Chicken Main Dishes
Sunday Roast Chicken
Ruth A. Feister, Narvon, PA
Makes 4-5 servings
Prep. Time: 30-35 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 6- to 7-qt.
Seasoning Mix:
1 Tbsp. salt
2 tsp. paprika
1½ tsp. onion powder
1½ tsp. garlic powder
1½ tsp. dried basil
1 tsp. dry mustard
1 tsp. cumin
2 tsp. pepper
½ tsp. dried thyme
½ tsp. savory
¼ stick (2 Tbsp.) butter
2 cups chopped onions
1 cup chopped green bell pepper
1 roasting chicken
¼ cup flour
1-2 cups chicken stock
1. Combine Seasoning Mix ingredients in small bowl.
2. Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 Tbsp. seasoning mix.
3. Cook until onions are golden brown. Cool.
4. Stuff cavity of chicken with cooled vegetables.
5. Sprinkle outside of chicken with 1 Tbsp. seasoning mix. Rub in well so it sticks.
6. Place chicken in large slow cooker.
7. Cover. Cook on Low 6 hours.
8. Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock from slow cooker.
9. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.
Note:
The first time I served this dish was when we had family visiting us from Mississippi. We had a wonderful time sitting around a large table, sharing many laughs and catching up on the years since our last visit.
Bonnie Goering
Bridgewater, VA
Makes 6-8 servings
Prep. Time: 20 minutes
Cooking Time: 8¼ hours
Ideal slow cooker size: 5-qt.
3-4-lb. chicken, cut up
1 small onion, cut into wedges
1 rib celery, sliced
1 carrot, sliced
1 Tbsp. chopped fresh parsley, or 1 tsp. dried parsley
1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme
1 Tbsp. chopped fresh rosemary, or 1 tsp. dried rosemary
3 tsp. salt
¼ tsp. pepper
3-4 cups hot water
⅓ cup flour
1. Place chicken in slow cooker. Scatter vegetables, herbs, and seasonings around it and over top. Pour water down along interior wall of cooker so as not to disturb the other ingredients.
2. Cover. Cook on Low 8 hours.
3. Remove chicken from cooker. When cool enough to handle, debone. Set aside and keep warm.
4. In small bowl, stir ⅓ cup flour into 1 cup chicken broth from slow cooker.
5. When smooth, stir back into slow cooker. Continue cooking on Low until broth thickens, stirring occasionally to prevent lumps from forming.
6. When gravy is bubbly and thickened, stir in chicken pieces.
Serving suggestion: Serve with mashed potatoes or noodles and creamed peas.
Note:
I cook every Thursday afternoon for a 93-year-old woman who lives by herself. She taught me how to cook with fresh herbs from her garden. I’ve found they make food taste so much better that I’ve started an herb garden. And I dry some herbs to use during the winter.
One-Pot Easy Chicken
Jean Robinson
Cinnaminson, NJ
Makes 6 servings
Prep. Time: 25-30 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 6-qt.
6-8 potatoes, quartered
1-2 large onions, sliced
3-5 carrots, cubed
5-lbs. chicken, skin removed (quarters, or legs and thighs work well)
1 small onion, chopped
1 tsp. black pepper
1 Tbsp. whole cloves, optional
1 Tbsp. garlic salt
1 Tbsp. chopped fresh oregano
1 tsp. dried rosemary
½ cup lemon juice, or chicken broth
1. Layer potatoes, sliced onions, and carrots in bottom of slow cooker.
2. Rinse and pat chicken dry. In shallow dish with sides mix together chopped onions, pepper, cloves, and garlic salt.
3. Dredge chicken in seasonings. Place in cooker over vegetables. Spoon any remaining seasonings over chicken.
4. Sprinkle with oregano and rosemary. Pour lemon juice around chicken.
5. Cover. Cook on Low 6 hours.
Note:
This is a lifesaver when the grandchildren come for a weekend. I get to play with them, and dinner is timed and ready when we are.
Chicken Cacciatore with Spaghetti
Phyllis Pellman Good, Lancaster, PA
Makes 4-5 servings
Prep. Time: 15 minutes • Cooking Time: 4 hours
Ideal slow cooker size: 4- to 5-qt.
2 onions, sliced
2½-3 lbs. chicken legs and thighs, skin removed
2 garlic cloves, minced
16-oz. can stewed tomatoes
8-oz. can tomato sauce
1 tsp. salt
¼ tsp. pepper
1-2 tsp. dried oregano
½ tsp. dried basil
1 bay leaf
¼ cup white wine
1. Place onions in bottom of slow cooker.
2. Lay chicken over onions.
3. Combine remaining ingredients in a good-sized bowl. Pour over chicken.
4. Cover. Cook on Low 4 hours, or until chicken is tender but not dry.
5. Remove bay leaf before serving.
Serving suggestion: Serve over hot buttered spaghetti, linguini, or fettucini.
Chicken Cacciatore
Eleanor J. Ferreira
North Chelmsford, MA
Makes 8 servings
Prep. Time: 40 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 6- to 6½-qt., or 2 4-qt. cookers
2 chickens, cut into pieces
1 cup flour
2 tsp. salt
½ tsp. pepper
olive oil
2 4-oz. cans sliced mushrooms, drained
3 medium onions, sliced
2 celery ribs, chopped
4 large green bell peppers, cut into 1” strips
28-oz. can tomatoes
28-oz. can tomato purée
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
½ tsp. dried parsley
1. Shake chicken pieces, one at a time, in bag with flour, salt, and pepper. When well coated, brown chicken pieces on both sides in skillet in oil.
2. Place chicken in large slow cooker, or in two medium-sized cookers, reserving drippings.
3. Sauté mushrooms, onions, celery, and peppers in drippings from chicken. Spread over chicken in cooker.
4. Mix remaining ingredients together in bowl and pour over chicken and vegetables.
5. Cover. Cook on Low 4-5 hours.
Serving suggestion: Serve over hot spaghetti.
Chicken and Sausage Cacciatore
Joyce Kaut
Rochester, NY
Makes 4-6 servings
Prep. Time: 25-35 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5-qt.
1 lb. Italian sausage, cut in ½”-thick slices
1 lb. skinless, boneless chicken breasts, cut into 1” pieces
oil
1 large green bell pepper, sliced in 1” strips
1 cup sliced fresh mushrooms
1 medium onion, sliced in rings
½ tsp. dried oregano
½ tsp. dried basil
1½ cups Italian-style tomato sauce
1. Lightly brown sausage and chicken breast pieces in skillet, in oil if needed. Drain off drippings.
2. Layer vegetables into slow cooker.
3. Top with meat.
4. Sprinkle with oregano and basil.
5. Top with tomato sauce.
6. Cover. Cook on Low 3-4 hours.
7. Remove cover during last 30 minutes of cooking time to allow sauce to cook off and thicken.
Serving suggestion: Serve over cooked spiral pasta.
Basil Chicken
Sarah Niessen, Akron, PA
Makes 4-6 servings
Prep. Time: 15 minutes • Cooking Time: 7-10 hours
Ideal slow cooker size: 5-qt.
1 lb. baby carrots
2 medium onions, sliced
1-2 cups celery slices and leaves
3-lb. chicken, cut-up
½ cup chicken broth, or white cooking wine
2 tsp. salt
½ tsp. black pepper
1 tsp. dried basil
1. Place carrots, onions, and celery in bottom of slow cooker.
2. Add chicken.
3. Pour broth over chicken.
4. Sprinkle with salt, pepper, and basil.
5. Cover. Cook on Low 7-10 hours, or until chicken and vegetables are tender.
Con Pollo
Dorothy Van Deest
Memphis, TN
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 5-qt.
