Slow Cooker Chicken Recipes

Take advantage of offers of chicken thighs with this creamy chicken casserole recipe.

3 tablespoons butter

2 pounds chicken thighs

8 slices of bacon

2 stalks celery, chopped

3 carrots, chopped

1 red onion, finely chopped

3 cloves garlic, minced

1 (14 oz) Butter or vegetable broth

1 / 2 teaspoon paprika

1 / 2 cup heavy cream

1 (26 ounces) condensed cream Oh chicken broth

1 cup water

1 (8, 75 ounces) Oh, sweet corn, drained black pepper to taste

1 (10 ounces) buttermilk biscuits Butter

Branch

When a large skillet, melt the butter in medium-high heat. Cook the chicken thighs until the meat is just cooked through. Remove chicken pieces from pan and let cool. Using fork, pull meat from bones and cut into small pieces and chop. Set aside.

In medium skillet, cook bacon over medium heat until well browned and crispy. Remove the strips of bacon and fat consumed in the document. Drained, cool and crumble bacon and set aside. Reserve 1 tablespoon of bacon.

Scrape pan drippings chicken will be a large Dutch oven or large stock pot. Add celery, carrots, red onion, and garlic and cook over medium heat until the red onions are soft and transparent. Add the vegetable stock, chicken, and 1 tablespoon reserved bacon.

Boil over medium heat for 12 minutes. Stir in bell pepper, cream, cream of chicken soup, and water. Heat, stirring regularly, for 5 minutes. Stir in corn and sweet pepper.

Tear each biscuit into quarters and drop buttermilk stew chicken. Reduce heat to medium low. Stir occasionally until the pasta is cooked, however, is the top of the casserole with dumplings for about 10 minutes. Remove from heat and serve

Garnish with the bacon is a collapse.

=> KFC Chicken Recipe: Copycat KFC Chicken

Fried Chicken at the famous restaurant recipe exactly a secret, but you can approach the same taste in your kitchen.

£ 3 packets of chicken salad pieces2 tablespoons Italian dressing Mix3 flour2 teaspoon salt1 / 4 cup lemon juice1 1 / 2 cup of pancake mix1 teaspoon paprika1 / 2 teaspoon salt1 / 4 teaspoon pepperMilk

Branch

Preheat oven to 350 degrees.

Get a mixture of Italian dressing mix, flour, salt and lemon juice. The batter evenly coat chicken. Stack chicken pieces in a bowl. Cover and refrigerate chicken overnight or at least several hours. Mix pancake mix and paprika, salt and pepper. Dip the chicken pieces in milk, then coated pancakes. More dust. A large fry pan containing 1/2-inch of vegetable oil. Brown 4 minutes on each side. Remove and place in a single layer on baking pan low. Seal with foil. Bake for 1 hour. Uncover and baste again milk the country. Return to oven, exposed, turn the heat to 400 degrees, cool, and another 10 minutes.

=> Jerk Chicken Recipe: Jamaican Jerk Chicken

This sweet and spicy chicken dish is a favorite of the islands of Jamaica.

1 / 2 green onion, chopped

1 / 4 cup orange juice

1 tablespoon chopped fresh ginger

1 tablespoon chopped jalapeno peppers

1 tablespoon lime juice

1 tablespoon soy sauce

1 clove garlic, minced

1 teaspoon ground allspice

1 / 4 teaspoon ground cinnamon

1 / 2 teaspoon ground cloves

1 (2-3 kg) of whole chicken, in pieces

Branch

Bowl, combine the green onion, orange juice, ginger, red pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add the chicken and marinate for 8 hours.

Prepare the grill to medium heat. Cook chicken, and drizzle remaining marinade, and that is boiled and 2-3 minutes.

