crock pot/slow cooker chicken recipes
 

I am looking for a. Recipe for a crock pot/slow cooker for chicken. Any ideas. Thanks

Place a whole chicken in crockpot with nothing added. Place on low 6-8 hours or on high for much less
& it wil turn out like the ones you buy at Costco. Forms lots of broth. Extremely tender.

Thanks I will do that.

I love this one ... and have come to like it far more than the store bought Quick Chicks!

When I do it, I set the chicken on top of an upside down bowl/dish to let the juices drain off, and keep the chicken from getting greasy. For a twist in flavour, you can sprinkle the top of the bird with your favourite spices/seasonings/herbs. Sometimes I pour BBQ Sauce overtop.


Another favourite ...

Salsa Chicken
Layer chicken breasts (with bones or boneless) with Salsa.

You can also add to the layers sliced/chopped peppers, celery, onions or mushrooms.
Some of each or just one.

At the very end, top with shredded cheddar, parmesan or mozzarella and put lid back on for a few minutes to let the cheese melt.


For a Greek twist ...

Antipasto Chicken
Do the same as the Salsa Chicken, but instead use Antipasto.
Top at end with feta cheese.

Thank you Quilte. There is ALOT of days that I cant be on my feet or legs for very long to cook. I live with 2 of my daughters that are roommates and one works all day the other works till 1 or 2 in the morning. So I bought a crockpot today so that in the mornings before Im in too much pain I can toss stuff in the crocker so dinner will be done when one gets off work and before the other goes to work. Im willing to try other things besides chicken, it just happens I just bought chicken. So any other simple recipes would be appreciated.

You're welcome!

There are a LOT of great crockpot recipes ... just don't be afraid to try them.

When crocks first came out 40 yrs ago (or so), they talked about letting it cook all day. To be honest, I find very few of the recipes need to be cooked that long. And many, if they are, are just outright ruined. So being new to crockpot cooking, I just want to forewarn you that not all will need that all day cooking.

Crocks make the BEST soups and stews, IMHO ... so try those out.
I've even made lasagna in mine.

Hopefully yours has a cookbook with it, and you can use that for starters.

Good Luck!!!

I just bought a crockpot a week ago. Had one many years ago and didn't use it very much, so go rid of it because I did not want to put meals together before I left for work. (I am not a morning person at all!) Anyway, read on here about using it to make apple butter and it sounded like a good idea. And my first try was minestrone soup which turned out great - it was a recipe that came with the machine. It was done in 7 - 8 hours. I really like to use my pressure cooker for meat - but will more than likely give it a try for chicken too. It is nice to just throw it all in and leave it.

Years ago I remember using it to make shredded beef for burritos and tacos - it was so tender and juicy, no reason you couldn't do it with chicken too. I get the packets already prepared but no reason you couldn't use your own spices.

Here is one that is a favourite:
Cola Chicken Recipe

This Cola Chicken recipe contains 286 calories and 2 grams of fat per serving.
What You Need
• 1 cup cola (not diet)
• 1 cup ketchup
• 1 onion, sliced
• 1 1/2 pounds boneless skinless chicken breast

What To Do
1. Wash and pat dry chicken. Salt and pepper to taste.

2. Place chicken into crockpot with onion slices on top.

3. Add cola and ketchup.

4. Cover; cook on low 6-8 hours.

(I usually cut up a small whole chicken, also removing the skin.)

http://www.allcrockpotrecipes.com/me...lachicken.shtm

The link has lots of recipies!

Here's a very easy/delish one for pot roast: http://allrecipes.com/Recipe/Awesome...e=6&ismetric=0

I use my crockpot a lot. QuiltE is so right, though, the new crockpots work at a higher temp and you can really ruin something by overcooking.

Chicken is probably my favorite thing to do. Whole chicken with nothing added as previously mentioned. Chicken parts with barbeque sauce makes great pulled chicken sandwiches. You can also do that with pork loin or shoulder (your choice).

I find a lot of recipes at allrecipes.com and a great thing about that site is the reader reviews. Lots of people will mention adjustments they made to the basic recipe and I find that helpful. Here's a link to their crockpot section: http://allrecipes.com/Recipes/Everyd...r/?src=mer1231

One other thing. If you are having difficulty staying on your feet (I have that problem, too) I often break up the task. I might do part of the prep the night before, stick it in the fridge and then finish it off in the morning when I put it in the crock. If you google, you will also find ideas for creating crock ready meals that can be frozen - just thaw overnight and put in the crockpot the next morning. I do that a lot because I'm cooking just for me and I find I can split a crockpot recipe into 2 or 3 freezer bags, using one right away and the others a week or so later.

SparkysMom ... Good plan on the freezer meals!

