Crock Pot Chicken

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 crock pot 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 STUFFED CHICKEN BREAST

Ingredients:

3-4 boneless whole chicken breasts
Stuffing of your choice

Directions:

1.  Prepare dressing.  If using package mix, 1/2 of package should be enough.  (May use applesauce instead of water in dressing.) 

2. Roll dressing up in breast and close with toothpick.

3. Brown in butter or margarine in hot pan.  When brown, cover with paprika and place in crock pot. 

3. Cover chicken with 2 cans cream of celery soup.  Turn on high for 5 or more 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. Cut chicken and brown 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 CHICKEN AND CORNMEAL DUMPLINGS

Ingredients:

1 (9 oz.) pkg. frozen cut green beans
2 cups cubed, cooked chicken
2 cups diced potatoes
1 (13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail (1 1/2 cup)
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 cups packaged biscuit mix
1 cup sharp shredded American cheese
2/3 cup milk

Directions:

1. Thaw beans by placing in strainer and run hot water over beans.  Transfer to crock pot. 

2. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together.  Cover. 

3. Cook on low for 4 hours.  Turn to high heat and heat until bubbly.  Add water at this point if needed. 

4. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley.  Add milk and stir until just moistened.  

5. Drop by tablespoons onto stew; cover.  Cook 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 1 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
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. 

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 lb. chicken pieces
1 medium onion, chopped
2 Tablespoons Oil
2 teaspoons salt
1 teaspoon pumpkin pie spice
1 can Orange juice, concentrated
2 teaspoons grated orange peel
1 lb. whole 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
dried seasoning, i.e. oregano, basil, rosemary
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 dressing
1 lb. 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 lb. 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 or 1 Tablespoon fresh
1/4 teaspoon salt
1/4 teaspoon pepper1 (4 oz) can sliced mushrooms, drained
1 pkg. (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 garlicup 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 settingfor 3-1/2 hours.

4. When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 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.