40 Recipes for Chicken for Your Slow Cooker (3 page)

Ingredients:

3
½ - 4 ½ lb fryer chicken, neck and insides removed

2
lemons, quartered

6
garlic cloves, crushed

6
carrots, sliced

1
onion, chopped

3
celery stalks, chopped

2
teaspoons of basil

2
teaspoons of parsley

1
teaspoon of salt

1
teaspoon of pepper

1
cup of chicken broth

Directions:

Squeeze
lemon juice from one lemon. Brush on all sides of chicken. Now sprinkle the
chicken with the salt, pepper, parsley and basil. Also, sprinkle some of the
crushed garlic on it. Place the remaining lemons and garlic inside the chicken.
Place the chicken in the slow cooker.

Add
carrots, onion, and celery. Pour chicken broth over chicken and veggies and
cover. Cook on low for 7 – 9 hours.

Ingredients:

6
chicken breasts, skinless and boneless

2
teaspoons of salt

2
teaspoons of pepper

1
teaspoon of basil

1
teaspoon of oregano

2
teaspoons of rosemary

6
ounces of lemon juice

2
garlic cloves, minced

1
can of chicken broth

Directions:

Season chicken with salt, pepper, basil, oregano
and rosemary, and place in slow cooker. Top with half of the lemon juice. Pour
chicken broth over the chicken, add the garlic and the rest of the lemon juice.

Cover and cook on low for 6 – 7 hours.

Ingredients:

6
chicken breasts, boneless and skinless

½
cup of lemon juice

1
can of chicken broth

2
teaspoons of tarragon

2
teaspoons of salt

2
teaspoons of pepper

1
package of frozen cauliflower

1
package of frozen artichokes

4
tablespoons of flour

½
cup of heavy cream

Directions:

Place
chicken in slow cooker and add lemon juice, chicken broth, tarragon, salt and
pepper. Add cauliflower and artichokes.

In
a separate bowl, mix together flour and heavy cream, then pour over chicken.

Cover
and cook on low for 6 – 7 hours.

Ingredients:

4
chicken breasts, boneless and skinless, cubed

6
ounces of orange juice, frozen and thawed

2
ounces of orange marmalade

½
cup of orange juice

½
cup of BBQ sauce

3
tablespoons of soy sauce

1
garlic clove, minced

2
teaspoons of ginger root

1
teaspoon of nutmeg

1
teaspoon of marjoram

1
teaspoon of cinnamon

½
cup of flour

Sesame
seeds

Cooked
rice, hot

Directions:

Place
the flour in a sealable bag, and put chicken in bag a few pieces at a time.
Shake to completely cover chicken. Transfer chicken to slow cooker and repeat
until all chicken is coated and in slow cooker.

In
a separate bowl Combine orange juice concentrate, orange juice, orange
marmalade, BBQ sauce, soy sauce, minced garlic, ginger root, nutmeg, marjoram
and cinnamon. Stir well and then pour over chicken. Stir chicken to make sure
each piece is completely coated.

Cover
and cook on low for 7 – 9 hours.

Serve
over cooked rice and sprinkle sesame seeds on top of chicken.

Ingredients:

1
pound of chicken breasts, skinless and boneless, cubed

¼
cup of orange marmalade

¼
cup of orange juice

¼
cup of red wine

1
tablespoon of cornstarch

1
tablespoon of brown sugar

1
lemon, juice

1
teaspoon of salt

1
teaspoon of pepper

1
teaspoon of cayenne pepper

1
teaspoon of garlic powder

1
teaspoon of crushed red pepper

1
teaspoon of curry sauce

Directions:

Wash
and pat dry chicken, transfer to slow cooker. Season with salt, pepper, cayenne
pepper, garlic powder, crushed red pepper and curry sauce.

In
a separate bowl, combine the rest of the ingredients and mix well. Pour over
chicken and cover. Cook on low for 7 – 9 hours.

