Creamy Southwestern Chicken

This tasty Creamy Southwestern Chicken recipe for the crock pot is pack full of flavor.

Ingredients

4 -6 boneless skinless chicken breasts, halved

2 cloves minced garlic

1/4 tsp. chili powder

1/4 tsp. onion powder

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried thyme

1 8oz. can chicken broth

8 ounces cream cheese, softened

2 (10 1/2 ounce) cans concentrated cream of chicken soup

1 (4 ounce) cans mushroom stems and pieces, drained

Sea Salt and Pepper to taste

Hot rice or pasta

Directions

Place the chicken breast halves in the crock pot.

Combine the seasonings and broth mix well; pour over top of chicken.

Cover and cook on low for 3-8 hours.

Combine the cream cheese and soup until smooth and blended.

Stir in mushroom pieces.

Pour soup mixture over chicken and cook 1 hour or until thinkens.

Serve over hot rice or pasta

Creamy Italian Chicken

This tasty Creamy Italian Chicken recipe for the crock pot is made with a great flavor combination of cream cheese, Italian salad dressing mix, fresh basil, and mushrooms.

Ingredients

4 -6 boneless skinless chicken breasts, halved

1 (1 1/4 ounce) envelopes dried Italian salad dressing mix

2 cloves minced garlic

¼ cup fresh chopped basil

1 8 oz. can chicken broth

8 ounces cream cheese, softened

2 (10 1/2 ounce) cans concentrated cream of chicken soup

1 (4 ounce) cans mushroom stems and pieces, drained

Sea Salt and Pepper to taste

Hot rice or pasta

Directions

Place the chicken breast halves in the crock pot.

Combine the Italian dressing mix and broth until smooth; pour over top of chicken.

Cover and cook on low for 3-8 hours.

Combine the cream cheese and soup until smooth and blended.

Stir in mushroom pieces.

Pour soup mixture over chicken.

Cook 1 hour more or until chicken is cooked through.

Serve over hot rice or pasta. 

Chicken and Noodles Soup

You don't have to be sick to appreciate a bowl of homemade Chicken and Noodles soup.

Ingredients:

4 carrots, sliced
4 boneless, skinless chicken breasts, cubed
1 medium onion, chopped
2 cups water
1 32oz. Swanson chicken broth
6 cloves garlic diced
2 teaspoons dried basil
Sea salt & pepper, to taste
1 pound egg noodles

Directions:

Place carrots in crock pot, followed by all ingredients except noodles.

Cook on LOW for 6-8 hours.

At the end of cooking time, cook egg noodles on stove top.

When noodles are done cooking, add to crock pot; mixing well to combine and serve immediately.

3 Alarm Chili

This 3 Alarm Chili recipe is quick, easy, spicy and SO GOOD!!!! There is no better way to simplify your family meal than with a hearty and tasty chili.

Ingredients:

3lbs. ground beef

1 large yellow onion

4 garlic cloves crushed

1 large red pepper diced

1 8oz. can of diced tomatoes and green chilies

1 8oz. can of kidney beans

3 8oz. cans of pinto beans

1 8oz. can refried beans

1 16oz. can tomato sauce

½ tsp. crushed red pepper

4 Tbsp. chili powder

3 Tbsp. instant coffee

2 Tbsp. butter

Sea salt and black pepper

Directions:

Without draining the juices off pour into the crock pot: diced tomatoes and green chilies, kidney beans, pinto beans, tomato sauce, and re-fried beans. Add instant coffee and stir until blended well. Cover and turn crock pot on to low heat.

In a large skillet melt butter and saute the large yellow onion, garlic cloves, and large red pepper until softened. Then pour into mixture into the crock pot.

Using the same large skillet, crumble ground beef into the skillet and add sea salt and black pepper to your liking. Brown the ground beef stirring often to break the meat up into smaller pieces. Once the meat is done add crushed red pepper and 2 Tbsp. chili powder stir and cook for 3 minutes. Then drain and pour the meat into the crock pot.

Add the rest of the chili powder to the crock pot and stir until blended well. Cover and turn crock pot on to low heat.

Tip: If the chili looks too thick add a can of beef broth to thin it.

Warning: The longer you cook the chili the spicier it will become!!!

Cheesy Chicken Casserole

This dish is loaded with cheesy, creamy goodness. It's perfect served over rice to soak up all of the sauce.

Ingredients

6 chicken breasts, boneless and skinless
3 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted

Directions

Lightly grease Crock Pot or spray with cooking spray. 

Place chicken breasts in the crock pot. 

Top with cheese.

Combine soup and milk, stirring well. 

Spoon over cheese; then sprinkle stuffing mix on top. 

Drizzle melted butter over stuffing mix.

Cook on low 6-8 hours or high 3 to 4 hours.

Burgundy Orange Chicken

This excellent "Burgundy Orange Chicken" crock pot recipe is sure to make your family smile with delight. 

Ingredients:

2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 Tablespoons cornstarch
2 Tablespoons brown sugar, packed
1 Tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon salt

Directions:

Remove skin from chicken. Rinse and place in crock pot.

Combine remaining ingredients in a bowl, stirring until smooth. 

Pour sauce over chicken.

Cover and cook on low 6 to 8 hours. 

Serve with mashed sweet potatoes sprinkled with cinnamon.

