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
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
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
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
By Deeli from Richland, WA
This is delicious shredded chicken, ready for tacos and/or burritos
Approximate Time: 4 hours (slow cooker)
You will definitely repeat this recipe often!
By Ellen B.
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.
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
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
*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.
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
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
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.
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
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.
|Time:||20 Minutes Preparation Time|
5 to 6 Hours Cooking Time
By Jim from Kansas City, KS
I've shared this recipe with friends and family and it's a big hit with everyone. Enjoy!
By MaryK from Waynesboro, PA
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.
By Connie from Cotter, AR
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
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
By Christi from Paducah, KY
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
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.