My Favorite CrockPot Meals

Tuscan Chicken Stew

Ingredients

  • 8 boneless chicken thighs
  • 1/2 cup sliced carrots
  • 1/4 cup chopped celery
  • 1/2 cup diced onion
  • 2 cloves minced garlic
  • 1 cup diced tomatoes
  • 2 cups cubed potatoes
  • 2 cups chicken stock
  • 1 tbsp tomato paste
  • 3 tsp balsamic vinegar
  • 1 tbsp rosemary

Instructions

  1. Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, and tomato paste, into the slow cooker.
  2. Cook on the lowest setting for 4-6 hours.
  3. Add balsamic vinegar, rosemary, and salt and pepper to taste.

Tomato Basil Chicken

Ingredients

  • 3 lb boneless, skinless chicken thighs
  • sea salt and black pepper
  • 6 cloves of minced garlic
  • 3/4 cup balsamic vinegar
  • 1 cups grape or cherry tomatoes
  • 15-20 large basil leaves

Instructions

  1. Season chicken with salt and pepper and place in slow cooker.
  2. Add garlic, vinegar, and tomatoes. Stir a bit until the chicken is coated.
  3. Cook on low heat for about 6 hours, or until the chicken is cooked through and it easily falls apart.
  4. Shred chicken breasts.
  5. Stir in basil and serve.

Chicken Tacos

Ingredients

  • 1-2 pounds boneless skinless chicken breast
  • 2 tablespoons taco seasoning, or southwest seasoning
  • 2 cups bell peppers cut into bite size pieces
  • 1 cup onion cut into bite size pieces
  • 12 soft tortillas

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Sprinkle the seasoning over the chicken.
  3. Top the chicken with the peppers and onions.
  4. Cook on low for 6 to 8 hours until chicken is tender.
  5. Shred chicken breasts.
  6. Place mixture on tortillas.

Chicken Noodle Soup

Ingredients

  • 2 pounds chicken breast
  • 2 cloves minced garlic
  • 1/4 cup diced onion
  • 1/4 cup diced celery stalks
  • 1/2 cup diced carrots
  • 1/2 teaspoon dried basil
  • 4 cups chicken stock
  • 1 cup uncooked pasta of choice

Directions

  1. Place chicken, garlic, onions, celery, carrots, dried herbs, and chicken stock in a slow cooker. Cook on low for about 6 hours.
  2. Cook pasta according to package instructions.
  3. Shred chicken breasts.
  4. When soup is done, fold cooked pasta into soup.

Slow Cooker Chicken Enchilada Soup

Ingredients

  • 1/2 cup chopped onion
  • 3 garlic cloves
  • 3 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1⁄4 cup chopped fresh cilantro
  • 1 can low-sodium black beans, rinsed and drained
  • 1 can petite diced tomatoes
  • 2 cans corn
  • 2 can enchilada sauce
  • 1 pound boneless, skinless chicken breasts

 

Directions

  1. Layer the bottom of the crockpot with chicken. Add the chopped onion and garlic tomato sauce, enchilada sauce, cilantro, beans, tomatoes, and corn.
  2. Cover and cook on low for 4 to 6 hours.
  3. Shred chicken breasts.

Creamy Chicken with Potatoes

Ingredients

  • 3 cups cubed red potatoes
  • 1 cup chopped red bell pepper
  • 2 pounds chicken breasts
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 3 cloves minced garlic
  • 2 cups broth
  • 1/4 cup plain Greek yogurt
  • 12 oz frozen or canned artichokes

 

INSTRUCTIONS:

  1. Spread potatoes along bottom. Lay bell pepper over top.
  2. Season chicken with salt and black pepper. Arrange chicken pieces over top of potatoes and bell peppers.
  3. Add garlic and artichokes; sprinkle evenly over chicken.
  4. Mix broth and Greek Yogurt and pour into slow cooker.
  5. Cover and cook on low for 6 to 7 hours.
  6. Divide chicken and vegetable mixture among 6 servings.

 

 

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