Crock Pot/Slo-Cooker Recipes Vol 2

[duh]

I just went over the first thread of crockpot recipes and it got me excited to try some of them.  And then I thought that there were still some recipes that I hadn't shared yet.  I'm sorry there was no way I could bring the old thread forward.  It was already full.

CASHEW CHICKEN
Makes 5 or 6 servings

6 boneless skinless chicken breast halves, cut into 1 inch strips (optional)
4 to 5 mushrooms, sliced
3 green onions, sliced into 1/2 inch pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup Chinese pea pods
2 Tbsp cornstarch
3 Tbsp water
Cooked Rice

Place chicken and mushrooms in a slow cooker.  Add green onions, soy sauce, gingerroot, broth, salt and pepper.  Cover and cook on low about 4 hours.  Add bamboo shoots, cashews and pea pods; turn control to high.  In a small bowl, dissolve cornstarch in water.  Stir into chicken mixture in cooker.  Cover and cook on high 20 to 30 minutes or until thickened, stirring at least once.  Serve over cooked rice.

[duh]

Caribbean "Jerked" Chicken
Makes 5 servings

Note:  To crisp the "Jerked" coating on the cooked chicken, broil or grill for several minutes or until bubbly.

1/2 cup Sliced green onions
2 Tbsp grated gingerroot
1 tsp ground allspice
3 fresh halapeno chiles, seeded and coarsely chopped
1 tsp vegetable oil
2 tsp seasoned pepper
1/2 tsp salt
1 clove garlic
1 Tbsp honey
5 chicken thighs and drumsticks (joined together)
Cooked rice
Papaya (optional), peeled and sliced

In a blender or food processor, combine onions, gingerroot, allspice, jalapeno chiles, oil, seasoneed pepper, salt and garlic.  Process until finely chopped.  Stir in honey to form a paste.  Brush on all sides of chicken.  Place a rack in a slow cooker.  Place chicken on rack.  Cover and cook on low 4 to 4 1/2 hours or until chicken is tender.  Serve with rice.  Garnish with papaya.

[duh]

And for today's recipe...

Kowloon Chicken

Note:  The success of this popular dish depends on the contrast of the ginger and the soy with the sweet mango flavor.

3 to 3 1/2 lbs chicken parts
1 tsp grated gingerroot
1 clove garlic, minced (I always crush the clove before I mince it to get the best garlic flavor.)
1 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1 mango, peeled and diced
1 (4 oz) can sliced water chestnuts, drained
4 green onions, diagonally sliced
1/4 cup cornstarch
1/4 cup soy sauce
Cooked rice or noodles

Place chicken in a slow cooker.  In a small bowl, combine gingerroot, garlic, broth, salt and pepper.  Pour mixture over chicken.  Cover and cook on low 4 1/2 to 5 hours or until chicken is tender.  Turn control to High.  Add mango, water chestnuts, and green onions.  In a small bowl, dissolve cornstarch in soy sauce; stir into cooking juices in cooker.  Cover and cook on high 15 to 20 minutes or until slightly thickened.  Serve with the cooked rice or noodles.

[Ariel]

yummmmmmy i am always looking for new slow cooker recipes!

[duh]

I have quite a few so I hope you enjoy some of them.

[duh]

Chicken Cacciatore

Makes 5 or 6 servings

Note:  For a change serve this dish over stands of steamed spaghetti squash.  The texture and colors are great together.

1 (2 1/2 to 3 1/2 lb) broiler-fryer chicken, cut up
1 onion, chopped
1 tsp dried basil or oregano
1/2 tsp lemon pepper
1/4 tsp salt
2 garlic cloves, crushed and minced
1/4 cup rose' wine
1 Tbsp Sugar
1/2 green bell pepper, sliced
1 (8 oz) can tomato sauce
1 cup sliced fresh mushrooms
Cooked Pasta

Combine all ingredients except mushrooms and pasta in a slow cooker.  Coer and cook on low 5 to 6 hours.  Turn control to high and add mushrooms.  Cover and cook about 10 minutes.  Serve over pasta.

[duh]

Venetian Chicken

Makes 5 to 6 servings

Note:  Robust flavors of sun-dried tomatoes and mushrooms complement chicken.

