Showing posts with label chicken. Show all posts
| Yield | |
|---|---|
| Source | Dorothy Swain |
| Prep Time | 20 minutes |
| recipes | chicken |
Stroganoff-Style Chicken
Monday, December 1, 2008
ingredients
- 6 cups water
- 5 ounces noodles (about 3 cups)
- Nonstick spray coating
- 1/2 cup chopped onion
- 1 tablespoon cooking oil
- 12 ounces boned skinless chicken breast halves, cubed
- 1 8-ounce carton plain low-fat yogurt
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 2 4-ounce cans sliced mushrooms
Directions
Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.
Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.
Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.
In a small bowl stir together yogurt, flour, paprika, and salt.
Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.
Nutrition Facts
- Calories 321,
- Total Fat (g) 10,
- Cholesterol (mg) 90,
- Sodium (mg) 369,
- Carbohydrate (g) 29,
- Protein (g) 27,
- Percent Daily Values are based on a 2,000 calorie diet
Crockpot Chicken Supreme
You can substitute different types of cheese and different flavors of condensed soup to change the flavor of this fabulous, easy slow cooker recipe.
Prep Time: 15 minutes
Cook Time: 6 hours,
Ingredients:
- 3 slices bacon
- 6 boneless, skinless chicken breast halves
- 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
- 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
- 1/2 cup diced Swiss or Havarti cheese
Preparation:
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings
Note: I've recently started cooking this dish using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.
Sour Cream Chicken Enchiladas
Once you learn how to make these sour cream chicken enchiladas, you can vary the ingredients to suit your taste. Try this recipe with tomato salsa or gruyere cheese for a change of pace.
Ingredients:
- 1/4 cup canola oil
- 15 corn tortillas
- 3 cups shredded cooked chicken
- 1 cup sour cream
- 2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Preparation:
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
- Heat canola oil in a medium skillet over medium heat. Line a plate with paper towels.
- Once oil is hot, use tongs to dip each tortilla in the oil, holding for about 5 seconds, then flipping on the other side and holding for about 3 seconds to soften. Remove tortillas to paper-towel-lined plate to drain.
- Mix shredded chicken and sour cream together in a bowl. Set aside.
- Place about 1/2 cup of the salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.
- Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1/2-cup of each cheese.
- Repeat layers, ending with the cheese.
- Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.
- Let the enchiladas rest 10 minutes before serving.
Chicken & Rice Casserole
Monday, November 17, 2008
Baked Chicken with Fall Vegetables
Wednesday, November 5, 2008
This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you can make a double batch on a Sunday and store the rest for a quick meal on a busy week night.
- Total Time : 1 hour 20 minutes
- Prep Time : 20 minutes
- Cook Time : 1 hour
- Servings : 6
ingredients
- 1 medium onion, peeled and cut into 3/4-inch pieces
- 1 medium potato, scrubbed and cut into 3/4-inch pieces
- 1 medium sweet potato, peeled and cut into 3/4-inch pieces
- 2 parsnips, peeled and cut into 3/4-inch pieces
- 2 medium carrots, peeled and cut into 3/4-inch pieces
- 3 Tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
- 1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
- 1/2 cup low-sodium, low-fat chicken broth
- 1 teaspoon sweet paprika
- 3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)
directions
step 1 Place baking rack in the upper third of oven and preheat to 400 degrees F.
step 2 In a large bowl or 1 gallon Ziploc® Brand Storage Bag, combine the onion, potato, sweet potato, parsnips and carrots, 2 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 1/2 teaspoons rosemary and 1 1/2 teaspoons sage (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Mix well and place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables.
step 3 In a small bowl, mix together remaining 1 Tablespoon olive oil, 1 1/2 teaspoon rosemary, 1 1/2 teaspoon sage and paprika (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Season chicken parts with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables.
step 4 Cover pan with aluminum foil and bake for 30 minutes. Remove the foil, baste chicken and vegetables with the pan juices and bake for an additional 30 minutes, or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F and breasts should read 170 degrees F. Let chicken and vegetables sit for 5 to 10 minutes before serving.
chef’s notes
To bring chicken to room temperature, rinse it, pat dry and then place on a large plate or platter for 30 minutes.If preparing chicken with the skin on, cook it for an additional 5 minutes (at the end of step 4) under the broiler to make the skin crispy.
