This recipe I took straight from a YouTube crockpot recipe. Didn't need any changes whatsoever.  Worked perfect the first time. (source)

Ingredients

• 2 chicken breasts
• 2 cans of condensed cream of chicken soup
• 1 can of chicken broth
• 2 six-ounce boxes of dry stuffing mix or one 10.5-ounce bag.

Method

1. Remove tray from pot. You won't need it for this recipe.
2. Place chicken breasts in bottom of pot and salt and pepper to taste.
3. Pour the stuffing mix over the chicken. Even it out so all the chicken is covered.
4. In a separate bowl combine the cream of chicken soup and chicken broth and whisk to a smooth consistency.
5. Pour the soup/broth mix over the stuffing so that all the stuffing is covered.
6. Set the Speedi to slow cook on low.
7. After 4, 5, and 5.5 hours, check to see if the dressing is too dry. If so, put some chicken broth in a glass measuring cup, heat it in the microwave just shy of boiling, and pour the broth in the pot. (If you use room temperature broth it will extend the cooking time.)
8. After six hours confirm that the chicken shreds roughly and easily with two forks. If the chicken is not tender, give it another hour or two on low.

Comments

This worked fine the first time. Only needed six hours. It's not a particularly interesting dish, but it's flavorful enough and awfully easy to prepare. Next time around I'll try four chicken breasts.

Adapted from When with Jenn

Ingredients

• 1-2 lb chicken breasts, trimmed (2-3 chicken breasts depending on size)
• 1 can cream of chicken soup
• 2 packets chicken gravy mix
• 1 tsp garlic powder
• 1/2 tsp poultry seasoning
• 1/2 tsp black pepper
• 2 cups water

Method

1. Put chicken in the pot without the crisper tray.
2. Mix all the rest of the ingredients in a large bowl.  (Okay, you could skip the bowl and just pour it all into the pot, but things mix so much more nicely if done separately.  On the other hand, this is a slow cook recipe, so it might not make a difference.)
3. Cook using "Slow Cook" setting on LOW for 6-8 hours (or HIGH for 4-5 hours)
4. Break chicken apart and serve with sides of your choice. 

This turned out fine.  I cooked on low for 6.5 hours.  Eight hours would have made the  chicken more tender.

On the side I had steamed broccoli and mashed potatoes.  Potatoes and gravy... my childhood favorite.

1. Chicken preparation:  In a medium bowl, stir together 1/2 cup sour cream, 1 tablespoon dried chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken to coat on both sides. This can marinate up to 8 hours.
 
2. Add 2 cups of panko breaded crumbs and 1 tablespoon onion powder, salt and pepper to a plate . Mix together and press chicken cutlets in the crumbs to cover all of the chicken.
 
3. Slice 1.5 pounds of Yukon potatoes and add to the inner pot. Add 2 cups water, 1 tsp salt, 1/2 tsp each onion and garlic powder, stir.
 
4. Put the empty crisper tray on top.  Select Speedi Meals 375 20 mins.
 
5. After 12 mins, spray the crisper try with avocado oil and add the marinated breaded chicken cutlets to the crisper tray. Spray the tops with more avocado oil .
 
6. Flip the chicken when golden brown on top (about 5 to 6 mins) Spray with oil again. Check again a few mins later to make sure they are golden brown on both sides and 165 degrees F with an instant read thermometer . Remove to a plate.
 
7. Check potatoes for doneness . Remove to a bowl and toss with chives, butter and more salt and pepper to taste.

Source:  Lee Ann Guynn

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Notes:

2023-09-17:  I tried this for the first time.  Turned out really well on the first try.  My chicken breasts were thicker than average, so I added a bit of time towards the end after flipping the chicken, and the breasts still turned out  juicy and tasty.  The spice combo both on the chicken and the potatoes was really nice.  

2023-11-02:  Apprarently the original intent was to use chicken cutlets, breasts sliced in half horizontally, so that's why mine took longer than expected.

This is a minor variation of the "chicken paprika" recipe from "The Joy of Cooking."

Ingredients

• 2 large chicken breasts
• 1.5 tbsp butter
• 1.5 tbsp vegetable oil
• 1 cup finely chopped onions
• 2 tbsp Szeged paprika
• 2 cups of chicken broth
• 2 tsp flour
• 1 cup sour cream

Method

Cut chicken into largeish chunks. Heat butter and oil in pan. Add onions and paprika, fry till glossy and red. Add chicken and broth. Simmer covered for 30 minutes. Simmer uncovered till liquid reduces a bit. Add flour to sourcream. Add sourcream to pan a bit at a time and stir it in. Don't bring to a boil, but let the sauce thicken.

