Zesty Ginger Tomato Chicken Slow Cooker Recipes

CREAMY TOMATO SLOW-COOKER CHICKEN

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano and pepper.
• In separate bowl, stir together Alfredo sauce, tomatoes and tomato sauce until well combined. Pour mixture over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
• Serve chicken with pasta; top with cheese.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

ZESTY GINGER TOMATO CHICKEN - SLOW COOKER

Steps:

• Place chicken in a 4 quart slow cooker.
• Drain ONE of the cans of diced tomatoes.
• In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker.
• Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours.
• Skim off fat. Serve in shallow bowls on a bed of hot brown rice.

ZESTY GINGER TOMATO CHICKEN

Steps:

• Place chicken in slow cooker.
• Drain 1 can of tomatoes. Chop tomatoes from both cans.
• For sauce, in a medium bowl combine chopped tomatoes, juice from 1 can tomatoes, tapioca, ginger, cilantro, garlic, brown sugar, red pepper and salt. Pour over chicken.
• Cover and cook on low for 6-7 hours. Skim fat from sauce.

INDIAN TOMATO CHICKEN

Steps:

• Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)