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Crock Pot Chicken |
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 Crock Pot Chicken Casserole Cook 2 or 3 chicken leg/thigh pieces in the crock pot covered with water, add salt, pepper, onion powder, garlic powder, on high for 4-5 hours or low 8 hours. Take meat out of the crock, and remove the bones and skin. Make sure the meat is cut into bite sized pieces. Strain the broth and keep. I make gravy out of the broth using milk and cornstarch mixed together for thickening (I'm so sorry I never measure!) Once the gravy is done, I add a can of cream of chicken soup, and a can of creamed corn. I cook a 1lb box of shell macaroni and add it to the gravy with the broken up meat. Drain a can of peas and a can of carrots. (I usually cut my canned carrots into smaller pieces) and put in the gravy. I hope you can understand this one, it is a favorite at my house and I make it so often I never measure. A bit more verification:- I make my gravy on the stovetop (usually in the pan I boiled the pasta in, while the pasta is draining). I usually mix all up in the pan that I made the gravy in and because everything is already so hot except for the vegetables, I throw the canned veggies in and we eat. Terri A. (United States) Crock Pot Chicken Breasts Chicken breasts, (with skin and bone) Cover chicken with water, add a few cubes of chicken bouillon, some garlic powder, onion powder, salt and pepper. Cook on low for 8 hours. Meat should be falling apart. Makes the BEST chicken salad. Just use your favorite recipe. I also save the broth and strain it through a wire type screen colander and freeze it. Terri A. (United States) |
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