ize resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin
For the seasoning: Mix all the
Season chicken with salt and pepper. Heat
ix-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper
Chop onion, mushrooms and garlic and place in slow cooker.
Mix together cream cheese, Chicken and Mushroom soup, 1tsp of Olive Oil, Italian Garlic Seasoning (as much as you like), salt and pepper in a separate bowl. Mixture will be lumpy.
Combine mixture with the ingredients in the slow cooker.
Put chicken in the mixture (you can put it on top or inside the mixture).
Cook on low for 8 hours.
Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
Place bell peppers and onion in slow cooker.
Add chicken; sprinkle with the oregano mixture.
Cover; cook on LOW 8 hours or on HIGH 4 hours.
Stir in ketchup and remaining 1/2 teaspoon of salt.
If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
Serve chicken and vegetables over hot cooked noodles or rice.
Arrange the chicken breasts in the slow cooker so that they are
oking. Brown half of the chicken on both sides, 5
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.
Turn a 3-quart slow cooker on high.
Place cumin
Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.
Tie tightly with a long piece of string.
Add onion to 3 1/2- to 4-quart slow cooker.
Place chicken in slow cooker.
Combine flour, garlic salt, and turmeric.
Sprinkle over chicken.
Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker.
Cook on HIGH 4 hours, or on LOW 8 hours.
Remove pickling spice bundle.
Serve with couscous, if desired.
In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. cover and cook on low for 6 - 8 hours or high for 3 to 4 hours. Serve over rice.
large resealable bag; add chicken, seal bag, and shake until
Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms
Open Reynolds(R) Slow Cooker Liner and place it
6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
Place chicken in a slow cooker on High power. Add broth