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Does anyone have any good recpies on how to fix chicken in a slow cooker?

If you have any recpies and willing to share thatd be well appriciated. Or if you have any recipes for chicken period I’ll take those as well.Thank You!

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9 Responses to “Does anyone have any good recpies on how to fix chicken in a slow cooker?”

  1. BuffyFan said :

    Go to they have lots of recipes!

  2. angelic_intention said :

    Slow Cookers are the greatest things! The easiet thing that I do – is buy those soup mix packets, my preference is the Onion mix and you don’t have to do anything else, put the chicken in the pot, fill the pot up with water add onion mix! Easy! If you want a stew type base – don’t be afraid to add potatoes, carrots, fresh onions, garlic etc… Happy Cooking!

  3. Lorie said :

    Creamy Herbed chicken

    4 boneless skinless chicken breast halves
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    1 cup milk
    1 envelope garlic and herb pasta sauce mix
    1 teaspoon dried thyme
    1 teaspoon dried parsley flakes
    Hot cooked fettuccine
    Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve over fettuccine. Yield: 4 servings. *Editor’s Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.

  4. libbyami said :

    is this a whole chicken or pieces

  5. illusionofgrandeurphoto said :

    This recipe is GREAT,
    it is really versatile, I like to shred the chicken and put it on tortillas, but you could also put it over rice, or shred it and add beans to it and make it a chili.

    Slow-Cooker Salsa Chicken
    4 boneless, skinless chicken breasts
    1 cup salsa
    1/2 package reduced sodium taco seasoning
    1 can reduced fat cream of mushroom soup (condensed)
    1/2 cup reduced fat sour cream

    Add chicken to slow cooker.
    Sprinkle taco seasoning over chicken.
    Pour salsa and soup over chicken.
    Cook on low for 6 to 8 hours.
    Remove from heat and stir in sour cream. has tons of recipes, you can search for chicken slow cooker recipes. is also very good, and has the nutrition facts on their website

    This recipe is also really good.

    Creamy Italian Crockpot Chicken
    2 lbs chicken breast, boneless, skinless
    1/4 butter, melted
    1 cup low fat cream cheese w/ chives
    1 can Campbells Golden Mushroom Condensed Soup
    1 pkg Good Seasons Italian Salad Dressing Mix (0.7 oz)
    1/2 cup water

    Nutritional Info
    Fat: 19.4g
    Carbohydrates: 12.5g
    Protein: 41.0g

    Cut chicken into strips in put in crockpot.
    In a bowl, combine remaining ingredients and stir until blended.
    Pour over chicken.
    Cook on low for 6-8 hours.
    Served over pasta or rice.

  6. DINO said :

    Slow Cooker Jambalaya

    1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    1/2 pound andouille sausage, diced
    1 (28-ounce) can diced tomatoes
    1 medium onion, chopped
    1 green bell pepper, seeded and chopped
    1 stalk celery, chopped
    1 cup reduced-sodium chicken broth
    2 teaspoons dried oregano
    2 teaspoons Cajun or Creole seasoning
    1 teaspoon hot sauce
    2 bay leaves
    1/2 teaspoon dried thyme
    1 pound frozen peeled and cooked shrimp, thawed
    2 cups cooked rice

    In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
    Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

  7. ntimid8r said :

    Here are some of my favorites.

    Apple Cheddar Chicken
    2 or more skinless boneless chicken breasts
    1 apple, sliced (Golden Delicious works good) or canned apple slices, drained
    Ritz crackers, crushed
    Cheese Whiz or 1 can condensed cheddar cheese soup, warmed*
    Place chicken in an ovenproof dish.
    Slice apples or use canned apples place on top of chicken.
    Put crushed ritz crackers on top.
    Bake at 350 degrees F for 30 to 45 mins or untill chicken is done.
    Before serving top with Cheese Whiz or cheddar cheese soup.
    *If you use cheddar cheese soup thin with a little milk.

