Any good chicken breast crockpot recipes?

NB4 "crack chicken" gross arse people. Whatever you do, there are much better recipes than chicken breasts, HIDDEN VALLEY ranch seasoning, and cream cheese....

Crockpot Italian chicken. It’s fantastic. Put 3-4 boneless chicken breasts in the bottom of a crockpot. Sprinkle one packet of zesty Italian dressing dry mix over the top of the breasts. Combine one block cream cheese, half cup of water, and two cans cream of chicken with herbs in a sauce pan over low heat. After mixed together, pour over the top of chicken. Cook 8 hours on low. After cooking, shred the chicken with two forks. Should be very tender and shred easily. Serve over your favorite cooked pasta. Family loves it.

Chicken seems like a bad candidate for long slow cooking. Usually you pick tough cuts that have a high fat content for these situations.

It kind of is a bad option. When I do chicken in the crock pot, I do it high and fast (twss?), just a couple of hours, not all day. Too long and it is dry and tough.

A dish I make is a highly processed sodium bomb, and sounds wretched, but my kids love it. One of my go-to after church meals.

Chicken breasts, can of cream of chicken, envelope of onion soup mix. Half a soup can of water. Serve over rice with sweet peas.

Replace the chicken breast with boneless, skinless, chicken thighs and go from there.

Buffalo chicken sliders.

Breast in the crock pot with Franks, butter, and garlic powder. Cook through, pull, and shred. Serve on slider buns with a pickle, Cole slaw, and ranch.

LINK

Recent thread on this topic. Company chicken is my suggestion

Edited to add - Somehow I missed the request that the recipes be for crockpot. Old guy brain fart I guess.
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The ability to make poppyseed chicken was the test to see if you were high class (able to make it) or low class (did not know the recipe) when we lived in Marion, Alabama. The super rich folks told their maid to make the dish.

Poppy Seed Chicken

Ingredients:

3 cups cooked chicken, diced or shredded
2 (4 ounce) packet (sleeves) Ritz crackers, 8 oz. total, crumbled
3 Tablespoons poppy seed
1 (10 1/2 ounce) can cream of chicken soup
1 16 oz tub of sour cream
1/2 cup butter, melted
Directions:

Preheat oven to 350 degrees F (175 C)

In a bowl, mix chicken, sour cream and chicken soup. In a second bowl, mix crumbled Ritz crackers, poppy seed and melted butter.

Add half of the cracker mixture to chicken and place chicken mixture into a 9X11 inch casserole dish. Place remaining cracker mixture on top of the mixture. Cover dish with foil and cook for 15 minutes. Remove foil and cook for another 15 minutes.

Modifications: you might add 1/2 cup sautéed onions and 1 small can mushrooms. If you have any open, add 2 Tablespoons of good dry white wine. None of these additions are necessary.

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An old boss (40 years ago) Shared this pretty good recipe.

Chicken Lasagna:

3 cups Cooked Chicken, Shredded in larger chunks
1 10-12 oz bag Bow Tie Macaroni Noodles, uncooked
1/4 cup onion, diced
1 – 10 oz pack frozen spinach, cooked and (very well) drained
1 cup mozzarella Cheese shredded
1/2 Cup Parmesan Cheese
1 10 oz tub Romano Cheese
1 1/2 Tsp. Italian Seasoning
Less than 1/8 Tsp ground nutmeg (a pinch is nice)

White sauce
1/4 Cup flour
1/2 cup butter
1/4 Tsp black pepper
Salt to taste 1/2 Tsp
1 Tsp garlic, Fine minced
1 Cups Heavy Cream
1/4 cup Parmesan Cheese
1 can Chicken broth
1 1/2 tsp. Italian Seasoning

Make white sauce:

Melt butter over medium heat, add flour, salt, pepper and cook for three minutes, stirring constantly. Do not let flour brown. Remove from heat if there is any indication of browning. Add garlic after two minutes. After three minutes, add Italian Seasoning, chicken broth and heavy cream, then parmesan cheese. Cook for two minutes and remove from heat.

Set aside 1/2 cup Mozzarella and 1/4 cup parmesan Cheese.
Mix other cheeses and set aside

In a 9X11 casserole dish layer chicken, dry noodles, spinach, and mixed cheeses, then repeat. Conserve the portions of ingredients in order to get at least two layers of each. Three is better. Pour sauce over top and bake (uncovered) at 350 degrees F (175C) for 30 minutes. After 30 minutes, sprinkle the 1/4 cup Parmesan cheese and 1/2 cup Mozzarella cheese on top of the casserole and return to oven until the cheese is melted.


I should have posted Dr. Coater's recipe, but he beat me to it.

