What you’ll need:

Chicken to feed your family ~ I used 3 chicken quarters
1 can broccoli cheddar soup
1 can cream of celery soup
1 cup of rice
frozen broccoli
salt and pepper

What you do:

Place the chicken in the crockpot ~ I threw my quarters in frozen.

Add condensed soup to the crockpot. I put in about an extra half a can of water.

Cook on low for 6 to 8 hours.

Two hours before you want to serve your chicken go ahead and toss in the rice. Rice cooks at a 2:1 ratio, so you need 2 cups of liquid for 1 cup of rice…and if you want it to be creamier then add even a little more. I added about 1 can of water and it came out great.

The last 30 minutes of cooking add the frozen broccoli to the crock pot. Stir gently so you don’t break your chicken all apart, and let it cook.

Enjoy.

What You Need:

3 T canola oil

4 lg. chicken breast

1 (19 oz) can of enchilada sauce

2 (11 oz) cans cream of chicken soup

1 (4.25 oz) can black olives, sliced

2 dozen corn tortillas

1 lg. onion, chopped

1 (8 oz) pkg. taco style cheese

How to Make It:

Place a large skillet over medium heat and add the oil. Once the oil is heated add the chicken. Cook about 5 minutes per side. Remove and allow to cool. Once the chicken has cooled it can be shredded.

Cut the tortillas into 8 wedges per tortilla.

In a large mixing bowl combine the soup, olives and onions. Begin layering in the crock pot with the enchilada sauce on the bottom. Then add the tortillas, soup, chicken and the cheese in that order. Continue layering in that order to the top being sure to end with the cheese. Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamo

This fantastic dish would be a great meal for a Friday night… do you have your weekly meal plan done? If not, why not? It makes life so much easier. You always know the answer to the question “What’s for dinner”, you save money, and it’s so much more likely to get a home cooked meal on the table. If you need help with meal planning, feel free to take a look at some of my weekly meal plans and use them for yourself!

What You Need:

3 T canola oil + 2 T canola oil

2 lbs chicken thighs boneless and skinless

2 T flour

1/2 tsp.?salt

1/2 tsp. pepper

2 lg. onions, chopped

1 T garlic, minced

1 T ginger

1/3 C curry powder

2 bay leaves

4 C chicken broth

3 lg. sweet potatoes, peeled and chopped

1/2 tsp. salt

1/8 tsp. pepper

What you do:

Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag. Shake to mix together. Add the chicken and coat well.

Place the 3 T canola oil in a large skillet over medium high heat. When the oil is hot add the chicken and brown on both sides about 2 minutes per side. Remove the chicken and place in the crock pot.

Add the 2 T canola oil to the skillet and heat on medium high. Add the onion, garlic and ginger to the skillet. ?Cook until the onion is a caramel color. Add the curry powder and cook 2 minutes stirring continuously. Remove from the heat and add to the crock pot over the chicken. Place the bay leaves, yams and chicken broth to the crock pot. Stir in the remaining salt and pepper. Cover and cook on low 4 hours.

Tip: This dish is best served over a bed of white rice and garnished with a little parsley.

If you don’t have time to do all the on stove cooking, and want your chicken to take longer to cook, you can also just take all the ingredients ~ including frozen chicken. Toss it in the crock pot, and then put it on low for 8 hours. It will come out great.

If’ you’d like to not only make 1 meal, but create a plan for your whole week, take a look at my weekly meal plans. Feel free to use them for yourself.

CHICKEN OR TURKEY PIE

what you need:

3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust

What you do:

In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon
pepper, celery, onion, bay leaf, potatoes, and mixed vegetables.

Cover and cook on low 8 to 10 hours or on high 4 to 6 hours.

Remove bay leaf.

Pre heat oven to 400 degrees.

In a small bowl, mix milk and flour.

Gradually stir flour and water mixture into Crock Pot.

Stir in pepper, poultry seasoning, and salt.

Remove the liner from Crock Pot base and carefully place 9-inch pie crust over the mixture.

Place the crockery liner inside preheated oven and bake (uncovered) for
about 15 minutes, or until browned.

If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as
above.

Serves 8.

Make it a meal:

You don’t need to add anything to this delicious dish, it’s got everything you need for a healthy well balanced meal.

Swiss Chicken with Stuffing

What You Need:

4 chicken breasts, boneless and skinless
4 slices Swiss cheese
1 (11 oz) can cream of chicken soup
1 (11 oz) can cream of celery soup
1 C chicken broth
1/4 C milk
2 C packaged stuffing mix
1/4 C butter, melted
Enough salt and pepper to season chicken

What you do:

Use the salt and pepper to season both sides of the chicken breasts.
Place the chicken in the bottom of the crock pot.
Place one slice of Swiss cheese on each piece of chicken.
Pour in the broth.
Place the soups and milk in a mixing bowl and stir well to combine.
Pour into the crock pot.
Add the stuffing mix.
Pour the melted butter over the top of the stuffing m ix being sure to cover it all.
Cover and cook on low 8 hours.

