Anyone got a recipe for crockpot chicken?

[Chris in VA]

We have a meeting/visit with Sky every Sunday afternoon, and this week I thought I'd throw some chicken in the crockpot so (other) ds can eat before youth group. I have chicken breasts, broth, carrots, rice, usual spices--anyone have a yummy recipe I can toss in?

[melissel]

As far as I know, that IS the recipe: Take carrots, potatoes, onions, spices, salt, chicken, and toss in crockpot! LOL!

No, seriously though, when I've done it, I just seasoned the chicken, put all the veggies on the bottom, the chicken on top, and put it on high for 4-5 hours (depending on your crockpot). It's been awhile since I've done it, but if I were to do it again (and writing this all out has made me want to--yum!), I would saute the onions and brown the chicken first, then put it all in the same way.

[Chris in VA]

No pratties, can I use rice? How much broth, what spices?

[mcconnellboys]

Gumbo?

Chicken and stock; any vegis you like (I use okra, diced tomatoes, peppers, onions and celery - but why not carrots?)

Bay leaf, optional
salt and pepper
tobasco splashes
Worchestershire, about a tablespoon
Gumbo file' - if you can get it
diced garlic
And maybe any kind of seasoning mix, such as Tony Chachere's, Old Bay, other seafood or poultry seasoning, etc.

I also throw in sausage and shrimp, but you certainly don't have to.....

You can add the rice to the pot, too, if you like - or make it separate so they can spoon the gumbo over it.....

To thicken it, make a roux (it's easy). Just add some butter to a frying pan, spoon in some flour and stir until it starts to get a toasty, mud brown (not golden). Add it to the hot liquid while it's hot so that it won't clump. Stir and this will give the traditional color to your stock and thicken it as well.

Regena

[melissel]

No pratties, can I use rice? How much broth, what spices?

Hmm, I've never done it with rice. I'd probably make that on the side with broth as the liquid and serve the finished crockpot stuff over it. If you're feeling experimental, you could probably put in a cup of rice and maybe a cup of water or broth, and see how that turns out. Otherwise, no broth in with the chicken. You'd be amazed at just how much liquid chicken produces when it's not boiling off in the oven! If you put the veggies underneath, they cook in the liquid from the chicken and are the best part of the whole thing *slurp*. Oh, and I'd use the same spices I'd use for a roast chicken--Adobo, pepper, rosemary, thyme maybe? We cook pretty simply here.

[melissel]

Gumbo?

Chicken and stock; any vegis you like (I use okra, diced tomatoes, peppers, onions and celery - but why not carrots?)

Bay leaf, optional
salt and pepper
tobasco splashes
Worchestershire, about a tablespoon
Gumbo file' - if you can get it
diced garlic
And maybe any kind of seasoning mix, such as Tony Chachere's, Old Bay, other seafood or poultry seasoning, etc.

I also throw in sausage and shrimp, but you certainly don't have to.....

You can add the rice to the pot, too, if you like - or make it separate so they can spoon the gumbo over it.....

To thicken it, make a roux (it's easy). Just add some butter to a frying pan, spoon in some flour and stir until it starts to get a toasty, mud brown (not golden). Add it to the hot liquid while it's hot so that it won't clump. Stir and this will give the traditional color to your stock and thicken it as well.

Regena

Hoo boy, that sounds good too...