he slow cooker with PAM.
-Place the chicken breasts in the slow cooker
Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
-quart slow cooker. Using poultry shears, skin the bird the best you
Combine chicken broth, spaghetti sauce, potatoes, onion, red pepper, crushed tomatoes, basil, chicken and mushrooms into a slow cooker. Stir to mix all ingredients.
Cook in the slow cooker on low for 8 hours or on high for 4 hours.
Add the 1/2 of the mozzarella cheese (4 ounces) and gently stir.
Top with the remaining mozzarella cheese and parmigiano-reggiano cheese and serve immediately.
1) Place a single layer of corn chips on bottom of the slow-cooker.
2) In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined.
3) Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese.
4) Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 4 hours.
6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Open Reynolds(R) Slow Cooker Liner and place it
b>chicken breasts, chicken broth, pineapple juice, garlic cloves and salt in your slow cooker
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
lower cooker, lay the roast on top. Carefully pour the chicken stock
Remove skin and fat from chicken and pat dry.
Mix oregano, seasoned salt and pepper together and rub all into chicken.
Brown chicken in 2 tablespoons of butter.
Transfer chicken to slow cooker.
Place water, lemon juice, garlic and bouillon granules in skillet used to brown chicken, scraping and incorporating all bits from bottom of skillet.
Pour over chicken and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours.
Thirty minutes before serving, stir in the parsley and cook on high.
Serve with rice pilaf.
Put sliced peppers and onions in slow cooker and top with chicken.
Sprinkle chili powder and oregano over chicken and add salsa.
Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
Remove chicken from slow cooker and place in a serving bowl to keep warm.
Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
Pour mixture over top of noodles or rice.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside
Combine water and flour in a jar and shake until mixed well. In 5-quart slow cooker, combine all ingredients, except sour cream, cheese and evaporated milk.
Cook on low for 8 to 10 hours.
During last hour of cooking, add evaporated milk, sour cream and cheese.
When final ingredients are melted, it's ready to eat.
Makes 10 to 12 servings.
Italian or plum tomatoes ideal, but regular tomatoes can be used.
Drop tomatoes in boiling water 15 to 20 seconds.
Rinse in cold water and remove skins.
Cut in half crosswise.
Squeeze and discard seeds.
Combine in slow cooker with rest of ingredients. Cover and cook on low 5 to 6 hours until veggies are soft.
Puree blender or food processor (can add small amount half and half in last batch for creamier soup).
Makes 6 servings.
Place chicken in a 4 quart slow cooker.
Drain ONE of the cans of diced tomatoes.
In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker.
Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours.
Skim off fat. Serve in shallow bowls on a bed of hot brown rice.
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
Place chicken in slow cooker.
In a separate bowl, mix bbq sauce, italian dressing, brown sugar, and worchestersire sauce. Pour over chicken.
Cover and cook 3-4 hrs on high or 6-8hrs on low.
Open crockpot and pull chicken breasts apart using 2 forks. Chicken should shred easily.
Serve!
our the contents into a slow cooker. Add the chuck roast, cover
Season chicken breasts with salt and pepper.
Add breasts to a 7-quart slow cooker.
Cover with beans, corn, salsa, jalapeno, cumin, and chili powder.
Cover and cook on Low 6 to 8 hours or until chicken is tender.
Add yogurt to chicken mixture during last 30 minutes of cooking.