There's a reason why crock pot meals are so popular. Not only does it save you time during the week, but they are also super easy to prepare. Most households have crock pots, but more often than not, they are rarely used. At the same time, there isn't a lack of easy crockpot recipes on the internet. We've compiled some chicken and turkey weeknight recipes that will become staples in your household. These meals are easy and delicious, and there's a good chance you already have the ingredients on hand for some of these recipes. Trust us; you'll thank us later!
Slow Cooker Chicken Recipes
It's no secret that chicken is one of the most used ingredients in weeknight dinners. It's healthy, tasty, and you can make it in myriad ways. And if you have picky eaters, there's a good chance we've got just the recipe they will love. So, browse our extensive list of healthy and easy chicken crock pot recipes.
CROCK POT CHICKEN CASSEROLE
Ingredients:
4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice
Directions:
1. Mix all cans of soup and rice in crock pot. Place chicken on top of mixture, then sprinkle diced celery over chicken.
2. Cook on low for 4 hours.
CROCK POT ZESTY CHICKEN
Ingredients:
1 chicken, cut to suit
1 can Campbell's mushrooms
1 can tomato soup
1 cup milk
Directions:
1. Brown chicken in skillet or oven. Prepare mixture of soups and milk; combine ingredients.
2. Simmer in a crock pot 2 hours. Serve with mashed potatoes and green beans.
CROCK POT CORNISH HENS
Ingredients:
2 Cornish game hens
1 package pecan rice
1 1/2 cups water
Salt and pepper to taste
Directions:
1. Add rice in crock pot and stir well. Place Cornish hens on top of rice. Sprinkle with salt and pepper.
2. Cook on low setting for 6-8 hours.
CROCK POT CHICKEN AND CORNMEAL DUMPLINGS
Ingredients:
1 (9 oz.) package frozen cut green beans
2 cup cubed, cooked chicken
2 cup diced potatoes
1 (13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail
1 teaspoon chili powder
6 drops bottled hot pepper sauce
1/3 cup yellow cornmeal
2 Tablespoons snipped parsley
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon salt
1 1/4 cup packaged biscuit mix
1 cup sharp shredded American cheese
2/3 cup milk
Directions:
1. Thaw beans by placing them in a strainer and running hot water over beans. Transfer to crock pot.
2. Mix together chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt, and hot pepper sauce and add to crock pot. Cover.
3. Cover and cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water if needed.
4. Combine biscuit mix, cornmeal, 1/2 cup cheese, and parsley. Mix in milk and stir until just moistened. Drop by tablespoons onto stew and cover.
5. Cook for 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
CROCK POT CHICKEN
Ingredients:
1 can cream of chicken soup
1/2 can milk
1/2 can water
Salt & pepper
Poultry seasoning
Directions:
1. Brown chicken, place in crock pot.
2. Combine cream of chicken soup, milk, water, salt, pepper and poultry seasoning.
3. Pour over chicken. Cook 4 to 6 hours on low. Serve over noodles or rice.
CROCK POT CHICKEN TORTILLAS
Ingredients:
Meat from one whole chicken OR canned chicken or parts
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
11/2 cup grated cheese
1 dozen corn tortillas
Black olives
Directions:
1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.
2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces.
3. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese.
4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
CROCK POT RUBY CHICKEN
Ingredients:
2 pounds chicken pieces
1 medium onions, chopped
2 tablespoons
2 teaspoons
1 teaspoon pumpkin pie spice
1 can orange juice, concentrated
2 teaspoons orange peel, grated
1 pound cranberries
1 cup sugar
Directions:
1. Night before: Chop onions, thaw orange juice and chicken, measure spices.
2. In the morning: Add ingredients to crockpot. Cook on low 8-10 hours, till done. Serve over hot cooked rice.
CROCK POT ROAST CHICKEN
Ingredients:
1 whole chicken
salt & pepper
parsley
1/2 teaspoon each : oregano, basil, rosemary
4 Tablespoons butter
Directions:
1. Rinse chicken thoroughly. Sprinkle cavity with salt, pepper and parsley.
2. Put in crock pot breast side up. Sprinkle a little salt & pepper on it with seasoning of your choice. Dot breast with butter.
3. Do not add any liquid. Cook on high one hour and low for 10-12 hours.
CROCK POT ROAST STICKY CHICKEN
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
Directions:
1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
2. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
3. Place in a resealable plastic bag, seal and refrigerate overnight.
4. When ready to cook chicken put the onions into the cavity, put the chicken into thecrockpot and do not add any liquid (as the cooking process goes on it will produce it's own juices).
5. Cook on low 8 to 10 hours.
CROCK POT ROBUSTO CHICKEN
Ingredients:
2-4 boneless, skinless chicken breasts
1 bottle Seven Seas Robusto Italian dress
1 (16 ounce) bag egg noodles
4 oz. sour cream
1/2 cup Parmesan cheese
Directions:
1. Place chicken breasts in crock pot. Pour Italian dressing over.
2. Cover and cook on low 7 hours or high 3 1/2 hours.
3. Remove chicken from crock pot and leave turned on. Add 1/2 the sour cream and stir until dissolved.
4. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved.
5. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste
CROCK POT ROSEMARY CHICKEN WITH PASTA
Ingredients:
2 medium onions, sliced or chopped
2 teaspoons bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 Tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary, crushed or1 Tablespoon fresh
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4 oz) can sliced mushrooms, drained
1 package (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese
Directions:
1. In a 3-1/2 to 4-1/2 quart crockpot, place the onions and garlic. Add chicken to crockpot.
2. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar,bay leaves, sugar, rosemary, salt, and pepper; mix well.
3. Pour over chicken. Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat setting for 3-1/2 hours.
4. When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to10 minutes more to heat through.
5. Cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
CROCK POT SALSA CHICKEN
Ingredients:
1 package chicken breast tenders
1 (16oz.) Pace chunky Salsa (mild, medium, or hot)
Directions:
1. Mix all ingredients in a crockpot.
2. Cook for 2 to 3 hours on low.
CROCK POT SAUCY CHICKEN
Ingredients:
6 drumsticks (skinless)
6 thighs (skinless)
1 (14 oz) can of diced tomatoes with garlic (undrained)
1 can tomato paste
2 teaspoons chicken bouillon granules
1/4 cup of chopped onion, dried
1/4 teaspoon crushed red pepper1
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Directions:
1. Mix ingredients and pour over chicken.
2. Place all ingredients in crock pot for 1 hour on high heat, then on low for 4-5 hours or until chicken is tender.
CROCK POT SAUCY CHICKEN THIGHS
Ingredients:
3 pounds skinless chicken thighs
1 can Italian style diced tomatoes
1 can tomato sauce
1 chopped onion
2 cloves minced garlic
salt and pepper to taste
1 teaspoon Italian Seasoning
Directions:
1. Layer all ingredients in crock pot and cook on high 1 hour then low 6 hours.
2. Serve with spinach fettuccini, mashed potatoes or rice.
CROCK POT SMOTHERED CHICKEN
Ingredients:
4 chicken breasts, skinless & boneless
12 oz. Baby Bella mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 large onion, sliced
2 medium potatoes, cubed
2 medium carrots, sliced
Directions:
1. Cut the chicken into bite size chunks and quickly brown in a small amount of olive oil.
2. Remove from pan, set aside and brown onion until almost soft. Add mushrooms and sauté for additional 5 minutes.
3. Layer vegetables in bottom of crock, add some of the onion/mushrooms, then all of the chicken. Top with rest of onions/mushrooms.
