CROCK POT -SAUCY ITALIAN CHICKEN THIGHS
I found this in a Cooking Light slow cooker book at Barnes and Nobles $1.99 table. I am always on the look out for easy recipes I can do at the firehouse to feed hungry guys for a reasonable price. I put this on in the morning and by 6 pm I add a salad to the meal. Done! The guys at work loved it.
Provided by rgs4x
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in 4 quart crock pot.
- Combine tomatoes and next 6 ingredients.
- Stir well.
- Pour sauce over chicken.
- Cover and cook on high for 1 hour then reduce heat to low and continue to cook for 4-5 hours or until chicken is tender.
- Serve with bread, pasta, or a green salad.
Nutrition Facts : Calories 314.2, Fat 9.1, SaturatedFat 2.3, Cholesterol 188.2, Sodium 525.3, Carbohydrate 10.3, Fiber 2.2, Sugar 5.8, Protein 46.6
SLOW-COOKER ITALIAN CHICKEN
My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.
CREAMY ITALIAN SLOW COOKER CHICKEN
A creamy, yummy chicken dish to serve over thick pasta, like egg noodles or farfalle. This pleased everyone! It's easy to prepare and highly addictive. Easy to make lower calorie/fat with low fat cream cheese and low fat/salt soup! Serve sprinkled with Parmesan cheese, if desired.
Provided by CHEFCATHY
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 14.6 g, Cholesterol 113.3 mg, Fat 22.4 g, Protein 26.9 g, SaturatedFat 11.7 g, Sodium 2045.9 mg, Sugar 4.3 g
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
SLOW COOKER ITALIAN CHICKEN
Found this in a Paula Deen magazine and boy is it ever good! Super easy too. Tastes like you slaved away for hours. The chicken turns out very moist. Enjoy!
Provided by Camsgram
Categories Chicken Breast
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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