All Purpose Crock Pot Chicken Recipes

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Cut chicken breasts into large chunks.
• Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

Steps:

• Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Steps:

• If using thigh portions or a cut up fryer, etc, remove all skin and as much fat as possible. I boil the skins with garlic for the dog.
• There is no need to bone the chicken.
• Put about 1/4 inch water in the slow cooker.
• Rinse the chicken well, getting into the crevices, and sprinkle with the Cajun seasoning on both sides.
• Go easy at first; this is NOT low-salt and it tends to be a little spicy.
• I start immediately placing the chicken in the slow cooker.
• I rinse one piece, season both sides, and layer it in the pot. When you are done seasoning all the chicken (I generally do 2-3 lbs in a batch; less is not worth the time), cover the pot and let the chicken stand for 30 minutes.
• At the end of that time, cover the chicken fully with water (don't skimp) and set the cooker on "Low." Cooking time is up to you.
• A minimum of 8-10 hours is what I recommend. I usually set the chicken cooking in an afternoon, and let it cook overnight. Often it will cook for 12-24 hours.
• This is an excellent dish for those of us who never learned to properly debone a chicken ;) At the end of the cooking time, merely pull out the chicken pieces and separate the bones from the meat. It will literally fall apart. Save the broth for adding to mashed potatoes, gravy, rice or soup.
• You will have a good deal of chicken here. Separate into smaller portions and freeze.

Steps:

• Trim fat off your chicken thighs. (Don't worry about getting all the fat off. Chicken thighs are really fatty, but they are so cheap! They are perfect for the crock-pot because the fat melts off of them and by the time they are done they fall right off the bone.) You can substitute for chicken breasts if you prefer, but I have made them both ways and thighs always taste better in the crock-pot. Dump all ingredients into your freezer bags.
• When ready to use, thaw bag just enough to dump into crock-pot. Cook on low for 8 hours. Serve with rice.

Steps:

• Place potatoes and carrots in the bottom of your crock pot.
• Add chicken.
• Combine the soups and garlic salt and pour over chicken.
• Cook on low for 4-6 hours.
• To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.