Crock Pot Almond Chicken Food

SLOW-COOKER ALMOND CHICKEN

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring occasionally, until browned on all sides.
• In slow cooker, place onion, garlic, gingerroot, 1 cup almonds and the water chestnuts. Add chicken. In small bowl, mix 1 cup of the broth and 3 tablespoons of the soy sauce; pour over chicken.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• In small bowl, mix cornstarch, wine, sugar, and remaining 1/4 cup broth and 2 tablespoons soy sauce with whisk until smooth. During last 15 minutes of cooking time, stir sauce and pea pods into chicken mixture. Serve over rice. Sprinkle with additional almonds.

CROCK POT - ALMOND CHICKEN

Steps:

• Pour chicken broth into Crock-Pot. Cover and turn to High while browning meats & vegetables.
• In skillet, heat bacon & butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot. Quickly saute celery, onion & mushrooms in skillet until just slightly limp.
• Add contents of skillet to Crock-Pot with soy sauce; stir well. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
• Serve over hot fluffy rice and garnish with toasted almonds & sliced scallions.

CROCK POT ORANGE SESAME CHICKEN WITH TOASTED ALMONDS

Steps:

• Rinse chicken and pat dry.
• Mix sesame seeds, salt, flour, and pepper together in a bowl.
• Coat the chicken with the flour mixture and fry in the oil in a large skillet, preheated over medium-high heat.
• Fry to a nice, medium brown color on both sides.
• Depending on how much chicken you have, you may need to do more than one batch.
• Don't overcrowd the chicken!
• Remove the chicken from the skillet and place in a large crock pot.
• In a small bowl, mix onion, wine (or water or broth), and bouillon granules (if using).
• Pour over the chicken.
• Cover and cook on low, 5-7 hours.
• Turn on high and remove chicken, keeping all the juices in the crock pot.
• OPTIONAL- at this point I like to heat the oven to 450 and 'crisp up' the chicken a bit on a cookie sheet, be extra careful not to burn it if you decide to do this!
• Whisk the cornstarch and water together and stir into the crock pot.
• Then add all of the sauce ingredients EXCEPT sour cream and cook on high for 15 minutes.
• Whisk the sour cream into the sauce and serve over rice (I like Basmati) with the chicken.

SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT

Steps:

• Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
• Place chicken on top; season with paprika and garlic pepper.
• Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
• Mix in the remaining olives and serve garnished with parsley.