Posts Tagged ‘chicken’


Chicken with Veggies and Rice (Crock Pot)

July 22, 2013

This is a really simple crock pot recipe that you can throw together with almost anything you have available, and it’s very tasty.


  • 5 – 6 boneless, skinless chicken thighs (I use frozen from Costco)
  • 1 tsp minced garlic
  • Salt, Pepper, Garlic to taste
  • Rosemary, Mrs. Dash to taste
  • Meat tenderizer (if not defrosting chicken before use)
  • 1 can Campbell’s Cream of Chicken soup
  • 1 can Campbell’s Cream of Mushroom with Roasted Garlic soup
  • 1/2 sweet raw onion
  • 1 bag frozen peas with pearl onions (or whatever veggies on hand)
  • 1 pouch Uncle Ben’s Long Grain and Wild Rice


Put chicken in crock pot (frozen or unfrozen)
Season thoroughly with salt, pepper, garlic, rosemary, other seasonings
Rub minced garlic onto chicken
Cover with condensed soup
Cover with raw sweet onion
Cover with frozen veggies
Cover crock pot and cook on low heat 8-10 hours

30 minutes prior to serving

Break up chicken, stir well
Put rice into mixture
Cover and cook for remaining cook time or until rice has expanded and thickened the mixture

Serves 4


Crock Pot Mexican Chicken

February 18, 2013

1 package of boneless, skinless chicken thighs
1 can Campbell’s cream of chicken soup
1 can diced tomatoes
1/2 – 1 container mild salsa
2 cups shredded Mexican blend cheese

Put chicken in crock pot
Season to taste (fajita seasoning, salt, pepper, garlic)
Cover with soup, tomatoes, and salsa
Cook covered for 8-10 hours or low

After cooking:
Add 2 cups shredded Mexican blend cheese
Serve over long grain and wild rice


Crock Pot Chicken and Dumplings

January 9, 2013

SO easy, so good.


1 can cream of mushroom soup with roasted garlic
1 can cream of chicken soup
boneless, skinless chicken thighs (pre-packaged from Costco)
frozen peas with pearl onions


Put chicken in crockpot – frozen or defrosted
Season to taste (salt, garlic/garlic pepper, sage, rosemary)
Cover chicken with soups
Add peas and pearl onions
Cook on low 8 hours (or all day)

Follow recipe on Bisquick box to make dumplings (I make 10)
(Modification of dumplings recipe: use 1 cup half-and-half, 1/2 cup cheddar blend shredded cheese, and a liberal amount of garlic bread sprinkle)

Stir meat in crock pot so it breaks up in shredded pieces of chicken
Put dumplings on top of chicken and cook for an additional 15-20 minutes

Serves 4 big portions


Chicken Stroganoff(ish) in Crock Pot

July 31, 2012

Weird concoction I’m trying tonight, and just getting the recipe down so if it sucks I can tweak it later.


1 package of Costco (Foster Farms) boneless, skinless chicken thighs

2 cans Cream of Mushroom with Roasted Garlic soup

4 tablespoons sour cream

1 packet McCormick Brown Gravy mix

1 pouch Uncle Ben’s Ready Rice, Long Grain & Wild

salt, pepper, garlic, seasonings to taste


Put chicken pieces in bottom of crock pot

Season to taste

Cover in two cans of soup

Mix in sour cream

Stir in brown gravy mix

Mix well

Cover and cook on low for 6-8 hours

30 minutes before serving:

Add rice and mix well

Let cook final 30 minutes to let rice absorb extra liquid in pot


Chicken Simmered in Beer

January 13, 2010

Still needs some tweaking…


5 or 6 chicken thighs
Mrs. Dash Italian seasoning mix (garlic & herb)
2 bottles beer


On medium heat in a skillet, brown chicken and season it well on both sides.

Reduce heat and add beer. Cover.

Cook for ~45 minutes, turning chicken every 15 minutes or so.

Remove cover and increase heat to medium. Cook for an additional 20 – 30 minutes, checking and turning chicken about every 10 minutes.

If the beer begins to dry up in the skillet before cooking is completed, re-cover. Do not let beer/moisture completely evaporate from skillet.

If prepared properly (which this recipe may not completely achieve), beer will thicken up with chicken juices into a nice glaze/sauce that can be dribbled over chicken – and chicken won’t be dry.


Crock Pot Cheesy Spinach Rice Chicken

January 13, 2010

A crock pot variation of the yummy spinach rice casserole recipe


4 or 5 chicken thighs or breasts (can be frozen)
1/2 bag frozen cut spinach (or 1 frozen box)
1 can of Campbell’s cream of chicken soup (can substitute cream of mushroom with garlic and herbs)
1 – 2 cups Classico alfredo sauce
6 pieces of bacon, uncooked, cut into smallish pieces
1/2 sweet onion
1/8 stick butter
1 bag of 90-second long grain and wild rice
2 or 3 cups cheese, cheddar and/or mexican blend


Put chicken pieces in crockpot and season to taste with salt, pepper, garlic
Chop onion and brown in skillet with butter (or just put in crock pot and cover with butter)
Cover chicken and onion with uncooked bacon pieces
Mix well
Add soup and mix well
Add alfredo sauce and mix well
Add spinach, frozen
Mix everything very well and make sure chicken is covered with other ingredients
Cover and cook on low for 6 to 8 hours, stirring once or twice during cooking process

30-45 Minutes Prior to Serving:

Add rice to crock pot and mix well, covering rice completely

When ready to serve:

Add in cheese (to your liking – I put in quite a bit) and stir in very well until completely melted