Crockpot Chicken in Wine (Coq au Vin) Recipe I

4 lbs of chicken breast fillet; rinsed, skinned & skinned & diced
1/2 tsp of salt
1/4 c of brandy (or cognac)
2 garlic cloves; skinned & pound
1/4 tsp of thyme; ground
1.5 c of red wine (dry, strong)
1 bay leaf
5 Tbsps of flour (all-purpose)
3/4 lb of mushrooms (fresh); stemmed, rinsed, drained & pat dry
1 c of chicken broth
3 Tbsp of butter (or margarine); divided
1 Tbsp of parsley (fresh); sliced
1/4 tsp of salt
12 pcs of white onions (small); skinned
1/4 tsp of black pepper
2 cloves of garlic; minced

Combine salt, pepper, and chicken in one large bowl. Mix well to season evenly.

Place a nonstick skillet with 2 Tbsps of butter over medium heat. Once the butter melts, saute garlic and onions. Add diced chicken. Saute ’til light brown. Pour brandy into the saucepan.

Heat it up over low heat. Afterward, light the brandy using a match or lighter. Add it to the chicken. Shake skillet a bit to toss chicken lightly. Just when flame is about to expire, transfer the mixture into the crockpot.

Warm red wine using the same skillet. Stir lightly. Dissolve all-purpose flour with chicken broth ’til smooth. Add it to the red wine. Let it simmer for about 3-5 minutes, stirring constantly. Add this sauce to the chicken mixture. Stir in thyme. Mix well.

Cover with lid. Set heat to low. Cook for 6-8 hours. About 15 minutes into cooking, saute mushrooms using the remaining butter. Stir this into the chicken mixture. Put the lid back on.

Continue cooking for another half hour, stirring occasionally. Sprinkle with chopped parsley. Serve with fried rice.

>> Crockpot Chicken in Wine (Coq au Vin) Recipe I

Crockpot Chicken, Cabbage and Carrots Recipe

3 pcs of chicken breast fillet; rinsed & quartered
1 head cabbage (medium); rinsed & quartered
1 lb of carrots; sliced into 1 inch pcs
4 cubes of bouillon (chicken)
1 tsp of seasoning (poultry)
1/4 tsp of Greek-style seasoning
2 Tbsps of flour
1/4 c of water
Water to cover

Place chicken in a crockpot together with the carrots and cabbage. Mix well. Pour in water just enough cover the mixture. Stir in the bouillon cubes together with the poultry and Greek seasoning. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours.

About an hour into cooking completely – make the gravy. Ladle some broth (from crockpot) into a small saucepan. Boil over medium heat.

Dissolve the flour into 1/4 cup of water, and stir into the broth. Add a dash of Greek seasoning. Reduce heat to low. Simmer and stir constantly ’til gravy reaches your preferred thickness.

When the chicken is cooked, transfer it in a platter. Pour gravy over it, and serve with steamed rice.

>> Crockpot Chicken, Cabbage and Carrots Recipe

Lemon Tarragon Chicken With Asparagus Recipe

1 lb. of frozen boneless chicken breast
1/4 c. of chicken broth
1/4 c. juice from a lemon
1 tsp. of dried tarragon
1 pkg. of asparagus (frozen) OR fresh asparagus, cooked partially
1/2 c. of whipping/heavy cream
2 tbsps. of flour
Pepper & salt for seasoning

Place your chicken breast inside of your slow cooker then add in stock, tarragon and juice from the lemon. Cook at low settings for 6 hrs. Then, add in asparagus.

Next, whisk flour and cream together then add to your slow cooker with the chickens. Continue cooking for 1 more hour at high settings or just until the asparagus becomes tenderized & sauce becomes thick. Dish is best served on cooked rice/noodles.

Barbecue Meatballs Recipe I

1 pack of frozen meatballs (preferably Sam’s Wholesale Club); thawed
1 cup of catsup
1 canned tomato paste (6 oz)
1/8 cup soy sauce (low-sodium)
1/4 cup of cider vinegar
1.5 tsp of Tabasco
1 cup of sugar
1/4 cup of barbecue sauce

Toss meatballs into the crockpot. Meanwhile, combine the catsup, tomato paste, sugar, Tabasco, vinegar, soy sauce and barbecue sauce altogether in one medium-sized bowl. Whisk well.

Pour this mixture over the meatballs; and cover with lid. Turn the crockpot control to low. Cook the meal for 3-4 hours.

May be served as a stand-alone meal or with steamed rice.

>> Barbecue Meatballs Recipe I

Lemon-Rosemary Chicken Recipe

1.5-2 lbs. of boned & skinned chicken breast
1/2 cup of lemon juices
1/4 tsp. of pepper
A tbsp. of oil (vegetable)
1/4 tsp. of salt
1 crushed clove of garlic
1 tsp. of rosemary (dried)

Get a food bag or ziploc bag & put in juice of the lemon, pepper, salt, garlic & oil then add in chicken breasts.

Bag should be closed up and left to marinate inside your fridge for 4 hrs. or better yet overnight but don’t forget to frequently turn the bag over to make sure that they are marinating evenly.

After marinating the chicken, put the chicken pcs. inside your crockpot/slow cooker and add in marinade on the chickens.

Cook covered for about 6-8 hrs. or just until the chickens become tenderized and occasionally baste it with your marinade.

You can also add in frozen veggies like carrots and broccoli around 1-1.5 hrs. before the cooking is done. This dish makes 4-6 servings.

Orange Burgundy Chicken Recipe

2.5-3 lbs. of chicken for frying, cut in slices
2 tbsps. sugar (brown & packed)
1/2 c. of marmalade (orange)
1 tsp. of salt
1/2 c. of juice (orange)
1 tbsp. juice of a lemon
1/2 c. of red-wine (dry)
2 tbsps. cornstarch

Skin your chicken then wash it and put inside your crockpot. Mix together remainder of the ingredients inside a small bowl then pour it on the chicken inside your pot. Cook covered at low settings for 6-8 hrs. Best served together with some spinach-salad and cooked rice.

This recipe makes 6 servings

Swiss Chicken Casserole Recipe

6 pcs. skinned & boned chicken breast
1/2 c. of melted margarine/butter
6 cheese slices (Swiss)
2 c. of stuffing-mix
A can of soup (cream of mushroom)
1/4 c. of milk

Grease lightly your Crockpot with some non stick spray. Put the chicken breast pcs. inside the pot then sprinkle cheese on top. In a bowl, mix together milk & soup then evenly spread it over the top of the cheese inside your pot.

Next, scatter the stuffing all around evenly then follow with the butter (melted). Cook at low settings for 8-10 hrs. or if cooking at high then cook time is only 4-6 hrs.

Makes 6 servings

Crockpot Broiled Chicken Recipe

3 lbs of whole chicken; rinsed & cleaned
2 pcs of carrots; cut up
2 pcs of onions; minced
2 ribs of celery (w/ leaves)
2 tsps of salt
1 tsp of basil
1/2 c of red wine
1/2 tsp of black pepper

Combine pepper, salt, basil, and red wine in a large bowl. Add chicken. Bathe the chicken using the mixture ’til outside and interior are evenly coated. Cover with cling wrap and refrigerate for at least 3-4 hours for flavors to sink in.

About 15 minutes prior to cooking the chicken, combine carrots, celery and onions in a small bowl. Mix well. Spread this mixture evenly on the bottom of the crockpot. Place the entire chicken on top of the veggies. Pour the wine mixture over the chicken. Cover with lid. Set heat to low. Cook for 8-10 hours.

>> Crockpot Broiled Chicken Recipe