1 can cream of chicken soup
1 cup sour cream
1 large tomato; seeds removed and diced
Egg noodles; cooked
Parmesan cheese


Place chicken in greased 5-6 quart slow cooker.

Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well.

Pour over chicken in the crock pot. 

Cook on high 3-4 hours 5-8 hours on low.

Shred the chicken using two forks.

Add tomato.

Serve over cooked egg noodles.

Top with Parmesan cheese.

Tuesday, November 4, 2014

Classic Cowboy Chicken

Cowboy Chicken

An easy-to-follow "Classic Cowboy Chicken" casserole recipe that is just delicious.


4 chicken breasts; skinless

2 teaspoons lime juice
1 tablespoons fresh cilantro; minced
3 garlic cloves; minced
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sour cream (plus extra for serving)
1 cup white wine
2 cups Pacific Chicken Broth
2 cups onion; finely chopped
1 Tablespoon Essence Seasoning
Brown rice; cooked


Place chicken in a 5-6 quart greased crock pot.
In medium bowl mix wine, broth,lime, sour cream, gralic, cilantro, Essence Seasoning, onion and salsa.
Pour mixture over chicken. 

Cook on low for 6-8 hours or high for 4 hours.
With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.
Add the beans and corn to the slow cooker and mix together with the chicken. 

Replace lid and cook for remaining 30 minutes.

Add rice and mix well.

Slow Cooker Picnic Chicken

Picnic Chicken

This easy and awesome Slow Cooker Picnic Chicken will add a touch of home to any picnic.


4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth


Rinse chicken well; pat dry. Place in a greased 5-6 quart crock pot skin side up.
In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.
Pour sauce over the chicken.
Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.

Ruben Chicken Casserole

Use your slow cooker to make this delicious and simple Ruben Chicken Casserole for something different for dinner tonight.


32 ounces sauerkraut; drained and divided in half
1 cup Russian salad dressing, divided
6 boneless skinless chicken breast
1 tablespoon prepared mustard, divided
6 slices Swiss cheese


Layer half the sauerkraut in the bottom of a greased 5-6 quart crock pot. Drizzle with ⅓ cup of dressing.
Place 2 to 3 chicken breasts on top and spread half the mustard over the chicken.
Top with the remaining sauerkraut and chicken breasts; drizzle another ⅓ cup of dressing over all and reserve the remaining dressing for serving.
Cover and cook on low for 4 hours, or until chicken is cooked through and tender.
To serve, place each breast on a plate. Divide the sauerkraut over top the chicken. Top each with a slice of Swiss cheese and a drizzle of the remaining dressing.

Creamy White Wine Chicken with Tarragon

Wow company with this savory dinner that can cook all day while you ran errands or work!

6 skin-on split chicken breasts, trimmed
Sea Salt and pepper
1/4 cup olive oil
1 1/4 lbs. small button mushrooms, trimmed
2 onions, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 garlic cloves, minced
1/2 cup all-purpose flour
1 cup dry white wine
1 cup Pacific Organic Chicken Broth
1 lbs. carrots, peeled, halved lengthwise and sliced 1/2 inch thick
2 tablespoons soy sauce
2 bay leaves
3/4 cup heavy cream
1/4 cup minced fresh tarragon
Dry chicken with paper towels and season with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium-high heat until just smoking. 

Add half of chicken, skin side down, and brown lightly; transfer to plate. 

Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. 

Let chicken cool slightly and discard skin.
Add remaining 2 tablespoons oil, mushrooms, onions, thyme, and ¼ teaspoon salt to pan. 

Cover and cook over medium heat until mushrooms are softened. 

Uncover and continue to cook until mushrooms are dry and browned.
Stir in garlic and cook until fragrant, about 30 seconds. 

Stir in flour and cook for 1 minute. 

Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir broth, carrots, soy sauce, and bay leaves into slow cooker. 

Nestle browned chicken with any accumulated juice into slow cooker. 

Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil. 

Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. 

Discard bay leaves. 

Stir in cream and tarragon and season with salt and pepper to taste. 

Spoon 1 cup sauce over chicken and serve with remaining sauce.

Chicken-n-Corn Chowder

A creamy combination of delicious corn chowder with chicken and colorful vegetables makes this a hearty meal that’s easy to prepare.

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme
1/2 cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), washed and cut into 1/4-inch chunks
1 large carrot, peeled and sliced 1/4 inch thick
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
3/4 cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
Sea Salt and pepper
3 tablespoons minced fresh basil or cilantro
Cook bacon in 12-inch skillet over medium heat until crisp. 

Stir in 1 tablespoon oil and onions and cook until softened. 

Stir in garlic, tomato paste, and thyme and cook until fragrant. 

Stir in flour and cook for 1 minute. 

Whisk in 2 cups broth, scraping up any browned bits; transfer to crock pot.
Stir remaining broth, potatoes, carrot, and bay leaves into slow cooker. 

Season chicken with salt and pepper and nestle into crock pot. 

Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. 

Let soup settle for 10 minutes, then remove fat from surface using large spoon. 

Discard bay leaves.
Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 2-3 minutes. 

In separate bowl, microwave creamed corn until hot, about 2-3 minutes.
Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. 

Stir in basil, season with sea salt and pepper to taste, and serve.

Chicken and Sausage Gumbo

This Louisiana favorite "Chicken and Sausage Gumbo" is made easier by utilizing your crock pot but it taste just like traditional gumbo.

1/2 cup olive oil
1/2 cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery, chopped fine
5 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Sea Salt, to taste
1/4 teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 pound Andouille sausage, sliced ½ inch thick
12 ounces frozen cut okra; thawed
2 bay leaves
4 pounds bone-in chicken thighs, skin removed and trimmed
4 scallions, sliced thin
2 tablespoons minced fresh parsley leaves

Heat the oil in a large Dutch oven over medium heat until simmering. 

Gradually stir in the flour with a wooden spoon, working out any small lumps.  

Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown; about 20 minutes. 

The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.
Stir in the onions, bell peppers, celery, garlic, thyme, sea salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. 

Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.
Once simmering, transfer the mixture to the crock pot and stir in the sausage, okra, and bay leaves until evenly combined.
Season the chicken with salt and pepper and nestle it in the crock pot. Cover and cook on low until the chicken is tender, 4 to 5 hours.
Remove the chicken to a platter and let cool slightly. 

Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. 

Using two forks, shred the chicken, discarding the bones and fat. 

Remove the bay leaves and stir in the shredded chicken, scallions, and parsley. 

Refrigerate overnight, reheat in the morning and add to your crock pot.

Cook 45 minutes or until boiling hot.

Season with sea salt and pepper to taste before serving. 

Serve with rice.

Chicken Fricassee

Chicken fricassee is an old-fashioned recipe bringing a rich flavor to your meal.

4 skinless boneless chicken breasts
non-stick cooking spray
1 can cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon sage
1 teaspoon salt
1 small package portabello mushroom sliced
1/4 teaspoon pepper

Chive Dumplings Ingredients

3 Tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk
Spray crock pot with non-stick cooking spray. 

Place chicken in crock pot.

Mix remaining ingredients together and pour over chicken. 

Cover and cook on low 6-8 hours.

1 hour before serving, prepare chive dumplings by mixing dry ingredients and butter.

Add chives and milk, combine well. 

Drop by teaspoonfuls onto hot chicken and gravy. 

Cover and cook on high for an additional 20 to 30 minutes.

Chicken Pizza

This great-tasting all-star pizza pie is sure to bring a smile to your children's faces.


4 skinless, boneless chicken breasts - cut into bite size pieces
1 onion, chopped
2 green bell peppers, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons thyme
1 cloves garlic, pressed 
1 bay leafs
1 cup mozzarella cheese
1 Boboli Bread shell


Place all ingredients in slow cooker. 

Stir to make sure all chicken is coated well.

Cook on Low setting for 8 hours, until chicken, onions and peppers are tender.

Spoon pizza topping onto shell, top with mozzarella cheese and bake at 350 degrees until cheese has melted. 

Italian Chicken Dinner

There's nothing more classic and comforting than an Italian Chicken Dinner, pasta and vegetables.

4 chicken breasts, cut in half
1 pound package sweet Italian sausage, cut in half
1 large (16 oz.) container fresh mushrooms, cut in half
2 large onions, sliced thickly
2 large green peppers, sliced thickly
1 large (28 oz.) can stewed tomatoes
1 (8 oz.) can seasoned tomato sauce
2 Tablespoons Italian seasoning
Salt & Pepper

Place chicken breasts and sausage evenly on the bottom of the crock pot.
Mix all other ingredients together in a large bowl, blending well.
Pour sauce over chicken and sausage in the crock pot. Cook 6 - 8 hours on low.
Serve over pasta with plenty of shredded mozzarella cheese.

Golden Chicken Stew

Golden Chicken Stew is as easy to make as beef stew and its a fantastic crowd pleaser.

4 chicken breasts, skinless & boneless
1 large onion, sliced
1 pint fresh mushrooms, thinly sliced
4 medium carrots, thinly sliced
1 cup frozen peas
4 cloves garlic, finely chopped
2 can golden cream of mushroom soup
1 can French Onion soup
1 pound red potatoes, thickly sliced


Cut the chicken into bite size chunks, in a small skillet add small amount of olive oil and brown chicken.
Remove from pan, set aside and brown onion until almost soft. Add mushrooms and garlic and sauté for additional 5 minutes.
Layer red potato slices in bottom of crock pot, add some of the onions and mushrooms, then all of the chicken. Top with rest of the onions and mushrooms.
 Empty all three soups into sauté pan on low heat. Stir and combine thoroughly then pour over chicken.

Cook on low for 6-8 hours or until potatoes are tender.

Mexican Chicken Taco Soup

Chicken Taco Soup

This snappy "Mexican Chicken-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

2 lb shredded chicken breast or ground chicken
1 (32 oz.) Pacific Organic Chicken Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips
2 Tablespoons olive oil
1 medium onion; diced


In a large skillet heat oil and cook chicken until no longer pink, 5-7 minutes, stirring occasionally. 

Spoon meat into the crock pot.

Reduce heat and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the meat and onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.
To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).

Saturday, November 1, 2014

Chicken and Dumplings with Homemade Egg Noodles

This easy old fashioned recipe for "Chicken and Dumplings" with homemade egg noodles, is made using Grandma's recipe! The fresh pasta cooks much quicker than dried pasta. It's a crowd winner that is down right delicious!

4 skinless, boneless chicken breast halves
1 Tablespoon butter
1/4 teaspoon black pepper
3 cloves garlic, minced 
2 1/2 cups flour
½ teaspoon sea salt
2 cans condensed low sodium chicken broth
1 small onion, finely chopped
6 large eggs, beaten
1 cup frozen peas
1 cup carrots, sliced 


In a small saucepan over medium heat, melt butter.

Add 1 tablespoon flour and stir until the butter and flour are well combined.

Pour in small bowl, cover and set aside.

Egg Noodles:

In a large bowl, stir together the flour and sea salt. 

Add the beaten eggs. 

Knead dough until smooth, about 5 minutes. 

Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. 

Cut into desired lengths and shapes.

Allow to air dry while chicken is cooking (the longer you let them air dry the better they will be).


Place the chicken, broth, peas, carrots and onion into the slow cooker. 

Fill with enough water to cover.

Cook for 5 to 6 hours on High or 7 to 8 hours on low.

About 30 minutes before serving, place the egg noodles in the slow cooker.

Cook until the dough is no longer raw in the center.

Add the flour and butter mixture.

Stir until thickened and serve.