4. Empty all three soups into sauté pan. Stir and deglaze thoroughly then pour over chicken.
5. Cook on high for 2 hours, then on low for another 2 -1/2 hours.
CROCK POT SOUR CREAM SALSA CHICKEN
Ingredients:
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 Tablespoons cornstarch
1/4 cup light sour cream
Directions:
1. Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle withTaco Seasoning. Top with salsa.
2. Cook on low for 6-8 hours.
3. When ready to serve, remove the chicken from the pot.
3. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce.
5. Stir in 1/4 cup of sour cream. Serve.
CROCK POT SOUTHWESTERN CHICKEN STEW
Ingredients:
3 boneless skinless chicken breasts
1 can Rotel tomatoes
1 can black beans or1 can of red beans
2 cans cream of mushroom or cream of chicken soup
2 cans of corn or one bag of frozen corn
2 cups of water or chicken broth
Directions:
1. Put all ingredients in crock pot. Do not drain cans of corn and beans.
2. Cook on low for about 8 hours. If using whole pieces of chicken, take them out, cut them up, and put them back into the crock pot.
CROCK POT SOY CHICKEN #1
Ingredients:
1 whole chicken, cut into 8 pieces
2 cups chicken broth
1/4 cups soy sauce
1/4 cups Worcestershire sauce
5 or 6 small to medium sized potatoes
3 medium carrots
1/2 an onion, chopped
2 whole garlic cloves, chopped
1/2 teaspoon oregano
1 Tablespoon cooking oil
Directions:
1. Brown chicken in oil in a skillet. Chop potatoes into bite size pieces, dice carrots and onion.
2. Put veggies, including garlic cloves, into crock pot; add seasonings, soy and Worcestershire sauce. Mix.
3. Add chicken and pour broth over all. Cook on high about 5 hrs, low about 8.
CROCK POT SOY CHICKEN #2
Ingredients:
5 pounds skinless chicken thighs
1 cup ketchup
1 cup soy sauce
1 cup sugar
Directions:
1. In the crock pot mix together the ketchup, soy sauce and sugar.
2. Wash the chicken and add to the sauce and mix well.
3. Cook on low heat 7-8 hours.
CROCK POT SWEET AND SOUR CHICKEN
Ingredients:
2 Tablespoons ketchup
1 cup water
1/2 cup white vinegar
1 Tablespoon soy sauce
1 cup brown sugar, packed
1 1/2 pounds chicken breasts (boneless skinless, cubed)
2 Tablespoons cornstarch
2 Tablespoons water
Directions:
1. Combine first 5 ingredients in the crock pot and mix well.
2. Add chicken and cook on lowfor 6-8 hours OR on high for 3-4 hours.
3. Combine cornstarch and water in small bowl. Stir into slow cooker.
4. Cook on high setting for about 15-20 minutes, stirring often, until thickened.
CROCK POT SWEET AND TANGY CHICKEN
Ingredients:
8 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced
Directions:
1. Place 4 of the chicken breasts in the bottom of a slow cooker.
2. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlicup
3. Mix well and pour half of this mixture over the chicken in the slow cooker.
4. Place the remaining chicken in the slow cooker and top with the remaining sauce.
5. Cook on low setting for 8 to 9 hours.
CROCK POT SWISS CHICKEN CASSEROLE
Ingredients:
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted
Directions:
1. Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.
2. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix.
3. Drizzle melted butter over stuffing mix.
4. Cook on low 8 to 10 hours or high 4 to 6 hours.
CROCK POT ANGEL CHICKEN
Ingredients:
6 boneless chicken breasts
1/2 cup butter
1 pkg dry Italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine
4 oz. onion & chive cream cheese
1 package angel hair pasta (cook according to box directions)
Directions:
1. Place chicken in crock pot.
2. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese & wine. Pour over chicken.
3. Cook on low for 4-5 hours. Pour over cooked angel hair pasta.
CROCK POT HOMESTYLE CHICKEN
Ingredients:
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 cup sauterne or sherry
2 Tablespoon butter or margarine, melted
2 Tablespoon dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 Tablespoon onion, chopped
Directions:
1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
2. Place in crock pot. Sprinkle with dry salad mix.
3. Cover and cook on low for 5 to 6 hours.
4. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth.
5. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
CROCK POT CHICKEN IN MUSHROOM GRAVY
Ingredients:
3 whole chicken breasts, halved
1/4 cup dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper
Directions:
1. Place chicken pieces in crock pot. Season with salt and pepper.
2. Mix wine and soup, pour over chicken. Add mushrooms.
3. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours.
CROCK POT BARBECUE CHICKEN I
Ingredients:
1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 Tablespoons Worcestershire sauce
Directions:
1. Place chicken in crockpot. Combine remaining ingredients and pour over chicken.
2. Cook 4 hours on high or 8-10 hours on low.
CROCK POT BARBECUE CHICKEN II
Ingredients:
4-6 pieces chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 teaspoon mesquite seasoning
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
Directions:
1. Mix BBQ sauce with all other ingredients. Place chicken in crockpot. Pour sauce over all.
2. Cook slowly on low heat in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.
CROCK POT BARBECUE CHICKEN III
Ingredients:
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Directions:
1. Place chicken in slow cooker. Combine all other ingredients and pour over chicken.
2. Cover tightly and cook on low for 6-8 hours.
CROCK POT CHEESY CHICKEN
Ingredients:
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
Directions:
1. Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder.
2. Put in crockpot and add the three soups straight from the cans.
3. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.
