Chicken Crockpot Recipe
2.5 – 3 pounds pieces of meaty chicken pieces; rinsed, drained & skin removed
3 cup of mushrooms (fresh); sliced
1 pc of onion (large); sliced
2 garlic cloves; chopped
3/4 cup of broth of chicken
1 canned tomato paste (6 oz)
1/4 tsp of salt & pepper
1/4 cup of red wine (dry, preferably Merlot)
2 Tbsps of tapioca (quick-cooking)
2 Tbsps of basil (fresh); snipped
2 tsp of sugar
2 cup of cooked pasta (hot)
2 Tbsps of Parmesan cheese; shredded finely
A sprig of parsley
Toss in the mushrooms, garlic and onions in the crockpot. Mix well. Place the chicken meat on top. Set it aside.
Meanwhile, combine chicken broth, red wine, tomato paste, basil, tapioca, pepper and salt in one large mixing bowl. Whisk ’til blended well. Pour this mixture over the chicken.
Cover with lid. Set the heat to low. Cook for 7-8 hours. Serve it over cooked pasta. Garnish with grated Parmesan and a sprig of fresh basil or parsley prior to serving.
>> Chicken Mushroom Sauce with Red Wine Recipe
Chicken Crockpot A La King Recipe
1.5 – 2 lbs of chicken fillet tenders
1 – 1.5 c of carrots (matchstick-cut)
1 bunch of scallions; cut into 1/2-inch thick pieces
1 jar of pimiento (Kraft, 5oz)
1 canned cream chicken soup (98%PRCTG% fat-free)
2 Tbsps of dry sherry
Salt & pepper
Combine the chicken tenders, carrots, scallions, cheese spread, cream of chicken, dry sherry, salt and pepper into a large crockpot. Stir well. Cover with lid. Set heat to low. Cook for 7-9 hours. Use as a topping for steamed rice or crusty bread.
>> Chicken Crockpot A La King Recipe
Cheesy Chicken Recipe I
1 canned cheddar cheese soup
3 pcs of whole chicken breast fillet; washed, skinned, drained & cubed
2 canned cream of chicken soup
Place the chicken into the crockpot. Set aside.
In a small bowl, combine pepper, garlic powder and salt in a small bowl. Mix it well with the chicken breast fillets. Set aside.
Whisk the cream of chicken and Cheddar cheese soup in a medium-sized bowl ’til blended well. Pour this mixture over the breast fillets. Stir lightly.
Cover with lid. Set the crockpot control to low. Cook for a minimum of 8 hours without lifting the cover. When cooked, stir lightly. Use as topping for steamed rice or pasta. Garnish with a sprig of parsley.
>> Cheesy Chicken Recipe
Honeyed Chicken Wings Recipe
3 lbs. chicken (all wing parts)
2 tbsps. oil (vegetable)
1/2 of a clove of garlic, mince finely
Pepper & salt for seasoning
2 tbsps. ketchup
1 cup of honey
1/2 cup of soy sauce
Rinse your wings then take off the tips then discard them. Wings should be sliced in two parts then sprinkled with some pepper & salt.
Mix together remainder of the ingredients & blend them well. Get your crockpot and put your wings inside and add in the sauce as well. Cook the dish at low settings for 6-8 hrs.
Bourbon Chicken Breasts Recipe
Salt and pepper
1/2 tsp of paprika
1/4 cup of flour
1/4 tsp of chervil; dried
1/4 cup of bourbon seasoning
1 canned mushrooms (4 ounces); not drained
1/4 tsp of sugar
1 canned tomatoes (10 ounces)
2 Tbsps of onion; minced
2 Tbsps of parsley; sliced
2 Tbsps of oil
4 pcs of chicken breast fillet halves
2 Tbsps of butter
Mix paprika, flour, salt and pepper in a medium-sized bowl. Add the chicken. Mix ’til coated evenly.
Place a nonstick skillet with butter over medium heat. When the butter melts, saute the chicken ’til the two sides turn light brown. Add in parsley, onions, and chervil. Stir for about a minute, and then transfer to a crockpot.
Whisk together bourbon seasoning with mushrooms, tomatoes, and sugar in a small bowl ’til well-blended. Pour this mixture over the chicken. Put on the lid. Set heat to low. Cook for 6-7 hours.
>> Bourbon Chicken Breasts Recipe
Crockpot Chicken in Wine (Coq au Vin) Recipe II
1 tsp of salt
1 tsp of ground black pepper
2 Tbsps of butter
2.5 lb of chicken; chopped
1 garlic clove; pound
1/4 tsp of pepper
1 tsp of salt
6 slices of bacon; cooked crisp & crumbled
1/2 tsp of thyme; dried
2/3 c of scallions; chopped
1 c of broth of chicken
8 pcs of white onions (small); skinned
1/2 lb of whole mushrooms
1 c of Burgundy wine
1 tsp of parsley; chopped
8 pcs of potatoes (small); rinsed
Combine chicken, pepper, and salt in one large bowl. Mix well to season evenly.
