how do i cook bonless chicken breasts in a slow cooker?

6 responses so far ↓

• 1 Billie R // Nov 9, 2008

  You can add cream of chicken soup, water, some seasonings and put on low.

• 2 jpesadilla // Nov 9, 2008

  Did a quick recipe search on the Food Network Website.

  My results are at the link below.

• 3 Gobbler // Nov 9, 2008

  add salt, minced garlic, olive oil, worcestire sauce, mixed herbs n curry powder

• 4 tormentt // Nov 9, 2008

  i cut mine up, add some rice and veggies, water and chicken bullion and assorted seasonings…set low for about an hour….you can add more or less liquid to your liking…

  what i did the other day was…..

  cut up the chicken in to big chunks..
  added cut up brocoli and carrots
  gnochii ( italian potato dumpling)
  hand full of wild rice ( you can use any you prefer)
  handfull of croutons…..
  2 cups of water and 2 TBS chicken flavored boulion
  1 small can of cream style soup ( your choice) — (this was just to make it a lil creamy)

  put it all in crockpot (slowcooker) on low and just let it cook..

  when it was done tosed a few more croutons on bottom of bowl added the mixture then topped with shredded chedder cheese and few more croutons.

  salt an pepper to test.

• 5 redgirl // Nov 9, 2008

  * 2 pounds skinless, boneless chicken breast halves and/or thighs
  * 1 cup chopped onion
  * 2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
  * 1/3 cup water
  * 12 ounces dried wide egg noodles
  * 1 8-ounce carton dairy sour cream
  * Freshly ground black pepper (optional)

  Directions

  1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

  3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

• 6 backwardsmom // Nov 9, 2008

  I am writing the just as it is written in my Taste of Home magazine. I do it in 1 dish because there are enough of us to eat it all.

  Hearty Chicken Enchiladas

  1 lb boneless skinless chicken breasts
  2 cans (15 oz each) enchilada sauce
  1 can (4 oz) chopped green chilis
  1 can (15 oz) black beans, rinsed & drained
  8 flour tortillas (6 inch)
  1 Cup shredded Mexican cheese blend

  In slow cooker, combine the chicken, enchilada sauce, and chilis.
  Cover and cook on low for 8 hrs or until a meat thermometer reads 160

  Remove chicken and shred w/ forks. Reserve 1 &2/3 cups cooking juices. Pour remaining juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes w/ nonstick cooking spray; add 1/2 cup reserved juices to each.

  Place about 1/3 cup chicken mixture down the center of each tortilla. Toll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle w/ cheese.

  Cover and freeze on dish for up to 3 months. Cover and bake the second dish at 350 degrees for 20 min. Uncover; bake 5 min. longer or until cheese is lightly browned. Serve w/ wour cream if desired.

  To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 min before baking. Bake as directed.