Slow Cooker V8 Chicken Recipes

Steps:

• Put chicken breasts in slow cooker and cover with V-8 juice.
• Add onion, garlic and whatever else you want to add.
• Cover and cook on medium for 6-8 hours, or until cooked through.
• Number of Servings: 4.

Steps:

• Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
• Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
• Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
• Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
• Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
• Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
• Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
• The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
• Spoon sauce and spinach over the dish and serve warm.