40 Recipes for Chicken for Your Slow Cooker (4 page)

In a large bowl break apart bread into rough
pieces (not cubes). Add vegetables, eggs, sugar and apples. Mix together well
with your hands, ensuring all pieces are moistened.

Add chicken and mix again. Now add salt, pepper,
sage, poultry seasoning and cinnamon and mix again.

Pour contents of bowl into slow cooker. Pour in
chicken broth. Cover and cook on low for 4 – 5 hours.

Ingredients:

4
chicken breasts, boneless and skinless, cubed

½
cup of flour

¼
cup of olive oil

½
green pepper, sliced

½
red pepper sliced

4
ounces of mushrooms, sliced

½
onion, chopped

2
garlic cloves, minced

2
teaspoons of basil

2
teaspoons of oregano

2
teaspoons of salt

1
teaspoon of pepper

28
ounces of crushed tomatoes

½
cup of red wine

Grated
Parmesan Cheese

1
package of fettuccine, prepared

Directions:

Wash chicken pieces, drain excess water from them.
Dredge through the flour.

In a large skillet, heat up the olive oil. Brown
all sides of chicken. Transfer to a paper towel to remove excess oil from
browned chicken.

Place all ingredients except the parmesan cheese
and the fettuccine in the slow cooker. Stir together well and then Cover and
cook on low for 7 – 8 hours.

Serve over cooked fettuccine noodles and top with
parmesan cheese.

Ingredients:

8
chicken thighs, boneless and skinless

1
can of cream of mushroom soup

½
cup of dry sherry

8
ounces of sour cream

4
ounce of cream cheese, cubed

1
package of dry Italian dressing

6
garlic cloves, minced

2
teaspoons of pepper

3
teaspoons of salt

1
teaspoon of oregano

1
package of pasta of your choice, cooked and hot

Directions:

Wash
chicken, pat dry and transfer to slow cooker. Sprinkle salt, pepper, oregano
and Italian dressing on chicken. Pour the can of soup on top and cover. Cook on
low for 5 – 6 hours.

In
a skillet heat up sherry, sour cream, cream cheese and garlic until smooth and
creamy. Pour over chicken and cook for an additional 35 – 45 minutes.

Serve
with cooked pasta.

Ingredients:

2
pounds of chicken, cut up

1
cup of soy sauce

1
cup of honey

2
teaspoons of ginger root

2
garlic cloves, minced

½
cup of brown sugar

2
cups of white rice, prepared and hot

Directions:

Place cut up chicken in slow cooker. Cover with
honey and soy sauce. Mix well to ensure every piece of chicken is coated in
this mixture. Add brown sugar and mix again. Sprinkle with ginger root and
garlic.

Cover and cook on low for 6 – 7 hours. Serve over
white rice.

Ingredients:

8
chicken thighs, skinless

1
can of diced tomatoes

Salt
and pepper to taste

1
teaspoon of oregano

1
teaspoon of basil

Directions:

Wash
and pat dry chicken. Sprinkle with salt, pepper, oregano and basil. Place in
slow cooker.

Cover
with diced tomatoes. Cover and cook on low for 6 – 7 hours. Serve with pasta.

Ingredients:

2
pounds of chicken, sliced

1
can of cream of chicken soup

1
jar of medium salsa

1
onion, chopped

2
cups of shredded cheese

1
package of corn or flour tortillas

Directions:

Mix
chicken, soup and salsa together in a bowl.

Layer
the slow cooker with two tortillas. Spread some of the chicken mixture on it
and top with cheese. Add two more tortillas and repeat layering process until
you have run out of tortillas.

Cover
and cook on low for 6 – 8 hours.

Ingredients:

4
chicken breasts, boneless and skinless

12
ounces of polish sausage, fresh, sliced

15
ounces of white beans

4
carrots, sliced

2
celery stalks, chopped

1cup
of tomato juice

1
onion, chopped       

2
garlic cloves, minced

1
teaspoon of basil

1
teaspoon of oregano

1
teaspoon of salt

1
teaspoon of pepper

Directions:

Place white beans, carrots and celery on the
bottom of your slow cooker. Add chicken and sausage. Sprinkle with spices. Add
onion, garlic and tomato juice.

Cover and cook on low for 7 – 9 hours.

Ingredients:

6
– 8 chicken thighs

1
teaspoon of salt

1
teaspoon of pepper

2
garlic cloves, crushed

½
teaspoon of thyme

1
tablespoon of parsley

1
bay leaf

6
slices of bacon, crumbled

½
cup of red wine

12
ounces of mushrooms, sliced

1
onion, chopped

6
carrots, chopped

Directions

Place
chicken in slow cooker. Top with salt, pepper, garlic, thyme, parsley and bay
leaf. Add bacon, mushrooms, onion, carrots and the wine.

Cover
and cook on low for 8 hours.

Ingredients:

6
– 8 chicken thighs

1
onion, sliced

1
can of cranberry sauce, cut into small pieces

1
2 ounce package of dry onion soup

1
teaspoon of salt

1
teaspoon of pepper

1
teaspoon or basil

¼
cup of light brown sugar

Directions:

Wash
and pat dry chicken thighs. Season chicken with salt, pepper, basil and dry
onion soup mix, then place in slow cooker. Place onion in slow cooker.

In
a separate bowl, place cranberry sauce (cut into smaller pieces) and brown
sugar. Combine well, and then pour on top of chicken.

Cover
and cook on low for 6 – 8 hours.

Ingredients:

6
chicken breasts, boneless and skinless

1
teaspoon of garlic powder

1
teaspoon of onion flakes

1
teaspoon of basil

Salt
and pepper to taste

1
can of cream of chicken soup

1
can of cream of mushroom soup

8
ounces of green beans

8
ounces of waxed beans

8
ounces of lima beans

Directions:

Season
chicken with garlic powder, onion flakes, basil and salt and pepper. Place
chicken in slow cooker and add both soups and all three types of beans.

Cover
and cook on low for 7 – 8 hours.

Ingredients:

2
pounds of chicken breasts, boneless and skinless, cubed

1
teaspoon of garlic powder

1
teaspoon of onion powder

1
teaspoon of salt

1
teaspoon of pepper

1
teaspoon of basil

1
teaspoon of oregano

1
teaspoon of paprika

1
can of cream of mushroom soup

1
can of cream of chicken soup

3
ounces of butter

8
ounces of cream cheese

1
cup of heavy cream

12
ounces of mushrooms, sliced

16
ounces of fettuccine, cooked and hot

Fresh
parsley

Parmesan
cheese

Directions:

Place
chicken in slow cooker. Season with garlic powder, onion powder, salt, pepper,
basil, oregano and paprika.  Cover with both cans of soup.

In
a skillet, heat up butter, cream cheese and heavy cream and stir until smooth.
Pour into slow cooker and add mushrooms.

Cover
and cook on low for 6 – 7 hours. Stir in cooked fettuccine and serve. Top with
fresh parsley and parmesan cheese.

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