I already told you some time ago about my experience with the best Chicken crockpot meals when I was considering buying it, something that happened almost simultaneously and of which I feel happy every day that passes because its presence in my kitchen has helped me cook with little effort. For months I have cooked with her every week and today I share with you these recipes with slow cooker to eat well without being enslaved in the kitchen.
If you like traditional stews, surely this chicken stewed in crockpot will not leave you indifferent, surely you will love this recipe. In this recipe we combine the flavors of chicken with spices and vegetables that I add, herbs, turmeric, salt, onion, pepper, white wine with the chicken itself which makes us leave with a very rich and tasty flavor, we are like the stewed chicken of the grandmother of a lifetime, at least mine.
You can make the spice mixture that you like the most. You just have to change them for the ones you like the most, although I like this combination with a little thyme, turmeric and pepper, in addition to the typical vegetables of the stew.
I also advise you that if you can, make your Chicken crockpot meals, they are spectacular in these slow cookers and when I have them, I put them, I finish before with any type of mushroom that puts that with the chicken itself.
With a slow cooker we can plan a whole weekly menu of recipes in Crock-Pot varied easily, and also make exotic recipes such as chicken korma or homemade desserts of a lifetime such as yogurt in slow cooker.
Fabada
Ingredients
- For 4 people
- Fabes
- 450 g
- Extra virgin olive oil tablespooned
- 1 Asturian chorizo
- 1 Asturian black pudding
- 1 Bacon
- Saffron
- Laurel leaf
- 1 Water
- Salt
- How to make Fabada in slow cooker
- Difficulty: Easy
- Total time
- 7 h 5 m
- Elaboration
- 5 m
- Cooking
- 7 am
In the recipes for slow cooker, you have to change the chip: you have to soak the legumes in the morning, to cook them before going to bed. The beans have to be underwater for a minimum of eight hours. Their volume increases considerably, so let them be well covered. Before going to bed, put the fabes in the pot, next to the companion, olive oil, bay leaf and saffron strands (either of these two ingredients are, in any case, dispensable) and cover everything with water, one finger above the legumes. This is the only delicate part of the recipe. In the Crock Pot there is hardly any evaporation: if you put little water, they will be dry, if you put too much, they will be watery. Water should only cover the beans by one centimeter. It is better not to add salt. The companion is very salty, and depending on the one you have bought may be enough. Cover the pot and program it for seven hours on low temperature. If you have a model that does not have automatic shutdown it is good to have a plug programmer that cuts the current of the pot when that time arrives, but if you spend up to an hour the fabes will hardly notice it.
Stewed Chicken in Slow Cooker
Chicken is a meat that everyone usually likes and admits a lot of preparations, if you want a recipe that does not fail, try to do it in the slow cooker with this sauce and you will succeed, prepare bread and wet
Preparation
- Cooking
- Total
- 10 min + maceration
- 6 h
- 6h 10 min
Kitchen: Slow cooker, Chicken, Easy recipes
Servings: 4
Ingredients
3 chicken stilts or 1 kg in pieces- –
2 garlic cloves - –
1 Onion - –
1/2 red bell pepper - –
1/2 green pepper - –
2 carrots (optional) - –
Your favorite spices, I put Paprika, Oregano, Thyme, Pepper, Turmeric - –
Salt - –
Modena vinegar or white wine - –
Chicken broth
Elaboration
Here is the Slow Cooker Stewed Chicken Recipe step by step:
We start by mixing spices, minced garlic and a little oil in a mortar and pestle and then spread them well on our chicken pieces.
- I recommend that if you have time let it macerate overnight in the fridge, the chicken will take all the flavors of what we have added.
Although it is not necessary, I usually seal the chicken in a pan with a little oil, but if you prefer to skip this step the recipe will come out the same.
We are going to chop our vegetables, onions, peppers (and those you add) into small pieces, at the end of cooking I pass them through the blender or the mash to have a finer sauce and the same as the chicken, if I have time I make the sauce a little in the pan and if I do not have it, “Bump in”
Peel the carrot and leave it whole or in large pieces, put the rest of the vegetables at the base of the pot and on top the carrots and chicken.
Add a tablespoon of Modena vinegar or if you prefer half a glass of white wine (keep in mind that in this pot evaporates less) and another half glass of chicken broth, natural or pill if you do not have.
We program about 3/4 hours in HIGH or 5/6 in LOW depending on the amount and size that we put the chicken and let our chicken be made, I do it in one of the Crock-Pot brand, if yours is different it can vary a little the time, if you need a little more cooking do it 30 in 30 min, I recommend you look already when it takes about 5 hours in low until you see how much time is in your slow cooker.
Once the cooking time has passed, remove the chicken pieces and pass the blender (or put the sauce in a mash) and crush it to leave the sauce to our liking.
Gather your chicken with the sauce in a dish and serve it accompanied by some potatoes, salad and plenty of bread to dip the sauce.
