HERBED CHICKEN IN THE SLOW COOKER
Provided by Catherine McCord
Categories Chicken Low Fat Kid-Friendly Dinner Healthy Weelicious Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 5
Steps:
- 1. In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
- 2. Rub the seasoning mixture all over the chicken.
- 3. Place the chicken in the crock pot, cover, and cook on high for 2 1/2-3 hours, until a meat thermometer reads 160°F.
- 4. Allow the chicken to rest for 10 minutes before slicing.
HERBED SLOW-COOKER CHICKEN
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SLOW COOKER HERB BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: red potato, medium white onion, butter, rosemary, thyme, salt, pepper, garlic, whole chicken, lemon, fresh thyme, fresh rosemary, green beans
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Slice the red potatoes in half.
- Lay the potatoes and half of the onion in the bottom of the slow cooker.
- Cut onion in half and save for later.
- In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
- Stuff the chicken with the other half of the onion and lemon wedge.
- Rub the herb butter mixture all over the outside of the chicken.
- Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
- Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
- Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 30 grams, Fat 59 grams, Fiber 5 grams, Protein 49 grams, Sugar 6 grams
HERBED SLOW COOKER CHICKEN
Make and share this Herbed Slow Cooker Chicken recipe from Food.com.
Provided by Fishermanswife73
Categories Chicken Breast
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine first eight ingredients; rub over chicken.
- Place in a 5 quart slow cooker.
- Add broth.
- Cover and cook on low 4-5 hours or until a meat thermometer reads 170 degrees.
Nutrition Facts : Calories 163.1, Fat 10.3, SaturatedFat 2.5, Cholesterol 46.4, Sodium 139.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 15.9
SLOW-COOKER HERBED CHICKEN AND VEGETABLES
Progresso® broth provides a wonderful addition to this slow cooked chicken and vegetable dish - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h
Yield 6
Number Of Ingredients 16
Steps:
- In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
- Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.
Nutrition Facts : Calories 250, Carbohydrate 12 g, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg
SLOW COOKER SAVORY HERB CHICKEN
Make and share this Slow Cooker Savory Herb Chicken recipe from Food.com.
Provided by Alley Barbie
Categories Chicken
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In slow cooker, combine all ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours.
- Serve, if desired, with hot cooked rice, and green beans.
Nutrition Facts : Calories 334.8, Fat 22.6, SaturatedFat 6.5, Cholesterol 103.6, Sodium 98.4, Carbohydrate 4.2, Fiber 0.9, Sugar 2.2, Protein 24.8
SLOW-COOKER CREAMY CHICKEN AND HERBED DUMPLINGS
Nothing could be more comforting than tender chicken, swimming in a creamy, thyme-scented gravy, made with Progresso™ chicken broth and topped with fluffy, herb-flecked dumplings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 14
Steps:
- Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
- Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
- Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
- Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
- Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.
Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 155 mg, Fat 3, Fiber 1 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Provided by Sarah DiGregorio
Categories dinner, weekday, pastas, poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
- Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
- Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
- Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
- Divide among bowls and top with the ricotta mixture.
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