4-6 Chicken Breasts, boneless/skinless
4 Tbs Butter's
1 packet Italian salad dressing mix
8 oz Cream Cheese, softened
1 can Cream of Chicken soup
Smoosh butter on bottom of crockpot, place chicken on top and sprinkle Italian salad dressing mix. Cook on low 6-8 hrs. 30 minutes before it's ready, mix soup and cream cheese, add to chicken. I usually break the chicken up a little bit. Serve over rice!
Wednesday, January 19, 2011
Wednesday, January 12, 2011
20-40 garlic Chicken
in response to Amanda's request this is my most recent favorite.
Slow Cooker 20-40 Garlic Chicken (yes, it needs a more creative name)
about 2 lbs chicken parts (legs,thighs with the skin on or 2-3 breasts)
1 onion, chopped into chunks
salt
pepper
paprika
2 T Olive Oil
20-40 cloves of garlic (about 3-5 heads)
spread chopping onion on bottom of crock pot. In a bowl place chicken, drizzle oil, salt, pepper and paprika. As much as you would like. Take all the paper wrapping stuff off the garlic. Don't chop and try not to break them in half or anything. Dump it all on top of the onions.
Cook on low about 6-8 hours.
(don't be scared about the lack of water or number of garlic cloves...the garlic isn't over powering and it actaully becomes a nutty taste and the chicken somehow remains SO moist)
There are so many possibilities:
*I eat mine with LOTS of garlic goodness. My hubby eats just the chicken and the kids dip theirs in BBQ sauce. We are all happy. Eat it with rice or potatoes or whatever.
*shred it eat it in echiladas,
*Shred it add BBQ sauce and eat it in sandwiches or over toast
The last time I made this I cooked extra chicken and it made enough for 3 meals for my family of 4 plus a few left overs! SO GOOD.
Slow Cooker 20-40 Garlic Chicken (yes, it needs a more creative name)
about 2 lbs chicken parts (legs,thighs with the skin on or 2-3 breasts)
1 onion, chopped into chunks
salt
pepper
paprika
2 T Olive Oil
20-40 cloves of garlic (about 3-5 heads)
spread chopping onion on bottom of crock pot. In a bowl place chicken, drizzle oil, salt, pepper and paprika. As much as you would like. Take all the paper wrapping stuff off the garlic. Don't chop and try not to break them in half or anything. Dump it all on top of the onions.
Cook on low about 6-8 hours.
(don't be scared about the lack of water or number of garlic cloves...the garlic isn't over powering and it actaully becomes a nutty taste and the chicken somehow remains SO moist)
There are so many possibilities:
*I eat mine with LOTS of garlic goodness. My hubby eats just the chicken and the kids dip theirs in BBQ sauce. We are all happy. Eat it with rice or potatoes or whatever.
*shred it eat it in echiladas,
*Shred it add BBQ sauce and eat it in sandwiches or over toast
The last time I made this I cooked extra chicken and it made enough for 3 meals for my family of 4 plus a few left overs! SO GOOD.
Request...
I really want to start cooking a lot more with my crock pot. If any of you have any good (simple) recipes for the crock pot, please let me know! Thanks ladies!
Amanda
Amanda
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