Slow Cooked Sunday Chicken Food

SLOW-COOKED SUNDAY CHICKEN

Steps:

• In a 3-qt. slow cooker, layer the first 7 ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir., Cover and cook on low until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.

SLOW-COOKER SUNDAY GRAVY

Steps:

• Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
• Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
• When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
• Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
• Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

SLOW ROASTED WHOLE CHICKEN

Steps:

• In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
• Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
• Rub the chicken all over with oil.
• Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
• Rub the outside of the chicken all over with the spice mixture.
• Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
• Set oven to 275°F.
• Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
• Bake uncovered for about 4-1/2 hours or until very tender.
• Tent the cooked chicken with foil and let rest 15 minutes before carving.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
• Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
• Do Ahead
• Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

SLOW-COOKER SUNDAY SAUCE

Steps:

• In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
• In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

SLOW COOKED SUNDAY CHICKEN RECIPE RECIPE - (4.3/5)

Steps:

• In a 3 quart slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.