Q&A: What is a good recipe for crock pot chicken?
Written by Guest on December 30th, 2011
Question by Willow (◣_◢): What is a good recipe for crock pot chicken?
I want to use chicken breasts, what’s a good recipe to use in a crock pot? What vegetables work good to cook in there for chicken?
I favor creamy dishes rather than tomato-y ones. Also don’t suggest beer or wine, thanks!
Don’t leave out details like how long to cook it, I would be cooking on low.
Best answer:
Answer by n8smom96
My family likes this one:
Creamy Sour Cream and Onion Chicken
4 chicken breast halves
1 12 oz can of cream of mushroom soup
1/2 cup sour cream
1 1/2 cups water
1 packet of onion soup mix
Place thawed chicken into crock pot or slow cooker. In a medium bowl, mix all the other ingredients together. Pour mixture of chicken and cover. Cook at low setting 6-8 hours or higher setting for 4-6 hours.
Serve over noodles, rice or potatoes. Also doubles easily for larger groups.
Add your own answer in the comments!
December 30th, 2011 at 12:58 am
CROCK-POT CHICKEN WITH NOODLES
6 chicken breasts, skinned
1 can creamy chicken mushroom soup
2 (4 oz.) cans mushrooms
1 can chicken broth, or 2 bouillon cubes with 1 c. water
1 lb. egg noodles
Sprinkle of chives
Sprinkle of parsley
Salt and pepper to taste
Sour cream
Crock pot should be on medium heat to start. Put skinned chicken breasts in crock pot. Sprinkle with salt and pepper. Cover.
In small saucepan, simmer the soup, broth and mushrooms, bringing to a slow boil. Put the ingredients from saucepan onto chicken. Turn crock pot down to low. Cook for 6-7 hours.
Bone chicken. Put back in crock pot while you cook noodles. Cook egg noodles in pan of boiling salted water until tender. Butter and serve with chicken and sauce. Put sour cream on top. Serves 6.
OR
CROCK POT CHICKEN NOODLE SOUP
2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water
Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.
Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings
OR
HOMEMADE CROCK POT CHICKEN SOUP
1 pkg. boneless, skinless chicken breasts
1 pkg. chicken soup starter
1 lg. can chicken broth
2 c. each carrots & celery
1 c. slivered onions
Seasonings according to taste (parsley flakes, garlic, salt, pepper, etc.)
Night before: Cut carrots, celery and onion. Take chicken out of freezer. Set out seasonings. Have crock pot accessible. In a.m. literally throw above ingredients in crock pot and fill crock pot with water to the top. Put on lid, turn on medium-high, approximately 8 hours. Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture. Make rice or noodles for thicker soup.
JM
December 30th, 2011 at 1:03 am
Here are a few of my favorites:
Creamy Crockpot Chicken
1 envelope dry onion soup mix
2 cups sour cream
1 can cream mushroom soup
Salt and pepper to taste
6 boneless, skinless chicken breasts
Combine first 4 ingredients. Pour over chicken in crockpot. Cook on low 8 hours. Serve over noodles or rice.
I wish this one were mine, but it is a great Taste of Home recipe. It tastes like something from an Italian restaurant!
Creamy Italian Chicken
http://www.tasteofhome.com/recipes/Creamy-Italian-Chicken
Hope you like one or more…
December 30th, 2011 at 1:06 am
Chicken Marsala
Ingredients:
* 3 Tbs. all-purpose flour
* 1 tsp. salt, plus more, to taste
* 1/2 tsp. freshly ground pepper, plus more, to taste
* 6 boneless, skinless chicken breast halves, each about 6 oz.
* 3 Tbs. unsalted butter
* 3 Tbs. olive oil
* 4 shallots, minced
* 1/4 lb. pancetta, diced
* 2 1/4 cups Marsala
* 1 cup chicken broth
* 2 tsp. dried oregano
* 1/2 lb. cremini or button mushrooms, brushed clean, stems removed
and caps cut into slices 1/4 inch thick
* 1/2 cup mascarpone or heavy cream
* 3 Tbs. finely chopped fresh chives
Directions:
On a plate, stir together the flour, the 1 tsp. salt and the 1/2 tsp. pepper. One at a time, turn the chicken breasts in the flour mixture, gently shaking off the excess.
In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter with 1 1/2 Tbs. of the olive oil. Working in batches if necessary, add the chicken breasts and cook, turning once, until golden on both sides, about 5 minutes total. Transfer to a plate.
Add the shallots and pancetta to the pan and sauté over medium-high heat until lightly browned, 2 to 3 minutes. Add 2 cups of the Marsala, increase the heat to high and cook, stirring, until the wine is reduced and thickened, 7 to 10 minutes. Add the broth and oregano and return to a boil.
Transfer the chicken to a slow cooker and add the Marsala mixture. Cover and cook according to the manufacturer’s instructions until the chicken is opaque throughout and very tender, about 2 1/2 hours on high or 5 hours on low. About 30 minutes before the chicken is done, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. butter with the remaining 1 1/2 Tbs. olive oil. Add the mushrooms and sauté until the edges begin to brown, about 5 minutes. Stir in the mascarpone, bring to a boil, and season generously with salt and pepper. Add the mushroom mixture and the remaining 1/4 cup Marsala to the slow cooker. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 20 minutes more.
Spoon the mushrooms and sauce over the chicken, garnish with the chives and serve immediately. Serves 6.