Crockpoteasychicken Recipes

CROCK POT EASY CHICKEN

Steps:

• Remove giblets from chicken or use them if you like. Wash the chicken and place it backside down in the crock pot. Sprinkle all ingredients into the crock pot covering the chicken. Add water until the crock pot is almost full. Cover and set your crock pot to cook on Low 8-10 hours.
• When you arrive home in the evening, your chicken will be falling off the bones in your crock pot. If desired, use salt and/or pepper to season the broth to your taste preferences. Make some rice (Instant is fine) as a side dish.
• Spoon the chicken and vegetables out of the crock pot carefully removing ALL the bones. Serve your juicy tasty chicken and veggies over your rice.
• Strain and save the unused broth from your crock pot for your next homemade stew (you'll have about 3 quarts of broth).

EASY CROCK POT CHICKEN STEW

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.

EASY CROCK-POT CHICKEN

Steps:

• Trim fat from the chicken.
• Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes).
• Cover with lid, and cook on high-heat setting for 1 hour.
• Reduce heat setting to low, and cook for 3-1/2 hours.
• Serve the chicken and tomato sauce over rice.

CHICKEN TORTILLA SOUP

Steps:

• Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
• Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
• Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
• Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
• Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
• With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
• Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.