Archive for the ‘Crockpot’ Category
LOW FAT GLAZED CHICKEN IN SLOW COOKER
6 ounces orange juice, frozen concentrate – thawed
3 chicken breasts or cooked chicken
1/2 tsp. marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 Tbsp. cornstarch
Combine thawed orange juice concentrate in bowl along with the marjoram, garlic powder, and nutmeg. You can split the chicken breast to make more serving sizes. Dip pieces into the orange juice to coat completely. Place in slow cooker/ Crock Pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7 – 9 hours, or cook on high for 4 hours. Less time for cooked chicken. Precise cooking time is not important in slow cooker. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix the cornstarch and water; stir into the juice pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe or canned if you prefer.
CHICKEN A LA KING
1 1/2 to 2 pounds boneless chicken tenders
1 to 1 1/2 cup matchstick-cut carrots
1 bunch green onions (scallions) sliced in 1/2-inch pieces
1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
1 can 98% fat-free cream of chicken soup
salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits. Serves 6 to 8.
LOW-FAT CHICKEN & VEGGIE BAKE
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies or broccoli
salt & pepper
Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
high for 4-6 hours or on low for 8-10 hours. Serves 8
CROCKPOT CHICKEN I
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to
6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion
in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook
for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
Serves 4 to 6.
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 or 2 carrots — thinly sliced
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can low-fat cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish
Sauté onions, carrot slices and celery in margarine until tender. Stir in water,
rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over
low to medium heat for 15 minutes. Cut off broccoli stems and slice into very
thin pieces – the size of a match stick. Separate tops into florets and steam
broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and
cook until everything is tender and hot. Now you have a choice. You can place a
whole batch of soup into your blender, add the milk and blend until smooth. Or,
you can put just half the soup in your blender – add the milk and still have
some whole pieces of veggies to eat or you can just add the milk and leave all
the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to
reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli
florets. NOTES : you can leave the cream of broccoli soup out, if you wish, but
it does add a little more body and a few more interesting tastes to the dish. Serves 8
CONTINENTAL CHICKEN
1 (2 1/4 oz.) pkg. dried beef, rinsed
3 – 4 chicken breasts, halved and boned
6 – 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour
Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.