4 pounds chicken, cut up
1 small bottle catsup
1 medium onion, chopped
1/4 teaspoon celery seed
1 bay leaf
Salt and pepper, to taste
1 (10 ounce) can Coca-Cola (not diet)
Place cut up chicken in bottom of crockpot. Add the catsup, onion, celery seed, bay leaf, salt and pepper. Pour in the Coca-Cola?; stir once. Turn pot to LOW; cook overnight or for 8 hours.
Remove chicken from bones and also remove bay leaf. Serve the chicken over cooked rice.
Makes 6 generous servings.
3 cups cooked cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 ounce) can Ro-Tel diced tomatoes with green chiles
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2 teaspoons chili powder
1/4 teaspoon ground black pepper
8 ounces shredded cheese
12 (6- or 7-inch) corn tortllas
Place chicken in crockpot; cover with remaining ingredients except cheese and tortillas. Cover and cook on LOW for 6 to 8 hours.
Serve with warm tortillas and cheese.
1 (3 1/2 to 4 pound) broiler-fryer chicken, cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 garlic clove minced
1 teaspoon ground ginger
1/4 cup slivered almonds
In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a crockpot.
Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on HIGH for 1 hour.
Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.
Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired.
Yields 4 to 6 servings.
1 tablespoon vegetable oil
3 pounds chicken pieces – skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 garlic cloves, minced
1/2 to 1 long red or green chile pepper, minced
2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup condensed chicken broth, undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tablespoons sherry or lemon juice
1 red bell pepper, finely chopped
Hot white rice
In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches; brown on all sides. Transfer to a crockpot.
Reduce heat to medium. to skillet, add onions and cook, stirring, until softened. Add garlic, chile pepper, curry, oregano, salt and peppercorns and cook, stirring, 1 minute. Stir in chicken broth, tomato sauce and bay leaf; bring to a boil.
Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when chicken is pierced with a fork.
In a bowl, combine peanut butter and sherry. Add a little cooking liquid; stir to blend. Add to crockpot along with bell pepper. Cover and cook on HIGH for 20 minutes, until bell pepper is tender. Discard bay leaf.
Serve over rice.
Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tablespoon oil in a pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken. Continue cooking as directed.
Makes 6 servings.
1 (2 to 3 pound) turkey breast, thawed
Mrs. Dash Seasoning
Dash of salt
Wash turkey breast thoroughly. Pat dry with a paper towel. Sprinkle liberally with Mrs. Dash Seasoning and a small amount of salt. Put into crockpot, skin side up, and cook on LOW for 8 to 10 hours.
6 (8 ounce) boneless chicken breasts
6 slices boiled ham
6 slices Swiss cheese
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sage
1/4 cup wine
1 can cream of chicken soup
1/4 cup Parmesan cheese (for garnish)
Roll each chicken breast with a slice each of ham and cheese.
Mix flour, salt, pepper and sage; roll chicken breasts in the flour mixture, and chill for 1 hour in refrigerator.
Place chicken into crockpot. Pour soup and wine over chicken in crockpot. Cook on LOW for 5 to 6 hours.
Use leftover dry ingredients to make the gravy. Garnish each serving with Parmesan cheese.
1 (5 pound) roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, mashed
1/4 pound sweet butter
1/2 cup canned chicken broth
Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours.
Serve the hot garlic butter sauce with the chicken.
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