SLOW COOKER CHICKEN RECIPE VIDEO

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Wednesday, June 27, 2012

Slow Cooker Lemon Garlic Chicken Recipe

Slow Cooker Lemon Garlic Chicken Recipe
Slow Cooker Chicken Ingredients:
  •     4 chicken breasts boneless and skinless
  •     2 teaspoons oregano leaves
  •     1 teaspoon sea salt
  •     1 teaspoon crushed black pepper
  •     1 tablespoon cornflour
  •     Spray cooking oil
  •     1 cup chicken stock
  •     4 tablespoons fresh lemon juice
  •     4 cloves garlic crushed
  •     1/2 cup white wine
Slow Cooker Chicken Instructions:
1. Wash chicken and dry on paper towels
2. Combine oregano, salt and pepper and cornflour in a small bowl. Sprinkle on the chicken and rub it into the chicken breasts
3. Fry the chicken breasts until browned with the spray cooking oil
4. Transfer the browned chicken to the slow cooker
5. Combine the stock, lemon juice, wine, garlic and add to the slow cooker
6. Cover and cook on High for 3 hours or on Low for 6 hours
7. Remove chicken onto plates to serve
8. Add cream to the remaining liquid and stir well and heat in a small pan to serve over the chicken

Tuesday, June 19, 2012

Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Ingredients

* 1 onion, chopped
* 1 (16 ounce) can chili beans
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn, drained
* 1 (8 ounce) can tomato sauce
* 1 (12 fluid ounce) can or bottle beer
* 2 (10 ounce) cans diced tomatoes with green chilies, undrained
* 1 (1.25 ounce) package taco seasoning
* 3 whole skinless, boneless chicken breasts
* shredded Cheddar cheese (optional)
* sour cream (optional)
* crushed tortilla chips (optional)

Slow Cooker Chicken Instructions :

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Wednesday, June 13, 2012

Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

Slow Cooker Chicken Ingredients

* 1 pound shredded, cooked chicken
* 1 (15 ounce) can whole peeled tomatoes, mashed
* 1 (10 ounce) can enchilada sauce
* 1 medium onion, chopped
* 1 (4 ounce) can chopped green chile peppers
* 2 cloves garlic, minced
* 2 cups water
* 1 (14.5 ounce) can chicken broth
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 bay leaf
* 1 (10 ounce) package frozen corn
* 1 tablespoon chopped cilantro
* 7 corn tortillas
* vegetable oil

Slow Cooker Chicken Instructions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Enjoy the chicken soup !