New Crockpot Chicken Ideas?!
New Crockpot Chicken Ideas?
I want to make chicken in my crockpot and I'm looking to use any new ideas you guys might have...
I have a large variety of ingredients to use, so anything goes...
Answers:
My friend told me a great way to make chicken. Take chicken breasts, add some chili powder (to taste), then squeeze fresh limes or lime juice onto the chicken. Allow to cook for 7-8 hours on high. The chicken shreds nicely and you can use it in tacos, salads, or even as a meal with rice.
Put chicken parts in put carrots potatoes onion's and fill with chicken broth.
season chicken with seasoning salt and rub butter all over chicken parts
cream of chicken soup
cream of mushroom soup
Add 1 can of water for each soup
onions
serve with rice
Chicken Chili
1 pound chicken breast halves or tenders
6 cups water
2 cans (approx. 14.5 oz. each) chicken broth
2 cans (8 oz. each) cans tomato sauce
1 onion, diced
1 cup frozen yellow corn
1 carrot, sliced
1 celery stalk, diced
1 can (14.5 ounces) can diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1 jar (4 ounces) diced pimiento, drained
1 jalapeno, diced
2 teaspoons chili powder (or more to taste)
1 teaspoon cumin
1 clove garlic, minced (can substitute garlic powder)
1/2 teaspoon salt
dash basil
dash cayenne pepper (or more to taste)
dash oregano
Optional garnishes:
sour cream
minced parsley
shredded cheese
diced tomatoes
PREPARATION:
Place all ingredients in slow cooker/Crock Pot and ideally cook on high for 2 hrs, then low for 6 additional hrs. Or can be cooked on low for 8 to 10 hours. Your mileage may vary.
*You can cube your chicken breasts before placing in slow cooker/Crock Pot or shred after cooking.
We first quarter each breast fillet and then shred after slow cooker/Crock Potting by simply 'squishing' with a flat bottomed wooden spoon one or two hours before finished cooking. Our personal preference is for shredded meat be it poultry or beef (as opposed to cubed) as it subjectively seems more flavorful and aesthetically pleasing.
I'm assuming this is an earthenware pot you soak in clean water before you start.
Soak the pot. Put in the chicken, with chopped onion and lemon in its empty cavity.
Put in the oven for the usual time, until the skin is golden and the flesh is almost falling off the bones.
The water will have made delicious gravy at the bottom of the dish. Put this, the onion and the inside of the lemon flesh in a liqidiser and whizz til it is smooth.
Take the meat off the bones and serve with the sauce.
Eat with any selection of veggies or salad.
CROCK POT CHICKEN PARMIGIANA
3 whole chicken breasts or 6 halves
1 egg
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs
1/2 c. butter
1 sm. eggplant, cut into lg. slices, about 3/4 inch thick
1 sm. jar spaghetti sauce with mushrooms
1 lg. pkg. shredded Mozzarella cheese
Parmesan cheese
Cut chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg. Coat with crumbs. In large skillet, saute chicken in butter. Arrange eggplant and chicken in crock pot (place eggplant on bottom or it will not cook completely). Pour spaghetti sauce over chicken. Cover and cook on low 6-8 hours. Add Mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes.
Makes 6 servings.
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CROCK POT CHICKEN CACCIATORE
3-4 lbs boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours.