4 Best Easy Slow Cooker Chicken Recipes

He never actually said it, but the phrase “a chicken in every pot” was attributed to President Herbert Hoover. While that may be legend, a chicken in every slow cooker can be a welcome addition to your family menus.

When you’re using your slow cooker, keep in mind that boneless, skinless chicken breasts shouldn’t be cooked longer than 6 to 7 hours on low. Chicken thighs are richer in flavor and can cook longer, usually for 8 or 9 hours. Whole chickens can cook for 8 to 10 hours.

Here are some great chicken recipes for your slow cooker:

Hearty Chicken Noodle Soup

What you’ll need:

  • 12 fresh baby carrots cut into ½ inch pieces
  • 4 celery ribs, cut into ½ inch pieces
  • ¾ cup finely chopped onion
  • 1 tbsp. minced fresh parsley
  • ½ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 ½ tsp. mustard seed
  • 2 garlic cloves, peeled and halved
  • 1 ¼ lbs. boneless skinless chicken breast halves
  • 1 ¼ lbs. boneless skinless chicken thighs
  • 4 14 ½ oz. cans chicken broth
  • 1 9 oz. package refrigerated linguine

Combine first six ingredients in slow cooker. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5 to 6 hours or until meat is tender. Discard spice bag. Remove chicken and cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup. Heat through.

Slow Cooker Chicken with Biscuits

What you’ll need:

  • 1 ½ to 2 lbs. boneless chicken breast halves, cut in large chunks
  • ½ cup chopped onion
  • 1 cup chopped celery
  • 1 10 ¾ oz. can condensed cream of chicken or cream of chicken and mushroom soup, undiluted
  • 1 12 oz. jar chicken gravy
  • ¼ tsp. poultry seasoning
  • ½ tsp. dried leaf thyme
  • Dash black pepper
  • 2 cups frozen mixed vegetables, thawed
  • 6 frozen biscuits or refrigerator biscuits

Layer the chunks of uncooked chicken breast in slow cooker with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper. Pour over the chicken. Cover and cook on low for 5 to 6 hours. Add the thawed mixed vegetables. Turn the slow cooker to high and continue cooking for 20 to 30 minutes, until vegetables are tender. Meanwhile, bake the biscuits as directed. Split a biscuit and spoon some of the chicken and vegetables over the bottom. Put the top half on top of the chicken and gravy.

Chicken, Sausage, and White Bean Chili

What you’ll need:

  • 2 tbsp. olive oil.
  • 2 boneless chicken breast halves, diced
  • 12 to 16 ounces chicken sausage
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 16 oz. cans Great Northern Beans, drained and rinsed
  • 1 ½ cups tomatillo salsa
  • 1 cup chicken broth
  • 1 14.5 oz. can diced tomatoes with juice, fire-roasted, chili-style, or plain
  • 1 cup frozen corn kernels
  • 2 tbsp. finely chopped jalapeno peppers, or mild chili peppers
  • 1 ½ tsp. ground cumin
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • Dash cayenne pepper, optional

Heat olive oil in a large skillet over medium heat. Add the onions, diced chicken, and sliced sausage. Sauté until onions are tender and chicken is cooked through. Put the drained beans in the slow cooker. Add the skillet mixture and all remaining ingredients. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.

Slow Cooker Chicken and Dumplings

What you’ll need:

  • 1 potato, peeled and chopped
  • 3 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup sliced mushroom (optional)
  • 14 oz. can ready to serve chicken broth
  • ¼ cup flour
  • ½ tsp. salt
  • 1 tsp. dried thyme leaves
  • 1/8 tsp. pepper
  • 2 lbs. boneless, skinless chicken thighs or breasts, cut into 2” pieces
  • 9 oz. pkg. frozen baby peas
  • 1 ½ cups Bisquick Mix
  • 1 tbsp. snipped chives
  • ½ cup milk
  • 2 tbsp. butter, melted

Mix potato, carrots, onion, garlic, and mushrooms in slow cooker. In a medium bowl, combine chicken broth, flour and seasoning. Mix until smooth. Pour over vegetables in slow cooker. Add chicken. Cover and cook on low for 6 to 8 hours until chicken is thoroughly cooked and no longer pink in the center. Add peas and cover again. Cook on high for 20 minutes until peas are hot. In a small bowl, combine baking mix with chives, milk, and melted butter. Mix until just combined. Drop dumplings by tablespoons into hot, bubbling chicken mixture in slow cooker. Cover and cook on high for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean.

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