3-4-lb. chicken, cut-up
salt to taste
pepper to taste
paprika to taste
garlic salt to taste
6-oz. can tomato paste
½ cup beer
3-oz. jar stuffed olives with liquid
1. Wash chicken. Sprinkle all over with salt, pepper, paprika, and garlic salt. Place in slow cooker.
2. Combine tomato paste and beer in small bowl. Pour over chicken.
3. Scatter olives over chicken. Pour liquid into cooker.
4. Cover. Cook on Low 5 hours or on High 3 hours.
Serving suggestion: Serve over rice or noodles, along with salad and cornbread, and sherbet for dessert.
Note:
This is chicken with a Spanish flair. This easy supper is quick, too, by slow-cooker standards, if you use the high temperature. Let your slow cooker be the chef.
Tom & Sue Ruth
Lancaster, PA
Makes 8 servings
Prep. Time: 25 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 6- to 7-qt.
4 lbs. chicken pieces, with bones in
water
2 onions, diced
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup plain yogurt
2-3 diced red potatoes
3 tsp. salt
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. pepper
1 tsp. ground cloves
1 tsp. ground cardamom
1 tsp. ground cinnamon
½ tsp. chili powder
1 tsp. red pepper flakes
3 tsp. turmeric
1. Place chicken in large slow cooker. Cover with water.
2. Cover. Cook on High 2 hours, or until tender.
3. Drain chicken. Remove from slow cooker. Cool briefly and cut/shred into small pieces.
4. Return chicken to slow cooker.
5. Stir in all remaining ingredients.
6. Cover. Cook on Low 4-6 hours, or until potatoes are tender.
Serving suggestion: Serve on rice. Accompany with fresh mango slices or mango chutney.
Variation:
Substitute 5 tsp. curry powder for the garlic powder, ginger, cumin, coriander, and pepper.
Delicious Chicken with Curried Cream Sauce
Jennifer J. Gehman
Harrisburg, PA
Makes 4-6 servings
Prep. Time: 25 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 4-qt.
4-6 boneless, skinless, chicken breasts, or legs and thighs
oil
salt to taste
pepper to taste
10¾-oz. can cream of chicken soup
½ cup mayonnaise
1-2 Tbsp. curry powder
½ tsp. salt
⅛ tsp. pepper
1 lb. fresh, or 15-oz. can, asparagus spears
½-1 cup shredded cheddar cheese
1. Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
2. Combine soup, mayonnaise, curry powder, salt, and pepper in bowl. Pour over chicken.
3. Cover. Cook on High 3 hours or on Low 5 hours.
4. If using fresh asparagus, steam lightly until just tender. If using canned asparagus, drain asparagus.
5. Place asparagus in bottom of serving dish.
6. Cover asparagus with chicken and sauce.
7. Sprinkle with cheese.
Serving suggestion: Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Marlene Bogard
Newton, KS
Makes 5 servings
Prep. Time: 20 minutes
Cooking Time: 4¼-6¼ hours
Ideal slow cooker size: 5-qt.
2½-3½-lb. fryer chicken, cut up
salt to taste
pepper to taste
1 Tbsp. curry powder
1 garlic clove, crushed or minced
1 Tbsp. melted butter
½ cup chicken broth, or 1 chicken bouillon cube dissolved in ½ cup water
2 Tbsp. onion, chopped fine
29-oz. can sliced peaches
½ cup pitted prunes
3 Tbsp. cornstarch
3 Tbsp. cold water
1. Sprinkle chicken with salt and pepper. Arrange in slow cooker.
2. Combine curry, garlic, butter, broth, and onions in bowl.
3. Drain peaches, reserving syrup. Add ½ cup syrup to curry mixture. Pour over chicken.
4. Cover. Cook on Low 4-6 hours.
5. Remove chicken pieces from cooker to platter. Keep warm.
6. Turn cooker on High. Stir in prunes.
7. Dissolve cornstarch in cold water in small bowl. Stir into hot sauce in cooker.
8. Cover. Cook on High 10 minutes, or until thickened.
9. Stir in peaches and cooked chicken.
Serving suggestion: Serve over rice. Offer peanuts, shredded coconut, and fresh pineapple chunks as condiments.
Lemon Chicken
Judy Newman
St. Mary’s, Ontario Canada
Makes 10-12 servings
Prep. Time: 25 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5-qt.
¼-½ cup flour
1 tsp. salt
5-6 lbs. chicken, cut into pieces
2-4 Tbsp. oil, divided
1 can frozen lemonade concentrate, thawed
3 Tbsp. brown sugar
1 Tbsp. ketchup
1 Tbsp. vinegar
2 Tbsp. cold water
2 Tbsp. cornstarch
1. Combine flour and salt in a shallow bowl. Dredge chicken pieces in it, one at a time.
2. Place 2 Tbsp. oil in large skillet. Brown several pieces of chicken in oil at a time. Be careful not to crowd the skillet, or the chicken will steam and not brown. Continue until all pieces are browned on both sides, adding more oil as necessary.
3. As you finish browning pieces of chicken, place them in slow cooker.
4. In a mixing bowl, whisk together lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken.
5. Cover. Cook on High 3-4 hours.
6. Remove chicken, place on platter, cover with foil, and keep warm.
7. In a small bowl, blend cold water into cornstarch.
8. Stir into juices in slow cooker until well blended. Cover and continue cooking juices several minutes, until thickened and bubbly.
9. Spoon some of thickened juice over chicken to serve.
10. Place remaining juices in serving bowl and pass as topping for chicken and cooked rice.
Tip:
Put this in the slow cooker and then go wrap your gifts without concern!
Loretta Krahn
Mountain Lake, MN
Makes 5 servings
Prep. Time: 10 minutes
Cooking Time: 4-8 hours
Ideal slow cooker size: 4-qt.
5 skinless chicken breast halves
½ cup soy sauce
¼-⅓ cup lime juice, according to your taste preference
1 Tbsp. Worcestershire sauce
2 garlic cloves, minced, or 1 tsp. garlic powder
½ tsp. dry mustard
½ tsp. ground pepper
1. Place chicken in slow cooker.
2. Combine remaining ingredients in a bowl. Pour over chicken.
3. Cover. Cook on High 4-6 hours or on Low 6-8 hours, or until chicken is tender but not dry.
Herbed Chicken
LaVerne A. Olson
Lititz, PA
Makes 8 serving
Prep. Time: 10 minutes
Cooking Time: 6¼-8¼ hours
Ideal slow cooker size: 6- to 7-qt.
4 whole chicken breasts, halved, with skin removed
10¾-oz. can cream of mushroom, or chicken, soup
¼ cup soy sauce
¼ cup oil
¼ cup wine vinegar
¾ cup water
½ tsp. minced garlic
1 tsp. ground ginger
½ tsp. dried oregano
1 Tbsp. brown sugar
1. Arrange chicken in slow cooker.
2. Combine remaining ingredients in bowl. Pour over chicken.
3. Cover. Cook on Low 6-8 hours, or until tender but not dry.
4. Uncover and cook 15 minutes more.
Serving suggestion: Serve with rice.
Note:
A favorite with our whole family, even the grandchildren. The gravy is delicious!
Teriyaki Chicken
Colleen Konetzni
Rio Rancho, NM
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 4-qt.
6-8 skinless chicken thighs
½ cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. grated fresh ginger
2 garlic cloves, minced
1. Wash and dry chicken. Arrange in slow cooker.
2. Combine remaining ingredients in bowl. Pour over chicken.
3. Cover. Cook on High 1 hour. Reduce heat to Low and cook 5-6 hours, or until chicken is fork-tender.
Serving suggestion: Serve over rice with a fresh salad.
Gladys Longacre
Susquehanna, PA
Makes 4-6 servings
Prep. Time: 20-25 minutes
Cooking Time: 3½-6 hours
Ideal slow cooker size: 5-qt.
