Crock Pot Chicken

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Hawaiian Chicken
Course: Chicken
Servings: 4
Author: Jack Pasquill
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 bottle KC Masterpiece Original BBQ Sauce
  • 1 14 oz can pineapple chunks w/ juice
  • ¼ cup soy sauce
  • 1 tablespoon minced garlic
  • 1 red bell pepper seeded & chopped coarse
  • 1 yellow bell pepper seeded & chopped coarse
  • 1 yellow onion chopped coarse
Instructions
  1. Coat slow cooker bowl with pam, add KC Masterpiece, pineapple, peppers, onion & garlic.
  2. Pour soy sauce in the KC Masterpiece bottle, cover and shake to get all of the remaining BBQ sauce out and pour into slow cooker.
  3. Stir the liquid well, add chicken breasts and stir to cover.
  4. Cook on low for 6 hrs.
  5. Serve over rice.
  6. Enjoy..!
Recipe Notes

July 2011

 

Slow-Cooked Lemon Chicken (Owen's Favorite)
Total Time
5 hrs
 
Author: Carolyn
Ingredients
  • 6 Bone-in Chicken Breast halves about 3 lbs, skin removed
  • 1 t dried oregano
  • ½ t seasoned salt or paprika
  • ¼ t pepper
  • 2 T butter
  • ¼ C water
  • 3 T lemon juice
  • 2 garlic cloves minced
  • 1 t chicken bouillon granules
  • 2 t minced fresh parsley
  • Hot cooked rice
Instructions
  1. Pat chicken dry with paper towel. Combine the oregano, seasoned salt and pepper. Rub on chicken.
  2. In a skillet over medium heat, brown the chicken in butter; transfer to a 5 qt slow cooker.
  3. Add water, lemon juice, garlic and bouillon to the skillet, bring to a boil, stirring to loosen brown bits. Pour over chicken.
  4. Cover and cook on low 3- 4 hours. Baste the chicken.
  5. Add parsley. Cover and cook 15 – 30 minutes longer or until juices run clear.
  6. If desired, thicken cooking juices and serve over chicken and rice.
Recipe Notes

June 2013

 

Jack's Favorite Crock Pot Chicken
Course: Chicken
Servings: 4
Author: Jack Pasquill
Ingredients
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • 1 cup chicken broth
  • 4 -6 slices swiss cheese
  • 1 can (10 1/2 ounce) cream of chicken soup
  • 1 can (10 1/2 ounce) cream of mushroom soup
  • 1/4 cup milk
  • 2 cups Pepperidge Farm Herb Stuffing
  • 1/2 cup butter Melted
Instructions
  1. Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.

  2. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.

  3. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.

  4. Drizzle melted butter on top.

  5. Cook on low for 6 hours or high for 3.

Recipe Notes

October 2013

 

Crock Pot Lemon Chicken with Rice
A lemon chicken recipe made easy in the crockpot.
Course: Chicken
Servings: 6
Ingredients
First 8
  • 1 cup long grain converted white rice
  • 1 small onion diced
  • 2 Tbsp olive oil
  • 8 cloves garlic peeled and smashed
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 cup fresh lemon juice
  • 1 dash Tabasco sauce
Last 2
  • 6 bone-in chicken breasts with skin removed
  • salt and pepper to taste
Instructions
  1. Put first eight ingredients in slow cooker.
  2. Stir.
  3. Place chicken breasts on top.
  4. Season with salt and pepper.
  5. Cover and cook on low 5-6 hours.
Recipe Notes

April 2010

 

Zesty Slow Cooker Chicken BBQ
Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes
Course: Chicken
Ingredients
  • 6 frozen skinless boneless chicken breast halves
  • 1 bottle barbeque sauce 12 ounce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
Instructions
  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.