Crockpot Chicken - Page 2

enginerd · 11-28-2007, 02:54:00 PM

Thank you! It sounds really easy and healthy. Add that it also tastes good and you have the perfect recipe in my opinion.

hopeky94 · 11-28-2007, 03:48:57 PM

Originally Posted by aimeebee

Wish I had gotten in on a deal for those crockpot liners. I'm jealous.

Aimee-- a lot of places had the turkey-sized oven bags on sale right before Thanksgiving... see if any of your stores still have those marked down! I've used one of those in a large oval crockpot with no problem, so it should fit in just about any size pot!!

Oh, and concerning bone-in or boneless-- it doesn't really matter, except it's much easier to just open the package and toss them in... and I have yet to find a better deal on boneless meat than I find on the bone-in kind!

Also, I like to use dark meat for crockpot recipes because it tends to be more moist than the white meat.

Oh boy-- now I got even MORE recipes to try! Good thing I've finally found some chicken under 99 cents a pound this week!!

Oh, one more question-- Aimee, do you add water or any liquid to your rotissere chicken while it's cooking? If not, what keeps it from getting too dry??

aimeebee · 11-28-2007, 07:39:55 PM

Thanks, hopeky. I have some of the oven bags. Never thought to try those!! I will have to keep an eye out for some more.

Oh yeah, water...yep I do add a little...but not too much or you are fishing your chicken out of soup. Getting the chicken out is by far the hardest part. The meat sometimes falls off the bones and the carcass falls apart if you let it cook a real long time. Usually, I make rice, pasta or soup from the chicken stock left in the crock. (If the chicken fell apart you have to get the bones out first.)

I put about an inch of water in the bottom of the crock and it more than doubles by the time the chicken is done cooking. Most of the time my chicken isn't completely thawed when I put it in...just enough to get the heart and giblets out.

SammysMom · 05-12-2008, 11:13:17 AM

Making JenJacobs recipe from post #1 and I'm telling you it smells soooo good in here right now

buddysmom · 05-12-2008, 11:58:15 AM

I'm sure this can be modified to the crockpot, but I usually do it on top of the stove. I lightly brown some boneless chicken, then add about 1/2 cup chopped onion, and a can of Campbells Golden mushroom soup & 1/2 can of water. (I mix soup & water together in a bowl) Then I pour it over the chicken, cover & simmer till the chicken is done. Serve with rice, or mashed potatoes. I've also done the same thing using boneless pork chops & that turns out really good too.

ElaineHN · 05-12-2008, 12:07:35 PM

I make something sort of similar to the first recipe ... I actually prefer to bake it in the oven when I have time, but I make it in the crockpot sometimes during the work week.

Cowboy Chicken

6 - skinless Chicken Breast halves
1 jar (about 2 cups) your favorite Salsa (mild, medium, hot)
1-2 tbsp. Brown Sugar
1 tbsp. Brown Mustard or Dijon Mustard

Place chicken in crock pot or casserole dish.
Mix all other ingredients in bowl and pour over chicken.
Cook in crock pot on low for about 6 hours, or bake in 375� oven for about 1 hour.

The sauce is delicious over rice, scooped up with baked tortilla chips, or even served over steamed veggies.

Number of Servings: 6

Nutritional Info
Calories: 172.8
Total Fat: 1.7 g
Dietary Fiber: 1.4 g
Protein: 28.3 g Weight Watchers Points: 3.32

**** If crockpotting all day, I try to start with FROZEN bone-in chicken so that it doesn't overcook. My family likes boneless breasts best, and these work well for baking in the oven, but seem to overcook if I crockpot them all day. If hubby is home to delay the start, or tun off the crockpot early, I sometimes use frozen boneless breasts in the crockpot.

ElaineHN · 05-12-2008, 12:09:29 PM

For a delicious - SUPER EASY - sort-of Rotisserie-style baked chicken in the crockpot ...

Just put a whole chicken in the crockpot and pour about 1 cup of bottled Italian salad dressing (low-fat or fat-free is fine) over the chicken and into the cavity. Cook on low about 6 hours. The chicken will be juicy and tender and the Italian Dressing gives it just a hint of seasoning without being over powering.

SammysMom · 05-12-2008, 02:10:53 PM

OH MY GOSH Elaine that Cowboy Chicken sounds soooo good. I will have to make it on Thursday. And the baked chicken I'll make on Sunday.
Thank you for the recipes Elaine!!!

*tried to rep you but I gave out all my reps for today but I will getcha tomorrow*