1. Put carrots, celery, potatoes, garlic and onion in bottom of slow cooker. Note: Add frozen peas after about 4 hours of cooking.
2. Mix chicken broth with gravy mix and basil.
3. Add chicken and bay leaf to slow cooker.
4. Pour chicken broth mixture over everything in slow cooker. Salt and pepper to taste.
5. Cover and cook for 7 hours, or until done. (7 hours works well for me).
6. Break out the crusty bread and enjoy.
Mix everything together in a slow cooker except chicken.
Lay chicken on top and cover.
Cook on low for 6-8 hours or on high for 3-4 hours.
30 minutes before serving, remove chicken and shred.
Return chicken to slow cooker and stir together.
Top with cheese, sour cream, or tortilla chips, if desired.
1. In a slow cooker, combine the meat, soup, onion,
Place chicken breasts between 2 sheets
Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
Note: The original recipe just called for vinegar. I
In a bowl combine cream soup, onion soup mix, dried thyme, pepper, and dried tarragon in a large bowl.
Add carrots and onions to the bowl and mix.
Put chicken into slow cooker and pour mixture over the top. Use a rubber scrapper to get it all off the sides and into the slow cooker.
Let mixture and chicken cook for 4-5 hours on HIGH.
Mix cornstarch into chicken broth and stir it into the slow cooker mixture.
Cover back up and cook for 30 minutes.
Serve over rice.
Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.
Tie tightly with a long piece of string.
Add onion to 3 1/2- to 4-quart slow cooker.
Place chicken in slow cooker.
Combine flour, garlic salt, and turmeric.
Sprinkle over chicken.
Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker.
Cook on HIGH 4 hours, or on LOW 8 hours.
Remove pickling spice bundle.
Serve with couscous, if desired.
ides.
Transfer the chicken to the slow cooker.
Decrease skillet heat
ize resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Top chicken with bell pepper and pasta sauce.
Cover; cook on Low heat setting 4 to.
Serve over cooked pasta, I like rigatoni.
ixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo
ell blended.
For the stew: Combine the flour with 1
Empty contents of skillet into slow cooker.
Heat one tablespoon oil
he slow cooker with PAM.
-Place the chicken breasts in the slow cooker
Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
This recipe was shared by Kraft.
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.
6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
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).
Season chicken thighs with salt and pepper.
Add chicken to slow cooker, and cover with salsa.
Cook on high for three hours, or low for six hours.
Shred chicken.
Add corn and black beans.
Serve wrapped up in tortillas with lettuce, cheese, and sour cream.