Kristen's Recipes

Good Season’s Crock Pot Chicken

4-6 chicken breasts

1/4 c. white wine

1 pkg. Good Seasons Italian salad dressing mix

Brown chicken breasts in skillet. Place chicken in crockpot. Sprinkle dressing mix over chicken. Add wine. Cover and cook on high for about 4 hours.

Garlic Chicken

4 skinned chicken breast halves

1 tsp. salt

2 tsp. paprika

2 tsp. lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Deli Roasted Chicken

1 Chicken

Olive oil

Lawry’s Season Salt

Cooking Spray

Clean chicken well inside and out.  Rub with olive or vegetable oil.  Sprinkle with Lawry’s season salt. Spray inside of crock pot with cooking spray.  DO NOT put any water in the pot. Place Chicken back down inside crock pot.  Set on high.  Chicken is done when the legs are easily pulled off.

Five Flavors Chicken

3 lb. chicken breast halves without skin

1 1/4 inch piece fresh ginger root, peeled and finely chopped

2-4 cloves garlic, minced

1/2 C. soy sauce

1/2 C. honey

3 T. dry sherry

2 T. cornstarch

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crock pot and pour remaining sauce over it. Cover and cook on LOW. Chicken should be ready in about 6 hours.

Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken, and pass remainder in a pitcher.

Dan’s Favorite Chicken

1 chicken cut up, or your favorite pieces

1 jar anybody’s spaghetti sauce

dried oregano, garlic salt, or other additives

Cut chicken into pieces, if needed. Dump chicken pieces into crock pot. Dump 1 jar spaghetti sauce over chicken. Shake dried oregano and garlic salt (or your other favorite additives to spaghetti sauce), to taste. Put lid on crock pot and turn the pot on LOW. Cook on low 6-10 hours CAREFULLY remove the chicken from the crock pot to a serving platter (it’s tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in.

Creole Chicken

3 lb. chicken breast

1 medium onion, sliced

1 medium green pepper, cut into thin strips

1/2 C celery, diced

1 1/2 tsp. salt

1 tsp. thyme

1/2 t paprika

2 T parsley, chopped

16 oz. canned tomatoes

4 oz. sliced mushrooms

Combine all ingredients in crock pot. Cook on Low for 5 hours.

Cranberry Orange Turkey Roll

1/4 C. sugar

2 T. cornstarch

3/4-cup orange marmalade

1 C. fresh cranberries, ground or finely chopped

1 2-2/1/2 lb. frozen turkey roll, partially thawed

Salt and pepper to taste

In small saucepan, blend sugar and cornstarch; stir in marmalade and cranberries. Cook and stir until mixture is bubbly and slightly thickened. Place partially thawed turkey roll in slow-cooking pot. Sprinkle lightly with salt and pepper. Pour sauce over turkey. Cover and cook on low for 9-10 hours. Insert meat thermometer in turkey for the last 2-3 hours; cover and cook until temperature reaches 185 degrees. Slice turkey roll; spoon sauce over turkey. Makes 6 servings.

Cranberry-Orange Chicken

2 1/2 to 3 lb. Chicken breast

1 (8-oz.) can Whole-berry cranberry sauce

2 T. Orange juice

1 tsp. Grated orange peel

1/8 tsp. Ground nutmeg

1 T. Sweet-hot mustard

1/2 tsp. Salt

1/8 tsp. Ground black pepper

3 T. Cornstarch

3 T. Cold water

Rinse chicken and pat dry with paper towels. Place cut-up chicken in a 3 1/2-quart slow cooker. In small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt, and pepper. Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5 hours or until chicken is tender. Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into pot with juices. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened. Spoon over chicken.

Chicken Parisienne

6 medium chicken breasts

Salt and pepper

Paprika

1/2 C. dry white wine

1 can Cream of Mushroom soup

1/2 C. mushrooms, sliced

1 C. sour cream

1/4 C. flour

Lightly sprinkle chicken with salt, pepper, and paprika; place in crockpot. Mix

wine, soup, and mushrooms until well combined; pour over chicken. Cover and cook

on LOW for 8 hours. Mix sour cream and flour; pour over chicken. Remove chicken

and stir in sour cream mixture; cook an additional 30 minutes. Serve over rice

or noodles.