3-4 lbs. boneless, skinless, chicken breasts
oil
1 onion, chopped
¼ cup chopped green bell pepper
1 cup ketchup
1-2 Tbsp. hickory-smoked barbecue sauce
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
2 Tbsp. vinegar
3 Tbsp. brown sugar
¼ cup water
½ tsp. salt
⅛ tsp. pepper
1. Lightly brown chicken in oil in skillet. Drain off drippings. Arrange chicken in slow cooker.
2. Layer onions and green pepper over chicken.
3. Combine remaining ingredients in bowl. Pour over chicken.
4. Cover. Cook on Low 6 hours or on High 3½-4 hours, or just until chicken is tender but still moist.
Serving suggestion: Serve chicken and sauce over cooked rice.
Barbecued Chicken with Peppers, Onions, and Celery
Joanne Kennedy
Plattsburgh, NY
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 2½-6 hours
Ideal slow cooker size: 4-qt.
2 whole boneless, skinless chicken breasts, cubed
1 medium onion, sliced
1 green bell pepper, sliced
1 cup chopped celery
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1½ cups ketchup
1½ cups water
½ tsp. pepper
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 5-6 hours or on High 2½-3 hours, or until chicken is tender but not dry.
Serving suggestion: Serve over rice with a tossed salad.
Hawaiian Chicken
Leona M. Slabaugh
Apple Creek, OH
Makes 6-8 servings
Prep. Time: 30 minutes
Cooking Time: 3-8 hours
Ideal slow cooker size: 3- to 5-qt.
3 lbs. boneless, skinless chicken breast halves
16-oz. can pineapple slices, drained
15-oz. can mandarin oranges, drained
2 Tbsp. cornstarch
3 Tbsp. brown sugar, packed
2 tbsp. lemon juice
¼ tsp. salt
¼ tsp. ground ginger
1. Combine all ingredients in slow cooker. Stir well.
2. Cover. Cook on Low 6-8 hours or on High 3 hours, or until meat is tender but not dry.
On Christmas Eve we visit our neighbors, just to say “Merry Christmas.” If you set aside 30 minutes per house, you can visit six to eight in no time. Those visits really can make a difference during the year if problems arise (like dogs barking or where to shovel unwanted snow).
Rose Hankins, Stevensville, MD
Chicken Stew with Peppers and Pineapples
Judi Manos
West Islip, NY
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 2¾-6¼ hours
Ideal slow cooker size: 4-qt.
1 lb. boneless, skinless chicken breasts, cut in 1½” cubes
4 medium carrots, sliced into 1” pieces
½ cup chicken broth
2 Tbsp. gingerroot, chopped
1 Tbsp. brown sugar
2 Tbsp. soy sauce
½ tsp. ground allspice
½ tsp. hot pepper sauce
8-oz. can pineapple chunks, drained, with juice reserved
1 Tbsp. cornstarch
1 medium sweet green pepper, cut in 1” pieces
1. Combine chicken, carrots, chicken broth, gingerroot, sugar, soy sauce, allspice, and red pepper sauce in slow cooker.
2. Cover. Cook on Low 5-6 hours or on High 2½-3 hours, or until chicken is tender.
3. Combine pineapple juice and cornstarch in bowl until smooth. Stir into chicken mixture.
4. Add pineapple chunks and green pepper.
5. Cover. Cook on High 15 minutes, or until sauce is slightly thickened.
Serving suggestion: Serve over cooked rice.
Variation:
Add 1 cut-up fresh tomato 30 minutes before end of cooking time.
Pineapple-Glazed Chicken with Sweet Potatoes
Katrina Eberly
Wernersville, PA
Makes 4 servings
Prep. Time: 25-30 minutes
Cooking Time: 3½-4 hours
Ideal slow cooker size: 4- to 5-qt.
3 medium sweet potatoes, peeled and sliced into 1” chunks
⅔ cup, plus 3 Tbsp., flour, divided
1 tsp. salt
1 tsp. onion powder
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pepper
4 5-oz. boneless skinless chicken breast halves
¼ stick (2 Tbsp.) butter
10¾-oz. can cream of chicken soup
¾ cup pineapple juice
2 tsp. brown sugar
1 tsp. grated orange peel
1. Layer sweet potatoes into slow cooker.
2. In a large resealable plastic bag, combine ⅔ cup flour and seasonings. Add chicken, one piece at a time, and shake to coat.
3. In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side, or until lightly browned. (Don’t crowd the skillet or the chicken will steam rather than brown.) Arrange browned chicken over sweet potatoes.
4. Place remaining flour in a medium-sized mixing bowl. Stir in soup, pineapple juice, brown sugar, and orange peel until blended. Pour over chicken.
5. Cover. Cook on Low 3½-4 hours, or until potatoes are soft and chicken is cooked through but not dry.
Serving suggestion: Serve over rice if you wish.
John D. Allen, Rye, CO
Makes 6 servings
Prep. Time: 20 minutes • Cooking Time: 3-4 hours
Ideal slow cooker size: 4- to 5-qt.
6 boneless, skinless chicken breast halves
2 Tbsp. oil
14½-oz. can chicken broth
20-oz. can pineapple chunks
¼ cup vinegar
2 Tbsp. brown sugar
2 tsp. soy sauce
1 garlic clove, minced
1 medium green bell pepper, chopped
3 Tbsp. cornstarch
¼ cup water
1. Brown chicken in oil in skillet until lightly browned. Transfer chicken to slow cooker.
2. Combine remaining ingredients, except cornstarch and water, in bowl. Pour over chicken.
3. Cover. Cook on High 3-4 hours, or just until chicken is tender.
4. Ten minutes before end of cooking time, dissolve cornstarch in water in a small bowl. When smooth, stir into slow cooker until dissolved. Continue cooking until sauce thickens.
Serving suggestion: Serve over rice.
Chicken in a Hurry
Yvonne Boettger
Harrisonburg, VA
Makes 4-5 servings
Prep. Time: 10 minutes
Cooking Time: 3-7 hours
Ideal slow cooker size: 4- to 5-qt.
2½-3 lbs. skinless chicken drumsticks
½ cup ketchup
¼ cup water
¼ cup brown sugar
1 envelope dry onion soup mix
1. Arrange chicken in slow cooker.
2. Combine remaining ingredients in a bowl. Pour over chicken.
3. Cover. Cook on High 3-4 hours or on Low 6-7 hours, or just until chicken is tender.
Tender Barbecued Chicken
Betty Stoltzfus
Honeybrook, PA
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 6-qt.
3-4-lb. broiler chicken, whole, or cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
18-oz. bottle barbecue sauce
¾ cup cola-flavored soda
1. Place chicken in slow cooker.
2. Top with onion and lemon.
3. Combine barbecue sauce and cola in bowl. Pour into slow cooker.
4. Cover. Cook on Low 6-8 hours, or until chicken juices run clear.
5. Cut into serving-sized pieces and serve with barbecue sauce.
6. Slice any leftovers and use in sandwiches.
Carolyn Baer
Conrath, WI
Makes 4 servings
Prep. Time: 25 minutes
Cooking Time: 3½-6¾ hours
Ideal slow cooker size: 4-qt.
2½-3 lbs. chicken breasts, thighs, and/or legs, skinned
1 Tbsp. oil
16-oz. can whole cranberry sauce, divided
¼ cup spicy-sweet Catalina salad dressing
2 Tbsp. dry onion soup mix
1 Tbsp. cornstarch
1. Rinse chicken. Pat dry. Brown in hot oil in skillet. Arrange in slow cooker.
2. In a bowl, combine half of cranberry sauce and all of salad dressing and soup mix. Pour over chicken.
3. Cover. Cook on Low 6 hours or on High 3 hours.
4. Stir cornstarch into remaining cranberry sauce in bowl. Stir into chicken mixture.
5. Turn slow cooker to High. Cover and cook 30-45 minutes more, or until thickened and bubbly.
Serving suggestion: Serve over cooked noodles or rice.