AirWick ... perhaps you could divide the work up and let your DDs do the freezer prep when they have time, and then you can look after the final "cooking"!



Another extremely easy and delicious crock meal ........... Spare Ribs! :)

I make spare ribs in the crock pot - to a point. I cut the ribs into 2-3 rib hunks. I put them in the crock pot with a cup of barbeque sauce mixed with about 1/2 cup water. I cook the ribs on low until they are almost done, about 4 hours. I take them out and put them in the oven in one layer, with more sauce to finish them. They could also be grilled, as they are mostly cooked at this time. If desired, you can rub the ribs first with the rub of your choice.

I make salsa chicken a little bit differently. I throw in frozen chicken breasts. Pour in some salsa and a can of drained black beans. Cook all day. Add 8 oz of cream cheese just before serving. Shred the chicken and serve as tacos or over rice. Sometimes I add taco seasoning or ranch dressing mix.

Someone beat me to the suggestion of a jar of salsa with chicken. It is great with a boneless pork shoulder too.

Split pea soup is great in the crock pot you do not need to worry about it scorching.

Cheaters risotto takes just a few hours and tastes great without standing at the stove stirring forever.

Of course chili is lovely too on cooler days.

I use frozen chicken breasts, throw in a jar of apricot jelly, a little garlic, a little ginger - and you have apricot chicken. I cook on low for about 8 hours or high for about 5 or 6 hours.

Hmm... like the antipasto & feta cheese idea, we'll see what's left of the jar after our brunch today and maybe try this.

QuiltE I used your idea last night. I put chunks of carrots & onions on the bottom and four chicken thighs bone in with skin on and then topped them with about 2 TBSP each of antipasto. Cooked on low for about 6 hours. Before eating topped with the feta until melted, it was delicious served over rice, and the house smelled wonderful when we got home for dinner. Thanks for these great suggestions!

Thanks for the link.

For those who don't have a crock pot. Many years ago a client of mine gave me a recipe for company stew. I used a very lean meat or you can use packaged stew meat. In my case it was a 3# piece of London Broil (on sale). Just cut the meat in the size pieces you like (I use 1-1 1/2 inch pieces). In a roasting pan with a lid, I put the meat in (don't have to brown at all goes in raw. You can use fresh, frozen or canned veggies whatever you have on hand or want. If using canned dump the whole can juice and all. No need to thaw the frozen veggies. After all the veggies, I added a can of beef broth, beef granules, onion soup mix. Season how you want but go easy since some of the canned and frozen veggies have some sodium. I throw in garlic and celery. Makes a lot. In the oven at 275 for about 3-5 hours and the hardest part is to keep from checking on it because of the delicious aroma. I only make this when I know someone is going to be home. I never leave the stove/oven on and leave the house. I also have to leave a note "Do Not Open oven door". One last note. I prefer the fresh potatoes versus the frozen. The most time consuming is cleaning any veggies (potatoes, carrots, celery stalks). Outcome is great.

Chicken breast , can of cream of chicken or cream of mushroom soup, cook just the two then serve with rice or mashed potatoes . I myself do not eat this because I stay away from things like caned soups but my family loves it .
I have a rice cooker that has a timer on it I use it all the time for many crock pot recipes I use .

Mmmmm can't wait to try this one !

If I am making a stew or something, I wash all my veggies and take everything I need to chop them up and sit down to do it.. a bowl, knife, cutting board etc. It is so much easier on my back.

Glad it worked for you ... for me it's a great one for "let-me'sew" days. And then the bonus of leftovers for a few more days of good eating while sewing. Or to freeze.

BTW you can also do the rice in the bottom of that crock ... I forget, but think I pretty much used the same water/rice proportions as stove top, in the bottom. Then the rest on top.

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The CP gets hot, if not in the sink set it in a roasting pan sitting on top of ceramic tiles so to save tour counter top.
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Chicken Pot Pie

Cut up some chicken breast and add to crockpot
Add can cream of chicken soup and 1 can of chicken broth.
Cut up some canned biscuits into about 4 pieces per biscuit.
Stick in a baggie with some poultry seasonings or garlic and onion powder. Shake to cover.
Drop the biscuits in the crockpot.
Stick on the lid and cook on low for 6 - 8 hours.

The biscuits magically float to the top and turn into a gorgeous crust.

You can throw in beef roast and cook it for 5-8 hours just like you would chicken. Just throw it in frozen or thawed and add water about halfway up. I cut about 5-6 carrots into 3" chunks and put that in there too for flavoring and to have my vegetable with my supper. Save the bones and put them back in over night with whatever broth was left in there and more water after you're done and then just strain it out the next morning for broth that you can freeze and use later for noodle soup!