Though this is not really a recipe, this has gotten me through many a busy week. Whenever whole chickens go on sale at the local grocery store, I purchase a few and cook in the crockpot. (I have a 3 qt. which is good for one chicken, and a 6 qt. is great for two.) I rinse the chicken and then season with salt, pepper, poultry seasoning, add a few bay leaves to the pot, and if I have enough time, I'll chop up an onion or two and add that. I cook on low for 8 to 10 hours, or high for 5-6 hours, depending on my schedule. When done (and cooled some), I remove the meat from the bones, and defat the broth. I use the meat in recipes through the week, and freeze the chicken broth to use in recipes later. If I can't use up all of the meat (which is rare), I make chicken salad sandwiches for lunches.
Showing posts with label crockpot-poultry. Show all posts
Showing posts with label crockpot-poultry. Show all posts
Monday, September 5, 2011
Crockpot Whole Chicken
take a whole chicken anc clean it out and rinse it off. I remove any excessive fat I see on the chicken. Season the inside and outside with salt, pepper and garlic. Chop an onion and place the pieces inside the cavity. place in crock pot. Squeeze a fresh lemon or two over the top of the chicken and some inside if you can. Cook on low all day or high for 4-6 hours. Serve over rice. When you pull the chicken out, the pieces just fall off. So yummy and easy.
Crockpot Chicken Meal
One of our favorite meals is also one of the easiest. Place a layer of peeled and cut potatoes on the bottom and top with a nice serving of baby carrots. Take a whole frying chicken (2 or 3 split breasts also works), rinse and place on top of the veggies. Pour about 1/2 cup of chicken broth over the chicken and then top with about a 1/2 cup of honey. Set on low and let the meal cook all day. (If you have the extra time, stuff the chicken with your favorite stuffing recipe)
My family loves this, and the sweetness adds a nice touch to the gravy you can make right before serving, just pour the juices into a small pan, bring to a boil, sprinkle Wondra gravy flour in while stirring. It only takes a few minutes until the gravy thickens. No other seasonings needed!
My family loves this, and the sweetness adds a nice touch to the gravy you can make right before serving, just pour the juices into a small pan, bring to a boil, sprinkle Wondra gravy flour in while stirring. It only takes a few minutes until the gravy thickens. No other seasonings needed!
Friday, October 26, 2007
Warm Chicken Salsa
2-3 chicken breasts
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)
If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.
Serve with warm tortillas or over rice. YUM!!!
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)
If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.
Serve with warm tortillas or over rice. YUM!!!
Sinfully Easy Swiss Crockpot Chicken
4 boneless skinless chicken breasts (I actually used about 8 tenderloins, I think)
1 box Chicken Stuffing Mix (It said to use Stove Top but I used a generic brand)
1/4 lb Swiss Cheese sliced
1 can (19 oz.) Campbell’s Chunky Chicken Corn Chowder
1/2 cup water of chicken broth (I used the broth and I think it really gave it more flavor)
1/2 cup shredded Parmesan cheese (I just put more swiss on top)
Layer chicken breasts in bottom of crockpot. Cover with slices of Swiss cheese. In seperate bowl, combine soup (direct from can), uncooked stuffing mix and herb packet from box, and water OR chicken broth. Spread mixed ingredients over chicken. Sprinkle with Parmesan cheese. Cook on high for approximately 4 hours or 8 hours on low. Yield 4-6 servings.
It definitely took less time than that, especially since I used tenderloins so the chicken cooked faster.
1 box Chicken Stuffing Mix (It said to use Stove Top but I used a generic brand)
1/4 lb Swiss Cheese sliced
1 can (19 oz.) Campbell’s Chunky Chicken Corn Chowder
1/2 cup water of chicken broth (I used the broth and I think it really gave it more flavor)
1/2 cup shredded Parmesan cheese (I just put more swiss on top)
Layer chicken breasts in bottom of crockpot. Cover with slices of Swiss cheese. In seperate bowl, combine soup (direct from can), uncooked stuffing mix and herb packet from box, and water OR chicken broth. Spread mixed ingredients over chicken. Sprinkle with Parmesan cheese. Cook on high for approximately 4 hours or 8 hours on low. Yield 4-6 servings.
It definitely took less time than that, especially since I used tenderloins so the chicken cooked faster.
Sour Cream Chicken & Noodles (Just made this one again on Sunday it's one of our favs!)
1 pkg. chicken, boneless breasts or thighs (we used tenderloins and not a whole package)
1/4 cup white wine (didn’t have any so we used water)
1 can cream of chicken soup (could use mushroom instead)
1 cup sour cream
1/4 cup flour
Cooked egg noodles.
Place chicken in corck pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours, or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravey over hot cooked egg noodles. YUM!
1/4 cup white wine (didn’t have any so we used water)
1 can cream of chicken soup (could use mushroom instead)
1 cup sour cream
1/4 cup flour
Cooked egg noodles.
Place chicken in corck pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours, or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravey over hot cooked egg noodles. YUM!
Slow Cooker Oriental Chicken
3-4 pounds chicken
2 Tbsp. oil
1/2 cup soy sauce
4 Tbsp. brown sugar
3 Tbsp.water
1 clove garlic
1 tsp. ground ginger
Brown chicken in oil. In a crock pot, combine soy sauce, brown sugar, water, garlic, and ginger. Add chicken and stir to coat each piece. Cover and cook on high1 hour. Reduce heat to Low and cook 4-5 hours. Serve with white or brown rice, YUMMY!!! Also after I turned it down to low I added about 2 Tbsp. of cornstarch with a little cold water then added that to the crock pot to make the sauce a little thicker, this is pretty good
2 Tbsp. oil
1/2 cup soy sauce
4 Tbsp. brown sugar
3 Tbsp.water
1 clove garlic
1 tsp. ground ginger
Brown chicken in oil. In a crock pot, combine soy sauce, brown sugar, water, garlic, and ginger. Add chicken and stir to coat each piece. Cover and cook on high1 hour. Reduce heat to Low and cook 4-5 hours. Serve with white or brown rice, YUMMY!!! Also after I turned it down to low I added about 2 Tbsp. of cornstarch with a little cold water then added that to the crock pot to make the sauce a little thicker, this is pretty good
SLOW COOKER CHICKEN AND RICE
3 cans cream of chicken soup
2 cups uncooked instant rice
1 cup water
1 # boneless skinless chicken breasts or tenders
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery
Mix soup, rice and water in cooker. Add chicken on top and sprinkle with seasoning and sprinkle with celery over the top. Cover and cook on low for 6-8hrs or high for 3-4hrs
2 cups uncooked instant rice
1 cup water
1 # boneless skinless chicken breasts or tenders
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery
Mix soup, rice and water in cooker. Add chicken on top and sprinkle with seasoning and sprinkle with celery over the top. Cover and cook on low for 6-8hrs or high for 3-4hrs
Chicken Enchilada Layered Crock Pot Casserole
Servings-8
Ingredients:
1 medium onion, chopped
1 green pepper, chopped
6 Chicken breasts, chopped small
1-15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1-15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1 small can tomato sauce
flour tortillas
Mexican Cheese
1 lg can Black olives
Directions:
Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly.
Add Chicken breasts and stir until cooked.
Add 1 15oz can diced tomatoes with Mexican seasoning, 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce.
Cook on low for 10 minutes, until piping hot.
Sauce should be like a thin spaghetti sauce consistency.
Spray with Pam the inside of a 3.5 quart crockpot or larger one will be good too.
Layer the following in this order:
3/4 cup sauce mixture
1 flour tortilla
1/3 cup Mexican Cheese, grated
Make 6 layers, ending with cheese.
Pour any sauce remaining over the top. Cook 6 hours on low.
When you get ready to serve top of with black olives
Ingredients:
1 medium onion, chopped
1 green pepper, chopped
6 Chicken breasts, chopped small
1-15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1-15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1 small can tomato sauce
flour tortillas
Mexican Cheese
1 lg can Black olives
Directions:
Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly.
Add Chicken breasts and stir until cooked.
Add 1 15oz can diced tomatoes with Mexican seasoning, 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce.
Cook on low for 10 minutes, until piping hot.
Sauce should be like a thin spaghetti sauce consistency.
Spray with Pam the inside of a 3.5 quart crockpot or larger one will be good too.
Layer the following in this order:
3/4 cup sauce mixture
1 flour tortilla
1/3 cup Mexican Cheese, grated
Make 6 layers, ending with cheese.
Pour any sauce remaining over the top. Cook 6 hours on low.
When you get ready to serve top of with black olives
CROCK-POT CHICKEN & RICE CASSEROLE
Yield: 6 servings
Ingredients:
6 lg chicken breasts
1 can of mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c diced celery
1 1/2 c minute rice
Mix in crock-pot the 1 can mushrooms, 3 cans of soup and rice.
Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low.
Makes 6 servings
Ingredients:
6 lg chicken breasts
1 can of mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c diced celery
1 1/2 c minute rice
Mix in crock-pot the 1 can mushrooms, 3 cans of soup and rice.
Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low.
Makes 6 servings
Yoshida Chicken
Chicken breasts...however many your family will eat
One cup of Yoshida's sauce
One can of pineapple...I usually do the rings because we don't like to eat the actual pineapple and we pick it out.
Put it all in the slow cooker and cook for about 4-5 hours.
When it's done, pour the chicken and juice over rice.
One cup of Yoshida's sauce
One can of pineapple...I usually do the rings because we don't like to eat the actual pineapple and we pick it out.
Put it all in the slow cooker and cook for about 4-5 hours.
When it's done, pour the chicken and juice over rice.
Meal in a Pot
Another simple thing to do is to put pork chops or chicken in the pot, pour bbq sauce over it and the place potatoes that have been wrapped in foil on top of the meat. It cooks both at the same time.