Chicken with Applesauce
Kelly Evenson
Pittsboro, NC
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 4-qt.
4 boneless, skinless chicken breast halves
salt to taste
pepper to taste
2 Tbsp. oil
2 cups applesauce
¼ cup barbecue sauce
½ tsp. poultry seasoning
2 tsp. honey
½ tsp. lemon juice
1. Season chicken with salt and pepper. Brown in oil in skillet for 5 minutes per side.
2. Allow chicken to cool. Then cut up into 1” chunks. Transfer to slow cooker.
3. Combine remaining ingredients in medium-sized bowl. Pour over chicken and mix together well.
4. Cover. Cook on High 2-3 hours, or just until chicken is tender.
Serving suggestion: Serve over rice or noodles.
Saucy Apricot Chicken
Anna Stoltzfus
Honey Brook, PA
Makes 6 servings
Prep. Time: 5-10 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4-qt.
6 boneless, skinless chicken breast halves
2 12-oz. jars apricot preserves
1 pkg. dry onion soup mix
1. Arrange chicken in slow cooker.
2. Combine preserves and onion soup mix in separate bowl. Spoon over chicken.
3. Cover. Cook on Low 4-5 hours.
Serving suggestion: Serve over rice.
I put a tea kettle with water, cinnamon, and apple peels on top of my woodstove. It makes the house smell great.
Kendra Dreps, Liberty, PA
Carlene Horne
Bedford, NH
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 4-qt.
8 boneless, skinless chicken breast halves
½ cup chopped onion
12-oz. jar orange marmalade
½ cup Russian dressing
1 Tbsp. dried parsley, or to taste
1. Arrange chicken and onion in slow cooker.
2. Combine marmalade and dressing in bowl. Pour over chicken.
3. Sprinkle with parsley.
4. Cover. Cook on Low 6-7 hours, or until chicken is just tender.
Serving suggestion: Serve with rice.
Scrumptious Chicken
Kathi Rogge
Alexandria, IN
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 6-qt.
8 skinned chicken breast halves
10¾-oz. can cream of mushroom, or cream of chicken, soup
16 ozs. sour cream
1 envelope dry onion soup mix
fresh basil, or oregano, chopped
1. Arrange chicken in slow cooker.
2. Combine all remaining ingredients, except fresh herbs, in good-sized mixing bowl. Pour over chicken.
3. Cover. Cook on Low 6-7 hours, or until chicken is fork-tender. (If convenient for you, stir after 3 hours of cooking.)
4. Sprinkle with fresh herbs just before serving.
Serving suggestion: Serve with brown and wild rice, mixed, or couscous.
Variation:
1. Cut up 4 lightly cooked chicken breast halves. Place in slow cooker.
2. Add 8 ozs. sour cream, 1 envelope dry onion soup mix, and a 10¾-oz. can cream of mushroom soup. Mix together well.
3. Cover and cook on Low 3-4 hours.
Sherry Conyers
McPherson, KS
Angel Chicken Pasta
Lena Sheatfer
Port Matilda, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 4- to 5-qt.
half a stick (4 Tbsp.) butter
1 pkg. dry Italian-style salad-dressing mix
½ cup white wine
10¾-oz. can condensed golden mushroom soup
half an 8-oz. pkg. cream cheese with chives
4 boneless skinless chicken breast halves
1. In large saucepan, melt butter over low heat. Stir in salad-dressing mix. Blend in wine and soup. Mix in cream cheese and stir until smooth. Do not boil.
2. Arrange chicken in slow cooker. Pour sauce over top.
3. Cover. Cook on Low 5-6 hours, or just until chicken is tender but not dry.
Serving suggestion: When ready to eat, cook pasta. Serve chicken and sauce over pasta.
Leona M. Slabaugh
Apple Creek, OH
Makes 6 servings
Prep. Time: 30-45 minutes
Cooking Time: 2-5 hours
Ideal slow cooker size: 3- to 5-qt.
10½-oz. can cream of celery soup
½ cup white wine, or chicken broth
3½ lbs. chicken, cut-up, divided
paprika
salt
pepper
1. Combine soup and wine in a small bowl.
2. Rinse chicken in cold water. Pat dry.
3. Sprinkle chicken with paprika, salt, and pepper.
4. Place half of chicken in slow cooker.
5. Pour half of soup mixture over chicken.
6. Repeat layers.
7. Cover. Cook on Low 4-5 hours or on High 2-3 hours, or until chicken is tender but not dry.
Creamy Chicken Breasts
Judy Buller
Bluffton, OH
Makes 6-8 servings
Prep. Time: 5-10 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 6-qt.
6-8 skinless chicken breast halves
salt to taste
pepper to taste
paprika to taste
10¾-oz. can cream of mushroom soup
½ cup sour cream
1. Season chicken breasts with salt, pepper, and paprika. Arrange in slow cooker.
2. Combine mushroom soup and sour cream in bowl. Pour over chicken.
3. Cover. Cook on Low 6 hours, or just until tender but not dry.
Serving suggestion: Serve with rice, noodles, or mashed potatoes.
Miriam’s Chicken
Arlene Leaman Kliewer
Lakewood, CO
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 4-qt.
4 boneless, skinless chicken breast halves, cut into 1” chunks
8-oz. pkg. cream cheese, cubed
2 10¾-oz. cans cream soup, your favorite, or a combination of your favorites
1. Place chicken in slow cooker.
2. Combine cream cheese and soups in bowl.
3. Pour over chicken. Stir.
4. Cover. Cook on Low 5-6 hours, or until chicken is cooked through and tender.
Serving suggestion: Serve over croissants split in half. Sprinkle with paprika and parsley.
Involve your guests, whether family or friends, in making your holiday meals. It’s a great way to spend time together, learn different cooking tips and tricks from each other, and share recipes.
Moreen Weaver, Bath, NY
Leesa Lesenski, South Deerfield, MA
Makes 6 servings
Prep. Time: 10 minutes • Cooking Time: 3-6 hours
Ideal slow cooker size: 4-qt.
6 boneless, skinless chicken breast halves
10¾-oz. can cream of broccoli, or broccoli cheese, soup
10¾-oz. can cream of chicken soup
½ cup white wine
4-oz. can sliced mushrooms, undrained, optional
1. Arrange chicken breasts in slow cooker.
2. In bowl mix together soups, wine, and mushroom slices if you wish.
3. Pour over chicken.
4. Cover. Cook on High 3 hours or on Low 6 hours, or until chicken is tender but not dry.
Serving suggestion: Serve over rice or noodles.
Janie’s Chicken a La King
Lafaye M. Musser
Denver, PA
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 3½-4½ hours
Ideal slow cooker size: 4-qt.
10¾-oz. can cream of chicken soup
3 Tbsp. flour
½ tsp. salt
¼ tsp. pepper
dash cayenne pepper
1 lb. boneless chicken thighs, uncooked and cut in pieces
1 rib celery, chopped
½ cup chopped green bell pepper
¼ cup chopped onions
9-oz. bag frozen peas, thawed
1. Combine soup, flour, salt, pepper, and cayenne pepper in slow cooker.
2. Stir in chicken, celery, green pepper, and onion.
3. Cover. Cook on Low 3-4 hours, or until chicken and vegetables are as tender as you like them.
4. Stir in peas.
5. Cover. Cook 30 minutes longer.
Serving suggestion: Serve in pastry cups or over rice, waffles, or toast.