You can use two sweet potatoes or two white potatoes instead of one of each if you prefer.
CROCKPOT CHICKEN AND STUFFING
Monday, October 27, 2008
CROCKPOT CHICKEN AND STUFFING
4 servings 4 points each
6 ounces chicken breast
2 cups chicken flavored Stove Top Stuffing mix
2 cups frozen mixed vegetables
1 10 ounce can Healthy Request Cream of Mushroom Soup
1/2 cup water
Spray crockpot with non-stick cooking spray. Place chicken breast in bottom of crockpot. Mix remaining ingredients together and put on top of chicken. Cook on low for 6 to 8 hours.
BBQ CHICKEN PASTA
Thursday, June 12, 2008
This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.
6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
½ cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta
Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta.
EDITOR'S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts.
Cherie Logan
The Noble Child Experience
"For mothers raising noble children"
http://noblechild.com
Pasties
Tuesday, March 25, 2008
Filling
1 1/2 cups carrots, chopped
1 Tbsp. water
4 Tbsp. butter or margarine
2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1/2 onion, chopped
1/2-1 lb. ground beef, turkey or chicken, cooked
salt and pepper (to taste)
Dough
Use leftover pie crust or use the following recipe:
1 cup shortening
1/4 tsp. salt
3 cups flour
6 Tbsp. water
In a saucepan, simmer the carrots in the water, butter, and chicken bouillon cubes. Add potatoes, onion, meat and salt and pepper. Divide into fourths. Mix dough ingredients and roll into four 10- inch circles. Put the meat mixture on one side of the dough. Fold the other half of the dough over and seal with fingers or a fork. Bake 1 hour at 375°. Serves 4-6.
You can also add other vegetables. This is a good way to use those leftovers, so be creative!
*Parmesan Chicken
Thursday, March 6, 2008
I got this from the
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1/2 cup instant potato flakes (garlic ones are great)
1/2 cup grated Parmesan cheese
1/4 cup margarine, melted
6 pieces of chicken - thighs, drumsticks or breasts
Salt and pepper to taste
Melt margarine in a baking pan, 9x13 or jelly roll. Place potato flakes and Parmesan cheese on sheet of wax paper. Roll chicken in melted margarine, then into potato flake mix. Lay the coated chicken back into the pan that you used to melt the margarine. Season and bake at 350° for 1 hour.
You Can Make THAT in a Slow Cooker?
Tuesday, March 4, 2008
Article provided by everydaycheapskate.com
If I were to name my best friend in the kitchen it would undoubtedly be my slow cooker. And I will admit to being quite handy with turning out slow cooked stew, pot roast and a variety of chicken dishes. But lasagna, enchiladas or an awesome dessert? That was my reaction, too, until I did a little research and experimenting.
The results are in and the news is all good!
Slow Cooker Lasagna
1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 15-ounce cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Cook sausage and onion in a skillet over medium heat stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Set remaining mozzarella cheese aside in refrigerator.
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining five noodles and remaining sausage mixture.
Cover and cook on Low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Slow Cooker Enchiladas
1 19-ounce can enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
1/2 cup chopped onion
1 4-ounce can chopped mild chilies
16 to 20 corn tortillas
16 ounces sharp Cheddar cheese, shredded
Cook chicken in simmering water or in the oven until no longer pink. Cool and shred. Place soup, olives, chilies and onions in a medium bowl. Mix until incorporated. Cut tortillas in wedges. Layer slow cooker with enchilada sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on Low for 5 to 7 hours.
Servings: 8 to 10.
Slow Cooker Bananas Foster
4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut
Layer sliced bananas in the bottom of a slow cooker. In a small bowl, combine butter, brown sugar, rum, vanilla and cinnamon. Pour over bananas. Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking. Servings: 4.
