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Post by :rsmllc
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3172
Click below to download : Poultry - Chicken Crockpot - Crockpot Sticky Chicken (Format : PDF)
Poultry - Chicken Crockpot - Crockpot Sticky Chicken
4 tsp. salt2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken, place onion in the cavity of the chicken and put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
Optional:
You can brown it in the oven right before serving. Set the oven at 350º - 375º F for a few minutes. This way, the chicken isn't that unappealing grey color that it usually becomes after disintegrating in the crockpot for hours on end. It also seems to make a better effort at sticking together instead of converting to shredded chicken before your eyes.
NEXT BOOKS
6 skinless boneless chicken breast halves 6 slices cooked ham 6 slices Swiss cheese 1/4c. flour 1/4 Parmesan cheese 1 t sage 1/2 t paprika, salt pepper 1/4 c oil 1 can cream of chicken soup 1/2 c chicken broth Flatten chicken. Put ham and cheese on each slice. Roll up and secure with toothpick. Combine, flour, Parmesan cheese, sage, paprika, salt and pepper. Coat chicken, chill for 1 hr. Heat oil and brown chicken rolls. Put in crockpot. Mix soup and broth, pour over chicken. Cover and cook on low for 4 hrs.
Poultry - Chicken Crockpot - Crockpot Stuffed Chicken Rolls
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6 boneless, skinless chicken thighs, cut into 1" pieces 1/3 cup flour 1 tsp. salt 1/4 tsp. pepper 2 Tbsp. olive oil 1 tsp. balsamic vinegar 3 Tbsp. catsup 3 Tbsp. brown sugar 6 oz. can frozen lemonade concentrate, thawed 2 Tbsp. cornstarch 1/4 cup water Mix flour with salt and pepper in shallow dish. Coat chicken pieces in this mixture. Shake off excess and brown in olive oil in a nonstick skillet over medium high heat. Remove chicken and place in a 3-4 quart crockpot. Mix the vinegar, catsup, brown sugar and lemonade concentrate in small bowl and pour over
Poultry - Chicken Crockpot - Crockpot Lemon Chicken
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