Savory Chicken, Meal #1
Shari Mast
Harrisonburg, VA
Makes 8-10 servings
Prep. Time: 10 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 5-qt.
4 boneless, skinless chicken breast halves
4 skinless chicken quarters
10¾-oz. can cream of chicken soup
1 Tbsp. water
¼ cup chopped sweet red peppers
1 Tbsp. chopped fresh parsley, or 1 tsp. dried parsley
1 Tbsp. lemon juice
½ tsp. paprika
1. Layer chicken in slow cooker.
2. Combine remaining ingredients in bowl. Pour over chicken.
3. Cover. Cook on High 4-5 hours, or until chicken is tender.
Shari Mast
Harrisonburg, VA
Makes 8-10 servings
Prep. Time: 30 minutes
Cooking Time: 3¼-4¼ hours
Ideal slow cooker size: 4- to 5-qt.
leftover chicken and broth from Savory Chicken, Meal #1
2 carrots
1 rib celery
2 medium-sized onions
2 Tbsp. flour or cornstarch
¼ cup cold water
1. For a second Savory Chicken Meal, pick leftover chicken off bone. Set aside.
2. Return remaining broth to slow cooker. Stir in thinly sliced carrots and celery, and onions cut up in chunks.
3. Cover. Cook 3-4 hours on High.
4. In small bowl, mix flour or cornstarch with cold water. When smooth, stir into hot broth.
4. Stir in cut-up chicken. Heat 15-20 minutes, or until broth thickens and chicken is hot.
Serving suggestion: Serve over rice or pasta.
Creamy Chicken and Vegetables
Dawn M. Propst
Levittown, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 4-qt.
10¾-oz. can cream of mushroom soup, divided
4 boneless, skinless chicken breast halves
16-oz. pkg. frozen vegetable medley (broccoli, cauliflower, and carrots), thawed and drained
½ tsp. salt
⅛-¼ tsp. pepper
1 cup shredded cheddar cheese, divided
1. Pour small amount of soup in bottom of slow cooker.
2. Add chicken breasts, vegetables, and seasonings.
3. Mix in ½ cup cheddar cheese. Stir in remaining soup.
4. Cover. Cook on Low 5-6 hours, or until vegetables are cooked and chicken is no longer pink.
5. Sprinkle with remaining cheese 10-15 minutes before serving.
Chicken Alfredo
Dawn M. Propst
Levittown, PA
Makes 4-6 servings
Prep. Time: 20 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 4-qt.
16-oz. jar Alfredo sauce, divided
4-6 boneless, skinless chicken breast halves
8 ozs. dry noodles, cooked
4-oz. can mushroom pieces and stems, drained
1 cup shredded mozzarella cheese, or ½ cup grated Parmesan cheese
1. Pour about one-third of Alfredo sauce in bottom of slow cooker.
2. Add chicken and cover with remaining sauce.
3. Cover. Cook on Low 6 hours, or until chicken is tender but not dry.
4. Fifteen minutes before serving, add noodles and mushrooms to cooker ingredients, mixing well.
5. Sprinkle top with cheese. Dish is ready to serve when cheese is melted.
Serving suggestion: Serve with green salad and Italian bread.
Rhonda Burgoon
Collingswood, NJ
Makes 4-6 servings
Prep. Time: 25 minutes
Cooking Time: 4¼-9¼ hours
Ideal slow cooker size: 4-qt.
2 cups sliced carrots
1½ cups chopped onions
1 cup sliced celery
2 Tbsp. snipped fresh parsley
bay leaf
3 medium-sized chicken legs and thighs (about 2 lbs.), skin removed
2 10¾-oz. cans cream of chicken soup
½ cup water
1 tsp. dried thyme
1 tsp. salt
¼ tsp. pepper
1 cup peas
1. Place carrots, onions, celery, parsley, and bay leaf in slow cooker.
2. Arrange chicken on top of vegetables.
3. Combine soup, water, thyme, salt, and pepper in bowl. Pour over chicken and vegetables.
4. Cover. Cook on Low 8-9 hours or on High 4-4½ hours.
5. Remove chicken from slow cooker. Cool slightly.
6. Debone chicken, cut into bite-sized pieces, and return to slow cooker.
7. Remove and discard bay leaf.
8. Stir peas into mixture in slow cooker. Cook 5-10 minutes.
Serving suggestion: Pour over 12-oz. pkg. cooked noodles. Toss gently to combine. Serve with crusty bread and a salad.
Szechwan-Style Chicken and Broccoli
Jane Meiser, Harrisonburg, VA
Makes 4 servings
Prep. Time: 20 minutes • Cooking Time: 1-3 hours
Ideal slow cooker size: 4-qt.
2 whole boneless, skinless chicken breasts
oil
½ cup picante sauce
2 Tbsp. soy sauce
½ tsp. sugar
½ Tbsp. quick-cooking tapioca
1 medium onion, chopped
2 garlic cloves, minced
½ tsp. ground ginger
2 cups broccoli florets
1 medium red bell pepper, cut into pieces
1. Cut chicken into 1” cubes. Brown lightly in oil in skillet. Place meat in slow cooker.
2. Stir in remaining ingredients.
3. Cover. Cook on High 1-1½ hours or on Low 2-3 hours.
Chicken Gumbo
Virginia Bender
Dover, DE
Makes 6-8 servings
Prep. Time: 25 minutes
Cooking Time: 2½-6 hours
Ideal slow cooker size: 4-qt.
1 large onion, chopped
3-4 garlic cloves, minced
1 green bell pepper, diced
2 cups okra, sliced
2 cups tomatoes, chopped
4 cups chicken broth
1 lb. chicken breast, cut into 1” pieces
2 tsp. Old Bay Seasoning
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 5-6 hours or on High 2½-3 hours.
Serving suggestion: Serve over rice.
Sharon Swartz Lambert
Dayton, VA
Deborah Santiago
Lancaster, PA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 4-qt.
6-8 slices thinly sliced dried beef
4-6 boneless, skinless chicken breast halves
2-3 slices bacon, cut in half lengthwise
10¾-oz. cream of mushroom soup
8 oz. sour cream
½ cup flour
1. Line bottom of slow cooker with dried beef.
2. Roll up each chicken breast half and wrap with a half-slice of bacon. Place in slow cooker.
3. Combine remaining ingredients in bowl. Pour over breasts.
4. Cover. Cook on Low 6-8 hours, or until chicken and bacon are fully cooked but not dry.
Serving suggestion: Serve with cooked noodles, rice, or mashed potatoes.
Creamy Nutmeg Chicken
Amber Swarey
Honea Path, SC
Makes 6 servings
Prep. Time: 25 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
6 boneless, skinless chicken breast halves
oil
¼ cup chopped onions
¼ cup minced parsley
2 10¾-oz. cans cream of mushroom soup
½ cup sour cream
½ cup milk
1 Tbsp. ground nutmeg
¼ tsp. sage
¼ tsp. dried thyme
¼ tsp. crushed rosemary
1. Brown chicken in skillet in oil. Reserve drippings and place chicken in slow cooker.
2. Sauté onions and parsley in drippings until onions are tender.
3. Stir in remaining ingredients. Mix well. Pour over chicken.
4. Cover. Cook on Low 3-4 hours, or until juices run clear.
Serving suggestion: Serve over mashed or fried potatoes, or rice.
Slow Cooker Creamy Chicken Italian
Sherri Grindle
Goshen, IN
Makes 8 servings
Prep. Time: 10-15 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 4- to 5-qt.
8 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ cup water
8-oz. pkg. cream cheese, softened
10¾-oz. can cream of chicken soup
4-oz. can mushrooms, drained
1. Place chicken in greased slow cooker.
2. Combine salad-dressing mix and water in bowl. Pour over chicken.
3. Cover. Cook on Low 4-5 hours.
4. In saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese. Stir in mushrooms. Pour over chicken.
5. Cover. Cook 1 additional hour on Low.
Serving suggestion: Serve over noodles or rice.