I have noticed in this hard economic time more and more people are turning to food that cost less, that means for meat most people are eating more and more chicken. In fact, my husband who works for a local grocery store as a meat cutter says the beef sales are down about 30% from last year but the chicken sales are up 25%. With us all eat more and more chicken that means we are probably eating it night after night which becomes really mundane. So what do you do?
You find ways to keep the chicken exciting and make sure from night to night it is different. Meaning you need to find recipes that are high in flavor but still keep costs down. Then we tend to run into another problem flavor means time, right? And let’s face it most of us don’t have a lot of time to make dinner with work, kids and soccer practice. So now we need recipes for chicken breasts that are cheap, flavorful, AND don’t take much time.
You’re in luck because I just so happen to know a few, well okay a lot, of recipes just like that. Here is one that is very quick, tastes great and you can customize it to your families tastes and size.
Chicken Rice
3 c cooked rice (you can use white, brown, instant, or even Rice-a-Roni)
2 Chicken breast cooked and cubed (I will cook 5-6 breast for my family of 4 and then freeze the other rest)
1-2 c of your choice of frozen veggies (I personally like something green, like broccoli, peas, or green beans with mine)
You add all of this together on Medium heat adding a little water if necessary for 10-15 minutes. Then season with pepper a little salt and if you choose, garlic powder.
Serves 4.
This recipe above will feed four and it only cost me about 5 dollars to make. That ends up costing just over $1 a person and that to me is absolutely amazing. Would you like another simple recipe to keep you going for another day? Of course you do, so here it is.
Chicken and gravy
4 Chicken Breast
2 cans of Cream of Chicken Soup
1 c Rice uncooked (again white, brown, instant, or whatever)
2 c water for regular rice (1 ¼ c for instant)
You pour the rice into the crock-pot and then add the water. You will then gently put the chicken on top of the rice, the chicken will move the rice a bit and it is no big deal. Then you pour the soup in cover it up and cook. Cook for 8-9 hours on Low and 5 on High. Serve with your choice of veggie.
Serves 4.
This recipe cost a little more, but I average about $6, so that is $1. 50 per person. At that price you should be able to stay under budget every month for food, or just reduce how much you budget.
I hope you have enjoyed this recipes and look forward to teaching you more.

Chicken has always been a favorite American food.   It is also one of our healthiest meats.   If you are looking for new ways to serve chicken to your family and friends, give these recipes a try.   The Marinated Gourmet Baked Chicken will serve ten making it great for a crowd or large family.   The Chicken Divan is always a good choice and might be a good way to get your children to eat broccoli. MARINATED GOURMET BAKED CHICKEN10 boneless, skinless chicken breasts halves2 cups sour cream1 tbsp Worcestershire sauce2 tsps salt1 1/4 tsps paprika1 1/4 cups fine bread crumbsbutter, meltedPlace chicken in a shallow baking dish; set aside.   Combine the sour cream, Worcestershire sauce, salt and paprika.   Pour mixture over the chicken and turn chicken breasts to coat.   Cover the dish and refrigerate overnight.   The next day, coat the chicken breasts, one at a time, in the bread crumbs being sure to coat both sides.   Butter a baking pan and place the chicken pieces in the pan.   Cover and chill 1 1/2 hours or longer.   Bake, uncovered, at 325 degrees for 1 1/4 hours or until golden and tender.   Baste with melted butter occasionally during baking. Yield: 10 servings.

CHICKEN DIVAN8 skinless, boneless chicken breast halves1 pkg (10-oz) frozen chopped broccoliVegetable oil cooking spray1/4 can cream of chicken soup, undiluted1/4 can cream of potato soup, undiluted1/2 cup milk1 1/2 tsp lemon juice2 tbsp grated Parmesan cheesePut chicken in a large saucepan with enough water to cover.   Bring chicken to a boil, reduce the heat and simmer for about 20 minutes or until chicken is no longer pink; drain well.   Chop chicken and set aside. Cook broccoli according to the package directions, omitting the salt and the butter; drain well. Spray a 2-quart baking dish with nonstick vegetable oil spray and put broccoli in bottom of dish.   Place the chopped chicken over the broccoli.   In a small mixing bowl, combine the cream of chicken soup, cream of potato soup, milk, and lemon juice.   Sprinkle the Parmesan cheese over the top.   Bake in a 350 degree oven for approximately 25 minutes or until heated through. Enjoy!

Chicken has always been a favorite American food.   It is also one of our healthiest meats.   If you are looking for new ways to serve chicken to your family and friends, give these recipes a try.   The Marinated Gourmet Baked Chicken will serve ten making it great for a crowd or large family.   The Chicken Divan is always a good choice and might be a good way to get your children to eat broccoli. MARINATED GOURMET BAKED CHICKEN10 boneless, skinless chicken breasts halves2 cups sour cream1 tbsp Worcestershire sauce2 tsps salt1 1/4 tsps paprika1 1/4 cups fine bread crumbsbutter, meltedPlace chicken in a shallow baking dish; set aside.   Combine the sour cream, Worcestershire sauce, salt and paprika.   Pour mixture over the chicken and turn chicken breasts to coat.   Cover the dish and refrigerate overnight.   The next day, coat the chicken breasts, one at a time, in the bread crumbs being sure to coat both sides.   Butter a baking pan and place the chicken pieces in the pan.   Cover and chill 1 1/2 hours or longer.   Bake, uncovered, at 325 degrees for 1 1/4 hours or until golden and tender.   Baste with melted butter occasionally during baking. Yield: 10 servings.

