RSS

Category Archives: Chicken

Apricot and Date Chicken

Slow Cooker Chicken with Apricots and Dates by A Year of Slow Cooking

Ingredients

  • 1 1/2 pounds chicken meat (boneless, skinless)
  • 1 large yellow onion, finely diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup dried apricots, coarsely chopped
  • 1/2 cup dried pitted dates, coarsely chopped
  • 3/4 cup chicken broth
  • 1/4 cup orange juice

Directions

  1. Put the chicken into the bottom of a 4 to 6-quart slow cooker.
  2. Add diced onion, and spices. Sprinkle on the apricots and dates. Pour the broth and orange juice evenly over the top.
  3. Cover and cook on low for 6-7 hours.  The chicken should be quite tender and shred easily with a fork. If your chicken isn’t tender enough, stir well and cook for a bit longer on low.
  4. Serve with quinoa or brown rice with the juices.
Advertisements
 
Leave a comment

Posted by on February 12, 2012 in Chicken, Crock Pot, Fruit

 

Lentils and Chicken

Indian Lentils and Chicken by A Year of Slow Cooking

Ingredients

  • 2 cups lentils
  • 3 cups chicken or vegetable broth
  • 3 cups water
  • 1 small yellow onion, diced
  • 1 cup diced celery
  • 1 teaspoon cumin
  • 1/2 teaspoon corriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon turmeric
  • 4 cloves garlic, chopped
  • 1 (4 ounce) can diced chiles (hot or mild, your choice)–no need to drain
  • 1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
  • 2 large chicken breast halves

Directions

  1. Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.
  2. Lay 2 largeish chicken breast halves on top of the assembled food. My breast halves were frozen solid.
  3. Cover and cook on low for about 7 hours. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over basmati rice.
 
Leave a comment

Posted by on February 5, 2012 in Chicken, Crock Pot

 

Chicken Stir Fry

General Tso’s Chicken by A Year of Slow Cooking

Ingredients

  • 1 pound boneless, skinless chicken, cut in 1-inch chunks
  • 4 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 1 teaspoon dried ginger
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (16-ounce) package stir-fry vegetables

Directions

  1. Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients.
  2. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re-cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
  3. Serve with white or brown rice.
 
Leave a comment

Posted by on January 29, 2012 in Chicken, Crock Pot

 

Honey Garlic Chicken

Honey Garlic Chicken by A Year of Slow Cooking

Ingredients

  • 1 1/2 to 2 pounds boneless, skinless chicken thighs
  • 3 garlic cloves, smashed and chopped
  • 1 teaspoon dried basil
  • 1/2 cup  soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey

Directions

  1. Use a 4-quart slow cooker.
  2. Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
  3. Cook on low for 6 hours
  4. Serve with basmati rice and steamed or roasted vegetables.
 
Leave a comment

Posted by on January 15, 2012 in Chicken, Crock Pot

 

21 Ingredient Chili Recipe

21 Ingredient Chili Slow Cooker Recipe by A Year of Slow Cooking

Directions

  • 2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
  • 1 onion, diced
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white cannellini beans, drained and rinsed
  • 1 (15-ounce) can corn (drained and rinsed)
  • 1 (15-ounce) can fire roasted tomatoes (whole can)
  • 1 (4-ounce) can diced green chiles
  • 1 medium sweet potato, peeled and grated
  • 1/2 cup spicy brown mustard
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 3 tablespoons chili powder
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 cups chicken broth

Ingredients

  1. Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
  2. Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Stir very well and serve in a large bowl with your favorite chili toppings.
 
Leave a comment

Posted by on January 8, 2012 in Chicken, Crock Pot, Soup, Sweet Potatoes

 

Peanut Butter Chicken

Peanut Butter Chicken by A Year of Slow cooking

Ingredients

  • 1 1/2 pounds boneless, skinless chicken, cut in chunks
  • 1/2 cup natural peanut butter
  • 1 red bell pepper, seeded and sliced
  • 1 large onion, coarsely chopped
  • 1 tablespoon ground cumin
  • 1 lime, juiced
  • 1/4 cup low sodium soy sauce
  • 1/2 cup chicken broth

Directions

  1. Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that’s just fine).
  2. Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.

Slow Cooker Rice

Ingredients

  • 1T butter
  • 1 cup rice
  • 2 cups water
  • A pinch of salt
 The Directions:
  1. Rub butter on the inside of your crockpot stoneware
  2. Put in rice
  3. Stir in water and salt
  4. Cover and cook on high for 2-3 hours, checking every 45 minutes or so.
 The original author wrote: “I cooked the above batch for 2 hours, 15 minutes and checked on it twice.”
 
Leave a comment

Posted by on January 6, 2012 in Chicken, Crock Pot, Grains

 

Chipotle Chicken Burritos

Jason and I are pretty boring when it comes to Mexican food. We usually just brown up some ground turkey with an onion and add green peppers and taco seasoning. I was excited to try out a more authentic Mexican recipe (meaning one that doesn’t come from a pouch). This is a recipe from one of my favorite food blogs a few months ago. The recipe is adapted from Food and Wine, which has resulted in me seriously considering subscribing to the magazine.

Ingredients

  • 1 pound skinless chicken breasts
  • 1 medium onion, quartered, plus 1 small onion diced
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 tsp canola oil
  • 1/4 tsp brown sugar
  • 1 large chiptole in adobe sauce plus 1 TBSP adobo sauce
  • 1 cup canned diced tomatoes in their own juice
  • salt and pepper
  • 1/2 cup fat-free sour cream
  • 3 TBSP canned chopped green chiles, drained
  • 1.5 TBSP water
  • 4-12″ whole wheat flour tortillas, warmed
  • 3 ounces shredded mozzarella cheese
  • 15 ounce can black beans, rinsed and patted dry
  • 1/2 cup pico de gallo salsa
  • 1/2 cup guacamole

Directions

  1. In a large skillet, combine chicken breasts, quartered onion, garlic, and bay leaves. Add enough water to cover the chicken and bring to a simmer. Cover and cook over low heat until the chicken in fork tender. Remove the chicken and shred it into bite size pieces. Transfer t o a medium bowl.
  2. While the chicken is cooking, heat oil and add the diced onion. Saute for 1 minute and then add the brown sugar. Cook until the onion is golden brown. Add the chipotle, adobo sauce, and tomatoes. Simmer over low heat until thickened (about 10 minutes). If you’d like, pour into a food processor or blender and blend until smooth. Pour over chicken and season with salt and pepper.
  3. In a blender, combine the sour cream with the green chilies and water. Puree until smooth. Season with salt and pepper.
  4. Sprinkle tortillas with cheese. Top with chicken mixture and remaining sauces (chilie sauce, salsa, and/or guacamole). Fold the sides over and the bottom of the tortilla up over the filling. Roll up and secure with a toothpick.
 
Leave a comment

Posted by on June 14, 2010 in Chicken, Favorites