Italian Slow Cooker Chicken Recipes

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

Steps:

• Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Remove chicken and keep warm. , Pour cooking juices into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and pasta. Top with Parmesan and basil if desired.

Steps:

• Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
• After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Steps:

• In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to comvine. Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted.
• Place chicken in bottom of a 6-quart slow cooker. Pour butter mixture over chicken. Cook on Low, 4 to 6 hours. Serve over pasta.

Steps:

• Place chicken in a slow cooker and sprinkle Italian dressing mix over top.
• Combine cream cheese and cream of chicken soup in a small bowl and whisk until smooth and spoon over chicken.
• Cook on low 4-6 hours.
• Once chicken is done, remove from the slow cooker and shred with 2 forks. Return to slow cooker and mix in with the rest of the sauce before serving.
• Serve chicken over cooked pasta. Garnish with chopped parsley and shredded parmesan cheese (optional).

Steps:

• PLACE the chicken breasts in the slow cooker.
• POUR the KRAFT Lite Zesty Italian Dressing onto the chicken and add slices of lemon on top and cook on low for 8-9 hours.
• COOK the pasta per the directions on the box.
• MIX the pasta and chicken once they are both done in a big bowl.
• ADD in the sliced black olives and roasted red peppers.

Steps:

• Spray cooker with nonstick. Place onions, carrot, celery, mushrooms and eggplant in cooker. Top with chicken breasts (still frozen).
• In bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, spices and vinegar. Pour over chicken. Place rosemary sprig on top.
• Cover and cook on high 4-6 hours, propping open the lid with toothpick the last hour to thicken the sauce. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry. Once you know, you can note the cooking time on the recipe printout.