If you made a recipe from the Crockpot thread..

[university]

can someone post this reciepe i want to try it! thanks!

Are you talking about the honey mustard chicken recipe?

2 lbs chicken breasts
2 tbsp yellow/prepared mustard
2 tbsp butter
2 tbsp honey
sprinkle of paprika (didn't use it bc I ran out)

Warm up the mustard, butter, honey, and paprika on the stove until it is mixed thoroughly. Pour it on top of the chicken in the crock pot and turn it on low. I used frozen chicken.

Popped it in the slow cooker at 10:30 and took it out at 4.

I'm making the buffalo chicken recipe right now, but plan on eating it for lunch because I started it early. I put it in at 9:30 and will test it out at 12:30 to see if it's done. I didn't use a packet of dressing mix because I don't like prepackaged stuff like that (they always have funky additives) so I used dry dill, onion, garlic, and chive. I'm excited to have it all to me. No one else here likes spicy food.

 

[jodim]

I have this problem with the chicken being to dry. I start it at lunch time instead of early morning and it is not dry at all anymore. I know this won't work for everyone since they leave in the am and are unable to come home for lunch.

I wonder if the crockpot could be set on a timer? We have a timer we got pretty inexpensively for when we are out of town (it turns our pool filter off and on and also one for our lights in our house)

 

[nathaliabrown]

\
the one with chicken, cream cheese, and beans?

Are you talking about the honey mustard chicken recipe?

2 lbs chicken breasts
2 tbsp yellow/prepared mustard
2 tbsp butter
2 tbsp honey
sprinkle of paprika (didn't use it bc I ran out)

Warm up the mustard, butter, honey, and paprika on the stove until it is mixed thoroughly. Pour it on top of the chicken in the crock pot and turn it on low. I used frozen chicken.

Popped it in the slow cooker at 10:30 and took it out at 4.

I'm making the buffalo chicken recipe right now, but plan on eating it for lunch because I started it early. I put it in at 9:30 and will test it out at 12:30 to see if it's done. I didn't use a packet of dressing mix because I don't like prepackaged stuff like that (they always have funky additives) so I used dry dill, onion, garlic, and chive. I'm excited to have it all to me. No one else here likes spicy food.

 

[Pastamom]

The honey mustard chicken was alright. Nothing really that special, but it tasted good. It was really dry (like all chicken breast/crock pot recipes) so my kids would only eat it with ketchup. I made mine into a sandwich with cheese and spinach. I plan on trying the buffalo chicken recipe soon (hopefully tomorrow).

I thought the same thing about the honey mustard. We like the buffalo chicken. I usually make a blue cheese mayo to go with it. Yum.

I know I got this one from the boards but it wasn't in the index.

Italian Beef
1 chuck roast
2 pkg Goods Seasons Italian dressing mix
2 cups water
4 beef boulion cubes
1-2 TBS soy sauce
1 red pepper (if I don't have it I skip it and we really don't know the difference)

Mix and cook all day. Shred.

 

[floridascgirl]

I wonder if the crockpot could be set on a timer? We have a timer we got pretty inexpensively for when we are out of town (it turns our pool filter off and on and also one for our lights in our house)

My DH rigged ours up on a basic timer and it works just fine. Meanwhile, I've been shopping around for a new one that has a built-in timer.

Our favorite recipe from the thread was the Chicken & Dumplings (using biscuit dough). If I have it around, I'll add a little white wine to the pot, too.

 

[university]

I liked the buffalo chicken! I ended up cooking it for 3.5 hours so it wasn't quite as dry as the honey mustard chicken was. I did end up putting it on a bun with cheese and spinach again though. I just love a good chicken sandwich!

 

[ekatiel]

Question for those of you who made the buffalo chicken-- I made it once, and it was SUPER spicy-- it was actually like pepper spray when I removed the lid from the crock pot! We ended up eating it. I removed the chicken from the sauce and shredded it, then we had it on sandwiches. It was still really spicy, even though it was removed from the sauce. Did I buy the wrong kind of wing sauce? I live in Texas, so things are spicier down here-- is that the difference? Can anyone tell me what brand wing/hot sauce you used? --Katie

 

[Disneybound!!]

Thanks so much for posting that link to the original recipes thread! I can't wait to try some of these, and I look forward to seeing what people think about the different ones they've made already! I love the crock pot!

 

[FayeW]

Crock pots have improved a lot over the years so cook times in the recipes may not be accurate if you have a newer crock pot. I think they are a lot hotter than the old ones, because in my new crock pot (about 3 yrs old) things take a lot less time to cook.

For those of us who work outside the home, and have to turn on the crockpot all day and leave it, try cooking the frozen chicken breast meals on the "keep warm" setting. I find that today's "keep warm" is as hot as the "low" setting on my 20 yr old crock pot.