1 tsp sweet paprika
1/4 cup all-purpose flour
1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1 (2 1/2 to 3 1/2 lb) broiler-fryer chicken, cut up
3 to 4 dried mushrooms
1/4 cup chopped sun-dried tomatoes
1 small onion, chopped
2 Tbsp red wine (optional)
1 (8 oz) can tomato sauce
1 Tbsp freshly grated lemon peel
Cooked Pasta
Grated Parmesan cheese
Chopped fresh parsley

In a large bowl, combine paprika, flour, basil, salt and pepper.  Coat chicken pieces with mixture; set aside.

Rinse mushrooms and break into small pieces; remove and discard thick stems.  Place mushrooms, sun-dried tomatoes and onion in a slow cooker.  Place chicken pieces on top.  In a bowl, combine wine, if using tomato sauce and lemon peel; pour over chicken.  Cover and cook on low 5 6o 6 hours or until chicken is tender.  Serve over pasta; top with Parmesan cheese and parsley.

[duh]

Chicken Breasts, Saltimbocca Style

Makes 6 chicken rolls

6 boneless skinless chicken breast halves
6 small slices ham
6 small slices swiss cheese
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp ground dried sage
1/4 tsp pepper
1/3 cup vegetable oil
1 (10 1/2 oz) can condensed cream of chicken soup
1/2 cup dry white wine
1/4 cup cornstarch
1/4 cup water
Cooked rice

Pound chicken breast halves until thin between two sheets of waxed paper or foil.  Place a slice of ham and cheese on each chicken piece.  Roll up and tuck ends in; secure with small skewers or wooden picks.  Combine flour, parmesan cheese, salt, sage and pepper in a shallow bowl.  Coat chicken rolls in flour mixture.  Refrigerate chicken at least 1 hour.

In a large skillet, heat oil over medium heat.  Add chicken rolls and cook, turning, until browned on all sides.  Place browned chicken in a slow cooker.  Combine soup and wine and pour over chicken rolls.  Cover and cook on low 4 to 5 hours or until chicken is tender.  Turn control to high.  In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker.  Cover and cook on high 10 minutes.  Serve with hot rice.

[duh]

Sorrento Chicken Roll-ups

Makes 6 servings

6 boneless skinless chicken breast halves
6 slices prosciutto
2 Tbsp Dijon mustard
1/2 tsp ground dried sage
1/2 tsp salt
1/8 tsp pepper
1/4 cup dry white wine
1/2 cup chicken broth
3/4 cup chopped mushrooms
3 Tbsp cornstarch
1/2 cup milk or half-and-half
Cooked pasta or rice

Place chicken between 2 sheets of waxed papper or foil.  Pound with a meat mallet until about 1/2 inch thick.  Place each chicken piece on a prosciutto slice.  Spread top of each chicken piece with mustard and sprinkle with sage.  Starting at short end, roll up each "sandwich" jellyroll style.  Place in a slow cooker.  Sprinkle with salt and pepper.  Add wine and broth.  Cover and cook on low 5 to 6 hours.  Remove chicken rolls and keep warm.  Add mushrooms to cooking juices in cooker.  Turn control to high.  In a small bowl, dissolve cornstarch in milk or half and half; stir into mushroom mixture in cooker.  Cover and cook on high 20 to 30 minutes or until thickened, stirring once.  Serve chicken rolls over pasta or rice.  Top each serving with sauce.

[duh]

Chicken Tetrazzini

Makes 5 or 6 servings

Note:  The chicken absorbs interesting flavors from other ingredients in the slow cooker.  Add finishing touches at the last minute.

4 boneless skinless chicken breast halves,  cut into 2 X 1/2 inch strips
1 cup chicken broth
1/2 cup dry white wine
1 onion, finely chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
2 Tbsp minced fresh parsley
6 to 8 mushrooms, sliced
3 Tbsp cornstarch
1/4 cup water
1/2 cup half and half
8 oz spaghetti, broken into 2 inch pieces, cooked and drained
1/2 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley.  Cover and cook on low 4 to 5 hours.  Turn control to high.  Add mushrooms.  In a small bowl, dissolve cornstarch in water; stir into slow cooker.  Cover and cook on high 20 minutes.  Stir in half-and-half, cooked spaghetti, and half the cheese.  Cover and heat on high 5 to 10 minutes.  Spoon into serving dish; sprinkle with remaining cheese.

[duh]

Arroz con Pollo

Makes 4 to 5 servings

Note:  A delightful chicken and rice dish from Spain and Mexico is very popular here.

