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[slowcooker] RECIPES -- Collection (4) Crockpot Chicken (fwd)

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  • Maria Rost Rublee
    Found these on rec.food.recipes Haven t tried them myself. Maria ... From: Annemarie Edgell Newsgroups: rec.food.recipes Subject:
    Message 1 of 1 , May 31 6:27 PM
    • 0 Attachment
      Found these on rec.food.recipes Haven't tried them myself. Maria


      ---------- Forwarded message ----------
      From: Annemarie Edgell <edelweis@...>
      Newsgroups: rec.food.recipes
      Subject: Collection (4) Crockpot Chicken


      Baked Lemon Chicken
      Chicken in Crockpot
      Crockpot Whole Baked Chicken
      Garlic Roasted Chicken, Crockpot

      Baked Lemon Chicken

      1 (3 lb. or larger) broiler-fryer, whole or chicken
      breasts
      1 tsp. crumbled dry oregano
      2 cloves garlic, minced
      2 Tbsp butter
      1/4 cup sherry or water
      3 Tbsp lemon juice
      Salt and pepper

      Wash chicken and giblets; pat dry. Season chicken
      with salt and pepper. Sprinkle half of garlic and oregano inside cavity of
      chicken. Melt butter in frying pan and brown chicken. Transfer to crock pot.
      Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to
      loosen brown bits. Pour into crock pot. Cover, cook over low (200 degrees) for 8
      hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat
      from juices and pour to a serving bowl. Carve chicken. Serve with juices over
      chicken.


      Chicken In Crock Pot

      1 broiler chicken
      1 can (10 oz.) cream of chicken soup
      1 sm. cream of mushroom soup
      1 can mushroom pieces
      1 bell pepper, sliced
      1 onion, sliced
      Dash salt, pepper & garlic powder
      1/2 cup white wine

      Wash and dry chicken. Place in crock pot. Mix remaining ingredients
      and pour over chicken. Cook on low for 6-7 hours or on high for 3-4
      hours. Serve with noodles or rice.


      Crock Pot Whole Baked Chicken

      1 whole broiler-fryer chicken (about 3 1/2 lbs)
      1 teaspoon vegetable oil
      2 to 4 carrots, sliced
      2 ribs celery, sliced in 1-inch pieces
      3 or 4 green onions, sliced
      2 cloves garlic, minced
      1/2 teaspoon dried oregano
      2 cups low fat chicken broth
      1 cup dry white wine (or more chicken broth)
      Salt & pepper to taste
      Wash chicken and remove giblets from inside; dry and sprinkle lightly with salt
      and pepper. Heat the oil in a large skillet and lightly brown the chicken on all
      sides. Transfer to the crock pot; rinse the drippings out with some of the broth
      or wine and pour over chicken. Place carrots, celery, and onions around the
      chicken and season with salt and pepper. Add the remaining ingredients. Cover
      and cook on low for 8 hours, or until tender. Remove the chicken and transfer
      juices to a saucepan. Skim fat from juices and bring to a boil; boil until
      reduced to about 1 cup. Serves 6.


      Garlic Roasted Chicken-Crockpot

      5 pound Roasting chicken
      Salt
      Pepper
      Paprika
      5 Garlic cloves, minced
      1/4 pound Sweet butter
      1/2 cup Chicken broth
      Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread
      half of the garlic in the cavity and spread the rest on the outside of the bird.
      Place the bird in the 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 garlic
      butter sauce with the chicken.



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