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2 pounds chicken pieces. I used wings and drumettes, but you can use whatever body parts you have on hand.
3/4 cup teriyaki sauce
2 tablespoons water
cook on low for 6-8 hours, or on high for 4-5.
https://www.ayearofslowcooking.com/2008/04/crockpot-chicken-teriyaki-recipe.html
–1 1/2 cups shredded or diced cooked chicken (can also used canned chicken)
–2 cups blue cheese salad dressing (or ranch)
–1/4-1/2 cup tabasco sauce (I use Franks buffalo sauce instead)
–1 1/2 cups shredded cheddar cheese (I like to also add blue cheese crumbles and then top with cheddar)
The Directions:
–dump everything into a small crockpot (or put an oven-safe dish into a large crockpot filled with ingredients)
–stir to combine
–cook on high 1-2 hours, or until cheese is completely melted and flavors are melded. Take care not to over-cook, or the salad dressing might separate.
–taste. if you want it spicier, add more tobasco. if you want it to taste more mild, add more dressing.
https://www.ayearofslowcooking.com/2008/02/crockpot-buffalo-wing-dip.html
(I haven’t tried this one yet)
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it’s okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me…)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 tablespoons soy sauce (La Choy and Tamari wheat free are GF)
1 teaspoon ground black pepper
The Directions.
Use a 4 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
https://www.ayearofslowcooking.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
(I haven’t tried this one yet)
2 pounds chicken thighs (mine were boneless, skinless)
1 (14.5-ounce) can fire roasted tomatoes
1 (14.5-ounce) can garbanzo beans, drained and rinsed
1/2 cup pitted green olives
1/4 cup tightly packed basil leaves
8 ounces crumbled feta cheese
The Directions.
Use a 4-quart slow cooker (I used this one). Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours.
(I haven’t made this one yet)
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
The Directions.
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be.
2-3 pounds chicken. I like boneless thighs; any kind will work.
1 (10-ounce) bag of frozen artichoke hearts (or a can or jar)
1 cup green olives, no juice (or kalamata, or a mixture)
1 (26-ounce) can of tomatoes (and juice)
The Directions:
put everything in your crockpot.
turn on.
cook on low for 8 hours, high for 4-6.
Serve over pasta, rice, or quinoa.
We ate it with quinoa, and it was a great pairing.
(I haven’t tried this yet, nor do I usually cook chicken from frozen)
–mix your sauce ingredients in a mixing bowl
–plop the frozen chicken in the bottom of your crockpot
–cover with the sauce
–cook on low for 7-9 hours or on high for 4-5. If your chicken is fresh, check it after 3 hours on high or 6 hours on low.
This was delicious! The kids enjoyed it a lot, Adam and I each had seconds, and we didn’t have any leftovers.
We served the chicken with some rice pilaf from Trader Joe’s.
I think what I liked the most about this dish is that I wouldn’t have come up with this flavor combination on my own—but it so totally works and tastes amazing.
https://www.ayearofslowcooking.com/2008/04/margarita-chicken-crockpot-recipe.html
Make sure your ingredients are gluten-free if you need it that way. . .
1 can cream-of-something soup
–1/2 cup chicken broth
–raw chicken pieces (2-3 pounds )
–packet of Italian salad dressing mix
–2 cloves minced garlic
–8 ounce block of cream cheese (to add later)
OR EVEN EASIER: ( I haven’t tried this one yet)
Put 2 tablespoons salted butter in a large skillet.
Brown 16 ounces sliced mushrooms for a VERY LONG time on medium heat. (longer than you think — a good 20 minutes or so, you want them to shrink in half and get nice and brown.
Add a few twists of ground pepper. Then add to crockpot — juice from pan and all.
Cook on low for 6 hours, or until the chicken is cooked through and begins to shred.
Shred the chicken with two large forks (or leave whole), and mix in the block of cream cheese.
Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over rice, pasta, etc.
From:
https://www.ayearofslowcooking.com/2008/05/crockpot-cream-cheese-chicken-recipe.html
4 to 6 chicken breast halves, or equivalent bird pieces (I use boneless thighs)
12 pieces cooked and crumbled bacon
1/4 cup teriyaki sauce
1/2 cup prepared Ranch salad dressing
1 cup shredded cheddar cheese
Use a 4-quart slow cooker, or double everything. Crockpots work the best when they are 2/3 to 3/4 of the way full.
In a small bowl, combine the teriyaki sauce and the ranch dressing.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are.
(see below for Crockpot and cheaper variations)
Gumbo
1 lb okra – frozen sliced
1 onion
1 green pepper
½ cup celery
4 cups water
1 lb shrimp
½ lb crab claws
2 cans diced tomatoes
1 sm can tomato sauce
Lots of Old Bay (1-2 Tablespoons)
Bay leaves
Garlic powder
Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.
Crockpot Version – Add all ingredients besides seafood to crockpot. Cook on low for 6-8 hours (or longer). Add seafood. Cook on high until shrimp is cooked through (around 10-20 minutes).
Gumbo
28 oz frozen okra – frozen sliced
1 ½ – 2 onions
1 1/2-2 green pepper
1 cup celery
6 cups water
1 lb shrimp
1 lb bay scallops
piece or two of tilapia
3 cans diced tomatoes
1 large can tomato sauce
3 T Lots of Old Bay
Bay leaves
1 tsp Garlic powder
Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.