Surprise Crock Pot Chicken Crock Pot Food

WHOLE CHICKEN SLOW COOKER RECIPE

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

SURPRISE CROCK POT CHICKEN (CROCK POT)

Steps:

• Whisk together all sauce ingredients in the slow cooker.
• Place chicken thighs over sauce; turn pieces to coat both sides.
• Cover and cook on low heat for 5 - 6 hours or high heat setting for 2-1/2 - 3 hours.
• Note: If preparing for the freezer, combine the chicken with the sauce in a zip lock bag. Lay the chicken thighs flat and freeze on a cookie sheet. For a quick thaw, remove the thighs and place in a sink of tepid water for 20 - 30 minutes.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

CROCK POT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
• Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

TRIPLE CHOCOLATE SURPRISE - CROCK POT

Steps:

• Spray crock pot with non-stick cooking spray or lightly grease.
• Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
• Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
• Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.

CROCK POT CHICKEN - CURRY SURPRISE!

Steps:

• Place chicken breast on the bottom of the crockpot.
• Pile all other ingredients on top EXCEPT peanut butter.
• Turn crock pot to high and walk away for 4 hours.
• After 4 hours, add peanut butter.
• Continue to cook for another 2 hours and serve over white rice.