All Purpose Chicken Broth From The Crock Pot Recipes

Steps:

• Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Steps:

• Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
• Roast in the preheated oven for 30 minutes, stirring halfway through.
• Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
• Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Steps:

• If using thigh portions or a cut up fryer, etc, remove all skin and as much fat as possible. I boil the skins with garlic for the dog.
• There is no need to bone the chicken.
• Put about 1/4 inch water in the slow cooker.
• Rinse the chicken well, getting into the crevices, and sprinkle with the Cajun seasoning on both sides.
• Go easy at first; this is NOT low-salt and it tends to be a little spicy.
• I start immediately placing the chicken in the slow cooker.
• I rinse one piece, season both sides, and layer it in the pot. When you are done seasoning all the chicken (I generally do 2-3 lbs in a batch; less is not worth the time), cover the pot and let the chicken stand for 30 minutes.
• At the end of that time, cover the chicken fully with water (don't skimp) and set the cooker on "Low." Cooking time is up to you.
• A minimum of 8-10 hours is what I recommend. I usually set the chicken cooking in an afternoon, and let it cook overnight. Often it will cook for 12-24 hours.
• This is an excellent dish for those of us who never learned to properly debone a chicken ;) At the end of the cooking time, merely pull out the chicken pieces and separate the bones from the meat. It will literally fall apart. Save the broth for adding to mashed potatoes, gravy, rice or soup.
• You will have a good deal of chicken here. Separate into smaller portions and freeze.

Steps:

• In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
• Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
• Add beans and chilies to crock pot and cook on low for 5 hours.
• Remove chicken from sauce, cube into bite size pieces and set aside.
• Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
• Stir in chicken, fresh cilantro and lime, heat through and serve.

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

Steps:

• Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible.
• Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
• Pour the wine and broth into the crockpot.
• Dot the butter over the chicken and dump the mushrooms on top.
• Cook LOW for 6 hours.
• When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.
• Serve over pasta or rice.

Steps:

• In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Steps:

• In a 5- to 6-quart slow cooker place carrots and onions.
• Sprinkle chicken with 1/2 teaspoon salt.
• Add to cooker; top chicken with raisins and apricots.
• In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
• Add to cooker.
• Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
• Serve in bowls with couscous.
• Sprinkle with nuts.
• Garnish with cilantro. Serves 4.

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Steps:

• Combine 1st four ingredients in a shallow dish.
• Dredge chops in flour mixture and set aside.
• Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
• Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
• Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
• Serve w/ hot rice and/or mashed potatoes.
• ++If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
• Season w/ salt and pepper too your taste.