Please post your BEST crockpot chicken recipe here!

[CTyankee]

Without canned soup (sodium ya know). I'm collecting the yummiest ones I can find. Love ones with lots of veggies but that's not necessary. I have several crockpot cookbooks but lots of them are weird so I only have a few. Looking for more...

[suninvited]

1. Crock Pot Chicken Athena

Chicken breasts, lemon juice, balsamic vinegar, olives & dried tomatoes are cooked in a crock pot and sprinkled with fresh basil, feta cheese & capers.
350 Minutes to Prepare and Cook




6 boneless, skinless chicken breast halves
3 cloves garlic, minced
2 medium onions, chopped
1/4 cup freshly squeezed lemon juice
1 Tablespoon balsamic vinegar
1/3 cup Kalamata olives, pitted and chopped
1/3 cup dried tomatoes, drained and roughly chopped
1 teaspoon salt, optional
2 Tablespoons chopped fresh basil
1/3 cup crumbled Feta cheese1/4 cup capers (optional)


Directions
Place chicken in a crock pot and add the next 7 ingredients. Cover and cook on low setting for 7-8 hours (or on high setting for 3 1/2 to 4 hours) or until chicken juices run clear and chicken is completely cooked. Place chicken on a large serving platter and sprinkle with basil, Feta cheese and capers.
Notes: This is a very quick and easy recipe. It's great served with rice or noodles.
Number of servings: 6

[CTyankee]

2. Wow, does that look good!

Can you make it with skinless chicken thighs? Sometimes chicken breasts dry out in a slow cooker...

[Infomaniac]

10. Absolutely.

I make a crockpot chix curry with boneless, skinless thighs. It's really good. I'll see if I can find the recipe.

[Infomaniac]

17. Chix Curry in the Crockpot

AN AUTHENTIC CHICKEN CURRY

1 frying chicken (I use 2 lbs of boneless thighs)
4 oz. plain unsweetened yogurt (Strained Greek if you can get it)
3 med. onions, sliced
4 lg. cloves garlic (4 individual sections), minced
1-inch piece ginger root, peeled and grated (don't eliminate this)
2-3 tbsp. corn oil
2 tbsp. butter (corn oil is okay, but butter gives a special flavor)

Or equivalent amount of chicken pieces.

WHOLE SPICES:

2-3 inch stick cinnamon
6 whole cloves
3 pods of cardamom, opened (optional)
2 bay leaves
1 tbsp. whole cumin seeds

GROUND SPICES:

1 tsp. turmeric (gives the yellow curry color)
1 tbsp. ground cumin
1 tsp. cayenne pepper, or to desired hotness

ALTERNATIVE: While I strongly recommend whole cloves and cinnamon sticks, you can use ground; 2 teaspoons of cinnamon and 1 teaspoon of cloves. Add it at the very end when cooking is complete.
1. Blend half the sliced onions and 2 garlic cloves with the yogurt until the onion and garlic is completely pulverized. If you don't have a blender, fry all the onions as in step 3.

2. In a heavy fry pan (if you are going to use a crock pot) or a heavy Dutch oven, heat the oil, being careful it doesn't smoke. Brown the chicken; drain on paper towels. Pour off oil.

3. In the same frying pan or Dutch oven, melt the butter slowly until it stops bubbling. Now heat the butter until it is quite hot. Add the whole spices and fry for one minute or until the bay leaves and cumin seeds turn dark. Add the rest of the sliced onions and garlic and fry until the onions are golden. Add the grated ginger and the ground spices; fry for 15-20 seconds until they begin to stick. Add the yogurt mixture; mix thoroughly.

4. I prefer to cook this dish in a crock pot because I don't have to watch it. Put the chicken in the crock pot, pour over yogurt-spice mixture. You can either cook it on high for 3-4 hours or first cook it on high for 1 hour and then on low for 4-5 more hours. If you prefer, cook it in the Dutch oven, on low medium heat for about an hour, stirring frequently so it doesn't burn.

5. This dish will have lots of "gravy; " serve it with plain boiled rice. If you can get Indian Basmati rice, it is definitely worth it! Add an Indian-style salad, tomato chutney and a baked yogurt dessert and you have a meal.

[Lex]

19. oh dang

that sounds delish :thumbsup:

[MonkeyFunk]

3. ooh.. bookmarked

I have a relatively new crockpot and haven't made much in it yet for lack of knowledge.

