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These crock pot recipes with chicken are quick, easy and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some crock pot recipes with chicken

>> Crock Pot Chicken And Rice


1 t poultry seasoning

1 t chicken bouillon

1/2 c onions, chopped

1/2 lb mushrooms, fresh

1/4 ts salt

2 c water

2 lb chicken, raw

3/4 c rice, uncooked

Slice mushrooms. Remove skin from chicken. Spray 12 skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.

Stir in seasonings and transfer to crock pot. Can be refrigerated overnight. Start crock pot on low. When ingredients are heated, add rice. Cook until done.

Here’s another crock pot chicken recipe mixed with noodles.

>> Crock Pot Chicken And Noodles


1 chicken

1 large onion sliced

1 teaspoon dried basil

1/2 teaspoon pepper

2 carrots cut up

2 stalks celery cut up

2 teaspoons salt

4 cups uncooked noodles

Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high.

Let the noodles cook for 45 min., while you take the meat off the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!

That’s it for today! If you want more crock pot recipes for chicken, be sure to visit us today at:

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Beef short ribs were a bargain meal during my graduate school days. How things have changed. My local butcher shop stopped carrying beef short ribs because they had gotten so expensive. “Most of the short ribs are being shipped to the Orient and this drives the price up,” he explained. “Now that the price has dropped a bit I’m carrying them again.”

When the weather turns cold I crave “stick-to-the-ribs” meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.

The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. “The Complete Round the World Meat Cook Book” by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.

But I didn’t want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don’t have a slow cooker.

INGREDIENTS

3 1/2 pounds beef short ribs

2 tablespoons extra light olive oil (more if you need it)

3/4 cup regular flour

14 1/2-ounce can of no salt diced tomatoes and juice

2 cups red wine (cabernet or hearty burgundy)

3 inch-wide pieces of orange zest

1 teaspoon dried thyme leaves

1/2 teaspoon freshly ground pepper

1 teaspoon prepared chopped garlic

1 cup frozen pearl onions

3 carrots, peeled and cut into one-inch chunks

3 tablespoons gravy flour

METHOD

Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.

Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.
Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.

Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a city magazine. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundation Web site (”School Corner” heading) and the Health Ministries Association Web site.

These chicken crockpot recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken crockpot recipes:

>> Crockpot Sweet and Sour Chicken

1 Celery - chop

1 Green pepper - chop

1 Med Onion - quartered

4 tablespoons Tapioca quick-cooking

4 Chicken breasts- boned - cut

8 ounces Pineapple chunks unsweetened

1/3 cup Dark brown sugar - packed

1/3 cup Red wine vinegar

1 tablespoon Soy sauce

1/4 teaspoon Garlic powder

1/4 teaspoon Ginger - ground Rice — hot cooked

CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

>> Crockpot Chicken Cacciatore

2 Med Onions; peeled, sliced

3 lb Chicken; cut up

2 c Garlic; minced

1 c Tomatoes; 16 oz

1 c Tomato sauce; 8 oz

1 ts Salt

1/4 ts Pepper

1 1/2 ts Dried oregano; crushed

1/2 ts Dried basil; crushed

1 Bay leaf

1/4 c Dry white wine

Spaghetti; cooked

Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.

Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.

That’s it for today! If you want more chicken crockpot recipes just check below:

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Now this fondue is not really a crock pot recipe however it is fun to serve it in the crock pot. And the crockpot does a fantastic job of keeping it warm.

So it you don’t have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.

Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.

And we are thankful for their thriftiness and culinary skills.

Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.

This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.

Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot – turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.

*Brie – use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.

Happy Dipping and Enjoy
Lisa “The Crock Cook”

Find Lisa’s articles about Crock Pot Recipe Tips and Slow Cooker Recipes at A-Crock-Cook.com.

These crockpot chicken recipes are delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some crockpot chicken recipes:

>>Crockpot Chicken Basic

~3 lb Chicken Salt and pepper

~2 Cloves garlic, minced

~1/4 ts Powdered marjoram

~1/4 ts Powdered thyme

~1 Bay leaf

~1/2 c Dry white wine (optional)

~1 c Dairy sour cream

~1 c Packaged biscuit mix

~1 tb Chopped parsley

~6 tb Milk

~10 Small white onions

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream.

Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.

>>Crockpot Chicken And Rice

~1/2 lb Mushrooms, fresh

~1/2 c Onions, chopped

~2 lb Chicken, raw

~1 ts Chicken bouillon

~1 ts Poultry seasoning

~1/4 ts Salt

~2 c Water

~3/4 c Rice, uncooked

Slice mushrooms. Remove skin from chicken. Spray skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.

Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

>>Crockpot Lemon Chicken

~ 4 pounds Chicken Pieces

~ 1/4 cup All-Purpose Flour

~ 2 tablespoons Cooking Oil

~ 6 ounces Lemonade — Frozen Concentrate, Thawed

~ 3 tablespoons Brown Sugar

~ 3 tablespoons Catsup

~ 2 tablespoons Water

~ 2 tablespoons Cornstarch

~ 3 cups Cooked Rice

~ 1 1/4 teaspoons salt

1. Combine flour with salt; coat chicken thoroughly. 2. Brown chicken pieces in oil and drain. 3. Stir together lemonade, sugar, catsup and vinegar. 4. Place chicken in crockpot and pour lemonade mixture over it. (the chicken, not the crockpot) 5. Cook on high 3 to 4 hours. 6. Drain liquid into saucepan; add corns tarch and boil till reduced. 7. Pour gravy back over chicken; serve over rice.

That’s it for today! If you want more crockpot chicken recipes just check below:

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