Slow Cooker Spicy Chicken Rice Food

SLOW COOKER CHICKEN AND RICE

Steps:

• Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

SPICY CHICKEN AND RICE

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

SPICY CHINESE CHICKEN (SLOW COOKER)

Steps:

• In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns.
• Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork.
• With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

ROAST CHICKEN & SPICED RICE

Steps:

• Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
• Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
• Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
• Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.

CHICKEN AND RICE IN THE SLOW COOKER!

Steps:

• Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
• Sprinkle an even coating of garlic salt over the top of the rice.
• Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
• Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.