EASY CROCK POT SCALLOPED CHICKEN
My sister made this one week-end when we had been out shopping all day. It was really nice to come home and just eat. Serve with a salad and some crust rolls and you are good to go!!
Provided by babygirl65
Categories One Dish Meal
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In crock pot, layer in this order.
- Potatoes from package, seasonings from package, chicken breast, onion, green beans, and carrots.
- Pour water over everything.
- Cook on low for 8-10 hours.
- ENJOY!
CROCK POT SCALLOPED POTATOES AND CHICKEN
Make and share this Crock Pot Scalloped Potatoes and Chicken recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker.
- Sprinkle salt (if desired) over chicken breast and lay on top of potatoes.
- Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours.
- Reduce temperature to low and cook 3-4 hours.
- Test that the potatoes are soft.
- If not continue cooking on low another hour and test again until potatoes are done.
CROCK POT SCALLOPED CHICKEN
This combines three of my favorite items. Chicken, scalloped potatoes and green beans. Tastes heavenly!
Provided by Kristen in Chicago
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put potatoes, seasoning and chicken in slow cooker.
- Pour water over everything.
- Cook on low for 6-8 hours.
- Add green beans during the last hour or so, so they do not get too cooked.
Nutrition Facts : Calories 296.5, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 101.6, Carbohydrate 10.8, Fiber 2.9, Sugar 1.1, Protein 32
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
SLOW-COOKER SCALLOPED POTATOES
Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.
Provided by Food Network Kitchen
Categories side-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
- Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
- Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
- Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)
CROCK POT SCALLOPED POTATOES
Make and share this Crock Pot Scalloped Potatoes recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place half of the sliced potatoes in bottom of crock pot.
- Top with half of the onions cheese and bacon.
- Repeat layers in order.
- Top with cream of chicken soup.
- Cook on low for 8 to 10 hours.
EASY SCALLOPED CHICKEN
This one's from my Grandma. It was spoon fed to us in our high chairs. Easy for babies and toddlers to eat. Sticks to the bone and comfort food. It is also inexpensive and requires only a few ingredients you probably have on hand. You may use this with leftover chicken or turkey.
Provided by pamela t.
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the prepared meat from the bone, shred into bite sized pieces.
- Toast the bread and break into bite sized pieces.
- Spray non-stick cooking spray in an oblong casserole.
- Put one layer bread pieces, one layer chicken pieces.
- Build up three layers.
- Pour chicken broth over casserole,.
- Add water.
- Melt butter in microwave for 8 seconds.
- Pour over casserole.
- Add salt and pepper.
- Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.
Nutrition Facts : Calories 313.8, Fat 14.2, SaturatedFat 5.2, Cholesterol 45.8, Sodium 958.8, Carbohydrate 28, Fiber 4.7, Sugar 3.8, Protein 18.3
SCALLOPED CHICKEN
A creamy comfort food! A great way to use up left over chicken or turkey. YUMMMY! Serve with hot rolls and a bit of cranberry sauce on the side.
Provided by smoke alarm jr
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make gravy first for it needs to cool a bit.
- In saucepan over medium heat melt the 4 tbsp of butter.
- Blend in flour and hot chicken stock.
- Stirring until thickened.
- Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
- Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
- Set gravy aside to cool.
- In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
- Cook on low for 2-3 minutes.
- Stir in onion, poultry seasoning, and salt.
- In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
- Repeat again but ending with last layer of crumbs.
- Bake in preheated 350 over about 30 minutes.
Nutrition Facts : Calories 411.2, Fat 19.7, SaturatedFat 9.5, Cholesterol 139.6, Sodium 645.7, Carbohydrate 34.8, Fiber 1.9, Sugar 4.4, Protein 22.3
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