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Top Crockpot Recipes

Crockpot History

Crock Pot® is the registered trademark of Rival. However it has become the generic name for all cookers of this type. Crockpots are also called slow cookers. In late 1970, Rival acquired the assets of another company, including an appliance called the 'Beanery'. It was a basic bean cooker. Cooks and chefs started to experiment with this little bean cooker. Soon they discovered that it cooked meat even better than beans...and the Rival Crock Pot® was born.


Taco Chicken Chili 3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can diced tomatoes
1 can black beans
1 can cannelloni (or any white) beans
1 can kidney beans
1 can vegetarian baked beans (large can 26 oz.)
1 can whole-kernel corn

Put everything in crock pot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir and eat.

Low-fat Chicken Fajitas 2 lbs boneless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/2 cup chicken broth
1 tbsp fresh lemon juice
8-10 warm flour tortillas
1/2 cup non-fat cheddar cheese (grated)
lettuce and tomato as desired

Cut chicken across the grain into 1/2 inch diagonal strips. Place in a slow cooker (crock-pot). Top with onion, bell pepper, and lime. In a small bowl, combine chili powder, cumin, salt, and broth. Pour mixture over chicken. Cover and cook on LOW for 6 to 7 hours or until chicken is tender. Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over. Top with non-fat sour cream, non-fat cheese, lettuce and tomatoes.

Optional: Add slices of Lime along with bell peppers and onions. Remove Lime before serving.

*Recipe found on:

Spanish Chicken 1 (3 to 3 1/2 pounds) fryer, cut up, rinsed, dried, salt and peppered
3 carrots, diced
1 cup chopped onion
1 cup frozen cut green beans
1 (4 oz.) jar sliced mushrooms
2 tsp salt
2 small bay leaves
1/2 tsp tarragon
1/2 tsp summer savory
1/4 tsp garlic powder
1/4 tsp coarsely ground pepper
1 (16 oz.) can tomatoes, chopped
1/3 cup regular rice (uncooked)
1/2 cup water

Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and cook on LOW for 4 hours; stir in rice and water. Finish cooking for about 2 to 3 hours longer, until rice is tender and chicken is cooked through. Stir a couple of times and taste for seasonings.

Cheesy Chicken 6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

Serves 6.

Chicken Pie 3 cups diced cooked chicken or turkey 2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1/2 cup chopped onion
1 small bay leaf
3 cups cubed potatoes
1 package frozen mixed vegetables (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust

Combine chicken, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.

Remove bay leaf. Heat oven to 375. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into slow cooker. Stir in pepper, poultry seasoning, and salt. Remove the liner from slow cooker base and carefully place 9-inch pie crust over the mixture. Place the crockery inside pre-heated oven and bake (uncovered) for about 15 to 20 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.

Serves 8.

French Chicken Stew 1/2 cups dry navy beans, soaked overnight, simmered until tender, drained
2 cups water
4 to 6 chicken breasts, skinned, boned, and cut into chunks
1 (14.5 oz.) can tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 small bay leaf
1/2 tsp. dried sweet basil, crumbled
1/8 tsp. ground sage
1/4 tsp. ground paprika
1/2 tsp. dried leaf oregano
1 tsp. instant chicken bouillon granules

Place beans, 2 cups of water, and other ingredients in slow cooker/crock Pot; cover and cook on LOW for 8 to 10 hours. Discard bay leaf before serving.

Honey Mustard Chicken 4 to 6 boneless skinless chicken breasts (or other chicken pieces)
3/4 cup Dijon mustard
1/4 cup honey

Put chicken in crockpot. Mix mustard and honey; pour over chicken. Cook on HIGH for 3 hours or on low for about 6 to 7 hours. Bone-in chicken and/or dark meat might take a bit longer.

Chicken Stroganoff 4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Marinara Chicken 4 to 5 boneless, skinless chicken breasts (or chicken tenders)
1 tbsp. butter, melted
1 pkg. dry Italian dressing
1 bottle marinara sauce (Paul Newman)
1/2 C whipping cream

Put 1/2 inch water in crock pot. Cut fat off chicken; cut into thick pieces and put in water. Drizzle butter over chicken. Sprinkle Italian dressing mix over chicken and let cook for 2 to 3 hours on HIGH. Pour in marinara sauce; let cook for 1 to 2 more hours on LOW. One half hour before eating, add whipping cream, stir. Serve over spiral noodles.

Chicken Noodle Soup 2 cans cream chicken soup
3 cans chicken broth
1 C milk
1 C carrots, chopped
3/4 C celery, chopped
1/2 lb. homeade noodles
1 can chicken or 2 cooked chicken breasts cut into bite sized pieces
1 tsp pepper

Combine soup, broth and milk into large stock pot. Wisk well. Add carrots and celery and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until vegetables are tender. Add chicken, noodles and pepper. Stir and let cook until noodles are tender. Serve and enjoy!