Chicken Ole

1 (103/4 oz.) C. Condensed cream of chicken soup

1 (103/4 oz.) C. Condensed cream of mushroom soup

1 (7-oz.) Can Green chile salsa

1 C. Sour cream

1/2 Chopped Onion

12 Corn Tortillas cut into 6 – 8 pieces each

4 C. Coarsely chopped cooked chicken or turkey

3/4 C. (3 oz.) shredded Cheddar cheese

Orange Slices

Avocado Slices

Lightly grease sides and bottom of a slow cooker (used PAM, worked fine). Combine soups, salsa, sour cream and onion in a bowl. In the slow cooker, arrange alternating layers of tortillas with chicken and soup mixture. Cover and cook on LOW 4 to 5 hours. Sprinkle with cheese. Cover and cook on LOW another 5 or 10 minutes or until cheese melts. Serve with orange and avocado slices.

Chicken Broccoli

4 to 6 boneless skinless chicken breasts

1 can cream of broccoli soup or something similar

4-5 T. milk ( to make the soup easier to pour)

1 C. grated cheddar cheese

Arrange chicken breasts in CP and pour soup on top. Cook on low 4-6 hours. (I usually put the chicken in frozen and cook 6 hours) Sprinkle cheese over top just before serving.

Chicken and Wild Rice

1 pkg. of wild rice mix, 6 oz.

1 can cream of chicken soup

1 c. cooked, cubed, chicken

1 c. chopped celery

1/4 chopped onion

1 5 oz. can water chestnuts, drained

1 small can of mushrooms, drained

3 T soy sauce

1 c. chicken broth

Topping

1 1/2 c. dry seasoned bread stuffing mix

1/2 c. butter(or substitute chicken broth)

Prepare rice mix according to directions. Combine rice, soup, chicken, celery, onion, water chestnuts, mushrooms, soy sauce, and chicken broth. Place in bottom of crock pot. Add butter or chicken broth to stuffing mix, and spread over chicken and rice mixture. Cook on low 3-4 hours.

Baked Lemon Chicken

1 (3 lb. or larger) broiler-fryer, whole or chicken breasts

1 tsp. crumbled dry oregano

2 cloves garlic, minced

2 T. butter

1/4 C. sherry or water

3 T. lemon juice

Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crock pot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into crock pot. Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

Artichoke & Olive Chicken

1 1/2 lb. chicken breast halves without skin

2 C. sliced mushrooms

15 oz. canned diced tomatoes

9 oz. frozen artichoke hearts

1 C. chicken broth

1 medium onion – chopped

1/2 C. pitted black olives – sliced

1/4 C. dry white wine

3 T. quick cooking tapioca

3 tsp. curry powder

3/4 tsp. dried thyme – crushed

1/4 tsp. salt

1/4 tsp. pepper

Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken. Cover: cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours. Serve over couscous, if desired.

Ann’s Chicken for Crock Pot

1 Frying chicken — in pieces

Salt & pepper

1 can Cream of mushroom soup

1/2 C. Sauterne or sherry

2 T. Butter or margarine-melted

2 T. Dry Italian salad — dressing Mix

2 pkg. 3 oz. each Cream Cheese – — cut in cubes

1 T. Onion – Chopped

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 min.

Amaretto Chicken

4 to 6 Chicken Breasts (boneless, skinless)

1/2 C. Flour

1 tsp. Curry Powder

1 tsp. Garlic Powder

1/4 tsp. Salt

1/4 tsp. Pepper

1 T. Vegetable Oil

1 can Cream of Mushroom Soup

4 oz. can or jar mushrooms or use fresh Mushrooms

1/4 C. Amaretto

1 tsp. Gravymaster or Kitchen Bouquet

2 T. Lemon Juice

Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock-pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

All Day Chicken

2 T. Frozen OJ

2 C. Chicken stock

1 tsp. Salt

1/4 tsp. Pepper

1/2 C. Tomato paste

2 T. Soy sauce

2 T. Brown sugar

2 Cloves garlic, minced

1 dash Allspice

4 lb. Chicken, breasts and thighs

1/4 lb. Mushrooms, sliced

2 T. Margarine or butter

11 oz. (1 can) mandarin orange Sections, drained

1/2 Of a medium-large bell Pepper, sliced lengthwise

1/4 tsp. Ground ginger

3 T. Cornstarch

1/4 C. Cold milk

1/4 C. Cold water

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.