Slow Cooker Big And Spicy Chicken Hoagies Recipes

MARCEL'S SPICY SLOW COOKER CHICKEN THIGHS

Marcel's Spicy Slow Cooker Chicken Thighs image

Named after a friend of mine who taught me how to make this Caribbean-based, slow-cooked dish many, many years ago! Easy to prepare and can be served with long-grain boiled rice or we now always have it with baked potatoes for a really filling, warming meal. Use the hot pepper sauce in moderation if you don't like it too spicy!

Provided by leatrix

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 6h26m

Yield 4

Number Of Ingredients 11

Ingredients

4 large tomatoes, chopped
2 large onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 mushrooms, chopped
6 skinless chicken thighs
4 teaspoons hot pepper sauce, divided, or to taste
1 tablespoon vegetable oil
10 ounces salsa
1 ¾ cups chicken broth

Steps:

Combine tomatoes, onions, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms in the slow cooker.
Brush chicken thighs with 2 teaspoons hot pepper sauce. Heat oil in a skillet over medium-high heat. Cook chicken thighs until lightly browned, 3 to 5 minutes per side.
Transfer chicken thighs to the slow cooker. Add 2 teaspoons hot pepper sauce and salsa. Pour in chicken broth and stir to combine.
Cook on Low until chicken thighs are tender, about 6 hours.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 23.6 g, Cholesterol 65 mg, Fat 8.1 g, Fiber 6.1 g, Protein 23 g, SaturatedFat 2.1 g, Sodium 1126.2 mg, Sugar 13.2 g

SLOW-COOKER SWEET-AND-SPICY CHICKEN

Slow-Cooker Sweet-and-Spicy Chicken image

It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the few ingredients necessary to make this flavorful chicken dish, push a button, and find a comforting meal ready at supper time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 3h50m

Number Of Ingredients 10

Ingredients

2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Coarse salt and ground pepper
4 chicken leg quarters (2 1/2 pounds total)
1 tablespoon extra-virgin olive oil
1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
3 garlic cloves, minced
3-inch piece peeled fresh ginger, sliced into rounds
1 can (28 ounces) diced tomatoes
1/2 cup raisins

Steps:

In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.
In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).

Nutrition Facts : Calories 310 g, Fat 15 g, Fiber 1 g, Protein 25 g, SaturatedFat 4 g

SLOW-COOKER SPICY CHICKEN STEW

Slow-Cooker Spicy Chicken Stew image

Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

Ingredients

2 baking potatoes (about 1 1/2 lb), peeled, cut into chunks (3 1/3 cups)
1 box (9 oz) frozen corn, thawed
2 medium carrots, cut into chunks (1 cup)
2 stalks celery, chopped (2/3 cup)
1 medium onion, cut into 1/2-inch-thick slices
2 cloves garlic, finely chopped
1 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1 lb boneless skinless chicken breasts
1/2 lb boneless skinless chicken thighs
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4 soft corn tortillas (6 inch), cut into strips
Chopped fresh cilantro, if desired

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
Cover; cook on High heat setting 4 hours.
Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

SLOW COOKER SPICY SHREDDED CHICKEN

Slow Cooker Spicy Shredded Chicken image

This recipe is a combination of several different Mexican shredded chicken recipes I've tried over the years. Delicious in burritos, tacos, and enchiladas--put it in the slow cooker and forget about it! Spicy, bold, flavorful!

Provided by j00ly

Categories 100+ Everyday Cooking Recipes Slow Cooker Main Dishes Chicken

Time 7h5m

Yield 16

Number Of Ingredients 13

Ingredients

1 (8 ounce) can tomato sauce
1 cup chunky salsa
1 clove garlic, minced
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon lime juice
1 teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
2 leaf (blank)s bay leaves
4 pounds frozen chicken breasts

Steps:

Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
Strain any excess liquid before serving. Serve hot.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 2.4 g, Cholesterol 64.7 mg, Fat 2.9 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.8 g, Sodium 691 mg, Sugar 1.1 g

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