SLOW BAKE CHICKEN RECIPES

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SLOW COOKER CHICKEN TACOS - SKINNYTASTE



Slow Cooker Chicken Tacos - Skinnytaste image

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

Provided by Gina

Categories     Dinner    Lunch

Total Time 242 minutes

Prep Time 2 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 12

1-1/2 lbs boneless skinless chicken breast
adobo seasoning (or salt to taste)
1/4 tsp garlic powder
3/4 tsp ground cumin
1 cup chunky mild or medium salsa
1 cup shredded red cabbage
juice of 1/2 lime
1/4 cup chopped cilantro
1/4 teaspoon kosher salt
6 ounces from 1 medium haas avocado, sliced
lime wedges for squeezing
12 corn tortillas

Steps:

  • Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
  • Top chicken with salsa (no water needed).
  • Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
  • When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
  • Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
  • Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
  • To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

Nutrition Facts : ServingSize 3 tacos, Calories 474 kcal, CarbohydrateContent 44.5 g, ProteinContent 45.5 g, FatContent 13.5 g, SaturatedFatContent 2.5 g, CholesterolContent 124.5 mg, SodiumContent 470.5 mg, FiberContent 9.5 g, SugarContent 4 g

SLOW-COOKER CHICKEN AND DUMPLINGS RECIPE - BETTYCROCKER.COM



Slow-Cooker Chicken and Dumplings Recipe - BettyCrocker.com image

If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.

Provided by Betty Crocker Kitchens

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 boneless skinless chicken breasts (1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter or margarine, cut into pieces
1 cup frozen peas and carrots, thawed
1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1/3 cup chopped fresh Italian (flat-leaf) parsley
1 hard-cooked egg, chopped
Additional freshly ground pepper

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
  • Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

Nutrition Facts : Calories 520 , CarbohydrateContent 44 g, FatContent 4 , FiberContent 4 g, ProteinContent 30 g, SaturatedFatContent 7 g, ServingSize 1 1/2 Cups, SodiumContent 2120 mg

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SLOW-COOKER CHICKEN AND DUMPLINGS RECIPE - BETTYCROCKER.COM
If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.
From bettycrocker.com
Reviews 4
Total Time 7 hours 45 minutes
Calories 520 per serving
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
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