Crock Pot Recipes » Chicken Crockpot Recipes

Slow Cooker Lemon Garlic Chicken

Judy Wilson — Fri, 19 Aug 2011 03:44:03 +0000

2 pounds skinless, boneless chicken breast halves
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/4 cup water
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Mix the oregano, salt, and pepper in a small bowl. Rub the mixture into chicken.

Melt butter in a skillet over medium heat and brown the chicken in butter for 3 to 5 minutes each side.

Place chicken in a slow cooker.

In same skillet, mix the lemon juice, water, garlic and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover and cook on HIGH for 3 hours or LOW for 6 hours. 15 to 30 minutes before the end of the cook time add the parsley to the slow cooker.

Slow Cooker Creamy Paprika Chicken

Judy Wilson — Wed, 13 Jul 2011 03:29:58 +0000

10 chicken thighs, skin removed
1 medium onion, sliced
3 tablespoons chicken broth
2 tablespoons paprika
1/2 teaspoon salt
3 cups uncooked egg noodles
3 tablespoons cornstarch
3 tablespoons cold water
1 (8 ounce) container sour cream-and-chive potato topper

Place chicken and onion in 3 1/2- to 4-quart slow cooker.

Mix broth and paprika in small bowl and pour over chicken. Sprinkle with salt.

Cover and cook on LOW for 7 to 8 hours.

Remove chicken and onion from cooker. Place on serving platter; cover to keep warm.

Mix cornstarch and water in small bowl. Mix into juices in cooker.

Increase slow cooker heat to HIGH. Cover and cook about 10 minutes or until thickened.

Stir in sour cream-and-chive potato topper. Pour sauce over chicken in serving platter.

Serve over noodles.

Makes 5 servings

Slow Cooked Chicken Tacos

Judy Wilson — Fri, 10 Jun 2011 16:40:05 +0000

2 pounds boneless, skinless chicken thighs
1 can Green chiles, diced
1 jar salsa (mild or spicy)
1 teaspoon Ground cumin
1 onion, finely chopped
2 cloves Garlic, minced

Add chicken to the slow cooker. Top with diced green chiles, cumin, onion, garlic and salsa. Cover and cook on LOW for 8 hours.
Remove chicken from slow cooker and shred Return to slow cooker and mix well.
Spoon chicken mixture into taco shells. Add favorite toppings such as lettuce, tomatoes, sour cream, avocados, and cheese.

Slow Cooked Mexican Chicken

Judy Wilson — Mon, 16 May 2011 01:25:57 +0000

3 or 4 boneless, skinless chicken breasts
1 cup frozen corn
1/2 envelope taco seasoning
1 can black beans, rinsed and drained
1 (12 ounce) jar picante sauce or salsa
1 (4 ounce) can diced green chilies

Place chicken in bottom of slow cooker and sprinkle with taco seasoning. Next add corn, green chilies and black beans. Then pour salsa over top of all ingredients.

Cover and cook on LOW for 6 to 8 hours.

Stir mixture. If serving in tacos shred chicken and mix well.

Honey Mustard Chicken Breasts

Judy Wilson — Fri, 29 Apr 2011 17:09:04 +0000

4 boneless chicken breasts
3/4 cup honey
2/3 cup Spicy Brown mustard
2 tablespoons packed brown sugar
2 tablespoons of balsamic vinegar

Add chicken breasts to slow cooker. Sprinkle with seasoning such as salt, pepper, paprika and garlic powder. Mix honey, mustard, brown sugar and balsamic vinegar and pour over chicken.

Cook on LOW for 7 to 8 hours.

Slow Cooker Italian Chicken

Judy Wilson — Tue, 15 Mar 2011 16:53:50 +0000

4 boneless, skinless chicken breast
1 small can of chicken broth
1 can of cream of chicken soup
1 package of Italian seasoning dressing mix

Add chicken breast to slow cooker. Mix chicken broth, cream of chicken soup and Italian seasoning and pour over chicken.
Cook on LOW for 8 hours.
Serve over rice or noodles.

Slow Cooker Picante Chicken

Judy Wilson — Mon, 10 Jan 2011 01:13:10 +0000

4 boneless, skinless chicken breasts
1 (16 ounce) jar Picante sauce
1 green bell pepper, seeded, cut into rings
1/3 cup packed brown sugar
1 tablespoon Dijon mustard

Place chicken breasts in slow cooker. Add bell pepper rings. Combine picante, brown sugar and mustard and spoon over chicken.

Cover and cook on LOW for 5 to 6 hours.

Serves 4.

Slow Cooker Oregano Chicken

Judy Wilson — Fri, 10 Dec 2010 01:02:29 +0000

4 to 5 boneless, skinless chicken breasts
1 (1 ounce) packet dry Italian salad dressing
1 tablespoon lemon juice
1/2 cup (1 stick) butter, melted
2 tablespoons dried oregano

Combine butter, dressing and lemon juice in bowl. Mix well.

Place chicken breasts in slow cooker and spoon butter-lemon juice mixture over chicken. Evenly coating the chicken.

Cover and cook on LOW for 5 to 6 hours.

One hour before serving baste the chicken with the pan juices and sprinkle oregano over chicken.

Serves 4 to 5.

Alfredo Chicken With Noodles

Judy Wilson — Wed, 01 Dec 2010 03:09:34 +0000

5 boneless, skinless chicken breast halves
1 (16 ounce) jar alfredo sauce
1 (16 ounce) package frozen green peas, thawed
1 1/2 cups shredded mozzarella cheese
Hot cooked noodles

Cut chicken into strips and place in sprayed slow cooker.

In bowl, combine alfredo sauce, pease and cheese and mix well. Spoon over chicken strips.

Cover and cook on LOW for 5 to 6 hours.

Serve over hot, cooked noodles.

Serves 4 to 5.

Sweet And Sour Chicken

Judy Wilson — Thu, 02 Sep 2010 01:13:30 +0000

1 pound skinless, boneless chicken breast halves
2 (9 ounce) jars sweet and sour sauce
1 (16 ounce) package frozen loose-pack broccoli, carrots and water chestnuts
2 1/2 cups hot cooked rice
1/4 cup toasted chopped almonds

Cut chicken into 1-inch pieces. In a 3 1/2 or 4-quart slow cooker combine chicken, sweet and sour sauce and frozen vegetables.

Cover and cook on LOW for 5 to 5 1/2 hours or on HIGH for 2 1/2 to 2 3/4 hours.

Serve with hot cooked rice and sprinkle with almonds.

Makes 4 servings.