How To make Carolyn'S Chicken A La Crock Pot
Ingredients
1
each
chicken
1
each
lemon
1/4
cup
honey
1/2
cup
orange juice
Directions:
Rinse chicken inside and out well. Roll the lemon on a flat top to soften, and pierce well with a 2 tined fork. Place the lemon in the cavity of the chicken and place the chicken in the crockpot.
Mix the honey and the orange juice together and pour over the chicken. Cook on low until done. When you take the chicken out of the pot, remove the lemon very carefully, it will be hot, and squeeze the juice over the chicken.
How To make Carolyn'S Chicken A La Crock Pot's Videos
Chicken and Gravy Crockpot Recipe
Crockpot Size: 5 Quart
Ingredients:
2 Cans Cream of Chicken
2 Cans of Water
2 Chicken Gravy Packets
1 Tsp. Parsley
3 Chicken Breasts
Salt & Pepper (To Your Liking)
1 Tsp. Garlic Powder
1/3 Cup Onion (Diced)
Directions:
Combine cream of chicken cans, 2 cans of water, chicken gravy packets, and parsley into bowl and stir mixture well. Add the rest of ingredients and the mixture into crockpot. Cook on high for 3-4 hours or low for 6-7 hours. Shred chicken and enjoy!
Reminder:
These are my recommended ingredients. However, feel free to add or remove ingredients you feel may best compliment the dish. :)
Crock Pot Recipe #1: Teriyaki Pork Shoulder, Beef & Chicken (Cooking with Carolyn)
How to Make Teriyaki Pork Shoulder, Beef and Chicken Crock Pot Recipe
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WET SHREDDED CHICKEN BURRITO RECIPE with Vegetarian OPTION | Crock Pot Recipe | Cooking with Carolyn
How to Make Wet Shredded Chicken Burrito Recipe with Vegetarian Option using a Crock Pot
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Crock Pot Recipe #2: Teriyaki Tacos (Cooking with Carolyn)
How to Make Teriyaki Tacos Recipe
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Quarantine Cooking with Carolyn Crockpot Chicken and Gravy
Delicious Crockpot
Chicken and Gravy
4 to 6 small to medium Chicken Breasts
2 packages of powdered Chicken Gravy Mix
2 cups of Water
1 can cream of Chicken Soup
Pepper to taste
Cook on low fro 4-5 hours
Quarantine Cooking with Carolyn Chicken Cacciatore a Crock Pot
Chicken Cacciatore for 2 in the crock pot
1 cup canned crushed tomatoes
¼ cup dry red wine
12 Tablespoon tomato paste
1 large garlic clove, minced
½ teaspoon oregano
½ teaspoon kosher salt (or to taste)
1/8 teaspoon pepper
2 bone in chicken thighs, skin removed
1 cup thickly sliced cremini mushrooms
1 small red or green bell pepper, sliced thin
1 small onion, chopped
8 pitted green olives, quartered
In a 2 quart slow cooker, stir together tomatoes, wine, tomato paste, garlic, oregano, salt and black pepper. Add chicken, mushrooms, bell pepper and onion, stirring to combine. Cover and cook until chicken is fork tender, 2 ½ to 3 hours on high or 5 to 6 hours on low. Serve with olives sprinkled on top and a side of pasta if desired.