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This is a crockpot version of the classic Filipino dish. Recipe will feed 6-8 or leave lots of leftovers for a family of 4.
By Deeli from Richland, WA
I'm a bachelor and this is a quick way to have three or more meals fast. What you need depends on what you want to make.
Take boneless chicken breasts and cook in the crock pot with about 2 cups of water on high. Cooking time is a couple hours. Make sure the chicken falls apart with a fork.
Split the chicken into portions to feed the appropriate number.
Freeze in zip lock bags or air tight containers. If some of the chicken is for fajitas, cover with fajita seasoning before freezing. Each recipe requires the chicken to be sliced or chopped up. You can save time and freeze it appropriately.
Put the wraps on a microwave safe plate and cover with a paper towel. Dampen the paper towel first, just wet your hand and flick water onto the towel. Don't put the paper towel in the water; too wet. Microwave for a minute to make hot. You may need to heat them more. Do in thirty second intervals. If you make them too hot you have to wait for them to cool and they harden and get brittle.
Spread mayonnaise or sour creme through the center of the wrap. Add the chicken and veggies. Fold the bottom of the wrap up about an inch to an inch and a half over the chicken. Fold each side over the chicken. Enjoy
By Suntydt from Tazewell, TN
Toss it in the crockpot in the morning, in the evening fix some rice and some stir fried veggies and you have an easy, nutritious meal. Who needs the takeout joint around the corner?
Put all ingredients except chicken in slow cooker and stir. Add chicken. Cook on low for 6-8 hours or on high for 3-4 hours.
|Time:||5 Minutes Preparation Time|
6-8 Hours Cooking Time
Source: Adapted from Crockpot Cookery (by Mable Hoffman) recipe for beef.
By cjgeo from Otero County, New Mexico
An all in one dish. Use enough salsa to cover bottom of crockpot. Next add tomatoes (used my own home made). Sprinkle in the herbs, lime juice and hot sauce. Add the chicken last.
This is a wonderful throw it together dinner! Makes the chicken moist and the soup a gourmet topping! Serve with rolls and a salad, Presto! Your company will think you have cooked all day!
Place chicken seasoned with salt, pepper and coriander or cumin in a crock pot set on low. Top with 1/2 jar salsa. Add corn. About 1 hour prior to serving add the remaining salsa and one can drained black beans, stir and allow to heat.
Easy crockpot chicken. Something I came up with to change it up.
This is delicious shredded chicken, ready for tacos and/or burritos
A friend introduced me to this crockpot recipe and it works beautifully.
Easy, can start this early and walk away. No fuss!
This a crockpot Weight Watchers PointsPlus recipe (5 Points+). It's so delicious and easy to make. Portabello mushrooms and chicken with a mustard cream sauce!
Place chicken in crockpot. Top with tomatoes, onion, and garlic. Combine broth, bay leaf, salt, thyme and pepper.
Rinse partially thawed chicken breasts and pat dry. Place in the bottom of the crockpot.
Inside crockpot, spray with pam cooking spray, lightly. Put 3-4 boneless, skinless chicken breasts on the bottom of the crockpot. Put a dab of butter on each chicken piece. Then over the butter, sprinkle garlic salt on each.
Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover and cook on low for 3 hours.
Recipe for Crockpot BBQ Chicken. Mix together bbq sauce, preserves, and mustard. Layer chicken and sauce in crockpot. High for one hour, low for 5 hours.
Recipe for Cheesy Crock-Pot Chicken. Rinse chicken and sprinkle with salt, pepper and garlic powder. . .
Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours or on high for 4-6 hours. Serve over rice or noodles.
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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I have just bought my first crockpot and have read the basic instructions that came with the product. The impression I'm getting is that you always need to cook with a fair amount of liquid. Is this the case?
I've also been looking at the internet about cooking chicken in a crockpot and it's really scaring me with the food poisoning comments. Do you always have to sear the outside before you cook the chicken?
By Beverley M
I have cooked chicken many ways in a slow cooker: I've thrown it in frozen solid, partly thawed, fresh...you name it. I rarely sear meat before slow cooking (unless it's a beef roast). As for the liquid amount, you actually need less liquid because the slow cooker traps the steam.
This blog got me into slow cooking. You might enjoy it. Look on the left sidebar to find chicken recipes.
You will love your crockpot! Remember the basic rule of thumb is that you put less liquid than with regular cooking. (Rice may be the only exception)
Get on the web and search "crockpot recipes" and you will find all kinds of ideas and recipes, from simple to complicated. It's hard to go wrong with slow cooking. Experiment and enjoy.
My crockpot manual says the dish should always be at least 2/3 full with liquid. I'd go with whatever your instructions tell you.
I always brown my meat first but I don't think it's necessery, it's more of a flavor and appearance issue. Although browning does help keep the juices in. Veggies should be lightly cooked first though to retain nutrients. I have a nice digital meat thermometer which I always use at the end, so no worries about the food being undercooked. Have fun with your crockpot!
Chicken cooks so fast on the stove that I really don't know why you would want to do it in a crock pot. I mostly use my crock pot to keep things warm while I am serving.
I have cooked many whole chickens in my crockpot, on low, for around 6 hours. I cut off as much skin as possible to reduce the fat. It comes out tender and falling off the bone every time.
The "keep crockpot 2/3 full" doesn't mean just liquid-it is referring to total amount of food in the crock pot but mine works just fine when I have it only 1/2 full when making soups and stews.
PS If you try making a whole crock pot chicken-you really do not need to add any liquid and I often add in foil wrapped, washed potatoes in with it so all I have to do is add a veg and my meal is complete.
I absolutely love a whole chicken cooked in my crockpot, tastes great and falls off the bone! I never put more than a 1/2 cup of water in mine and lightly salt it. I leave the skin on, because it, not being in the water, will crust somewhat like oven baked, plus it does not add that much fat. I don't sear any meat I put in it.
If you have a Facebook account, put in your search Crockpot girls, they have a great page and website (crockpotgirls.com) for using your crockpot, I've gotten so many recipes from them.
The website lah34a referred you to is the best, it has some great crockpot recipes!
My easiest crockpot recipe is to throw a bag of frozen chicken breasts (skinless,boneless) in the crockpot, empty 2 cans of cream of mushroom soup on top of the chicken & cook on high approximately 4 hours, then serve over rice or noodles. Sometimes I add a bit of garlic or chopped onion, but it doesn't nee anything. My family loves it! You wouldn't believe how delicious those 2 single ingredients come out!
The bag of chicken breasts I get at Walmart, I believe they are about 3lb. For the cooking time, my new crockpot finishes it in 3-4 hours, while my old crockpot takes 5-6 hours.
I don't normally like cream of mushroom soup, but I love this. I tried cream of chicken soup & it didn't taste as good.