Variation:
Add frozen vegetables along with the mushrooms in Step 4.
Mushroom Chicken in Sour Cream Sauce
Lavina Hochstedler
Grand Blanc, MI
Joyce Shackelford
Green Bay, WI
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 3-7 hours
Ideal slow cooker size: 6-qt.
1½ tsp. salt
¼ tsp. pepper
½ tsp. paprika
¼ tsp. lemon pepper
1 tsp. garlic powder
6 skinless, bone-in chicken breast halves
10¾-oz. can cream of mushroom soup
8 oz. sour cream
½ cup dry white wine, or chicken broth
½ lb. fresh mushrooms, sliced
1. Combine salt, pepper, paprika, lemon pepper, and garlic powder in a small bowl. Rub over chicken. Place meat in slow cooker.
2. Combine soup, sour cream, and wine or broth in bowl. Stir in mushrooms. Spoon over chicken, being careful not to disturb rub.
3. Cover. Cook on Low 5-7 hours or on High 3 hours, or until chicken is fully cooked but not dry.
Serving suggestion: Serve over potatoes, rice, or couscous. Delicious accompanied with broccoli-cauliflower salad and applesauce.
Indonesian Peanut Chicken
Naomi Ressler
Harrisonburg, VA
Makes 6 servings
Prep. Time: 15-20 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 4-qt.
1½ lbs. boneless, skinless chicken breasts, cut into chunks
⅓ cup chopped onions
⅓ cup water
¼ cup creamy, or chunky, peanut butter
3 Tbsp. chili sauce
¼ tsp. salt
¼ tsp. pepper
¼ tsp. cayenne pepper
cooked rice, or soba noodles
6 Tbsp. chopped peanuts
6 Tbsp. chopped sweet red peppers
1. Place chicken in slow cooker.
2. In a small bowl, combine onions, water, peanut butter, chili sauce, salt, and peppers. Pour over chicken.
3. Cover. Cook on Low 4 hours, or until chicken is tender.
4. Serve over rice or soba noodles. Sprinkle with peanuts and red peppers.
Chicken Cashew Dish
Dorothy Horst
Tiskilwa, IL
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3-qt.
14-oz. can bean sprouts, drained
3 Tbsp. butter, melted
4 green onions, chopped
4-oz. can mushroom pieces, drained
10¾-oz. can cream of mushroom soup
1 cup sliced celery
12½-oz. can chunk chicken breast, or 1 cup cooked chicken, cubed
1 Tbsp. soy sauce
1 cup cashew nuts
1. Combine all ingredients except nuts in slow cooker.
2. Cover. Cook on Low 3-4 hours or on High 2-2½ hours.
3. Stir in cashew nuts before serving.
Serving suggestion: Serve over rice.
Note:
I teach English as a Second Language to Vietnamese women. Occasionally they invite us to join them for dinner on Vietnamese New Year. We enjoy the fellowship and Vietnamese traditions immensely. They always have a “Lucky Tree,” a tree with yellow flowers which blooms in Vietnam on New Year’s. They decorate the tree by hanging red envelopes in it. Each contains a money gift; one is given to each unmarried person present, including the babies.
Chicken Azteca
Katrine Rose
Woodbridge, VA
Makes 10-12 servings
Prep. Time: 15-20 minutes
Cooking Time: 2½-6½ hours
Ideal slow cooker size: 6- to 7-qt.
2 15-oz. cans black beans, drained
4 cups frozen corn kernels
2 garlic cloves, minced
¾ tsp. ground cumin
2 cups chunky salsa, divided
10 boneless, skinless chicken breast halves
2 8-oz. pkgs. cream cheese, cubed
1. Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.
2. Arrange chicken breasts over top. Pour remaining salsa over top.
3. Cover. Cook on High 2-3 hours or on Low 4-6 hours, or until chicken is tender but not dry.
4. Remove chicken and cut into bite-sized pieces. Return to cooker.
5. Stir in cream cheese. Cook on High until cream cheese melts.
Serving suggestion: Spoon chicken and sauce over cooked rice. Top with shredded cheese.
Tamale Chicken
Jeanne Allen
Rye, CO
Makes 6 servings
Prep. Time: 45 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
1 medium onion, chopped
4-oz. can chopped green chilies, drained
2 Tbsp. oil
10¾-oz. can cream of chicken soup
2 cups sour cream
1 cup sliced ripe olives
1 cup chopped stewed tomatoes
2 cups shredded cheddar cheese
8 boneless, skinless chicken breast halves, cooked* and chopped
16-oz. can beef tamales, chopped
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. pepper
½ cup shredded cheddar cheese, divided
1. Sauté onion and chilies in oil in skillet. Place in slow cooker.
2. Combine all remaining ingredients, except ½ cup shredded cheese, in slow cooker.
3. Top with remaining cheese.
4. Cover. Cook on High 3-4 hours.
Serving suggestion: Pass chopped fresh tomatoes, shredded lettuce, sour cream, salsa, and guacamole so guests can top their Tamale Chicken with these condiments.
*You can cook the chicken breasts by placing them in your slow cooker. Sprinkle generously with salt and pepper. Pour 3-4 cups water into cooker, along its interior side so as not to wash the seasonings off the meat. Cover. Cook on Low 6 hours or so, until chicken is fork-tender but not dry.
Choose a country that has special meaning for your family and plan a holiday menu around the foods of that country. For example, our children grew up in Honduras where tamales were served on Christmas and New Year’s Eve. These foods bring back special memories.
Elena Yoder, Albuquerque, NM
Kelly Evenson
Pittsboro, NC
Makes 8 servings
Prep. Time: 25 minutes
Cooking Time: 4-4½ hours
Ideal slow cooker size: 5-qt.
1 cup uncooked converted white rice
28-oz. can diced peeled tomatoes
6-oz. can tomato paste
3 cups hot water
1 envelope dry taco seasoning mix
4 whole boneless, skinless chicken breasts, uncooked and cut into ½” cubes
2 medium onions, chopped
1 green bell pepper, chopped
4-oz. can diced green chilies
1 tsp. garlic powder
½ tsp. pepper
1. Combine all ingredients except chilies and seasonings in large slow cooker.
2. Cover. Cook on Low 4-4½ hours, or until rice is tender and chicken is cooked.
3. Stir in green chilies and seasonings and serve.
Serving suggestion: Serve with mixed green leafy salad and refried beans.
Red Pepper Chicken
Sue Graber
Eureka, IL
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4-qt.
4 boneless, skinless chicken breast halves
15-oz. can black beans, drained
12-oz. jar roasted red peppers, undrained
14½-oz. can Mexican stewed tomatoes, undrained
1 large onion, chopped
½ tsp. salt
pepper to taste
1. Place chicken in slow cooker.
2. Combine beans, red peppers, stewed tomatoes, onion, salt, and pepper in a good-sized mixing bowl. Pour over chicken.
3. Cover. Cook on Low 4-6 hours, or until chicken is tender and no longer pink.
Serving suggestion: Serve over rice.
Chicken and Seafood Gumbo
Dianna Milhizer
Brighton, MI
Makes 12 servings
Prep. Time: 40-45 minutes
Cooking Time: 8-10 hours
Ideal slow cooker size: 6-qt.