[Phillycat]

4. Couldn't be easier...

Take a whole chicken, wash and pat dry. Make a mixture of olive oil, grainy coarse mustard, and salt and pepper and rub it all over the bird. Dust with paprika. Stuff a quartered onion in the cavity. Set to "low" for the 8 hours you're at work.

Will be the most tender chicken you've ever eaten. It will literally fall off the bone as you take it out. If you want to avoid the "stewy" thing, raise the chicken up on something so it doesn't sit in its own juices. Ta da!

[TreasonousBastard]

5. Throw a chicken in the pot...

and turn it on.

Optional-- water, vegetables, herbs and spices.

[nemo137]

18. That's my favorite!

[MrCoffee]

6. throw a handful of frozen chicken breasts in the crockpot and dump a bottle of BBQ sauce on it

turn it on for 5-6 hours. when it's done, shred the chicken breasts. serve with white bread, cheddar cheese, pickles and onions on wax paper.

[The Velveteen Ocelot]

7. OK, I'm dyslexic. Thought you were looking for *crackpot* chicken recipes.

Should I start a copycat thread?

Maybe Lee Mercer has some good recipes.

[MonkeyFunk]

8. The only one I ever tried was...

throw 6 chicken breast halves in. Cover with BBQ sauce and a can of coca cola. Let cook 8 hours, or until you string the chicken with a wooden spoon. Serve on buns.

It was really good... I still have some in the freezer.

[GoddessOfGuinness]

16. Coca cola?

Wow...That's a new one! I'll have to try that...

[Adsos Letter]

9. Pluck whole chicken...

toss into crockpot, fill w/water, set timer...go to Olive Garden for dinner.

:D

[spinbaby]

11. Chicken mushroom parmesan

Dredge half a dozen chicken breasts in flour with a bit of salt and pepper added. Put in crock pot. Cover the chicken liberally with sliced fresh mushrooms. Add about a quart of heavy cream (Hey, you said no canned soup, not no heavy cream). Sprinkle with good parmesan cheese. Cook for three hours or so on high or some longer amount of time on low.

[emad]

12. Cock-auVin Piquante

I bottle red wine - Zinfandel fans pick your fav
I chicken skinned and cut into portions any way you like it
4 cloves garlic diced
4 rashers bacon/smoked sliced dry cure pancetta if available
handful stoned black olives
1 red onion or 4 shallotts according to preference, diced
two carrots sliced
1 small red chilli
marjoram/rosemary/any other fav herbs
a few crushed peppercorns
ditto juniper berries
three large spoons olive oil
a little salt to taste
single cream
---------------------------

Open red wine, drink about one glass to check for flavor

Heat olive oil until just begining to smoke
add garlic, bacon/pancetta, onion/shallots, carrots
stir one minute
add chicken portions, browning sides
add olives, chilli, herbs, pepercorns, juniper berries, salt
cook on fairly high heat another minute, stirring

add approx half bottle wine

cook, reduce heat 50%

close crockpot lid but allow tiny aperture for steam to release

cook medium heat one hour


When you can detect a strong whiff of cooking chicken in the next room
the dish is 15 minutes away from done


Lift lid, check color

About half the liquid should have condensed and turned from dark
red to brownish/burgundy color.

If any wine left in the bottle by this stage add to the pot, stir
once

Otherwise open another bottle and dunk some in the pot according
to taste

Before serving add some single cream to the dish, stirring until absorbed


Serve with brown or basmati rice, mashed or crushed potatoes eg
crushed potatoes with a litle olive oil, parmesan and chopped chives

Bon apetit!


NB this is a special occasions dish and not that suitable for cholestrol-watchers
although red wine and olive supposedly good for the heart....

[EstimatedProphet]

13. First, get some cornflakes...

:)

[Fire Walk With Me]

20. .

http://youtube.com/watch?v=oD9P60KTvsg

[harmonicon]

14. two simple steps

step one: don't buy a crockpot
step two: use the money you would have spent on the crockpot to go to KFC or your favorite local fried chicken eatery.

[The empressof all]

15. Three ingredient Chicken

6 boneless breasts or eight boneless thighs

1 jar of medium or hot Pace Picante Sauce

Cook on high for 5 hours or low for 8 hours.

Remove chicken from the pot and set aside

Stir in an 8 oz bag of shredded Mexican Blend Cheese (Or shredded cheddar) Continue to warm until melted and serve over chicken.


This is not a low fat dish but it is very delicious.