CROCK POT CHICKEN CACCIATORE
Ingredients:
1 whole chicken, cut up
1 large undrained can of cut-up tomatoes
1 cut-up onion
1 cut-up green pepper
1 minced garlic (to taste)
1 Tablespoon Italian herbs
red pepper flakes to taste
Directions:
1. Place cut up chicken in slow cooker/Crock Pot.
2. Cover with all ingredients.
3. Cook all on low 6-8 hours until falling apart.
CROCK POT CHICKEN CASSEROLE
Ingredients:
1 8oz pkg noodles
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated charp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tablespoons melted butter
1/2 teaspoon basil
Directions:
1. Cook noodles according to package directions and drain and rinse thoroughly.
2. In a large bowl, combine remaining ingredients with noodles until well mixed.
3. Pour mixture into greased crockpot. Cover and cook on low for 6-8 hours or high 3-4 hours.
CROCK POT CHICKEN TORTILLAS
Ingredients:
Meat from1 whole chicken OR canned chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese
1 dozen corn tortillas
black olives
Directions:
1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.
2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.
3. Repeat layers of tortillas topped with chicken mixture, onions and cheese.
4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
CROCK POT CHICKEN WINGS IN BBQ SAUCE
Ingredients:
3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
Directions:
1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.
2. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes; 10 minutes for each side or until chicken is brown.
3. Transfer chicken to slow cooker/Crock Pot.
4. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more heat is desired…Tabasco to taste in a small mixing bowl.
5. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from slow cooker/Crock Pot.
CROCK POT CHICKEN WINGS IN TERIYAKI SAUCE
Ingredients:
3 pounds chicken wings (16 wings)
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry
Directions:
1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.
2. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.
3. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl.
4. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2 -3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce.
5. Serve from Slow Cooker.
CROCK POT CHICKEN AND STUFFING
Ingredients:
4 Chicken Breasts, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
Directions:
1. Season chicken breasts with salt and pepper and place chicken breasts in crockpot.
2. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese oneach breast.
3. Combine both cans of soup and milk. Cover chicken breasts with soup mixture.
4. Sprinkle stuffing mix over all. Drizzle melted butter on top.
5. Cook on low for 6-8 hours.
CROCK POT CHICKEN CHILI
Ingredients:
2 whole chicken breasts, boneless, skinless, cut into 1/2″ chunks
2 stalks celery
1 medium onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or1 package package white kidney beans)
6 oz. mushrooms
Olive oil
Directions:
1. Brown chicken in1 Tablespoon olive oil.
2. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours.
3. Serve with bread or taco chips.
CROCK POT CHICKEN CURRY
Ingredients:
2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 cup dry sherry
2 Tablespoon butter
2 green onions with tops, finely chopped
1 teaspoon curry powder
1 teaspoon salt
Dash of pepper
Fluffy rice
Directions:
1. Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice.
2. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.
CROCK POT CHICKEN MERLOT WITH MUSHROOMS
Ingredients:
2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cup sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 Tablespoons quick-cooking tapioca
2 Tablespoons snipped fresh basil or11/2 teaspoon dried basil, crushed
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 Tablespoon finely shredded Parmesan cheese
Directions:
1. Rinse chicken; set aside. In a 4-or 5-quart crock pot place mushrooms, onion, and garlic.
2. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil.
4. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles. Sprinkle with Parmesan cheese.
CROCK POT CHICKEN OR TURKEY PIE
Ingredients:
3 cups diced cooked chicken or turkey
2 cans (141/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
Directions:
1. In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables.
2. Cover and cook on low 8 to10 hours or on high 4 to 6 hours. Remove bay leaf.
3. Preheat oven to 400 degrees.
4. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt.
5. Remove the liner from Crock Pot base and carefully place 9-inch pie crust over the mixture.
6. Place the crock pot liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned.
*If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.
CROCK POT CHICKEN WITH CHEESE SAUCE
Ingredients:
2 chicken breast halves
1 can cream of chicken soup
Swiss cheese (2 large slices)
white wine
Directions:
1. Place two chicken breast halves in crock pot (frozen or thawed).
2. Mix together one can cream of chicken soup & half soup can of white wine; pour over chicken.
3. Place two slices Swiss cheese over top of chicken breasts (processed cheese melts and blends more easily).
4. Cook in crock pot for 2 -3 hours (on high) or 3-4 hours (on low). Serve over steamed rice.
CROCK POT CHILI CHICKEN
Ingredients:
3 whole chicken breasts (1 1/2 to2 lbs, cut in1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 Tablespoon vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2 /3 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
Directions:
1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted.
2. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.
CROCK POT CREAM CHEESE CHICKEN
Ingredients:
1 frying chicken, cut up
2 Tablespoon melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz. brick of cream cheese, cut up in cubes
1/2 cup chicken broth
1 large onion
crushed garlic to taste
Directions:
1. Brush chicken with butter and sprinkle with the dry Italian seasoning mix.
2. Cover and cook on low for 6-7 hours.
3. About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan.
4. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.
5. Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes.
6. Remove chicken to platter and stir sauce before putting in gravy.
CROCK POT COUNTRY CAPTAIN CHICKEN BREASTS
Ingredients:
2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 Tablespoons dried currants
1 Tablespoons curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
salt
chopped parsley
Directions:
1. Quarter, core, and dice unpeeled apples.
2. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.
3. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth.
4. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
5. Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree F oven. Stir rice into cooking liquid.
6. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).
7. Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
8. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.
9. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.
CROCK POT CRANAPPLE CHICKEN BREAST BAKE
Ingredients:
4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 Tablespoons brown sugar
2 Tablespoons water
1 teaspoon lemon juice
2 teaspoons butter
Directions:
1. Place chicken breasts in a 2 -quart (or larger) crockpot.
2. Add remaining ingredients in the order given, dotting evenly with the butter last.
3. Cover and cook on low for 6 to 7 hours. Serve over rice.
CROCK POT ARROZ CON POLLO
Ingredients:
4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 Tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 (14 1/2 ounce) can crushed tomatoes
1 (10 oz) package frozen peas
Directions:
1. Season chicken with salt, pepper, and paprika.
2. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the crock pot.
3. In a small bowl, combine remaining ingredients except the peas. Pour over chicken.
4. Cover, cook on Low 7-9 hours (High 3-4 hours). One hour before serving, add peas.
CROCK POT AUTUMN CHICKEN
Ingredients:
2 large or 4 small chicken breasts
1 medium yellow squash, cubed
2 carrots
1 acorn squash
1 (14.5 oz.) can of chicken broth
garlic
salt
pepper
nutmeg
honey
Directions:
1. Peel and chop squash and parsnips and place them in the bottom of the crockpot.
2. Sprinkle with garlic. Place chicken on top. Pour in broth.
3. Cut acorn squash into chunks and slice off the skin. Place on top of chicken.
4. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
5. Cook on low 8-10 hours.
CROCK POT BOURBON BREAST OF CHICKEN
Ingredients:
4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
Salt
2 Tablespoons butter
2 Tablespoons oil
2 Tablespoons onion, chopped
2 Tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 teaspoon sugar
Salt & Pepper
Directions:
1. Dredge chicken in flour which has been mixed with paprika and a little salt.
2. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned.
