Creamy Slow Cooker Spicy Chicken Food

SLOW-COOKER SPICY CHICKEN CURRY

Steps:

• Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
• Add the chicken and cook for 3-4 minutes until just sealed.
• Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
• Stir to coat the chicken and cook for 1-2 minutes.
• Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
• Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
• Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
• If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
• Sprinkle with coriander (cilantro) and serve with rice.

MARCEL'S SPICY SLOW COOKER CHICKEN THIGHS

Steps:

• Combine tomatoes, onions, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms in the slow cooker.
• Brush chicken thighs with 2 teaspoons hot pepper sauce. Heat oil in a skillet over medium-high heat. Cook chicken thighs until lightly browned, 3 to 5 minutes per side.
• Transfer chicken thighs to the slow cooker. Add 2 teaspoons hot pepper sauce and salsa. Pour in chicken broth and stir to combine.
• Cook on Low until chicken thighs are tender, about 6 hours.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

SLOW COOKER CREAMY CHICKEN

Steps:

• Add the Chicken / White wine / Tarragon / seasoning to the slow cooker and cook on a low heat for 7 hours
• Remove the Chicken thighs and carefully remove the bones and grizzle. Add the chicken back to the pot.
• Add the creme fraiche and the mushrooms and stir well. Allow to cook for another hour.
• Server with pasta / rice and nice hot rolls.

SLOW COOKER SPICY CHICKEN

Steps:

• Remove skin from chicken.
• Mix tomatoes and peanut butter together.
• Place chicken in slow cooker.
• Pour sauce over chicken.
• Cover and cook on low for 7-9 hours.
• Chicken is done when it falls off the bone.
• Place chicken on serving plate.
• Spoon on sauce.

SLOW COOKER SPICY CHICKEN IN PEANUT SAUCE

Steps:

• 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
• 2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
• 3. Cover and cook on Low heat setting 7 to 8 hours.
• 4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
• 5.Sprinkle with chopped roasted peanuts and cilantro if you like.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.