Crock Pot Cherried Chicken Food

SLOW-COOKER CHICKEN CURRY

Steps:

• Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
• Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
• Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

SLOW-COOKER CHICKEN CURRY

Steps:

• Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
• Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
• The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
• Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

SLOW COOKER CHICKEN CURRY - EASIEST EVER RECIPE

Steps:

• Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
• Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
• When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.

CROCK POT CHICKEN DIVAN

Steps:

• Place your chicken and broccoli in the bottom of a 4-6 quart slow cooker.
• In a medium bowl mix together soup, mayo, curry powder(*SEE NOTE) and stock.
• Pour mixture over the top of your chicken,
• Cook on low for 6-8 hours. (If using tenders or if your slow cooker cooks hot, your dish could be done in as little as 4-5 hours).

CROCK POT CHICKEN CURRY

Steps:

• Brown chicken in butter; add garlic and onions and saute about 2 minutes.
• Transfer to slow cooker.
• Combine remaining ingredients and add to cooker.
• Cook low for 6-8 hours.
• Serve over rice.

SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
• When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
• Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
• Remove the chicken to a plate.
• Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
• Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
• Add the chopped red onions, garlic, and jalapenos.
• Add the browned chicken and stir to combine.
• Cook on high for 4-5 hours, or on low for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
• Add the ginger to the slow cooker.
• In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
• Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
• Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
• Season with salt and pepper to taste. Stir in the cilantro.
• Serve with rice, cauliflower rice, or naan.

CROCK POT CHERRIED CHICKEN

Steps:

• 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
• 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
• 3. Cook on low 5-6 hours or 3-4 hours on high.
• 4. Serve with sauce.
• 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.

SLOW COOKER CHICKEN CURRY

Steps:

• Prep - Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Pro tip - Frozen or wet chicken will result in too much liquid in the finished dish,

SLOW COOKER COCONUT CURRY CHICKEN

Steps:

• Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
• Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

SLOW-COOKER CHICKEN CURRY

Steps:

• Place chicken in Slow Cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
• Transfer chicken to platter, reserving sauce in Slow Cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.

SLOW COOKER CURRY CHICKEN

Steps:

• Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
• Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

CROCK POT CHICKEN CURRY RECIPE

Steps:

• Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
• Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
• Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
• During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
• Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
• Serve over rice and a side of naan.

COCONUT CURRY CHICKEN (SLOW COOKER)

Steps:

• Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined.
• Submerge the chicken breast in the sauce, making sure that both sides get coated.
• Cover the slow cooker and cook on low for 6-8 hours (recommended)
• high for 2-4 hours
• When there are about 20 minutes left of cook time for the chicken, prepare the peppers and onions.
• Heat coconut oil in a large skillet over medium/high heat.
• Then, add the sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren't soggy. Season with salt and pepper. Remove from heat.
• Once the chicken has cooked all the way through and has an internal temperature of 165ºF, remove and shred chicken with 2 forks.
• Place the shredded chicken back into slow cooker with the sauce and mix. Add the cooked peppers and onions and fresh lime juice to the slow cooker and toss everything together.
• Serve with Thai basil or cilantro with your favorite grain.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

CROCK POT SHREDDED CHICKEN BURRITOS

Steps:

• Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They're done when you can shred them easily.
• Meanwhile, make a Spanish Rice. I use Rice-A-Roni.
• Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth.
• Add packet of burrito seasoning and can of refried beans to chicken mixture and stir.
• Heat through.
• Heat tortillas according to directions.
• Place some spanish rice on tortilla.
• Add some chicken over the rice, a scoop of black beans and some sour cream to taste.
• Roll burrito and enjoy! I use 2 tortillas so it doesn't break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.

SLOW COOKER JAMAICAN CURRY CHICKEN

Steps:

• Season chicken with, salt, pepper and curry spice and set aside
• In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
• Remove chicken and set aside. Drain oil and leave about 2 tablespoons
• Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
• Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
• Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
• Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
• Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
• About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
• Remove adjust salt and pepper , if necessary and serve

SLOW-COOKED CURRY CHICKEN

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

CROCK POT CHICKEN CURRY WITH RICE

Steps:

• Mix all ingredients, except rice, together in the slow cooker.
• Cover and cook on low from 6 to 8 hours or until chicken is tender.
• Taste and season with salt and pepper, as needed.
• Serve over rice or noodles

SLOW COOKER CHICKEN RICE CURRY

Steps:

• Rinse chicken and pat dry. Cut each breast half into 2 pieces. Sprinkle chicken with curry powder.
• Gradually stir Gravy Mix into broth in slow cooker until well blended. Add seasoned chicken and remaining ingredients except rice; stir well. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH.
• Gently stir in rice. Cover. Cook 15 to 20 minutes longer on HIGH or until rice is tender. Remove bay leaves before serving.

CROCK-POT INDIAN CURRY WITH CHICKEN

Steps:

• Add all ingredients to a crock pot, except for cayenne pepper. Cook on low for 4-6 hours until chicken is cooked, stirring occasionally throughout this time.
• Taste and adjust spice level if needed by adding ground cayenne pepper. Adjust other spices (salt, paprika, etc.) if needed. Simmer an additional 20 - 30 minutes after adding spices.
• Serve with rice and garnish each dish with fresh cilantro.