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Wednesday 22 October 2014
LEMON BAKED CHICKEN
LEMON BAKED CHICKEN
16 ounces skinned and boned uncooked chicken breasts, cut into 4
pieces
1 lemon
1 teaspoon lemon pepper
1 teaspoon paprika
Place chicken pieces in a slow cooker. Squeeze juice of half a lemon
over chicken. Sprinkle lemon pepper and paprika over top. Cut
remaining lemon half into thin slices. Arrange slices around chicken.
Cover and cook on HIGH for 4 hours.
16 ounces skinned and boned uncooked chicken breasts, cut into 4
pieces
1 lemon
1 teaspoon lemon pepper
1 teaspoon paprika
Place chicken pieces in a slow cooker. Squeeze juice of half a lemon
over chicken. Sprinkle lemon pepper and paprika over top. Cut
remaining lemon half into thin slices. Arrange slices around chicken.
Cover and cook on HIGH for 4 hours.
Lo-Cal Crock Pot Chicken
Lo-Cal Crock Pot Chicken
2 med. onions, thinly sliced
2-3 lb. chicken, cut up and skinned
2 cloves garlic, minced
1 lg. can tomatoes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano, crushed
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours
2 med. onions, thinly sliced
2-3 lb. chicken, cut up and skinned
2 cloves garlic, minced
1 lg. can tomatoes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano, crushed
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours
LOW-FAT CHICKEN & VEGGIE BAKE
LOW-FAT CHICKEN & VEGGIE BAKE
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies
1 can water chestnuts (optional)
salt & pepper
Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
high for 4-6 hours or on low for 8-10 hours.
Serves 8
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies
1 can water chestnuts (optional)
salt & pepper
Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
high for 4-6 hours or on low for 8-10 hours.
Serves 8
LEMON TARRAGON CHICKEN WITH ASPARAGUS
LEMON TARRAGON CHICKEN WITH ASPARAGUS
1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste
Put frozen chicken breasts in Crock Pot and add lemon juice, broth,
and tarragon. Cook on low 6 hours. Add asparagus; whisk cream and
flour together and add. Cook another hour on high or until asparagus
is tender and sauce is thickened. Serve over noodles or rice.
Artichokes are good in this too!
1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste
Put frozen chicken breasts in Crock Pot and add lemon juice, broth,
and tarragon. Cook on low 6 hours. Add asparagus; whisk cream and
flour together and add. Cook another hour on high or until asparagus
is tender and sauce is thickened. Serve over noodles or rice.
Artichokes are good in this too!
LEMON-ROSEMARY CHICKEN
LEMON-ROSEMARY CHICKEN
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary,
salt and pepper. Add chicken.
Close bag and marinate in refrigerator 4 hours or overnight, turning
bag frequently. Place chicken in the slow cooker/Crock Pot and pour
marinade over. Cover and cook for 6 to 8 hours, or until tender,
basting occasionally with the marinade, if possible. You may add frozen
broccoli and carrots about 1 to 1 1/2 hours before done.
Serves 4 to 6.
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary,
salt and pepper. Add chicken.
Close bag and marinate in refrigerator 4 hours or overnight, turning
bag frequently. Place chicken in the slow cooker/Crock Pot and pour
marinade over. Cover and cook for 6 to 8 hours, or until tender,
basting occasionally with the marinade, if possible. You may add frozen
broccoli and carrots about 1 to 1 1/2 hours before done.
Serves 4 to 6.
LEMON-POPPYSEED UPSIDE DOWN CAKE
LEMON-POPPYSEED UPSIDE DOWN CAKE
This cake makes its own custard-like topping.
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Page 184 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
Mix the first 4 ingredients together until well moistened. Spread batter
in a lightly greased 3 ½ quart slow cooker/Crock Pot. Combine sauce
ingredients in a small saucepan; bring to a boil. Pour boiling mixture
over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges
will be slightly browned. Turn heat off and leave in the pot for about
30 minutes with cover slightly ajar. When cool enough to handle, hold
a large plate over the top of the pot then invert.
This cake makes its own custard-like topping.
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Page 184 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
Mix the first 4 ingredients together until well moistened. Spread batter
in a lightly greased 3 ½ quart slow cooker/Crock Pot. Combine sauce
ingredients in a small saucepan; bring to a boil. Pour boiling mixture
over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges
will be slightly browned. Turn heat off and leave in the pot for about
30 minutes with cover slightly ajar. When cool enough to handle, hold
a large plate over the top of the pot then invert.
LEMON PEPPER CHICKEN
LEMON PEPPER CHICKEN
5 boneless skinless chicken breasts (or any chicken pieces)
Lemon Pepper seasoning
2 tbsp. melted or squeeze margarine
Put chicken in slow cooker/Crock Pot. Sprinkle generously with
seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on
high for 6 hrs.
5 boneless skinless chicken breasts (or any chicken pieces)
Lemon Pepper seasoning
2 tbsp. melted or squeeze margarine
Put chicken in slow cooker/Crock Pot. Sprinkle generously with
seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on
high for 6 hrs.
LEMON-GARLIC CHICKEN
LEMON-GARLIC CHICKEN
3 pounds Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves, crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine
Skin and cut up chicken. Combine with other ingredients in slow
cooker/Crock Pot. Set on low.
Upon return from work, debone chicken. Serve over rice. If you freeze
chicken pieces separately, and mix up other ingredients the night
before, you can dump it all together quickly in the morning. And if you
start with frozen chicken it doesn't fall apart
3 pounds Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves, crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine
Skin and cut up chicken. Combine with other ingredients in slow
cooker/Crock Pot. Set on low.
Upon return from work, debone chicken. Serve over rice. If you freeze
chicken pieces separately, and mix up other ingredients the night
before, you can dump it all together quickly in the morning. And if you
start with frozen chicken it doesn't fall apart
LAZY CROCKPOT CHICKEN
LAZY CROCKPOT CHICKEN
1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 c. flour
1 jar sliced mushrooms
Salt, pepper and paprika
Rinse chicken breasts. Put salt, pepper and paprika on both sides.
Place in Crock Pot. Mix other
ingredients together. Add to Crock Pot. Cook on LOW all day. Serve
over noodles, rice, or mashed potatoes.
1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 c. flour
1 jar sliced mushrooms
Salt, pepper and paprika
Rinse chicken breasts. Put salt, pepper and paprika on both sides.
Place in Crock Pot. Mix other
ingredients together. Add to Crock Pot. Cook on LOW all day. Serve
over noodles, rice, or mashed potatoes.
JERK CHICKEN
JERK CHICKEN
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely
chopped. Add remaining ingredients, except chicken, and pulse until
well combined. Place chicken in a 3 1/2-quart (or larger) slow
cooker/Crock Pot and cover with sauce. Cover, set on low, and cook
for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely
chopped. Add remaining ingredients, except chicken, and pulse until
well combined. Place chicken in a 3 1/2-quart (or larger) slow
cooker/Crock Pot and cover with sauce. Cover, set on low, and cook
for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
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