What is a good slow cooker recipe for chicken breasts?!
Answers: I have about 6 chicken breasts that I need to use. Id like to use my slow cooker today. Its snowy out and Id like my house to smell yummy because Im stuck inside. Looking for a tasty recipe using chicken and I have some other basic ingredients on too like cream of chick soup, carrots, onions, garlic etc. Any thoughts on what to make? Thanks a bunch!!
Crockpot Creamy Italian Chicken
4 Boneless/Skinless Breast
1 envelope Good Seasons Italian Dressing Mix
1/4 c water
1 pkg cream cheese 8 oz (room temperature)
1 can cream of chicken soup
1 can mushrooms (drained)
Pasta of choice or rice
Place chicken in slow cooker. Combine Italian Seasoning mix and water, pour over chicken. Cover and cook 3 hours, then mix cream cheese and soup, until blended. Stir in mushrooms. Pour over chicken. Cook another hour or until you are ready to eat.
Serve over pasta or rice.
2 lb boneless skinless chicken breasts, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup water or low sodium chicken broth or vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 13 ingredients in an electric slow cooker.
Cover with lid and cook on high setting for 4 hours or until carrot is tender.
Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
Add cornstarch mixture and frozen peas to the slow cooker, stir well.
Re-cover and cook on high-heat setting an 30 additional minutes.
Serve with hot cooked rice.
You will like these....
Chicken Breasts
6 Boneless Skinless chicken breast halves
6 small slices ham
6 small slices Swiss cheese
1/4 cup all purpose flour
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp ground dried sage
1/4 tsp pepper
1/3 cup vegetable oil
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup dry white wine
1/4 cup cornstarch
1/4 cup water
Cooked Rice
Pound chicken breast halves until thin. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage, and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken rolls at least 1 hour. In a large skillet, heat oil over medium heat. Add
chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls.
Cover and cook on LOW 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 10 minutes. Serve with hot rice.
Tex Mex Chicken
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL? HOME ORIGINALS? Taco Seasoning Mix 2 Tbsp. flour 1 each: green and red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1-1/2 cups TACO BELL? HOME ORIGINALS? Thick 'N Chunky Salsa 1 cup KRAFT Mexican Style Shredded Four Cheese TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Top with the shredded cheese.
********CROCK POT CHICKEN STEW
5 breast/chicken thighs, skinned & boned
2 lg. cans whole tomatoes, sliced
2 cans tomato sauce
1 bag carrots, peeled & cut into thirds
6 or 7 lg. potatoes, peeled & cut into eighths
2 cans whole kernel corn, drained
2 basil leaves
1/2 c. minced onions
In crock pot, add chicken, tomatoes, tomato sauce, basil, onions and 2 cups water. Let cook on high for 1 hour. Check chicken for doneness and tenderness. Take chicken out and cut into pieces. Place chicken, potatoes, corn, and carrots into crock pot into tomato mixture. Turn crock pot on low and let cook whole day. Serve over rice.
Cacciatore-- http://www.recipezaar.com/136864
Honey BBQ-- http://www.recipezaar.com/64639
Chicken and Noodles-- http://www.recipezaar.com/33884
Cream Cheese Chicken-- http://www.recipezaar.com/43174
And more...
http://www.recipezaar.com/recipes.php?q[...
Hope you find something you like!
Creamy Chicken & Dumplings
Your Ingredients: (serves 6)
2 (10.75-ounce) cans condensed Campbell's Cream of Chicken soup
1/2 stick butter
3 ribs of celery, sliced
2 carrots, peeled and sliced
1 bunch scallions, sliced
4 cloves garlic, minced
1 tsp paprika
1 T poultry seasoning
1 tsp rubbed sage
1/2 tsp freshly ground black pepper
6 skinless, boneless chicken breasts (halves)
low-sodium chicken stock (or broth)
1 (10-ounce) package of Pillsbury buttermilk biscuit dough
1/2 (16-ounce) bag of frozen peas (this is optional depending on the size of your slow cooker; if they'll fit, add them about 1 hour before adding the torn biscuit dough)
fresh parsley, chopped
PLACE the cream of chicken soup, butter, celery, carrots, scallions, thyme, and freshly ground black pepper into the slow cooker and stir well. Add the chicken breasts and cover to coat well. Add enough chicken stock to cover your ingredients by about 1-inch.
COVER and cook on low-heat setting for 5 to 6 hours.
ABOUT 2-1/2 to 3 hours before serving, tear off pieces of biscuit dough and add to mixture. Cover and cook until a toothpick inserted into the center of a dumpling comes out clean.
LADLE into serving bowls and sprinkle with chopped parsley for garnish.
Or...
Orange-Teriyaki Chicken Breasts
Your Ingredients: (serves 6)
1 (16-ounce) package frozen broccoli, carrots, and water chestnuts medley
3 T quick-cooking tapioca
6 boneless, skinless chicken breasts (halves)
1 cup chicken stock (or broth)
1 T Asian soy sauce
2 T teriyaki sauce
1 T dry mustard
1/2 cup Smucker's orange marmalade
4 cloves garlic, minced
1 T freshly grated ginger
4 scallions, thinly sliced
1/2 tsp Chinese 5 Spice powder (optional)
PLACE the frozen vegetables in the bottom of the slow cooker and sprinkle the tapioca on top. Toss to blend.
PLACE the chicken breasts on top of the vegetables.
COMBINE the remaining ingredients in a bowl and mix thoroughly; pour the sauce over chicken.
COVER and cook on low-heat setting for 5 to 6 hours.
SERVE over hot, fluffy white rice.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com