Archive for the ‘Chicken – Slow Cooker’ Category
Teriyaki Chicken (Slow Cooker)
I found this recipe on the internet and modified it to use real teriyaki sauce, no garlic or ginger in this recipe, hence the Japanese label on this dish. Easy and delicious dish with only 5 ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/8 teaspoon black pepper
- 1 onion, diced
- 1 cup Teriyaki sauce, (Shortcut)
- 1 fresh spring onion, green part, sliced, for garnish
Instructions
- Place the chicken breast in your slow cooker, sprinkle with the pepper and add the diced onion.
- Pour in the teriyaki sauce. Cover, and set to High and let cook for 4 hours.
- Remove the lid, shred the chicken with two forks, stir into the sauce.
- Serve over rice with some of the sauce added, garnish with chopped green onion greens. Enjoy.
Notes
Crockpot Shredded Chicken
Need chicken for a casserole, tacos, sandwich, salad, or a soup? This would be a good way to prepare this. This is hands free for a few hours once it goes in the slow cooker, what you will not get is a nice broth as if you were pressure cooking the chicken, but not everyone uses a pressure cooker. This will result in tender juicy chicken however. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 onion, sliced
- 1 cup chicken broth, or water
- 1/2 teaspoon salt, or as desired, fell free to omit
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning, Shortcut
- fresh herbs, if you have on hand, a few sprigs is perfect, not required
Instructions
- Place the sliced onion in your slow cooker, add the chicken, sprinkle in the salt, pepper, Italian seasoning, and if using the fresh fresh herbs, add a few sprigs. Pour in the broth or water.
- Cover and cook on Low setting for 5-6 hours or High setting for 2 1/2 to 3 hours.
- When the chicken easily shreds with a fork, it is ready. Remove chicken to a mixing bowl and shred with two forks, add a bit of liquid from the slow cooker to the chicken as desired.
- Use the chicken in casseroles, soups, tacos, you get the idea. Enjoy.
Notes
Low cost.
Shortcut: Italian Seasoning.
Inspired by Spend With Pennies and the link to this recipe is here. United States.
Chicken & Mushrooms (Slow Cooker)
This is a delicious meal and comes from a good friend, I served with plain rice, but feel free to serve over rice or mashed potatoes. Common ingredients is a bonus. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750 grams chicken breasts, boneless, skinless, (1½ lb)
- 2 tablespoons extra light olive oil
- 500 grams button mushrooms, sliced, (1 lb)
- 1 onion, diced
- 2 cloves garlic, smashed and minced
- fresh parsley, chopped, good handful or two
- 1½ cups chicken broth, fresh or from powdered, Shortcut
- 2 tablespoons corn starch, or tapioca starch
- salt and pepper, as desired
Instructions
- Heat a non stick pan with with the oil, when hot, add the chicken, working in batches if needed, and brown each side. When browned, place in your slow cooker. (These 3 chicken breasts were about 800 grams.)
- Once all the chicken is done, using the same pan, add the onion, cook, stirring often until tender. Remove from heat and add the onion on top of the chicken in the slow cooker.
- Now add the mushrooms, garlic, and parsley to the slow cooker. (I used cilantro in place of the parsley, worked perfectly, and I did use my 3½ quart slow cooker for this.)
- Pour in the chicken broth, season with salt and pepper as desired, tamp everything down level, no need to make sure in broth as it will make liquid shortly. Cover and set the cooker to Low setting for 4 hours.
- When 4 hours have passed, leave the slow cooker on Low setting and remove the chicken from the cooker with a slotted spoon, leaving as much liquid as you can and the mushrooms in the cooker.
- Whisk in the cornstarch into the cooker until smooth.
- Return the chicken to the cooker and cook until the sauce has thickened, about 20-30 minutes.
- Server over pasta, rice, or mashed potatoes, and the gravy is excellent. Enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use fresh cilantro in place of parsley.
Soy Sauce Chicken Wings (Slow Cooker)
This is the Cantonese version of Taiwanese 3 Cup Chicken, and is tasty. This is normally made with whole plump chickens and once they have cooled completely, they are simply chopped. This recipe will use wings, drummettes (called wing sticks in Thailand) and middle wing sections (called middle wing sticks in Thailand) cooked in a slow cooker.
