Crock Pot Almond Chicken Recipes

SLOW COOKER BUTTER CHICKEN

Steps:

• Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
• Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

CROCK POT CREAMY TUSCAN GARLIC CHICKEN RECIPE

Steps:

• Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
• Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.
• Meanwhile, place the chicken at the bottom of a slow cooker. Season lightly with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
• When the sauce is ready, keep it at low heat, but not simmering. Whisk in the Parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if desired.
• Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
• Cook for 3-4 hours on High or 6-8 hours on Low.
• Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken will have a layer of sauce that sticks to it.
• Turn the slow cooker on High, if it isn't already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
• Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

SLOW-COOKER ALMOND CHICKEN

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring occasionally, until browned on all sides.
• In slow cooker, place onion, garlic, gingerroot, 1 cup almonds and the water chestnuts. Add chicken. In small bowl, mix 1 cup of the broth and 3 tablespoons of the soy sauce; pour over chicken.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• In small bowl, mix cornstarch, wine, sugar, and remaining 1/4 cup broth and 2 tablespoons soy sauce with whisk until smooth. During last 15 minutes of cooking time, stir sauce and pea pods into chicken mixture. Serve over rice. Sprinkle with additional almonds.

SLOW COOKER ALPINE CHICKEN

Steps:

• Mix together the milk and cream of chicken soup in a small bowl, set aside.
• Lay down the chicken in the slow cooker, then the cheese, soup mixture, ½ of the almonds, stuffing mix, drizzle over butter over the stuffing. Then sprinkle over remaining almonds.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• Serve and enjoy!

CROCK POT LEMON GARLIC CHICKEN

Steps:

• Coat chicken breast pieces lightly in flour, shaking off excess, and place on a plate.
• Heat 2 -3 tbsp. oil in a large skillet over high heat. Get the pan nice and hot!
• Add in half the chicken pieces and brown on both sides (about 3 minutes per side).
• Season chicken with a bit of salt and pepper while it's in the pan.
• Take those pieces out, add in more oil if needed, and brown last batch of chicken.
• Put chicken into the crock pot.
• Sprinkle chicken with dry Italian dressing mix. Add in minced garlic.
• Then pour in chicken broth and lemon juice.
• Cover with lid and cook on low for about 3 to 3 1/2 hours.

CROCK POT - ALMOND CHICKEN

Steps:

• Pour chicken broth into Crock-Pot. Cover and turn to High while browning meats & vegetables.
• In skillet, heat bacon & butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot. Quickly saute celery, onion & mushrooms in skillet until just slightly limp.
• Add contents of skillet to Crock-Pot with soy sauce; stir well. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
• Serve over hot fluffy rice and garnish with toasted almonds & sliced scallions.

CROCK POT CHICKEN SOUP RECIPE

Steps:

• Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
• Cook on low for 6-8 hours.
• Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.

CROCK POT CHICKEN AND GRAVY

Steps:

• Whisk the chicken gravy packets, cream of chicken soup and water together in a bowl.
• Place the chicken breasts in the basin of a 6-8 quart slow cooker and season with poultry seasoning, thyme and pepper to taste.
• Pour the gravy and water mixture over the chicken breasts, making sure they are submerged in the liquid.
• Cook on low for 4 hours. Remove the chicken from the slow cooker and shred using two forks. Place the shredded chicken back into the slow cooker and toss with the gravy.
• Serve over thick pieces of toast for an open faced sandwich, or on a plate with rice or pasta on the side.

CROCK-POT SOUTHWEST SPINACH CHICKEN RECIPE

Steps:

• In a small bowl mix together the minced garlic, brown sugar and black pepper to create a spice rub for the chicken.
• Pat the chicken dry with paper towels and rub the the spice mixture evenly over the chicken on all sides.
• Place seasoned chicken in the bottom of a 5 quart or larger slow cooker.
• Add the chicken broth, corn, black beans, and diced tomatoes over the top of the chicken.
• Add fresh spinach to the top of everything.
• Cover and cook on LOW for 5 to 6 hours or until chicken is cooked through.
• Add the cubed cream cheese evenly over the top of the chicken during the last hour of cooking time to allow the cream cheese to melt.
• Top with salsa and cheese before serving.
• May serve the chicken over rice or pasta if desired.
• Enjoy!

CROCK-POT SMOTHERED CHICKEN DRUMSTICKS RECIPE

Steps:

• Place all ingredients in a 6 quart or larger slow cooker.
• Stir so chicken is coated with sauce.
• Cover and cook on LOW for 5 to 6 hours.
• Serve chicken, veggies and sauce over cooked rice or pasta if desired.
• Enjoy!

CROCKPOT CANDY

Steps:

• Add the peanuts to a 4 or 6-quart crockpot, top with the almond bark, chocolate, chocolate chips, and salt. Do not stir together. Cook on low for 1 hour.
• After 1 hour has passed stir the ingredients and cook on low for an addition 30 to 45 minutes and stir again. The chocolate and bark should be fully melted at this point, turn off the slow cooker.
• Place two long strips of wax paper on a clean and level surface. Use a tablespoon to scoop out mounds of the chocolate covered peanuts and place them an inch apart on the wax paper. Sprinkle them with sea salt and sprinkles if desired. Allow to fully set before enjoying or packaging up.