1 cup chopped celery
1 cup chopped onions
½ cup chopped green bell peppers
¼ cup olive oil
¼ cup, plus 1 Tbsp., flour
6 cups chicken stock
2 lbs. chicken, skin removed and cut up
3 bay leaves
1½ cups sliced okra
12-oz. can diced tomatoes
1 tsp. Tabasco sauce
salt to taste
pepper to taste
1 lb. ready-to-eat shrimp
½ cup snipped fresh parsley
1. Sauté celery, onions, and peppers in oil in skillet.
2. Blend in flour and chicken stock until smooth. Cook 5 minutes. Pour into slow cooker.
3. Stir remaining ingredients, except seafood and parsley, into slow cooker.
4. Cover. Cook on Low 8-10 hours, or until chicken is tender but not dry.
5. One hour before serving add shrimp and parsley.
6. Remove bay leaves before serving.
Serving suggestion: Serve over white rice.
Jeanne Allen
Rye, CO
Makes 6-8 servings
Prep. Time: 40 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4-qt.
1 lb. pork, or turkey, sausage
6 chicken breast halves, cooked* and chopped (save 4 cups broth)
half a large sweet green pepper, chopped
1 medium onion, chopped
4 ribs celery, chopped
1 cup uncooked rice
2-oz. pkg. dry noodle-soup mix
½ cup sliced almonds
1-2 oz. jar pimentos, chopped
1. Brown sausage in skillet. Drain off any drippings. Place meat in slow cooker.
2. Add all other ingredients, except almonds and pimentos, to slow cooker. Stir well.
3. Top with almonds and pimentos.
4. Cover. Cook on High 4-6 hours, or until rice is done and liquid has been absorbed.
5. Stir well 1 hour before serving.
*See page 175, at end of recipe for Tamale Chicken, for instructions about cooking chicken in your slow cooker.
Company Casserole
Vera Schmucker
Goshen, IN
Makes 4-6 servings
Prep. Time: 15-20 minutes
Cooking Time: 3-8 hours
Ideal slow cooker size: 5-qt.
1¼ cups uncooked long-grain rice
1 stick (8 Tbsp.) butter, melted
3 cups chicken broth
3-4 cups cut-up cooked chicken breast
2 4-oz. cans sliced mushrooms, drained
⅓ cup soy sauce
12-oz. pkg. shelled frozen shrimp, thawed
8 green onions, chopped, 2 Tbsp. reserved
⅔ cup slivered almonds
1. Combine rice and butter in slow cooker. Stir to coat rice well.
2. Add remaining ingredients, except almonds and 2 Tbsp. green onions.
3. Cover. Cook on Low 6-8 hours or on High 3-4 hours, until rice is tender.
4. Thirty minutes before end of cooking time, stir in thawed shrimp.
5. Sprinkle almonds and green onions over top before serving.
Serving suggestion: Serve with green beans, tossed salad, and fruit salad.
Chicken Broccoli Rice Casserole
Gloria Julien
Gladstone, MI
Makes 4-6 servings
Prep. Time: 30 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 5-qt.
1 onion, chopped
3 Tbsp. oil
2-3 cups uncooked chicken, cut in 1” pieces
10¾-oz. can cream of chicken soup
12-oz. can evaporated milk
2 cups cubed Velveeta cheese
3 cups cooked rice
2 cups frozen broccoli cuts, thawed
¼ tsp. pepper
4-oz. can mushrooms, drained
1. Sauté onion in oil in skillet.
2. Add chicken and sauté until no longer pink.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on Low 2-3 hours.
Notes:
1. This is an ideal dish for people who are not big meat-eaters.
2. This is good carry-in for potluck or fellowship meals. I put the ingredients together the night before.
Fannie Miller
Hutchinson, KS
Makes 10-12 servings
Prep. Time: 15 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 6- to 7-qt.
2 cups dry instant rice
10¾-oz. can cream of chicken soup
10¾-oz. can cream of mushroom soup
10¾-oz. can cream of celery soup
1 stick (8 Tbsp.) butter
1 soup can water
10 skinless chicken breast halves, or 1 large chicken, cut into 10-12 pieces
1 envelope dry onion soup mix
1. Place rice in large slow cooker.
2. Combine soups, butter, and water in large bowl. Pour half over rice.
3. Lay chicken over rice. Pour remaining soup mixture over chicken.
4. Sprinkle with dry onion soup mix.
5. Cover. Cook on Low 4-6 hours, or until chicken is done but not dry, and rice is tender but not mushy.
Chicken Pasta
Evelyn L. Ward
Greeley, CO
Makes 4 servings
Prep. Time: 25-30 minutes
Cooking Time: 4 hours and 20 minutes
Ideal slow cooker size: 4-qt.
1½-lb. boneless, skinless chicken breast
1 large zucchini, diced
1 envelope chicken gravy mix
2 Tbsp. water
2 Tbsp. evaporated milk, or cream
1 large tomato, chopped
4 cups cooked macaroni
8 ozs. smoked Gouda cheese, grated
1. Cut chicken into 1” cubes. Place in slow cooker.
2. Add zucchini, gravy mix, and water, and stir together.
3. Cover. Cook on Low 4 hours.
4. Add milk and tomato. Cook an additional 20 minutes.
5. Stir in pasta. Top with cheese. Serve immediately.
Our Favorite Chicken and Stuffing
Kim Stoll
Abbeville, SC
Makes 6 servings
Prep. Time: 10-15 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 5-qt.
6 boneless, skinless chicken breast halves
6 slices Swiss cheese
¼ cup milk
10¾-oz. can cream of mushroom, or chicken, soup
2 cups stuffing mix
1 stick (8 Tbsp.) butter, melted
1. Grease slow cooker with nonstick cooking spray.
2. Top each breast half with slice of cheese. Arrange cheese-covered chicken in slow cooker.
3. In a mixing bowl, combine milk and soup until smooth. Pour over chicken. (If you’ve stacked the breasts, lift the ones on top to make sure the ones on the bottom are topped with sauce, too.)
4. Sprinkle stuffing mix evenly over sauced chicken, including those on the bottom.
Depending on the number of guests you may do formal or informal. Thanksgiving with 40 has me using disposables. Christmas with seven adults calls for fine china and crystal at our house.
Colleen Heatwole, Burton, MI
5. Drizzle with melted butter.
6. Cover. Cook on High 3 hours or on Low 5 hours, or just until meat is tender but not dry.
Variation:
Use cornbread stuffing instead of regular stuffing mix.
Betty Moore
Plano, IL
Chicken Dressing
Lydia A. Yoder
London, ON
Makes 20 servings
Prep. Time: 40-45 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 6-qt.
1½ sticks (12 Tbsp.) butter
1 cup chopped onions
2 cups chopped celery
2 Tbsp. parsley flakes
1½ tsp. salt
½ tsp. pepper
3½-4 cups chicken broth
12-14 cups dried bread cubes
4 cups cut-up, cooked chicken*
2 eggs, beaten
1 tsp. baking powder
1. Sauté onion and celery in butter in skillet.
2. Combine seasonings and broth in large bowl. Mix in bread cubes.
3. Fold in chicken and sautéed onions and celery.
4. Add eggs and baking powder.
5. Lightly pack into large slow cooker.
6. Cover. Cook on Low 3-4 hours.
Serving suggestion: Serve with turkey or chicken, mashed potatoes, a vegetable, and lettuce salad.
*For instructions about how to cook chicken in your slow cooker, see page 175, at end of recipe for Tamale Chicken. (Or use leftover chicken.)
Tip:
The longer the dressing cooks, the drier it will become. Keep that in mind if you do not care for moist stuffing.
Chicken and Stuffing Dinner
Trudy Kutter
Corfu, NY
Makes 4-6 servings
Prep. Time: 20 minutes
Cooking Time: 6¾-7 hours
Ideal slow cooker size: 6-qt.
