Crock Pot Chicken Recipes An Other Recipes For Slow-Cookers

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Recipes For Slow Cookers: Crock Pot Recipes: Crock Pot Chicken Recipes

Lots Of Recipes For Slow Cookers

Cooking with your crock pot or your slow cooker is so convenient. Especially Crock Pot chicken Recipes are always so convenient. I'm a granny now, but when my kids were growing up, I had to work and having a hot nutritious meal on the table every evening was challenging to say the least! This is where the slow cooker or crock pot comes in, I prepared everything the previous evening and kept it in the fridge overnight. Then when I left for work in the morning, I switched the slow cooker on. In the evening I returned home to a tasty hot meal! Enjoy these recipes for slow cookers with me.

For more tasty and easy Crock Pot and Slow Cooker recipes I recommend 470 Crock Pot Recipes

Tasy Crock Pot Chicken Recipes 

Crock Pot Chicken Recipes Are So Easy, I Hope You Enjoy This One!


South of the Border Chicken Corn Tortillas

What You Need:

  • 3 T canola oil

  • 4 lg. chicken breast

  • 1 (19 oz) can of enchilada sauce

  • 2 (11 oz) cans cream of chicken soup

  • 1 (4.25 oz) can black olives, sliced

  • 2 dozen corn tortillas

  • 1 lg. onion, chopped

  • 1 (8 oz) pkg. taco style cheese


How to Make It:

  1. Place a large skillet over medium heat and add the oil.

  2. Once the oil is heated add the chicken.

  3. Cook about 5 minutes per side.

  4. Remove and allow to cool.

  5. Once the chicken has cooled it can be shredded.

  6. Cut the tortillas into 8 wedges per tortilla.

  7. In a large mixing bowl combine the soup, olives and onions.

  8. Begin layering in the crock pot with the enchilada sauce on the bottom.

  9. Then add the tortillas, soup, chicken and the cheese in that order.

  10. Continue layering in that order to the top being sure to end with the cheese.

  11. Cover and cook on low temperature 7 hours.


Tip: This is best served in a bowl and topped with sour cream or guacamole.

Do you make full use of your crock pot? If not --

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Crock Pot Chicken Recipes: 4 Hour Chicken and Sweet Potatoes 

Here is another very tasty recipe from all our Crock Pot Chicken Recipes

I normally serve this dish on a bed of rice with a mixed salad.

Ingredients for this slow cooker recipe:


  • 3 T canola oil + 2 T canola oil

  • 2 lbs chicken thighs boneless and skinless

  • 2 T flour

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 2 lg. onions, chopped

  • 1 T garlic, minced

  • 1 T ginger

  • 1/3 C curry powder

  • 2 bay leaves

  • 4 C chicken broth

  • 3 lg. sweet potatoes, peeled and chopped

  • 1/2 tsp. salt

  • 1/8 tsp. pepper



Method for this slow cooker recipe:


  1. Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag.

  2. Shake to mix together.

  3. Add the chicken and coat well.

  4. Place the 3 T canola oil in a large skillet over medium high heat.

  5. When the oil is hot add the chicken and brown on both sides about 2 minutes per side.

  6. Remove the chicken and place in the crock pot.

  7. Remove any chicken fat that may be in the skillet with a slotted spoon.

  8. Add the 2 T canola oil to the skillet and heat on medium high.

  9. Add the onion, garlic and ginger to the skillet.

  10. Cook until the onion is a caramel color.

  11. Add the curry powder and cook 2 minutes stirring continuously.

  12. Remove from the heat and add to the crock pot over the chicken.

  13. Place the bay leaves, sweet potatoes and chicken broth to the crock pot.

  14. Stir in the remaining salt and pepper.

  15. Cover and cook on low 4 hours.



Tip: For a more spicy dish you can add allspice and a pinch of cinnamon. I also often add sweet peppers to the dish that I fry with the onions.

For more tasty slow cooker recipes Download 470 Crock Pot Recipes



I also serve this dish with a tossed salad. (I am a bit of a salad freak!) If you want to join me, have a look at: 365 Salad Recipes!


365 Salad Recipes

Crock Pot Chicken Recipes: Creamy Mushroom Sauce Chicken 

Another Tasty crock Pot chicken Recipe

Download 470 Crock Pot Recipes Now. Access Is Instant!


