Chicken in Wine and Mushroom Sauce
Lemon-Garlic Chicken
Creamy Broccoli Chicken
CROCKPOT CHICKEN CACCIATORE
CROCKPOT COQ AU VIN
Crockpot Stuffing
Spicy Cajun Style Crockpot Buffalo Wings
Wings in BBQ Sauce
Slow Cooker Chicken Wings
Chicken Wings In Teriyaki Sauce
Crock-Pot Chicken Marsala
Slow Cooked Honey Chicken
Whiney Chicken
Curried Chicken Breast (Crockpot)
Slow-Cooker Rustic Chicken Stew
California-Style Chicken
Brown Sugar Chicken
CROCKPOT JAMBALAYA
CROCKPOT LEMONADE CHICKEN
CHICKEN PARMIGIANA
Crockpot Garlic Roasted Chicken
Crockpot Roast chicken
Slow Roasted Chicken with Honey Ginger Glaze
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Chicken in Wine and Mushroom Sauce
1 large Onion -- finely chopped
20 milliliters Garlic -- minced
2 large Carrots -- peeled and grated shredded
8 ounces Fresh mushrooms -- sliced
1 Bay leaf
5 large Chicken breast halves -- skin fat removed about -- 3-1/2 lbs
1 teaspoon Dried thyme leaves
1 teaspoon Dried basil leaves
1 teaspoon Dry mustard
1/2 teaspoon Salt -- optional
1/4 teaspoon Black pepper
3/4 cup Red Burgundy wine
3 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
12 ounces Uncooked spaghetti or 12 ounces Other pasta
Parsley sprigs -- for garnish
In a large crockpot, combine onion, garlic, carrots, mushrooms and bay leaf. Arrange chicken over vegetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper. In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5-6 hours or until chicken is done . Remove and discard bay leaf. Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs if desired.
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Lemon-Garlic Chicken
Yield: 6 servings
3 lb chicken
1/2 c lemon juice
1/2 c garlic cloves; crushed
1 ts seasoned salt
1 ts poultry seasoning
2 ds Tabasco
1 c white wine
Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart.
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Creamy Broccoli Chicken
1 Can Cream of Broccoli Soup
Boneless Breasts of Chicken (as many as you need) approx. 3 pounds
1 C. milk
Extra bag of frozen broccoli if desired
Place chicken in the crock. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day [8-10 hrs] long or HIGH 4-6 hours. Serve poured over rice!!!
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CROCKPOT CHICKEN CACCIATORE
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.
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CROCKPOT COQ AU VIN
12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf. Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish the Coq au Vin with parsley before serving.
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Crockpot Stuffing
Stuffing cooked in the crockpot comes out as moist as if it had been cookedinside the turkey and it frees up precious oven space on holidays. From theRival crockpot cookbook.
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 cups chopped mushrooms
12 cups bread cubes, slightly dry
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram (optional)
3 1/2 cups chicken broth or turkey broth
Melt butter in a skillet and saute onion, celery, parsley, and mushrooms.Pour over bread cubes in a very large mixing bowl. Add all seasonings andtoss well.Pour in the broth and mix well. Add eggs and mix well again. Pack mixturelightly into the crockpot. Cover and set to high for 45 minutes then reduceto low to cook for 4 to 6 hours.Yield: 6 - 8 servings
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Spicy Cajun Style Crockpot Buffalo Wings
Serving Size : 12
3 lb Chicken Wings*
1 Bottle Kraft Spicy BBQ**
1 1/2 tsp Red Cayenne Pepper
1/4 tsp Salt
2 tsp Black Pepper
1/2 tsp Garlic flakes -- minced
1 tsp Onion flakes -- minced
3 Tbl Worcestershire Sauce
2 Tbl Green Dragon or Jalapeno Sauce
1 Tbl Tabasco Sauce
1 Tbl Cajun Spice***
*Chicken wings or small chicken legs; more wings or legs can be added if needed.
