Crockpot Chicken Recipes
I haven’t always been a fan of crockpot cooking. That’s all changed, thanks to the wonderful Hamilton Beach crockpot that I recently obtained. I got it with customer loyalty points from my favorite grocery store, Savon Foods in Vancouver.
Since this kitchen appliance came into my home, I’ve been experimenting with crockpot recipes, especially recipes using chicken. I am delighted with the results. My only complaint is that sitting here all day smelling these wonderful aromas is not a good thing for my waistline. 🙂
Why do I say I haven’t always been a fan of crockpot cooking? Because many years ago, when I had my first slow cooker, the recipes all seemed to be bland and tasteless. Everything involved pouring a more details couple of cans of mushroom soup over meat and letting it cook for hours. Today’s recipes have come a long way, and so have today’s crockpots.
Hamilton Beach 33967 Set ‘n Forget 6Quart Programmable Slow Cooker, Silver
I love this slow cooker. It’s big enough to hold large quantities of food. It’s programmable. You can set the temperature for slow or hot. You can set the number of hours you want to cook. Best yet, when the programmed cooking time completes, the slow cooker automatically goes into “warm” mode and keeps your meal hot for up to two hours. It’s an attractive looking kitchen utensil to display in your home; its covered by a warantee, and it works like a charm. What more can I say? Despite my initial reservations about using a slow cooker, it quickly turned me into a fan.
Put all ingredients in the crockpot or slow cooker. Cook on low for 6 or 8 hours or on high for 34 hours. When cooked, shred the chicken. Since you are using raw chicken, make sure the soup comes to a simmer to destroy any bacteria.
Toast tortillas in the oven and serve them with the soup, or if you can’t wait that long, heat them in the microwave. Sprinkling the tortillas with a little grated cheese is particularly nice.
To serve, garnish your chicken tortilla soup with avocado, grated cheddar and a dash of fresh lime juice.
Rub the paprika, salt and pepper on the chicken. Heat the oil in a skillet and brown the chicken on both sides. Transfer the chicken to a slow cooker or crock pot.
In the skillet, add the onion, garlic and ginger and cook for two or three minutes. Mix in the curry powder and continue cooking for another minutes.
Mix in the crushed tomatoes, coconut milk and brown sugar.,
In a small bowl, mix together the corn starch and the lime juice until the corn starch is blended. Add this to the skillet and bring to a simmer.
Pour this mixture over top the chicken. Set the slow cooker to low heat and cook for 6i hours and ten minutes. (Note:this is the time the recipe calls for. My curry cooks in less time than that, so start checking at around five hours).