All Crock Pot Chicken Recipes are tasty and easy but this chicken recipe is a real standby. You can assemble the dish in the morning, forget about it and only add the finishing touches about 30 minutes before you serve. This recipe uses simple ingredients and is easy to make for a busy mom. The recipe calls for it to be served on a bed of pasta, but I have often served it quite successfully on a bed of rice with a tossed green salad.


What You Need For This Chicken Crockpot Recipe:

  • 1 lb chicken breasts, boneless and skinless

  • 1 (1.89 oz) pkg. chicken gravy mix

  • 1 C white wine

  • 1 (11 oz) can cream of mushroom soup

  • 1 (8 oz) pkg. cream cheese



How to Make this Chicken Crockpot Recipe:

  1. Place the pieces of chicken into the crock pot.

  2. Add the dry chicken gravy mix over the top of the chicken.

  3. Pour in the soup.

  4. Add the wine.

  5. Cover and cook on low for 7 hours.

  6. Add the cream cheese and continue to cook 30 minutes.

  7. Remove the chicken to a plate.

  8. Whisk the ingredients in the crock pot to make sure everything is mixed together well.

  9. Place one piece of chicken over a bed of pasta.

  10. Top with the mushroom mixture.



Tip: This recipe is great even without the chicken. Use the sauce over pasta or rice. You can also substitute cream of chicken or cream of celery soup for a different taste.


I made this recipe very successfully the other day, using a sweet and sour cook-in-sauce instead of the soup.

I also serve this dish with a tossed salad. (I am a bit of a salad freak!) If you want to join me, have a look at: 365 Salad Recipes!


365 Salad Recipes

Crock Pot Chicken Recipes: Spicy Gingered Chicken With Pineapple 

Chicken Slow Cooker Recipe

Make Full Use Of Your Crock Pot: Download 470 Crock Pot Recipes!


Ingredients:

  • 4 chicken portions (with or without the skin)

  • 1 tbsp oil

  • 1 onion, finely chopped

  • 2 celery sticks, chopped

  • 2 tbsp flour

  • ¼ pt chicken stock

  • 1 large can of pineapple pieces in syrup

  • 2 tsp finely chopped fresh root ginger

  • 2 tsp chili sauce

  • Salt and freshly ground black pepper


Method:

  1. Heat the oil in a frying pan and brown the chicken on all sides.

  2. Transfer to the slow-cooker.

  3. Add the onion and celery to the pan and cook for about 5 minutes, stirring occasionally, without browning.

  4. Stir in the flour, then gradually stir in the stock.

  5. Add the pineapple and its juice and the remaining ingredients.

  6. Bring to the boil, stirring continuously.

  7. Pour over the chicken.

  8. Cover and cook for 5-8 hours on LOW.

Chicken Dumpling Recipe 

Tasty comfort food!

Download 470 Crock Pot Recipes: Make Full Use Of Your Crock Pot!


What You Need For This Chicken Slow Cooker Recipe:

  • 4 T margarine or butter

  • 1 T canola oil

  • 1 lg. onion, chopped

  • 3 lb chicken breasts, boneless and skinless

  • 2 C chicken broth

  • 2 stalks celery, chopped

  • 2 lg. carrots, peeled and chopped

  • 1 T parsley, minced

  • 1 tsp. pepper

  • 1 tsp. salt

  • 1/2 tsp. allspice

  • 1 C dry white wine

  • 1 can of refrigerator biscuits

  • 1/2 C heavy cream

  • 2 T flour



How to Make It This Chicken slow Cooker Recipe:


  1. Place the margarine in a large skillet over medium heat.

  2. Heat the margarine until it is completely melted.

  3. Then add the oil.

  4. Put the onion into the skillet and cook about 2 minutes or until just tender.

  5. Add the chicken and cook 2 minutes per side or until lightly browned.

  6. Place the chicken and onions into the crock pot.

  7. Add the chicken broth.

  8. Add the celery, carrots, parsley, pepper, salt, allspice and wine.

  9. Cover and cook 2 1/2 hours on high.

  10. Remove the chicken from the crock pot and set aside.

  11. Place the heavy cream and flour in a mixing bowl.

  12. Mix together until the flour has completely dissolved.

  13. Add the mixture to the crock pot.

  14. Cut each biscuit into quarters.

  15. Drop the biscuit quarters into the crock pot and be sure it is still on the high temperature.

  16. Cover and cook 30 minutes or until firm.

  17. Return the chicken to the crock pot and allow to cook on high 10 minutes.


Tip: Homemade biscuits are just as good in this recipe. The wine is optional but it does add to the taste of the meal.

