Chicken & Turkey

No-Fuss Chicken:

2/3 cup all-purpose flour
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon seasoned salt
1 broiler/fryer chicken (2 1/2 to 3 pounds) cut up
1/4 cup butter or margarine
2 cups chicken broth

In a shallow bowl, combine flour, sage, basil and seasoned salt; coat chicken. reserved remaining flour mixture in a large skillet. melt butter; brown chicken on all sides. Transfer to slow cooker. Add 1/4 cup reserved flour mixture to the skillet (discard the rest); stir until smooth. When mixture begins to bubble, stir in chicken broth and bring to a boil; boil for 1 minute. Pour over chicken, Cover and cook on high for 2 to 2 1/2 hours or until chicken juices run clear. YIELDS: 4 servings.


Speed Up Prep Time:
Slow cooker recipes sometimes call for a broiler/fryer chicken that is quartered or cut into pieces and skinned. you can save yourself additional preparation time by asking the butcher to cup up and skin the skin the chicken for you.


Chicken in a pot:

3 Medium carrots, cut into 3/4 inch pieces
2 celery ribs with leaves, cut into 3/4 inch pieces
2 medium onions sliced
1 broiler/fryer chicken ( 3to 4 pounds) cut up
1/2 cup chicken broth
1 1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

In a 5-qt slow cooker, place carrots, celery and onions. .Top with chicken. Combine remaining ingredients; pour over chicken. Cover and cook on low for 7-9 hours or until chicken juices run clear and vegetables are tender. Serve with a slotted spoon.  YIELDS: 6

Golden Chicken and Noodles:

6 boneless skinless chicken breast halves ( 1 1/2 pound)
2 can (10 3/4 ounces each) condensed broccoli cheese soup, undiluted
2 cups milk
1 small onion
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon dried basil
1/8 teaspoon pepper
Hot cooked noodles

Cut chicken pieces to half; place in a 5 qt slow cooker, Combine the soup , milk, onion, salt, basil, and pepper; pour over chicken. Cover and cook on high for 1 hour Reduce heat to low; cover ad cook 5-6 hours longer or until the meat juices run clear. Serve with noodles.
YIELDS: 6

Slow Cooker Chicken Dinner:

6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoon mashed potatoes flakes, optional

Place potatoes and carrots in a slow cooker. Top with chicken. combine the soups and garlic salt; pour over chicken. cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into gravy and cook 30 minutes longer YIELDS: 4 

Creamy Italian Chicken:

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing ix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10 3/4 ounces) condensed cream of chicken soup undiluted
1 can (10 3/4 ounces) mushroom stems and pieces, drained
Hot cooked rice and noodles

Place the chicken in a slow cooker, Combine salad dressing mix and water; pour over chicken. Cover and cook on low 3 hours. In a small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles YIELDS: 4


You've Got Good Taste:
Always taste the finished dish before serving to adjust seasonings to your preference, since long cooking times can dilute the strength of herbs and spices. Consider adding a dash of salt, pepper, lemon juice or minced fresh herbs.


Stuffed Chicken Rolls:

6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh Parsley, optional

Flatten Chicken to 1/8 inch thickness, Place ham and cheese on each breast. Roll up and tuck in ends securing with a tooth pick. combine the flour, Parmesan cheese, sage, paprika and pepper, coating chicken on all sides. cover and refrigerate for 1 hour.

In a large skillet, brown chicken in oil over medium heat. Transfer to 5 qt slow cooker. Combine the soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. remove toothpicks. Garnish with Parsley if desired. Serve with mashed potatoes or rice.
YIELDS: 6 servings



Tender Barbecue Chicken
This is one of my families favorites for Sundays as it is quick to assemble and is ready when we come home from church. We cook the potatoes in the crock pot and are ready to eat in less than 30 minutes. The left over chicken is wonderful for pizza the next day that is if there is anything left.

1 broiler/fryer chicken 3-4 pounds cut up
1 medium onion, thinly sliced
1 bottle (18 ounces) barbecue sauce your family favorite style
1 can (or 3/4 cup) regular coke (I have used mountain dew, and sprite to, coke works best)
1/4 cup brown sugar   Optional

Place chicken in a slow cooker. Top with onions. Mix barbecue sauce, coke and brown sugar pour over chicken and cook on low for 8-10 hours or high 3 to 4 hours. Serve with baked potatoes and veggie of your choice.
YIELDS; 4-6


Teriyaki Chicken

12 (3 lbs) skinless chicken thighs (we used skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoon cider vinegar
3/4 ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoon cornstarch
4 1/2 teaspoon cold water
Hot cooked rice, optional

Place chicken in a 4 qt cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over the chicken, Cover, cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm. Skim the fat from the cooking juices; transfer to a small sauce pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.

YIELDS: 6 servings



Maple Mustard Chicken

6 boneless skinless chicken breast
1/2 cup maple syrup
1/3 cup stone-ground mustard
1 tablespoon quick cooking tapioca

Hot cooked brown rice

Place chicken in a 3 qt. slow cooker. Combine the syrup, mustartd and tapioca. pour over chicken. Cover and cook on low 3-4 hours or until a meat thermometer reads 170 degrees. Serve with rice.
YIELDS: 6 servings