Slow Cooker Basil Chicken Recipes
SLOW COOKER COCONUT BASIL CHICKEN
The most amazing creamy coconut basil chicken made in the slow cooker with a sauce you will want to eat with everything. Easy to make, low carb, and healthy.
Provided by Kristen McCaffrey
Categories Dinner
Time 4h10m
Yield 6
Number Of Ingredients 13
Steps:
- Add the coconut milk, basil, ginger, jalapeno, garlic, lime juice, turmeric, cumin, curry powder, salt, pepper, and cinnamon to a blender. Blend until combined.
- Add the chicken to the slow cooker. Pour the sauce over top. Cook for 4 hours or until chicken is cooked through and tender.
Nutrition Facts : ServingSize 6 oz., Calories 226 cal, Carbohydrate 4 g, Fat 6 g, Protein 33 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 479 mg, Sugar 1 g
SLOW-COOKER BASIL CHICKEN SOUP
The basil is very happy this summer and this soup is so easy to prepare. I preheat my ingredients to have it ready on a shorter time, but you can easily cook it on Low for 6 hours and add your pasta and basil the last 1/2 hour.
Provided by Sageca
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat up you chopped vegetables and garlic in the microwave for 5 minutes.
- Add to a preheated 4 quart slow cooker.
- Add hot chicken both, Vegeta, salt and pepper.
- Add chicken Drumsticks and cook on High for 31/2 hours.
- Stir in pasta , stir a few times; add basil last 10 minutes.
- Spoon on you bowl and enjoy the taste of summer. this freezes very well.
Nutrition Facts : Calories 94.9, Fat 2.8, SaturatedFat 0.8, Cholesterol 11.8, Sodium 892.8, Carbohydrate 7.8, Fiber 1, Sugar 2.2, Protein 8.8
BASIL CHICKEN WITH FETA (SLOW COOKER)
Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
- Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
- Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.
Nutrition Facts : Calories 745.6, Fat 45.2, SaturatedFat 14.7, Cholesterol 217.8, Sodium 1134.3, Carbohydrate 33.1, Fiber 7.1, Sugar 4, Protein 50.7
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