Smothered Chicken: Slow Cooker

Smothered Chicken in the Crock Pot at The Happy HousewifeBy contributing writer Brandy Ferguson

This smothered chicken is one of our family’s favorite meals.  The only thing that could make it any better would be letting it cook all day in the crock pot, and so that’s exactly what I did.

Four ingredients come together to make a wonderfully tender, cut-it-with-a-fork chicken breast with such amazing flavor!  Be sure and ladle the extra gravy straight over your rice.  Yum!

Smothered Chicken in the Crock Pot
 
Ingredients
  • 4 chicken breasts
  • 4 slices bacon
  • 2 cans cream of mushroom soup
  • 1 (16 ounce) container sour cream
Instructions
  1. In a bowl, mix the sour cream and soup, then pour about a cup into the crock pot.
  2. Wrap the bacon around the perimeter of each chicken breast, then place in crock pot.
  3. Pour remaining soup/sour cream mixture over chicken.
  4. Cook on low for 6 to 8 hours.
  5. Serve over brown rice.

 

 

More recipes from Brandy

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Salsa Chicken in the Slow Cooker

Salsa Chicken in the Slow Cooker at The Happy HousewifeBy contributing writer SnoWhite

Salsa chicken in the slow cooker is an incredibly easy dinner to prepare for your family.  Toss in some pineapple and black beans and serve over brown rice.

It’s perfect for Cinco de Mayo and works great during warm months when you don’t want to heat up your house by making dinner.

Salsa Chicken in the Slow Cooker
Recipe type: Main Dish
 
Ingredients
  • 4-5 chicken breasts
  • 1 (8 ounce) jar of salsa (mild, or spicy)
  • 1 (14 ounce) can of black beans
  • 1 (14 ounce) can of pineapple (rings, chunks or tidbits)
Instructions
  1. Place 4-5 chicken breasts in the bottom of a lightly greased slow cooker.
  2. Pour one jar of salsa over the chicken.
  3. Pour in one can of pineapple (juice included).
  4. Drain and rinse one can of black beans; add to the slow cooker.
  5. Cover and cook on low for 8-9 hours.
  6. Serve warm over rice.

More recipes from SnoWhite

Find more delicious meal ideas at the The Happy Housewife Recipe Index.

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Chicken and Potatoes: Slow Cooker

by contributing writer SnoWhite

This crock pot chicken and potatoes dinner is hearty and filling.  It’s easy to prepare in the morning, which makes dinner time a breeze.

Crockpot Chicken and Potatoes at The Happy Housewife

Slow Cooker Chicken & Potatoes
Recipe type: Main Dish
 
Ingredients
  • 3 medium potatoes
  • 2 medium bell peppers (green and red)
  • 1 small onion
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • salt and pepper
  • 3-4 chicken breasts
  • 1 recipe cream of chicken soup
  • 4 ounces shredded cheddar cheese
  • Bacon bits (optional)
Instructions
  1. Lightly spray your crockpot with olive oil.
  2. Dice up the bell peppers into 1-inch pieces, and place them on the bottom of the crockpot.
  3. Dice up the onion and place that over the peppers.
  4. Thinly slice potatoes into ¼ inch rounds. Layer over the peppers.
  5. Season with salt and pepper and paprika.
  6. Layer the chicken breasts on top.
  7. Season with salt, pepper and garlic.
  8. Pour over the prepared cream of chicken soup.
  9. Cover, and cook on high for 3-4 hours, or low for 6-8 hours until chicken reaches 180 degrees.
  10. Sprinkle cheese and bacon bits over the top before serving.

 

 

More recipes from SnoWhite

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Chicken Legs & Wild Rice: Slow Cooker

By contributing writer SnoWhite.

Cooking more meals from scratch is easy when you use your crockpot!  When the recipe is also healthy, it’s a double win.  If you’ve never cooked with wild rice before, give it a go.  I think you’ll like the nutty-rich flavor.

Crock Pot Chicken Legs & Wild Rice at The Happy Housewife

Slow Cooker Chicken Legs & Wild Rice
Recipe type: Main Dish
 
Ingredients
  • 6-8 chicken legs
  • 1 cup brown rice
  • 1 cup wild rice
  • 4 cups chicken broth
  • 1 teaspoon parsley
  • 1 tablespoon dried minced onion
  • salt and pepper, to taste
Instructions
  1. Lightly grease your crockpot.
  2. Place the rice (wild and brown) in the bottom of your crockpot.
  3. Layer the chicken legs over the top.
  4. Season with parsley, onion, salt and pepper.
  5. Carefully pour in 4 cups chicken broth.
  6. Cover and cook on low for 6-8 hours until rice is tender and chicken is cooked to 180 degrees.
  7. Serve over rice.

Crock Pot Chicken Legs & Wild Rice at The Happy Housewife

 

More recipes from SnoWhite

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