Last week I highlighted some delicious crockpot recipes from my friend Kelly and she also shared ideas on how you can freeze crockpot meals to make your life even easier! In case you missed that post, you can find it here.
This week I have decided that a contest is in order. I will be giving away copies of The Frozen Gourmet. In order to enter, all you have to do is post your favorite chicken recipe for the crockpot in the comments. All entries must be submitted by Thursday, February 4th at 6pm PST. Winners will be posted on Friday morning!
Sweet & Sour Chicken
1 lb skinless, boneless chicken breasts halves
2 9 oz. jars sweet & sour sauce
1 16 oz. pkg. loose-pack frozen broccoli, carrots, & water chestnuts
2-1/2 cups hot rice
1/4 c. chopped almonds, toasted
Cut chicken into 1-inch pieces. In a 3-1/2 – 4 quart slow cooker combine chicken, sweet and sour sauce, and frozen vegetables.
Cover and cook on low-heat setting for 5-5-1/2 hours or on high heat setting for 2-1/2-2-3/4 hours. Service with hot cooked rice. Sprinkle with almonds.
Spanish Chicken
1 whole chicken cut up or your favorite parts (skinless is optional)
1 bottle beer
1 small jar spanish olives with pimento and the liquid (8oz)(the green olives with the red belly buttons)
1 small can of tomato paste (6 oz)
Paprika (I use about 2tbs)
salt
pepper
Salt and pepper chicken parts to taste. Sprinkle each piece with paprika. Place chicken in slow cooker. In a bowl whisk or use a fork to mix beer and tomato paste then pour mixture into slow cooker. Pour contents of green spanish olives evenly over other ingredients. Cover and cook chicken thoroughly on low for 6-10 hours or high 3-4 hours. Serve with boiled egg noodles.
This is my mom’s recipe. So easy, non dairy, and we have it so often my family is asking for new dishes even though they love it. Left over chicken goes great on a boboli pizza. I never eat the olives so my husbands plate is piled high with little green balls.
Frozen chicken breasts (as many as you can fit)
Jar of salsa
1 packet of taco seasoning (optional)
Cook in crockpot on high until meat is tender enough to pull apart with a fork. Shred w/2 forks, stir, repeat.
Put it on anything and everything for as long as it lasts. Tacos, enchiladas, nachos, soup, all by its lonesome.
Soooo yummy. Sooooo easy.
Kathi, please don’t enter me to win the book as I already have a copy & LOVE it. I just wanted to join in the recipe swap! Since I am taking all these recipes I wanted to share one too.
Plum-Glazed Cornish Hens
3 (1 1/2 pound) Cornish game hens
1/2 teaspoon crushed red pepper flakes
3/4 cup plum jam
1 (1.25 ounce) envelope dry onion soup mix
2 kiwifruit, peeled and sliced, for garnish
Place the game hens in a slow cooker. Sprinkle with red pepper flakes.
Mix the plum jam and onion soup mix together in a bowl until well blended. Remove 1/4 cup of the jam mixture and refrigerate until needed. Brush the remaining jam mixture over the hens.
Set the slow cooker on Low for 7 hours. Brush the reserved glaze over the hens. Cook on Low 1 hour more. Place hens on serving plates and garnish with kiwifruit slices.
My most favorite go to recipe:
4boneless skinless chicken breast cut in pieces
1can cream of broccoli cheese or cheddar cheese soup (whichever you prefer)
1can cream of chicken or cream of mushroom soup
1bag of boil in bag rice or 2 cups minute rice
Place chicken breasts on bottom of crock pot. Dump both soups on on top of chicken. Fill one of the empty soup cans full of water and dump in with soups. Stir all together and put on high for 4 hours or low for 8 hours. About 1 hour before service put rice in crockpot and stir to combine. You may have to add alittle more water if it looks dry. We have even put peas and corn in it as well.
Serve with salad on the side and some veggies.
Another favorite EASY one that we do alot on Sunday after church is Buffalo Wing Dip:
2 cans canned chicken or 2 cooked chicken breasts shredded or 2 cups shredded chicken
1-8 oz block cream cheese (softened or not)
1/2 cup lousiana hot sauce or other hot sauce
1/2 cup mozzarella or cheddar cheese
1/2 cup blue cheese or ranch dressing
Put cream cheese block on the bottom of a small crock pot. Put all other ingredients on top and put on high or low until melted through. Serve with chips or crackers.
This one is not one that you want to “set and forget”.
Looking forward to seeing alot of new recipes for myself 😀
I just typed this up for some friends…I LOVE this recipe!
JAMAICAN JERK DRUMSTICKS (A Slow-Cooker Meal)
Prep time: 10 min
Cook time: 3 hours Serves: 4
*This is a Weight Watchers recipe….1 serving is 2 drumsticks, points value: 6 .
6 scallions, chopped
2 serrano peppers, stemmed and halved (I only use one…we don’t like it too spicy).
2 TBSP fresh lemon juice
2TBSP honey
1TBSP canola oil
1 TBSP Jamaican Jerk seasoning
1 tsp salt
8 chicken drumsticks, (about 1 ½ lbs), skinned
1. Put the scallions, serranos, lemon juice, honey, oil, jerk seasoning and salt in a blender; process until a smooth paste forms, 1-2 minutes
2. Combine the drumsticks and jerk paste in a 5-6 quart slow cooker; mix well. Cover and cook until the drumsticks are fork tender, 3-4 hours on high or 6-8 hours on low.
3. I serve it with rice and a side of veggies…yum!
Prep
-Plunk (a very technical kitchen term) a 3# bag of frozen boneless, skinless chicken breasts into a slow cooker lined with a slow cooker bag from those wonder “R” people.
-Sprinkle two packets of dry Italian dressing mix over them.
-Add a cup of water.
Cook
-Cook on low for 8-10 hours.
Serve
-Serve over mushroom rice (from our “L” friends).
Notes
-Serves 4-8 depending on sides served and appetites.
-The leftovers (if you have any) are scrum-dilly-ocious.
Mu Shu Chicken Wraps
1 medium onion, diced
2 pounds skinned and boned chicken thighs (or I use chicken breasts)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame or vegetable oil
3/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice wine (or use dry cooking sherry or Gin)
1/4 teaspoon ground ginger
8 (6-inch) flour tortillas
3 cups finely shredded cabbage
1/2 cup thinly sliced green onions
* Place onion in a 3 or 4 quart slow cooker
* Sprinkle chicken evenly with salt and pepper
* Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.
* Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Shred chicken in cooker with fork.
* Top each tortilla with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise like a burrito. Makes 8 servings.