Cherry Chai Chicken Crock Pot Recipes

SLOW COOKER CHEESY CHICKEN AND RICE

Steps:

• Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
• When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
• Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

CROCK POT CHERRIED CHICKEN

Steps:

• 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
• 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
• 3. Cook on low 5-6 hours or 3-4 hours on high.
• 4. Serve with sauce.
• 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.

CHERRY CHAI CHICKEN (CROCK POT)

Steps:

• Preheat broiler. Line a baking sheet with
• aluminum foil; set aside. Trim fat from chicken.
• Place chicken thighs, skin sides up, on prepared
• baking sheet.
• Sprinkle with salt and pepper. Broil 6 inches
• from heat for 10 minutes or until skin is golden
• and begins to crisp (this step may be omitted,
• but it produces a better-flavored dish).
• In a 4 to 5 quart slow cooker, layer cherries,
• onion, and tea bags. Add chicken. In a small
• bowl, stir together preserves and wine. Pour
• over chicken.
• Cover and cook on Low 4 to 6 hours. Remove
• chicken to a serving platter; cover with
• aluminum foil to keep warm.
• Remove tea bags from slow cooker; transfer
• cherry mixture to a small saucepan.
• Over high heat, bring cherry mixture to a boil.
• Cook until mixture is reduced by half, stirring
• occasionally.
• Serve chicken on top of noodles (optional).
• Spoon cherry mixture over chicken.

SLOW COOKER CHAI

Steps:

• Pour water into the crock of a slow cooker. Stir in the ginger, cardamom pods, cloves, cinnamon sticks, and peppercorns. Turn to High; simmer for 8 hours.
• Steep tea bags in the hot spiced water for 5 minutes. Strain tea into a clean container. Stir in sweetened condensed milk; serve hot.

SLOW-COOKED CURRY CHICKEN

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.