Slow Cooker Escalloped Chicken Recipes

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

Steps:

• In crock pot, layer in this order.
• Potatoes from package, seasonings from package, chicken breast, onion, green beans, and carrots.
• Pour water over everything.
• Cook on low for 8-10 hours.
• ENJOY!

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:

• FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
• In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Steps:

• FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
• In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Steps:

• Place chicken in crock-pot. Mix soups together. Add onions, celery, and thyme. Pour soup mixture over top of chicken.
• Cook on low for 6-8 hours.
• When chicken is done, shred with fork. Add mushrooms and cook 10 more minutes. Add noodles and mix.

Steps:

• Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
• Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
• There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

Steps:

• FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
• In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Steps:

• FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
• In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Steps:

• Layer chicken, celery, crumbs and parsley in greased casserole.
• I use a square one.
• Add salt and eggs to chicken broth.
• Pour over mixture in casserole.
• Bake casserole in a pan of water at 350 for one hour.
• Cut into squares to serve.

Steps:

• Cut the prepared meat from the bone, shred into bite sized pieces.
• Toast the bread and break into bite sized pieces.
• Spray non-stick cooking spray in an oblong casserole.
• Put one layer bread pieces, one layer chicken pieces.
• Build up three layers.
• Pour chicken broth over casserole,.
• Add water.
• Melt butter in microwave for 8 seconds.
• Pour over casserole.
• Add salt and pepper.
• Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.

Steps:

• Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
• Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
• Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
• Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

Steps:

• Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker.
• Sprinkle salt (if desired) over chicken breast and lay on top of potatoes.
• Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours.
• Reduce temperature to low and cook 3-4 hours.
• Test that the potatoes are soft.
• If not continue cooking on low another hour and test again until potatoes are done.