Okay, I saw in a different thread where some of you make chicken breasts and pork chops in the crock pot. I love my crock pot, but have never done either of these. I bought both last night, and was wondering if anyone can give me the specifics for how you cook these in the crock pot. I'd love to try it, but I'm not sure of the seasoning and such.

Thanks so much for your help!

By Reds9298 on Saturday, October 7, 2006 - 08:32 pm:

Do you have "Fix it and Forget it"? It's a great crock pot cookbook.

For chicken, I often just add seasoning and some chicken broth. We just did Lawry's Seasoning Salt last week, dumped all over the chicken with a can of broth. High for 5 hours. Yummy!

Chops, I've done different things but I often do some BBQ mixture. I've just quickie though put chops in with a couple of cups of BBQ sauce, salt, pepper, some garlic powder, high for 4-5 hrs. and they are yummy, too. I think the chops taste much better when they are browned before putting them in the crock pot though. Just brown both sides lightly in oil in a skillet first, pat dry, and put in your crock.

It's really hard to mess it up with a crock pot I think. For chicken, I do breasts and even smaller tenders, too. Just spray your crock with Pam or something like that first. It makes clean-up much easier!

I'd love to hear new recipes, too!

By Luvn29 on Saturday, October 7, 2006 - 08:56 pm:

That sounds great! Do you use foil balls to place the chicken on, or do you just put it in the bottom?

I'm really going to have to get that cookbook!

By Kate on Saturday, October 7, 2006 - 09:18 pm:

Here are my two....

Pork Chops--brown in frying pan, or don't bother, your choice, then place in bottom of crock and pour Cream of Chicken soup over them. I use one can per two chops. Cook on low for nine hours or high for five hours. Serve over rice or mashed potatoes, making sure to make use of the soup gravy you will have created.

Chicken--place chicken breasts (about three or four) in bottom of crock (you can cut them up a bit if you like but cutting raw chicken is never fun....) add a package of dried beef, cut up, then one can Cream of Chicken soup and one can Cream of Celery soup, and one 16 oz container of sour cream. Cook on low for nine hours or high for five hours. Serve over mashed potatoes or thickly sliced bakery bread, again using the gravy.

Never heard of putting foil balls in the bottom...

By Tink on Saturday, October 7, 2006 - 09:53 pm:

My favorite way to serve pork chops is to dump a jar of marmalade or apricot jam over them after browning and add a bit of red pepper. We have spicy apricot jam available here but I think it's a local thing that's very similar. It's got a great sweet flavor with a kick of spice. I like it with the creaminess of homemade macaroni and cheese.

I do some chicken like Deanna mentioned but I also pour a couple of cans of Cream of Mushroom soup and an envelope of onion soup seasoning sprinkled on top of that. I've also dumped a couple of cans of broccoli cheese soup and a bag of broccoli florets and serve over rice. Yum!

By Luvn29 on Saturday, October 7, 2006 - 10:22 pm:

Wow! Such good recipes! I really want to start using my crock pot more since cold weather is coming (or is here! LOL!) and these will definitely be some I try. Now with the pork chops and chicken breasts, can I use bone-in?

By Tink on Saturday, October 7, 2006 - 10:29 pm:

I only use boneless/skinless breasts but I've used both bone-in and boneless chops in my recipes.

By Kate on Saturday, October 7, 2006 - 11:04 pm:

I only use boneless everything, but yes, you can use boned.

By Reds9298 on Sunday, October 8, 2006 - 07:29 am:

Boneless everything here, too. Never heard of using foil.

I simply can't stand Cream of Mushroom, and it's in so many crock recipes. I always substitute with cream of something else that I like!

The powdered soup mixes are great in the crock. I use them mostly as directed from the cookbook I mentioned just because I don't feel confident without. They are delicious though.

By Annie2 on Sunday, October 8, 2006 - 06:49 pm:

I use tinfoil balls when "baking" chicken breasts with the bones.
I pour chicken stock in the bottom of the pot. I make about five fists size balls and place my seasoned chicken breasts on top of them. The moisture circulates around them and they come out better than if I put them in the oven.
I usually cook them on low for 7 hours.

By Luvn29 on Sunday, October 8, 2006 - 07:02 pm:

Annie! That's what I was thinking about! Do you place your chicken so that they are not in the liquid, but above it?

By Pandamamaoo4 on Tuesday, October 10, 2006 - 02:20 pm:

MMMMM these sound so good...I'm gonna have to try some of them

By Shann on Tuesday, October 10, 2006 - 04:51 pm:

I just bought a crock pot cook book. I haven't gone through it yet but I am looking forward to trying something new. all the recipes sound so good.

By Annie2 on Tuesday, October 10, 2006 - 09:10 pm:

Yes, Adena. I place the chicken on top of the balls, out of the liquid. This way the heat circulates around the meat, allowing the skin to crisp and even brown! MMMmmmm