Slow Cooker Cheesy Chicken Breasts

Slow cooker cheesy chicken breasts. Chicken breasts with Cheddar cheese soup cooked in slow cooker.Easy and delicious!

• 6 boneless and skinless chicken breasts
• garlic powder
• 2 cans (10 3/4 oz (325 ml) each)) condensed cream of chicken soup
• 10 3/4 oz (325 ml) can Cheddar cheese soup
• Fresh parsley
• salt and freshly ground black pepper,to taste

Pressure Cooker Chicken Coconut Curry

Pressure cooker chicken coconut curry.Chicken breasts with vegetables,coconut milk,curry powder and mango chutney cooked in pressure cooker.Delicious!

• 4 tablespoons olive oil
• 3 pounds (1.45 kg) boneless and skinless chicken breasts,cut into strips or cubes
• 1/2 pound (240 g) yellow onion,peeled and diced
• 1/4 cup (60 g) curry powder
• 14 oz (420 ml) can unsweetened coconut milk
• 1 cup (250 g) mango chutney,pureed in food processor
• 1/4 cup (60 g) chopped green onions,for garnish
• pinch of salt

Cooking Method:

1. Preheat 2 tablespoons olive oil over medium high heat in pressure cooker.
2. Working in a batches,lightly brown cubed chicken until no longer pink inside.
3. Remove cooked chicken from pressure cooker and transfer to a plate.
4. Add remaining 2 tablespoon olive oil to pressure cooker along with onion.Cook,stirring,until soft,for 5-8 minutes.
5. Stir in curry powder and cook until fragrant.
6. Shake well can of coconut milk and pour into curry mixture.
7. Season with salt and stir in mango chutney.
8. Return cooked chicken to pressure cooker.Close and lock the lid.
9. Set burner heat to high.When pressure cooker reaches high pressure,reduce to low.
10. Set burner cook to 5 minutes.
11. Remove pot from the heat.
12. If curry is to thick,add more coconut milk and simmer to heat through.
13. Sprinkle with green onions and serve.

Slow Cooker Italian Chicken Breasts

• 10 oz (300 g) package Italian-style green beans,thawed and drained
• 1 cup (250 g) fresh mushrooms
• 1 small yellow onion,peeled and sliced
• 1 pound (480 g) boneless and skinless chicken breasts,cut into pieces
• 14 1/2 oz (435 ml) can Italian stewed tomatoes with oregano and basil,undrained
• 6 oz (180 ml) can Italian tomato paste with garlic
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 2 cups (500 g) cooked fettuccine
• 1/4 cup Parmesan cheese

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place green beans,mushrooms and onions in slow cooker.Mix well.Top with chicken pieces.
3. In a mixing bowl,combine undrained tomatoes,tomato paste,Italian seasoning and garlic powder.Mix well.
4. Pour tomato mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 4-6 hours or until chicken is tender.
6. Serve over cooked fettuccine.Top with 1 tablespoon grated Parmesan cheese.

Oven Baked Pesto Chicken

Oven baked pesto chicken.Chicken breasts with pesto sauce,tomato and mozzarella cheese cooked in oven.Very easy and delicious chicken recipe!

• 1/4 cup (60 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 6 boneless and skinless chicken breasts
• 2 cups (500 ml) pesto sauce
• 6 tomato slices
• 6 mozzarella cheese slices

Cooking Method:

1. Preheat oven to 350 F (180 C).
2. In a small mixing bowl,combine dry ingredients.Mix well and set aside.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Dredge chicken breasts in flour mixture and place in skillet.
5. Brown chicken for 2 minutes (1 minute per side).
6. Remove from the skillet and transfer on a greased baking dish.
7.  Pour pesto sauce over chicken breasts and cover with aluminum foil.
8. Bake in preheated oven for 40 minutes or until chicken breasts are tender.
9. Uncover baked chicken breasts and top each chicken breast with tomato slice.
10. Place mozzarella slice over tomato.
11. Place under the broil and broil until cheese is melted.
12. Remove oven baked pesto chicken from the broiler and serve immediately.

Slow Cooker Chicken Tetrazzini

Slow cooker chicken tetrazzini. This is one of my favorite chicken recipes cooked in slow cooker. Chicken breasts with creamy mushrooms soup,cheese and vegetables.This yummy chicken recipe serves over cooked spaghetti.

• 3 cups (750 g) cooked chicken breasts
• 2 10 3/4 oz (325 ml each) cans low-fat cream of mushroom soup
• 1 cup (250 g) chopped yellow onion
• 1 teaspoon minced garlic
• 1 1/2 cups (370 g) nonfat shredded Cheddar cheese
• 1 can frozen green peas,thawed and drained
• 4 cups (1 kg) cooked spaghetti
• freshly ground black pepper

Cooking Method:

1. Grease in side of slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine all ingredients,except spaghetti.Mix lightly.
3. Cover and cook on low-heat setting for 4-6 hours.
4. Cook spaghetti,according cooking instruction.
5. Remove cooked chicken with mushroom gravy from slow cooker.
6. Serve over cooked spaghetti

Cooking Method:

Ingredients:

• 3/4 cup (80 g) sliced almonds
• 1 tablespoon unsalted butter
• 1 1/2 pounds (720 g) skinless and boneless chicken breasts,cut into bite size
• 1 tablespoon sunflower oil
• 1 yellow onion,peeled and chopped
• 4 green cardamon pods
• 2 garlic cloves.peeled and crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ground turmeric
• 1 cinnamon stick
• pinch of chili powder
• 1 cup (250 ml) coconut milk
• 1/2 cup (125 ml) boiling chicken stock
• 1 teaspoon tomato puree
• 5 tablespoons light cream
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon garam marsala
• salt and freshly ground black pepper to taste
• saffron rice to serve

Cooking Method:

1. In a frying pan,fry flaked almonds until pale golden.
2. Transfer 2/3 fried almonds to plate and continue to fry remaining until they are lightly deeper in colour.
3. Transfer the darker almonds to separate plate and set aside.
4. Allow the paler almonds to cool.Grind them until fine in a space grinder.
5. In a frying pan,heat the butter.Add chicken pieces and gently fry until evenly brown.
6. Add a little sunflower oil to the fat in pan,then add chopped onion and fry,stirring,for 8 minutes.
7. Stir in cardamon pods and garlic and fry,stirring,for a further 2 minutes,until onion is soft and starting to colour.
8. Stir in ground almonds,cumin,coriander,turmeric,cinnamon stick and chili powder.Cook for about 1 minute.
9. Transfer mixture to slow cooker.Add coconut milk,chicken stock and tomato puree.Stir well.Add browned chicken pieces and season with salt and black pepper.
10. Cover slow cooker and cook on high-heat setting for 3 hours or until chicken is very tender.
11. Stir in light cream,lemon juice and rind and garam marsala into the curry.
12. Cover slow cooker and on high heat setting for a further 30 minutes.
13. Check the seasoning,garnish with reserved fried almonds.Serve immediately with cooked saffron rice.More slow cooker chicken recipes>>>>>

Ingredients:

• 3 large boneless and skinless chicken breasts
• 1 1/2 cups (370 ml) water
• 1/2 tablespoon olive oil
• 1/4 cup (60 ml) honey
• 2 tablespoons hot sriracha sauce
• 1 tablespoon ketchup
• 1/2 tablespoon all-purpose flour
• salt and freshly ground black pepper to taste

Ingredients:

• 1 1/2 pounds (720 g) boneless and skinless chicken breasts
• 1 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 3/4 cups (430 ml) nonfat chicken broth
• 10 3/4 oz (370 ml) can low-fat cream of mushroom soup
• 3/4 cup (180 g) sliced mushrooms
• 3/4 cup (180 ml) evaporated skim milk

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Arrange chicken breasts in slow cooker.Sprinkle with garlic powder and onion powder.
3. In a mixing bowl,combine chicken broth,mushroom soup,mushrooms and milk.Mix well.
4. Pour soup mixture over chicken breasts.
5. Cover and cook on low-heat setting for 8-9 hours. More slow cooker recipes>>>>

Ingredients:

• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into 1-inch (2.5 cm) pieces
• 2/3 cup (160 ml) pineapple preserves
• 1 1/2 tablespoons teriyaki sauce
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 tablespoon freshly squeezed orange juice
• 1/2 teaspoon freshly ground ginger
• 10 oz (300 g) package frozen sugar snap peas,thawed and drained
• 10 oz (300 g) package frozen broccoli florets,thawed and drained

1. Grease slow cooker with nonstick cooking spray
2. Arrange chicken pieces in slow cooker.
3. In a mixing bowl,combine remaining ingredients.except peas and broccoli.Mix well.
4. Pour teriyaki mixture over chicken pieces in slow cooker.Toss well to coat meat.
5. Cover slow cooker and cook on low-heat setting for 6-7 hours.
6. Add peas and broccoli during last 30 minutes of cooking.
7. Remove cooked chicken with teriyaki sauce from slow cooker.
8. Transfer to serving platter.Serve over cooked rice.More slow cooker recipes>>>>>

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 20 oz (600 ml) can pineapple slices,drained and juice reserved
• 8 oz (240 ml) bottle nonfat Catalina salad dressing
• 1/4 cup (60 g) minced onion
• 2 tablespoons instant chicken bouillon granules
• 1/2 teaspoon onion powder
• 1/8 teaspoon lemon pepper
• 1 medium green bell pepper,cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place chicken breasts in slow cooker.
3. In a medium mixing bowl,combine reserved pineapple juice,salad dressing,minced onion,bouillon granules,onion powder and lemon pepper.Mix well.
4. Pour juice mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 6-7 hours.
6. Arrange cubed pineapples and bell pepper strips on top of chicken.Cook for a further 20 minutes or until cooked through.
7. Remove cooked chicken,pineapples and bell pepper from slow cooker and transfer on serving platter.
8. In a small mixing bowl,combine water and cornstarch.Stir well until cornstarch dissolved.
9. Add cornstarch mixture to slow cooker and cook,stirring,until sauce is thickened.
10. Pour sauce over chicken and serve.More slow cooker recipes>>>>>

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. In a greased slow cooker,combine all ingredients.Mix well.
3. Cover and cook on low-heat setting for 6-8 hours or until chicken is tender.
4. Remove cooked chicken with tomato sauce from slow cooker.Season to taste with salt and black pepper.Stir well and serve immediately.
5. More slow cooker chicken recipes>>>>>