dcjlkplus3 Posted April 12, 2011 Share Posted April 12, 2011 Softball season is upon us! And it is full of evening practices and games. Please share your best/favorite ideas for cooking chicken in the crockpot. :lurk5: Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted April 12, 2011 Share Posted April 12, 2011 Pizza Chicken - Dump chicken breasts in the crockpot. Cover with pizza sauce and then mozarella cheese. Sticky Chicken - Put Chicken thighs and legs into crockpot. Mix together 1 jar apple jelly, 1 small bottle French Catalina dressing, and one package powdered onion soup. Pour over chicken Chicken Stew - cut up chicken breasts into cubes and put in crock pot. Add veggies. Pour in 1 large can cream of chicken soup and 1 large can water. Cook all day. If you are adding cut up potatos, wait to add those until about 30 minutes before serving or they get mushy. This lady has amazing crock pot recipes (with and without chicken!) http://crockpot365.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
arghmatey Posted April 12, 2011 Share Posted April 12, 2011 Mexican chicken--layer chicken breasts (4-6), shredded corn tortillas, liquids (recipe calls for Rotel mixed with cream of chicken soup, but I don't use the soup; instead I mix whipping cream, chicken stock, diced tomatoes, a few smashed garlic cloves, 1/4 C chopped onion, and a few diced jalapenos), cheese, and spices (cumin, s&p, more garlic, more onions). I use one layer of chicken and 3-4 layers of the rest. Do not use cheese at the top layer. When chicken is done, sprinkle with more cheese, and top with sour cream and avocado if desired (I deeply, deeply desire sour cream and avocado). Quote Link to comment Share on other sites More sharing options...
arghmatey Posted April 12, 2011 Share Posted April 12, 2011 Creamy chicken soup: Chop celery, carrots, garlic, and onions (I've used green, yellow, white, whatever you have). Throw it in the cooker. Top with chicken breasts. Add in chicken broth and white wine. When chicken is almost finished, swirl in some cream and salt and pepper to taste. I serve it over homemade biscuits. Quote Link to comment Share on other sites More sharing options...
Year Round Mom Posted April 12, 2011 Share Posted April 12, 2011 I adjusted a recipe I got on here: Teriyaki Chicken Chicken, cut into cubes 1/2 cup or so of teriyaki sauce 1 can pineapple chunks with liquid 1 or 2 carrots, coarsely chopped 1 onion, coarsely chopped I don't like to cook green pepper in my crockpot all day because it comes out bitter. Maybe you could add chopped green pepper for 30 min before serving, if you want? Serve over rice. :) Quote Link to comment Share on other sites More sharing options...
Starr Posted April 12, 2011 Share Posted April 12, 2011 Chicken, salsa, corn, black beans :) Quote Link to comment Share on other sites More sharing options...
duckabell Posted April 12, 2011 Share Posted April 12, 2011 Frozen chicken breasts Barbecue sauce Serve on buns. Quote Link to comment Share on other sites More sharing options...
Tea Time Posted April 12, 2011 Share Posted April 12, 2011 Lemon & Garlic Chicken (this is also excellent roasted in a dutch oven) whole chicken light coating of olive oil chopped garlic Rosemary (chopped dried or sprig of fresh) salt/pepper squeeze lemon juice all over and add lemon (as many as sound good) Serve with rice and salad. Quote Link to comment Share on other sites More sharing options...
Pretty in Pink Posted April 13, 2011 Share Posted April 13, 2011 Chicken, whole or pieces, whatever you have on hand Lots of garlic, whole cloves, or dried, minced Dried onion flakes Dried rosemary or thyme Salt & Pepper, to taste 1/2 cup water or broth (if chicken is fresh; not necessary for frozen chicken) Dump it all in. Cook on low for 6-8 hours. I make a whole crock at once and then de-bone the chicken and reserve for other meals. It's great in stir-fries, in gravy over rice, potatoes or noodles, in casseroles, in soft tacos or wraps, in just about anything, really. The first night I serve it over mashed potatoes. Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted April 13, 2011 Share Posted April 13, 2011 I throw it in whole and frozen. Sprinkle with salt, pepper and sage. Put on low all day. Yum! Dinner is done! Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted April 13, 2011 Share Posted April 13, 2011 Mexican chicken--layer chicken breasts (4-6), shredded corn tortillas, liquids (recipe calls for Rotel mixed with cream of chicken soup, but I don't use the soup; instead I mix whipping cream, chicken stock, diced tomatoes, a few smashed garlic cloves, 1/4 C chopped onion, and a few diced jalapenos), cheese, and spices (cumin, s&p, more garlic, more onions). I use one layer of chicken and 3-4 layers of the rest. Do not use cheese at the top layer. When chicken is done, sprinkle with more cheese, and top with sour cream and avocado if desired (I deeply, deeply desire sour cream and avocado). yum!!!! Quote Link to comment Share on other sites More sharing options...
missiemick Posted April 13, 2011 Share Posted April 13, 2011 :bigear: I'm SO loving this thread. Quote Link to comment Share on other sites More sharing options...
Murmer Posted April 13, 2011 Share Posted April 13, 2011 2 Chicken breasts 8 oz of salsa (we like to puree it) On low for 6 hours... Last hour shred chicken and add 1/2 cup sour cream. Serve with tortillas, cheese, lettuce and other burrito fixings. Quote Link to comment Share on other sites More sharing options...
Jesi4891 Posted April 13, 2011 Share Posted April 13, 2011 2 Chicken breasts8 oz of salsa (we like to puree it) On low for 6 hours... Last hour shred chicken and add 1/2 cup sour cream. Serve with tortillas, cheese, lettuce and other burrito fixings. :iagree:We love this recipe. We use it for tacos. If I am feeling more like soup, we add 2 cans black beans, 1 can corn, chicken broth, and 1 can died tomatoes. Staple dinner in our house! Quote Link to comment Share on other sites More sharing options...
SnowWhite Posted April 13, 2011 Share Posted April 13, 2011 Chicken breasts, boneless skinless Top with: undiluted cream of chicken soup (you can use mushroom but I can't because that makes me gag). Cook on low for 6-8 hours or high for 3 hours then low for 1-2 hours. Quote Link to comment Share on other sites More sharing options...
ChemMommy Posted April 13, 2011 Share Posted April 13, 2011 We cook about 5 pounds of boneless chicken at a time and either add bbq sauce or taco seasoning. Freeze half or serve it all! For busy weeks, we slap that bbq chicken on buns and add chips and carrots. Dinner Done! Taco chicken works great, too. You can set the toppings out and let people serve themselves as they come home. Quote Link to comment Share on other sites More sharing options...
kimnc Posted April 13, 2011 Share Posted April 13, 2011 Mexican chicken--layer chicken breasts (4-6), shredded corn tortillas, liquids (recipe calls for Rotel mixed with cream of chicken soup, but I don't use the soup; instead I mix whipping cream, chicken stock, diced tomatoes, a few smashed garlic cloves, 1/4 C chopped onion, and a few diced jalapenos), cheese, and spices (cumin, s&p, more garlic, more onions). I use one layer of chicken and 3-4 layers of the rest. Do not use cheese at the top layer. When chicken is done, sprinkle with more cheese, and top with sour cream and avocado if desired (I deeply, deeply desire sour cream and avocado). I do something similar, but use a can of Rotel (or plain tomatoes if I have don't have Rotel) and some taco seasoning. By dinnertime it is falling apart and we make burritos or chicken tacos. Thanks for the reminder, I need to go put some chicken on. :001_smile: Quote Link to comment Share on other sites More sharing options...
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