 

[dreamin_disney]

Asian Chicken Breasts

4-6 boneless skinless chicken breasts
3/4 cup terryaki sauce
1/2 cup soy sauce
1 small can pineapple rings with the juice
garlic, black pepper to taste

put the chicken in the bottom of the crockpot
pour the soy and terryaki, garlic powder and black pepper over the chicken. pour the pineapple and juice over the chicken.

Cook on the 6 hour setting.

serve with rice and steamed veggies.

This sounds soooooo yummy! I have some chicken breast in the fridge so will try nextweek. Cook for 6 hours on low or high?


What post is the buffalo chicken on or can someone post it. I have some chicken breast and drumsticks and franks hot sauce so i might be ready to go-lol!



Nevermind I found it. Thanks for putting this list together and making it easy
I originally got this one from www.allrecipes.com, but modified it. It is the easiest recipe I've ever made and everyone who tastes it loves it!

Slow Cooker Buffalo Chicken

2 lbs boneless, skinless chicken breast
1 bottle buffalo wing or hot sauce ( I use either Red Hot or Steve and Edy's)
1 packet Hidden Valley Ranch Salad Dressing mix

Place chicken breast in crock pot, sprinkle dressing mix over chicken and pour wing sauce on top.

Cook 6 - 8 hours for frozen chicken breasts or 4-6 hours for fresh chicken breasts.

Shred chicken with two forks when finished and serve on rolls.


Can I use Franks buffalo hot sauce? If so how much cuz its the regular one and still HOT!

 

[sk8jdgca]

another vote for the salsa/chicken/cream cheese one- we love it- I serve if over rice, my daughter likes put it in a wrap with a little rice

 

[mikkishelles]

Wow! That thread is a great resource! I follow a low-carb (I avoid refined carbs, white flour, sugar etc) diet, and a lot of those recipes would fit right in.

 

[Muushka]

OP! I can't thank you enough for starting this thread and posting all of those links!

 

[meanser]

Some new recipies! Can't wait to try and I will let you know!

 

[dreamin_disney]

Asian Chicken Breasts

4-6 boneless skinless chicken breasts
3/4 cup terryaki sauce
1/2 cup soy sauce
1 small can pineapple rings with the juice
garlic, black pepper to taste

put the chicken in the bottom of the crockpot
pour the soy and terryaki, garlic powder and black pepper over the chicken. pour the pineapple and juice over the chicken.

Cook on the 6 hour setting.

serve with rice and steamed veggies.

I bought the stuff for this recipe . Hoping to try it tomorrow. ANyone else try it yet?

 

[dreamin_disney]

I bought the stuff for this recipe . Hoping to try it tomorrow. ANyone else try it yet?

Just prepared this in the crockpot.Can't wait to try this in 6 hours.

I have this on low temp is this correct????

 

[ceecee]

Don't be sorry, I'm totally trying the one with the pineapple ! I'm the PP who posted the chicken/corn/salsa/black beans/cream cheese recipe on the old thread-- we still eat it A LOT!! I'm also forever grateful to the person who posted the chicken 'n dumplings recipe!!! I LOVE it!! --Katie

Same here!!! I'm trying the Asian chicken next week. We love the Chick 'n dumplings (I add frozen peas and carrots with the same time as the biscuits) and the salsa chicken too...I omit the cream cheese and add tomatoes and sause to make it thinner like soup.

 

[ceecee]

I have this problem with the chicken being to dry. I start it at lunch time instead of early morning and it is not dry at all anymore. I know this won't work for everyone since they leave in the am and are unable to come home for lunch.

I use frozen chicken breasts and they don't dry out as much. I find with my newer Crock that it gets much hotter than my old one. I use the low setting that goes to warm after 6 or 8 hours, the warm is like my older crock's low heat setting.

 

[Debbie]

oops... guess I should have read the thread more carefully, these are just my favorite crockpot recipes, I don't think they are in the thread! Sorry!

Don't worry! I love getting new recipes, too.

 

[dreamin_disney]

Asian Chicken Breasts

4-6 boneless skinless chicken breasts
3/4 cup terryaki sauce
1/2 cup soy sauce
1 small can pineapple rings with the juice
garlic, black pepper to taste

put the chicken in the bottom of the crockpot
pour the soy and terryaki, garlic powder and black pepper over the chicken. pour the pineapple and juice over the chicken.

Cook on the 6 hour setting.

serve with rice and steamed veggies.

We just ate this. It smelled so good while it was cooking. It was to salty. I used less of the amouns of soy sauce and terriyaki. I know soy sauce is salty and I just tasted the bottle of terriyaki and its salty too so maybe I used the wrong type. IS there a sweet type of terriyaki sauce? What brand did you use?

DD liked it but the taste got to her and she didnt finish it. I'm sure its error on my part