Slow Cooker (Crockpot) Chicken Recipes

Teriyaki Crockpot Chicken

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?

Ingredients:

• 1.5-2 lbs. chicken breast strips
• 2 cloves minced garlic
• 1/4 cup chopped onion
• 1 tsp. ground ginger
• 1 tsp. sugar
• 2 Tbsp. oil
• 3/4 cup soy sauce

Directions:

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.

Servings:	4-6
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

Crock Pot Balsamic Chicken

An easy version of Balsamic Chicken.

Ingredients:

• 4-6 boneless, skinless, chicken breasts (I use Perdue's Perfect Portions )
• 2 (14.5 oz.) can diced tomatoes
• 1 onion, thinly sliced not chopped (I use more as I love onion)
• 4 garlic cloves
• 1/2 cup balsamic vinegar (I use more, because I love it)
• 2 Tbsp. olive oil
• 1 tsp. each: dried oregano, basil, and rosemary
• 1/2 tsp. thyme
• ground black pepper and salt to taste

Directions:

Pour the olive oil on bottom of crock pot. Place in chicken breasts, salt and pepper each breast. Put sliced onion under and on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes

Cook on high 4 hours, serve with pasta.

By Jarron from Ocala, FL

Orange Crock Pot Chicken

Just too easy for words ;-)

Ingredients:

• 6 skinless boneless chicken thighs
• 1 can orange soda
• 1/4 cup of water
• 1 cup diced celery

Directions:

Place chicken in crock pot and pour soda and water over the chicken and then top with celery.

Cook on low and test for doneness at 6 hours but, depending on your crock pot, it could take up to 8 hours.

By Deeli from Richland, WA

Cook Crockpot Chicken Breasts For Several Meals

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.

Fajitas

Ingredients:

• cooked chicken
• fajita seasoning
• fajita wraps
• mayonnaise or sour cream
• cheddar or American cheese
• onions
• green peppers

Directions:

Slice up the green peppers and onions into strips and brown in a frying pan. Add your chicken (thaw if frozen) cut into strips (if you didn't cut them before freezing). Generously sprinkle on fajita seasoning. Cooked until browned nicely.

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

Chicken Salad

Ingredients:

• cooked chicken
• mayonnaise or sour cream
• onions
• sweet pickles.

Directions:

Chop up the chicken (if you didn't do that before freezing) and add to a bowl. Add mayonnaise, chopped onions (if desired) and chopped sweet pickles. Stir up and spread over bread or buns.

Chicken And Gravy

Ingredients:

• cooked chicken
• canned gravy (chicken or sausage),
• biscuits

Directions:

Chop up the chicken (if you didn't do that before freezing) and add to a pot with the canned gravy. Heat up and spread over biscuits.

Other Chicken Ideas:

• Freeze some chopped up chicken to add to meals. There is a frozen Sweet and Sour Chicken meal in the market and it is a real filling meal with a bit of chicken added.

• You can also add to chicken soup.

• Add to lasagna (fresh or store bought)

By Suntydt from Tazewell, TN

Slow Cooker Tomato and Wine Chicken

Serve this chicken and sauce over fettuccini.

Ingredients:

• 1 Tbsp. extra virgin olive oil
• 2 lbs bone-in chicken thighs
• 1/2 large onion, diced
• 2 tsp. minced garlic
• 1 tsp. cumin
• 1/2 cup dry white wine
• 1 (14.5 oz.) can diced tomatoes, not drained

Directions:

1. Heat the olive oil in a large pot over medium high, add chicken and, working in batches if needed, sear on all sides until just browned, remove and place in slow cooker.
2. Reduce heat to medium, add onion to the pot and sauté until softened, about 3 to 5 minutes, add garlic and cumin, sauté for an additional minute, add wine, bring to a boil and cook for 2 minutes being sure to scrape up any browned bits.
3. Pour tomato mixture over the chicken, cover, and cook until the chicken is tender, about 3 hours on high or 6 hours on low.

By Deeli from Richland, WA

Black Bean Crockpot Chicken

This is delicious shredded chicken, ready for tacos and/or burritos

Approximate Time: 4 hours (slow cooker)

Yield: 4-5

Ingredients:

• 4-6 frozen chicken breasts ($5.00)
• 1 jar Newman's black bean salsa ($3.00)

Steps:

1. Spray nonstick spray into crockpot. Spread some salsa on bottom, top with frozen chicken breasts, cover crockpot.
2. Cook on high 4 hours or low 6-8. Shred chicken with two forks.
3. Place into tortillas as Tacos or Burritos. Delicious!

You will definitely repeat this recipe often!

By Ellen B.

