Slow Cooker Chicken Recipes

Comment from ~Susakins Makoozakins~
Time November 23, 2009 at 4:58 am

Slow Cooker Latin Chicken –

INGREDIENTS
1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

DIRECTIONS
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Kathy’s Delicious Whole Slow Cooker Chicken –

INGREDIENTS
1 (3 pound) whole chicken, skin removed
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic

DIRECTIONS
Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

Cook chicken on low setting for 8 hours, or 4 hours on high setting.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Momma OB’s Chicken Chili –

INGREDIENTS
2 pounds skinless, boneless chicken breast meat – cubed
1/2 tablespoon olive oil
2 (28 ounce) cans whole peeled tomatoes
1 (16 ounce) can chili beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (1.25 ounce) package chili seasoning mix
1 (4 ounce) can diced green chile peppers
1 onion, minced
3 cloves garlic, minced
1/2 cup water

DIRECTIONS
Heat oil in a skillet over medium heat, and add the chicken. Cook, stirring frequently, until chicken is cooked through and evenly browned.

Place the tomatoes, chili beans, kidney beans, chili seasoning, chile peppers, onion, garlic, and water in a slow cooker. Stir in chicken and juices.
Cover, and cook on High for three hours.

Comment from Spun sugar
Time November 23, 2009 at 5:07 am

How about putting in a can of tomatos (including the extra juice that the tomatos are canned with) with the chicken pieces. Add in some italian herbs & spices, maybe a chopped onion, red pepper, and fresh garlic too.

Comment from Katie B
Time November 23, 2009 at 5:52 am

I make bbq chicken for shredded bbq chicken sandwhiches in my crock pot. I put in the chicken, a little bit of oil, bbq sauce and some onions. Let it sit on low for about 6 hours and pull the chicken apart, mix in some more bbq sauce and put it on a hamburger bun

Comment from marylynn1980
Time November 23, 2009 at 6:40 am

Chicken Stew with White wine

Ingredients:

1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
1 chicken, 3 to 4 lb., cut into 8 serving pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 lb. red-skinned potatoes, cut into 1/2-inch
pieces
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 1/2 cups chicken stock
1 1/2 cups white wine
Directions:

In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.

In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.

Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer?s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately. Serves 4.