Place a nonstick skillet with butter over medium heat. Once the butter melts, saute garlic and onions for 2 minutes. Add the chicken. Saute ’til light brown on each side.
Transfer to crockpot together with mushrooms, bacon, scallions, thyme, chicken broth, and potatoes. Mix well. Cover with lid. Set heat to low. Cook for 6 hours.
About an hour into cooking, pour the Burgundy wine over the chicken. Stir lightly. Set heat to high.
Cook for another hour. Sprinkle with parsley prior to serving.
>> Crockpot Chicken in Wine (Coq au Vin) Recipe II
Lemon Baked Chicken Recipe
16 ozs. of boned & skinned chicken breast (uncooked), sliced in 4 pcs.
1 tsp. of paprika
1 tsp. lemon pepper
A lemon
Put the chicken breasts inside your crockpot/slow cooker. Next, add in juices from half of the lemon on the chicken then sprinkle with paprika and lemon pepper on the top.
Remaining half of the lemon should be cut sliced thinly then arrange the lemon pcs. all around the chicken. Cook covered at high settings for about 4 hrs.
Cheesy Chicken Crockpot Recipe
Garlic; crushed
Salt & pepper
1 pc chicken; fried & chopped
2 Tbsps of butter; melted; divided
1 pkg of Italian seasoning mix (dry)
1 brick of cream cheese (8 oz); cubed
1 onion (large); chopped
1/2 c of chicken broth
1 canned cream of chicken soup
Mix the Italian seasoning with 2 Tbsps of melted butter in a large bowl ’til blended well. Toss in the chicken pieces and mix well to coat evenly.
Place seasoned chicken in the crockpot. Cover with lid. Set heat to low. Cook ’til chicken is tender (about 6-7 hours).
Approximately 45 minutes prior to cooking chicken completely, place a medium-sized saucepan with the remaining 1 Tbsp of butter, over medium heat. When the butter melts, fry onions ’til it wilts.
Stir in garlic. When the garlic turns light brown, reduce heat to low. Add in cream cheese cubes, chicken broth, and cream of chicken soup. Add a dash of ground black pepper and salt.
Stir ’til well-blended. Let it simmer – stirring frequently – ’til cheese melts. When chicken is done, pour the cheese sauce over it. Stir lightly. Cover with lid. Continue cooking for another half hour.
To serve, take out the chicken pieces first and transfer it to a platter. Spoon some sauce over it, and garnish with a sprig of parsley. Serve with steamed rice.
>> Cheesy Chicken Crockpot Recipe
Greek Chicken Recipe
6 pcs. skinned chicken breast
1 big can of sauce (tomato)
A can of mushrooms, sliced
A can of olives (ripe)
1 tablespoon of juice from a lemon
1 tablespoon of garlic
1/2 cup of brandy/wine (if desired)
1 teaspoon of oregano
2 cups of rice
1 small can of tomatoe puree
salt for seasoning
Rinse your chicken then take off any remaining fat. Put in your oven and bake at 350′ F for 1 hr. In the meantime, mix together all ingredients aside from the rice.
Place chicken & the tomato sauce inside your crockpot then cook it at low settings for 4 hrs. for flavors to incorporate well. Prior to serving, rice should be cooked as per instructions from its package. Plate the rice and put sauce and chicken on the top.
Crockpot Chicken and Cheese Soup Recipe
1 canned cream of broccoli soup
1 canned cheese soup (broccoli)
2 pkgs of chicken breast fillets; diced
1 canned vegetables (mixed)
1 to 2 Tbsps of Tapioca
1 c of cheese (cheddar); shredded
1 canned mushroom soup
Combine chicken, pepper and salt in a bowl. Mix it well. Toss into crockpot. Pour the cream of mushroom, cream of broccoli, and broccoli cheese soup over the chicken. Stir well.
Cover with lid. Set heat to low. Cook for about 4 hours. Stir in mixed vegetables, tapioca, and shredded cheese. Cover with lid. Continue cooking ’til cheese melts (about 2 hours more). Stir occasionally.
>> Crockpot Chicken and Cheese Soup
Cheesy Mushroom Chicken Recipe
Salt and pepper
1/2 c of sherry wine
1 pc of frying chicken; sliced; rinsed and pat dry
2 Tbsps of butter (or margarine); softened
2 Tbsps of Italian salad dressing mix (dry)
2 pkgs of cream cheese (3 oz); cubed
1 Tbsp of onion; minced
1 canned cream of mushroom soup
Lightly smear the chicken pieces with melted butter; and then sprinkle it with pepper and salt. Arrange it in the crockpot. Afterward, sprinkle the chicken with the dry Italian salad dressing. Cover with lid. Set heat to low. Cook it for 4-5 hours.
While waiting, combine the cream of mushroom, cream cheese, onions, and sherry wine in a medium-sized bowl. Stir well. Pour it over the chicken. Cover with lid. Set heat to low. Cook it for another half hour, stirring occasionally.