Equipment
- Slow Cooker
Ingredients
- 3/4 cup light soy sauce
- 1/4 cup dark soy sauce
- water, as needed
- 1 - 1 ¼ kilos chicken wings, (1 - 1 ½ lbs)
- 2 inches fresh ginger, peeled and sliced
- 3 cloves garlic, smashed
- 3 tablespoons sugar
- 1 stick cinnamon
- 2 pieces whole star anise
- 2-3 spring onions, chopped
- fresh cilantro, for garnish
Instructions
- Prep the chicken by rinsing it, then cut the tip off, then separate the drummette (wing stick) from the middle wing (middle wing stick). You can use the tips if you like or discard.
- Add the ginger, star anise, cinnamon, garlic, sugar, and both soy sauces to your slow cooker. Give the mixture a stir.
- Place the wings in your slow cooker.
- Add water as you stir the wings around to get them settled into the liquid, add just enough water to cover the wings.
- Place the slow cooker on High setting 1 hour. Give the wings a quick stir then turn the cooker to Low setting and let cook for 2 hours. Sprinkle the chicken with the spring onion about 10 minutes before serving.
- Use a spoon to remove the chicken to a serving platter or bowl and spoon the sauce over the wings.
- Serve with rice or noodles, spoon sauce over the rice or noodles as desired. Enjoy.
Notes
Low cost per serving.
Chicken a la King II (Slow Cooker)
Sounds like an easy and tasty slow cooker recipe, and very versatile as well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cans condensed cream of chicken soup, (Shortcut)
- 3 tablespoons all purpose flour
- 1/4 teaspoon black pepper
- 1 dash cayenne pepper
- 500 grams chicken breasts, boneless, skinless, cut into bite size pieces, (1 lb)
- 1 stalk celery, chopped
- 1/2 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1 package frozen peas, (10 oz / 284 grams)
- 2 tablespoons pimento, diced
- cook rice, or egg noodles, for serving
Instructions
- To the slow cooker, add the condensed soup, flour, black pepper, and cayenne pepper, whisk together until smooth.
- Add the chicken, bell pepper, onion, and celery and stir together. Cover and cook on Low setting for 4-5 hours or until the chicken is cooked through.
- Add the peas and pimentos and stir in. Cover and continue cooking on Low for another 30 minutes.
- Serve over rice or egg noodles, enjoy.
Notes
Low cost.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Add sliced mushrooms. 2. Add red bell pepper in place of the pimento.
Adapted from an internet recipe.
Crock Pot Chicken & Noodles II
This comes from a good friend and is a another recipe for this classic comfort chow. On my to cook list. This is for a 6 quart or larger slow cooker. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4-5 cups cooked chicken, chopped big, or 4 raw breasts
- 1 onion, diced
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 6 cups chicken broth, OR make from a shortcut
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups frozen mixed vegetables
- 680 grams frozen egg noodles, (24 oz)
- 2 tablespoons fresh parsley, chopped
Instructions
- For the COOKED chicken, chop it large, 1 inch or larger, this lessens the chance of the chicken falling apart in the slow cooker. For RAW chicken, use 4 whole chicken breasts.
- For the egg noodles, folks in the US can easily use Reames brand FROZEN egg noodles (24 oz bag). If you do not have access to frozen egg noodles, you can use DRY wide egg noodles, about 1 1/2 to 2 cups.
Using COOKED chicken
- To your slow cooker, add the chopped chicken and onion. Pour in the broth and soup, then add the black pepper and thyme. Cover and set your slow cooker to High setting and cook for 3 hours or until the onion is tender.
Using RAW chicken
- To your slow cooker, add the RAW whole chicken breasts, and onion. Pour in the broth and soup, then add the black pepper and thyme. Cover and set your slow cooker to High setting and cook for 4-5 hours or until the chicken is cooked through.
- Remove the chicken with a slotted spoon
- Chop or shred the chicken and return to the slow cooker.
Continuing on...
