Jennies Heavenly Slow Cooker Chicken Recipes

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Steps:

• Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
• Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

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 medium bowl- mix onion soup mix, milk, cream of mushroom soup & rice together. set aside.
• In your slow cooker- spray lightly with non- stick spray & lay chicken breasts at bottom. Place 1 tablespoon of butter on each breast & pour soup mix over top.
• Season with S & P & sprinkle with the Parmesan cheese.
• Turn crock pot on low & cook for 8 - 10 hours, or until chicken cooked throughout & ready to eat!

Steps:

• Place chicken in a 4 quart slow cooker.
• In a large bowl, whisk together the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour this mixture over the chicken.
• Cover and cook on low for 4 to 5 hours or until chicken is tender.
• Remove chicken to a platter and keep warm.
• Skim fat from cooking liquid.
• Place liquid in a saucepan and bring to a boil.
• Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend.
• Enjoy! -- over cooked hot rice of your choice.

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined.
• Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.