Sweet Smoky Paprika Chicken Chili Slow Cooker Food

SLOW COOKER SWEET CHILI CHICKEN

Steps:

• Season chicken thighs generously with salt and pepper. Transfer chicken to the bottom of the slow cooker insert.
• Make the sauce: In a medium bowl, whisk together the ingredients for the sauce (sweet chili sauce, soy sauce, garlic and ginger). Pour the sauce over the chicken.
• Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until chicken is tender enough to shred.
• Shred chicken: Remove the chicken from the slow cooker to a clean work surface. Shred or slice the chicken and return it back to the slow cooker, along with any juices or sauce that has accumulated on the work surface.
• Add vegetables: Add in the onion, bell pepper, pineapple and carrots. Stir to combine. Cover and cook on HIGH for 15-20 minutes, or until the vegetables are tender.
• Meanwhile, cook lo mein: Boil and drain lo mein noodles according to package directions. Either add the noodles to the slow cooker and stir well to coat, or transfer noodles to serving bowls and top with sweet chili chicken.
• Serve immediately garnished with sesame seeds and green onions.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
• Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
• Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
• To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

SWEET & SMOKY PAPRIKA CHICKEN CHILI-SLOW COOKER

Steps:

• Allow red chiles and prunes to steep in 2 cups boiling water for 15-20mins. Strain and reserve water. Set aside for future use.
• In medium sauce pan, sautee onion and minced garlic on low until tender. Add smoked paprika and cook for 1-2mins.
• In a food processor, puree chiles, prunes, 1/2 the sauteed onion/garlic/paprika mixture, tomato paste and 1-14.5oz can crushed fire-roasted tomatoes.
• To crockpot add water reserve, onion reserve, puree, bacon, chicken, kidney beans, pepper, salt, Extra Spicy Mrs. Dash and brown sugar. Stir; cook on high, 4 hours and ENJOY w/pepperjack cheese, sourcream or cornbread!

SLOW COOKER CHICKEN PAPRIKA

Steps:

• Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.
• Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.
• Cover the slow cooker with lid and cook on low setting for 3 hours.
• After the 3 hours increase the slow cooker heat to high.
• Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.
• Serve on a bed of fresh tagliatelle.