Crock Pot Chicken W Recipes

Steps:

• In a small bowl, combine the spices.
• Remove any giblets from chicken and clean chicken.
• Rub spice mixture onto the chicken.
• Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
• When ready to cook, put chopped onion in bottom of crock pot.
• Add chicken. No liquid is needed, the chicken will make its own juices.
• Cook on low 4-8 hours.
• Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Steps:

• Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
• Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
• Cook on Low for 6 hours.
• Shred chicken in the slow cooker using 2 forks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Serve chicken over angel hair pasta.

Steps:

• Cut the chicken in half (so both pieces have a breast, leg, wing, etc.).
• Lay the halves side by side with skin side up in crock pot.
• Pour the chicken stock over the chicken.
• Sprinkle with the salt, pepper and garlic powder.
• Cook on High for 2 hours.
• Then turn down to low for 2 hours.
• For Gravy:.
• Remove the broth from the crock pot into a 1 quart saucepan and bring to a boil.
• Mix 1/4 cup water with the cornstarch and slowly pour into the boiling broth.
• Stir until desired thickness.

Steps:

• Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
• Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
• Mix mustard and wine; pour over chicken.
• Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2- 8 1/2 hours).
• Carefully lift chicken to warm serving dish; keep warm.
• Mix cornstarch and cream; blend into cooking liquid.
• Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes).
• Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
• Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.

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:

• 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).