In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
Directions.
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
Cover and cook on low 5-6 hours.
Combine cornstarch and water; add to crock pot and stir.
Cook on high 30 minutes or until thickened.
Serve over rice and top with green onions.
n the bottom of your crock pot. Arrange chicken on top.
In
Place chicken in crock pot and add salt and pepper.
Combine barbecue sauce, honey, mustard, Worcestershire sauce and hot pepper sauce and pour over chicken.
Stir to coat.
Cook on low 4-6 hours.
Place all ingredients, except green onions and cashews, in a crock pot.
Cover and cook on low for 7 to 8 hours, or 4 hours on high.
Remove chicken to a serving platter and top with green onions and cashews.
Put all ingredients in crock pot on low for 6-8 hours.
Garnish with cilantro, scallions, and peanuts.
Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
Put a Reynolds crock pot liner into crock pot. Season chicken thighs with a light dash of
Peel and chop all the vegetables.
Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
Add the vegetables on top of the chicken. Don't worry about stirring.
Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
Stir everything gently to combine and serve over rice.
Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
Put in as many chicken thighs as can be covered with sauce.
Cook 4 to 6 hours on low.
I like to quickly crisp up the chicken under the broiler before serving.
Spray the inside of the crock-pot with non-stick spray.
Rinse chicken& set aside.
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
Stir in tapioca, curry powder, thyme, salt,& pepper.
Add chicken.
Spoon some of the tomato mixture over chicken.
Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked couscous.
Serves 6.
f 3-4 quart crock pot. Top with chicken thighs.
Combine remaining ingredients
Preheat crock pot on high.
Season chicken with salt and pepper.
Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
Serve on rice.
Rub jerk seasoning generously over chicken thighs.
place pepper and onion in bottom of crock pot.
Place chicken over vegetables.
In a small bowl, combine broth and ketchup; mix well.
Pour broth mixture over chicken.
Cover; cook on low for 6-8 hours.
Remove chicken from crock pot and shred.
Return to crock pot and mix well.
With a slotted spoon place chicken mixture into buns.
In a 1.5 quart crock pot add lemon juice to the bottom.
Then cut green beans in bite sized pieces and add to crock pot.
Add chicken thighs on top of lemon juice.
Pour orange juice on top of chicken.
Add honey.
Cover and cook on low 6-7 hours.
Enjoy.
Spray cook pot with Pam.
Place chicken thighs on bottom.
Top with mushrooms.
Sprinkle contents of both seasoning packets over the chicken.
Pour water over top of all.
Cover, turn on high, and cook for about 4 hours.
Remove chicken from crock pot, remove bones and return to pot (mine just fell off the bone and I just fished the bones out :)).
Turn crock pot to low, add rice and frozen peas and cook for about another 30 min or so until heated through.
Enjoy with a slice of good bread to sop up the juices!
In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper.
Place chicken pieces in a crock pot.
Spoon sauce mixture over top of the chicken.
Cover and cook on low heat setting about 7 hours or until chicken is tender and fully cooked.
The chicken should start to shred easily.
Remove chicken from crock pot and stir peanut butter into juices until smooth.
Spoon sauce over chicken and serve with rice.
In 4 quart crock pot, place chicken, onions, and red bell pepper. Pour alfredo sauce over.
Cover crock pot and cook on low for 5-6 hours.
Thaw and drain broccoli and add to crock pot along with fettuccine. Stir, cover crock pot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender.
Sprinkle with cheese and serve.
nside of a 6-quart crock pot with melted butter.
Place