Tip: By pouring the broth directly over the chicken it helps to keep the chicken moist during cooking.

I hope you enjoy this chicken crock pot recipe. I will be adding more and more as time goes on so make sure you stop by again. If you really like this recipe bookmark it. I find recipes online I like and then can’t find them again. Now I’ve started bookmarking them so I can always find them when I need them.

You can always take this one step further and make your own recipe book for your favorite crock pot chicken recipes. This will ensure your recipes are all in one place, a hard copy that doesn’t run when wet.

I used chicken quarters for mine, and threw them in frozen and with the skin.  You will need a 6 or 7 quart crock pot for this recipe.

Coconut Curry Chicken

What you need:

1/2 c all purpose flour
1/2 tsp salt
1/2 tsp pepper
12 skinless chicken thighs (I used quarters with the skin)
1 tbsp vegetable oil (I used olive oil)
2 onions chopped (I only had one)
4 cloves garlic, minced (I used diced garlic from a jar)
1 tbsp curry powder (I used about 1 1/2 tbsps)
1/2 c chicken stock
1 can coconut milk (make sure you get coconut milk and not coconut cream ~ it’s in the Asian section)
4 carrots peeled and sliced
1 can chickpeas ~ drained and rinsed
1 cup fresh or frozen peas (I used 2 cups of frozen)
1 granny smith apple cut into chunks ~ leave the skin on
1 cup plain yogurt
1/2 c cashews (for garnish)
1/4 c sweetened coconut, toasted (for garnish ~ but it’s worth doing, adds a lovely flavor)

What you do:

In a heavy plastic bag combine your flour, salt and pepper. Add chicken thighs to mixture and toss to coat. Pop them in the slow cooker when coated. (I skipped this step because my chicken was frozen and it turned out fine.) Reserve excess flour for next step. (I did add some flour in the next step)

In a large skillet, heat oil over medium heat. Add onions, garlic and curry powder. (breath in the amazing aroma for just a sec) cook for 3 minutes or so until the onions are soft and translucent. Add the remaining flour (or a couple tablespoons if you skipped step 1), stir for a minute or so to let the flour cook a bit.

Stir in the chicken stock, coconut milk and bring it to a boil. Then throw in the carrots and chickpeas. Mix it all up so everything is well coated. Pour mixture over chicken in the crock pot.

Cover and cook for 5 to 7 hours on low. (the chicken was perfect from frozen to 7  hours in mine) or cook it on high for 2 1/2 to 4 hours. Make sure chicken juices run clear, and veggies are soft.

Stir in green peas, apple and yogurt. Cover and cook for another 15 minutes (great to do while you cook the rice).

Serve garnished with toasted coconut and cashews.

So what did we think?

FANTASTIC!! This was a delicious dish. I loved it, the toddler loved it and the husband even ate it. Not sure he’d say he loved it but he’s really a straight meat kinda guy. This was a perfect dish for us. We had yoga for Hanna this evening, and we usually grab chinese after, but we had a delicious, home cooked, healthy meal waiting for us when we got back.

Make it a meal:

To make this a meal all I did was cook up some basmati rice after we got home while the apple and peas were cooking a bit. Jasmine rice would have been great too. There is ample juice with this dish and it is delicious, so you really need something to soak up the flavor, whether it’s rice or some kind of bread.

Enjoy!

This recipe was based off of the “Drunken Chicken” recipe from 300 Slow Cooker Favorites cookbook. My favorite crockpot cookbook.  I went to make that recipe and realized I didn’t have all the ingredients so I started making it up as I went along. It turned out delicious!

Whole Chicken in the Crock Pot

What you need:

1 whole chicken 4-6 lbs
garlic
1 onion
1 celery stalk
rosemary
thyme
1 cup chicken stock
1 tbsp worcestershire sauce

Here’s what you do:

Rinse and dry your chicken.

Cut the garlic into quarters. How much garlic you use depends on how much you like. I used 5 cloves.

Once quartered, run your fingers under the chicken skin on the breast side creating a pocket between the skin and the meat. Put the garlic in the space created all around the breast.

Quarter the onion and cut the celery into a few pieces and stuff them both in the cavity of the chicken.

Sprinkle the top of the chicken with thyme and rosemary ~ I had a mixed seasoning blend with a rosemary base that I used. Apply liberally to the chicken.

Sprinkle with salt and pepper.

Pour chicken stock around the chicken and add worcestershire sauce around the chicken as well.

Cover and cook for 4 to 6 hours on LOW. Check the chicken at the lowest cooking time to see how it is doing. If you cook chicken too long in the crock pot it becomes mushy.

Make sure your chicken has cooked to at least 180 degrees internal temp.

This recipe is very flexible. You can create different flavors depending on what spices you like. Feel free to experiment with your family’s favorite flavors.