Looking for more of Mary’s slow cooker recipes? Check these out:
“The Many Faces of Barbecue”
“The Return of the Slow Cooker” (DPL Members)
“Haul Out the Crock Pot” (DPL Members)
Links I snagged from Kraft.com
Chicken Casserole
Saturday, Feb 16, 2008
1 can chicken
1 can cream of chicken soup
1/2 tsp poultry seasoning
3-4 cups cooked instant rice
salt and pepper to taste
Crockpot Brown Sugar Chicken
Saturday, Feb 16, 2008
Very easy and super yummy:
3 or 4 large boneless, skinless chix breasts (could also use chicken parts)
1C brown sugar
2/3 C vinegar
1/4C sprite or 7-up
2-3T minced garlic
2T soy sauce
1 tsp pepper
Mix ingredients and pour over chicken in crock pot. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. I serve with rice or noodles. I also double the recipe on the sauce - I like sauce, lol!!
Quick & Easy Chicken Pot Pie Recipe
Saturday, Feb 16, 2008
Ingredients:
2 cups diced cooked chicken
1 can (10-3/4 oz. size) condensed cream of chicken or mushroom soup
1/4 cup milk or water
1 can (14-1/2 oz. size) peas & carrots, drained
1 can (14-1/2 oz. size) diced potatoes, drained
1 prepared pie crust (9-inch size)
Directions:
Spoon into 10-inch deep-dish pie plate or shallow casserole. Top with crust; fold edge under.
Bake 15 to 20 minutes or until golden brown.
Chicken mozzarella
Saturday, Feb 16, 2008
It's super simple...it sounds so much more complicated than it really is...so here ya go!
4 Chicken Breasts
1 Can Tomato Soup
1/2 t. Italian Seasoning
1/2t. Garlic Powder
1/4c. Shredded Mozz Cheese
4C Hot cooked corkscrew pasta
Preheat oven to 400
Place chicken in shallow dish.
Mix soup, italian seasoning, and garlic powder together and spoon over the top of the chicken.
Bake for 20-25 minutes or until Chicken is done.
Sprinkle cheese on top last 5 mintues to melt...serve over warm pasta!
Chicken Casserole
Saturday, Feb 16, 2008
1 can chicken
1 can cream of chicken soup
1/2 tsp poultry seasoning
3-4 cups cooked instant rice
salt and pepper to taste
Mix all ingredients in a casserole dish and bake at 350 degrees for 20 minutes
Chicken-Biscuit Casserole
Thursday, Feb 21, 2008
in
Summary
Description
My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride.
It's a great way to use up cooked chicken leftovers--and is still a favorite in our house.
Freeze before topping with biscuits for a hearty freezer meal.
Ingredients
- 3 c chicken, cooked and chopped
- 3 c chicken broth
- 4 carrots, peeled and sliced 1-inch thick
- 1 onion, chopped
- 4 celery stalks, sliced 1/2-inch thick
- 8 oz mushrooms, fresh
- 2 garlic cloves, sliced
- 1 c peas, canned or frozen
- 3 T cornstarch
- 1⁄3 c cold water
- 10 biscuits, uncooked (home-made or canned)
Instructions
Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.
To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.
To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.
Notes
To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.
Whole Baked Chicken In A Crock
Sunday, Feb 24, 2008
The Recipe | |
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1 (3 to 3 1/2 lb.) whole chicken
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Crockpot meal recipes
Sunday, Mar 2, 2008
Some are theses are duplicates
Ok I have a bunch for you all, so here goes! And here is a link to more http://www.cookingcache.com/cat/crockpot_recipes
CHICKEN POTATO MUSHROOM SOUP
1 pound of chicken breasts with skin (remove skin if you are on a low-fat diet)
2 cans of cream of mushroom soup (I use lowfat version) + 2 cans milk (I use skim)
2-3 medium diced potatoes
salt and pepper
Dump it all in and cook it all day. When dishing it up, remove skin.
Potato chowder
I love potato soup. Husband says it is my Irish coming out. Got this recipe from a friend for potato chowder. Have changed it a bit for my tastes.
One package of box scalloped potatoes – can be cheesy, or whatever you like best.
One cup of diced ham. I like a bit more.
Four cups chicken broth.
One or two stalks of diced celery.
One diced onion – whatever size you like.
1/8 teaspoon pepper
2 cups half and half
1/3 cup flour
Mix potatoes, sauce mix, ham, broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours. Mix half and half with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.
I think this is too thick, so use the big can of chicken broth, maybe 42 ounces – not sure on that. And instead of half and half, I use regular milk, 2 % at our house.