3. Stir in onion, parsley and chervil and cook a moment. Remove from heat.
4. Place chicken in crock pot. Combine remaining ingredients and pour over chicken.
5. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice.
CROCK POT BUFFALO CHICKEN BREASTS
Ingredients:
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
Directions:
1. Place chicken in crockpot. Mix together remaining ingredients and pour over chicken.
2. Sprinkle with paprika. Cook on Low for 6 to 8 hours.
CROCK POT BRAISED CHICKEN CURRY WITH YAMS
Ingredients:
Canola oil
2 pounds chicken legs and thighs
2 large white onions chopped
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1/3 cup madras curry powder
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
Directions:
1. In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside.
2. In the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder.
3. Mix quickly for2 minutes making sure not to burn the curry powder.
4. Add back the chicken, banana, bay leaves, yams and chicken stock. Check for seasonings.
5. Bring to a boil and then simmer slowly for 2 hours. Serve on basmati rice.
CROCK POT CHICKEN CASABLANCA
Ingredients:
1 large onion, sliced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced1″ thick
1 (15 oz.) can garbanzo beans, drained
3 pounds boneless, skinless chicken breast pieces
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 (14 1/2 oz.) can chopped tomatoes
2 Tablespoons chopped parsley
1 Tablespoon chopped cilantro
Directions:
1. Combine first eight ingredients in crock pot. Combine spices in small bowl and sprinkle over ingredients in crock pot.
2. Add chopped tomatoes. Cover; cook on Low 8 to 10 hours (High 4 to 5 hours).
3. Stir in parsley and cilantro before serving. Serve over cooked rice.
CROCK POT BROWN RICE AND CHICKEN
Ingredients:
1 cup diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 cups cooked brown rice
1/4 cup dry white wine
2 cups chicken broth
1 cup sliced almonds
Directions:
1. Combine all ingredients in slow cooker.
2. Cook on low 6 to 8 hours. Serve with sliced almonds lightly toasted.
CROCK POT CAFE CHICKEN
Ingredients:
4 pounds cut up chicken
1 onion chopped
2 cloves of garlic, chopped
1 green pepper chopped
1 medium ripe tomato, peeled & chopped
1 cup dry white wine
Pinch of Cayenne pepper
Directions:
1. Combine all ingredients in slow-cooker.
2. Cover, set on low and cook for 6-8 hours.
CROCK POT CHEESY CHICKEN BAKE
Ingredients:
1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pounds chicken breasts (boneless, skinless)
1 can mixed vegetables
1-2 Tablespoons tapioca for thickening
1 cup shredded cheddar cheese
Directions:
1. Dice chicken put in crockpot sprinkle with salt and pepper. Pour all three cans of soup over chicken and stir.
2. Cover and cook on low about 4-6 hours.
3. About an hour before serving add mixed veggies, cheese and thicken with tapioca.
CROCK POT CHICKEN I
Ingredients:
1 frying chicken, cut up Salt & pepper
1 can cream of mushroom soup
1/2 cup sauterne or sherry
2 Tablespoon butter or margarine, melted
2 Tablespoon dry Italian salad dressing mix
2 (3 oz.) packages cream cheese, cut in cubes
1 Tablespoon onion, chopped
Directions:
1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot.
2. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
3. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth.
4. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
CROCK POT CHICKEN ALA KING
Ingredients:
1 can cream of chicken soup
3 Tablespoons flour
1/4 teaspoon pepper
Dash of cayenne pepper
1 pound boneless, skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 oz.) frozen peas, thawed
2 Tablespoons diced pimentos, drained
Hot cooked rice
Directions:
1. Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper.
2. Cover and cook on low 7-8 hours or until meat is cooked through.
3. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.
CROCK POT CHICKEN AND DUMPLINGS
Ingredients:
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion, chopped
3 pounds chicken parts, cut up
2 cups chicken broth
2 stalks celery
1 Tablespoon minced parsley
2 carrots, peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 Tablespoons flour
Directions:
1. In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot.
2. Add remaining ingredients except heavy cream, flour and biscuits.
3. Cook on high 2 -1/2 to 3 hours, or on low 5 to 7 hours.
4. When chicken is done, remove pieces to plate and let cool, then debone.
5. While chicken is cooling, mix flour and cream together, then stir into crock pot.
6. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm.
7. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
CROCK POT CHICKEN AND RICE
Ingredients:
3/4 cup rice
1 can cream of celery soup
1 can cream of mushroom soup
1 small can whole mushrooms
1 small jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 chicken breasts, halved
Grated Parmesan cheese
Directions:
1. Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well.
2. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all.
3. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.
CROCK POT CHICKEN AND SAUSAGE PAELLA
Ingredients:
2 1/2 pounds meaty chicken pieces
1 Tablespoon cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 Tablespoons snipped fresh thyme or2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon thread saffron or1/4 teaspoon ground turmeric
1 (14 1/2 oz.) can reduced-sodium chicken broth
1/2 cup water
2 cup chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cup hot cooked rice
Directions:
1. Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.
2. In a 4 or 5 quart crock pot place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmericup Pour broth and water over all.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
4. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice.
CROCK POT CHICKEN BREASTS & MUSHROOMS
Ingredients:
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. jar sliced mushrooms
1 teaspoon sugar
1 teaspoon garlic powder
salt & pepper to taste
1 teaspoon Greek seasoning
1 package egg noodles, cooked
Directions:
1. Combine soups, sugar, and mushrooms. Place in crock pot.
2. Wash chicken breasts and sprinkle with garlic powder, Greek seasoning, salt, and pepper. Put in crock pot.
3. Cook on high 4-5 hours or low 8-10 hours.
4. Cook noodles according to package directions & add margarine as desired. Serve with prepared chicken breasts.
CROCK POT CHICKEN CACCIATORE
Ingredients:
1 large onion, thinly sliced
1 1/2 pound skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
1/4 cup dry white wine
1/4 cup water
Directions:
1. Put sliced onion in bottom of crock pot. Add chicken pieces.
2. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken.
3. Cover; cook on Low 7 to 9 hours (High for 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli.
CROCK POT CHICKEN CACCIATORE 2
Ingredients:
1 small can tomatoes, diced
2 cans (small ones) tomato paste
1/2 cup dry white wine
1 can mushrooms
1 small onion, sliced
4 cloves garlic, sliced
1 Tablespoons Italian Seasoning
1 teaspoon basil
1 teaspoon oregano
Directions:
1. Mix all ingredients together and pour over the top of the chicken.
2. Cook on LOW all day.
CROCK POT CHICKEN CACCIATORE 3
Ingredients:
1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese
Directions:
1. Wash and drain the chicken pieces. Heat the oil in a deep skillet.
2. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.
3. Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for10 minutes. Add the tomatoes and saute for another 5 minutes.
4. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.
5. Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour.
CROCK POT CHICKEN CASSEROLE
Ingredients:
4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice
Directions:
1. Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken.
2. Cook on low for 4 hours.
CROCK POT CHICKEN CORDON BLEU
Ingredients:
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese
1 can cream of mushroom soup(can use any cream soup)
1/4 cup milk
Directions:
1. Put ham and cheese on chicken. Roll up and secure with a toothpick.
2. Place chicken in crock pot so it looks like a triangle. Layer the rest on top.
3. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink.
CROCK POT CHICKEN ENCHILADAS II
Ingredients:
1 large can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 small can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Directions:
1. Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges.
2. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top.
3. Cook on low temp all day.
CROCK POT CHICKEN FRICASSEE
Ingredients:
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
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray
Chive Dumplings Ingredients:
3 Tablespoons shortening
1 1/2 cups flour
2 teaspoon baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk
Directions:
1. Spray crockpot with non-stick cooking spray. Place chicken in crockpot.
2. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.
3. 1 hour before serving, prepare chive dumplings by mixing dry ingredients and shortening. Add chives and milk, combine well.
4. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 30 minutes.
CROCK POT GLAZED CHICKEN
Ingredients:
4 skinless boneless chicken breasts
6 oz. frozen concentrated orange juice
1/2 teaspoon thyme
salt pepper
Directions:
1. Place chicken in crockpot. Mix the thyme and orange juice and pour over.
2. Cook about 4-5 hours on low. Season to taste.
CROCK POT CHICKEN IN SPICY SAUCE
Ingredients:
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
1 whole chicken, cut into skinless serving size pieces
Directions:
1. Combine all ingredients except chicken in a bowl. Dip each peice of chicken in the sauce. Place in the slow cooker.
2. Pour remaining sauce over the top. Cook on low for 6-8 hours or high 3-4 hours.
CROCK POT CHICKEN PARMIGIANA
Ingredients:
3 chicken breasts
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry bread crumbs
1 1/4 cup butter
1 can pizza sauce (10.5 ounces)
6 slices mozzarella cheese
Parmesan cheese
Directions:
1. If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs.
2. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken.
3. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.
CROCK POT CHICKEN PIZZA
Ingredients:
4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 teaspoon thyme
4 cloves garlic, pressed
1 bay leaf
1. Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.
2. Cook on Low setting for 8 hours, until chicken and vegetables are tender.
CROCK POT CHICKEN SAUSAGE CASSOULET
Ingredients:
1 package frozen lima beans
1 cup tomato juice
1 carrot, sliced
1 stalk celery, sliced
1 onion, chopped
1 clove garlic, minced
1 bay leaf
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
3 boneless chicken breasts
3 chicken drumsticks
8 ounces smoked kielbasa
Directions:
1. Place carrots, limas, celery and onions on bottom of crock pot which has been sprayed with Pam.
2. Combine herbs, juice and bouillon and add to vegetables. Place chicken on top of vegetables.
3. Cut sausage into pieces. Put chicken and sausage on top of veggies.
4. Cover crockpot and cook on Low heat for10 hours or on high for 5 hours. Remove bay leaf before serving.
CROCK POT CHICKEN STEW
Ingredients:
2 pounds chicken breasts/skinless Boneless/ cut in1″ cubes
2 cups chicken broth
3 cups potatoes; peel, cube
1 cup onion; chop
1 cup celery; sliced
1 cups carrots; sliced thin
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
6 oz tomato paste
1/4 cup cold water
3 Tablespoons cornstarch
Directions:
1. In a slow cooker, combine the first11 ingredients; cover and cook on HIGH for 4 hours.
2. Mix water and cornstarch until smooth; stir into stew.
3. Cook, covered, 30 minutes more or until the vegetables are tender.
CROCK POT CHICKEN STEW MEXICAN STYLE
Ingredients:
2 pounds skinless boneless chicken breasts cut into 1 1/2″ peices
4 medium russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Directions:
1. Mix all ingredients together in crockpot, cook 7-9 hours on low.
2. Serve with warm flour tortillas.
CROCK POT CHICKEN STEW
Ingredients:
2 or 3 uncooked boneless, skinless chicken breasts
1 can of white beans, undrained
1 can of petite diced tomatoes, undrained
chopped onion to taste
1 yellow pepper, diced
1 cup of cooked instant rice
Directions:
1. Place chicken on bottom of crock pot.
2. Pour over can of white beans.
3. Pour over can of diced tomatoes.
4. Sprinkle chopped onion and yellow pepper. Sprinkle salt and pepper over all, and other favorite spices to taste.
5. Cook on high for 5 hours.
6. 1 hour before serving, break up chicken pieces into bite sized chunks and mix in cooked instant rice.
7. Stir and reduce to Low for last hour.
CROCK POT CHICKEN STROGANOFF
Ingredients:
1 cup sour cream
1 Tablespoon all-purpose flour
1 envelope (.87 to1.2 oz) chicken gravy mix
1 cup water
1 pound boneless, skinless chicken breast halves, cut into1″ pieces
1 (16 oz.) bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk
Directions:
1. Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock pot until smooth.
2. Stir in chicken, stew vegetables and mushrooms.
3. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened.
4. Stir in peas.
5. In separate bowl, mix baking mix and onions. Stir in milk just until moistened.
6. Drop dough by rounded Tablespoonfuls onto chicken-vegetable mixture.
7. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean.
CROCK POT CHICKEN THIGHS
Ingredients:
6 chicken thighs (remove skin)
1 can Italian-style diced tomatoes (28 oz)
salt and pepper
Directions:
1. Place all ingredients into the crockpot and cook on high for about 3 hours. Serve with egg noodles.
CROCK POT CHICKEN WINGS
Ingredients:
5 pound chicken wings
2 cup brown sugar
1 cup French's mustard
4 Tablespoons soy sauce
Directions:
1. Cut each wing into 3 pieces – throw away the tip.
2. Brown in skillet until golden brown and put in slow cooker, turn on low heat.
3. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid.
4. Pour over the wings and cook on low 4-8 hours.
CROCK POT COQ AU VIN 1
Ingredients:
12 small White onions, peeled
4 pound roasting chicken, cut up
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed
1/4 teaspoon ground thyme
1 bay leaf
1 1/2 cup dry, strong red wine
5 Tablespoons all-purpose flour
1 cup chicken bouillon
3/4 pound fresh mushrooms, wiped and stemmed
1 tablespoon butter
1/4 teaspoon salt
1 Tablespoon chopped fresh parsley
Directions:
1. Place the onions in the slow cooker.
2. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 teaspoon salt and the pepper.
3. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies, lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.
4. Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker.
5. Cover and cook on Low 7-9 hours.
6. About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat for 5 minutes.
7. Season with 1/4 teaspoon salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream.
8. Garnish the Coq au Vin with parsley before serving.
CROCK POT CRANBERRY CHICKEN
Ingredients:
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
1/4 cup catsup
2 Tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar
1 1/2 Tablespoons cornstarch blended wwith 2 Tablespoons cold water
salt
Directions:
1. In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top.
2. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover.
3. Cook at low setting until chicken is very tender when pierced (6 to 7 hours).
4. Lift out chicken when done, blend cornstarch mixture into cooking liquid.
5. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes).
6. Season to taste with salt; pour over chicken.
CROCK POT CREAMY CHICKEN DINNER
Ingredients:
4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and seasoned salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 cup frozen cut carrots
3/4 cup frozen green beans
Directions:
1. Place all ingredients in the crockpot and cook it about 7 hours on low.
2. Add 2 cups of minute rice to it the last 5 minutes before dinner.
CROCK POT CREOLE CHICKEN
Ingredients:
8 chicken thighs
1 can diced tomatoes
1 can tomato paste
1 chopped bell pepper
1 chopped onion chopped ham
diced sausage
Tabasco sauce to taste
Directions:
1. Place all ingredients in the crock pot and cook on low 4-5 hours.
CROCK POT GARLIC BROWN SUGAR CHICKEN
Ingredients:
Chicken pieces-enough to feed your family-legs, thighs etcup
1 1/2 cups packed brown sugar
1/2 cup lemon-line soda
2 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon pepper
Directions:
1. Place chicken in crockpot. Mix all remaining ingredients and pour over chicken.
2. Cook on low for 6-8 hours. Serve over rice or noodles.
CROCK POT FIESTA CHICKEN
Ingredients:
2 Tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon oregano
1 small jalapeno pepper, finely chopped
3 cloves garlic, minced
1 can (14 1/2 ounce) Mexican style diced tomatoes
1/4 teaspoon ground cumin
Directions:
1. Heat oil in skillet. Cook chicken pieces until browned. Remove and drain.
2. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked.
3. Add all ingredients to crockpot and stir to combine.
4. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.
CROCK POT GREEK CHICKEN 2
Ingredients:
6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 Tablespoon garlic
1 Tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cup rice
Salt to taste
Directions:
1. Wash and remove fat from chicken. Bake in 350 degree oven for about an hour.
2. Combine all other ingredients except rice. Put chicken and sauce in a slow cooker/Crock Pot on low heat and cook for at least 4 hours to blend flavors.
3. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.
CROCK POT GREEN CHILE-STUFFED CHICKEN BREASTS
Ingredients:
4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
Directions:
1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
2. Place a generous dollop on each flattened chicken breast, then roll up.
3. Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.
4. Cover and cook on LOW for 6 to 7 hours
CROCK POT HONEYED CHICKEN WINGS
Ingredients:
3 pound chicken wings
Salt & pepper, to taste
1 cup honey
1/2 cup soy sauce
2 Tablespoons vegetable oil
2 Tablespoons ketchup
1/2 garlic clove, minced
Directions:
1. Cut off and discard chicken wing tips. Cut each wing into2 parts and sprinkle with salt and pepper.
2. Combine remaining ingredients and mix well.
3. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.
CROCK POT HOT CHICKEN SANDWICHES
Ingredients:
12 eggs
1 loaf of bread (cubed)
2 large whole chickens (reserve some broth for use in recipe)
salt to taste
pepper to taste
Directions:
1. Boil the chickens until done and let cool.
2. When the chicken meat is completely cool to the touch, pick the chicken meat from the bones and set aside.
3. Reserve a little of the broth for later.
4. Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs with the cubed bread.
5. Add the chicken meat you picked from the bone and enough broth from the chicken to moisten. Add salt and pepper to your own taste.
6. Mix well. Pour mixture into a lightly greased slow cooker/Crock Pot.
7. Cook on low for about 6 hours. Serve by scooping onto buns.
CROCK POT JERK CHICKEN
Ingredients:
1 large onion, cut into 8 pieces
1 generous Tablespoon chopped crystallized ginger
1/2 to1 habanero pepper, seeded, deveined, and finely minced (wear gloves!)
1/2 teaspoon ground allspice
2 Tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 Tablespoons red wine or balsamic vinegar
2 Tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Directions:
1. Combine onion and ginger in a food processor; process until finely chopped.
2. Add remaining ingredients, except chicken, and pulse until well combined.
3. Place chicken in a 31/2-quart (or larger) slow cooker/Crock Pot and cover with sauce.
4. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
CROCK POT LEMON-GARLIC CHICKEN
Ingredients:
3 pounds Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves, crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine
Directions:
1. Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot.
2. Cook on low for 8 hours.
3. When chicken is done, debone chicken. Serve over rice.
CROCK POT LEMON TARRAGON CHICKEN WITH ASPARAGUS
Ingredients:
1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 Tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste
Directions:
1. Put frozen chicken breasts in Crock Pot and add lemon juice, broth, and tarragon. Cook on low 6 hours.
2. Add asparagus; whisk cream and flour together and add.
3. Cook another hour on high or until asparagus is tender and sauce is thickened. Serve over noodles or rice.
CROCK POT MAPLE-FLAVORED BARBECUE CHICKEN
Ingredients:
1 cup ketchup
1/2 cup maple flavored syrup
2 Tablespoons prepared mustard
2 Tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
4 boneless, skinned chicken breasts
Directions:
1. Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done.
2. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.
CROCK POT MEDITERRANEAN STYLE CHICKEN
Ingredients:
6 skinless and boneless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 Tablespoon garlic
1 Tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
Salt to taste
Directions:
1. Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice.
2. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.
CROCK POT MUSHROOM CHICKEN
Ingredients:
1 pound boneless, skinless chicken breasts
1 package of chicken gravy mix
1 cup white wine
1 can of cream of mushroom (or chicken) soup
8oz. cream cheese
Directions:
1. Put chicken in crock-pot. Sprinkle gravy mix on top. Pour soup over that, then pour wine over that.
2. Cook on low 8 to 10 hours.
3. 30 minutes before serving, add cream cheese. When ready to serve, remove chicken and whisk the sauce together. Serve over pasta or rice.
CROCK POT ORANGE BURGUNDY CHICKEN
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 salt
Directions:
1. Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken.
2. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad.
CROCK POT ORANGE CHICKEN
Ingredients:
6 chicken breasts, boned and skinned
1/2 teaspoon ginger
1 teaspoon salt
pepper
8 ounces frozen concentrate orange juice
1 1/2 cups shredded coconut
2 cups orange segments or canned, mandarin oranges
2 green onions, chopped
Directions:
1. Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6 hours.
2. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions.
CROCK POT ORANGE CINNAMON CHICKEN
Ingredients:
4 pounds chicken pieces
1 cup chicken broth
1 cup raisins
1 Tablespoon flour
1/4 pound butter
2 cups orange juice
1/4 teaspoon cinnamon
salt and pepper to taste
Directions:
1. Heat butter in a large skillet, and brown chicken. Remove chicken and place in crock pot as they brown.
2. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken.
3. Cover pot, turn on LOW and cook 4 6 hours, or until chicken is tender.
4. Remove one cup of sauce from pot and combine with flour, mixing well. Return sauce flour mixture to the pot.
5. Turn pot on HIGH and cook and additional half hour.
CROCK POT PROVENCALE CHICKEN SUPPER
Ingredients:
4 (6oz) chicken breasts, skinless & boneless
2 teaspoons dried basil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup diced yellow bell pepper
1 (16oz) can navy beans, rinsed and drained
1 (14oz) can pasta-style chunky tomatoes, undrained
Directions:
1. Place chicken in slow cooker and sprinkle with basil, 1/8 teaspoon salt and 1/8 teaspoon pepper.
2. Combine remaining salt, pepper, bell pepper, beans and tomatoes in bowl and stir well. Spoon over chicken.
3. Cover with lid and cook on high 1 hour, and low 5 hours.
4. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast and 3/4 cup bean mixture.
CROCK POT PIZZA CHICKEN
Ingredients:
4 skinless, boneless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 Tablespoons tomato paste
1/2 cup water
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 bay leaf
salt and pepper to taste
Directions:
1. Place chicken, onion, bell pepper and celery in a slow cooker.
2. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water,parsley, oregano, basil, salt and pepper.
3. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf.
4. Cook on Low setting for 8 hours, until chicken and vegetables are tender.
CROCK POT PROVINCIAL CHICKEN
Ingredients:
1 1/2 pounds chicken tenders, frozen
2 small zucchini, diced
1 can (4 oz) sliced black olives
1 Tablespoon sherry wine vinegar or balsamic vinegar
1 can good-quality diced tomatoes (about 15 ounces)
1 can (10 oz) cream of chicken soup with herbs
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 Tablespoon dried minced onion
1 cup shredded cheddar cheese
2 to 3 Tablespoons sour cream (optional)
hot noodles, rice or pasta
Directions:
1. Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger).
2. Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last15 minutes. Serve over hot noodles, rice or pasta.
CROCK POT CHICKEN PARISIENNE
Ingredients:
6 med. chicken breasts
Salt, pepper and paprika
1/2 cup white wine
1 (101/2 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained or fresh
1 cup sour cream
1/4 cup flour
Directions:
1. Sprinkle chicken breasts with salt, pepper and paprika. Place in crock pot.
2. Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika.
3. Cover and cook on low for 6-8 hours. If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes.
CROCK POT WINNING WINGS IN SWEET AND SOUR SAUCE
Ingredients:
16 chicken wings
4 Tablespoons wine or balsamic vinegar
1 cup apricot preserves
2 Tablespoons peanut butter (optional)
1 cup ketchup
4 Tablespoons horseradish
1 cup sweet onion, finely chopped
1 teaspoon hot sauce (optional)
Directions:
1. Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
2. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.
3. Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.
CROCK POT ITALIAN DINNER
Ingredients:
4 chicken breasts, cut in half
1 pkg 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 tomato sauce
1 Tablespoon Italian seasoning
Salt & Pepper
Directions:
1. Mix all ingredients together in crockpot; cook 6-8 hours on low.
2. Serve over pasta with lots of shredded mozarella cheese.
CROCK POT LEMONADE CHICKEN
Ingredients:
4 to 6 pcs chicken (breasts and legs)
1 6 oz can frozen lemonade, thawed
2 Tablespoons brown sugar
3 Tablespoons ketchup
1 Tablespoon vinegar
2 Tablespoons cornstarch
2 Tablespoons cold water
Directions:
1. Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchupand mix well. Pour over chicken.
2. Cover. Cook on high 3-4 hours or low 6-8 hours.
3. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan.
4. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.
CROCK POT LACQUERED CHICKEN
Ingredients:
1 Tablespoon vegetable oil
2 pounds whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tablespoons red currant, raspberry or red grape jelly
1/4 cup sweet sherry
Directions:
1. In a medium skillet, over medium high heat, heat the oil and sauté the chicken, turning often, until well browned all over.
2. Remove the chicken to a plate. Sauté the onion in the skillet until well browned. Turn into the crockpot.
3. Place the tomatoes, orange, sugar, salt and pepper in the crock pot and set the chicken on top.
4. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube.
5. Cover and cook on Low for 5 to 7 hours.
6. Before serving, remove the chicken to a deep serving dish and keep warm.
7. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon.
8. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If sauce is not shinyenough, bring back to a very brisk boil and quickly stir in some jelly.
9. Pour sauce over the chicken and serve.
CROCK POT YUMMY CHICKEN WINGS
Ingredients:
12-18 chicken wings
1/3 cup soy sauce
1 teaspoon ginger
2 garlic cloves minced
2 green onions minced
1 Tablespoon honey
2 teaspoons oil
Directions:
1. Combine ingredients in Crock Pot.
2. Cook on low for 6-8 hours.
Slow Cooker Turkey Recipes
Turkey isn't just for Thanksgiving dinner anymore. And why should you have to wait? If your kids are getting tired of chicken or you want to try something a little bit different, why not go for turkey? These delicious and simple recipes are perfect for busy weeknights and will ensure your family has a healthy and nutritious meal ready to go when they get home from school and work. Check them out below and save them for later!
CROCK POT SUPPERTIME STEW
Ingredients:
16 oz. ground 90% lean turkey
3 cups (15 oz.) sliced raw potatoes
1 1/2 cup chopped celery
2 cups sliced carrots
1 cup chopped onion
1 1/2 cup frozen peas
1 3/4 cups (one 15 oz. can) Hunt's chunky Tomato Sauce
2 teaspoons Italian seasoning
Directions:
1. In a large skillet sprayed with butter-flavored cooking spray, brown meat.
2. Combine potatoes, celery, carrots, onion and peas in crock pot. Spoon browned meat over vegetables.
3. In a small bowl, combine tomato sauce andItalian seasoning. Evenly pour sauce over meat.
4. Cover and cook on LOW for 6 to 8hours. Mix well before serving.
CROCK POT CRANBERRY-APPLE TURKEY BREAST
Ingredients:
2 teaspoons melted butter or margarine
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup chopped onion
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 teaspoon poultry seasoning
2 cups seasoned crumb-style stuffing
2 to 3 pounds turkey breast cutlets
Directions:
1. Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing.
