Ole Crock Pot Chicken Recipes

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CROCK POT CHICKEN OLE

I threw a few things together with ideas from different recipes, and even though I say it myself it was delicious LOL. I served it with spanish rice, grated cheese , shredded lettuce and sour cream

Provided by ChefDebs

Categories     Chicken Breast

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 7



Crock Pot Chicken Ole image

Steps:

  • Mix the cream cheese and rotel tomatoes together in the crock pot.
  • Stir in the soup, salsa, milk and black beans.
  • Add the chicken to the crock pot.
  • Cook on low for 6 hours.

4 boneless skinless chicken breasts, cut into cubes
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Ro-tel Mexican festival tomatoes (with lime and cilantro)
1 (10 ounce) can chicken mushroom soup
1 cup hot salsa
1 (15 ounce) can black beans (drained and rinsed)
1/2 cup buttermilk (or regular milk)

OLE CROCK POT CHICKEN

Make and share this Ole Crock Pot Chicken recipe from Food.com.

Provided by Lorac

Categories     Chicken

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 4



Ole Crock Pot Chicken image

Steps:

  • Place chicken parts in crock pot.
  • Combine taco mix, jam and salsa and pour over chicken.
  • Cook on low 6-8 hours.
  • Can also be baked in a 350°F oven for 45-60 minutes.

Nutrition Facts : Calories 386, Fat 15.8, SaturatedFat 4.5, Cholesterol 77.6, Sodium 654.8, Carbohydrate 42.6, Fiber 1.7, Sugar 23.9, Protein 21.1

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2-2 lbs chicken pieces

CROCK POT CHICKEN MOLE

The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG's Slow Cooker Recipes is the source.

Provided by Geema

Categories     Chicken

Time 9h25m

Yield 4-6 serving(s)

Number Of Ingredients 17



Crock Pot Chicken Mole image

Steps:

  • In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
  • Cover and blend until mixture is a coarse puree.
  • In the crock pot, place the tapioca.
  • Add chicken and then the sauce.
  • Cover, and cook on low for 9 hours.
  • Serve with hot cooked rice.
  • and sprinkle with the pumpkin seeds.

1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped onion
1/3 cup slivered almonds or 1/3 cup pumpkin seeds
3 garlic cloves, quartered
2 canned jalapeno peppers, drained
3 tablespoons unsweetened cocoa powder
3 tablespoons raisins
1 tablespoon sesame seeds
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 ground coriander
2 tablespoons quick-cooking tapioca
2 1/2 lbs broiler-fryer chickens, cut up and skinned
2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish)
hot cooked rice

SOUTH OF THE BORDER CROCK POT CHICKEN

Make and share this South of the Border Crock Pot Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9



South of the Border Crock Pot Chicken image

Steps:

  • Heat garlic in olive oil.
  • Place chicken in the bottom of your slow cooker.
  • Pour garlic oil into slow cooker.
  • Add remaining ingredients.
  • Cover and cook on low for 8 hours.

3 garlic cloves, minced
2 tablespoons olive oil
1 (3 1/2 lb) roasting chickens, cut up
1 limes, juice of or 2 tablespoons lime juice
3 bay leaves
1/2 cup reposado tequila (or flat 7-Up)
1 cup orange juice
2 tablespoons fresh coarse ground black pepper
salt, to taste

CHICKEN OLE CASSEROLE

Make and share this Chicken Ole Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9



Chicken Ole Casserole image

Steps:

  • Spray a 13x9 inch baking dish with nonstick cooking spray.
  • Layer with half the tortilla strips and half the chicken; set aside.
  • In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
  • Spread over the chicken.
  • Layer with remaining tortilla strips and chicken.
  • Sprinkle with cheese.
  • Bake in a 300° oven for 1 1/2 hours.

10 corn tortillas, sliced into strips
1/2-1 lb boneless skinless chicken breast, cooked and shredded
2 (10 3/4 ounce) cans cream of chicken soup
1 cup milk
1 onion, chopped
2 garlic cloves, minced
1 (7 ounce) can chopped green chilies, drained
1 (7 ounce) jar salsa (homemade or commercial and you determine how hot)
2 cups shredded cheddar cheese

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