**Kraft BBq or K.C. Style sauce.
***Cajun Spice or Capt. Link's Cajun seasoning.
In a Crockpot; add chicken BBq Sauce, and all spices. Stir and heat on low for 4 hours. To serve, I suggest you pre-pare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, pre-pare the Rice, pour the Rice into a container or casserole dish, spread out evenly
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Wings in BBQ Sauce
3 pounds chicken wings
salt and pepper to taste
1 1/2 cups BBQ sauce
1/4 cup honey
2 teaspoon prepared mustard or spicy mustard
2 teaspoon Worcestershire sauce
Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes for each side or until brown. Transfer chicken to crockpot. For sauce, combine spicy sauce, honey, mustard, Worcestershire sauce and if more heat is desired, Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours. Serve directly from crockpot. Makes 32 appetizers.
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Slow Cooker Chicken Wings
5 pounds chicken wings
2 cups brown sugar
1 cup prepared mustard
4 tablespoons (1/4 cup) soy sauce
Cut each wing into 3 pieces - throw away the tips. Brown wings in skillet until golden brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2 to 8 hours.
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Chicken Wings In Teriyaki Sauce
3 pounds chicken wings (16 wings)
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to crock pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock pot. Makes about 32 pieces
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Crock-Pot Chicken Marsala
The combination of the marsala wine with cream cheese
and mushrooms is an unbelievable treat!
4 half chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala cooking wine
2 cans mushroom soup
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper to taste.
Directions:
Cut chicken breasts into cubes. Place chicken, butter, water and spices in slow cooker. Mix cream cheese, wine and mushroom soup until combined and pour over chicken. Cover and cook for 4 to 8 hours on high. Serve over cooked egg noodles.
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Slow Cooked Honey Chicken
Honey baked chicken the cheaters way is not only moist but extremely tender as well.
1 (3 pound) whole chicken, cut into pieces
1/4 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Directions:
Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.
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Whiney Chicken
Better known as Coq au Vin, this recipe is so easy in the crock.
2-1/2 to 3 lbs chicken, cut up
1 envelope onion mushroom soup
1/2 teaspoon salt
1/4 teaspoon thyme
1 clove of garlic, minced
1-1/2 cups dry red wine
1/2 cup water
1 can small onions, drained
2 tablespoons chopped parsley
Place the chicken in your slow cooker. Mix together all remaining ingredients and pour over chicken. Cover and cook on low for 8 hours.
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Curried Chicken Breast (Crockpot)
Delicious breasts of chicken with the luscious flavor of India.
3 to 4 chicken breasts
1/2 cup honey
1/2 cup Dijon-style mustard
2 tablespoons soy sauce
1/4 teaspoon curry powder
Place all ingredients in your slow cooker. Cover and cook on low for 8 hours.
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Slow-Cooker Rustic Chicken Stew
An excerpt from Smart Crockery Cookery,
this is a wonderful recipe for good ol' chicken stew.
2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 ounces each) fat-free, 1/3-less-sodium chicken broth
1 teaspoon celery seed
1 teaspoon dry thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, cleaned, halved
1 cup frozen corn
1 cup frozen peas
In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.
Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.
Per serving: 278 calories, 7 g fat (2 g saturated), 23 g carbohydrate, 31 g protein, 162 mg sodium, 69 mg cholesterol, 55 mg calcium, 4 g fiber
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California-Style Chicken
This is a fabulous recipe for chicken with garlic, a hint of sherry and lemon.
4 chicken breast, boneless and skinless
1/2 cup cooking sherry
1/2 cup chicken broth
1 clove garlic, minced
juice of 1/2 lemon
4 carrots, chopped
4 zucchini squash, chopped
Place all ingredients in your slow cooker. Cover and cook on low for 8 hours.
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Brown Sugar Chicken
Temptingly delicious -- a recipe that's sure to please everyone in your household.