>> Cheesy Mushroom Chicken Recipe
Slow-Cooker Seafood Chowder Recipe
2 pounds fish fillets (frozen)
A can of evap. milk
1/4 pound of salted pork/bacon, diced
1/4 teaspoon of pepper
1 medium-sized onion, chop it up
1.5 tsp. of salt
4 med. peeled & cubed potatoes
2 c. of water
Frozen fillets of fish should be thawed out in your fridge then slice it up in bite-sized pcs. In a skillet, cook onions, salted port/bacon until the meat is done and onions turn golden.
Drippings should be drained then place all the sauteed meat and onions inside your Crockpot together with pcs of fish. Next, add in pepper, salt, water and potatoes.
Cook covered at low settings for about 6 to 9 hrs. Add in evap. milk in the last hr. of cooking. If chowder turns out more thick than desired, then just add in milk.
Creamy Rice and Chicken Recipe II
2 to 3 lbs chicken breast fillet (skinless); skinned & cut into 1/4-inch strips
1 tsp of Salt
1 tsp of ground black pepper
1 tsp of garlic powder
1 pkg of Lipton chicken-flavored rice
1 can of cream of celery soup
1 can of cream of chicken soup
1 c of water
Combine chicken, salt, pepper, and garlic in a bowl. Mix well. Set aside.
Cook rice in the crockpot. This should take around 1-2 hours on high. You may have to adjust the length of cooking time, if needed. Just right after the rice has boiled and dried a bit, reduce heat to low. Top it with chicken.
Combine cream of celery and chicken soup in a bowl; and pour it evenly over seasoned chicken. Cover with lid. Set heat to low. Cook ’til chicken is tender (approximately 6-8 hours longer).
>> Creamy Rice and Chicken Recipe
Russian Chicken Recipe
4-6 pcs. of chicken
1 pc. envelope of soup-mix (onion flavored)
1 (16-oz.) jar of dressing (Russian style)
1 (10-oz.) jar of preserves (apricots)
salt (seasoned)
pepper for seasoning
In a bowl, mix together soup-mix, preserves & dressing then empty the mixed ingredients out in your Crockpot. Season chicken pcs with the pepper & salt.
Put the chickens with their skin sides facing down inside your pot. Then, cook at low settings for about 8 hrs. or if cooking at high then cook for 4 hrs.
This recipe makes 4 to 6 servings.
Crockpot Honey-Glazed Chicken Recipe
1 acorn squash; peeled & sliced into chunks
1 canned broth of chicken (14.5 oz)
A dash of salt & pepper
1/2 tsp of garlic; crushed
1/4 c of honey
A dash of nutmeg
2 carrots; rinsed, peeled & coarsely chopped
2 parsnips; rinsed, peeled & coarsely chopped
4 pcs of chicken breast fillets (small); rinsed & drained
Mix the parsnips, crushed garlic and carrots in the crockpot. Spread evenly. Place the chicken breast fillets on top. Pour the broth over the chicken. Top the chicken with squash chunks.
Add a dash of nutmeg, salt, and ground black pepper. Pour in the honey. Cover with lid. Set heat to low. Cook ’til chicken is tender (approximately 8-10 hours).
>> Crockpot Honey-Glazed Chicken Recipe
Lemon Pepper Chicken Recipe
5 pcs. skinned & boned chicken breast (any chicken pc. will actually do)
2 tbsps. margarine (melted)
Lemon pepper seasoning
Place your chicken inside your crockpot/slow cooker then make sure to generously sprinkle the chickens with the seasonings. Add in margarine on the chicken pcs. and cook at low settings for about 10 hours or if cooking at high settings then cooking time is 6 hours
Garlic Roasted Chicken Recipe
1 (5-lb.) Chicken (for roasting)
5 cloves of garlic, minced
Pepper & salt for seasoning
1/4 lb. butter (sweet)
Paprika
1/2 c.chicken stock
Season chicken thoroughly with paprika, pepper & salt. Divide your garlic into 2 and stuff the first half into the chicken’s cavity then the other half spread over your chicken.
Put your chicken into a slow cooker/Crockpot and dot several pcs. of sweet butter onto chicken’s breast part. Add in remainder of your ingredients then cook at low settings for about 6-8 hrs. Chicken should be served together with its butter & garlic sauce
Crockpot Chicken in Wine (Coq au Vin) Recipe III
A dash of nutmeg
1/3 c of shallots; chopped finely
1/3 c of red onion; chopped finely
2 pcs of carrots; cut into 4 crosswise & lengthwise
1/2 lb of pearl onions; peeled, boiled briefly, drained
3/4 tsp of thyme; crushed
1 c of white wine (dry)
2 Tbsps of Cognac
2 c of chicken broth
1/4 lb of mushrooms (Shiitake); stems removed and caps thinly sliced
1/4 c of all-purpose flour
1 bay leaf
1 tsp of salt
1 tsp of ground black pepper
2 Tbsps of olive oil
1 tsp of garlic powder
3 lbs of chicken pcs; washed and pat dry
Combine chicken, salt, pepper, and garlic powder in one large bowl. Mix well to season evenly.
