Slow Cooker Spicy Chicken Food

SLOW-COOKER SPICY CHICKEN CURRY

Steps:

• Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
• Add the chicken and cook for 3-4 minutes until just sealed.
• Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
• Stir to coat the chicken and cook for 1-2 minutes.
• Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
• Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
• Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
• If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
• Sprinkle with coriander (cilantro) and serve with rice.

SLOW COOKER SPICY SHREDDED CHICKEN

Steps:

• Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
• Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
• Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
• Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
• Strain any excess liquid before serving. Serve hot.

CREAMY SLOW-COOKER SPICY CHICKEN

Steps:

• Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.
• Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.

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.

SLOW-COOKER BARBECUE CHICKEN THIGHS

Steps:

• Spray round 4-quart slow cooker with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
• Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
• Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
• Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.

SLOW COOKER SPICY CHICKEN

Steps:

• Remove skin from chicken.
• Mix tomatoes and peanut butter together.
• Place chicken in slow cooker.
• Pour sauce over chicken.
• Cover and cook on low for 7-9 hours.
• Chicken is done when it falls off the bone.
• Place chicken on serving plate.
• Spoon on sauce.

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.

SPICY MEXICAN CHICKEN (SLOW COOKER)

Steps:

• Season chicken breasts with salt and pepper.
• Add breasts to a 7-quart slow cooker.
• Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
• Cover and cook on Low 6 to 8 hours or until chicken is tender.
• Add yogurt to chicken mixture during last 30 minutes of cooking.