1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1 tsp dried oregano
2 tsp chili powder
1 (2 1/2 to 3 1/2 lb) broiler-fryer chicken, cut up
1/2 cup chicken broth
2 Tbsp red wine
1 (10 oz) package frozen green peas, thowed
1/2 cup pimiento-stuffed olives
2 cups cooked rice
2 Tbsp chopped fresh cilantro

In a small bowl, combine salt, pepper, garlic, oregano and chili powder.  Sprinkle spice mixture over both sides of chicken pieces.  Place chicken in a slow cooker.  Pour broth and wine over chicken.  Cover and cook on low 5 to 6 hours.  Remove chicken and cover to keep warm.  Turn control to high.  Add peas and olives.  Cover and cook on high 7 to 10 minutes.  Stir in cooked rice and chicken until combined.  Sprinkle with cilantro and serve.

[Jessica]

Tammy, all of these recipes look wonderful. Have you tried them all?  Where do you come up with all of these?

I recently purchased 2 slow cooker cookbooks and have been cooking my way through them.  I love the crock pot!

[duh]

believe it or not, I'm not a crockpot person unless I'm going to a pot luck dinner.  But I have this most marvelous cookbook with crockpot recipies.  It's by Mable Hoffman and the woman is a great cook.  Of the ones I've done they have all been fantastic. 

[Jessica]

I love my crockpot.  I use it a lot for potlucks and family gatherings but I make a lot of our dinners in it also.  It is so nice to come home from work and have dinner ready.

[duh]

Do you have recipes that you like that aren't posted yet?

Chicken Ole

Makes 8 servings

Note:  Try this creamy casserole that's highlighted with fresh orange and avocado slices.

1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (7 oz) can green chile salsa
1 cup sour cream
1 Tbsp grated onion
12 corn tortillas, cut into 6 or 8 pieces each
4 cups corsely chopped cooked chicken or turkey
3/4 cup (3 oz) shredded Cheddar cheese
Orange slices
Avocado slices

Lightly grease sides and bottom or a slow cooker.  Combine soups, salsa, sour cream and onion in a bowl.  In the slow cooker, arrange alternating layers of tortillas with chicken and soup mixture.  Cover and cook on low 4 to 5 hours.  Springkle with cheese.  Cover and cook on low another 5 to 10 minutes or until cheese melts.  Serve with orange and avocado slices.

[duh]

North of the Border Pozole

Makes about 6 servings

Note:  A harty Americanized version of the popular Mexican dish featuring hominy.

2 boneless skinless chicken breast halves, cut into strips
4 pork steaks, trimmed and cut into strips
1 (15 oz) can hominy, drained
1 small onion, chopped
1 (4 oz) can diced green chiles, drained
1/2 tsp salt
1/4 tsp pepper
1 tsp chili powder
Sliced radishes
Chopped cilantro

Combine chicken, pork, hominy, onion, chiles, salt, pepper and chili powder.  Cover and cook on low about 4 hours.  Spoon into a serving bowl; sprinkle with sliced radishes and chopped cilantro.

[duh]

Chinese Roast Chicken

Makes 4 to 6 servings

Note:  Tastes as good cold as it does hot - try it in a chicken salad.

6 to 8 fresh parsley sprigs
1 celery stalk
2 (2-inch) pieces gingerroot, peeled
2 green onions
1 (4 to 5 lb) roasting chicken
1 Tbsp soy sauce
2 tsp Chinese five spice powder

Place a trivet or steamer basket in a slow cooker.  Place parsley, celery gingerroot and green onions inside roasting chicken.  Tie chicken legs together with string.  In a cup, mix soy sauce and Chinese five spice to make a paste.  Spread mixture over chicken; place chicken, neck down, on trivet.  Cover and cook on low 5 to 6 hours.  Discard vegetables from inside chicken.  Slice chicken to serve.

[Jessica]

Do you have recipes that you like that aren't posted yet?

Yes.  I will post some soon.

[duh]

Chicken Tortilla Casserole

Makes 4 or 5 servings

Note:  This is a wonderful way to turn leftover chicken into a special meal in a dish.  It fits nicely into the smaller slow cookers.