- While the chicken is cooking, take the frozen vegetables and noodles out of the freezer and allow to thaw for 30 minutes or so. If using DRY egg noodles, cook those in a pot of boiling salted water, but drain them when they are a few minutes from being tender, as they will finish cooking in the slow cooker.
- When either the onion is tender if using cooked chicken, or when the raw chicken is chopped and returned to the cooker, stir in the vegetables and noodles.
- Cover and continuing cooking on High setting for 60-90 minutes. Give the pot a stir every 30 minutes. Cook until the noodles are cooked and tender, do not over cook.
- Stir in the parsley.
- Serve and enjoy.
Notes
Low cost.
Shortcuts: Condensed Cream of Chicken Soup. Chicken Broth.
Variants: 1. For a thinner consistency, stir in 1-2 cups more chicken broth. 2. Use fresh vegetables if you desire or add additional items, such as celery, mushrooms, or bell peppers. 3. Use homemade egg noodles. 4. Use homemade spatzle in place of the egg noodles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Crock Pot Chicken & Rice
This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500-750 grams chicken breasts, boneless, skinless, (1 - 1 1/2 lbs)
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 2 cups chicken broth, fresh or from powder
- 350-500 grams frozen peas and carrots, (12 - 16 oz)
- 1-2 cups Cheddar cheese, shredded
- 2 cups dry white rice, (not instant rice)
- salt and pepper, to taste
- 3/4 cup seasoned breadcrumbs, OR make from a shortcut
- 3 tablespoons butter, melted
Instructions
- Grease your slow cooker insert with butter, this makes the clean up a bit easier for you.
- Dice the chicken breasts into about 3/4 inch cubes.
- Add the rice, chicken, frozen vegetables into slow cooker.
- Mix together the soup, broth, half of the Cheddar cheese, and season with salt and pepper as desired.
- Pour mixture into the slow cooker. Push down the rice so it is covered with liquid.
- Mix together the breadcrumbs and melted butter then mix in the remaining cheese. Spread mixture over the contents of the slow cooker.
- Cover the cooker and set to Low setting and cook for 5-6 hours, or High setting and cook for 3 to 4 hours. If using High setting, check the rice, it may require a bit longer to make it fully cooked.
- Serve and enjoy with a vegetable side of your choice for a nice meal.
Notes
Chicken breasts are low cost, just using the low end of the ingredients, the chicken is only 30 Baht, without doing any math, this is Low cost per serving for sure.
Shortcuts: Condensed Cream of Chicken Soup, Seasoned Breadcrumbs.
Variant: 1. Use fresh cooked corn and fresh diced carrot.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Chicken Thighs (Slow Cooker)
Sounds very easy and very good. On my to cook list.
Ingredients
- 6 chicken thighs, see Step 1
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 3 cloves garlic, smashed and minced
- 1/8 teaspoon ground ginger
- 2 tablespoons Sriracha Chili Garlic sauce, mild or hot, your choice
- 2 tablespoons lime juice
- hot cooked rice, for serving
- fresh cilantro, chopped, for garnish
Instructions
- For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
- To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
- Heat the oil in a large non stick pan on medium heat.
- Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
- Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
- Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
- Serve with hot cooked rice and garnish with cilantro.
Notes
I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.
Chicken & Dressing II (Slow Cooker)
Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can water, or 1 1/4 cups if making the soup
- 4 slices Swiss cheese
- 1 box Stove Top stuffing, Shortcut
Instructions
- Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
- Place a slice of Swiss cheese on each chicken breast.
- Add the dry stuffing mix covering the entire pot.
- Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
- Serve.
Notes
Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.
Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.
Crock Pot Chicken Adobo
Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750 grams chicken thighs, boneless, skinless, (1½ lb)
- 1 medium onion, diced
- 8 cloves garlic, minced
- ½ cup vhite vinegar
- ¾ cup soy sauce
- 1 teaspoon black peppercorns
- 3 bay leaves
Instructions
- Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
- Slice the chicken into 1 to 1½ inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed, whole thighs.)
- Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
- To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
- Remove the bay leaves, serve with rice.
Notes
Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.
Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.
