Slow Cooker Kona Chicken Food

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• place chicken breasts in slow cooker, sprinkle with a little salt.
• place pineapple slices over chicken.
• combine pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stir until cornstarch mixes with liquids, pour over chicken.
• cover, cook on low for 4-5 hours or on high for 2 1/2-3 hours.

CHICKEN KONA (CROCKPOT)

Steps:

• Sprinkle chicken with salt and pepper. Place in Crockpot. Combine onion, soy sauce, wine and water. Pour over chicken. Cover and cook on Low for 3 to 4 hours or until chicken is tender. Remove chicken from pot. Arrange on broiler pan. Brush honey on chicken. Broil until golden brown, brushing with honey several times. Chicken and sauce may be refrigerated and browned at a later time, if desired.

SLOW-COOKER WHOLE CHICKEN

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl.
• Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
• Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
• When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side.

SLOW-COOKER CHICKEN KORMA

Steps:

• Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
• Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
• Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.

HAWAIIAN CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.