Place a nonstick skillet with olive oil over medium heat. When the oil is hot, saute garlic and half of the red onions for 2 minutes. Saute chicken ’til light brown on each side. Remove from heat. Transfer to platter together with grease.
Dump the shallots, carrots, remaining half of the onions, thyme, and bay leaf into crockpot. Spread evenly. Top the veggies with chicken. Mix the 1.5 cups of broth, Cognac and wine in a medium-sized bowl. Stir well. Pour this over the chicken.
Cover with lid. Set heat to low. Cook chicken for 6 hours. Add Shitake mushrooms. Combine remaining broth with flour. Mix ’til flour dissolves. Pour into crockpot. Stir lightly.
Put the lid back. Cook the Coq au Vin on high for about 15-20 more minutes. Remove bay leaf. Sprinkle with a dash of nutmeg prior to serving.
>> Crockpot Chicken in Wine (Coq au Vin) Recipe III
Sweet ‘N’ Sour Chicken Recipe
6 pcs. medium-sized carrots, sliced in 1/2-inch chunks
1 can (15-oz.) of chunky pineapple, drained
1 small onion, chopped fine
1 jar (10-oz.) of sauce (Sweet and Sour)
2 tbsps. cornstarch
1/2 cup of green bell pepper, chopped fine
3 pcs. of skinned chicken breast, cut in half
1/2 teaspoon of salt
Put all the ingredients inside your Crockpot and the chicken should be placed on the top. Cook covered at low settings for 6 to 8 hrs. Take out chicken pcs. then thicken up your sauce using 2 tbsps. of cornstarch that has been dissolved in water.
Drizzle sauce on the chickens or you can take out bones from the chicken then serve together with the sauce. Serve it together with some steamed brown/white rice.
Chicken, Olive and Artichoke Fusion Recipe
1.5 lbs of chicken breast fillet halves; skinned, rinsed, drained, & cut into 1/4-inch strips
2 c of mushrooms (fresh); sliced
1 canned tomatoes (14.5 oz); diced
1 pkg of artichokes (frozen, 8 oz)
1 c broth of chicken
1 onion (medium); minced
1/2 c of sliced black pitted olives; drained
1/4 c of dry white wine
3 Tbsps of tapioca (quick-cooking)
1/4 tsp of salt
3/4 tsp of thyme (dried); crushed
4 c of couscous; cooked
1/4 tsp of pepper
2 to 3 tsps of curry powder
Combine sliced mushrooms with tomatoes, chicken broth, artichoke hearts, chopped onions, sliced olives and dry white wine in a crockpot (3.5 quarts). Mix well. Add tapioca, crushed thyme, curry, pepper, and salt.
Add the chicken, and then stir lightly. Cover with lid. Set heat to low. Cook for 7-8 hours, stirring occasionally. May be served over hot couscous or steamed rice. May be used as sauce for pasta, too.
>> Chicken, Olive and Artichoke Fusion Recipe
Chicken and Cheese Casserole Recipe
1 chicken breast; quartered
1 can of cream of chicken soup
4 slices of Swiss or American cheese (Velveeta)
1 Tbsp of Parsley; chopped
1/2 c of white wine
1 tsp of butter � for greasing
Grease crockpot with butter. Arrange chicken pieces on the bottom of crockpot. Mix together soup and wine in a small bowl. Pour this over the chicken pieces.
Top the chicken with the cheese slices. Sprinkle with chopped parsley. Cover with lid. Set heat to low. Cook for 6-8 hours (’til chicken is tender).
>> Chicken and Cheese Casserole Recipe
Chicken and Pasta Crockpot Soup Recipe
2 pcs of onions; sliced
3 pcs of carrots; chopped
2 tsps of salt
1/4 tsp of ground black pepper
1/2 tsp of basil
1/4 tsp of leaf thyme leaf
3 Tbsps of parsley flakes (dry)
1 pkg of peas (frozen, 10 oz)
1 chicken breast fillet (2.5 – 3 lbs); diced
4 c of water/chicken stock
1 c of pasta (bowtie or macaroni)
2 stalks of celery; cut diagonally into 1/4-inch slices
Place the chicken, onions, carrots, celery, salt, ground black pepper, basil, thyme, parsley flakes, peas, and chicken stock into the crockpot. Stir well. Cover with lid. Set the heat to low. Cook for 8-10 hours.
Remove the cover. Toss in the pasta. Put on the lid again; and continue cooking for 2 more hours.
>> Chicken and Pasta Crockpot Soup Recipe
Chicken Crockpot A La King Recipe II
1 canned cream of chicken soup
1/4 tsp of ground black pepper
1 lb of chicken breast fillets; cubed
1 celery rib; sliced
1/2 c of green bell pepper; chopped
1/4 c of onion; minced
1 pkg of peas (frozen, 10 oz); thawed
cooked rice (hot)
2 Tbsps of pimentos; cut into small cubes & strained
1/2 tsp of cayenne pepper
Mix together the cream of chicken soup, ground black pepper, cayenne pepper and flour in the crockpot ’til smooth. Add the chicken, to be followed by chopped celery, green bell pepper, and chopped onions.
