Best 6 Crock Pot Greens And Chicken Recipes

CROCK POT GARLIC CHICKEN AND GREEN BEANS

Steps:

• Place your cubed chicken in your 4 quart crock pot
• Pour your undrained cans of green beans around your chicken
• Cut up your butter into pats and place evenly around your crock pot
• Add in your minced garlic, garlic salt and pepper and stir
• Cover and cook on low for 4 hours or high for 2 hours

SLOW COOKER GREEN CHILE CHICKEN

Steps:

• Remove stems from cilantro and tie together; save leaves for sauce.
• Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
• Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
• Roast in the preheated oven for 25 minutes.
• Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
• Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
• Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

SLOW COOKER CHICKEN AND GREENS

Steps:

• Heat the olive oil in a heavy skillet until hot. Season the chicken with salt and pepper and add it to the skillet. Cook until well browned on all sides, and skin crisps up nicely, cooking in batches if necessary.
• While the chicken is cooking, add the chopped greens, onions, lemon juice, and red pepper flakes to your slow cooker pot. Cover with the broth and add a pinch of salt and pepper.
• Add the seared chicken pieces to the slow cooker pot, and nestle them into the greens. Add enough broth or water to ensure that the chicken is covered at least halfway.
• Cover and cook on low heat for 6-8 hours, until chicken is cooked through and greens are tender.

SLOW COOKER THAI GREEN CHICKEN CURRY

Steps:

• Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
• Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
• Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

CROCK POT GREENS AND CHICKEN

Steps:

• Spray a 4 quart slow cooker crock with vegetable spray.
• Fill with greens that have been washed, destemmed and coarsely chopped or torn,
• Cut chicken breast halves in large pieces and lay on top of the greens.
• Add vinegar, water and seasonings.
• Cook on low for 5 to 6 hours or until chicken is 170F internally and greens are tender.

SIMPLE CROCK POT CHICKEN WITH GREEN BEANS

Steps:

• Place chicken breasts in bottom of cooker, sprinkle salt and pepper and garlic seasoning on breasts. Place potatoes over top chicken, then green beans on top. Pour dressing over top beans (enough to cover well). Place lid on cooker and cook on low for 5 hrs (approx).