Crockpot Sherry Chicken

Ingredients:

• 2 - 3 whole chicken breasts, halved, and only partially thawed.
• 1 can cream of chicken soup
• 2 Tbsp. of butter
• 1/2 cup dry cooking sherry
• 1 tsp. tarragon or rosemary
• 1 tsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• 1 4 oz. can of mushrooms, drained

Directions:

Rinse partially thawed chicken breasts and pat dry. Place in the bottom of the crockpot.

In a saucepan on the stove, combine the remaining ingredients, except for the mushrooms. Heat until smooth and hot. Pour over the chicken breasts and cook on low for 5 - 7 hours.

Add the mushrooms in the last hour. Leaving the chicken breasts partially thawed lets them cook nicely and not become too dried out.

This makes a great company dish.

By Louise

Easy Crockpot Chicken

Easy, can start this early and walk away. No fuss!

Ingredients:

• 3/4 bag frozen chicken breasts or tenders (not bone-in) (at least five pieces)
• 1 can cream of mushroom soup
• 1/2 bottle creamy salad dressing (ranch, blue cheese, etc.)
• prepared rice or noodles

Directions:

Mix together the soup and salad dressing, and spread a small amount on the bottom of the crockpot. Add in frozen chicken breasts. Pour remaining soup mixture over top of chicken breasts.

Cook on high for one hour, then low for 3-4 hours more, or until chicken is done. Serve over rice or noodles.

This recipe works best with IQF chicken breasts, not the split or boneless breasts from the butcher or meat case. You can substitute thighs or legs, but be sure to remove the skin first. If cooking thawed meat, cooking time will be greatly reduced (by as much as half).

This can also be done in a skillet on the stove, and takes about 40 minutes or less to cook. Brown the breasts first (you can start with them frozen) then add the soup/dressing mixture and simmer under a tight lid until chicken is done.

By Susabelle from Longmont, CO

Creamy Chicken Pasta

Easy to make.

Ingredients:

• 3 chicken breasts (cut into chunks)
• 1 box of pasta, any kind
• 1 8 oz. block of cream cheese
• 1 bag of frozen broccoli
• 1 can cream of mushroom soup
• 1/4 cup chicken broth
• 1 package of Italian salad dressing dry mix
• 1 cup of Parmesan cheese
• salt and pepper to taste

Directions:

Put chicken, Italian dressing mix, chicken broth and cream of chicken soup in slow cooker. Cook on low for 4-5 hours.

One hour BEFORE you are ready to serve, add cream cheese. If too thick, use additional chicken broth to thin sauce.

Cook pasta and broccoli according to their package directions.

Serve chicken mixture over pasta, mix in broccoli, top with Parmesan cheese. Dash salt and pepper to taste.

By Eileen H. from Yorktown, VA

Whole Chicken with Cider

A friend introduced me to this crockpot recipe and it works beautifully.

Ingredients:

• 1 chicken
• 500 ml. dry cider*
• 500 ml. hot chicken stock (fresh or made with stock cube)
• 2 carrots, roughly chopped
• 1 large onion, roughly chopped
• 3 sticks celery, roughly chopped
• 1 lemon, cut into six pieces
• 3 Tbsp. of mustard
• 2 Tbsp. of castor sugar
• small bunch tarragon
• small carton of heavy cream (if required)

*Editor's Note: Dry cider is also know as hard cider or alcoholic cider, where the sugar has been fermented out. Common brands available in the U.S. are Woodchuck or Hornsby. Apple juice or sweet cider would change the taste of the recipe.

Directions:

Brown the chicken all over in a large pan with a tablespoon of cooking oil.

Remove and cook onions in the same oil.

Then pour in cider, the mustard, and the sugar and bring to the boil.

Put the chicken into the crockpot, cover with the cider and onion mixture, the chopped vegetables, a few sprigs of tarragon, and the hot stock.

Cook on a low heat for six hours. When it's ready, the chicken will fall apart deliciously.

If you like a thicker, richer sauce, pour about a pint of the remaining liquid into a jug and whisk in two or three tablespoons of cream. Then pour over the chicken pieces. Decorate with chopped tarragon.

By Lucy from Oxford UK

Crock Pot Fiesta Chicken

Ingredients

• frozen, boneless, skinless chicken breasts or thighs (enough to serve your family)
• salt and pepper
• coriander or cumin
• jar of your favorite salsa (I used a cheap store brand)
• 1 can corn, drained
• 1 can black beans
• shredded lettuce
• shredded cheese
• sour cream
• guacamole

Directions

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.

Best served with Spanish rice, shredded lettuce and sour cream and guacamole.

Place rice on plate. Place chicken on top of rice and top with sauce. Add shredded lettuce on the side as you would a salad and top with sour cream and guacamole. Delicious and very easy and economical! Add shredded cheese of you desire.

Source: My hairdresser (who is a man who can cook!)

By Diana from Prospect, KY

Slow Cooker Orange Chicken

I'm nuts about Orange Chicken but it's usually soooo high in calories. Making it yourself, you can control the calorie count. See the notes at the end for how to cut down on the sugar and an optional cooking method.

