Simplefallapartcrockpotchicken Recipes
CROCK POT CHICKEN AND VEGETABLES
This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.
Provided by Karen..
Categories Stew
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots, potatoes, onion, chicken and pepper in crock in order.
- Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
- Cover and cook on low for 8 hours.
SIMPLE FALL-APART CROCK POT CHICKEN
I came up with this recipe when I realized that I needed to use a whole chicken in the freezer. I did a cold water bath for an hour before I put it in the crock pot and it defrosted to the perfect point for me to work with. You may need to adjust your time based on a frozen/thawed chicken and your size. All I know is that this chicken fell apart in the crockpot before I could even serve it! I highly recommend green beans and mashed potatoes with this. And the broth can be used to make a gravy if you'd like
Provided by Cooky Doe
Categories Whole Chicken
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Defrost chicken to at least 75%. This can be done safely in about an hour doing a cold water bath in the sink. When defrosted rinse and pat dry.
- Stuff chicken with celery and onion.
- Set chicken breast up in the crockpot. Sprinkle generously and evenly with paprika, poultry seasoning. Use black pepper to taste.
- Pour cream of celery soup directly on top on chicken.
- Pour 3 cups of chicken broth around the outside of your chicken.
- Cover and start crock pot on high for approximately 5-5.5 hours depending on the size of your chicken chicken size and how frozen it is.
Nutrition Facts : Calories 820.9, Fat 57.4, SaturatedFat 16.3, Cholesterol 252.2, Sodium 1401.4, Carbohydrate 9.7, Fiber 1.3, Sugar 3.3, Protein 62.4
ONE-PAN FALL CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, garlic, fresh thyme, fresh rosemary, fresh sage, boneless, skinless chicken thighs, salt, pepper, sweet potato, brussels sprouts, red onion, bacon, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- Place the chicken thighs on top and season with salt and pepper.
- Close the bag and massage to coat the chicken evenly. Refrigerate.
- On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
- Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Enjoy!
Nutrition Facts : Calories 695 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 10 grams, Protein 43 grams, Sugar 14 grams
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