---- Posted June 17, 2014 Share Posted June 17, 2014 . Quote Link to comment Share on other sites More sharing options...
Aiden Posted June 17, 2014 Share Posted June 17, 2014 chicken + barbecue sauce + 4-5 hours on high OR 6-7 hours on low. For it to really feel authentic, shred the chicken with a couple of forks after it cooks, then stir it all up to get a nice saucy chicken bbq. Easy peasy and delicious! I haven't tried freezing it, but I bet it would do just fine. And it can be as healthy or not as you like, depending on what sauce you use--for convenience, any store bought one will work (I love Sweet Baby Ray's or Sticky Fingers Carolina Sweet), or you can make your own sauce to put over it, using your favorite healthy recipe found via the wonders of Google :) Funny, that's exactly what's cooking away in my slow cooker right now, as I realized that I'd forgotten to thaw any meat for dinner and had no energy to do anything requiring anything that resembled real work ... ;) Quote Link to comment Share on other sites More sharing options...
Starr Posted June 17, 2014 Share Posted June 17, 2014 Chicken, onions, black beans, corn, and salsa all tossed in for the day. Quote Link to comment Share on other sites More sharing options...
applethyme Posted June 17, 2014 Share Posted June 17, 2014 slice onions, and peppers as if for fajitas (I prefer red and yellow but green work as well). DO NOT ADD WATER. Place boneless skin less chicken breasts on top and sprinkle with fajita seasoning. When the chicken is cooked I shred it and use it to make fajitas, sandwiches or salads. It has a really good mild flavor and also freezes well. Quote Link to comment Share on other sites More sharing options...
medawyn Posted June 17, 2014 Share Posted June 17, 2014 I second either the chicken + bbq sauce or chicken + salsa. I have both shredded in bags in my freezer. Perfect for quick lunches or dinners: quesadillas, tamale "pie", topping a baked potato, wrap sandwiches or lettuce wraps, fajitas, burritos (mmm, breakfast burritos!), bbq sandwiches... Quote Link to comment Share on other sites More sharing options...
Amira Posted June 17, 2014 Share Posted June 17, 2014 I'd just dump it all in the crockpot then freeze it for when I am feeling inspired. Quote Link to comment Share on other sites More sharing options...
OK Family Posted June 17, 2014 Share Posted June 17, 2014 Our fav. Chipotle Lime Chicken The sauce purée in blender: Can tomato sauce 1/4 cup lime juice Garlic clove or two Tablespoon of onion One or two chipotle pepper in adobe sauce Cilantro Put uncooked chicken in crockpot, pour sauce over chicken. Cook on low 6-8 hours ( I think). When chicken is cooked, shred chicken. I usually let it sit in crockpot a bit longer. Serve on tortillas, with whatever you like. Quote Link to comment Share on other sites More sharing options...
goldberry Posted June 17, 2014 Share Posted June 17, 2014 Why does chicken sometimes get a really strong "chickeny" smell when you freeze it? It doesn't seem to do it all the time. No one in my house will eat it when it has that smell. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted June 17, 2014 Share Posted June 17, 2014 I like these: Boneless skinless thicken thighs + a bottle of any of those 30 minute marinades(last night I used Caribean Jerk marinade) or teryaki sauce Boneless skinless chicken breasts + 1 envelope Good Seasons Zesty Italian salad Dressing mix + 1 can cream of chicken soup + 8 oz. cream cheese Quote Link to comment Share on other sites More sharing options...
6packofun Posted June 17, 2014 Share Posted June 17, 2014 I like this one: Crock Pot Chicken with Black Beans and Cream Cheese and Crock Pot Chicken Stroganoff: chicken breast + 1 can cream of mushroom soup + 1 envelope dry onion soup mix + 16 oz. or so of sour cream (I add at the end). I mainly use the crock pot to make tender, shredded chicken that I can use in other recipes like chicken soft tacos, etc. and add seasoning later. I put them in frozen with 1/2 cup water or broth and sprinkle with onion powder, garic & herb and pepper. On High for about 4-5 hours. Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted June 17, 2014 Share Posted June 17, 2014 No recipe and I hope I'm not forgetting anything. Brown chicken thighs (bone in, deboned, skin on or off - doesn't matter) in curry + oil or ghee. Throw in crockpot with a couple cans of coconut milk or 1 can of coconut milk + 1 can of broth or water. Add fish sauce (for sure) and onions, garlic, ginger, if you like. Before serving add a package of 14 oz. rice noodles. The end result is an thick, alfredo-like curry sauce that is so good. The chicken simmering in the sauce adds so much flavor. We call it the Thai version of chicken pot pie. Quote Link to comment Share on other sites More sharing options...
Carrie75 Posted June 17, 2014 Share Posted June 17, 2014 I like this one: Crock Pot Chicken with Black Beans and Cream Cheese and Crock Pot Chicken Stroganoff: chicken breast + 1 can cream of mushroom soup + 1 envelope dry onion soup mix + 16 oz. or so of sour cream (I add at the end). I mainly use the crock pot to make tender, shredded chicken that I can use in other recipes like chicken soft tacos, etc. and add seasoning later. I put them in frozen with 1/2 cup water or broth and sprinkle with onion powder, garic & herb and pepper. On High for about 4-5 hours. That's not dinner, that's a dip! sounds good though... Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted June 17, 2014 Share Posted June 17, 2014 No recipe and I hope I'm not forgetting anything. Brown chicken thighs (bone in, deboned, skin on or off - doesn't matter) in curry + oil or ghee. Throw in crockpot with a couple cans of coconut milk or 1 can of coconut milk + 1 can of broth or water. Add fish sauce (for sure) and onions, garlic, ginger, if you like. Before serving add a package of 14 oz. rice noodles. The end result is an thick, alfredo-like curry sauce that is so good. The chicken simmering in the sauce adds so much flavor. We call it the Thai version of chicken pot pie. Oops, I do not use rice noodles (really thin), but rice sticks: http://importfood.com/media/ricestick_0909_1l.jpg Quote Link to comment Share on other sites More sharing options...
6packofun Posted June 18, 2014 Share Posted June 18, 2014 That's not dinner, that's a dip! sounds good though... LOL! I know...I never use cream soups and cream cheese as an ingredient any other time but the crock pot. What is it about slow cooking that lends itself to thick, creamy, calorie-laden sauces?? :P Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted June 18, 2014 Share Posted June 18, 2014 Throw boneless, skinless breasts in the crockpot. Top with a bottle of wing sauce (NOT the same as regular hot sauce, people!). Cook all day. Shred chicken, add in some of the liquid they cooked in and little additional wing sauce. Our favorite wing sauce is Kroger brand. Quote Link to comment Share on other sites More sharing options...
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