December 7 – Feature Recipes 07 Dec 11

Italian Crockpot Chicken

  • 4 pounds chicken pieces
  • 3 tablespoons olive oil
  • 2 onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 celery ribs, cut in small chunks
  • 2 cups diced potatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried leaf oregano
  • 1 tablespoon dried parsley flakes and
  • 1 cup frozen peas, thawed

Brown the chicken parts in hot oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, and tomatoes with juice, oregano, and parsley. Cover and cook on low for 6 to 8 hours. Add peas the last 30 minutes. This Serves 6.


Easy Cheesy Slow Cooker Chicken

  • 6 boneless chicken breast halves, without skin
  • salt and pepper, to taste
  • garlic powder, to taste
  • 2 cans condensed cream of chicken soup
  • 1 can condensed cheddar cheese soup

Rinse the chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles. Serves 6.


Ranch-Style Crockpot Chicken

  • 4 cups cooked, diced chicken
  • 1 pkg. (10-12) flour tortillas
  • 1/2 cup chopped onion
  • 2 (10 3/4 oz. each) cans cream of chicken soup
  • 1 can (approx. 10 ounces) tomatoes with green chiles (Ro-Tel or similar – and yes, I’d recommend Ro-tel because it’s very good)
  • 4 tbsp. quick cooking tapioca
  • 4 cups grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes with green chiles, and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5- to 6-quart slow cooker. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover and cook on LOW for 6 to 8 hours or on high for about 3 hours. You may cut the recipe in half for a smaller crockpot. Serves 4 to 6.