4-6 skinless chicken breast halves
10¾-oz. can cream of chicken, or celery, soup
4-6 potatoes, peeled and sliced
6-oz. pkg. stuffing mix
1¼ cups water
¼ stick (2 Tbsp.) melted butter
1-1½ cups frozen green beans, thawed
1. Arrange chicken in slow cooker.
2. Spoon soup over chicken.
3. Top with potatoes.
4. Combine stuffing mix, water, and butter in bowl. Spoon over potatoes.
5. Cover. Cook on Low 6 hours.
6. Sprinkle green beans over stuffing.
7. Cover. Cook on Low 45-60 minutes, or until beans are just tender.
Serving suggestion: Serve with a salad.
Bonnie Miller
Louisville, OH
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 3½-8½ hours
Ideal slow cooker size: 4-qt.
2 lbs. boneless, skinless chicken breast halves
1¾ cups chicken broth
2 chicken bouillon cubes
2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
2 celery ribs, cut into 1” pieces
6 small carrots, cut into 1” chunks
Biscuits:
2 cups buttermilk biscuit mix
½ cup, plus 1 Tbsp., milk
1 tsp. parsley
1. Arrange chicken in slow cooker.
2. Dissolve bouillon in broth in bowl. Stir in salt, pepper, and poultry seasoning.
3. Pour over chicken.
4. Spread celery and carrots over top.
5. Cover. Cook on Low 6-8 hours or on High 3-3½ hours, or until chicken is tender but not dry.
6. Combine Biscuit ingredients in a bowl until just moistened. Drop by spoonfuls over steaming chicken.
7. Cover. Cook on High 35 minutes. Do not remove cover while dumplings are cooking. Serve immediately.
Scalloped Chicken
Brenda Joy Sonnie
Newton, PA
Makes 4-6 servings
Prep. Time: 15-30 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 5-qt.
4 cups cooked chicken*
1 box stuffing mix for chicken
2 eggs
1 cup water
1½ cups milk
1 cup frozen peas
1. In large bowl, combine chicken and dry stuffing mix. Place in slow cooker.
2. In same bowl, beat together eggs, water, and milk. Pour over chicken and stuffing.
3. Cover. Cook on High 2-3 hours.
4. Add frozen peas during last hour of cooking.
Variation:
For more flavor use chicken broth instead of water.
*If you don’t have leftover cooked chicken, turn to page 175, at end of recipe for Tamale Chicken, for instructions about how to cook chicken in your slow cooker.
Brunswick Stew
Violette Denney
Carrollton, GA
Makes 8-10 servings
Prep. Time: 30-60 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 8-qt.
3 lbs. boneless, skinless chicken breasts
reserved chicken broth (from cooking chicken breasts)
2 lbs. lean ground beef
2 cans creamed corn
1 can whole-kernel corn, drained
2 cups ketchup
1 cup mild barbecue sauce
2 Tbsp. Worcestershire sauce
2 large sweet onions, chopped
15-oz. can English peas, drained
1 qt. stewed tomatoes
salt and pepper to taste
1. In good-sized stockpot, cook chicken in 2” of water. Cover and cook slowly, just until meat is tender but not at all dry.
2. Remove chicken to platter and allow to cool. (Reserve broth.) When cool enough to handle, cut chicken into small chunks.
3. Meanwhile, brown ground beef in large skillet. Stir occasionally with wooden spoon, breaking up clumps. Brown until meat is no longer pink.
4. Place 1 cup chicken broth in slow cooker. (Reserve rest of broth.)
5. Drain drippings off browned ground beef. Add beef to slow cooker.
6. Stir all other ingredients into slow cooker.
7. Cover. Cook on Low 4 hours.
Notes:
1. Add more broth if the Stew gets thicker than you like. Use canned broth if you need to.
2. If you have leftovers, this Stew freezes well and is welcome on any cold day when you want something hot.
3. Serve this as soup, or over pasta as a topping.
Hot Chicken Sandwiches
Glenna Fay Bergey
Lebanon, OR
Makes 6-8 servings
Prep. Time: 5 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 6-qt.
1 large chicken, whole or cut up
1 cup water
1. Place chicken in slow cooker. Add water.
2. Cover. Cook on Low 6-7 hours.
3. Debone chicken. Mix cut-up chicken with broth.
4. Spoon into dinner rolls with straining spoon to make small hot sandwiches.
Serving suggestion: Top with your favorite condiments.
Tip:
This is also a great way to prepare cooked chicken for soups or casseroles. Save the broth if you think you might make soup.
Barbecued Chicken Sandwiches
Brittany Miller
Millersburg, OH
Makes 10 servings
Prep. Time: 25-30 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 5-qt.
3 lbs. boneless, skinless chicken thighs
1 cup ketchup
1 small onion, chopped
¼ cup water
¼ cup cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 garlic clove, minced
1 bay leaf
2 tsp. paprika
1 tsp. dried oregano
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
1. Place chicken in slow cooker.
2. In a medium-sized mixing bowl, combine ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf, and seasonings. Pour over chicken.
3. Cover. Cook on Low 5 hours, or until meat is tender.
4. Discard bay leaf.
5. Remove chicken to large bowl. Shred meat with 2 forks. Return chicken to slow cooker.
6. Stir shredded chicken and sauce together thoroughly.
7. Cover. Cook on Low 30 minutes. Remove lid. Continue cooking 30 more minutes, allowing sauce to cook off and thicken.
Serving suggestion: This is enough chicken and sauce to fill up to 10 sandwich rolls.
Shirley Unternahrer
Wayland, IA
Makes 16 appetizer servings, or 6-8 main-dish servings
Prep. Time: 35-40 minutes
Cooking Time: 2½-5 hours
Ideal slow cooker size: 4-qt.
3 lbs. chicken wings
salt to taste
pepper to taste
1¾ cups honey
1 cup soy sauce
½ cup ketchup
2 Tbsp. canola oil
2 Tbsp. sesame oil
2 garlic cloves, minced
toasted sesame seeds
1. Rinse wings. Cut at joint. Sprinkle with salt and pepper. Place on broiler pan.
2. Broil 5 inches from broiler flame, 10 minutes on each side. Place chicken in slow cooker.
3. Combine remaining ingredients in bowl, except sesame seeds. Pour over chicken.
4. Cover. Cook on Low 5 hours or on High 2½ hours.
5. Sprinkle sesame seeds over top just before serving.
6. Serve as appetizer, or with white or brown rice and shredded lettuce to turn this appetizer into a meal.
Note:
My husband and his co-workers have a pot-luck-lunch at work. It’s a good way to break the monotony of the week or month. And it gives them a chance to share with each other.
What better way to have the food ready than in a slow cooker!
A loaf of homemade bread is an excellent gift. What comfort comes from a warm loaf, knowing that someone slowed down enough to make it and share it. My mother did this often. Her baking was a way of making the kitchen a comfortable place to be. She was so encouraging when teaching me to bake or cook.
Shirley Unternahrer, Wayland, IA
Chicken Wings Colorado
Nancy Rexrode Clark
Woodstock, MD
Makes 6-8 servings
Prep. Time: 40 minutes
Cooking Time: 6½-7½ hours
Ideal slow cooker size: 4-qt.
1½ cups sugar
¼ tsp. salt
1 chicken bouillon cube
1 cup cider vinegar
½ cup ketchup
2 Tbsp. soy sauce
12-16 chicken wings
¼ cup cornstarch
½ cup cold water
red hot sauce to taste, optional
1. Combine sugar, salt, bouillon cube, vinegar, ketchup, and soy sauce in slow cooker. Turn to High and bring sauce to a boil.
2. Add chicken wings, pushing them down into sauce.
3. Cover. Cook on Low 6-7 hours.
4. Combine cornstarch and cold water in small bowl. Stir into slow cooker.
5. Cover. Cook on High until liquid thickens, about 30 minutes.
6. Season with red hot sauce, or let each diner add to his or her own serving.