CHICKEN DIVAN8 skinless, boneless chicken breast halves1 pkg (10-oz) frozen chopped broccoliVegetable oil cooking spray1/4 can cream of chicken soup, undiluted1/4 can cream of potato soup, undiluted1/2 cup milk1 1/2 tsp lemon juice2 tbsp grated Parmesan cheesePut chicken in a large saucepan with enough water to cover.   Bring chicken to a boil, reduce the heat and simmer for about 20 minutes or until chicken is no longer pink; drain well.   Chop chicken and set aside. Cook broccoli according to the package directions, omitting the salt and the butter; drain well. Spray a 2-quart baking dish with nonstick vegetable oil spray and put broccoli in bottom of dish.   Place the chopped chicken over the broccoli.   In a small mixing bowl, combine the cream of chicken soup, cream of potato soup, milk, and lemon juice.   Sprinkle the Parmesan cheese over the top.   Bake in a 350 degree oven for approximately 25 minutes or until heated through. Enjoy!

Chicken has been a family favorite and a cook’s standby since our earliest days.   And sometimes it is just hard to improve on the old fashion recipes grandma used.   Here are two chicken recipes from my vintage recipe collection.   Baked Chicken Breasts is a chicken rice dish.   Add a salad or a vegetable side and you have a meal.   This dish goes together quickly and bakes for 2 hours.   Put it in the oven and forget about dinner until a few minutes before it is done.   Miz Rowena’s casserole is a perfect way for diabetics to enjoy macaroni and cheese. BAKED CHICKEN BREASTS8 chicken breastssalt to tastepepper to taste1 can cream of celery soup1 can cream of mushroom soup1 1/4 cups milk2 cups instant rice1/2 envelope of dry onion soup mixPreheat oven to 325 degrees. Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours. MIZ ROWENA’S CHICKEN & MACARONI CASSEROLEThis recipe is from an old Southern Indiana newspaper clipping. 2 to 3 cups cubed chicken (or turkey) that’s been cooked2 cups uncooked elbow macaroni1 can cream of chicken soup, undiluted1 can cream of mushroom soup, undiluted2 cups milk1/2 lb Velveeta cheese, cubed1/2 cup diced onion4 hard-boiled eggs, optionalMix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour. Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients. Enjoy!

I was walking through the aisles of the grocery store a couple of days ago, and I noticed the increase in prepackaged slow cooker meals. I already know the rewards of using a slow cooker because I’ve been using mine for years, so it came as no surprise to me when others started talking about the advantages of cooking with a crock pot but why did it take the rest of the country so long to find out? But even with this increase in popularity, I’ve recently been asked by a few “newbies” “Is slow cooking really that great?”

Are you looking for some new ways to cook chicken without spending a lot of time in your kitchen? If so, I have 3 delicious chicken recipes to share with you!These recipes are all made in the crock pot (slow cooker). They only take a few minutes to prepare. If you are a busy mom, I think you will enjoy these recipes. Crock Pot Cooking TipsFill your slow cooker at least 1/2 full for the best slow cooking results. Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them. To assure even cooking of meat, be sure there is some space between the pieces to allow for circulation of heat and seasonings. Some vegetables, especially onions and carrots, often take longer to cook than meat. Always place them at the bottom of the slow cooker. Chicken Marengo2 1/2 to 3 lb. frying chicken, cut up1 (1 1/2 oz) pkg. spaghetti sauce mix1/2 c. dry white wine2 fresh tomatoes, quartered1/4 lb. fresh mushroomsPlace chicken parts in crock pot. Combine dry spaghetti mix with wine; pour over chicken. Cover and cook on low for 7 hours. Turn control to high; add tomatoes and mushrooms. Cover, cook on high for 40 additional minutes. Zucchini Chicken 1 frying chicken, cut up 1 tsp. seasoned salt 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1 lb. zucchini, cut into thin slices 1/2 c. chicken bouillon 1 (4 oz. ) can mushrooms, drained Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese and paprika; coat chicken with mixture. Place zucchini in bottom of crock pot. Pour bouillon over zucchini. Arrange coated chicken on top. Cover and cook on low for 5-6 hours or until tender. Turn to high and add mushrooms and cook for an addition 15-20 minutes. Cheesy Chicken 6 boneless chicken breasts 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 2 (10. 75-oz. ) cans condensed cream of chicken soup 1 (10. 75-oz. ) can condensed cheddar cheese soup Rub chicken breasts with salt, pepper and garlic powder. Place chicken in slow cooker and pour soups over the top. Cover and cook for 6 to 8 hours on low.