oking. Brown half of the chicken on both sides, 5
Arrange the chicken breasts in the slow cooker so that they are not
large resealable bag; add chicken, seal bag, and shake until
nside the cavity of the chicken.
For the poaching liquid
ides.
Transfer the chicken to the slow cooker.
Decrease skillet heat
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.
n, bone-in chicken. I browned the chicken and froze it, and
Arrange chicken in a slow cooker.
In a medium bowl, stir together the mustard and honey. Pour evenly over chicken.
Place the cover on the slow cooker and set to low.
Cook for 6-7 hours, until chicken very tender and sauce is thickened. Serve warm.
Cut the chicken into small pieces and place the onions, carrots, and chicken in the slow cooker. Season well with salt and pepper.
Add the remaining ingredients to a blender and blend until smooth. Pour over the chicken in the slow cooker and cook on high for 3 hours, stirring once or twice.
Serve over rice or quinoa, and garnish with cilantro, coconut, and cashews!
ell blended.
For the stew: Combine the flour with 1
Dice chicken potatoes and habanero pepper. Combine with cooking wine lemon juice two cloves of garlic, i sliced habanero,olive oil and cilantro. Marinade the chicken for a few hours.
Once the chicken has marinated, place marinade and chicken/potatoes in slow cooker for four hours.
Add crumbled bacon pieces (cooked), beans, tomatoes, garlic, diced Habanero, and seasonings to taste. Slow cook for four hours.
Place chicken in 3-4 quart slow cooker with 1-2 cups water (
Combine chicken broth, spaghetti sauce, potatoes, onion, red pepper, crushed tomatoes, basil, chicken and mushrooms into a slow cooker. Stir to mix all ingredients.
Cook in the slow cooker on low for 8 hours or on high for 4 hours.
Add the 1/2 of the mozzarella cheese (4 ounces) and gently stir.
Top with the remaining mozzarella cheese and parmigiano-reggiano cheese and serve immediately.
Put flour, pepper, and cubed chicken into a zip top bag and shake to coat chicken. Brown the chicken in a skillet with vegetable oil over medium high heat( 4-5 mins). Put browned chicken in the slow cooker. Combine garlic, vinegar, ketchup, brown sugar, soy sauce, ginger, and pepper flakes. Pour mixture over chicken and cook 2 hours on high or 4 hours on low. Garnish with roasted cashews and serve with broccoli and rice.
6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. Transfer browned chicken to a slow cooker.
Cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. Transfer bacon to the slow cooker.
Stir red wine, chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker.
Cook chicken mixture in the slow cooker set to Low until chicken is tender, 4 to 5 hours.
about 8 minutes. Transfer to slow cooker.
2. Pour off all
esealable plastic bag. Add the chicken to the bag, several pieces
nd place them in the slow cooker.
Slice the sausages into
Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery,