STUFFED CROCK POT CHICKEN
A delicious (and easy) chicken recipe the whole family will love!
Provided by Aunt Lou
Categories Main
Time 6h10m
Number Of Ingredients 3
Steps:
- Spray your crock pot with cooking spray
- Sprinkle your chicken with salt and pepper
- Loosely stuff your chicken with your prepared stuffing
- Wrap your chicken tightly with aluminum foil and put it in your crock pot
- Make a packet from aluminum foil and place your extra stuffing in it, seal tight
- Place your stuffing packet on top of your wrapped chicken
- Cover and cook on low for 6-8 hours until a meat thermometer says the chicken is done
- Unwrap your chicken and place in a broiler safe dish
- Place in your broiler for 3-5 minutes, watching VERY closely, to crisp up the skin
- Serve with stuffing
SLOW COOKER CHICKEN WITH STUFFING
Delicious and easy. Great to come home to a fully cooked meal that's ready to eat!
Provided by Beth Charnock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 7h5m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
- Cook on Low for 7 hours.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 8.4 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 1465.8 mg, Sugar 4.2 g
CROCK POT CHICKEN AND STUFFING
This dish is so easy and everyone that has tried it has absolutely loved it. Just throw it in the crock pot and it will be done in time for dinner.
Provided by Lubie
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts in the bottom of crock pot.
- Pour dry stuffing mix over chicken.
- Mix sour cream and soup and pour over chicken and stuffing.
- Cook on low for 4 hours.
- Fluff all ingredients and serve.
SLOW-COOKER STUFFED PEPPERS
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
Provided by Food Network Kitchen
Time 3h30m
Yield 5 servings
Number Of Ingredients 12
Steps:
- Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
- Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
- Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
WHOLE CHICKEN SLOW COOKER RECIPE
Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.
Provided by bhbitts
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
- Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
- Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g
CROCK POT STUFFED CHICKEN BREASTS
Great dish for dinner guests. It tastes like you have been slaving all day long! Use the "gravy" on mashed potatoes! Use any leftovers for a sandwich the next day!
Provided by Miss Diggy
Categories Chicken
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cheeses and pesto sauce.
- Place a spoonful of the pesto cheese mixture onto each chicken breast.
- Roll up and secure with a toothpick.
- Sprinkle with salt and pepper and place into crock.
- In a bowl whisk the soup, milk and wine together and pour over the chicken breasts.
- Cook on low 4-6 hours, or on high 3-4 hours.
- Garnish with basil leaves.
Nutrition Facts : Calories 374.4, Fat 21.8, SaturatedFat 8.6, Cholesterol 118.8, Sodium 355.1, Carbohydrate 3.8, Sugar 0.6, Protein 37.2
CROCK POT STUFFED CHICKEN ROLLS
I do these in the crock pot mostly, but sometimes I do them covered on the stove top, and both ways they come out moist and juicy. Stove top takes only 25 minutes simmering. The sauce is so good!
Provided by MizzNezz
Categories Ham
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Flatten chicken.
- Put ham and cheese on each slice.
- Roll up and secure with toothpick.
- Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
- Coat chicken, chill for 1 hour.
- Heat oil and brown chicken rolls.
- Put in crock pot.
- Mix soup and broth, pour over chicken.
- Cover and cook on low for 4 hours.
Nutrition Facts : Calories 405.3, Fat 24.1, SaturatedFat 8.4, Cholesterol 108.7, Sodium 842.3, Carbohydrate 9.4, Fiber 0.3, Sugar 0.8, Protein 36.3
CROCK POT CHICKEN STUFFED RED BELL PEPPERS
Easy to get ready and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood. Serve with a salad
Provided by Bergy
Categories Lunch/Snacks
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the top off each pepper- save the tops, snap off the stem.
- Remove seeds& membranes from peppers, do not puncture the bottoms.
- Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
- Add corn, pine nuts, cumin, chili flakes, salt& pepper.
- Return chicken to pan, add rice& chopped tomato.
- Fill the peppers and place in the crock pot.
- Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
- Turn on low for approx 5 hours- Try not to lift the lid until near the end.
- If the broth has evaporated add a bit more or just add plain water.
Nutrition Facts : Calories 410.4, Fat 15.8, SaturatedFat 1.7, Cholesterol 75.5, Sodium 453.4, Carbohydrate 35.9, Fiber 5.2, Sugar 9, Protein 32.8
SLOW-COOKER STUFFED PEPPERS
There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.
Provided by Cindy Rahe
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
- In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
- Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
- Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g
CROCK POT CHEESY STUFFING CHICKEN
Crock Pot Cheesy Stuffing Chicken is sooo incredibly delicious. Chicken breasts are slow cooked with stuffing mix, cream of chicken soup, swiss cheese, and a can of Rotel tomatoes.
Provided by Christin Mahrlig
Categories Slow Cooker
Time 6h10m
Number Of Ingredients 10
Steps:
- Lightly spray a 6 to 7-quart crock pot with cooking spray. Place onions in the bottom of the crock pot.
- Place chicken breasts on top of onions and sprinkle with garlic salt and pepper.
- Lay cheese slices over chicken.
- Pour butter over chicken and add dry stuffing mix to crock pot.
- Spoon the Rotel tomatoes and soup over stuffing mix.
- Add chicken broth. Cover and cook on LOW for 6 hours.
CROCK-POT EASY STUFFED CHICKEN BREASTS RECIPE
You won't believe how easy it is to make tender chicken breasts stuffed with a bread stuffing right in your slow cooker. A fantastic meal for your family that tastes amazing!
Provided by Crock-Pot Ladies
Categories Entrée
Time 4h15m
Number Of Ingredients 5
Steps:
- With a sharp boning knife, carefully cut a slit in the side of each chicken breast, forming a pocket that you can stuff with the stuffing.
- Prepare the box of stuffing mix according to the directions on the package.
- Stir in the sliced green olives.
- Using a spoon, stuff each chicken breast with about a 1/4 cup of the prepared stuffing.
- Place stuffed chicken breasts in the bottom of a 6 quart or larger slow cooker, with the open side up.
- Add chicken broth to the slow cooker and then sprinkle the black pepper evenly over the chicken.
- Cover and cook on LOW for 4 to 5 hours or until the chicken is fully cooked.
Nutrition Facts : Calories 436 kcal, Carbohydrate 58 g, Protein 9 g, Fat 19 g, SaturatedFat 3 g, TransFat 3 g, Cholesterol 3 mg, Sodium 1533 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 2.2 g, ServingSize 1 serving
GREEN CHILE AND CREAM CHEESE STUFFED CHICKEN BREASTS (CROCK POT)
Make and share this Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot) recipe from Food.com.
Provided by Absarunnin
Categories Poultry
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.
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