Slow Cooker Chicken Recipes

Here’s a nice cajun slow cooker chicken treat. Superkantastic makes it without the shrimp. Great idea if you don’t like shrimp or want to save some money. Otherwise, I recommend including the shrimp.

Full recipe is here.

Slow Cooker Herbed Chicken with Wild Rice

I read about this recipe in the Sun Gazette. Bob cooked it yesterday and it sounds great.

Cooking  equipment: 5 or 6 quart slow cooker, large skillet, large bowl, whisk, measuring cup, measuring spoons, tongs.

Ingredients:

6 boneless, skinless chicken breast halves (can use fewer- Bob only used 4)

1 (6oz) box long grain and wild rice mix

3 strips of bacon, cooked and crumbled

1 tsp butter, 1/2 lb sliced mushrooms

1 can cream of mushroom soup

1 cup water

1 tsp dried parsley flakes

1/2 tsp dried thyme

1/4 tsp dried tarragon

oil

Original recipe source: unkown

What you’ll find when you look in there 5 hours later is a wonderfully rich-tasting, tender offering that you can enjoy as-is, or with a steamed vegatable on the side. Serve and enjoy!

See Bob describe how he made this herbed chicken with wild rice slow cooker chicken recipe here.

Nice recipe here for slow cooker italian chicken. It also includes a good suggestion for a lower salt modification.

For those of you on salt-restricted diets, as is my mother-in-law, it only takes a few modifications. Where Musick calls for Italian diced tomatoes, use salt-free diced tomatoes or salt-free stewed tomatoes. Tony Chachere’s salt-free seasoning can be challenging to find, especially in other states, but do as I do, bring a supply when you travel.

From theadvocate.com: Slow cooker italian chicken recipe.

One of my favorite slow cooker chicken recipes is a tasty mexican treat: chicken enchiladas.

Ingredients

3 Tablespoons canola oil

4 large chicken breasts

1 (19 oz) can of enchilada sauce

2 (11 oz) cans cream of chicken soup

1 (4.25 oz) can black olives, sliced (optional)

2 dozen corn tortillas

1 large. onion, chopped

1 (8 oz) pack taco style cheese

Directions:

Place a large skillet over medium heat and add the oil.

Once the oil is heated add the chicken.

Cook about 5 minutes on each side.

Remove and let cool.

Once the chicken has cooled, you can shred it.

Cut the tortillas into 8 wedges per tortilla like a pizza.

In a large mixing bowl combine the soup, olives (if you’re using them) and onions.

Begin layering in the crock pot with the enchilada sauce on the bottom.

Then add the tortillas, soup, chicken and the cheese in that order.

Continue layering in that order to the top being sure to end with the cheese.

Cover and cook in slow cooker on low temperature 7 hours.

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Best way to eat this enchilada slow cooker chicken recipe  is in a bowl with a topping of  sour cream and guacamole. Enjoy!