Stir well. Cover with lid. Set heat to low. Cook for 6-7 hours. Add the pimiento and peas. Stir well. Use as topping for baked rice meal.
>> Chicken Crockpot A La King Recipe II
Garlic Pepper Chicken Parmesan Recipe
4 pcs. quarters of chicken legs
2 tbsps. Mrs. Dash Garlics seasoning (roasted garlic)
A can of Zucchini w/ Sauce(tomato), DelMonte brand
3 ozs. mozzarella, shredded
Place the chicken inside your slow cooker/crockpot and season it well. Add in zucchinis with the sauce (tomato) on the chicken meat. Cook the dish for about 6 hrs. at high settings then scatter the shredded cheese all over and continue to cook just until mozzarella has melted (30 minutes)
Chicken and Onion Dumplings Stroganoff Recipe
1 Tbsp of flour (all-purpose, preferably Gold Medal)
1 envelope of chicken gravy mix (0.87- 1.2 oz)
1 lb of chicken breast fillet halves; skinned & cubed
1 bag of stew veggies (16 oz)
1 jar of mushrooms (4 oz); strained, sliced
1 c of peas
1.5 c of Bisquick Original baking mix
1/2 c of milk
1 c of water
4 pcs of scallions; chopped coarsely
1 c of sour cream
Combine the sour cream, all-purpose flour, water, and gravy mix in a crockpot (4 quarts). Mix ’til blended well. Add chicken, sliced mushrooms and stew vegetables. Stir lightly. Cover with lid. Set heat to low. Cook for 4-5 hours, stirring occasionally.
About an hour into cooking chicken, add the peas. Afterward, prepare the onion dumplings. Combine the onions and baking mix in a medium-sized bowl. Add the milk, and mix well.
Increase temperature to high. Spoon small amounts of dumpling mixture (about a teaspoonful) and drop it into the chicken and sauce mixture one by one ’til nothing is left.
Cover with lid. Continue cooking for the rest of the cooking time, stirring occasionally. Make sure that dumplings are cooked (toothpick should come out clean when you insert it) prior to serving. May be served together with pasta or mashed potatoes.
>> Chicken and Onion Dumplings Stroganoff Recipe
Garlic Chicken With Cabbage Recipe
1 pc. chicken (whole)
1/2 -1 pc. chopped white or red onion (whole)
3 to 8 pcs. cloves of garlic OR
Garlic powder or salt (as desired)
Pepper & salt for seasoning
Get your whole chicken & season it well then put inside your crockpot/slow cooker. Add in cloves of garlic, pepper, salt & onions. Fill your pot up with some water 1/4 of the way. Cook, covered, at high settings for 6-8 hrs. or until chicken meat falls off from the bones.
In your last 1 hr. of your cooking time, slice up a cabbage head (either red or green) and take out its core. Then put it inside a big pot with 1/2-1 c. water then add in also some pepper, garlic salt & 2 tbsps. of margarine or butter. Continue cooking at medium high settings for about 20 to 30 mins.
After the cabbage and chicken is cooked, put some cooked cabbages onto a serving bowl then top it with some chicken & pour chicken stock over it. Seasonings in this recipe can be adjusted to suit your taste.
Spanish Chicken Recipe
2 lbs. skinned & boned chicken breasts
Tomatoes (stewed)
Pepper & salt (seasoned)
Pitted olives (black
Beer/tomato sauce/tomato soup with equal amounts of stock/water
Mushrooms (sliced), drained
Slice chicken up into bite size pcs. then season them well. Put chickens inside your Crockpot then add in all other ingredients too. Cook, simmering for a whole day at low settings. Best served on top of cooked rice.
Makes 4 servings
Chicken Barbecue Recipe II
1/2 c of brown sugar
1 tsp of seasoning (Mesquite)
1/2 tsp of garlic powder
1/2 to 1 tsp of red pepper flakes
4 to 6 pcs of chicken breast fillet
1 bottle of barbeque sauce
1/2 c of white vinegar
Combine the barbecue sauce, white vinegar, brown sugar, mesquite seasoning, garlic powder, and red pepper flakes in a small bowl; and whisk well.
Place the chicken breast fillets in the crockpot and pour the barbecue sauce over it. Cover the crockpot. Cook on low heat for about 4 hours. May be served with buttered beans and mashed potatoes.
>> Chicken Barbecue Recipe II
Crockpot Country Chicken Stew with Basil Dumplings Recipe
12 pcs. white small onions
1 lb. boned & skinned thighs of the chicken
1 lb. boned & skinned chicken breast, halved
1/2 tbsp. basil leaves (fresh), chopped OR
2 tbsps. of flour (all-purpose)
1/2 tsp. dried basil, crumbled
Pepper & salt for seasoning
1 big bell pepper(red), sliced in 1-inch squares
4 garlic cloves, sliced thin
2 c. of canned stock of chicken
1/3 c. of white wine (dry)
2 tbsps. of butter (in room temp.)
