COOKING CHICKEN IN SLOW COOKER RECIPES

Name: Slow Cooker Chicken Tortellini Tomato Soup
Total time: 6 h 20 min
Yield: 4 to 6 servings
Ingredients: 2 1/2 cups chicken stock; 1/4 cup dry white wine; 2 tablespoons tomato paste; 1 (28-ounce) can crushed tomatoes, preferably fire-roasted; 1 tablespoon balsamic vinegar, preferably aged; 6 garlic cloves, finely chopped; 2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 1/2 teaspoons dried oregano; 2 teaspoons onion powder; 1/2 teaspoon red-pepper flakes; 1/2 teaspoon kosher salt, plus more as needed; 1 3/4 to 2 pounds boneless, skinless chicken thighs; 5 ounces baby spinach; 1 (8- to 10-ounce) package refrigerated cheese tortellini; 1 cup grated Parmesan, for serving; Torn or sliced fresh basil, for serving; Black pepper, for serving

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP - NYT COOKING

Slow Cooker Chicken Tortellini Tomato Soup - NYT Cooking image

This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

Provided by Sarah DiGregorio

Total Time 6 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 1/2 cups chicken stock
1/4 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, preferably fire-roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 1/2 teaspoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as needed
1 3/4 to 2 pounds boneless, skinless chicken thighs
5 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini
1 cup grated Parmesan, for serving
Torn or sliced fresh basil, for serving
Black pepper, for serving

Steps:

In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

SLOW-COOKER CHICKEN PARMESAN RECIPE - HOW TO MAKE SLOW ...

Slow-Cooker Chicken Parmesan Recipe - How to Make Slow ... image

Want an easy slow-cooker chicken recipe? This Slow-Cooker Parmesan-Garlic Chicken from Delish.com is off the hook.

Provided by Lindsay Funston

Categories gluten-free low sugar nut-free easy chicken weeknight meals winter dinner poultry

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tbsp. extra-virgin olive oil, divided
2 lb. bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
2 tbsp. butter, softened
5 cloves garlic, chopped
2 tbsp. fresh thyme
Freshly chopped parsley
2 tbsp. freshly grated Parmesan, plus more for serving

Steps:

Garnish with Parmesan before serving.

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