SLOW COOKER AUTUMN CHICKEN
This is a great comfort dish on a cool evening. I like to serve it to guests because it looks and tastes like a restaurant meal without going to a lot of trouble.
Provided by Martha Christian
Categories Chicken
Time 4h10m
Number Of Ingredients 8
Steps:
- 1. Spread whole artichoke hearts over bottom of crock pot or slow cooker.
- 2. Top with half of the mushrooms.
- 3. Layer chicken tenders over the mushrooms.
- 4. Top chicken with marinated artichoke hearts with liquid.
- 5. Add remaining mushrooms.
- 6. Pour in wine and vinaigrette.
- 7. Cover and cook on LOW 4-5 hours.
- 8. Serve over hot cooked noodles. Garnish with paprika, if desired. Enjoy!
AUTUMN APPLE CHICKEN
I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
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 AUTUMN DELIGHT
The basic recipe was handed down from a friend. I added the sliced onion and substituted the 3 cans of cream of mushroom soup with 1 can of cream of mushroom soup with garlic and 2 cans of cream of mushroom soup original. I also added the egg noodles which serves the gravy texture wonderfully.
Provided by Silver Moon
Categories Meat and Poultry Recipes Beef Steaks
Time 5h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.
- Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 66 g, Cholesterol 78 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26 g, SaturatedFat 5.9 g, Sodium 1944.5 mg, Sugar 7.9 g
AUTUMN CHICKEN AND VEGETABLES
Make and share this Autumn Chicken and Vegetables recipe from Food.com.
Provided by dicentra
Categories Easy
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place vegetables in slow cooker. Lay chicken over vegetables. Sprinkle with salt, pepper and tarragon.
- Pour wine and broth around chicken. Cover and cook on low 4-6 hours.
Nutrition Facts : Calories 332.3, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 509, Carbohydrate 14.2, Fiber 2.9, Sugar 4.5, Protein 33
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23 BEST FALL CROCKPOT RECIPES - AUTUMN SLOW COOKER …
From food52.com
- Chicken Breasts With Creamy Mustard-Leek Sauce. This recipe's creamy leek sauce (based on the classic French preparation of rabbit in mustard sauce) is rich and flavorful, with a nice tinge of acidity from the whole-grain mustard.
- Chicken Parmesan Soup. What happens when you take boneless, skinless chicken breasts and slow-cook them in crushed tomatoes, garlic, and a handful of aromatic spices?
- Persian Lamb Stew. Who would've thunk that a plate this gorgeous could come out of a slow cooker? When you let the slow cooker handle all the hard work (like breaking down a lamb shoulder), all you need to do is bejewel the tender meat with pomegranate seeds, pistachios, and fresh dill.
- Basic Pot Roast. This is easily the most popular pot roast on Food52. Susan Miglore (Genius creative director Kristen Miglore's mother) has adapted Betty Watson's original recipe for the slow cooker.
- Tom Kha Gai. "While this soup can be made on the stovetop in under an hour," Martha Stewart says, "it benefits from a longer spell in the slow cooker.
- New Orleans Red Beans & Rice. Recipe author Katie Macdonald's mom swears the secret to her red beans and rice is a cup of pickle juice. "They're comforting, creamy, and so well-flavored," she writes.
- Chicken Breasts With Lemon, Sage & Milk. When I'm in full meal-prep mode, I like to make these milk-braised chicken breasts in my slow cooker. That way I have a whole week's worth to magic into all manner of lunches and dinners, especially this curried chicken salad.
- Beef Stroganoff With Mushrooms. I once wrote that there's nothing more American than eight-hour food. When I think of the slow cooker, I think of beef stroganoff—especially the less-than-authentic version I make at home with beef chuck, cream of mushroom soup, and cremini mushrooms.
- Mediterranean Chicken Thigh Stew. This recipe comes from community member KarinCooks, who uploaded it way back when (2009!). When I noticed how popular it was, I asked our kitchen to cook and photograph it—and now we're in love with it, too.
- Butternut Squash Shakshuka. How about brunch? Invite friends over for the chillest fall gathering, thanks to this slow-cooker shakshuka. Comforting butternut squash stars in this one-pot wonder, along with a healthy smattering of parsley and feta.
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