Venetian Chicken Crock Pot Recipes

INDONESIAN COCONUT CHICKEN CROCK POT

Steps:

• In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
• Rub mixture over chicken (if desired at this point the chicken can be marinated in the fridge for 3-4 hours, but it is not necessary).
• Place the chicken, and any leftover seasoning mixture, onions, coconut milk, water and lemon juice in a 4-quart slow cooker; cover and cook on low setting for 6-8 hours (or on high for 3-4 hours).
• Garnish with green onions.
• Serve with rice or hot cooked noodles.
• Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.

PRALINE CHICKEN (CROCK POT)

Steps:

• Sprinkle seasoning on both sides of chicken and brown in butter over medium-high heat on top of stove.
• Place browned chicken in slow cooker.
• Mix together syrup, brown sugar, and pecans and pour over chicken.
• Cook on Low for 6 to 8 hours.
• Serve with wild or brown rice.

VENETIAN CHICKEN-RICE SOUP

Steps:

• Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
• Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
• Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
• 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
• mixture.