Best 5 Slow Cooked Sunday Chicken Recipes

**Slow-Cooked Sunday Chicken: A Comforting and Versatile Dish for Every Occasion**

Elevate your Sunday meal with the tantalizing flavors of slow-cooked chicken. This succulent dish is a culinary symphony of tender chicken, aromatic herbs, and rich, savory sauces, all coming together to create a comforting and versatile dish that will satisfy even the most discerning palate.

Indulge in the classic preparation of *Slow-Cooked Chicken with Garlic and Herbs*, where the chicken is infused with the essence of fresh garlic and a medley of aromatic herbs, resulting in a dish that is both simple and remarkably flavorful.

For a zesty twist, try the *Slow-Cooked Chicken with Lemon and Oregano*, which incorporates the vibrant flavors of lemon and oregano to create a refreshing and tangy dish that will brighten up your taste buds.

If you prefer a smoky and spicy kick, the *Slow-Cooked Chicken with Chipotle and Adobo Sauce* is sure to deliver. The combination of chipotle peppers and adobo sauce adds a delightful smokiness and a touch of heat that will leave you craving for more.

And for those who love creamy and cheesy dishes, the *Slow-Cooked Chicken with Creamy Mushroom Sauce* is an absolute must-try. The rich and velvety mushroom sauce, infused with the tender chicken, creates a decadent and comforting dish that will warm your soul on a chilly day.

No matter your preference, the *Slow-Cooked Sunday Chicken* collection offers a delectable array of recipes that will tantalize your taste buds and leave you feeling satisfied and content. So gather your ingredients, prepare your slow cooker, and embark on a culinary journey that will make your Sundays truly special.

Let's cook with our recipes!

SLOW-COOKED SUNDAY CHICKEN

Slow-Cooked Sunday Chicken image

Here's a hearty dish for two that satisfies the biggest appetites. It's loaded with good old-fashioned flavor. -Ruthann Martin, Louisville, Ohio

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper

Steps:

In a 3-qt. slow cooker, layer the first 7 ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir., Cover and cook on low until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.

Nutrition Facts : Calories 304 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 927mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

SLOW COOKED SUNDAY CHICKEN RECIPE RECIPE - (4.3/5)

Slow Cooked Sunday Chicken Recipe Recipe - (4.3/5) image

Provided by á-28504

Number Of Ingredients 13

Ingredients

2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper

Steps:

In a 3 quart slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.

SLOW-COOKER CREAMY GARLIC CHICKEN

Slow-Cooker Creamy Garlic Chicken image

This creamy chicken dish (made easy in a slow cooker) is a garlic lover's dream!

Provided by Cindy Rahe

Categories Entree

Time 4h35m

Yield 4

Number Of Ingredients 13

Ingredients

4 chicken breasts (1 1/2 to 2 lb)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
20 cloves garlic that have been peeled and left whole
1/2 cup dry white wine
1 cup Progresso™ chicken broth (from 32-oz carton)
3 or 4 sprigs fresh thyme
1 tablespoon cornstarch
1 tablespoon water
1/4 cup grated Parmesan cheese
1/4 cup heavy whipping cream
2 tablespoons chopped fresh parsley leaves

Steps:

Spray slow cooker with cooking spray.
Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER SUNDAY SAUCE

Slow-Cooker Sunday Sauce image

Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories dinner, meat, pastas, main course

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 (28-ounce) cans crushed tomatoes
3 basil sprigs
2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

SLOW-COOKER TERIYAKI CHICKEN

Slow-Cooker Teriyaki Chicken image

Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn't be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon ground gingerroot
4 cloves garlic, finely chopped
2 packages (20 oz each) boneless skinless chicken thighs
1/4 cup cornstarch
1/4 cup cold water
2 cups chopped fresh pineapple
1/4 cup sliced green onions (about 4)
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 11 g, TransFat 0 g

Tips:

Choose the Right Chicken: Select a whole chicken that is between 3 and 4 pounds for optimal cooking time and meat-to-bone ratio.
Season Generously: Don't be shy with the seasonings. Use a combination of salt, pepper, garlic powder, onion powder, paprika, and dried thyme for a flavorful chicken.
Sear the Chicken: Before slow cooking, sear the chicken in a hot skillet to create a golden-brown crust and lock in the juices.
Add Vegetables: For a complete meal, add vegetables like carrots, celery, and potatoes to the slow cooker along with the chicken. They'll soak up the delicious cooking juices.
Cook on Low and Slow: Cook the chicken on low heat for 6-8 hours or on high for 3-4 hours. This allows the meat to become fall-off-the-bone tender.
Check the Internal Temperature: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F before serving.
Let the Chicken Rest: After cooking, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.

Conclusion:

This slow-cooked chicken recipe is a versatile and flavorful dish perfect for a comforting and effortless meal. With its tender meat, delectable gravy, and customizable options for seasonings and vegetables, it's sure to become a family favorite. Whether you're a beginner cook or an experienced chef, this recipe is easy to follow and delivers delicious results every time. So gather your ingredients, prepare your slow cooker, and get ready to indulge in a satisfying and satisfying home-cooked meal.