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2020-03-28: This was my first attempt. I'm pretty pleased with it. Definitely a repeater.

The original recipe called for a 2.5 pound fryer, but I just used chicken breasts. I wanted thighs, but the store was out of them thanks to the coronavirus lockdown. If find myself wondering whether it would be better just to simmer it uncovered. I'll try that next time.

Source: video

Ingredients for the chicken

• 300 gms chicken breast boneless
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp salt or to taste
• Oil to pan fry

Ingredients for gravy

• 500 gms roughly slit tomatoes
• 100 gms roughly cut onions
• 1 tbsp garlic paste
• 50 gms cashew
• 1 tsp kasoori methi
• 1/2 tsp garam masala
• 4 tbsp sugar
• 2 tbsp kashmiri chilli powder
• 5 tbsp butter
• 3 tbsp cream
• 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
• Salt to taste

Method

• Marinate the chicken with ginger paste, garlic paste, red chilli powder. Salt and keep it aside for 15 to 20 minutes.
• In a pan heat some oil, then fry the marinated chicken pieces in it. Once done place it into a bowl.
• In the same pan add onion, oil, a spoonful of butter. Once the onions are cooked, add tomatoes and cashews.
• Add some water and garlic paste, salt, malt vinegar, sugar, garam masala, and chilli powder. Evenly mix it and let it simmer for 15-20 minutes
• Churn the mixture into fine puree with a hand blender.
• Strain it back into the same pan. Make sure there is minimal wastage.
• Add butter, cream, chicken and kasoori meethi. Let it simmer for 5-7 minutes.
• Garnish it with cream and kasoori meethi.

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2019-01-18: I tried the recipe for the first time, but didn't have all the ingredients. Here are my comments.

• I substitute Szeged paprika instead of Kashmiri chili.
• I used rice wine vinegar instead of malt vinegar.
• I didn't have garlic/ginger paste, so I substituted chopped garlic from a jar and ginger paste from a plastic container.
• I used curry powder instead of garam masala.
• Make sure to cut the chicken into thin chunks.

I like the result. It was rather more savory than the butter chicken I had the other day at Curry Corner.

Ingredients

• 1 Pomegranate
• 2 Cups Rice
• 1 lb (454g) Chicken Drumsticks
• 1 oz (28g) Cilantro
• 1/2 Cup Raisins
• 1/4 Cup Sliced Pistachios
• 1 Tsp Ground Coriander Seeds
• 2 Tbsp Vegetable Oil
• 1 Tsp Saffron
• Turmeric
• Salt

Preparations

1. Soak the rice in water and 1 tbsp salt for 4 hours.
2. Deseed the pomegranate
3. Mince the cilantro.
4. Soak the saffron in 1 tbsp water for 20 minutes.

Directions

1. Transfer the drumsticks onto a small pot.
2. Add as much turmeric and salt as you would prefer.
3. Add enough water to cover the drumsticks.
4. Cover the pot with a lid (leave a crack open), simmer for 40 minutes or until cooked.
5. Boil the soaked rice for 10 to 15 minutes over medium heat or until tender.
6. Transfer the cooked chicken drumsticks over to a large bowl.
7. Debone and shred the drumsticks.
8. Stir in pomegranate, raisins, cilantro, and ground coriander seeds.
9. Drain the rice.
10. Remove half of the rice from the pot.
11. Stir in one tablespoon vegetable oil.
12. Add the chicken mixture over the rice and cover with the half (rest) of the rice.
13. Combine a tablespoon vegetable oil with one tablespoon water and add to the rice.
14. Cover the pot with a napkin and a lid.
15. Over medium heat, cook the rice for 30 minutes.
16. Remove the napkin, pour the saffron over the rice and place the lid back on the pot.
17. Continue heating for another 5 minutes.

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2018-09-15: first attempt

Okay, there is a lot about this recipe that sounds ridiculous. First off, why the hell would you soak rice for five hours? My rise is usually done in 20 minutes. So here's what I did differently.

Rice: I cooked it via my regular 20 minute route with a scant teaspoon of chicken bouillon powder in it. Plus I'm thinking this should be not two cups of raw rice, but two cups of cooked rice. Next time: a tablespoon.

The store had no sliced pistachios. I used half a cup of sliced almonds instead of a quarter cup of sliced pistachios.

I used 2 lbs of drum sticks. I used 1 tsp of turmeric and 1 tsp of salt. Next time probably a tbsp of turmeric would be better.

I skipped the cilantro, of course. It's the herb of the antichrist.

Once I added the chicken to the rice, I cooked it on low for 25 minutes. Once I added the saffron water, I cooked another 5 minutes.

