Bourbon Crack Chicken

Bourbon Crack Chicken

2 Tbsp cornstarch
2 Tbsp evoo
1 tsp minced roasted garlic
1/4 tsp ground ginger
1/4 tsp kosher salt
1/4 tsp cayenne
2 Tbsp applesauce
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 Tbsp catsup
1 Tbsp cider vinegar
1/3 cup lite soy sauce
1/2 cup water   (omit water if using previously frozen chicken!)
2-3 lbs chicken tenders, thawed

Combine everything except the chicken in a small bowl and whisk until well mixed.  Put the chicken in the crockpot and pour the sauce over, coating the chicken well.  Cover and cook for 4 hours on high or 6 hours on low.  Serve over rice.

Adapted from a recipe found on Pinterest.  This was delicious, but, even though my chicken was thawed, water still cooked out of it and diluted the sauce too much (in my opinion).  I will make this again, but I won't add the 1/2 cup water!

Turmeric Braised Chicken in Yogurt

3 Tbsp olive oil
1 chicken, cut into serving pieces
Salt and Pepper to taste
2 large onions, finely chopped
4 cloves garlic, finely chopped
1 tbsp. ground turmeric
1 1/2 tsp ground coriander
1/2 cup chicken broth
1 ½ cups Greek-style yogurt, room temperature*
1 handful of fresh cilantro, roughly chopped

Wash the chicken and pat dry with a dish towel. Heat the oil in a large, heavy skillet. Season chicken with salt and pepper and brown well on both sides in the oil.

Place the onion, garlic, turmeric, coriander and broth in a slowcooker and stir well. Transfer the browned chicken pieces to the slowcooker and cook on low for 4 hours, spooning some of the onion mixture over the chicken once or twice during cooking.

When the chicken is cooked, stir the yogurt and add it along with the cilantro to the crock pot. Give everything a good stir to make sure the yogurt dissolves in the sauce.

Serve over hot cooked rice. Serves 4-6.

Not bad! This was adapted from an Afghani recipe called "Lawang" found on the internet.

Yankee Chicken Chili

Yankee Chicken Chili

16 oz pkg Great Northern Beans, washed
32 oz chicken broth
4 oz can chopped green chiles
2 Tbsp Ancho chile powder
1/2 cup Sofrito
Garlic Salt & Pepper
2 Tbsp olive oil
2 boneless, skinless chicken breasts
1 tsp Hot Mexican chili powder
1 large Vidalia onion, coarsely chopped
1 Lime
1 cup water

Place the beans in a crockpot with the chicken broth, green chiles, ancho chile powder, sofrito and Garlic Salt & Pepper.

Heat olive oil in a heavy skillet. Season the chicken breasts with Garlic Salt, pepper and Hot Mexican chili powder and cook in oil over medium heat until well browned on both sides., adding chopped onions about halfway through cooking time. Squeeze lime juice over chicken and onions and add water. Bring to boil, scraping pan to loosen browned bits, then add mixture in skillet to the beans in the crockpot.

Cook on high 6-8 hours or until beans are tender. Chop the chicken and return to the pot. Simmer 5-10 minutes and then serve.

6/11/11 - This was really good, especially the broth and the chicken. Try making this without the beans (just a Braised Chicken kind of thing). The beans were actually kind of bland, so I may experiment with a sour cream/salsa based topping or maybe a Ranch/Sour Cream flavor.

Creamy Italian Chicken

Creamy Italian Chicken

4 skinless, boneless chicken breasts halves, cut into chunks
1 tbsp butter
1 (.7 oz) pkg dry Italian style salad dressing mix
8-oz pkg cream cheese, cut into cubes
1 can cream of chicken soup

Put chicken chunks, butter and italian dressing mix in slow cooker, mix together and cook on low for 5-6 hours. Add cream cheese and soup, mix together and cook on high for about 1/2 hour or until heated through.

This was really good served over hot, cooked vermicelli!

Adapted from allrecipes.com (Slow Cooker Chicken Stroganoff)