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Beef Slow Cooker Recipes: Italian Style Beef In Wine 

Recipes For Slow Cookers

Beef Slow Cooker Recipes are ideal for the busy meat lover. Once you have it in your slow cooker or crockpot you can forget about it for hours. Go out for the day and come home to a hot cooked meal.

Ingredients:

  • 1 ¾ lb braising steak, trimmed and cut into cubes

  • 3 tbsp olive oil

  • 1 large onion, chopped

  • 1 garlic clove, crushed

  • 2 ¼ cups red wine

  • 1 tbsp tomato paste

  • 1 tsp sugar

  • Salt and freshly ground black pepper

  • A few sprigs of fresh thyme

  • 1 cup beef stock

  • 1 ½ tbsp cornflour

  • 4 oz button mushrooms

  • 1 large can of artichoke hearts, drained and halved

  • 12 black pitted olives

  • Chopped fresh herbs, to garnish

  • Tagliatelle, to serve


Method:

  1. Put 1 tbsp of the olive oil in a non-metallic container and add the stock.

  2. Mix together the garlic, onion, wine, tomato paste, sugar, seasoning and thyme and pour over.

  3. Stir well, cover and leave to marinate overnight in the fridge.

  4. Strain off the marinade and reserve.

  5. Heat the remaining olive oil in a large saucepan and brown the meet and the onion mixture in batches, transferring each batch to the slow-cooker.

  6. Tip the reserved marinade into the saucepan and add the stock.

  7. Bring to the boil and pour over the beef.

  8. Cover and cook on LOW for 8-10 hours.

  9. About 40 minutes before the end of cooking time, blend the cornflour with a little cold water to make a smooth paste and sir into the slow cooker with the mushrooms, artichokes and olives.

  10. Sprinkle with fresh herbs and serve with tagliatelle tossed in butter.

Beef Slow Cooker Recipe: Sweet And Sour Beef 

Recipes For Slow Cooker

Try this tasty beef slow cooker recipe, it really is very tasty.

Ingredient:

  • 1 large can of pineapple chunks in syrup

  • 2 tbsp oil

  • 1 ½ lb lean stewing steak, cut into cubes

  • 1 onion, chopped

  • 2 celery sticks, thinly sliced

  • 2 tbsp cornflour

  • 1 ½ cups beef stock

  • 2 tbsp soy sauce

  • 2 tbsp tomato ketchup

  • 3 tbsp wine vinegar

  • Salt and freshly ground black pepper


Method:

  1. Drain the pineapple and reserve.

  2. Make the juice up to 2 cups with water.

  3. Heat the oil in a frying pan (skillet) and quickly brown the meet (you may need to do this in batches).

  4. Transfer to the slow-cooker.

  5. Add the onion and celery to the pan and cook for about 5 minutes, stirring occasionally, until just beginning to turn golden brown.

  6. Stir in the cornflour, then gradually stir in the stock and the reserved pineapple juice.

  7. Add all the remaining ingredients, except the pineapple.

  8. Bring just to the boil and pour over the beef in the slow-cooker.

  9. Cover and cook for 8 - 10 hours on LOW.

  10. Stir in the pineapple for the final 30 - 60 minutes.ol>
    Serve on rice.

Beef Slow Cooker Recipe: Beef Bourguignon 

Recipes For Slow Cooker

Beef Slow Cooker Recipes are ideal for all those tougher cuts. The stewing steak in this recipe turns out as soft and tasty as marrow. (As we would say in South Africa.)

Ingredients:

  • 2 ¼ lb stewing steak, cut into cubes

  • 8 oz lean streaky bacon, rinded and finely chopped

  • 2 tbsp butter or margarine

  • 1 tbsp oil

  • 2 garlic cloves, crushed

  • 2 tbsp cake flour

  • 1 ¼ cups red wine, preferably Burgundy

  • 2 tsp dried mixed herbs

  • 18 whole baby (pearl) onions or shallots

  • Salt and freshly ground black pepper


Method:

  1. Heat the oil and butter or margarine in a large frying pan (skillet) and cook the bacon and garlic for about 5 minutes, stirring occasionally.

  2. Add the steak and cook, stirring occasionally, until lightly browned on all sides.

  3. Stir in the flour, then gradually stir in the red wine.

  4. Add the herbs, onions and seasoning.

  5. Bring just to the boil, then transfer to the slow-cooker.

  6. Cover and cook on LOW for 7-10 hours.

  7. Adjust the seasoning to taste before serving.


Excellent with new potatoes and a green vegetable.

