1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
Mix together the two cups of chicken broth and can of cream of chicken soup. Pour mixture over chicken.
Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain’s rice, cheese and corn. Mix well, until cheese is melted.
1 24 ounce package frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup or 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter cut into pieces
1 – 32 oz chicken broth
mixed vegetables (optional)
Chicken bouillon to taste (optional)
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours. You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth.
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve.
1 small chicken, about 4lbs
2 slices onion
2 tablespoons olive oil
chicken broth (optional)
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon seasoning salt (or to taste)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon thyme
Combine all seasoning mix ingredients in a small bowl.
Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees internal temp)
Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
Taste and season with salt & pepper.
2 lbs chicken wings
¾ cup dijon mustard
½ cup honey
2 tbsp red wine vinegar
Salt and Pepper to taste
Add chicken wings to slow cooker.
In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. Pour over chicken.
Top with fresh rosemary.
Cook HIGH 2-3 hours.
Optional steps: Broil chicken in oven before or after cooking for crisp skin. Blend sauce ingredients in food processor instead of hand mixing.
3 cups cooked chicken or turkey, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup celery, chopped
1 jar (2 oz.) pimento (or chopped red bell pepper)
1 can (4 oz.) mushrooms pieces, drained
2 cans (10oz) cream of chicken soup (or cream of mushroom)
1 pkg. (10 oz.) frozen peas
Combine all ingredients except peas in slow cooker/Crock Pot. Stir to mix well. Cover and cook on low 6 to 7 hours. 1 hour before serving, turn to high and add peas.