Chicken With Calvados Crock Pot Recipes

SLOW COOKER CHICKEN BREAST

Steps:

• In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
• Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
• Add the chicken to the slow cooker, overlapping only as much as necessary.
• Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
• If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

Steps:

• In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

CHICKEN BREASTS CALVADOS (CROCK POT)

Steps:

• Spread apples in the bottom of a slow cooker.
• Arrange chicken, overlapping pieces slightly, on top of apples.
• Sprinkle with salt, pepper and nutmeg.
• Pour in brandy.
• Cover and cook on low for 6-7 hours.
• Using a slotted spoon, lift chicken and apples to a small baking dish.
• Pour cooking liquid into a small pan and bring to a boil over high heat, stirring often until liquid reduces (8 minutes).
• Pour liquid over chicken.
• Cover each chicken piece with a slice of cheese and broil in oven until cheese is bubbly (2 minutes).
• Sprinkle with parsley.

CHICKEN WITH CALVADOS (CROCK POT)

Steps:

• Wash chicken. Cut into serving pieces. Pat dry with paper towels.
• Heat large frying pan over medium heat, add butter, and sauté chicken until nicely browned. Season with salt and pepper. Pour Calvados over chicken. Carefully ignite using either a long wooden match or long-barreled butane lighter. Spoon pan juices over chicken while flaming. Remove chicken and pan juices to crockery pot.
• In medium bowl combine chicken stock base, parsley, herbs and wine. Pour over chicken. Cover. Cook on low (200°F) 6 to 8 hours. Remove chicken to heated platter.
• Turn heat to high (300°F). Blend arrowroot with water. Stir into pan juices. Cook on high until mixture thicken and boils. Stir in cream. Heat to serving temperature.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

CHICKEN WITH CREAM, APPLES AND CALVADOS

Steps:

• In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
• In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
• In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

CHICKEN CALVADOS

Steps:

• In a small bowl, combine the salt, pepper, cinnamon, ginger, & nutmeg. Rub into the chicken.
• In a large nonsick skillet, heat oil. Saute chicken until browned, about 3 minutes on each side. Transfer to a plate.
• In the same skillet saute the onions until softened, about minutes. Stir in the apples & cook, turning occassionally, until golden brown & tender, 3-5mins. Stir in the cider/juice; bring to a boil.
• Return the chicken to the skillet & cook, turning as needed, until cooked through about 5 minutes longer. TRansfer to a platter.
• Stir in the calvados into the skillet, cok until the apples and onions are glazed and the liquied is thickened, about 3 minutes.
• Serve the chicken, topped with the apple mixture.