Crock Pot Buttermilk Chicken Tenders Recipes
CROCK POT CHICKEN TENDERS WITH GRAVY
This Crock Pot Chicken Tenders with Gravy recipe is super simple and delicious meal all of your family and friends will love!
Provided by Aunt Lou
Categories Main
Time 1h33m
Number Of Ingredients 6
Steps:
- Put your meat in the bottom of your 4-quart slow cooker
- Pour your soups, pepper and gravy mix into a bowl, mix together and pour over your meat
- Cover and cook on low for 3-4 hours or high for 1.5-2 hours
- If desired, use two forks to tear your chicken into bite size pieces
- Serve your meat over your noodles with the gravy over everything
Nutrition Facts : Calories 267 kcal, Carbohydrate 6 g, Protein 42 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 121 mg, Sodium 967 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BUTTERMILK CHICKEN (SLOW COOKER OR INSTANT POT}
Provided by Jennifer Draper
Number Of Ingredients 8
Steps:
- Add chicken to large freezer bag
- Whisk together buttermilk, onion powder, garlic powder, salt and pepper and pour over chicken
- Add herbs and seal bag
- Marinate at least 2 hours but preferably overnight
- Add contents of bag to slow cooker (or Instant Pot)
- Cover and cook on high in slow cooker for 3-4 hours or low for 6-8 (or set pressure cooker to manual for 15 minute and do a natural pressure release)
- Optional: Line a baking sheet with foil and place chicken on baking sheet under broiler for 3-4 minute or until skin is browned and crispy
- Serve garnished with additional fresh herbs or as desired
SLOW COOKER BUTTER CHICKEN
Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.
Provided by The Meal Planner
Categories World Cuisine Recipes Asian Indian
Time 4h30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g
CROCK POT BUTTERMILK CHICKEN TENDERS
This is a recipe that I found on a super food site Pinch a Recipe. I prepared it in 5 minutes. The hardest thing to do was open the cans of soup.
Provided by mandabears
Categories Poultry
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place frozen chicken tenders in crockpot.
- Mix soup and buttermilk until smooth.
- Pour over chicken.
- Cover and cook on low 6-8 hours.
Nutrition Facts : Calories 448.1, Fat 16.2, SaturatedFat 4.2, Cholesterol 151.2, Sodium 1490.3, Carbohydrate 17.4, Sugar 9.4, Protein 55.6
SLOW-COOKER BUTTER CHICKEN
I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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