1 lb. fresh asparagus, sliced in 1.5-inch lengths
Water
For dumplings:
1/4 c. of basil leaves (fresh), chopped OR
1 tbsp. of dried basil, crumbled
1/3 c. of whole milk
1 c. of buttermilk & baking mix
1. Slice a tiny X onto each onions’ root end. Put some water on a regular-sized saucepan then bring it to boiling point. Put onions inside the pan with boiling water then decrease heat & cook simmering for around 5 mins. Drain off the water then rinse onions under cold running water and take off the skins.
2. Wash your chicken slices then dry them using some paper towels. Slice into quarters the chicken meat (thighs and breast) Sprinkle the basil on chicken then season with some pepper & salt.
3. Place the chicken slices into a 3.5 qt. Crockpot then top it with the garlic, bell pepper slices and onions. Add in broth & wine and don’t stir it. Cook, covered, at low settings for about 6 to 8 hrs. and if on high settings then 2 to 2.5 hrs.
4. Stew should be stirred and if you were cooking it on the low settings then increase to the high settings. On a bowl, mix together butter & flour then add this to the Crockpot then continue cooking until the sauce starts thickening (5 mins.). Add asparagus slices.
5. On a bowl, mix together all the ingredients just until incorporated well then drop them by tablespoonfuls into your stew in six little rounds. Cook, covered, for 25-30 mins. just until the dumplings have cooked thoroughly. This dish is best served warm.
Creamy Rice and Chicken Recipe III
1 canned cream of mushroom
1 canned cream of celery
1 canned whole mushrooms (small)
1 jar strips of pimento (small); strained
1/2 green bell pepper; sliced
1/2 onion; minced
1 canned water chestnuts; strained & sliced
8 pcs of breasts of chicken; cut into 2
1/8 cup of Parmesan cheese; grated
1 tsp of Salt
1 tsp of ground black pepper
1 tsp of garlic powder
3/4 cup of rice
Pour the rice into the crockpot. Set aside. Meanwhile, mix together chicken, salt, pepper, and garlic in a bowl. Set aside.
Combine cream of celery, cream of mushroom soup, mushrooms, pimento strips, green bell pepper, onions and water chestnuts in a large bowl. Stir ’til well-blended.
Pour 1/2 of the mixed soup over the rice, to be followed by the chicken. Evenly top the chicken with what is left of the soup. Cover with lid. Set heat to low. Cook for about 6-8 hours (’til chicken becomes tender). Sprinkle with grated Parmesan prior to serving.
>> Creamy Rice and Chicken Recipe III
Crockpot Creamy Chicken Dinner Recipe
3/4 cup of green beans (frozen)
1 big can of soup (cream of chicken)
2 regular-sized cans of (cream of mushroom) soup
4 pcs. skinned & boned chicken (seasoned with powdered onion, powdered garlic, and salt)
3/4 cup of carrots (frozen & cut up)
Put your ingredients all together in your slow cooker & then cook for 7 hrs. in low heat. Then add in 2 c. of rice 5 mins. before the cooking is done.
Chicken Teriyaki Wings Recipe
16 pcs of chicken wings (3 lbs); rinsed, drained, wing tips removed & cut at the joints
1 pc of onion (large); diced
1 c of soy sauce
1 c of brown sugar
2 tsps of ground ginger
2 garlic cloves; finely chopped
1/4 c of dry cooking sherry
Combine pepper and salt in one medium-sized bowl. Toss in the chicken. Mix well. Transfer the chicken parts to a broiler pan.
Cook it about 5 inches away from the heat ’til evenly golden (approximately 15-20 minutes). When done, toss the chicken into the crockpot. Set aside.
Combine the soy sauce, onions, ginger, sugar, sherry, and garlic in a small mixing bowl. Whisk ’til well blended. Pour the mixture over the chicken. Cover with lid. Set to low.
Cook for 4-6 hours, stirring occasionally. Transfer to a platter and garnish with a sprig of parsley.
>> Chicken Teriyaki Wings Recipe
Chicken Crockpot Cacciatore Recipe
3-4 lbs of chicken pieces
1 can of cut-up tomatoes (large); undrained
1 onion; chopped
1 green bell pepper; chopped
2 garlic cloves; minced
1 Tbsp of Italian Herb seasoning
1/2 tsp of red pepper flakes
1 Tbsp of Parmesan cheese
Combine all the ingredients in a crockpot. Mix ’til well blended. Cover the crockpot with the lid. Set the heat to low. Cook ’til chicken meat start to disintegrate (8-10 hours). Stir lightly. Serve as rice topping or pasta sauce.
>> Chicken Crockpot Cacciatore Recipe
Crockpot Chicken and Brown Rice Casserole Recipe
1 cup of chicken; cut into small cubes & cooked
2 pcs of onions; minced
2 celery ribs; sliced
2 cup of rice (brown); cooked
1 cup of almonds; sliced & lightly toasted
2 cup of broth of chicken
1/4 cup of white wine
Mix together chicken, onions, celery, brown rice, dry white wine, and chicken broth in a crockpot. Stir well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally. Top with almonds prior to serving.
