Crock Pot Easy Chicken Recipes Recipes Recipe For Chicken

SIMPLE CROCK POT CHICKEN

Steps:

• Place your chicken in the bottom of a 4 quart slow cooker.
• Drizzle the extra virgin olive oil over your chicken.
• Mix remaining ingredients in a small bowl and sprinkle half of your seasoning mixture over your chicken.
• Flip your chicken and sprinkle with remaining mixture.
• Cover and cook on low for 2.5-4 hours on low or 1 hour 15 minutes to 2 hours on high. (Check with a meat thermometer to make sure your chicken reaches proper internal cooking temperature.)

EASY CROCK-POT CHICKEN

Steps:

• Trim fat from the chicken.
• Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes).
• Cover with lid, and cook on high-heat setting for 1 hour.
• Reduce heat setting to low, and cook for 3-1/2 hours.
• Serve the chicken and tomato sauce over rice.

WHOLE CHICKEN SLOW COOKER RECIPE

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).

EASY SLOW COOKER CHICKEN

Steps:

• Cut chicken breasts into large chunks.
• Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

CROCK POT EASY CHICKEN

Steps:

• Remove giblets from chicken or use them if you like. Wash the chicken and place it backside down in the crock pot. Sprinkle all ingredients into the crock pot covering the chicken. Add water until the crock pot is almost full. Cover and set your crock pot to cook on Low 8-10 hours.
• When you arrive home in the evening, your chicken will be falling off the bones in your crock pot. If desired, use salt and/or pepper to season the broth to your taste preferences. Make some rice (Instant is fine) as a side dish.
• Spoon the chicken and vegetables out of the crock pot carefully removing ALL the bones. Serve your juicy tasty chicken and veggies over your rice.
• Strain and save the unused broth from your crock pot for your next homemade stew (you'll have about 3 quarts of broth).

EASY CHICKEN IN A CROCK POT

Steps:

• Cut the chicken in half (so both pieces have a breast, leg, wing, etc.).
• Lay the halves side by side with skin side up in crock pot.
• Pour the chicken stock over the chicken.
• Sprinkle with the salt, pepper and garlic powder.
• Cook on High for 2 hours.
• Then turn down to low for 2 hours.
• For Gravy:.
• Remove the broth from the crock pot into a 1 quart saucepan and bring to a boil.
• Mix 1/4 cup water with the cornstarch and slowly pour into the boiling broth.
• Stir until desired thickness.

EASY CROCK-POT CHICKEN

Steps:

• Mix the 2 cans of soup , 1 cup of milk, and Italian seasonings together in crock pot.
• Add salt and pepper.
• Place chicken breasts into mixture.
• Turn crock pot on low and let cook for about 6-7 hours. **Can be prepared quicker by turning crock pot on high**.

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.