Lacquered Crock Pot Chicken Recipes

CROCK POT CRACK CHICKEN

Steps:

• Add chicken breasts to crock pot.
• Add chicken broth, cream cheese, and ranch seasoning over chicken. Turn crock pot to HIGH and cook for 3 hours, or cook on LOW for 6 hours.
• Once chicken is cooked, pull out the breasts and shred with two forks. (You should shred the chicken right in your slow cooker if you prefer.)
• Stir sauce in the crock pot and add chicken back in.
• Add shredded cheese, bacon, and green onions to chicken. Mix well and serve warm on buns or in bowls.

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.

SLOW-COOKER HOT HONEY CHICKEN SANDWICHES

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
• At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
• Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
• In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
• Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.

LACQUERED CROCK POT CHICKEN

Steps:

• Heat the oil in a skillet and saute the chicken, turning often, until well browned.
• Remove the chicken and set aside.
• Saute onion in skillet until well browned.
• Put onions in the bottom of the slow cooker.
• Place tomatoes, orange, sugar, salt and pepper in the pot and set chicken on top.
• Add the water and bouillon cube.
• Cover and cook on low for 5 to 7 hours.
• Before serving, remove the chicken to a deep serving dish and keep warm.
• Place the vegetables from the slow cooker, into a skillet and simmer until thick.
• Stir in the jelly and the sherry and cook, stirring until the sauce boils.
• Do not overcook, so the sauce doesn't lose its shiny quality.
• If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly.
• Pour sauce over the chicken.