Archive for Poultry

Easy Slow Cooker Chicken Curry

January 26, 2011 at 6:00 pm · Filed under Main Dish, Poultry, Poultry, Slow Cooker ·Tagged ,

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

As always I ended up doubling the sauce. I loved how easy this was to make!

Makes 6 servings in a 4.5 – 6 quart slow cooker.

INGREDIENTS
1 Tbsp vegetable oil
12 chicken thighs, skinned
4 cups thinly sliced onions
1/2 cup orange juice*
1/2 cup sodium-reduced chicken stock*
2 Tbsp mild curry paste*
3 cloves garlic, minced*
1 Tbsp grated gingerroot*
3 Tbsp all-purpose flour*
* doubled
Topping:
2/3 cup thinly sliced red onions
1/2 tsp salt
2 Tbsp lime juice or lemon juice
3/4 cup plain yogurt
2 Tbsp chopped fresh coriander

DIRECTIONS
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.

Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp and whisk with 2 tbsp water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.

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Slow Cooker Sweet & Sour Chicken

January 8, 2011 at 10:58 am · Filed under Main Dish, Poultry, Poultry, Slow Cooker ·Tagged

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

Loved this recipe and as Canadian Living says -

This family-friendly chicken needs lots of rice to soak up its tangy orange sauce. With youngsters, this recipe will feed six.

INGREDIENTS
2 green onions
1 each sweet red and green pepper
3 carrots, thinly sliced
3 cloves garlic, sliced
8 chicken thighs
1/2 tsp each salt and pepper
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup each liquid honey and soy sauce
3 Tbsp tomato paste
3 Tbsp cornstarch

DIRECTIONS
Chop white parts of onions; place in slow cooker. Thinly slice green parts; set aside.

Seed, core and cut red and green peppers into 1/2 inch pieces. Add red pepper to slow cooker; set green pepper aside.  Add carrots and garlic to slow cooker.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high; brown chicken, in batches if necessary. Transfer to slow cooker.

Drain fat from skillet.  Add orange juice; bring to a boil, scraping up brown bits from bottom of skillet. Whisk in honey, soy sauce and tomato paste; scrape into slow cooker. Stir to combine.

Cover; cook low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken and pepper to 1 side of slow cooker.

Whisk cornstarch with 1/4 cup water; stir into liquid in slow cooker.  Stir in green pepper.

Cover and cook on high until thickened and green pepper is tender-crisp, about 15 minutes.

**Make-ahead: let cook for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.

Sprinkle with reserved onions.

Nutritional Info
Per serving (without skin): about -
cal 516
pro 27 g
total fat 19 g
sat. fat 5 g
carb 63 g
fibre 4 g
chol 93 mg
sodium 2470 mg

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Slow Cooker Indonesian Chicken in Peanut Sauce

November 17, 2010 at 10:46 am · Filed under Poultry, Slow Cooker ·Tagged

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

This was an easy and tasty recipe. I love that I could just dump the ingredients in the slow cooker and walk away! (You can also use a Dutch oven to make this.)

INGREDIENTS
8 chicken thighs
5 carrots, sliced
2 onions, chopped
2 cloves garlic, minced
1-1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce
1/2 tsp ground ginger
1/4 tsp hot pepper flakes
1 cup cup frozen peas
1 tsp white wine vinegar
2 green onions, sliced
1/2 cup chopped unsalted peanuts

DIRECTIONS
Pull skin off chicken and discard. Place chicken, carrots, onions and garlic in slow cooker.

I doubled the sauce
In a small bowl, whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; pour into slow cooker. Stir to combine.

Cover and cook on low until vegetables are tender and juices run clear when chicken is pierced, about 4 to 5 hours. Skim off fat.
(Make-ahead: Let cool for 30 minute. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.)

Add peas and vinegar; cover and cook on high until steaming hot, about 10 minutes. Serve over rice and garnish with green onions and peanuts. (Skipped the garnishing.)

Nutritional Info
Per serving: about -
cal 655
pro 48 g
total fat 39 g
sat. fat 8 g
carb 34 g
fiber 9 g
chol 115 mg
sodium 1,467 mg

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Honey-Garlic Chicken

November 1, 2009 at 7:51 pm · Filed under Main Dish, Poultry, Poultry, Slow Cooker

Source: A friend passed it along.

Honey Garlic ChickenThis is a slow cooker meal, and I’ll post it as such.  However, you don’t need to use the slow cooker.  Simply cut up and cook the chicken.  While the chicken is cooking, prepare the sauce in a separate pan, adding the cornstarch and water after to thicken.

INGREDIENTS
1 tablespoon vegetable oil
6 boneless chicken breast halves
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice reserved
2 tablespoons cornstarch
1/4 cup water

DIRECTIONS
In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker over the chicken.

Cover, and cook 6 hours on low or 4 hours on high.

Remove chicken from slow cooker (I shredded the chicken) and cover with foil. Ladle sauce into a small sauce pan. Combine cornstarch and water and add to sauce. Cook on med to high heat until thickened. Add tidbits of pineapple to sauce and serve over chicken.

Serve over plain pilaf, or cooked white rice. (My rice looks yellow because I cooked it in vegetable broth). You can also add steamed veggies or toss them in the slow cooker during last hour of cooking…such as bells peppers, water chestnuts, broccoli, zucchini–you name it!

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Turkey Breast with Bulgur and Feta

July 27, 2009 at 6:00 am · Filed under Main Dish, Poultry, Slow Cooker ·Tagged , ,

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

Turkey BulgurI’ve been trying to add more grains and beans to our diet and was happy to find this recipe with bulgur.  An added bonus–this was a true slower cooker recipe.  I put everything in the cooker, turned it on, and walked away.  Six hours later, my dinner was ready.

We got 6 servings from this, and I used a 6 quart slow cooker.

INGREDIENTS
1 bone-in turkey breast (about 2 to 2 1/2 lbs)
1/2 tsp salt
1 1/2 tsp dried oregano, divided
1 cup uncooked bulgur
3 tbsp freshly squeezed lemon juice (mine wasn’t fresh)
1/4 tsp freshly ground pepper (mine wasn’t fresh)
4 green onions, sliced
1 clove garlic, minced
1 can (10 oz.) condensed chicken broth undiluted
1/4 cup pitted Kalamata olives**
1/4 cup crumbled feta cheese**
** added last after everything is cooked

DIRECTIONS
Sprinkle turkey breast with salt and 1/2 tsp oregano.

In slow cooker stoneware, combine bulgur, lemon juice, pepper, green onions, garlic, broth and remaining 1 tsp oregano.  Place turkey breast on top of bulgur mixture.

Cover and cook on Low for 4 to 8 hours, or until a meat thermometer inserted into the thickest part of the breast reads 170F.  Remove turkey from slow cooker and let stand for 5 minutes before slicing.

Stir in olives and feta into bulgur mixture.  Serve with turkey.

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