CROCKPOT CHICKEN QUARTERS RECIPES

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CROCKPOT CHICKEN ENCHILADA CASSEROLE - CRYSTALANDCOMP.COM



Crockpot Chicken Enchilada Casserole - CrystalandComp.com image

You're not going to find an easier way to make crockpot chicken enchilada casserole. No rolling involved!

Provided by Crystal VanTassel-Lopez

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 8

1 can cream of chicken soup
1 (8 oz) container sour cream
1 (4.5 oz) can chopped green chilies
2 cups cooked chicken (I had boiled chicken on hand)
2 cups corn (I used frozen)
1 (10 oz) can enchilada sauce
12 corn tortillas (cut into quarters)
2 cups shredded Cheddar cheese

Steps:

  • Chop up your pre-cooked chicken.
  • Combine the soup, sour cream and chilies in a medium bowl. Mix well.
  • Add the chicken and corn to the bowl and stir.
  • Grab your crock insert.
  • Pour half a can of enchilada sauce in the bottom of the crockpot.
  • Layer half of the tortilla shells over the sauce. You can use corn or flour, you choose.
  • Spread half of the chicken and soup combination over the tortillas.
  • Sprinkle with half of the shredded cheese.
  • Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
  • Once you've completed two layers, pop the lid on it and cook on low for 4-5 hours or on high for about 3 hours.

Nutrition Facts : Calories 345 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 64 milligrams cholesterol, FatContent 18 grams fat, FiberContent 3 grams fiber, ProteinContent 19 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 559 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

EASY CROCKPOT CHICKEN AND DUMPLINGS RECIPE



Easy Crockpot Chicken and Dumplings Recipe image

This is a recipe for the perfect dish to make when you want something warm, hearty and comforting. This Crockpot Chicken and Dumpling recipe will have your taste buds singing with joy!

Provided by Lynda

Categories     Main Course

Prep Time 5 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 6

21 ounces cream of chicken soup ((2 cans))
1 cup water
4 chicken breasts (boneless and skinless)
½ cup unsalted butter ((1 stick))
16.3 ounces Grands refrigerated biscuits
salt and pepper (to taste)

Steps:

  • Place cream of chicken soup in the bottom of your slow cooker and stir it around.  Layer the chicken breasts across the soup base.  Top with a stick of unsalted butter.  Pour water over the ingredients and place the lid on the slow cooker/Crockpot.  Cook on the HIGH setting for 3 hours.
  • Remove the chicken from the slow cooker.  Shred the chicken and return it to the pot.
  • Make the dumplings.   Open a can of Grands biscuits and place the dough on a cutting board.  For large dumplings, cut the biscuits into quarters.  If you prefer small dumplings, cut the dough into smaller pieces.  The number of dumplings does not matter.  Separate the dumpling dough and drop it into the pot along with the chicken and soup mixture.  Stir.  Replace the lid and cook for 1 hour on HIGH. 

Nutrition Facts : ServingSize 1, Calories 678 kcal, CarbohydrateContent 44 g, ProteinContent 39 g, FatContent 38 g, SaturatedFatContent 14 g, TransFatContent 1 g, CholesterolContent 146 mg, SodiumContent 1601 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 19 g

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