Russian Chicken Crockpot Recipes

SLOW COOKER MOSCOW CHICKEN

Steps:

• Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly.
• Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

PRESSURE COOKER RUSSIAN CHICKEN

Steps:

• Mix together Russian/Catalina Dressing, Apricot Preserves, and Lipton Onion Soup Mix.
• Add water to your Pressure Cooker cooking pot.
• Place chicken in Pressure Cooker cooking pot. Pour Sauce over the chicken.
• If making this a One Pot Meal, add the Prepared PIP Rice now.
• Lock on Lid and Close Pressure Valve. Cook at High Pressure for 6 minutes.
• When Beep sounds, allow a 12-minute Natural Pressure Release.
• Remove rice and trivet. Remove chicken to a plate.
• Select Sauté or Browning and simmer until the sauce has thickened. Plate chicken and pour sauce on top.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

FOUR-INGREDIENT BAKED RUSSIAN CHICKEN

Steps:

• Preheat oven to 350 degrees F. Trim chicken of any fat. Rinse and pat dry and place in a 9x13 pan.
• Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
• NOTE:There's no wrong or right to the amount of jam and Russian dressing. The last time I made it, I used the entire bottle of dressing but used about 3/4 of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice!

EASY RUSSIAN CHICKEN

Steps:

• 1. Preheat your oven to 400 degrees.
• 2. Spray a 9x13 pan with cooking spray. Cut 4 chicken breasts in half and place them in the pan. They will cook a lot faster for you, if you cut them.
• 3. Slice 1/4 to 1/2 of a sweet white onion. Cut the strips nice and thin, won't you? It will help them cook faster.
• 4. Arrange the onion slices on top of the chicken.
• 5. Mix 1 (8 ounce) container of Russian dressing with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir it well to combine and then pour it over the top of the chicken and onions.
• 6. Sprinkle the dressing with 1/4 cup brown sugar.
• 7. Cover the pan tightly with aluminum foil and pop it into the oven.
• 8. Bake for 30 minutes. Then carefully remove the foil and spoon some of the beautiful orange sauce onto each chicken breast.
• 9. Allow the chicken to bake, uncovered for 20 more minutes, or until the chicken is no longer pink on the inside and the onions are nice and tender.
• 10. Remove the pan from the oven, carefully cover it with the foil and let it sit for about 5 minutes. This will help it stay super moist and wonderful.
• Serve over rice. Enjoy!

RUSSIAN CHICKEN (CROCKPOT)

Steps:

• 1. In a Crockpot, combine dressing, preserves and onion soup mix.
• 2. Season the chicken pieces with salt and pepper; place, skin side down, in the Crockpot,
• 3. Cook on low for 6 to 8 hours or until done.

RUSSIAN CROCK POT CHICKEN

Steps:

• Place chicken in the bottom of slow cooker.
• Mix Russian salad dressing with dry onion soup mix.
• Pour over chicken breasts.
• Cover and cook on low 6 to 8 hours.

SLOW COOKER RUSSIAN CHICKEN

Steps:

• Cut chicken into bite-size pieces.
• Combine all ingredients except the rice in a slow cooker.
• Set for 8 hours on low.
• Serve over rice.

RUSSIAN CHICKEN

Steps:

• Preheat oven to 350°F (175°C).
• Mix Russian dressing and peach jam together. Add water until well blended.
• Place the chicken thighs in a dutch oven or a roaster pan.
• Pour the mixture over the thighs.
• Cover and cook chicken for 40 minutes. Remove cover and continue to cook for another 35-50 minutes or until internal temperature reaches 165°F (74°C).