My Favorite Chicken Slow-Cooker Recipes

When I know that I am going to be busy during the night, I love to make one of these recipes in my crock-pot. That way when night comes, dinner is already made.


Finger Lickin’ Barbeque Chicken

1.5-2 lbs Chicken drumsticks
1 cup bottled barbecue sauce
1/3 cup apricot or peach preserves
2 tsp yellow mustard

1. Place chicken in 3.5-4 quart slow cooker. In a small bowl stir together BBQ sauce, preserves, and mustard. Pour over chicken.
2. Cover and cook on low-heat for 6 to 8 hours or on high-heat for 3 to 4 hours. Transfer chicken to serving dish. Cover and keep warm.
3. If desired, transfer cooking juices from slow cooker to a medium saucepan. Bring mixture to boil; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency. Serve over chicken.

Cranberry Chicken

1.5-2 lbs Chicken thighs and/or drumsticks
1 16 oz can whole cranberry sauce
2 TBL dry onion soup mix
2 TBL quick-cooking tapioca (by instant pudding)
2 cups hot cooked rice

1. Place chicken in slow cooker. In a small bowl, stir together cranberry sauce, dry onion soup mix, and tapioca. Pour over chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2.5 to 3 hours. Serve chicken and cooking juices over hot cooked rice.


Gingered Chutney Chicken

½ cup mango chutney (or preserves)
¼ cup bottled chili sauce (by ketchup)
2 TBL quick-cooking tapioca (by instant pudding)
1 ½ tsp grated fresh ginger or ½ tsp dry ground ginger
2 lbs chicken parts, skinned

1. Cut up any large pieces of fruit in chutney. In a slow cooker, combine mango chutney, chili sauce, tapioca, and ginger. Add chicken turning to coat.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 ½ -3 hours.


Italian Chicken (thank you Jessica)

1 can of chicken broth
2 pks dry Italian dressing
2 lbs boneless chicken
1 pkg cream cheese (8oz)
1 can cream of chicken soup
2 Cups Cooked Rice OR baked potatoes

1. Place chicken broth, chicken and Italian dressing in crock pot. Cook in slow cooker for 4 to 5 hours. Remove chicken and add cream cheese and soup.
2. Stir in and let cook while you shred up chicken. Add chicken back in sauce. Let cook at least 30 minutes. Serve over rice or on top of a baked potato.


Garlic Chicken with Artichokes

12 gloves of garlic, minced
½ cup chopped onion (1 medium)
1 TBL olive oil or cooking oil
1 8 or 0 oz package frozen artichoke hearts
1 red sweet pepper, cut into strips
½ cup chicken broth
1 TBL quick-cooking tapioca
2 tsp dried rosemary, crushed
1 tsp finely shredded lemon peel
½ tsp black pepper
1 ½ lbs boneless chicken breast of thigh (skinned)
4 cups hot cooked rice

1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a crock pot combine the garlic/onion mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of garlic/onion mixture over chicken.
2. Cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 ½ hours. Serve with rice.


Crock Pot Smothered Chicken

4 boneless, skinless chicken breast or thighs cut up
1 large onion, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French onion soup
1 glove of garlic, minced
1 pkg fresh mushrooms, sliced (or 8 oz canned sliced mushrooms)
1 tsp poultry seasoning (optional)
Hot cooked rice
Add all ingredients in a slow cooker. Cover and cook on low for at least 5 to 6 hours. You may also add any other vegetable that you would like. Serve over cooked rice, cooked potatoes, cooked noodles, biscuits or popovers. Can be frozen and reheated. **You can double or triple the recipe and then freeze in dinner size portions (can be kept for 3 months in freezer).