2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Yields 4 servings.
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CROCKPOT JAMBALAYA
1 bell pepper, chopped
1 onion, chopped
2 medium tomatoes, chopped
1 C. chopped celery
1 clove garlic, crushed
2 T. minced parsley
2 tsp. chopped thyme leaves
2 tsp. oregano leaves, chopped
1/8 tsp. cayenne
1/2 tsp. salt
4 oz. smoked sausage, chopped
8 oz. chicken breast, chopped
2 cups Beef broth or bouillon
1/2 lb. cooked shelled shrimp
1 C. cooked rice
Shell shrimp, halve lengthwise. In crockpot, combine all ingredients except shrimp and rice. Cover and cook on LOW 9 to 10 hours.Turn crockpot on HIGH. Add cooked shrimp and cooked rice. Cover; cook on HIGH 20-30 minutes.
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CROCKPOT LEMONADE CHICKEN
4 to 6 pieces chicken breasts and legs
1 (6 oz.) can frozen lemonade, thawed
2 T. brown sugar
3 T. ketchup
1 T. vinegar
2 T. cornstarch
2 T. cold water
Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice. Servings: 4 to 6
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CHICKEN PARMIGIANA
3 whole chicken breasts (or 6 halves)
1 egg
1 tsp. salt
1/4 tsp. ground black pepper
1 C. dry bread crumbs
1/2 C. butter or margarine
1 small eggplant, peeled, cut into 3/4-inch slices
1 (10 1/2 oz.) can pizza sauce
6 slices mozzarella cheese
Parmesan cheese
Cut whole chicken breasts into halves.
In bowl, beat egg, salt and pepper. Dip chicken into egg then coat with crumbs.
In large skillet, sauté chicken in butter or margarine. Arrange eggplant and chicken in crockpot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on LOW for 6 to 8 hours.
Add mozzarella cheese 15 minutes before serving. Top with Parmesan cheese. Serves 6
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Crockpot Garlic Roasted Chicken
5 pound roasting chicken
salt
pepper
paprika
5 garlic cloves, mashed
1/4 lb. sweet butter
1/2 cup canned chicken broth
Sprinkle the chicken, inside and out, with salt, pepper and paprika.
Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the crockpot and place a few pats of butter on its breast.
Add the remaining ingredients and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with the chicken.
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Crockpot Roast Chicken
1 whole chicken
salt & pepper
parsley
dried seasoning, i.e. oregano, basil, rosemary, etc.
butter
Rinse chicken thoroughly. Sprinkle cavity with salt, pepper and parsley. Put in crock pot breast side up. Sprinkle a little salt & pepper on it with seasoning of your choice. Dot breast with butter. Don't add any liquid. Cook on high one hour and low for 10-12 hours.
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Slow Roasted Chicken with Honey Ginger Glaze
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon fresh grated gingerroot
4 1/2 pounds whole roasting chicken
2 cloves garlic, quartered
1 orange, sliced
1 tablespoon cornstarch
2 tablespoons dry sherry or orange juice
In small bowl, combine honey, soy sauce and gingerroot; mix well. Rinse chicken, discarding neck and giblets. Pat dry with paper towels. Place garlic and 2 of orange slices in chicken cavity. Tie string around legs and tail section, leaving about 6" of extra string. Tie string in same way around breast area. String will be used to easily lift chicken from cooker. Spray 4-6 quart slow cooker with nonstick cooking spray.
Place chicken, breast side up, in slow cooker with string extending over edge of cooker. Brush chicken with honey mixture. cover and cook on low setting for 6-8 hours or until chicken is fork-tender and juices run clear. Using string, carefully lift chicken from slow cooker; place on serving platter. Cover with foil. In small saucepan combine cornstarch and sherry; blend well. Add juices from slow cooker, mixing well. Cook over medium heat until mixture boils, stirring occasionally. Brush sauce over chicken. Serves 6.
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