Love it! usually fix muffins, or garlic bread, or some kind of bread with it, whatever suits your fancy and time that day.
Sloppy Joes
3 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cup ketchup
1/2 cup water
1/4 cup brown sugar
1/4 cup prepared mustard
4 TBS vinegar
4 TBS Worcestershire sauce
3 tsp chili powder
hamburger buns
Cook ground beef, onion, and garlic, drain.
Combine ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce and chili powder in crock pot, stir in meat.
Cover and cook on high 3-4 hours or low 6-8 hours.
I get it ready the night before and refrigerate in the removable pot then just start it up in morning. I freeze half for another meal, freezes well. My kids love this, if this is in the crock pot they don't even beg to stop at McDonalds!!
Best Meatloaf You'll Ever Eat!
Take 2 pounds of hamburger (ground chuck keeps the fat down), put into a mixing bowl, and add 1/2 to 1 cup of Progresso Italian bread crumbs. Crack 2 eggs into the bowl, and sprinkle with app. 1 tsp. of oregano, 1 tsp. of thyme, and 1 tbsp. of Worcestershire sauce. If desired, add up to 1/4 cup red wine to make the mixture moist enough; otherwise, use water. Now the key ingredient: put in 1/2 pkg. of Pioneer Brown Gravy mix -- the kind that makes a 2-cup batch. If Pioneer isn't available where you live, use another brown gravy mix. Moosh it all together (the part my kids love to do), and pat it into a round, bowl shape -- basically the shape of the crockpot, less 1" on each side. Pat it firmly, so it doesn't fall apart.
Put into the crockpot. Now: take the other half of the gravy mix, put into another, small mixing bowl, and add 1 cup tap water, along with app. 1/2 tsp. of oregano & thyme each, and 1 tbsp. (plus or minus) of Worcestershire. You can add a splash if red wine to this, if so inclined. Mix it all up well, then pour over the meatloaf in the crockpot.
Cover it, set to High, cook about 4 hours (or 8 hours on low, if you're going out for the day).
Serve with rice (our choice), mashed potatoes, or whatever starch you guys love.
CROCKPOT LASAGNA
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.
Easiest Swiss Steak (crock pot recipe)
Cut up round steak into pieces about the size of a deck of cards and place in the crock pot. Then add a couple of cans of stewed tomatoes. Put on the lid, set on high and let it cook all day. The round steak is very tender and practically falls apart on your fork. If you wish, you can add some potatoes and let them cook all day as well. Great comfort food for a cold evening.
Stay In Bed Stew
My family loves this recipe. When my girls were in college, this was the dinner they asked for when they would come home for a visit. - from the Chicago suburbs
Serves 6
2-2 1/2 lbs stew meat (I buy a boneless chuck roast & cut it myself-much cheaper)
Medium onion, chopped
5 potatoes, peeled and cut into small chunks
1 pkg of carrots, peeled and sliced
Can of tomato soup
15 oz. can of green beans with juice
Salt & pepper to taste
Place all ingredient into Dutch oven.
Bake @ 300 for 3 hours.
or @ 250 for 4 hours.
STEAK WITH MUSHROOMS
1 lb round steak cut into serving sizes
1 large onion, sliced
1 large can sliced mushrooms
4-5 medium potatoes, peeled and cubed
1 15 oz. jar beef gravy
1/4 cup apple juice or red wine
Brown meat lightly on each side (not necessary but I like it this way). Combine beef gravy and apple juice (or wine) in small bowl. Place onion slices, mushrooms, and potatoes in crock pot. Add meat to crock pot. Pour gravy over meat. Cook on low approximately 7 hours or on high approximately 4 hours.
My oldest daughter is not a big fan of potatoes but she went back for seconds because she said the gravy was SO good! Instead of potatoes I'm sure this would be good served over rice or noodles.
Cola Roast
I make this every other week and have my husband boil some carrots and potatoes when he gets home from work (before I do).
1 small frozen roast (1.5 -3 pound beef round tip is what I normally use)
1 packet of onion soup mix (any variety you like)
1 small jar of sliced mushrooms, undrained
1 can cola (diet or regular, name brand or generic)
salt
pepper
Place frozen roast in crockpot. Sprinkle with salt and pepper. Mix cola and onion soup mix until dissolved. Pour over roast, add mushrooms. Cook on low for 6-8 hours.
