Recipe

16 years ago

Does anyone have a good recipe for cooking chicken breasts in a crock pot? I don't want to use any cream or high caloried ingredients. I am wondering about adding undiluted mushroom soup, onions, Hungariann hot yellow peppers and maybe some garlic. What do you think?

Thanks

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Comments (7)

angelaid
16 years ago
Got this from Ruthie G, but haven't tried it yet:

Crockpot Chicken
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper. Add bell pepper, beans and tomatoes.
Cover with the lid; cook on low setting for 8 hours. Serving size is 1 chicken breast with 1 cup of tomato bean
mixture. SERVINGS: 4

I also want to try cooking four or five breasts in the crock pot with a little Zesty Italian dressing and adding swiss cheese to melt toward the end.
Jamie_MS
16 years ago
One I love is VERY simple. Take your boneless chicken breasts and sprinkle both sides with lemon pepper and garlic salt. Put them in the crockpot and pour chicken broth over them. Soooo good and very low in fat/calories. Good by itself or served over pasta.
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User
16 years ago
Easy Crock Pot Creamy Chicken Recipe

Vegetables Choose your favourite mix of vegetables from:-
Frozen - these cook up just fine, will be soft but still seem to hold together.
Canned - same as frozen. Though tin peas really loose their color and go a grey sort of color.
Pre-Cut - fresh, pre-cut from the super-market (for when feeling lazy).
Fresh - cut into about 1 inch square pieces. Feel free to prepare the night before.

Meat Legs (drumsticks), wings, maryland pieces. Even breast or thigh, if you don't like bones.
2Â¼Â3Â¼lb (1Â1Â½kg) this will serve 4 Â 6.

Flavouring Your favourite flavour of tin soup. Use the ÂCream of ...Â type soups. Our favourite is cream of corn.

Alternatively use one of those ÂSimmer SaucesÂ Â the ones you use for stir fryÂs. We have found that the no name brand ones (which I donÂt like in stir fryÂs), work well and; they are cheap. Try ÂHoney MustardÂ Â my favourite.

Optional Extras Crushed garlic and/or ginger - teaspoon or two.
Herbs - best put in during last hour of cooking- teaspoon or two.
Salt and Pepper - added at end - to taste.

DIRECTIONS Chuck the Vegies in first, put the chicken on top, pour in the soup and pop on the lid. ThatÂs it. Nothing else.

Do not add any water, the enclosed slow cooking will retain heaps.

Add any of the optional extras.

Cook for about 3Â4 hours on high OR 6-8 hours on low.
pattico_gw
16 years ago
Denny bought me a crockpot for Christmas, I'll be watching for good crockpot recipes...
ivamae
Original Author
16 years ago
They all sound so good

Thanks
ivamae
Original Author
16 years ago
Well, I experimented yesterday and was it ever good, in our opinion!!!

This is what I did:

2 large chicken breast halves - bone in.
1 medium sized cooking onion, diced
1 small hot banana pepper, chopped fairly fine. Seeds removed, but membranes left.
seasoning salt - about 1/2 teaspoon or a bit more
poultry searsoning - about 1 teaspoon or a bit more. I didn't measure the spices.
pinch of black pepper
1 can of undiluted cream of mushroom soup

I sprayed the crockpot lightly with cooking spray, put in everything but the chicken and stirred it up well. I then added the chicken, being sure it also had the soup mixture all over it.

While it was cooking , I basted the top of the chicken several times with the soup. I cooked it with the flesh part down in the soup mixture

Cooked on high for about 45 minutes and then on low for about 7 or 8 hours.

My son and I both really, really liked it. For us it is a keeper.
shea
16 years ago
Thanks for the ideas, I'm cutting and pasting! Jamie, if you check back here, about how much chicken broth do you put in? A cup or two, or do you completely cover the breasts?

Has anyone tried making their own sauce in lieu of canned soups? Since the recipes always seem to call for undiluted soup, probably a really thick white sauce with sauteed mushrooms/veggies. I've tried this in oven-baked casseroles, but not the crock pot and wasn't sure how it would hold up to slow-cooking.