Ingredients:

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbsp. salt
• 1 tsp. balsamic vinegar
• 3 Tbsp. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbsp. brown sugar

Directions:

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil (I use coconut oil) in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal.

Notes:

If you're cutting down on sugar, you can mix Truvia with a Tbsp. of molasses to make the 'brown sugar'. Because remember, there is a lot of sugar in ketchup, balsamic vinegar, and the OJ.

Also you can cook this in the oven at 400 degrees F for 30-40 minutes too. You can even do this in a pan on the stove; just cover and cook on med low for about 30 minutes.

Source: This is from sixsistersstuff.com

By Linda from Eustis, FL

Crockpot Chicken Portobello

This a crock pot Weight Watchers PointsPlus recipe. It's so delicious and easy to make. Portobello mushrooms and chicken with a mustard cream sauce!

Ingredients:

• 3 portobello mushroom caps, sliced
• 2 garlic cloves, minced
• 3 1/2 to 4 lbs. meaty chicken pieces, skinned
• 2 tsp. dried rosemary, crushed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup reduced sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup light sour cream
• 1 Tbsp. Dijon mustard
• 2 cups shredded romaine lettuce
• fresh rosemary sprigs(optional)

Directions:

Place mushrooms and garlic in a 4 to 5 quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.

Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.

Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

For mustard cream: In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

Nutrition Information: Calories 209; Total Fat (g)7; Saturated Fat (g)2; Monounsaturated Fat (g)1; Polyunsaturated Fat (g)1; Cholesterol (mg)96; Sodium (mg)393; Carbohydrate (g)4; Total Sugar (g)3; Fiber (g)1 Protein (g)31; Vitamin C (DV%)11; Calcium (DV%)7; Iron (DV%)9.
Percent Daily Values are based on a 2,000 calorie diet.

Servings:	6
Time:	20 Minutes Preparation Time 5 to 6 Hours Cooking Time

Source: http://crockpot-weight-watchers-recipes.blogspot.com

By Jim from Kansas City, KS

Crockpot Chicken and Rice

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. Then over the garlic salt, put a slice of cheddar cheese on top. Over cheese put in a can of cream of chicken soup. UNDILUTED.

Cook on high 5-6 hours. 30 minutes before serving, shred chicken in the crockpot. When ready to serve. Have rice cooked. Put your chicken over cooked rice. And also serve it with a green salad, and rolls.

This is my family's favorite.

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken I

Ingredients

• 2.5 pounds boneless, skinless chicken breasts
• 8 oz reduced fat cream cheese
• 10.75 oz can cream of chicken or mushroom soup
• 1/2 cup water
• 1 packet Italian salad dressing dry seasoning

Directions

Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. Can be served over noodles or rice. Good with broccoli, drizzled with sauce.

I've shared this recipe with friends and family and it's a big hit with everyone. Enjoy!

By MaryK from Waynesboro, PA

Crock Pot Cream Cheese Chicken II

Ingredients

• 1 frying chicken, cut up
• 2 Tbsp. melted butter or margarine
• Salt and Pepper to taste
• 2 Tbsp. dry Italian salad dressing
• 1 (10 oz.) can condensed cream of mushroom soup
• 6 ounces cream cheese, cut into cubes
• 1/2 cup sauterne white wine or sherry wine
• 1 Tbsp. chopped onions

Directions

Brush chicken with butter and sprinkle with salt and pepper. Place in a crock pot and sprinkle dry mix over all. Cover and cook on LOW for 6 to 7 hours

About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Spoon sauce over pieces of chicken when serving.

Source: http://eatingwell.com

By Connie from Cotter, AR

Cheesy Crockpot Chicken

Ingredients

• 4 to 6 boneless, skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 can condensed Fiesta cheese soup

Directions

Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve over rice or noodles. 4 servings

I served this over homemade mashed potatoes, it was so good.

By Christi from Paducah, KY

Cheesy Crock-Pot Chicken

Ingredients

• 6 boneless skinless chicken breasts
• salt and pepper to taste
• garlic powder to taste
• 2 cans condensed cream of chicken soup
• 1 can condensed cheddar cheese soup

Directions

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in crock pot. Cook on low 6-8 hours. Serve over rice or noodles.

By Christi from Paducah, KY

Crockpot BBQ Chicken

Ingredients

• 6 chicken pieces
• bottle of your favorite BBQ sauce
• 1 cup of preserves, I used strawberry
• 2 tablespoons mustard

Directions

Mix together BBW sauce, preserves, and mustard. Layer chicken and sauce in crockpot. High for one hour, low for 5 hours. One tip I got for this, use half the mixture and about halfway through cooking dump out some of the water that's accumulated and add in rest of sauce. Not necessary but I like it better.

By Christi from Paducah, KY