Slow Cooker Chicken Recipes

Ingredients:
-2kg chickens ( 1kg each chicken)
-Lemon wedges,
-hot potato chips,
For chilli sauce:
-3 roughly chopped garlic cloves,
-1/4 cup olive oil,
-5-7 small fresh roughly chopped red birdseye chillies,
-1 tablespoon sea salt,
-2 tablespoons fresh lemon juicePreparation:
For the chilli sauce, in a bowl of food processor place the chillies and the garlic. Then scraping down the side occasionally until the chillies are finely chopped. Now add lemon juice, oil and salt into the bowl and transfer to a plastic container.

Place one of the chickens, breast side up on a work surface and use poultry
shears to cut the the chicken breast in a half and cleaning the bones.
Press the chicken to open flat and cut on eaither side of backbone then discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel.

Repeat these steps with the other chicken.
Preheat your barbecue on high. Make 5 mm deep and 4 cm long cuts into the chicken flesh. Reserve 2 1/2 tablespoons chilli sauce and brush underside of the chicken with the rest of the chilli sauce.
Reduce the bbq grill to medium, then place chicken skin side up on the grill.
Cook for about 10 minutes, brushing with the chilli sauce. Brush the top of the chicken with the rest of the chilli sauce and turn over. Cook for 8 minutes more and when chicken is fully cooked transfer to a plate and
cover loosly with foil.
Set aside for about 5 minutes. Brush the chicken with the reserved chilli sauce and serve the chicken with lemon wedges and hot potato chips.
You can cook the delicious chilli sauce 2-3 weeks before, and store in a fridge for much more better taste.
Serves 4.

Chicken has been a family favorite and a cook’s standby since our earliest days.   And sometimes it is just hard to improve on the old fashion recipes grandma used.   Here are two chicken recipes from my vintage recipe collection.   Baked Chicken Breasts is a chicken rice dish.   Add a salad or a vegetable side and you have a meal.   This dish goes together quickly and bakes for 2 hours.   Put it in the oven and forget about dinner until a few minutes before it is done.   Miz Rowena’s casserole is a perfect way for diabetics to enjoy macaroni and cheese. BAKED CHICKEN BREASTS8 chicken breastssalt to tastepepper to taste1 can cream of celery soup1 can cream of mushroom soup1 1/4 cups milk2 cups instant rice1/2 envelope of dry onion soup mixPreheat oven to 325 degrees. Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours. MIZ ROWENA’S CHICKEN & MACARONI CASSEROLEThis recipe is from an old Southern Indiana newspaper clipping. 2 to 3 cups cubed chicken (or turkey) that’s been cooked2 cups uncooked elbow macaroni1 can cream of chicken soup, undiluted1 can cream of mushroom soup, undiluted2 cups milk1/2 lb Velveeta cheese, cubed1/2 cup diced onion4 hard-boiled eggs, optionalMix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour. Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients. Enjoy!

Okay don’t tell anyone, but I think Popeye’s Fried Chicken tastes better than KFCs. You may vehemently disagree with me, but you can’t deny that this Popeye’s Fried Chicken Recipe tastes exactly like the real thing.

To make this Popeye’s Fried Chicken Recipe you will need the following ingredients:

Heat the oil over medium to high heat in a deep fryer or in a large deep pan on the stove.

In a large bowl combine flour, salt, the pepper, and the paprika.

Break the eggs into a separate bowl and then beat them until they are well blended.

Next dip each piece of chicken into the egg, then coat it evenly and generously with the flour mixture. Don’t be shy.

Next set the chicken aside and let it dry for about half an hour. Drying will help the chicken brown more evenly.

To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Now check to see if the oil is ready. You can do this by dropping a little bit of flour into the oil, it the oil bubbles rapidly then it’s ready.

If ready, start cooking the chicken until the sides are golden brown and the meat is thoroughly cooked.

When the pieces are gone, set them aside on a paper towel to soak up excess oil.

Serve warm with corn, mashed potatoes and gravy.

Do you want to learn more secret recipes from places such as Applebees, Starbucks, T. G. I. Fridays, Outback Steakhouse, The Cheesecake Factory, The Olive Garden, PF Chang, Red Lobster, Chili’s and much much more?

I am glad to have shared with you this secret recipe to cooking awesome sweet and sour chicken. Now you can have it to enjoy at home. It’s easy and authentic!

When I wouldn’t be home for dinner, I usually cook it. My children ate it and said it was really good and always ask me to make it again. You’ll be amazingly surprised!

Sweet and sour chicken recipe #1:

Ingredients:

1 tbsp olive oil

2 chicken thighs, bone and skin left on

1/2 onion, chopped