CROCK POT CHICKEN STEW
Steps:
- Throw everything in the crock pot except the corn starch and parsley.
- Cook on low for 6-8 hours until chicken is falling apart.
- Shred the chicken. Meanwhile, stir together the corn starch and water in a cup. Stir into the crock pot. And stir in the chicken.
- Cook for another 30 minutes and serve with fresh parsley on top.
Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 1125 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CROCK POT PULLED CHICKEN
Make and share this Crock Pot Pulled Chicken recipe from Food.com.
Provided by TwistyJersey
Categories One Dish Meal
Time 7h10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Layer chicken on bottom of Crock Pot.
- Combine all other ingredients in a bowl and pour over chicken.
- Cover tightly and cook on low* for 4-5 hours.
- Shred chicken with fork.
- Cook for approximately 1-2 more hours or until done through.
- Serve on hamburger buns.
- (*In my experience, Crock Pot "Low" temperatures vary greatly. As such, the first time you make this you may want to be at home so you can check your Crock Pot from time to time.).
Nutrition Facts : Calories 270.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 75.5, Sodium 969.9, Carbohydrate 31.7, Fiber 1.9, Sugar 23.7, Protein 27.1
SLOW COOKER SHREDDED CHICKEN
Shredded chicken is good on salads or in sandwiches or can be used in many other recipes. This recipe has no added salt and lends itself to Mexican, Italian, or American dishes.
Provided by stormrunner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Slow Cooker Chicken Breast
Time 5h15m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
- Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Pull out each piece of chicken and shred in a large bowl with 2 forks.
- When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 2 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 1.2 g, Sodium 86 mg, Sugar 0.6 g
SLOW-COOKER SPICY CHICKEN STEW
Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
- Cover; cook on High heat setting 4 hours.
- Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
CROCK POT PULLED CHICKEN STEW
Make and share this Crock Pot Pulled Chicken Stew recipe from Food.com.
Provided by Lennie
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Layer potato, carrot and onion in slow cooker; then lay chicken thighs on top.
- Whisk remaining ingredients together and pour over chicken.
- Cover and cook on Low for 9 to 10 hours or on High for 4-1/2 to 5 hours.
Nutrition Facts : Calories 253, Fat 4, SaturatedFat 1, Cholesterol 78.7, Sodium 315.7, Carbohydrate 32, Fiber 4.9, Sugar 4.5, Protein 22.3
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
SLOW COOKER BBQ PULLED CHICKEN
This is a delicious, smoky, slow cooker dish that is easy to make, and it doesn't require a BBQ grill or smoker. My husband and I love this dish and enjoy it on freshly baked or toasted onion rolls but really any bun is fine. I serve it with fries and sometimes coleslaw. Enjoy.
Provided by Tanja A
Categories Slow Cooker Chicken Main Dishes
Time 4h25m
Yield 6
Number Of Ingredients 9
Steps:
- Spray a slow cooker with nonstick spray.
- Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
- Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
- Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
- Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
- Let sit 5 to 10 minutes before serving.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.1 g, Cholesterol 65.9 mg, Fat 1.8 g, Fiber 0.7 g, Protein 26.3 g, SaturatedFat 0.4 g, Sodium 1201.6 mg
SLOW COOKER CHICKEN STEW
I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.
Nutrition Facts : Calories 279 calories, Fat 10g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 497mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
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