Chicken Murphy Crock Pot Food

CHICKEN MURPHY

Steps:

• Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
• In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
• Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
• In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.

CHICKEN MURPHY

Steps:

• Dredge cubed chicken in flour.
• Heat 2 Tbs olive oil in a large skillet over medium heat.
• Saute chicken in oil until golden.
• Set aside.
• In a Dutch oven, saute diced onion and Italian sausage in remaining 2 Tbs olive oil until thoroughly cooked.
• Stir in chicken.
• Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
• Stir into chicken and sausage mixture.
• In a medium bowl, combine white wine, vinegar, and water.
• Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
• Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• Meanwhile, cook pasta in a large pot of boiling water until al dente.
• Drain.
• Serve chicken and sausage over pasta.

CROCK POT WHOLE CHICKEN

Steps:

• In a small bowl, combine the spices.
• Remove any giblets from chicken and clean chicken.
• Rub spice mixture onto the chicken.
• Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
• When ready to cook, put chopped onion in bottom of crock pot.
• Add chicken. No liquid is needed, the chicken will make its own juices.
• Cook on low 4-8 hours.
• Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

THE BEST WHOLE CHICKEN IN A CROCK POT

Steps:

• Combine the dried spices in a small bowl.
• Loosely chop the onion and place it in the bottom of the slow cooker.
• Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
• Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
• Cook for 4 - 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

CHICKEN MURPHY II

Steps:

• Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
• In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
• Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
• Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
• Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.