Crock Pot Gorgonzola Chicken Food

WHOLE CHICKEN SLOW COOKER RECIPE

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

CROCK POT GORGONZOLA CHICKEN

Steps:

• add onion, then chicken & bacon to crock, cover with soup/broth, layer slices of Gorgonzola on top.
• Crock on high for first 4/5 hours and then low to keep warm.

CROCK POT HOISIN CHICKEN

Steps:

• Mix all ingredients in a bowl (except the chicken pieces).
• Add the chicken to the mixture; coat well.
• Put all ingredients in the slow cooker.
• Cook for 5-6 hours, or until chicken is tender.
• Serve with rice.

SPINACH GORGONZOLA CORNBREAD (CROCK POT)

Steps:

• Coat Crock pot slow cooker with nonstick cooking spray.
• Mix all ingredients in medium bowl. Pour batter into crock pot slow cooker.
• Cover; cook on High 1 1/2 hours. Sprinkle to with paprika for more colorful crust, if desired.
• Let bread cool completely before inverting onto serving platter.
• ***** Note ******.
• Cook only on High setting for proper crust and texture.

CROCK POT MOROCCAN CHICKEN

Steps:

• Spray inside of large crock pot with cooking spray.
• Mix water, spices and lemon juice in a small bowl. Set aside.
• Layer ingredients in crock pot in this order:.
• onions.
• carrots.
• water mixture.
• chicken.
• olive oil.
• oranges.
• Cook on low for 8 hours.
• Serving Suggestion.
• Serve over rice or couscous.

JOHNNY CARINO'S GORGONZOLA CHICKEN

Steps:

• Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
• Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
• If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.

CROCK POT AUTUMN CHICKEN

Steps:

• Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
• Sprinkle with garlic.
• Place chicken on top.
• Pour in broth.
• Cut squash into chunks and slice off the skin.
• Place on top of chicken.
• Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
• Cook on low 8-10 hours.