>> Crockpot Chicken and Brown Rice Casserole
Crockpot Chicken Pomodoro Recipe
2 pcs of whole chicken breast fillets; halved & skinned
1/4 tsp of salt
1 pc of onion (medium); minced
1/4 tsp of pepper
1 Tbsp of oil
1/4 tsp of paprika
1 red pepper (small); sliced
1 garlic clove; minced
1/2 tsp of rosemary leaves; dried
1 canned tomatoes (14.5 oz); crushed
1 pkg of peas (10 oz)
Combine the pepper with paprika and salt in a medium-sized bowl. Mix well. Toss in the chicken. Mix well to coat evenly. Set aside.
Place medium-sized skillet with veggie oil over medium-high heat. When the oil is hot, saute the chicken ’til edges are very light brown. Remove from heat. Transfer to crockpot together with grease. Set aside.
Combine the onions with red pepper, garlic, rosemary, and tomatoes in one small bowl. Mix well. Add this mixture to the chicken. Put on the lid. Set heat to low.
Cook ’til chicken is tender (approximately 4-6 hours). About an hour into cooking completely, stir in the peas. May be used as topping for rice or pasta.
>> Crockpot Chicken Pomodoro Recipe
Creamy Rice and Chicken Recipe I
1 canned cream of mushroom soup
1 onion soup mix (Mrs. Grass)
1 Tbsp of olive oil
2 c of brown rice (long grain)
1 Tbsp of whole thyme; crushed
A dash of salt & pepper
1 c of broccoli florets
1/8 c of red bell pepper; diced
2.5 c of water
9 pcs of chicken tenders
Place a nonstick skillet with olive oil over medium heat. When the oil is hot, stir in the rice ’til it starts to fizzle. This keeps rice in shape as it is being cooked. Remove from heat. Set aside.
Place chicken tenders in the crockpot. Combine cream of mushroom, onion soup, water, mix, salt, pepper, and thyme in a bowl. Whisk ’til well-blended. Pour over chicken.
Stir in the rice. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours. Stir in broccoli and red bell peppers about half an hour into cooking.
>> Creamy Rice and Chicken Recipe I
Crockpot Chicken in Wine Recipe
4 lbs of chicken breast fillet; cut into 1/2-inch slices
1 pc of onion; minced
1 pc of green bell pepper; sliced
1 pc of tomato (medium ripe); skinned and chopped
A dash of cayenne pepper
1 c of dry white wine
2 garlic cloves; chopped
Combine the chicken with chopped onions, garlic, green bell pepper, tomatoes, white wine, and cayenne pepper in the crockpot. Mix well. Cover with lid. Set heat to low. Cook it for 7-8 hours (’til chicken is tender), stirring occasionally. May be used as topping for steamed rice.
>> Crockpot Chicken in Wine Recipe
One Pot Chicken And Gravy Recipe
Chicken pcs., breast part (skinned & boned)
1/2 package of carrots (baby)
Regular-sized potatoes, sliced into 4 pcs. with their jackets
1 package of dry-soup mix (onion)
6 pcs. celery stalks
A can of soup (cream of chicken)
Put your vegetables inside your slow cooker/crockpot’s bottom part. Next, get a skillet and pan fry your chicken meat until it has browned in some cooking spray.
Then, place the browned chicken all over your veggies. Evenly spread out undiluted soup (chicken) on top of the chicken and sprinkle your dry soup (onion). Don’t add in water.
Cook covered for the whole day at low settings or for 6 hrs. at high settings.
Chicken Barbecue Wings Recipe
16 pcs of chicken wings (3 lbs); rinsed, drained, wing tips removed & cut at the joints
Salt & pepper
1.5 c of barbecue sauce
1/4 c of honey
2 tsps of prepared (or spicy) mustard
2 tsps of Worcestershire sauce
1 Tbsp of Tabasco
Combine pepper and salt in one medium-sized bowl. Toss in the chicken. Mix well. Transfer the chicken parts to a broiler pan.
Cook it about 5 inches away from the heat ’til evenly golden (approximately 15-20 minutes). When done, toss the chicken into the crockpot. Set aside.
Place the mustard, honey, Worcestershire sauce, barbecue sauce, and Tabasco in one small bowl. Whisk ’til blended well. Pour this mixture over the chicken. Cover with lid. Set heat to low.
Cook for about 3-5 hours, stirring occasionally. Transfer to a platter and garnish with a sprig of parsley.
