Slow Cooker Chicken W Apple Pecan Stuffing Recipes

Steps:

• Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
• Cook on Low for 7 hours.

Steps:

• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

Steps:

• Place chicken in slow cooker.
• Melt the butter and saute the onion, celery and apple till softened.
• Add the pecans, water, applesauce, soup and stuffing mix; stir.
• Spoon over the chicken and cook on low for 6 to 8 hours.

Steps:

• Bring juice and margarine to boil in medium saucepan on high heat.
• Stir in apples, cranberries and stuffing mix; cover.
• Remove from heat. Let stand 5 minutes. Stir in pecans.

Steps:

• Chop any large potatoes in half.
• Place potatoes in the bottom of a slow cooker. Add chicken thighs on top of potatoes, and spread apples and onion over top.
• Mix chicken broth, honey, applesauce, garlic, salt, cinnamon, cumin, and pepper together in a bowl; pour over chicken mixture.
• Cook until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours on Low, or about 3 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove chicken thighs from the slow cooker and place, skin-side up, on the prepared baking sheet.
• Broil in the preheated oven until skin is crisp, 3 to 5 minutes. Serve with potatoes, apples, onions, and sauce.

Steps:

• In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. , In a 5-qt. slow cooker, layer half each of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a thermometer inserted into the stuffing reads 160°.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together half-and-half, egg, and sage in a bowl.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
• Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
• Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.