Crock Pot Chicken And Peppers With Gravy Over Rice Recipes

CROCK POT CHICKEN AND PEPPERS WITH GRAVY OVER RICE

Crock Pot Chicken and Peppers With Gravy over Rice image

I kinda just fudged this one together one night by combining a few recipes that I had made before. My fiance loved it but I thought it might be lacking on salt or that little extra something (but my taste buds have been odd since I quit smoking so it might be perfectly okay). Any suggestions would be great. This can be cooked on High in the crock pot, but I would suggest doing it on Low so it gives the flavors time to cook into the chicken!

Provided by PSU Lioness

Categories Savory

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts
garlic powder, to taste
season salt, to taste
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 (1 1/4 ounce) envelope dry onion soup mix
1 (10 1/2 ounce) can 98% fat-free condensed mushroom soup
1/4 cup light ranch salad dressing
1 -2 cup diet cola
2 tablespoons flour
1/4 cup water
3 cups whole grain rice

Steps:

Place chicken in slow cooker. Sprinkle with garlic powder and season salt, to taste.
Cut tops off of peppers and scoop out insides. Discard. Cut peppers into lengthwise. Put in crock pot on top of chicken.
Mix the rest of the ingredients in a separate bowl; pour over chicken and peppers.
Cover and cook on low for 6 hours or high 3 hours.
Mix flour and water in a small bowl. Turn crock pot to High and add flour mixture. Cover and cook for another half hour. This will help the "gravy" thicken up.
While "gravy" is cooking, prepare rice according to package directions (I use Success Boil in the Bag and it comes out perfect every time).
Serve chicken, peppers and gravy over rice.

Nutrition Facts : Calories 752.5, Fat 9.4, SaturatedFat 1.5, Cholesterol 73.1, Sodium 952.8, Carbohydrate 124.7, Fiber 7.1, Sugar 4.3, Protein 40.3

CROCK POT BBQ CHICKEN & PEPPERS

Crock Pot BBQ Chicken & Peppers image

I use this recipe many different ways... I usually make rice, shred the chicken and serve on top or I make BBQ sandwiches (if you make sandwiches, before shredding add some flour or cornstarch mix to the leftover sauce and heat if you like a thick sauce, I never do but we don't mind it a bit thinner) I always like a little crunch in my sandwiches so that's why I've added the peppers, they are sweet and cut thin so they don't take away from the chicken! I have also used the leftovers in roll-ups for lunches...so many possibilities.

Provided by Amber C.

Categories One Dish Meal

Time 5h20m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless chicken breasts
1/2 medium onion, sliced in 1/4-inch thick strips
1/2 medium yellow bell peppers or 1/2 medium orange bell pepper, sliced in 1/8-inch thin strips
1/2 medium red bell pepper, sliced in 1/4-inch thick strips
3/4 cup barbecue sauce, I use Famous Daves Rich N Sassy use your favorite
3/4 cup ketchup
1 1/2-2 tablespoons brown sugar, depending on how sweet your BBQ sauce is
1/2 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
1/2 tablespoon cider vinegar
1/2 teaspoon red pepper flakes, to your taste
1 -1 1/2 garlic clove, minced

Steps:

In a bowl mix all sauce ingredients until well combined.
Put 1/4 of the sauce on bottom of crock pot.
Add sliced onions; place chicken on top; put 1/2 of the sauce on top of chicken; add sliced red peppers on chicken ( sometimes I add button mushrooms cut in half here also); top with remaining sauce.
Cook on low heat for 5-5 1/2 hrs or until chicken is cooked; turn off crock pot; take out and shred with fork; place back in crock pot and mix in leftover sauce. Let sit with lid off for about 30 minutes to really soak up and thicken a bit.
10 minutes before serving add sliced yellow/orange pepper and mix well.
If serving whole, pour left over sauce with peppers over the breast.
Serve as desired.

Nutrition Facts : Calories 324.4, Fat 10.5, SaturatedFat 2.8, Cholesterol 61.9, Sodium 1438.6, Carbohydrate 35.8, Fiber 2, Sugar 24.8, Protein 23.4

CROCK POT CHICKEN OVER RICE

Crock Pot Chicken over Rice image

It tastes great! So easy too, and a great meal for a busy family! :) Please note that number of cans of soup and chicken breasts may vary with size of crock pot. Also, rice should be measured by serving size as recommended on the bag. Try swapping out the soup for your favorite cream soup, or use white instead of brown rice if that's what you like!

Provided by kdobson7

Categories Stew

Time 6h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 3

Ingredients

4 (8 ounce) cans cream of mushroom soup
4 boneless chicken breasts
2 cups brown rice

Steps:

mix cans of soup in crock pot/ slow cooker.
add chicken breasts to soup, mix until well covered.
cook on low for 6-8 hours.
boil brown rice.
pour chicken and soup over cooked rice.
serve and enjoy!
Great with Hawaiian sweet rolls or other dipping bread.
Serve with carrots, potatoes, cooked celery or other veggies!

Nutrition Facts : Calories 784.6, Fat 29.5, SaturatedFat 7.5, Cholesterol 92.8, Sodium 1561.8, Carbohydrate 86.7, Fiber 3.2, Sugar 4.1, Protein 41.2

CROCK POT CHICKEN AND GRAVY

Crock Pot Chicken and Gravy image

This is an easy basic recipe to make on a weekday or weekend, whenever. Easy enough to just throw in the crock pot, which is my favorite way to cook!

Provided by courtney.norman

Categories One Dish Meal

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 -1 1/2 lb boneless skinless chicken breast
2 (1 3/8 ounce) packages chicken gravy mix
1 (8 ounce) envelope Lipton Onion Soup Mix
1 (11 1/2 ounce) can Campbell's Cream of Chicken Soup
2 cups water
salt and pepper, as needed

Steps:

Mix together chicken gravy mix, Cream of Chicken Soup, onion soup, and water.
Add Chicken Breasts to crock-pot.
Pour Gravy/Soup liquid over chicken breasts.
Cover and cook on low for 5 hours.
Shred chicken with a fork.
Serve over rice, potatoes, or even noodles.

Nutrition Facts : Calories 450.5, Fat 10.3, SaturatedFat 2.6, Cholesterol 82, Sodium 6140.4, Carbohydrate 55.3, Fiber 3.7, Sugar 2.6, Protein 32.5

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