CROCKPOT CHICKEN II RECIPE
1 large chicken, cut-up
2 c. soy sauce
2 c. vinegar
Put in crockpot and cook on high 4-5 hours.
CROCKPOT CHICKEN ALA KING
1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice
Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper. Cover and cook on low 7-8 hours or until meat is cooked through. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.
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 cup dry white wine (optional but really adds a nice taste)
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 for canned if you prefer.
CROCKPOT CHICKEN & NOODLES
4 carrots, sliced
4-5 pieces chicken
1 small onion, chopped
2 cups water
4 chicken bouillon cubes
1 tsp garlic salt
salt & pepper, to taste
1 lb egg noodles
Place carrots in CP, followed by all ingredients except noodles. Cook on LOW for 8 hours. At the end of cooking time, cook egg noodles on stovetop. While noodles cook, remove chicken from CP & cut into bite-size pieces. Return chicken & noodles to CP. If desired, thicken broth with cornstarch & water. Just be sure to add some of the broth to your cornstarch mixture first. This will prevent any lumps from forming.
|