Chicken In The Slow Cooker Food

SLOW COOKER CHICKEN BREAST

Steps:

• In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
• Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
• Add the chicken to the slow cooker, overlapping only as much as necessary.
• Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
• If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

SLOW-COOKER WHOLE CHICKEN

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl.
• Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
• Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
• When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side.

SLOW COOKER CHICKEN STEW

Steps:

• Combine first 14 ingredients in an electric slow cooker.
• Cover with lid and cook on high setting for 4 hours or until carrot is tender.
• Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
• Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
• Re-cover and cook on high-heat setting an 30 additional minutes.
• Serve with hot cooked rice.
• Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

SLOW COOKER CRACK CHICKEN

Steps:

• In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.
• Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.