Lacquered Crock Pot Chicken Food

SLOW-COOKER HOT HONEY CHICKEN SANDWICHES

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
• At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
• Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
• In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
• Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.

LACQUERED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Combine the honey, lemon juice, Worcestershire sauce and paprika in a small bowl. Set half of the mixture aside.
• Season the interior cavities of the chickens with some salt and pepper, and stuff each with 1 juiced lemon half, 2 sprigs of rosemary and half a head of garlic. Put the chickens on a rimmed baking sheet or roasting pan, brush them with half of the honey mixture and roast for 30 minutes.
• Remove the chickens from the oven and reduce the temperature to 325º degrees F. Brush the chickens with most of the remaining honey mixture and return them to the oven, making sure to rotate the pan. Cook for another 30 minutes, brush them with the remaining honey mixture, and cook until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 15 minutes more. Rest the chickens 10 minutes, carve, and serve.

ROTISSERIE STYLE CROCK POT CHICKEN

Steps:

• Chop onions and lay in bottom of slow cooker.
• Add white wine to slow cooker.
• Mix salt and next 7 ingredients in bowl. Rub this mixture liberally over skin of whole chicken (chicken should be rinsed and giblets removed).
• Place chicken on bed of onions.
• Cook on low 7 - 8 hours.

THE CREAMIEST CROCK POT CHICKEN

Steps:

• Place chicken in a greased slow cooker.
• Mix remaining ingredients, EXCEPT sour cream or cream cheese, and pour over chicken.
• Cover and Cook on High heat for 4 hours or Low heat for 6-8 hours.
• 30 minutes before serving, stir in sour cream or cream cheese.
• Serve over pasta or rice.

FRUITY CROCK POT CHICKEN

Steps:

• place onion slices on bottom of crock pot.
• layer chicken on top.
• mix orange juice, soy, Worcestershire, mustard, garlic, orange zest and pour over chicken.
• sprinkle with apricots and berries.
• cover and cook on low for-8 hours until juices run clear.
• serve over rice.

LACQUERED CROCK POT CHICKEN

Steps:

• Heat the oil in a skillet and saute the chicken, turning often, until well browned.
• Remove the chicken and set aside.
• Saute onion in skillet until well browned.
• Put onions in the bottom of the slow cooker.
• Place tomatoes, orange, sugar, salt and pepper in the pot and set chicken on top.
• Add the water and bouillon cube.
• Cover and cook on low for 5 to 7 hours.
• Before serving, remove the chicken to a deep serving dish and keep warm.
• Place the vegetables from the slow cooker, into a skillet and simmer until thick.
• Stir in the jelly and the sherry and cook, stirring until the sauce boils.
• Do not overcook, so the sauce doesn't lose its shiny quality.
• If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly.
• Pour sauce over the chicken.