Slow Cooker Old World Chicken And Vegetables Food

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

SLOW COOKER OLD WORLD CHICKEN AND VEGETABLES

Steps:

• Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
• Place bell peppers and onion in slow cooker.
• Add chicken; sprinkle with the oregano mixture.
• Cover; cook on LOW 8 hours or on HIGH 4 hours.
• Stir in ketchup and remaining 1/2 teaspoon of salt.
• If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
• Serve chicken and vegetables over hot cooked noodles or rice.

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

OLD WORLD CHICKEN AND VEGETABLES

Steps:

• 1. Combine oregano, 1/2 teaspoon salt,paprika,garlic powder and black pepper in small bowl; mix well
• 2. Place bell peppers and onion in CROCK-POT slow cooker. Add chicken thighs and legs, and sprinkle with half of oregano mixture. Add chicken breasts, and sprinkle on remaining oregano mixture. Cover; cook on LOW 8 hours or on HIGH 4 hours. Stir in ketchup and remaining 1/2 teaspoon salt.
• 3. Serve chicken and vegetables over noodles.

SLOW-COOKER CHICKEN BREASTS AND VEGETABLES

Steps:

• Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
• Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).

SLOW COOKER CHICKEN AND VEGETABLES

Steps:

• Layer the potatoes, veggies, and chicken in the slow cooker.
• Mix the Tabasco into the tomatoes and pour over the top.
• Cook on low 8-9 hours.