Edited to add - Somehow I missed the request that the recipes be for crockpot. Old guy brain fart I guess.
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Chicken Enchilada Casserole
Ingredients:
8 - 10 flour tortillas
3 cups chicken filling
1 cup Monterrey Jack Cheese
1 small container Pancho’s White Queso Cheese
1 Tablespoon jalapeño peppers, diced
1 can enchilada sauce
Chicken Filling:
2 cups cooked chicken, shredded
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup green shallots, sliced
1 small can, whole kernel corn, drained
1 Tablespoon jalapeño pepper, chopped
1 small can, green chilies
1/4 cup sour cream
4 Tablespoons Heavy Cream
1 Tablespoon chili powder
2 Tablespoons cumin

Directions:

Slice tortillas into wedges to make layering the casserole easier.
Cover bottom of casserole dish with a thin layer of white queso then a layer of tortillas.
Add a layer of chicken filling
Cover with half of the enchilada sauce
Add a layer of Monterrey Jack Cheese
Add a layer of tortillas
Add a layer of chicken filling.
Add a layer of white queso
Cover with the other half of the enchilada sauce
Top with Monterrey Jack Cheese and a few Jalapeño bits
Cook in a 350 degree oven for 20-30 minutes until the cheese browns and the filling is bubbly

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Chicken Dijon

Ingredients:

4 boneless skinless chicken breasts approximately 5-6 oz each
salt & pepper to taste
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic minced
1/3 cup dry white wine
1/3 cup heavy cream
1/4 cup chicken broth
1 teaspoon soy sauce
2 tablespoons Dijon mustard
1/8 teaspoon dried thyme or 1 sprig fresh thyme

Directions:

Pound chicken to 1-inch thick and season with salt and pepper.
Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.

Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.

Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.

Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

Notes

Pound the chicken breasts so they cook evenly.
Use a large skillet to ensure the chicken browns and the sauce reduces well. If the chicken is too crowded it will not brown well.
Be sure that a meat thermometer reads 165°F, don't overcook.
White wine adds great flavor to the sauce and simmers so the alcohol burns off. It is highly recommended. I keep an inexpensive bottle of white wine for cooking in the fridge.
White wine substitutions include chicken or veggie broth, or a tablespoon or so of white wine vinegar.
Choose a dry (not sweet) white wine like Pinot Gris or Sauvignon Blanc.
Parmesan and parsley make a great optional garnish for this recipe.

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an old photo post I made back in 2002

Chicken Bonne Femme (Good Woman’s Chicken)

"Good woman's chicken" and its variations (Chicken Clemenceau and Chicken Pontalba) is one of the best dishes in the Creole cookbook. There is little agreement on how it's prepared, but potatoes and garlic are always part of the recipe. This recipe evolved from the very good version at Antoine's, and the super-garlicky version of bonne femme at Tujague's restaurant .

You'll need:

3/4 pound Chicken. I used breast tenders, but I would have used thighs if I had any.
1/4 pound cubed Ham
Several (3-5) strips of thick sliced bacon for pork flavor and fat.
2 russet potatoes, peeled and cubed into 1/2 inch pieces
1 cup mushrooms with stems removed and sliced. If small mushrooms are available, leave them whole.
1 stalk celery, diced
2 small to medium onions, quartered. If you can find them, 8-10 small whole onions are nice for this dish.
1/2 bell pepper, diced
3-4 cloves garlic. Use as much as you like, (Tujague’s version uses lots of garlic)
1 cup white wine
1/2 stick butter
1 Tablespoon Worcestershire sauce
1 Tablespoon Creole or Cajun seasoning such as Slap Ya Momma Seasoning
1 teaspoon thyme
salt, black pepper, flour, red cayenne pepper, red pepper flakes, oil

Directions:

Cut the chicken into bite sized pieces. Season it with Creole seasoning, black pepper, red cayenne pepper and set it aside.

Cut the bacon into bite sized pieces and cook it in a skillet or sauté pan until crisp. When the bacon is just about done, add the ham, cook it for a few minutes then remove and set it aside with the bacon.

Peel and dice the potatoes, then fry them in some vegetable oil. Lightly season the potatoes with a little Creole seasoning and salt, then set them aside to drain on a paper towel.

Flour the seasoned chicken pieces and fry. Set them aside with the ham and bacon.

Sauté the bell pepper, celery, onions and garlic in the bacon grease. They should cook until there is some color on the onions. Add the sliced mushrooms toward end of the sauté.

Deglaze the sauté pan with some white wine. Add a Tablespoon Worcestershire sauce and 1 teaspoon of thyme. Place everything in a casserole. Top with some red pepper (flakes) and cook at 350 F for 20 minutes.

Plate the Chicken Bonne Femme and Carrots with Parsley or green onion garnish. White wine goes well with this dish as does crusty bread.

I was going to post this too. You could also make enchiladas or tauqitos using soft tortillas and adding some monterrey jack cheese.