Slow cooker chicken Creole. Cubed chicken breasts with vegetables,dry white wine,ham and herbs cooked in slow cooker.Very easy and delicious!
Makes 4 servings


Ingredients:

• 2  9 oz (270g) packages dry Bearnaise sauce mix
• 1/2 cup (125 ml) dry white wine
• 1 pound boneless and skinless chicken breasts,cubed
• 9 oz (270 g) package frozen mixed vegetables
• fresh shrimp,peeled and deveined
• 1 pound cooked ham,cubed
• 1 pound (480g) red potatoes,cubed
• 3 shallots,minced
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon

Cooking Method:

1. In a slow cooker ,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6 hours.
4. Remove cooked chicken with vegetables from slow cooker.Transfer to serving platter.
5. Pour cooked liquid over and serve.

Slow cooker Greek chicken. Chicken pieces with potatoes and herbs cooked in slow cooker.Very easy and delicious chicken recipe.
Makes 4 servings


Ingredients:

• 4-6 potatoes,quartered
• 3 pounds (1.44 kg) chicken pieces
• 2 large yellow onions,peeled and quartered
• 1 whole bulb garlic,peeled and minced
• 3 tablespoons dried oregano
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Cooking method:

1. Place quartered potatoes in bottom of slow cooker.
2. Add chicken pieces,onions,minced garlic and sprinkle with salt and black pepper.
3. Top with 1 tablespoon of olive oil.
4. Cover slow cooker and cook on low-heat setting for 9-10 hours.
5. Remove cooked chicken and vegetables from slow cooker and transfer to serving platter.
6. Serve hot.

Slow cooker chicken with tropical barbecue sauce. Chicken breasts with mustard,Worcestershire sauce,hot pepper sauce and orange juice cooked in slow cooker.Very easy and delicious chicken recipe.
Makes 6 servings


Ingredients:

• 1/4 cup (60 ml) molasses
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons orange juice
• 3 whole chicken breasts,skinned,boned and halved

Cooking Method:

1. In a mixing bowl,combine all ingredients,except chicken breasts.Mix well.
2. Brush mixture over chicken breasts.
3. Arrange chicken in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours or until chicken breasts are tender.

Slow cooker chicken in wine. Chicken pieces with mushrooms,creamy mushroom soup and dry white wine cooked in slow cooker. Very easy and delicious chicken recipe!
Makes 4-6 servings


Ingredients:

• 2-3 pounds (960g-1.44 kg) chicken pieces
• 10 3/4 oz (325 ml) can cream of mushroom soup
• 10 3/4 oz (325 ml) French onion soup
• 1 cup (250 g) sliced mushrooms
• 1 cup (250 ml) dry white wine
• olive oil

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sliced mushrooms and cook,stirring,until browned.
3. Place chicken pieces in slow cooker.
4. In a mixing bowl,combine soups and dry white wine.Mix well.
5. Pour wine mixture over chicken.Top with cooked mushrooms.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.

Slow cooker cranberry chicken.Chicken with cranberry sauce,barbecue sauce and vegetables cooked in slow cooker.Very delicious and easy recipe!
Makes 6-8 servings


Ingredients:

• 3 pounds (1.44 kg) chicken pieces
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) diced celery
• 1/2 cup (125 g) diced onions
• 16 oz (480 ml) can whole berry cranberry sauce
• 1 cup (250 ml) barbecue sauce

Cooking Method:

1. In a slow cooker,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6-8 hours.
4. Using a tongs, remove cooked chicken pieces from slow cooker and transfer to serving platter.
5. Pour barbecue-cranberry sauce over and serve immediately.

Slow cooker creamy chicken chowder. Chicken with vegetables cooked in slow cooker.Very delicious!
Makes 6 servings


Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 11 oz (330 ml) can whole kernel corn with sweet peppers.drained
• 10 3/4 oz (325 ml) can condensed cream of potato soup
• 4 oz (120 ml) can diced green chili peppers
• 2 tablespoons snipped cilantro
• 1 1/4 oz (35 g) envelope taco seasoning mix
• 3 cups (750 ml) chicken broth
• 8 oz (240ml) dairy sour cream
• 4 oz (120 g) cheese spread with jalapeno peppers,cubed

Cooking Method:

1. In a slow cooker combine chicken cubes,corn,potato soup, undrained chile peppers,cilantro a,d taco mix.Stir in chicken broth.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 4-6 hours.
4. Stir 1 cup (250 ml) of the hot soup into sour cream.
5. Stir sour cream mixture and cheese into the mixture in slow cooker.
6. Set aside for 5 minutes.Stir with a whisk until well combined.
7. Ladle into a bowls and serve.

Slow cooker creamy chicken Italiano. This is very delicious and easy chicken recipe. Chicken breasts with cream cheese,Italian dressing and mushrooms cooked in slow cooker.
Makes 4 servings


Ingredients:

• 4 boneless and skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup (60 ml) water
• 8 oz (240 g) package cream cheese,softened
• 10 3/4 oz (325 ml) can cream of chicken soup

Cooking Method:

1. Place chicken breast halves in slow cooker. 
2. In a small mixing bowl,combine salad dressing mix and water.Mix until water dissolved completely. Pour mixture over chicken.
3. Cover slow cooker and cook on low-heat setting for 3 hours.
4. In another mixing bowl,combine cream cheese and chicken soup.Stir well and pour cramy mixture over chicken.
5. Cover slow cooker and cook  on low-heat setting for a further 1 hour.
6. Serve over cooked noodles or rice.

Pressure cooker baby chicken puree. Cooking healthy meal for our babies!!! Organic chicken with sweet potato,dried apricot and salt -free chicken broth cooked in pressure cooker.
Makes 4 cups


Ingredients:

• 1 tablespoon olive oil
• 2 organic boneless and skinless chicken thighs,chunked
• 1 small leek(white parts only),halved lengthwise,rinsed and sliced across 1/2 inch (1.25 cm) thick
• 1 large sweet potato,peeled and and cut into small pieces
• 1 cup (250 ml) salt-free chicken broth
• 1/4 cup dried apricot halves,coarsely chopped

Cooking Method:

1. Heat olive oil over medium heat in pressure cooker.
2. Add chunked chicken and leek and cook,stirring occasionally,for 3 minutes.
3. Add sweet potatoes and cook until it begins to soften,for about 1 minute.
4. Add chicken broth and dried apricots.Stir well to combine.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high.When cooker reaches high pressure,reduce burner heat to low.
7. Set timer to cook for 5 minutes.
8. Remove pot from the heat and open the cooker.
9. Transfer chicken mixture to food processor. Process until smooth.
10. Set aside and let cool completely.
11. Refrigerate for 1-2 days or freeze up to 2-3 month.

Chicken breasts with caper cream sauce. Fried chicken breasts with delicious homemade caper cream sauce. Very easy and delicious recipe!


Ingredients:

• 4 boneless and skinless chicken breasts,halved
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 1/2 cup (125 ml) whipping cream
• 2 tablespoons capers,drained and rinsed

Cooking Method:

1. Season chicken breasts with lemon pepper,kosher salt,dill weed and garlic powder.
2. In a large nonstick skillet,melt butter over medium-high heat.
3. Place chicken breasts and brown,turning,for 5 minutes.
4. Reduce heat to medium and cook for a further 5-7 minutes or until chicken breasts are cooked through.
5. Remove cooked chicken breasts form the skillet,transfer to serving platter and keep warm,covering with aluminum foil.
6. Increase heat to high.Stir in whipping cream,stirring,until reduced to sauce consistency.
7. Remove sauce from the heat.Stir in capers.
8. Pour sauce over cooked chicken breasts and serve.

Hollandaise Sauce:


Ingredients:

• 3 egg yolks
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cream
• 1 cup (250 ml) unsalted melted butter
• 1 tablespoon freshly squeezed lemon juice

Slow cooker bacon and cheese potatoes. Cheesy potatoes with bacon and vegetables cooked in slow cooker.Very easy potato recipe.Makes 6 servings


Ingredients:

• 3 medium russet potatoes,peeled and cut into cubes
• 1 cup (250 g) chopped onion
• 1/2 teaspoon seasoned salt
• 4 slices crispy cooked bacon,crumbled
• 1 cup (250 g) shredded sharp Cheddar cheese
• 1 tablespoon chicken broth
• chopped green onions

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place half of potatoes in slow cooker.Sprinkle one-half of onion and seasoned salt over potatoes.Top with half of crumbled bacon and Cheddar cheese.
3. Repeat layers,ending with Cheddar cheese.
4. Sprinkle chicken broth over top.
5. Cover slow cooker and cook on low-heat setting for 6 hours or until potatoes are tender.
6. Remove potato mixture from slow cooker.
7. Sprinkle with chopped green onions,stir and serve immediately.

Slow cooker Parmesan potato wedges. Very delicious vegetarian appetizer cooked in slow cooker.


Ingredients:

• 2 pounds (960 g) red potatoes,cut into wedges
• 1/4 cup (60 g) finely chopped yellow onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter,cut into pieces
• 1 oz 930 g) grated Parmesan cheese

Cooking Method:

1. In a slow cooker,layer potatoes,onion,oregano,butter and seasoning.
2. Cover slow cooker and cook on high-heat setting for 4 hours.
3. Remove baked potatoes from slow cooker and transfer to serving platter.
4. Sprinkle with grated Parmesan cheese and serve.

Pressure Cooker Lamb Ragu 

• 2 tablespoons olive oil
• 1 large white onion,peeled and finely chopped
• 1/2 red bell pepper,seeded and finely chopped
• 1 pound (480 g) freshly ground lamb
• 4 lamb sausages,casings removed
• 28 oz (840 ml) can plum tomatoes in juice,crushed into bowl
• reduced-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• sea salt

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,then reduce heat to medium and cook,stirring,until soften,about 3 minutes.
3. Stir in red bell pepper and cook for a further 1 minute.
4. Remove cooked vegetables form pressure cooker,transfer to a plate and set aside.
5. Add ground lamb and sausage meat to the pot,breaking it up with wooden spoon.Cook,stirring,until no longer pink.
6. Return cooked vegetables to pressure cooker and stir well.
7. Add tomatoes with their juices.Fill the tomato can halfway with chicken broth and pour into pressure cooker along with a pinch of salt.Stir well to combine.
8. Close pressure cooker and lock the lid.
9. Set the burner heat to high.When pressure cooker reaches high pressure,reduce heat to low.
10. Set a timer to cook for 10 minutes.
11. Remove pot from the heat.
12. Open pressure cooker and season to taste with sea salt.
13. Add fresh parsley.Cook,uncovered,over medium heat for 3-4 minutes.
14. Serve pressure cooker lamb ragu over cooked pasta.