Herbed Slow Cooker Chicken Recipes

Steps:

• In a small bowl, combine first eight ingredients; rub over chicken.
• Place in a 5 quart slow cooker.
• Add broth.
• Cover and cook on low 4-5 hours or until a meat thermometer reads 170 degrees.

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Steps:

• In a hot non-stick pan, add butter and melt.
• Add chicken drumstick and brown or seal chicken.
• Place celery & carrot on base of crock pot/slow cooker.
• Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
• Pour chicken stock and lemon juice on top of drumstick.
• Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
• Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
• Serve with juices on rice or with crusty bread.

Steps:

• 1. In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
• 2. Rub the seasoning mixture all over the chicken.
• 3. Place the chicken in the crock pot, cover, and cook on high for 2 1/2-3 hours, until a meat thermometer reads 160°F.
• 4. Allow the chicken to rest for 10 minutes before slicing.

Steps:

• In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
• Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Steps:

• Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Steps:

• Slice the red potatoes in half.
• Lay the potatoes and half of the onion in the bottom of the slow cooker.
• Cut onion in half and save for later.
• In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
• Stuff the chicken with the other half of the onion and lemon wedge.
• Rub the herb butter mixture all over the outside of the chicken.
• Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
• Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
• Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
• Enjoy!

Steps:

• Marinade chicken in spices and water for 24 hours if you have the time (I did, because I was dying to use my crock-pot).
• Add all remaining ingredients to pot.
• Top with whole chicken, including spice water.
• *At last hour of cooking, if you have time, you'll want to add more of your favorite chicken spices such as sage, thyme, rosemary, marjoram, poultry seasoning, etc on top of the chicken. Just sprinkle them on top.
• Cook on high for 1 hour, turn down to low for 7 hours.
• Or cook on low for about 8-9 hours, check for doneness after 8 hours.
• Can be used with chicken pieces.

Steps:

• In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
• Top with chicken; pour in the broth.
• Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
• Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
• Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
• Cover and cook about 10 minutes or until thickened (don't let mixture boil).
• Pour sauce over chicken and vegetables.