1 tsp dried oregano
1/4 tsp garlic powder
1 (4 oz) can chopped green chilies, drained
1 (8 oz) can tomato sauce
6 corn tortillas
2 cups chopped cooked chicken
3/4 cup shredded Monterey Jack cheese
3 Tbsp raw pumpkin seeds
Salsa

Grease a 6 cup baking dish that fits in slow cooker.  In a small bowl, combine oregano, garlic powder, chilies and tomato sauce.  Place 2 tortillas in bottom of greased baking dish.  Layer 1 cup chicken over tortillas, 1/2 cup tomato mixture, 1/4 cup cheese and 1 Tbsp pumpkin seeds.  Tear 2 tortillas into bite-size pieces and spread over mixture.  Repeat with remaining ingredients, ending with the cheese and pumpkin seeds on top.  Place baking dish in the slow cooker.  Cover and cook on high 4 to 5 hours.  Serve with salsa.

[Ariel]

yum!!

[duh]

Touch-of-the-Orient Chicken Rolls

Makes 6 servings

Note:  Individually wrapped servings of chicken make an unusual presentation on a bed of cooked rice.

¼ cup soy sauce
1 Tbsp sesame oil
¼ tsp dried red pepper flakes
1 Tbsp chopped chives
2 Tbsp chopped fresh cilantro
2 Tsp grated gingerroot
1 (8 oz) can sliced water chestnuts, drained
6 boneless skinless chicken breast halves
6 large lettuce leaves
3 Tbsp cornstarch
¼ cup water
1 (10 oz) can mandarin oranges, drained

In a medium bowl, combine soy sauce, sesame oil, pepper flakes, chives, cilantro, gingerroot and water chestnuts; set aside.  Wrap each chicken piece in a lettuce leaf; place in a slow cooker.  Pour sauce with water chestnuts over chicken.  Cover and cook on low 4 to 4 ½ hours or until chicken is tender.  Remove chicken and cover to keep warm.  Turn control to high.  In a small bowl, dissolve cornstarch in water; stir into sauce in cooker.  Cover and cook on high 15 to 20 minutes or until slightly thickened.  Stir in oranges.  To serve, spoon sauce over each serving.

[duh]

Chicken Chop Suey

Makes 5 or 6 servings

Note:  No need to buy takeout chop suey -- make this dish, bring out the chopsticks, and enjoy.

2 boneless skinless chicken breast halves
1/2 cup chopped celery
4 green onions, cut into 1 inch pieces
1/2 tsp salt
1 Tbsp chopped gingerroot
2/3 cup chicken broth
1/4 cup soy sauce
1/2 tsp sugar
1 cup sliced fresh mushrooms
1 cup fresh bean sprouts
1 tsp sesame oil
2 Tbsp cornstarch
2 Tbsp water
Cooked Rice

Cut chicken into strips about 1 1/2 inches long and 1/4 inch wide.  Place in a slow cooker with celery, green onions, salt and gingerroot.  In a small bowl, combine broth, soy sauce and sugar; pour mixture over chicken.  Cover and cook on low 5 to 6 hours.  Turn control on high.  Add mushrooms and bean sprouts.  Cover and cook on high about 5 minutes.  Drizzle sesame oil over mixture; stir to mix.  Dissolve cornstarch in water and stir into chicken mixture in cooker.  Cover and cook on high 10 to 15 minutes.  Serve with cooked rice.

[duh]

sharing these makes me very hungry

[duh]

Curried Island Chicken

Makes 4 or 5 servings

Note: Let people choose their favorite combination of toppings.

1 (2 1/2 to 3 1/2 lb) broiler-fryer chicken, cut up
1 (8 oz can pineapple chunks in juice
4 tsp curry powder
1 clove garlic, crushed
1 tsp chicken bouillon granules
1 Tbsp grated onion
1/2 tsp salt
1/8 tsp pepper
2 Tbsp cornstarch
2 Tbsp water
3 cups cooked rice
Shredded coconut, dates, raisins and/or chopped banana or papaya
Favorite chutney

Place chicken in a slow cooker.  Drain pineapple and reserve juice and chunks separately.  In a small bowl, combine reserved juice with curry powder, garlic, bouillon granules, onion, salt and pepper.  Pour mixture over chicken.  Cover and cook on low 4 1/2 to 5 hours or until chicken is tender.  Remove chicken from pot and keep warm.  Turn control to high.  In a small bowl, dissolve cornstarch in water; stir constarch mixture and reserved pineapple chunks into slow cooker.  Cover and cook on high 15 to 20 minutes.  Serve chicken and sauce over cooked rice.  Sprinkle with your choice of accompaniments.

[Dianna]

sharing these makes me very hungry

Makes us hungry too, Tammy...