SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
SLOW COOKER WHOLE CHICKEN
Why not use the slow cooker to make your Sunday lunch? Cooking low and slow ensures wonderfully tender, juicy chicken - then use the pan juices to make gravy
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 5h15m
Number Of Ingredients 1
Steps:
- Heat the slow cooker if necessary and add a splash of water to the base. Scrunch up some foil to make a trivet to sit in the base of the bowl to rest the chicken on. Put the chicken into the pot and season the skin. Cover and cook on Low for 5 hours or until the leg or wing feels very loose when you wiggle it. Tip the juices inside the chicken out as you lift it out.
- Brown the chicken skin under the grill or carve the chicken before anyone sees it. Spoon the liquid out of the base of the pan to use as gravy, there won't be much but it will have a good flavour.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Protein 31 grams protein, Sodium 0.3 milligram of sodium
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
GLUTEN-FREE SLOW-COOKER SWEET SESAME CHICKEN
The sweetness of honey combines with soy sauce and sesame to create a slow cooker meal the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium microwavable bowl, mix onion, sesame oil, garlic chili sauce, tomato paste and gingerroot. Microwave uncovered on High 4 to 5 minutes; stirring occasionally, until onions are softened. Stir in honey and soy sauce.
- Pour sauce over chicken in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until chicken is tender and cooked through. Dissolve cornstarch in 2 tablespoons water. Remove chicken to cutting board. Stir cornstarch mixture into sauce in slow cooker. Increase heat setting to High; cover. Cook 5 to 10 minutes or until slightly thickened.
- Shred or cut chicken into bite-size pieces. When sauce is slightly thickened, return chicken to slow cooker, and stir into sauce. Serve over rice. Sprinkle with green onions and sesame seed.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 25 g, TransFat 0 g
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