Make Ahead Slow Cooker Asian Peach Chicken Thighs Recipes

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SLOW-COOKER MAKE-AHEAD CHICKEN



Slow-Cooker Make-Ahead Chicken image

Juicy, cooked chicken is the start to so many favorite meals, from cold chicken salad to warming bowls of chicken noodle soup. That's why we adore this recipe. Its seasoning is neutral enough to go with most any dish and, parceled out in bags in the freezer, it's a dinnertime game changer. With two easy methods, it's easy to make this recipe just about any time. Start it while you're prepping dinner on a Tuesday night, and it'll be done cooking and cool enough to put away by the time dinner's over. Or, go the slow-cooker method, and you can run out the door to do errands, pick up kids or dare we say it-just relax-while your chicken is cooking away! With bags of already cooked chicken parceled out in your fridge, there's no cold that can't be soothed or sandwich that can't be filled.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 5

2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
2 1/2 lb boneless skinless chicken thighs

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
  • Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
  • Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
  • To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
  • To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.

Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize About 1/2 Cup, Sodium 550 mg, Sugar 0 g, TransFat 0 g

MAKE-AHEAD SLOW-COOKER ASIAN PEACH CHICKEN THIGHS



Make-Ahead Slow-Cooker Asian Peach Chicken Thighs image

A little bit of sweet, a little bit of heat and a whole lot of easy - this make-ahead slow-cooker meal is sure to please both the diners and the chef.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 16h20m

Yield 4

Number Of Ingredients 13

1/4 cup honey
1/4 cup soy sauce
2 tablespoons butter, melted
2 tablespoons chili garlic sauce
20 oz boneless skinless chicken thighs
1 bag (12 oz) frozen sliced peaches
2 tablespoons cornstarch
2 tablespoons cold water
2 cups hot cooked white rice
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped roasted, salted cashews
1 lime, cut into wedges

Steps:

  • In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
  • Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
  • In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
  • Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 23 g, TransFat 0 g

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