Turkish Chicken For The Crock Pot Recipes

TURKISH CHICKEN FOR THE CROCK POT

Turkish Chicken for the Crock Pot image

Make and share this Turkish Chicken for the Crock Pot recipe from Food.com.

Provided by Mrs. Lumpy

Categories Weeknight

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 whole chicken
1 (14 ounce) jar green olives, whole not sliced
1 (16 ounce) bottle beer
2 (4 ounce) cans tomato paste
salt
pepper
paprika
garlic powder

Steps:

Wash and pat dry chicken.
season with salt, pepper, garlic powder, and paprika.
place in crock.
mix together beer, tomato paste, and juice from olive jar.
pour over chicken.
dump the olives on top of everything.
Cover and cook on low 8 hours.

Nutrition Facts : Calories 963.2, Fat 68.4, SaturatedFat 17.2, Cholesterol 243.8, Sodium 2227.2, Carbohydrate 18.8, Fiber 5.6, Sugar 7.5, Protein 61.3

CROCK POT CHICKEN OR TURKEY STOCK

Crock Pot Chicken or Turkey Stock image

I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!

Provided by PetsRus

Categories Stocks

Time 16h10m

Yield 6-7 cups

Number Of Ingredients 10

Ingredients

3 -4 lbs chicken bones (raw or cooked, boiling fowl or chicken or carcasses)
onions, chopped or quartered leave the skin on it gives nice color to the stock
celery, chopped
carrot, chopped
1 small leek, chopped
10 black peppercorns, approx
1 garlic clove (to taste)
1 bay leaves or 1 bouquet garni
parsley
boiling water

Steps:

Preheat the crock-pot on high.
Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
Switch to LOW and cook for 12 or up to 24 hours.
Strain, cool, skim of the fat, use the stock or freeze.
If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
Enjoy!

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