Be careful when you remove the roast - it is so tender it will fall apart! I mix the "juice" with a jar beef gravy and mash the boiled potatoes.
SUNDAY DINNER IN A POT
Hi Girls! I use this all the time, whether it's holiday time, pot luck time or just need to have something ready when I get home from work time! It's yummy, quick and I never get any complaints!
1 beef rump roast (size depends on how many you are feeding)
1-3 cans of Cream of Something Soup (Experiment with different flavors...Mushroom's my favorite. I use 2 cans for a 6 pound roast)
1 pkg. peeled baby carrots
2 large onions, quartered
6 peeled potatoes, halved
Any other root veggies you like
Place contents of 1 can of soup in the bottom of your crock pot. Place roast on top of soup and surround with veggies. Place contents of remaining cans of soup on top of meat and veggies. Season to taste with salt and pepper. Set crock pot to low to cook all day (7-8 hours) or med/high for a shorter cooking time. The beautiful thing about this dish is it makes its own gravy!
Chicken Spaghetti
Hi FlyCrew, This is the easiest crockpot recipe ever. My family all loves it and no one can believe how easy it is.
Take 4-6 boneless skinless chicken breasts. Put them in your crockpot and add 1 large jar of spaghetti sauce. (Not the kind with meat in it). Let cook on slow all day till chicken is tender and pulls apart. Cook pasta and serve over. Add a salad and rolls and you have a complete meal. Unbelievably good.
Cheesy Crockpot Chicken
4-6 chicken breast (boneless, skinless)
2 cans of condensed cr of ckn soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Throw all in crockpot on Low 6-8 hours. Serve on bed of rice or noodles.
Roast Apple Chicken
Chicken: Put a whole chicken, fresh in the crockpot - put an apple or onion in the cavity. Low 8-10 hours. Done. That means you come in from work and your house smells like roast chicken. Make a veggie and rice and you're all set for dinner.
Slow Cooker Apples
Here is a simple little crock pot idea for holiday meals. I simply peel and slice some apples (our favorites are Fuji). I have one of the apple cutters that cuts out the core and cuts the rest of the apple into 6 or 8 slices, but whatever works is fine. I fill the crockpot with apples, add some water (1/2 cup is plenty) and cook on low overnight, or all day. We had a huge family gathering this weekend, and my mother-in-law is on a sugar-free diet so I made the apples especially for her. When I make them for my dad, I add some sugar and red hot cinnamon candies.
Crock Pot Candy - From Flora M's kitchen
When you've had a taste of this delectable confection you won't believe how simple it is. You'll be amazed how it always comes out & never fails.
1 - One pound jar of Planters Lightly Salted Dry Roasted Peanuts
1 - One pound jar of Planters Unsalted Dry Roasted Peanuts
1 - 12 oz. Pack Nestles Semi-Sweet Chocolate Chips
1 - 12 oz. Pack Nestles White Chocolate Chips
1 - One pound pack of Vanilla Bark (find with Chocolate Chips aisle).
Directions: Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Now, go polish your car, or read a book. Come back in an hour or so. Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper - whatever size is appropriate for you and let harden.
Keep crock-pot on until all candy has been spooned out - no big rush. This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts. Enjoy!
Cowboy-Crock Pot
3 medium potatoes, sliced
3 carrots, sliced
1 small onion, sliced
2 T dry rice
1 t. salt
1/2 t. pepper
1 lb. Ground beef, browned and drained
1 1/2-2 C. tomato juice* as needed to keep dish from getting too dry
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours.
* lg can tomato sauce (15 oz) can be substituted
Crock-pot Whole Chicken
(Ok so this is not exactly the way I make mine But it is close!! I just add more spices-whatever I grab most of the time and I inject the chicken with liquid smoke or b-b-q sauce) I serve with rive and veggies.
Baked Slow Cooker Chicken
"Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner."
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Cook Time:
10 Hours
Ready In:
10 Hours 20 Minutes
Servings:
6 (change)
INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
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DIRECTIONS:
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
