Crock Pot Italian Chicken Carrots Recipes

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
• Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
• Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
• At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

SLOW-COOKER ITALIAN CHICKEN

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

CROCKPOT ITALIAN CHICKEN RECIPE

Steps:

• Place the chicken into the crockpot and sprinkle the Italian seasoning over the chicken breasts.
• Add the cream of chicken soup, the cream cheese cubes, and the chicken broth
• Cook on low for 5-6 hours or on high for 3-4 hours.
• Remove the chicken breasts from the crockpot and using shredders or forks, shred the chicken breasts before returning back to the crockpot.
• Serve over rice or cooked noodles
• Enjoy!

CROCK POT ITALIAN CHICKEN & CARROTS

Steps:

• 1. MOST IMPORTANTLY PUT ON YOUR "JUST A PINCH APRON"
• 2. Soak or Brine CHICKEN 1 to 1 1/2 hours. In a pot put in the KOSHER or TABLE SALT and COLD WATER to almost the top of the pot. Stir the SALT/WATER mixture. Put in the 6 CHICKEN PIECES making sure they are completely submerged in the SALT/WATER mixture. Soak or brine for 1 to 1 1/2 hrs. FYI: Brining helps to remove all excess blood from the chicken and it keeps the chicken pieces moist and tender. Brining or salting is a way of increasing the moisture holding capacity of the chicken resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the chicken, which allows it to swell and absorb water and flavorings that results in a tender chicken and less shrinkage once cooked. Brining is also good for meat, poultry and/or pork.
• 3. While the chicken pieces are brining you can begin preparing your meal. Before starting to cook I like to gather and measure all my ingredients to make sure I have everything needed to prepare the meal. If you are like me and like to be organized the next thing I do is gather all the cooking utensils, pots and pans, etc I will be using.
• 4. Turn crock pot on LOW and begin placing into it the following ingredients: OLIVE OIL to just cover the bottom of the crock pot, DO NOT OVER FILL or your dish will be too greasy Spread evenly in crock pot the GARLIC and ONION to soak in the Olive Oil for 15 -20 minutes. This process really does enhance the flavor of the Garlic and Onion After soaking the Garlic and Onion turn the crock pot to HIGH Evenly spread the CARROTS around the crock pot Evenly spread the ITALIAN DICE TOMATOES and the juice from the can around the crock pot Take each CHICKEN PIECE individually and rinse it good under cold water Evenly lay the CHICKEN PIECES around the crock pot. Try to make it one layer and not put one piece on top of another Spread evenly the HUNT'S TOMATO SAUCE making sure each CHICKEN PIECE is covered with the sauce
• 5. IN A MEDIUM MIXING BOWL ADD THE FOLLOWING MEASURED INGREDIENTS: Measure FRESH OREGANO into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl Measure FRESH BASIL LEAVES into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl Add to the bowl the PARSLEY, ITALIAN SEASONING, GARLIC POWDER, SALT and PEPPER. Mix all the ingredients together well then sprinkle evenly over the tomato sauce in the Crockpot Place 1 BAY LEAF down into the sauce on each end of the crockpot. Pour the WATER around the edges of the Crockpot evenly. Cover the Crockpot with the lid and let cook for 4 hrs stiring occassionally.
• 6. After 4 hours prepare a pot of water on the stove adding some VEGITABLE OIL so that the PASTA doesn't stick together and a few shakes of TABLE SALT. When the water comes to a boil add in the PASTA. Cook PASTA to the desired consistency. Once the PASTA is cooked pour it into a collander to drain off any excess water.
• 7. To serve place the Pasta on the plate in the center fanning out the Pasta to cover the plate. Spoon out sauce with Italian Diced Tomatoes, 5 Baby carrots and onions and put on top of Pasta. With a slotted spoon take out a piece of Chicken and place it in the center of the Pasta. Sprinkle with Parmesan Cheese and enjoy!!!

CREAMY ITALIAN SLOW COOKER CHICKEN

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

ITALIAN CHICKEN (CROCK-POT)

Steps:

• Place chicken in a 5 quart slow cooker. Combine the tomatoes , 3/4 cup water, onion, bouillon and seasonings; pour over chicken.
• Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170 degrees.
• Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice.