Frozen Chicken In The Crock Pot Food

(FROZEN) CHICKEN IN THE CROCK POT

Steps:

• Spray inside of crock pot with cooking spray.
• Rinse chicken and place in cooker.
• Mix chicken gravy with water and wine.
• Pour over chicken.
• Cook on low approximately 6 hours.
• About 1 1/2 hours before end of cooking time add carrots and onions.
• When done, take chicken out and let rest on a cutting board at least 15 minutes.
• Take vegetables out of gravy; strain the gravy and thicken to your preference.
• Enjoy with mashed potatoes and a tossed salad!

CROCK POT CRACK CHICKEN (+VIDEO)

Steps:

• Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top.
• Add the lid, and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.
• After the chicken cooks, use two forks to shred the chicken. Don't drain the broth. Add the softened cream cheese. Stir until creamy and the cream cheese is melted.
• Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon.
• Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the green onions.
• Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.

FROZEN CHICKEN ONE DISH SUPPER (CROCK POT)

Steps:

• If using, put mushrooms and onion in bottom of crock pot.
• Place frozen chicken in crock pot.
• Combine soup (use 2 cans if you want to have more gravy) and milk and pour over chicken.
• Combine the stuffing mix, seasoning packet and water and spoon mixture over chicken.
• Cover and cook on low 8- 10 hours.
• Enjoy!

CROCK POT CHICKEN STEW

Steps:

• Spray inside of Crock Pot well with cooking spray.
• Dump the chicken thigh chunks into the bottom of the pot and spread them out evenly.
• Dump the potato chunks on top of the chicken and spread them out.
• Dump the sliced carrots, diced onions and frozen corn on top spreading them out as evenly as possible.
• Dump the cream of chicken soup into a large mixing bowl.
• Add the chicken gravy mix, salt, pepper, onion powder, garlic powder and ground sage to the bowl.
• Stir well.
• Add the chicken broth and heavy cream to the bowl.
• Stir well again.
• Pour the mixture over the ingredients in the Crock Pot.
• Place the lid on the Crock Pot and set it to cook on LOW.
• After 6 - 7 hours of cooking time, remove the lid and stir the contents well.
• Combine the water and cornstarch and stir until the cornstarch is completely dissolved.
• Add the cornstarch mixture to the stew and stir well.
• Return the lid to the Crock Pot and leave the stew to simmer and thicken for at least 15 minutes.
• Serve and enjoy!

FROZEN CHICKEN LEG QUARTERS IN CROCK POT

Steps:

• 1. Pour broth into a 6 quart slow cooker.
• 2. Mix together in a small bowl the mayonnaise and seasonings.
• 3. Place frozen leg quarters in a single layer in slow cooker. Spread mayonnaise mixture on chicken before placing the next layer of chicken on top. Spread mayonnaise mixture on top layer of chicken also. Cover with lid.
• 4. Cook on low 8-9 hours, or until meat thermometer reads at least 165°F when inserted into thigh, not touching bone.
• 5. Remove chicken to serving platter or cutting board and let rest 15 minutes before serving.
• 6. If you would like a crispy skin, place cooked chicken on a baking sheet and place under the broiler for 5-10 minutes or until desired crispness.