looking for chicken crockpot recipes? HELP

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Replies

  • hesn92
    hesn92 Posts: 5,966 Member
    It's not really that healthy... But... It's really good.

    Angel chicken pasta

    About 3-4 boneless chicken breasts
    A package of cream cheese. I used 1/3 less fat
    A can of cream of chicken soup plus a can of water
    1 tbsp of chicken bouillon
    Italian seasoning to your liking. I used probably 1.5 or 2 tbsp

    And that's it. Serve over noodles of your choice. But if you make a higher chicken to sauce ratio, I like to just eat it by itself. It's soo good lol
  • gertsbride
    gertsbride Posts: 1
    Try www.laaloosh.com. I've cooked something from this site every night this week and my family has liked most all of it. I did chicken cordon bleu tonight and they all LOVED it. It was in the crock pot. Super easy and delicious!
  • courtniemarie
    courtniemarie Posts: 172 Member
    Cooking chicken in the crock pot is perfect. Season it however you want with some olive oil or melted butter/marg and let cook on low for 3-4 hours. Cuts like butter and delicious in any recipe!
  • ItalGal123
    ItalGal123 Posts: 13 Member
    3 lbs. chicken
    1 bottle franks buffalo sauce
    1 hidden valley ranch dip mix

    cook on low heat for eight hours.
    put in tortillas or pita pockets

    ^ this. I've tried it with 6 chicken breasts - amazing!
  • Bbmsmom
    Bbmsmom Posts: 5
    You could totally use chicken for this...we use turkey breast loin because it's leaner...still moist because the way it's cooked. The official recipe is Jerked Turkey Soup...it does have a little zing to it, nice....

    1/4 tsp ground allspice
    1/4 tsp cayenne pepper
    1/2 tsp ground ginger
    1/2 tsp garlic salt
    1/2 tsp back pepper, divided
    1 lb uncooked boneless, skinless turkey breast, cut into 1 inch chunks (or chicken)
    1 clove minced garlic
    1 medium uncooked onion, chopped
    14 1/2 oz canned diced tomatoes, fire roasted with green chilies, undrained
    15 oz canned black beans
    2 cups fat free chicken broth
    1/2 tsp salt
    1 TBS line juice
    2 TBS fresh minced cilantro

    In medium bowl, combine allspice, cayenne, ginger, garlic salt and 1/4 tsp black pepper. Add turkey and toss to coat; set aside for 15 minutes.

    Place turkey in a 5 quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 tsp black pepper; stir. Cover and cook on low setting for 6 to 7 hours. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
  • MZNIKKIBOO
    MZNIKKIBOO Posts: 190
    bump
  • nannurse
    nannurse Posts: 20 Member
    Great ideas. Thanks everyone!
  • Monkeymomma05
    Monkeymomma05 Posts: 116
    bump
  • AngieWood611
    AngieWood611 Posts: 38 Member
    These recipes looks sooooo yummy!
  • smilingselena
    smilingselena Posts: 141 Member
    Crockpot Fajitas

    2 lbs chicken breast or tenders
    1 pkg fajita seasoning
    2/3 cup of your favorite salsa
    2-3 large sweet bell peppers, cut into strips

    Cut chicken into large chunks, place into crockpot. Mix fajita mix with salsa and pour over chicken. Cook on high for about 4-5 hours or on low about 7-8. 30- 60 minutes before serving place bell peppers on top. Once cooked, shred chicken with fork and mix in peppers.

    Makes about 6 servings at 150 calories and 18 grams of protein per serving.

    This dish was tasty topped with fat-free sour cream and cheese. It would be great on a salad, paired with some fat-free re-fried beans and rice
  • GarthBear
    GarthBear Posts: 51 Member
    Bump!
  • Newlyfe74
    Newlyfe74 Posts: 41 Member
    bump
  • angelalf1979
    angelalf1979 Posts: 244 Member
    Bump
  • BrendaHyde
    BrendaHyde Posts: 115 Member
    Thanks for sharing.
  • SweetMegz04
    SweetMegz04 Posts: 459 Member
    The other night I was experimenting with the "Salsa Chicken" and I came up with this...


    6-8 Boneless, Skinless Chicken Thighs
    1 Normal size Container of Salsa (any kind you like)
    1.5 Cups of Frozen Corn
    1 Can of Black Beans, Drained.
    1 whole package of the Laughing Cow- Queso Cheese (8 Wedges)
    Cummin
    Cayenne


    What I do is:
    Line the bottom of the Crockpot with the Chicken then cover with the Salsa.
    Add ontop the Black Beans and Corn- Cook low 6-8 Hours.

    Then- 10 Minutes before serving add the Cheese Wedges, Cumin and Cayenne Pepper to your Liking.

    My Dad LOVED this and he's hard to please!!

