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CROCK POT SAUCY CHICKEN

Ingredients:

6 drumsticks (skinned)
6 thighs (skinned)
1 (14 oz.) can of diced tomatoes with garlic (undrained)
1 can tomato paste
2 teaspoons chicken bouillon granules
1/4 cup chopped onion, dried
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder


Directions:

1. Mix ingredients and pour over chicken. Heat in crock pot for 1 hour on high heat then on low for 4 to 5 hours or until chicken is tender.

 

 

CROCK POT SAUCY CHICKEN THIGHS

Ingredients:

3 lbs. bone in/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
assortment of vegetables


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.

4. 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 or 1 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 cup soy sauce
1/4 cup Worcestershire sauce
5 or 6 small to mededium potatoes
2-4 carrots
1/2 onion, chopped
1 garlic clove, chopped
1/2 teaspoon oregano
1 Tablespoon 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 lbs. 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 lbs. 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. 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 or margarine, 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 VEGGIE AND CHINESE CHICKEN

Ingredients:

Chicken breast - (chopped)
Cabbage - 2 cups chopped
Red and green peppers - 1 each (chopped)
White onion - 1 (chopped)
Chinese peppercorn - 1 teaspoon (ground)
Honey - 1 Tablespoon
Soy sauce - 2 Tablespoons
Salt - 1 to 2 teaspoons
Diced ginger - 1 Tablespoon
Chicken soup stock - 1 to 2 cups
Corn starch - 2 Tablespoons + 1/4cup water

 

Directions:

1. Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours.

2. In the last 30 minutes mix the starch and water into the pot. Serve.

 

 

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 (cooking wine or regular drinking wine)
4 oz. onion & chive cream cheese
1 pkg 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 Tablespoons butter or margarine, melted
2 Tablespoons 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
1/2-1 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:

one whole chicken, cut up
one large undrained can of cut-up tomatoes
one cut-up onion
one cut-up green pepper
minced garlic (to taste)
one 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 8 oz. 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 pkg. 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 from 1 whole 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, skinned,
deboned, cut in 1/2" chunks
Celery heart
1 medium onion
2 cans stewed tomatoes, sliced
16 oz. medium salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil


Directions:

1. Brown chicken in 1 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 Tablespoons butter or margarine
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.