Lemon Chicken1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces
1 teaspoon crumbled dry leaf oregano
2 cloves garlic, minced
2 tablespoons butter
1/4 cup dry wine, sherry, broth or water
3 tablespoons lemon juice
Salt and pepper

Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano over the chicken. Melt butter in frying pan and brown chicken on all sides. Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic. Add wine or sherry to frying pan, stir to loosen brown bits; pour into slow cooker. Cover, cook on LOW (200) for 7 to 8 hours. Add lemon juice last hour. Skim fat from juices and pour to a serving bowl; thicken juices, if desired. Serve chicken with juices.

Serves 4.

Tex Mex Chicken 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese

Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Stir just before serving. Top with the shredded cheese.

Zesty Ginger-Tomato Chicken 2-1/2 to 3 pounds skinless chicken drumsticks and/or thighs
2 14-1/2-ounce cans diced tomatoes
2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1 tablespoon snipped fresh cilantro or parsley
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
3 cups hot cooked quinoa or brown rice

Place chicken in a 3-1/2- or 4-quart slow cooker. Drain one can of the tomatoes. In a medium bowl, combine drained and undrained tomatoes, the tapioca, ginger, the 1 tablespoon cilantro, the garlic, crushed red pepper, and salt. Pour over chicken in slow cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve in shallow bowls. Serve with hot cooked quinoa. If desired, sprinkle with additional cilantro.

Makes 6 servings.

Chicken and Shrimp Jambalaya 1 cup sliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1-1/2 tsp Cajun seasoning
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper

In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.

Makes 6 servings.

Homemade Cajun Seasoning:
In a small bowl combine 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 to 1/4 tsp ground red pepper, 1/4 tsp paprika, and 1/4 tsp black pepper.

Recipe found here:

Mushroom Swiss Chicken 6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup, undiluted
1/4 cup milk
2 cups herb stuffing mix
1/2 cup margarine or butter, melted

Spray crockpot with cooking spray. Arrange chicken breasts in crockpot. Top with cheese, layering cheese if necessary. Combine soup and milk; stir well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted margarine over stuffing mix. Cover, cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Serves 6.

Chicken and Dumplings2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

Recipe found here:

Cheesy Poppyseed Chicken4 to 6 boneless, skinless chicken breast halves, cut into bite size chunks
1 can cream of mushroom soup
1 can cream of onion soup
1 cup sour cream
1 tablespoon poppyseeds
salt and pepper
plain bread crumbs
1 cup shredded cheese

Spray crockpot with cooking spray. Place chicken chunks into crock and sprinkle with salt and pepper. In a bowl, mix cream soups, sour cream and poppyseeds together until blended. Pour mixture over chicken to cover. Cook on high 4 to 6 hours or low 8 hours. About 15 minutes before serving, sprinkle bread crumbs liberally over chicken mixture, followed by shredded cheese. Put lid back over crock to allow cheese to melt. Serve over rice.

Low-fat Chicken and Veggie Stew1 medium onion, finely chopped
1 large leek, white part only, cleaned and sliced
1 8-ounce pack sliced mushrooms
8 ounces baby carrots
2 medium red potatoes cut into chunks
1 large stalk of celery, sliced
1 pound boneless, skinless chicken thighs
1 15-ounce can crushed tomatoes
1/2 cup fat-free, low-sodium chicken broth
1 bay leaf
1/2 tsp fresh thyme
1 small sprig rosemary

Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray. Place vegetables in the pot. Trim chicken thighs of excess fat and cut into pieces. Add chicken to the pot, followed by herbs, crushed tomatoes and chicken broth. Cover and cook on low for 7-9 hours.

*Recipe found on:

Tangy Chicken Stew2 chicken breasts, cut into bite sized pieces
1 can cream of chicken soup
paul newman's lite balsamic vinagrette, 1 soupcan full
1/2 to 1 can of water
2 russet potatoes, cut into bite-sized pieces
4 carrots, cut into bite-sized pieces
1 onioncut into bite-sized pieces

Cook on low all day (minimum of 6 hours). About 30 minutes before serving, open, stir, and add a bit more water if needed.

Crockpot Barbeque Chicken Wings2 tsp salt
2 Tbs molasses
2 tsp chili powder
1/3 cup lemon juice
12 oz bottle chili sauce
1/4 tsp hot pepper sauce
1 Tbs worcestershire sauce
5 lbs chicken wings with tips cut off

Place the wings into the crockpot. Combine together the salt, molasses, chili powder, salt, lemon juice, chili sauce, pepper sauce and worcestershire sauce and pour over chicken. Cook the BBQ Chicken Wings on low in the crockpot for 6 to 8 hours or on high for 2 to 3 hours.

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