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
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
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
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 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
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.