Crockpotciderbraisedchicken Recipes

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CHICKEN CACCIATORE IN A SLOW COOKER

This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).

Provided by LDP5

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 4

Number Of Ingredients 11



Chicken Cacciatore in a Slow Cooker image

Steps:

  • Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
  • Cook on Low until chicken is tender, 6 to 8 hours.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g

4 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce (such as Classico® Cabernet Marinara with Herbs)
1 (6 ounce) can tomato paste
¼ pound sliced fresh mushrooms
½ yellow onion, minced
½ green bell pepper, seeded and diced
3 tablespoons minced garlic
1 ½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

SLOW-COOKER SHREDDED CHICKEN

This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h10m

Yield about 6 cups shredded chicken

Number Of Ingredients 8



Slow-Cooker Shredded Chicken image

Steps:

  • Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
  • Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
  • Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
  • Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
  • Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

3 pounds boneless skinless chicken breasts
1 1/2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper

CROCK POT CIDER-BRAISED CHICKEN

Make and share this Crock Pot Cider-Braised Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Breast

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 10



Crock Pot Cider-Braised Chicken image

Steps:

  • ---Crock Pot Method---.
  • Place spices, tomatoes, and cider in the crock pot and stir to mix.
  • Add the chicken and toss to coat.
  • Set the cooker to low heat and cook for 7-9 hours, or high heat for 3-4 hours.
  • At the end of cooking, remove the chicken from the crock pot, mix the cornstarch with the 2 tbsp of water, and stir the cornstarch mixture into the bottom; set the crock pot to high and cook for 15 minutes to thicken the liquids.
  • Return chicken to pot and toss to coat again.
  • ---Stove Top Method---.
  • Brown the chicken in a large skillet over medium heat (do not use oil), skin side down, for about 10 minutes; pour off excess fat.
  • Sprinkle with spices and add tomatoes; cover with cider.
  • Cover the pan, reduce the heat, and simmer for 45 minutes.
  • To thicken the juices, make a slurry by combining the cornstarch with the cold water; stir it into the juices and simmer, uncovered, for 15 minutes longer, stirring.

Nutrition Facts : Calories 853.6, Fat 49, SaturatedFat 13.9, Cholesterol 333.7, Sodium 329.9, Carbohydrate 8.3, Fiber 2, Sugar 3.3, Protein 89.8

2 lbs chicken breasts, quarters
2 lbs chicken legs
1 tablespoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground allspice
4 tomatoes, quartered
1 cup apple cider or 1 cup apple juice
1 tablespoon cornstarch
2 tablespoons cold water

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