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
- Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, and tomato paste, into the slow cooker.
- Cook on the lowest setting for 4-6 hours.
- 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
- Season chicken with salt and pepper and place in slow cooker.
- Add garlic, vinegar, and tomatoes. Stir a bit until the chicken is coated.
- Cook on low heat for about 6 hours, or until the chicken is cooked through and it easily falls apart.
- Shred chicken breasts.
- 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
- Place chicken breasts in the bottom of your slow cooker.
- Sprinkle the seasoning over the chicken.
- Top the chicken with the peppers and onions.
- Cook on low for 6 to 8 hours until chicken is tender.
- Shred chicken breasts.
- 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
- Place chicken, garlic, onions, celery, carrots, dried herbs, and chicken stock in a slow cooker. Cook on low for about 6 hours.
- Cook pasta according to package instructions.
- Shred chicken breasts.
- 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
- Layer the bottom of the crockpot with chicken. Add the chopped onion and garlic tomato sauce, enchilada sauce, cilantro, beans, tomatoes, and corn.
- Cover and cook on low for 4 to 6 hours.
- 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:
- Spread potatoes along bottom. Lay bell pepper over top.
- Season chicken with salt and black pepper. Arrange chicken pieces over top of potatoes and bell peppers.
- Add garlic and artichokes; sprinkle evenly over chicken.
- Mix broth and Greek Yogurt and pour into slow cooker.
- Cover and cook on low for 6 to 7 hours.
- Divide chicken and vegetable mixture among 6 servings.