2. Place 3 tablespoons stuffing mix on each turkey cutlet. Roll up and tie.
3. Place turkey in crock pot. Cover; cook on LOW 8 hours (HIGH 4 hours).
CROCK POT TURKEY MEATBALLS
Ingredients:
1 1/2 cups barbecue sauce (your favorite)
10 ounces Apple jelly
2 Tablespoons Tapioca (for thick sauce if desired)
1 Tablespoon Vinegar
1 Egg, beaten
1/4 cup Seasoned bread crumbs, fine
2 Tablespoons Milk
1/4 teaspoon Garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1 pound Ground turkey
Non-stick vegetable spray
Directions:
1. In 3 1/2 or 4 quart crockpot, stir together barbecue sauce, jelly, tapioca (if used), and vinegar.
2. Cover; cook on high-heat setting while preparing meatballs.
3. For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well.
4. Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat.
5. Drain meatballs. Add meatballs to crock pot; stir gently.
6. Cover; cook on high heat setting for 1 1/2 to 2 hours.
CROCK POT TURKEY SANDWICHES
Ingredients:
6 cups diced turkey
3 cups diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 cups Miracle Whip
Directions:
1. Mix all ingredients and put in Crock Pot for 3-4 hours. Stir occasionally.
CROCK POT BBQ TURKEY SANDWICHES
Ingredients:
1/2 onion
1 clove garlic
1cup catsup
1/3 cup Brown sugar
1/4 teaspoon chili powder
1/4 teaspoon salt pepper to taste
2 cups diced (cooked) turkey
Directions:
1. Sautéed onion and garlic, put in crock pot.
2. Add catsup, brown sugar, chili powder, salt, pepper, and turkey.
3. Let cook all day on low heat. Serve on bread for sandwiches.
CROCK POT TURKEY AND RICE CASSEROLE
Ingredients:
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.) 1 teaspoon poultry seasoning
1 Tablespoon dried minced onion
Directions:
1. Pour soup and water into Crock Pot and stir to combine. Add remaining ingredients and mix well.
2. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high.
CROCK POT TURKEY BARBECUE
Ingredients:
2 to 3 lb. turkey fillets
2 green peppers, chopped
1 teaspoon. celery salt
Dash of pepper
2 teaspoons chopped onion
18 ounce thick barbecue sauce
Directions:
1. Prepare turkey fillets with dash of pepper across tops. Bake in 350 degree oven for 1 hour covered.
2. Mix barbecue sauce, celery salt, (thin with water if needed) in 5 quart slow cooker/Crock Pot, set on high.
3. Add green peppers and onions. Allow to heat while turkey is baking.
4. Chop turkey in small to medium chunks and add to slow cooker/Crock Pot.
5. Simmer on high for 2 to 3 hours, or turn to low and cook for 4 to 6 hours.
CROCK POT TURKEY MADEIRA
Ingredients:
1 1/2 lb turkey breast tenders
2 ounce porcini mushrooms (dried)
3/4 cup chicken broth
3 Tablespoons Madeira wine
1 Tablespoon lemon juice
salt and pepper to taste
Directions:
1. Combine all ingredients in crock pot.
2. Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch if desired, and serve with rice.
CROCK POT LOW FAT TURKEY
Ingredients:
1 and 1/2 pounds Turkey Breast (boneless)
1 package of dry gravy mix
1 cup of Dry White Wine
1 Onion (Cut into four slices)
2 Small Potatoes
2 Small Turnips
Baby Carrots
Directions:
1. Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with Pam. Add onion and brown.
2. Spray crock pot with Pam and put carrots on the bottom, next add potatoes,turnips and onions.
3. Place turkey on top of vegetables.
4. Mix gravy with the wine and a 1/4 to 1/2 cup ofwater. Pour on top of the turkey and vegetables.
5. Cover and cook on low for 4-6 hours.
CROCK POT TURKEY BREAST
Ingredients:
3.5 lb turkey breast
2 cups chicken broth
1 onion
1 clove garlic
4 strips bacon
black pepper, to taste
1/2 cup honey
Directions:
1. Place turkey breast in crock pot. Add broth. Place onion in broth and press garlic in turkey.
2. Lay bacon over top and pepper to taste. Add honey and cook on low for approx. 8 hours.
CROCK POT MILWAUKEE SWEET TART SUPPER
Ingredients:
1 1/2 lb low-fat turkey kielbasa; cut into 3-inch pieces
3 can (10-oz. ea) Bavarian-style sauerkraut; rinsed and drained
3 large peeled Granny Smith apples; cored and cut crosswise into rings
1 medium onion, thinly sliced and separated into rings
1 can (14.5 oz.) chicken broth
1/2 teaspoon caraway seeds
8 medium peeled red potatoes; (about 3.5 lbs.), quartered
1/4 cup (1 oz.) shredded Swiss cheese
Directions:
1. Place half of sausage in an crock pot; top with sauerkraut, remaining sausage, apple slices, and onion rings.
2. Pour broth over mixture, and sprinkle with caraway seeds.
3. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onions are tender.
4. Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain.
5. Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.
CROCK POT NEOPOLITAN TOSTADA
Ingredients:
3/4 lb. ground turkey
1 eggplant; cubed
1 cup salsa
1 (6 oz.) can tomato paste
1/4 cup fresh parsley; chopped
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 10 oz. pkg. frozen corn; thawed
4 pita rounds; halved and toasted
1/2 cup yogurt
2 cups lettuce; shredded
1/2 cup olives; sliced
1/2 cup cheddar cheese; shredded
Directions:
1. Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin,oregano and corn in slow cooker.
2. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey.
3. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.
CROCK POT 8 HOUR TURKEY STEW
Ingredients:
3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1 1/2 cups chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 teaspoon each ground thyme and dried basil
1/2 teaspoon black pepper
2 lbs boneless, skinless turkey breast, cut into 1″ cubes
2 Tablespoon all purpose flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1 1/2 Tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
Directions:
1. Combine the first 8 ingredients in a 3-quart or larger crock pot. Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.
2. Mix wine, broth, tomato paste and Worcestershire sauce in a small bowl. Pour over turkey.
3. Cover and cook on LOW setting for approximately 8 hours. During the last hour,stir once or twice, breaking apart any turkey cubes that have stuck together.
4. Stir in parsley justbefore serving.