Lentils for Chicken crockpot meals
Ingredients for 6 people:
400 g lentils, 150 g chorizo oreado, 1 black pudding onion, 150 g bacon, 2 leeks (only the green part), 1 white onion, 1 carrot, water to cover and a little more, bay leaf a leaf, perrrins sauce (one tablespoon, optional), a piece of 150 grams of ham bone, 1 Italian green pepper (optional), 3 garlic cloves, unchopped.
Elaboration:
After soaking the lentils for 8 hours, drain them and put them in the bottom of the slow cooker container. On it we distribute the meats without chopping them to make them easier to handle and the bay leaf. Cover with water, exceeding a couple of centimeters the surface of the food as in the traditional recipe of lentils with chorizo. We put on the lentils half an onion in one piece, the other half very chopped, the carrot also very chopped and the whole pepper, also adding the green part of two leeks that we will have saved from another preparation as we explain here. We give a circular or back and forth movement by grabbing the handles of the pot so that all the ingredients are submerged and we start the Slow cooker in the LOW position, programming seven hours. After that time, remove the bay leaf, pepper, green leek, garlic and half onion and remove the pieces of meat or sacraments to chop them before serving. We taste the flavor and if we want we add a splash of Perrins or Worcestershire sauce that gives the lentils a very special touch. Serve hot.
Slow Cooker Baked Beans
These beans taste like Boston Baked Beans. Yummy!
Cook Time:
14 hrs
Total Time:
14 hrs
Servings:
8
Yield:
8 servings
Ingredients
- 1-pound dry great Northern beans
- 8 cups water
- 4 ounces diced salt pork
- 1 cup chopped onion
- ½ cup molasses
- ⅓ cup packed brown sugar
- 1 teaspoon dry mustard
- ⅛ teaspoon ground black pepper
Nutrition Facts (per serving
- 364
- Calories
- 12g
- Fat
- 54g
- Carbs
- 12g
- Protein
Oriental style pork shoulder
Ingredients for six people:
a boneless pork shoulder of approx. 1.2 kg, 4 tablespoons soy sauce, 500 ml meat broth, 2 tablespoons oyster sauce.
Elaboration:
We buy a pork shoulder – it can be boneless or with bone that have more flavor – with its skin. We start by browning the skin and the entire surface of the meat on a ribbed grill or pan. When all the meat has a nice golden color, we put it in the Crock-Pot and program in Baja 4 and a half hours. Add 600 ml of intense meat broth, which will greatly enhance the flavor of this tender meat such as butter. In addition, two tablespoons of oyster sauce or Hoisin sauce, and four tablespoons of soy sauce. Then, cover and let cook. Every hour, we turn the piece over, being careful not to break it because when it takes 3 or four hours, it will be so tender that it can crumble if you are not careful. I myself made a mark with the skimmer on the skin, as you can see in the photo above. When finished, remove the meat and we can use it shredded as in the classic pulled pork recipe or cut it into slices one or two cm thick. We heat the sauce separately when we are going to serve it.
Read also: The best Slow cooker recipes pork shoulder
Pisto manchego
Ingredients for six people:
5 ripe tomatoes, 2 Italian green peppers, 1 colored pepper, 2 onions, 1 zucchini, one or two cloves of garlic.
Elaboration:
So that the ratatouille leaves us with an intense flavor, what we are going to do is sauté the different vegetables over high heat in a pan before putting them in our slow cooker. Therefore, we will start the recipe by chopping the different ingredients into small pieces. Sauté the onion first and when it begins to take golden color, we pass it to the container of the Crock-Pot. Repeat the operation with the peppers and zucchini cut into small cubes and finally, with the tomatoes cut into eighths. Add two laminated garlic cloves and cover our slow cooker, setting it to ALTA for three hours. In that time, stir a couple of times so that the ingredients mix well. The last 15 minutes, if we saw that our ratatouille had too much liquid, we could uncover the Crock-Pot and let it evaporate. When finished, we taste and rectify salt if necessary and serve immediately.
Roasted potatoes
Ingredients for six servings:
8 medium potatoes, 3 cloves of garlic, 1 green pepper, 1 red pepper, 5 g of sweet paprika, 5 g of salt, 25 g of butter, 25 g of extra virgin olive oil and ground black pepper.
Elaboration:
The best potato for this recipe is the new potato, with thin skin and hard and tight texture, because we are not going to peel it to take advantage of its nutrients. Although this is optional, but we recommend it. Wash the potatoes and dry them with absorbent kitchen paper. Cut into pieces about 3-4 cm long. Grease the Crock Pot with a little olive oil and put the potatoes in it. Cut into strips and add them to the potato. Next, peel and chop the garlic and add it along with the paprika, salt, diced butter, the rest of the oil and a few turns of ground black pepper. Stir well so that all the flavors are mixed, and the potatoes are impregnated with the spices. We covered the Crock Pot and programmed three hours at high temperature.