Crock Pot Autumn Chicken Recipes

Steps:

• In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
• Sprinkle with garlic.
• Place chicken on top.
• Pour in broth.
• Cut squash into chunks and slice off the skin.
• Place on top of chicken.
• Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
• Cook on low 8-10 hours.

Steps:

• Spread whole artichokes over bottom of crock pot.
• Add half of mushrooms.
• Layer chicken over mushrooms.
• Top chicken with marinated artichoke hearts and their liquid.
• Add remaining mushrooms.
• Pour wine and vinaigrette over all ingredients.
• Cover and cook on low for 4 to 5 hours.
• Garnish with paprika, if desired.

Steps:

• Layer canned artichoke hearts on bottom of crock pot.
• Add 1/2 the mushrooms.
• Add chicken thighs.
• Add remaining mushrooms.
• Add marinated artichoke hearts.
• Add wine and balsamic vinaigrette.
• Serve over egg noodles. Can add paprika for garnish.

Steps:

• Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
• Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
• Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
• Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
• Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
• In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
• Cook on high for approximately 20 minutes, to thicken the sauce.
• Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
• To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
• Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.