All Purpose Crock Pot Chicken Recipes

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN

Steps:

• Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
• Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
• Cook on Low for 6 hours.
• Shred chicken in the slow cooker using 2 forks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Serve chicken over angel hair pasta.

ALL-PURPOSE CROCK POT CHICKEN

Steps:

• If using thigh portions or a cut up fryer, etc, remove all skin and as much fat as possible. I boil the skins with garlic for the dog.
• There is no need to bone the chicken.
• Put about 1/4 inch water in the slow cooker.
• Rinse the chicken well, getting into the crevices, and sprinkle with the Cajun seasoning on both sides.
• Go easy at first; this is NOT low-salt and it tends to be a little spicy.
• I start immediately placing the chicken in the slow cooker.
• I rinse one piece, season both sides, and layer it in the pot. When you are done seasoning all the chicken (I generally do 2-3 lbs in a batch; less is not worth the time), cover the pot and let the chicken stand for 30 minutes.
• At the end of that time, cover the chicken fully with water (don't skimp) and set the cooker on "Low." Cooking time is up to you.
• A minimum of 8-10 hours is what I recommend. I usually set the chicken cooking in an afternoon, and let it cook overnight. Often it will cook for 12-24 hours.
• This is an excellent dish for those of us who never learned to properly debone a chicken ;) At the end of the cooking time, merely pull out the chicken pieces and separate the bones from the meat. It will literally fall apart. Save the broth for adding to mashed potatoes, gravy, rice or soup.
• You will have a good deal of chicken here. Separate into smaller portions and freeze.