Ingredients:

3
– 3 ½ pounds of chicken, cut up

1
½ cups of ketchup

1
½ cups of brown sugar

1/3
cup of Worcestershire sauce

Directions:

Wash
and pat dry chicken. Cut into smaller pieces and place in slow cooker.

In
a separate bowl, mix together ketchup, brown sugar and Worcestershire sauce.
Pour over chicken. Cover and cook on low for 8 – 10 hours.

Ingredients:

4
chicken breasts

1
can of cream of chicken soup

1
can of cheddar cheese soup

4
ounces of sharp cheddar cheese, shredded

4
ounces of Swiss cheese, shredded

4
ounces of Colby jack cheese, shredded

1
teaspoon of salt

1
teaspoon of pepper

1
teaspoon of garlic, minced

Pasta
of choice, prepared per package direction

Directions:

Wash
chicken and pat dry. Sprinkle with salt, pepper and garlic. Place in slow
cooker. Pour both cans of soup over chicken and cover. Cook on low for 8 hours.

In
a separate bowl, mix together sharp cheddar, Swiss and Colby jack cheeses. Lift
lid of slow cooker and evenly sprinkle over chicken. Replace lid and cook for
another 30 minutes, or until all cheese is completely melted.

Serve
over pasta.

Ingredients:

4
chicken breasts, boneless and skinless

1
can of cream of chicken soup

1
can of cheddar cheese soup

1
cup of white wine

4
slices of swiss cheese

1
teaspoon of salt

1
teaspoon of pepper

1
teaspoon of basil

1
teaspoon of parsley

Directions:

Place
chicken breasts in slow cooker. Season with salt, pepper, basil and parsley.
Cover each chicken breast with a slice of swiss chesse.

In
a separate bowl mix together soups and wine, then pour over chicken.

Cover
and cook on low for 6 – 7 hours.

Ingredients:

1
pound of chicken breasts, boneless and skinless

1
onion, chopped

4
celery stalks, chopped

2
garlic cloves, minced

½
cup of chicken broth

2
teaspoons of curry powder

1
teaspoon of salt

1
teaspoon of pepper

½
teaspoon of paprika

½
teaspoon of oregano

½
cup of raisins

24
ounces of  diced tomatoes

2
cups of wild rice, cooked

Directions:

Wash
and pat dry chicken. Set aside.

In
a small mixing bowl, combine curry powder, saly, pepper, paprika and oregano.
Sprinkle on chicken. Place chicken in slow cooker and set aside any spices
remaining.

Place
celery and tomatoes in slow cooker. Pour chicken broth in and add any spices
remaining.

Cook
on low for 7 – 8 hours.

Add
raisins and cook for another 15 minutes.

Serve
chicken on top of wild rice.

Ingredients:

1
½ cups of chicken breast, boneless and skinless, cut into bite sized pieces

1
can of cream of mushroom soup

1
can of cream of chicken soup

½
cup of heavy cream

8
ounces of mushrooms, sliced

1
packet of Italian dressing mix

1
tablespoon of thyme

2
teaspoons of salt

1
teaspoon of pepper

½
green pepper, diced

½
red pepper, diced

1
package of frozen broccoli

3
cups of long grain rice

Directions:

Place
rice in slow cooker and then pour in both cans of soup and the heavy cream.

In
a small bowl, mix together Italian dressing mix, thyme, salt and pepper.
Sprinkle generously on the chicken pieces. Place chicken in slow cooker and add
both diced peppers, the mushrooms and any remaining spices.

Cover
and cook on low for 6 – 7 hours. In the last 45 minutes, add the broccoli.

Ingredients:

3
pounds of chicken, cubed

1
loaf of white bread

6
eggs

½
cup of sugar

1
green pepper, diced

1
onion, diced

3
celery stalks, diced

4
tablespoons of butter

2
teaspoons of salt

2
teaspoons of pepper

1
teaspoon of sage

2
teaspoons of poultry seasoning

1
teaspoon of cinnamon

½
of an apple, diced

2
cups of chicken broth

Directions:

In a skillet melt the butter. Add the green
pepper, onion and celery and sauté lightly. Remove from heat.