>> Chicken Barbecue Wings Recipe
Cheesy Vegetables and Chicken Recipe
1/3 c of Canadian bacon (or ham); diced
1 onion (small); sliced
2 to 3 pcs of carrots; chopped
2 to 3 stalks of celery ribs; chopped
2 canned mushrooms
1/4 c of water
1 canned green beans; strained well
2 to 3 lbs of chicken; cut into parts
3/4 tsp of poultry seasoning
1 Tbsp of parsley (fresh); chopped
1/4 c of Parmesan cheese
1 canned Cheddar cheese soup (condensed)
1 Tbsp of flour
2 tsps of chicken bouillon granules
Layer the bacon (or ham) on the bottom of the crockpot. Top with a layer of sliced carrots. Top carrots with a layer of celery ribs. Top the celery ribs with a layer of chopped onions.
Top the onions with a layer of mushrooms. Top the mushrooms with a layer of green beans. Top the green beans with the chicken pieces. Afterward, pour water over it. Set aside.
Meanwhile, in a small bowl, mix the chopped parsley with poultry seasoning. Sprinkle this on top of the chicken. In a separate bowl, whisk the condensed Cheddar soup, flour, and Parmesan cheese ’til blended well.
Pour it over the chicken (do not stir). Cover with the lid. Set the crockpot control to low. Cook for 6-8 hours.
May be served as a topping for steamed rice or as a sauce for bowtie pasta.
>> Cheesy Vegetables and Chicken Recipe
Chicken Barbecue Recipe I
1 c of catsup
3 Tbsps of Worcestershire sauce
1 pc of Chicken; skinned & sliced
3/4 c of brown sugar
Combine the catsup, Worcestershire sauce and brown sugar in a small bowl and whisk well.
Place the chicken slices in the crockpot. Pour the mixture over the chicken. Cover the crockpot; and cook on high for 4-5 hours
>> Chicken Barbecue Recipe I
Winning Wings In Sweet And Sour Sauce Recipe
16 pcs. chicken pcs. (wing part)
1 tsp. hot sauce (if desired)
4 tbsps. balsamic/wine vinegar
1 c. chopped fine onions (sweet)
1 c. of fruit preserves (apricot)
4 tbsps. horseradish
2 tbsps. peanut butter (if desired)
1 c. of ketchup
Chicken pcs. should be rinsed then patted down to dry. Next, put your wings inside your Crockpot. Into a small bowl, combine all other ingredients.
Make sure that there is a taste balance between the sour & sweet. Add sauce on your wings. Cook covered at low settings for 4 hrs. or just until chickens are done
Crockpot Chicken and Pasta Recipe
3 c of chicken; diced & cooked
1/2 c of celery; diced
1/2 c of green pepper; diced
1/2 c of onion; diced
1 canned mushrooms (4 oz)
1 jar pimiento (4 oz)
1/2 c of chicken broth
1/2 c of cheese (parmesan)
1.5 c of cheese (cream style cottage)
1 c of sharp processed cheese; grated
1 c of cream of chicken soup
1/2 tsp of basil
2 Tbsps of butter; melted
1 package of pasta (8oz)
Cook the pasta as stated in the package instructions. Drain. Rinse well. Transfer to a large bowl; and then set aside.
Combine the chicken, celery, green pepper, onions, mushrooms, pimiento, Parmesan cheese, cottage cheese, sharp processed cheese, cream of chicken soup, chicken broth, melted butter and basil in one large bowl. Mix well. Pour over the pasta and toss well.
Lightly grease the crockpot with butter. Transfer the pasta and chicken mixture into the crockpot. Put the lid on. Set the heat to low. Cook for about 6-8 hours. Top with Parmesan cheese and a sprig of parsley prior to serving.
>> Crockpot Chicken and Pasta Recipe
Fiesta Chicken Recipe
2 tbsps. oil
3 lbs. boned & skinned chicken meat (breast part), sliced in 1-inch pcs.
1 pc. chopped med. onion
1 tsp. oregano
1 pc. jalapeno (small one), chopped fine
3 minced cloves of garlic
1 can(14.5-oz.) of tomatoes (Mexican-style & diced)
1/4 tsp. of cumin (ground)
Get a skillet then heat some oil on it. Cook the chicken meat pcs. until they brown up then drain off excess fat.
Take chicken pcs. out of the skillet. In the same skillet, add in jalapeno, garlic, green peppers and onions then saute them all until they are quite cooked already.
Get your slow cooker then add in all cooked and uncooked ingredients together and mix well. Cook, covered, at low settings for 8 hrs. or at high settings for 4 hrs.
This dish is best served together with some tortillas (flour).
Chicken Barbecue and Herbs Recipe
1 pc of chicken; sliced into 4
1 canned tomato soup (condensed)
3/4 c of onion; minced
1 Tbsp of Worcestershire sauce
1/2 tsp of salt
1/4 tsp of sweet basil
1/4 c of vinegar
1/4 tsp of thyme
3 Tbsps of brown sugar
Mix the condensed tomato soup, chopped onions, vinegar, brown sugar, Worcestershire sauce, salt, basil and thyme in one small bowl. Whisk well.
Place the chicken breast fillets in the crockpot. Pour the tomato soup mixture over it. Cover the crockpot tightly. Cook on low heat for about 6-7 hours. Serve with rice.
>> Chicken Barbecue and Herbs Recipe