5 Best CROCKPOT CHICKEN RECIPES you Don't Want To Miss! | COZY SLOW COOKER RECIPES
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Recipes in this Video
5 recipes
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup sun-dried tomatoes, chopped
- ●1 cup heavy cream
- ●1 cup chicken broth
- ●1/2 cup grated Parmesan cheese
- ●1 tsp garlic powder
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh basil, chopped
Instructions
- 1Place the chicken breasts in the bottom of the crock pot.
- 2In a separate bowl, mix together the sun-dried tomatoes, heavy cream, chicken broth, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
- 3Pour the mixture over the chicken breasts in the crock pot.
- 4Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- 5Once cooked, remove the chicken and set aside.
- 6Stir in the fresh basil into the sauce in the crock pot.
- 7If desired, use an immersion blender to blend the sauce until smooth.
- 8Return the chicken to the crock pot and coat with the sauce.
- 9Serve the chicken with the sauce over pasta, rice, or vegetables.
Equipment
crock potmixing bowlimmersion blender (optional)
Ingredients
- ●2 lbs boneless, skinless chicken thighs
- ●4 cups chicken broth
- ●1 cup heavy cream
- ●1 cup carrots, diced
- ●1 cup celery, diced
- ●1 cup potatoes, diced
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup frozen peas
- ●1 cup shredded cheddar cheese
- ●2 cups all-purpose flour
- ●1 tbsp baking powder
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 cup cold butter, cubed
- ●3/4 cup milk
- ●1/4 cup chopped fresh parsley
Instructions
- 1In a large crock pot, combine the chicken thighs, chicken broth, heavy cream, carrots, celery, potatoes, onion, garlic, thyme, rosemary, salt, and pepper.
- 2Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and vegetables are tender.
- 3Once cooked, shred the chicken in the pot using two forks and stir in the frozen peas and cheddar cheese until melted.
- 4For the biscuits, preheat the oven to 425°F (220°C).
- 5In a large bowl, mix together the flour, baking powder, garlic powder, and salt.
- 6Cut in the cold butter until the mixture resembles coarse crumbs.
- 7Stir in the milk until just combined, being careful not to overmix.
- 8Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper.
- 9Bake for 15-20 minutes or until golden brown.
- 10Serve the creamy chicken stew hot with the cheddar bay biscuits on the side.
Equipment
crock potmixing bowlbaking sheetparchment paper
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1 packet ranch seasoning mix
- ●8 oz cream cheese
- ●1/2 cup cooked bacon, crumbled
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
Instructions
- 1Place the chicken breasts in the bottom of the crock pot.
- 2Sprinkle the ranch seasoning mix over the chicken.
- 3Add the cream cheese on top of the chicken and seasoning.
- 4Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- 5Once cooked, shred the chicken using two forks and mix it with the cream cheese and seasoning until well combined.
- 6Stir in the crumbled bacon, shredded cheddar cheese, and green onions.
- 7Season with garlic powder, onion powder, and black pepper to taste.
- 8Serve warm on buns, over rice, or with vegetables.
Equipment
crock potmeasuring cupsmeasuring spoonsforks for shredding
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 cup carrots, diced
- ●1 cup celery, diced
- ●1 cup onion, diced
- ●3 cloves garlic, minced
- ●4 cups chicken broth
- ●1 tsp dried thyme
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup heavy cream
- ●1 package (16 oz) gnocchi
- ●2 cups spinach, fresh
Instructions
- 1Place the chicken breasts at the bottom of the crock pot.
- 2Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
- 3Pour in the chicken broth and add the dried thyme, oregano, salt, and pepper.
- 4Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- 5Remove the chicken from the crock pot and shred it with two forks.
- 6Return the shredded chicken to the crock pot.
- 7Stir in the heavy cream and gnocchi, and cook on high for an additional 30 minutes until the gnocchi is cooked.
- 8Add the fresh spinach and stir until wilted.
- 9Serve hot and enjoy your meal.
Equipment
Crock PotMeasuring cupsMeasuring spoonsCutting boardKnife
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 cup cream cheese, softened
- ●1 cup salsa
- ●1 cup shredded cheddar cheese
- ●1/2 cup diced bell peppers (red and green)
- ●1/2 cup corn (canned or frozen)
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, heat olive oil over medium heat.
- 3Season the chicken breasts with garlic powder, onion powder, cumin, salt, and black pepper.
- 4Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned but not fully cooked.
- 5In a mixing bowl, combine the softened cream cheese, salsa, shredded cheddar cheese, diced bell peppers, and corn. Mix until well combined.
- 6Place the partially cooked chicken breasts in a baking dish.
- 7Spread the creamy mixture evenly over the chicken breasts.
- 8Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- 9Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the cheese is bubbly.
- 10Let it rest for a few minutes before serving.
Equipment
skilletbaking dishmixing bowlaluminum foil
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