    This is different but really delicious.
    6 boneless chicken breasts
    6 slices bacon
    1 jar dried beef- 8 oz (chopped)
    1 can cream of mushroom soup
    1 (4 oz.) can mushroom stems and pieces (drained)-optional
    1/2 c. sour cream
    Parsley- optional (gives a nice pretty effect)
    Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
    Note: I wash the dried beef in warm water and then drained, to take away the saltiness. I was really hesitant to try this recipe at first. I thought the bacon would make this dish greasy but to my surprise it wasnt. Very delicious.

    Baked Buttermilk Chicken
    1 chicken, cut up
    3/4 c. flour
    1 1/2 tsp. salt
    1/4 tsp. pepper
    1 1/2 cups buttermilk
    1/4 cup butter, melted
    1 can cream of chicken soup
    Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.

    Chicken and Mushroom Bake with Rice
    6 chicken pieces
    1 c. water
    1 can cream of mushroom or
    cream of celery soup (i prefer cream of mushroom)
    1/2 c. rice
    2 medium carrots, sliced (I sometimes omit)
    celery salt, for seasoning
    paprika, for seasoning
    1/4 tsp. salt, as needed
    Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325′ for 1 hour or until chicken juices run clear.
    You can also cook this without the rice and carrots.
    It makes a nice gravy to pour over cooked rice or noodles.

    This is quick and easy. A family favorite.
    Saturday Chicken
    5 servings
    10 chicken pieces
    (you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
    1 can condensed cream of mushroom (or cream of chicken)
    1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)
    salt, garlic powder, and paprika- to taste
    chopped parsley
    Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
    Bake , uncovered, at 350′ for 1 hour or until juices run clear when chicken is pierced with fork.
    Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.

    Chicken Broccoli Casserole
    3c. cooked rice (i use success)
    1 tbsp. butter or margarine
    1 can of cream of chicken
    1 soup can of milk
    1/2 c. chopped onion (recipe calls for 1 cup)
    1/2 c. chopped celery (recipe calls for 1 cup)
    3 c. chicken, chopped (i prefer the white meat)
    1 pkg frozen broccoli, cooked
    8 oz Cheez Whiz (some times i add more)
    the cheesier the better
    Saute onions and celery in butter until clear.
    Add chicken soup and milk.
    Add cheez whiz and heat slowly until blended.
    Mix in broccoli, rice and chicken.
    Season to taste. Pour into casserole dish, and
    bake at 350′ for 30 minutes.
    (casserole may be frozen after baking)
    (sometimes i substitute mixed vegetables or green beans)

    Gooey Cranberry Chicken
    (I have also cooked this recipe in the crockpot)
    3 pounds chicken, cut into pieces
    16 ounces jellied cranberry sauce
    8 ounces French dressing
    1 package dried French onion soup mix
    Preheat the oven to 350ºF. Put the chicken into a shallow baking dish. Combine remaining ingredients into a sauce pan, heat over slow heat until bubbling, then pour over chicken. Bake uncovered for 1 hour or until done, spooning sauce over chicken as it cooks. Good with rice, with sauce spooned over it.

    3 whole chicken breasts, halved
    1/4 c. dry white wine or chicken broth
    1 can cream of chicken soup
    1 (4 oz.) can mushrooms, sliced
    Salt & pepper
    Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

    Crockpot Chicken and Rice
    3 cans condensed cream of chicken soup
    2 cups uncooked instant rice (i use sucess rice)
    1 cup water
    1 pound boneless skinless chicken breasts
    or chicken breasts tenders
    1/2 tsp salt
    1/4 tsp. black pepper
    1/4 tsp. paprika
    1/2 c. diced celery
    Combine soup, rice and water in crockpot. Add chicken;
    sprinkle salt, pepper and paprika.
    Sprinkle celery over chicken. Cover; cook on low 6 to 8 hours
    or on high 3 to 4 hours.
    * or use 2 cans cr.of chicken and 1 can cr. of celery
    or 2 cans cr. of chicken and 1 can cr. of broccoli
    and add pkg of broccoli to last hour of cooking

  8. eatsdirt said :

    Here are a few that are good! Enjoy!


