Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
-Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
-Cook on HIGH for 3 hours.
-Shred the white meat from the chicken by hand, and add to the crock pot.
-Add Shrimp and Cream.
-Cook on high for 11/2 hours after adding the last ingredients.
Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
Roll chicken breasts in garlic-butter mixture and place in crock pot.
Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
Cook on low setting for 6 - 8 hours.
Serving size is approximately half a chicken breast and a small amount of sauce.
Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
Add chicken and cook on high for 3 hours.
Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
Add frozen vegetables and cook for 1 more hour.
Remove bay leaf before serving.
-quart (5-6 litre) crock pot.
Combine the wine or
brown sugar, soy sauce, chicken broth, lemon juice, and cayenne
Spray crock pot with Pam Cooking Spray.
he bottom of the crock pot.
Place the chicken breasts on top
Peel and chop all the vegetables.
Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
Add the vegetables on top of the chicken. Don't worry about stirring.
Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
Stir everything gently to combine and serve over rice.
Place frozen thighs in the crock pot.
Whisk remaining ingredients except broccoli, cornstarch, water and rice together and pour over chicken.
Cook on low 4 to 5 hours.
If using broccoli, add to crock pot 1 hour before chicken is done.
Before serving, remove chicken and broccoli to serving dish and keep warm.
Turn crock pot on high.
Stir cornstarch into water and add to crock pot.
Stir occasionally until it thickens and bubbles.
Serve over the cooked rice.
Place frozen breasts in crock pot.
Mix juice, broth, honey, dry mustard and teryiaki sauce.
Pour over chicken in crock.
Cook on low for four hours.
Add vegetables about one hour before serving.
Place on TOP of chicken and do not stir.
Cook the additional hour and serve over rice.
(note: if you're not using frozen chicken subtract about an hour from cooking time!).
Place potatoes and carrots in the bottom of your crock pot.
Add chicken.
Combine the soups and garlic salt and pour over chicken.
Cook on low for 4-6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
verything except the chicken and onions in the crock pot first. We like
Put the chicken in the crock pot. Top with the tomatoes, corn,.
the drained and rinsed beans, ranch dressing mix (powder), cumin, onion and chili powders. Stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice, fold in warmed flour tortillas or taco shells. Garnish with any combination of cheese, cilantro, green onions and sour cream.
sh the chicken and place it backside down in the crock pot. Sprinkle
Soak the beans for at least 8 hours. If
ur crock pot. You are not going to eat these with the chicken
uart crock pot, mix potato and carrots.
In medium bowl, combine chicken
For the crock pot/slow cooker method; in a
Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
Place mixture in the bottom of a 4-5 quart crock pot.
Pour chicken stock over mixture making sure all the stuffing is well covered.
Place turkey on top of stuffing.
Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.