Red White And Brew Slow Cooked Chicken Recipes
RED, WHITE AND BREW SLOW-COOKED CHICKEN
Thrifty whole chicken is cut up and simmered in a spicy tomato sauce. I serve it with crusty bread so we can mop up and enjoy every last drop of sauce.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside., Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender. , Thicken cooking liquid if desired. Serve chicken with pasta.
Nutrition Facts : Calories 343 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 30g protein.
SLOW-COOKER BUTTER CHICKEN
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer - up to 7 hours total, on low heat - it will still be delicious, though the chicken may be very soft and shred a tad.
Provided by Jennifer Steinhauer
Categories dinner, easy, curries, poultry, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 10 grams, Sodium 710 milligrams, Sugar 5 grams, TransFat 0 grams
SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC
This weeknight-friendly version of the French classic - chicken with 40 cloves of garlic - has half the amount of garlic, because a slow cooker doesn't get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.
Provided by Sarah DiGregorio
Categories dinner, beans, one pot, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
- Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
- Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.
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