I have the feeling that the purpose of the later cooking is to partially dry out the rice and separate it. If so, my approach failed.

On the whole the result was entirely edible. I look foerward to improving it next time.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 2 to 4 garlic cloves (to taste), minced
• 6 to 8 chicken legs and/or thighs, skinned
• 2 tablespoons red wine vinegar
• 1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
• ½ teaspoon cinnamon
• Salt and freshly ground pepper
• ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
• 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
• 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
• 1 to 2 tablespoons chopped flat-leaf parsley
• 1 to 2 ounces feta cheese, crumbled (optional)

Method

1. Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
2. Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
3. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
4. Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
5. Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Tip

Advance preparation: The stew keeps for 3 or 4 days in the refrigerator and freezes well. With leftovers, make a delicious rice casserole by spreading cooked rice over the bottom of a baking dish and topping with the chicken and sauce. Heat through for 20 minutes at 325 degrees.

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2016-10-09: I've been meaning to make this for a while. I used two packages of boneless, skinless thighs, which sort of doubled the recipe.

When I first added the chicken, I also added enough hot water to cover it. That may have been a mistake. The final product was sort of soupy.

I also cut the cauliflower too big. If I were to do this again, I would probably cut the cauliflower into the same size, but put it in the sauce with the chicken over the top. That way it would have cooked a bit better.

Ingredients: (serves 4)

2 boneless / skinless chicken breasts
1 cup white rice
1 can Cream of Celery soup
2 soup cans of water
1 pkt French onion packet soup mix
2 onions chopped roughly
salt and pepper to taste

In the oven for two hours at 320°.

Notes: the French onion soup Nicko used was a Continental French Onion cup of soup packet. We didn't have that at the store, so I bought Lipton Beefy Onion instead. Each packet is meant to be combined with 4 cups of water, so I'm hoping the tastes won't be too strong with the substitution.

Noreen's chicken paprikash?

Meat prep

• 8 chicken thighs with bone
• 3 chicken breasts with bone (6 half breasts)
• 2 cups of flour
• 1 tbsp paprika (sweet, not hot)
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp safflower oil (This is a hi-temp oil, so it won't burn.)

Sauce

• 2 medium onions, slice
• 1/4 cup of Hungarian paprika (sweet, not hot)
• 6 cups of chicken stock
• 4 cups of sour cream
• 1/4 cup of flour
• 1 tsp salt
• 1 tsp black pepper

Method

1. Put 2 tbsp of safflower oil in a pan.
2. In a large ziplock bag put the dry ingredients from the meat prep sections. Dredge the chicken pieces.
   Put the chicken in the pan skin-side down. Do it in batches so that the chicken browns, not steams. The chicken will let you know when it is time to turn it because it will release from the pan. Turn. When brown, remove from the pan. If there is too much fat, pour the excess off.
3. Add the onion, halved and sliced, to the remaining fat. Cook till soft. Add paprika. Cook briefly, stirring to bring up fond.
4. Add the chicken back on top of the onions.
5. Add chicken stock. Simmer for one hour.
6. Remove the chicken to a plate. Turn the heat off from the broth.
7. Put the sour cream in a bowl. Add 1/4 cup of flour. One ladle at a time, add the broth to the sour cream so that it doesn't clump. Do this for three ladles. The purpose is to raise the temp without causing clumping. Then add the sour cream to the broth. Mix well.
8. Add the chicken back into the broth and let it simmer while the noodles simmer. Once the nokedli are ready, serve with the chicken.

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Notes

2016-03-06: I made this for the first time this weekend. Issues...

• I made it full size, which was ridiculous for my eating needs.
• Next, I made it in three stages. I did the browning one day, the main simmering the next, and the addition of the sour cream the third. Actually, I think it makes a lot of sense to do the browning a day ahead of time because it is labor and time intensive, whereas it would be reasonably easy to setup the rest of it.

Turned out great flavorwise. This really is Hungarian comfort food again. Works great with the nokedli. Definitely make a half recipe next time. And I would probably like it better using, say with 6-8 boneless thighs, no breasts, and halve the rest of the recipe. And definitely do major trimming of the skin, although really the skin helps the browning process and renders some great chicken fat.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 6 skinless, boneless chicken breast halves
• 2 cups prepared marinara sauce
• 1/4 cup chopped fresh basil
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 (5 ounce) package garlic croutons

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

2015-12-31: I used a smaller baking dish and chicken thighs instead of breasts. Skipped the croutons since I'm avoiding carbs. I used traditional Prego for the sauce.

Turned out pretty good. Reheated well. Before I make it again, though, I should double check the carb count on the sauce.