Slow Cooker Cider Chicken Food

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Steps:

• Place the chicken breasts in the bottom of the slow cooker.
• Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
• Cover, and cook on high for 3 hours or on low for 6 hours.
• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
• Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
• Shred the chicken breasts with 2 forks in the slow cooker.
• Serve on a burger bun with slaw.
• Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
• Enjoy!

SLOW-COOKER CIDER

Steps:

• Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. , Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

5-INGREDIENT SLOW COOKER APPLE CIDER PULLED CHICKEN

Steps:

• Place the apples and onions in the base of a 6-quart slow cooker. Sprinkle with ½ teaspoon salt, tossing to combine.
• Sprinkle both sides of the chicken with an additional ½ teaspoon salt and garlic powder.
• Place the chicken on top of the onion and apple mixture. Pour over ½ cup apple cider. Cover and cook on high for 4 hours or low for 6, or until the chicken very tender and cooked through.
• Remove the chicken to a cutting board. Shred with two forks, then place back into the slow cooker, add the remaining ¼ cup apple cider, stirring to combine. Taste and add additional salt or apple cider to taste.
• Serve the Apple Cider Pulled Chicken over greens, rice, quinoa, baked sweet potato, or piled into whole wheat or gluten-free buns. Top with Quick Apple Slaw.

CHICKEN IN CIDER

Steps:

• Place the butter in a heavy-based, lidded casserole over a medium heat.
• Add the sliced onion and allow to soften for one minute.
• Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.
• Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.
• Add the apples and allow to soften for one minute.
• Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear.
• Serve immediately, taking the pot to the table and allowing people to help themselves.

SLOW COOKER CHICKEN AND APPLES

Steps:

• Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity and place chicken into a slow cooker, breast-side down. Pour apple juice around chicken.
• Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

7 SLOW COOKER CHICKEN RECIPES

Steps:

• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Stir in the lemon juice and enjoy.
• Combine all ingredients except for chicken breasts in a blender or the jar that comes with an immersion blender. Blend until smooth.
• Cook on low for 4-5 hours.
• Shred chicken between two forks and toss in the cooking liquid.
• Combine all ingredients in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Shred the chicken with two forks and toss in the cooking liquid.
• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Stir together the cornstarch and water, then add to the slow cooker.
• Turn slow cooker to high and cook for 30 or so more minutes, until cooking liquid is thickened.
• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Stir together the cornstarch and water, then add to the slow cooker.
• Turn slow cooker to high and cook for 30 or so more minutes, until cooking liquid is thickened.
• Combine all ingredients in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Shred the chicken with two forks and toss in the cooking liquid.
• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 3-4 hours.
• Add lime juice and vegetables to the slow cooker. Cover and cook for another 1-2 hours.
• Shred chicken between two forks and toss in the cooking liquid before serving.

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 4 quart slow cooker.
• In a large bowl, whisk together the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour this mixture over the chicken.
• Cover and cook on low for 4 to 5 hours or until chicken is tender.
• Remove chicken to a platter and keep warm.
• Skim fat from cooking liquid.
• Place liquid in a saucepan and bring to a boil.
• Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend.
• Enjoy! -- over cooked hot rice of your choice.

CHICKEN BREAST WITH CIDER

Steps:

• Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
• Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium/high heat until they begin to colour and soften, about 5 minutes.
• Pour in the cider, bring to the boil and simmer for about 3–4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5–7 minutes. Stir in the mustard and double cream and heat through.
• Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.

EASY SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, and Worcestershire sauce.
• In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook until golden. Flip over and cook for a few minutes more.
• Carefully transfer the browned chicken thighs to the bottom of a slow cooker. Pour the sauce over the chicken thighs, covering them fully.
• Cook for 3 hours on high, or on low for 4 to 6 hours. Once the chicken has reached an internal temperature of 165 F, remove them from the slow cooker.
• Carefully pour the sauce into a small saucepan. Cook the sauce, over medium heat, stirring frequently. Bring to a boil and reduce the heat to a simmer. While the sauce simmers, whisk together the cornstarch and water until thickened. Stir the thickened cornstarch mixture into the sauce. Cook the sauce until thickened, or desired thickness has been achieved. Remove the pan from the heat.
• Pour the thickened sauce over the chicken thighs. Serve immediately.

SLOW COOKER APPLE CIDER CHICKEN

Steps:

• Place the chicken thighs on the bottom of a crockpot. Sprinkle salt and pepper generously over the chicken.
• (Optional - Brown the chicken in a tablespoon of olive oil over medium heat for three minutes a side before placing into the crockpot.)
• Used a small bowl to mix together the cider, Dijon mustard, maple syrup, vinegar and olive oil. Pour the marinade and fresh rosemary over the chicken, cover and set the crockpot to low and allow the chicken to cook for 6 to 8 hours.
• Transfer the chicken thighs to plates or shred the chicken for sandwiches and serve on buns.

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

Steps:

• In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

APPLE CIDER CHICKEN

Steps:

• Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F.
• Add the Brussels sprouts, apples, red onion and rosemary sprigs to a baking sheet and toss with the olive oil, ½ teaspoon salt (or to taste) and a ¼ teaspoon pepper. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
• Meanwhile, heat 2 tablespoons butter in a large ovenproof skillet over MEDIUM-HIGH heat. Pat the chicken dry with paper towels and then season on both sides with remaining 1 teaspoon salt, remaining ½ teaspoon pepper, the chopped rosemary and thyme. Add the chicken to the skillet and cook until well browned on the bottom, about 5 to 6 minutes. Flip and cook 4 more minutes, then pour 1½ cups cider into the skillet around the chicken. Transfer the skillet to the lower oven rack and roast until internal temperature of the thickest piece measures 165 F when measured with an instant read thermometer, about 10 to 12 minutes.
• When the Brussels are fork tender, remove the baking sheet from the oven. Remove and discard the woody rosemary sprigs and toss the veggies and apples with a spatula. Lay a sheet of foil loosely over the top to keep them warm while you finish the chicken.
• After removing the chicken from the oven, transfer it to a cutting board to rest and return the skillet to MEDIUM-HIGH heat. Simmer for 2 minutes to reduce the cider slightly. Reduce heat to MEDIUM-LOW and whisk in the Dijon. Add the remaining 1 tablespoon butter and the vinegar and stir constantly until the butter has melted into the sauce. Combine the remaining ¼ cup apple cider with the cornstarch in a measuring cup and whisk it into the sauce. Continue to cook on LOW until the sauce has thickened. Taste and season with additional salt and pepper, if needed. Remove the pan from the heat.
• Slice the chicken (if desired) and return it to the skillet with the sauce. Serve the chicken with the veggies and apples, spooning some of the sauce over the top of both.