Dilled Chicken Potatoes Crock Pot Recipes

EASY CROCK POT CHICKEN AND POTATOES

Steps:

• Spread out your peeled and sliced potatoes in the bottom of your 6 quart slow cooker.
• Sprinkle potatoes with half of all your spices.
• Place your chicken on top of everything.
• Sprinkle remaining spices on top of your chicken.
• Cover and cook on low for 4-6 hours or high for 2-3 hours, turning your insert halfway through if your slow cooker does not cook evenly.

GARLIC CHICKEN AND POTATOES (CROCK POT)

Steps:

• Cut potatoes into chunks and put in crock pot Place chicken on top Mince garlic and sprinkle on top of chicken Mix honey and butter together.
• I recommend you heat the honey a little so it is easy to work with.
• Spread the honey and butter mixture over the chicken.
• Sprinkle lemon pepper on top of all of it.
• Turn crock pot on low and cook for 6-7 hours.

DILLED CHICKEN & POTATOES (CROCK POT)

Steps:

• Combine 1/4 c chicken broth, cornstarch, mustard, salt, and pepper.
• Set aside.
• Place onion, potatoes, and green beans in bottom of crock pot.
• Heat oil in skillet.
• Brown chicken breasts.
• Remove and drain.
• Place in Crock pot.
• Pour remaining chicken broth into skillet and bring to a boil.
• Stir broth cornstarch mixture and slowly pour into boiling liquid.
• Cook stirring constantly for 1 minute.
• Pour over ingredients in crock pot.
• Stir to coat.
• Cover and cook on LOW 8 hours (HIGH 4 hours).

TWICE BAKED POTATOES - CROCK POT

Steps:

• Place potatoes in slow cooker, and cover with salted water.
• Cover. Cook on High for 3-4 hours or until tender, then drain well.
• Transfer potatoes to a mixing bowl, and mash with a potato masher until almost smooth.
• Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth.
• Stir in 1 Celsius of the cheese and half the bacon.
• Return mixture into the slow cooker.
• Cover. Cook on Low for 2 hours, or on High for 1 hour.
• Spread evenly into a baking dish.
• Use a spatula or fork to make an irregular surface.
• Top with remaining cheese, bacon and green onions.
• Place under broiler for 4-5 minutes to melt cheese and brown top. (Note: If you don't have access to an oven, you can return to the slow cooker instead. The cheese will melt but will not brown.).
• Serve immediately.

DILLED POT ROAST (CROCK POT)

Steps:

• If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
• In a large skillet brown roast on all sides in hot oil.
• Transfer to cooker.
• Add the water to cooker.
• Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
• Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
• Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
• Pour cooking juices into a glass measuring cup; skim off fat.
• Measure 1 cup of the reserved juices.
• For sauce, in a small saucepan stir together yogurt and flour until well combined.
• Stir in the 1 cup reserved cooking juices and remaining dillweed.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 minute more.
• Serve meat with sauce and noodles.