Other Crock Pot Recipes You Might Enjoy

Guisado de Pollo (Chicken and Potato Stew)

Spicy Pepsi Chicken

Chicken-Barley Stew

Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo

Garlic Chicken

The garlic takes on a nutty, roasted flavor and the seasoning on the chicken compliments the other flavors.  I served the garlic and onions over angel hair pasta. 

Ingredients:

3 lb. frying chicken, cut into serving pieces

salt and black pepper to taste

2 Tablespoons olive oil

1/2 cup dry white wine

1/8 cup (2 Tablespoons) vermouth

2 Tablespoons fresh parsley, chopped

2 Tablespoons fresh basil, chopped

1 Tablespoon fresh oregano, chopped

1/4 teaspoon crushed red pepper flakes

22 cloves Garlic, peeled

2 stalks celery, sliced

juice of 1 lemon

grated peel of 1 lemon

Directions:

Remove the skin from the chicken pieces. Sprinkle the chicken pieces with salt and pepper.

Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken on all sides, and remove to a platter when golden.

 In a large mixing bowl, blend together the white wine, vermouth, parsley, basil, oregano, and red pepper flakes.

Add the garlic and celery, and mix to coat. With a slotted spoon, transfer the coated vegetables to a slow cooker.

Add the chicken pieces to the remaining herb and wine mixture and coat well.

Place the chicken on top of the vegetables in the slow cooker. Sprinkle the lemon juice and peel over the top of the chicken.

Pour the rest of the wine and herb mixture over the top of the chicken.

Cover and cook on low for 6 hours, or until the chicken is no longer pink in the thickest cuts. Discard the celery and garlic and serve warm.

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Chicken Cacciatore

Chicken Cacciatore is a delicious dish. Putting it in the crock pot can only make it better….and easier.

Ingredients:

1 whole chicken, cut up
1 large, can of diced tomatoes (not drained)
2 large onions, chopped 
2 large green peppers, diced
1 teaspoon minced garlic
2 Tablespoons dried Italian herb blend
1/4 teaspoon red pepper flakes

Directions:

Place cut up chicken in slow cooker. Mix all other ingredients in a large bowl to combine well.

Pour the mixture over the chicken in the crock pot.

Cook on low 8 hours until chicken is falling apart.

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Sweet and Sour Chicken

Has a really good flavor in the chicken, and the sauce is amazing!

Ingredients:

2 Tablespoons ketchup
1 cup water
1/2 cup white vinegar
2 Tablespoons soy sauce
1 cup dark brown sugar, packed
1 1/2 pounds chicken breasts (boneless skinless, cubed)
2 Tablespoons cornstarch
2 Tablespoons water

Directions:

Combine first 5 ingredients in the crock pot and mix well.

Add chicken and cook on low for 6-8 hours OR on high for 3-4 hours.

At the end of the cooking time, combine the cornstarch and water in a small bowl. Stir into the crock pot, mixing well to avoid lumps.

Cook on high setting for an additional 15-20 minutes, stirring often, until thickened.

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Spicy Bacon Wrapped BBQ Chicken

The bacon melts into the chicken and the Spicy BBQ sauce combined with apples creates one really tasty dish!

Ingredients:

3-4 chicken breasts
½ cup Kraft Thick'n Spicy barbecue sauce
1-2 apples, peeled and grated or diced
Juice of 1 lemon
6-8 slices of bacon

Directions:
 
In a small bowl, combine barbecue sauce, grated apple, and lemon juice. 

Rinse chicken breasts and pat dry. Wrap 2 pieces of bacon around each chicken breast half.

Place wrapped chicken in a greased 4-5 quart crock pot and top with BBQ sauce mixture.

Set to low and cook for 6-8 hours.

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Bacon Wrapped BBQ Chicken

The bacon melts into the chicken and the BBQ sauce combined with apples creates one really tasty dish!

Ingredients:

3-4 chicken breasts
½ cup Kraft Hickory barbecue sauce
1-2 apples, peeled and grated
Juice of 1 lemon
6-8 slices of bacon

Directions:
 
In a small bowl, combine barbecue sauce, grated apple, and lemon juice. 

Rinse chicken breasts and pat dry. Wrap 2 pieces of bacon around each chicken breast half.

Place wrapped chicken in a greased 4-5 quart crock pot and top with BBQ sauce mixture.

Set to low and cook for 6-8 hours.

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Chicken and Stuffing

Everybody needs a couple of go-to recipes that are cheap, quick, and easy.  This recipe definitely meets all those requirements, and it's taste great too! 

Ingredients:

1-2/3 cups  hot water

1 pkg.  (6 oz.) Stove Top Stuffing Mix for Chicken

4  boneless skinless chicken breasts, cut into bite-size pieces

1 can  (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup Sour Cream

Directions:

Add hot water to stuffing mix; stir just until moistened.

Place chicken in a the crock pot.  Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

Cook until chicken is done.

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Lemon 'Baked' Chicken

This lemon chicken is absolutely fantastic...your whole family loved it!

Ingredients:

3½- to 4-pound roasting chicken
2 tablespoons olive oil
1 lemon, halved
2 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon pepper


Directions:

Pat chicken dry with a paper towel; rub with oil. Place lemon halves inside chicken; tie legs together with string and tuck in wing tips.

Place chicken in a greased 5-6 quart slow cooker. Sprinkle with seasonings.

Cover and cook on HIGH for one hour; reduce heat to LOW and continue cooking for 4½ hours or until a thermometer inserted into thigh registers 180 degrees.

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