Beef Crock Pot recipes: Beef With Herb Dumplings 

Ingredients:

  • 3 lb lean beef joint, such as brisket or silverside (Make sure to buy a joint that fits neatly into your crock pot, leaving room on top for the dumplings)

  • Salt and freshly ground black pepper

  • 1 tbsp oil

  • 2 onions, sliced

  • 4 carrots, sliced

  • 1 parsnip, cut into cubes

  • 12 baby potatoes

  • 2 tbsp whole grain mustard


Method:

  1. Season the beef lightly all over with the salt and pepper.

  2. Heat the oil in a large non-stick frying pan and brown the beef quickly on all sides.
  3. Transfer to crock pot.

  4. Add the vegetables to the frying pan and cook for 15 minutes, stirring occasionally until golden brown.

  5. Scatter the around the beef in the crock pot.

  6. Add about 2 ½ cups water to the frying pan, scraping up any sediments, and stir in the mustard.

  7. Bring to the boil and pour just enough into the crock pot to cover the vegetables.

  8. Cover and cook on LOW for 8-10 hours.


Dumplings

Ingredients:

  • 1 cup self-raising flour

  • 1 tsp baking powder

  • ½ cup shredded suet

  • Salt and freshly ground black pepper

  • 2 tbsp fresh mixed herbs, such as parsley, thyme, sage and oregano


Method:

  1. Sift the flour with the baking powder and stir in the suet, seasonings and herbs.

  2. Mix in sufficient cold water to make a firm dough.

  3. Divide the mixture into eight balls and arrange in the liquid around the beef.

  4. Cover and cook for 30 - 40 minutes on HIGH.

Vichyssoise 

With Summer Coming, Try This Tasty Chilled Soup.

Ingredients:

  • 2 tbsp butter or margarine

  • 1 0nion, finely chopped

  • 1 garlic clove, crushed (optional)

  • 1 ½ lb leeks (white parts only), thinly sliced

  • 1 large potato, cut into small dice

  • 1 ½ pints chicken or vegetable stock

  • Salt and freshly ground black pepper

  • ¼ pint double cream

  • Snipped fresh chives, to serve


Method:

  1. Heat the butter or margarine in a large sauce pan and cook the onion, garlic and leeks gently for about 10 minutes, stirring occasionally, without browning.

  2. Add the potato and stock and season with a little salt and pepper.

  3. Bring just to the boil, then transfer to the slow-cooker

  4. Cook on LOW for 8-10 hours.

  5. Tip the soup into a processor or blender and purée until smooth.

  6. Cool and chill.

  7. Serve chilled, with cream stirred in and sprinkled with snipped fresh chives.

Reader Feedback 

Lensmaster

slowcookerqueen wrote...

Your recipes seem delicious. I am going to try them. Thanks!

ReplyPosted June 17, 2009

Lensmaster

mike1947 wrote...

Great lens, keep doing it.

ReplyPosted May 11, 2008

Oriental Noodle Chicken Soup 

What You Need:

* 1 lb chicken thighs, boneless and skinless
* 1 (16 oz) pkg. baby carrots cut in half
* 1 stalk celery, chopped
* 1 (8 oz) can bamboo shoots, sliced and drained
* 1 (8 oz) can water chestnuts, sliced and drained
* 1 (3 oz) pkg. oriental flavored noodle soup mix
* 1 (32 oz) can chicken broth
* 1 C frozen sugar snap peas, thawed
* 2 green onions, chopped

How to Make It:

1. Place the chicken thighs into the bottom of a crock pot.
2. Layer the carrots, celery, bamboo shoots and water chestnuts in that order.
3. Sprinkle the oriental seasoning packet from the noodle soup.
4. Pour in the broth but do not stir.
5. Cover and cook on low temperature for 7 to 8 hours.
6. Remove the chicken from the crock pot and carefully shred it with two forks.
7. Return the chicken to the crock pot and stir to combine.
8. Break the noodles from the soup mix into the mixture.
9. Add the snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender.
10. Sprinkle in the green onion just before serving.

Serving Size: 6

3/4 C of regular sweet peas can be used in place the sugar snap peas. Using chicken thighs is important when it comes to crock pot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavor of the soup better than chicken breasts.

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by Magriet

Hello world. Those that know me, know I love cooking. Explore this lens and share in my enthusiasm. Slow cooker or crockpot cooking is soooo convenien... (more)

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