Slow Cooker Chicken Pot Roast Dinner Food

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER CHICKEN POT ROAST DINNER RECIPE - (4.2/5)

Steps:

• 1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top. 2.Cover; cook on Low heat setting 8 to 10 hours. 3.Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender. Tip Chicken thighs are an economical choice for the slow cooker. They stay moist and tender during the long cooking process. Place the peas in the refrigerator to thaw when you start the slow cooker in the morning. They'll be ready to add at the end of the cook time.

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

SLOW-COOKER ROAST CHICKEN

Steps:

• Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
• Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
• There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

SLOW-COOKER CHICKEN POT ROAST DINNER

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

SLOW COOKER CHICKEN POT ROAST

Steps:

• Layer in the slow cooker: sliced potatoes, vegetables, and chicken.
• Mix Tabasco into tomato sauce and pour over the top.
• Cook on low 8 hours.

SUNDAY POT ROAST DINNER - SLOW COOKER

Steps:

• Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
• In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
• Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
• Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.