7 Slow Cooker Chicken Recipes

SLOW-COOKER CHICKEN CURRY

Slow-Cooker Chicken Curry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

Steps:

Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

SLOW COOKER RANCH CHICKEN

Slow Cooker Ranch Chicken image

This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah

Provided by Taste of Home

Categories Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 pounds boneless skinless chicken breast halves
3/4 cup chicken broth
1 envelope ranch salad dressing mix
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed and softened
Hot cooked rice or noodles
Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Steps:

In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

BEST BAKED SLOW COOKER CHICKEN

Best Baked Slow Cooker Chicken image

This tastes like a rotisserie chicken. My family loves this and it is so easy to make. I make this a lot. **Please note: I have a big slow cooker and a seven pound chicken fits nicely in it. Please adjust cooking time if making a smaller bird.

Provided by bmcnichol

Categories One Dish Meal

Time 9h5m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (7 lb) whole chickens (I prefer one with a pop up timer)
seasoning salt (use liberally)
pepper (use liberally)
10 dashes Tabasco sauce (or any hot sauce)

Steps:

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken and pat dry. Season the chicken with the season salt, pepper and Tabasco, and place in the slow cooker on top of the aluminum foil balls. There is no need to add water; it will make its own juices.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the pop up timer pops or the juices run clear.
**Please note: I have a big slow cooker and a seven pound chicken fits nicely in it. Please adjust cooking time if making a smaller bird.

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