    I serve over Rice, with Tortilla Chips or in a Lettuce Wrap. YUM
  • giggles_0905
    giggles_0905 Posts: 4 Member
    Bump! A lot of great ideas! Thank you. :smile:
  • nmf062174
    nmf062174 Posts: 171 Member
    3 lbs. chicken
    1 bottle franks buffalo sauce
    1 hidden valley ranch dip mix

    cook on low heat for eight hours.
    put in tortillas or pita pockets

    ^ this. I've tried it with 6 chicken breasts - amazing!

    Should the chicken breast be frozen or thawed when you make this?
  • SweetMegz04
    SweetMegz04 Posts: 459 Member
    3 lbs. chicken
    1 bottle franks buffalo sauce
    1 hidden valley ranch dip mix

    cook on low heat for eight hours.
    put in tortillas or pita pockets

    ^ this. I've tried it with 6 chicken breasts - amazing!

    Should the chicken breast be frozen or thawed when you make this?


    Either Way!! It works well.. Although, some people say to stay away from the Frozen Meats in the Crockpot cause of bacteria, etc.
  • kimnaaron4ever
    kimnaaron4ever Posts: 61
    I'm making a Crock pot Buffalo chicken lettuce wrap tonight for dinner,

    Ingredients:

    For the chicken:

    24 oz boneless skinless chicken breast
    1 celery stalk
    1/2 onion, diced
    1 clove garlic
    16 oz fat free low sodium chicken broth
    1/2 cup hot cayenne pepper sauce (I use my homemade hot sauce but Frank's works good.)

    For the wraps:

    6 large lettuce leaves, Bibb or Iceberg
    1 1/2 cups shredded carrots
    2 large celery stalks, cut into 2 inch matchsticks

    Directions:

    In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours or low for 6-8 hours.

    Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

    To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

    Servings: 6 • Size: 1/2 cup chicken + veggies •Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sodium: 879 mg


    I got this recipe from Skinnytaste.com

    YUMMY! I made those last night and everyone loved them! I love skinnytaste.com! I've made several of her recipes and the whole family has loved them! Makes eating healthier a lot easier when the whole family loves the food you are feeding them!
  • lvpthemvp
    lvpthemvp Posts: 266 Member
    Staying close so I too can reap the benefits of this post :happy:
  • Tandi_S
    Tandi_S Posts: 439 Member
    This is a GREAT thread! Here is one of my favorites that I just learned last fall:

    Crockpot cheesey chicken chili

    1 can black beans
    1 can corn, undrained
    1 can Rotel, undrained (I use 2 cans and the kind with green chilis)
    1 package Hidden Valley dry ranch dressing mix
    1 tsp cumin
    1 Tbsp chili powder
    1 tsp onion powder
    1 8 oz package light cream cheese (last time I tried 4 oz fat free and 4 oz reduced fat)
    2 chicken breasts (I use 3-4 breasts)

    Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve. (We sometimes add some Franks Red Hot to give it more spice)

    For the specific ingredients I used, the breakdown is: 216 calories, 7 fat, 20 protein, 18 carbs, 646 sodium and 7 sugar PER 1 measuring cup. My pot made 9 cups worth.

    Enjoy.
  • lbelle987
    lbelle987 Posts: 97
    Check out skinnytaste.com for Crockpot Chicken Enchilada Soup. So yummy!
  • mommaPeach72
    mommaPeach72 Posts: 30
    Wow!! There are some great recipes in this thread! I use my crockpot all the time. Especially when it is too hot to use the stove/oven, like it has been for the last month and a half :)
  • tnbaker81
    tnbaker81 Posts: 16 Member
    This looks amazing. I just printed this off and added :flowerforyou: the ingredients to my grocery list!
  • coreezmom
    coreezmom Posts: 1
    WHAT DOES BUMP MEAN?
  • SweetMegz04
    SweetMegz04 Posts: 459 Member
    WHAT DOES BUMP MEAN?

    It just means you want to add this to your "My Topics" Section of the Message Board. That way you can keep up with the Thread.
  • casirdms
    casirdms Posts: 145 Member
    Looks like some great recipes here .. bump! (:
  • Highcarbdayz
    Highcarbdayz Posts: 2 Member
    I just made this tonight and wow! It was so good. I will be making this again! Thank you for sharing.
    :flowerforyou:
  • steph6201
    steph6201 Posts: 1
    bump
  • verasdaughter
    verasdaughter Posts: 71 Member
    ItalianChicken 1- bag of chicken breasts, 1 bottle of lite italian dressing, 1 packet of good seasons italian dry mix, 1 can of light beer. Combine all ingredients in crockpot cook on low for 6-7 hours. Once done shred chicken. It's great as a sandwich or wrap. Add a slice of low fat mozzarella. Yum!!!

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