Crock Pot Oriental Chicken Recipes Recipe For Stuffed

STUFFED CROCK POT CHICKEN

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

CROCK POT STUFFED CHICKEN BREASTS

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.

SLOW-COOKER STUFFED PEPPERS

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.

CROCK POT HAWAIIAN CHICKEN ONE-DISH MEAL

Steps:

• Combine chicken and soy sauce in slow cooker and mix to coat. Stir in carrots, water chestnuts, and juice only from pineapples.
• Cook on Low setting for 3 to 4 hours. Refrigerate pineapples until later.
• Twenty minutes before serving, turn heat to High setting. Whisk together sweet and sour sauce, ginger, and cornstarch. Add to crock pot, along with pineapple and vegetables.
• When vegetables are tender, the dish is ready to serve or hold on low. I often serve with white rice.

CROCK POT SWISS-STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken to 1/8-inch thickness.
• Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
• Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
• Cover and refrigerate for 1 hour.
• In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker.
• Combine soup and broth; pour over chicken.
• Cover and cook on low for 4-5 hours.
• Remove toothpicks.
• Garnish with parsley if desired.

CROCK POT CHICKEN STUFFED RED BELL PEPPERS

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.

CROCK POT STUFFED CHICKEN ROLLS

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.