    2 cups Chicken Broth
    1 tablespoon Creole seasoning
    1 large green pepper, diced
    1 large onion, diced
    2 large stalks celery, diced
    1 (14.5 ounce) can diced tomatoes
    1 pound kielbasa, diced
    3/4 pound skinless, boneless chicken thigh, cut into cubes
    1 cup (uncooked) regular long-grain white rice
    1/2 pound fresh medium shrimp, shelled and deveined

    Mix broth, Creole seasoning, pepper, onion, celery, tomatoes, kielbasa, chicken and rice in 3 1/2- to 6-qt. slow cooker.
    Cover and cook on LOW for 7 to 8 hr. Add shrimp. Cover and cook for 40 min. or until done.

    Chicken Delicious

    8 skinless, boneless chicken breast halves
    1 teaspoon fresh lemon juice
    salt and pepper to taste
    1/8 teaspoon celery salt
    1 teaspoon paprika
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of celery soup
    1/2 cup dry sherry
    1/3 cup grated Parmesan cheese

    Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
    In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
    Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

    Chicken with Sausage and Dried Fruit

    4 skinless, boneless chicken breast halves
    1 (6 inch) smoked turkey sausage link, sliced
    1 green bell pepper, seeded and chopped
    1 small onion, chopped
    5 cloves garlic, minced
    3/4 cup chopped dried apples
    1/2 cup sweetened dried cranberries
    1 tablespoon dried parsley
    2 teaspoons dried chives
    1 cup chicken stock
    1 pinch salt and pepper to taste

    Place the chicken breasts in the bottom of a slow cooker. They can still be frozen if you have those on hand. Layer the sausage, green pepper, onion, garlic, apples, and cranberries over the chicken. Sprinkle with parsley and chives. Pour the chicken stock over everything, and season with salt and pepper. Cover, and cook on Low for 8 to 9 hours.
    Server over rice.

    Slow Cooker Chicken and Dumplings

    4 skinless, boneless chicken breast halves
    2 tablespoons butter
    1 (10.75 ounce) can condensed cream of chicken soup
    1(10.75) can condensed cream of celery soup
    1 TBS poultry seasoning
    4 cloves garlic chopped
    1 onion, finely diced
    2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

    Place the chicken, butter,seasonings, soup, and onion in a slow cooker, and fill with enough water to cover.
    Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

  9. pattsywattsy said :

    Can be fixed in crock pot/slow cooker

    Cola Chicken

    1 family size package chicken wings
    2 cup catsup
    2 – 12oz. can cola (pepsi, coke, etc.)
    2- packages McCormicks Buffalo wings seasoning

    Put chicken in a non-stick pan.
    Mix together catsup and cola, seasoning….pour over chicken.
    Bring to a boil.
    Reduce heat and cook 45 minutes.
    (turning chicken a few times, while cooking…to prevent from
    sticking to pan)
    Cook until the sauce becomes thick and adheres to the chicken.

    It turns into the most incredible BBQ sauce. Yummmm!

    I used the spices from a MILD (I don’t care for “HOT”) Buffalo
    Wings packet…(the kind you get to bake in the oven)…..I thought it
    was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

    This recipe is doubled…..for my husband and myself…I use ½ the ingredients.

    You can double…the double….and more as you like.

    BBQ Ribs

    Use the same method (Cola Chicken)….leave out McCormicks seasoning.

    Ribs & Chicken wings both good…..and……‘s I m p l e’… fix…!!

    Mushroom Chicken

    4 boneless/skinless chicken breast
    1 can mushroom soup

    Put chicken in crock pot.
    Mushroom soup with 1 can water pour over chicken
    Cook 3-4 hours on high…or 4-6 hours on medium.


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