Tangytenderchickencrockpot Recipes

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ANGEL CHICKEN (CROCK POT)



Angel Chicken (Crock Pot) image

Make and share this Angel Chicken (Crock Pot) recipe from Food.com.

Provided by Mrs. Hughes

Categories     Chicken Thigh & Leg

Time 2h20m

Yield 5 serving(s)

Number Of Ingredients 7

4 ounces cream cheese, softened
1 (10 3/4 ounce) can cream of mushroom soup, reduced-sodium
1/4 cup Italian dressing, Kraft Tuscan House
1/4 cup dry white wine
1 1/2 lbs chicken thighs, boneless and skinless, cut into bite size pieces
1/2 lb angel hair pasta, uncooked
2 tablespoons fresh parsley, chopped

Steps:

  • Beat cream cheese, soup, dressing and wine with whisk until blended.
  • Pour over chicken in slow cooker.
  • Cover.
  • Cook on High 2 to 3 hours or on Low for 4 to 5 hours.
  • Cook pasta as directed on package about 15 minutes before chicken is done.
  • Drain.
  • Serve topped with chicken mixture and parsley.

TANGY TENDER CHICKEN (CROCK POT)



Tangy Tender Chicken (Crock Pot) image

Make and share this Tangy Tender Chicken (Crock Pot) recipe from Food.com.

Provided by Kree6528

Categories     Chicken Breast

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb baby carrots
1 medium green pepper, cut into strips
1 medium onion, cut into wedges
6 boneless skinless chicken breast halves
1 (20 ounce) can pineapple chunks
1/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup hot water
hot cooked rice

Steps:

  • In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
  • Drain pineapple, reserving juice. Place pineapple over chicken.
  • Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
  • Cover and cook on LOW for 8 hours.
  • Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
  • Serve over rice.

Nutrition Facts : Calories 290.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.5, Sodium 628.6, Carbohydrate 40, Fiber 2.9, Sugar 30.5, Protein 29

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