Easy Crock Pot Chicken Recipes Recipes Recipe For Deviled

EASY DEVILED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
• Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

SIMPLE CROCK POT CHICKEN

Steps:

• Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones.
• In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth.
• Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy!
• Note:.
• I served this to my husband, only using 1 cup broth and 1 gravy package. I refrigerated the rest of the chicken and broth, making it again the next day with the other gravy package.

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.

DEVILED CHICKEN CROCK POT

Steps:

• Place chicken in slow cooker.
• Combine all remaining ingredients and pour over chicken.
• Cook for 4 to 6 hours on high or 6 to 8 hours on low.
• To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
• To serve: Reheat in the microwave.

MUSTARD CHICKEN CROCK POT

Steps:

• Rub each chicken piece with 2 tbsp of mustard.
• Heat some oil in a crock pot (I use Le creuset cocotte).
• Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces.
• Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken.
• Be careful not to burn the mustard.
• When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown.
• Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium.
• Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife).
• Season to taste.
• Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce.
• Stir well and serve.

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).