Crock Pot Indonesian Chicken Recipes

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:

• In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. , Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds.

Steps:

• In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper.
• Place chicken pieces in a crock pot.
• Spoon sauce mixture over top of the chicken.
• Cover and cook on low heat setting about 7 hours or until chicken is tender and fully cooked.
• The chicken should start to shred easily.
• Remove chicken from crock pot and stir peanut butter into juices until smooth.
• Spoon sauce over chicken and serve with rice.

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.

Steps:

• Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
• Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
• Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Steps:

• Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
• Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
• **Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.

Steps:

• Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce.
• Cook on High for 4 to 5 hours.

Steps:

• Puree onions until they have the consistency of a thick paste. A blender gives the best results.
• Put oil in a deep pot. Add the onions and saute for about 1 minute.
• Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
• When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
• Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
• Stir through the basil leaves.
• Top with fried shallots. Serve with steamed rice.

Steps:

• Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
• Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

Steps:

• Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
• Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.