Instructions. Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside. …
Preview
See Also: Chicken Recipes, Low Carb RecipesShow details
Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker. Slice the bell peppers and onion into strips and add to the slow cooker. Cover and cook on high for 3 hours or low for 6 hours, or until chicken is cooked through and shreds easily.
garlic powder. onion powder. Instructions. Place a single layer of chicken breast into the bottom of slow cooker. Sprinkle with salt, black pepper, garlic powder, and onion powder. Cook on low for approximately 3 hours or until chicken recipe 165F on a digital thermometer. Enjoy with your favorite salad or recipe. Notes.
See Also: Chicken Recipes, Chicken Breast RecipesShow details
Stir the butter lump till it melts. Step 2: Add the onions and mushrooms. Cook them in the butter for a few minutes. Add the frozen chicken breasts into the crockpot. Step 3: Mix the cream soup and milk in a bowl. Pour it into the pot and stir the mixture in. Step 4: In another bowl, mix the stuffing mix, seasoning mix, and water.
See Also: Chicken RecipesShow details
4 lbs. boneless skinless chicken breast (or boneless skinless chicken thighs) 1 tsp. salt (sea salt if you have it) 1/4 tsp. black pepper; 1/2 tsp. garlic powder; 1 bay leaf; 2 Tbsp. salted butter (no need to melt) 14.5 oz. can chicken broth; Instructions:
Step 1: arrange the chicken. Place your chicken breasts in the bowl of a slow cooker with enough room so that they’re not on top of each other. Step 2: add liquid. Pour water over the chicken breasts so that it just barely covers them. Step 3: season the chicken.
Instructions. Place chicken in the slow cooker and cover with chicken broth. Salt and pepper the chicken if desired. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken from the slow cooker and shred the chicken. Drain the remaining chicken broth and reserve 1/3 cup.
Wash your potatoes and cut the red potatoes in half (for firmer) or in quarters (for soft). Add all the vegetables to the slow cooker. Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil. Use a large spoon to toss everything together and to distribute the seasonings. Cover and cook on low for 4-6 hours.
See Also: Chicken Recipes, Vegetable RecipesShow details
Add to the slow cooker and cook on high for 3-4 hours or on low until the chicken is tender but not falling apart. While the chicken is cooking, place all the bbq sauce ingredients in a small pan and whisk to combine. Simmer for 10 minutes and take off the stove. Line a cookie sheet with foil and then spray with cooking spray.
See Also: Bbq Recipes, Chicken RecipesShow details
Crock Pot Chicken Cacciatore - Low Sodium . This is large recipe for batch cooking and freezes great! The recipe is calculated using boneless, skinless chicken thighs; to reduce the fat, use boneless, skinless breasts instead. Low sodium at 114mg per serving.