Recipes

By Linda Carol Wilson

Chicken is a great food to make in a crockpot or slow cooker. So the next time you want to plan a chicken meal, get out your crockpot or slow cooker and try one of these recipes for Lemony Roasted Chicken, Spanish Chicken, or Chicken Curry. Cooking home never tasted so good!

LEMONY ROASTED CHICKEN
1 (3 to 4 lb) whole chicken
1/2 cup chopped onion
2 tbsp butter
1 lemon, juiced
2 tsp grated lemon peel
1 tbsp fresh parsley, coarsely chopped
1/4 tsp salt
1/4 tsp thyme

Rinse chicken and pat dry with paper toweling. Remove and discard any excess fat.

Place the onion in the chicken's cavity and rub the butter over the skin. Place in a slow cooker or crockpot. Squeeze the lemon juice over the chicken and sprinkle with the parsley, lemon peel, salt, and thyme.

Cover and cook on low for 6 to 8 hours or until chicken is cooked through.

You can make some instant brown rice, a green salad or steamed broccoli and have a good healthy meal in a matter of minutes.

SPANISH CHICKEN
3 to 4 lb chicken, cup up
salt & pepper to taste
1/4 tsp paprika
1/4 tsp garlic salt
1 can (6-oz) tomato paste
1/2 can (6-oz) beer
1 small jar (3/4-cup) stuffed olives with liquid

Wash chicken and cut-up. Season with salt, pepper, paprika, and garlic salt. Place the chicken into the crockpot or slow cooker.

Mix the tomato paste with the beer and pour over the chicken. Add the olives and liquid. Place lid on cooker and cook on low setting for 7 to 9 hours.

To serve: Serve the chicken over hot buttered rice.

CHICKEN CURRY
1 small onion, sliced
2 boneless skinless chicken breast halves, cut into bite-size pieces
1 garlic clove, minced
1 tsp curry powder
1/4 tsp ground ginger
3 tbsp raisins
1 cup coarsely chopped unpeeled apple, divided
1 1/2 tsp chicken bouillon granules
1 1/2 tsp all-purpose flour
1/3 cup water
1/4 cup sour cream
1/2 tsp cornstarch
1/2 cup uncooked rice
1 green onion, thinly sliced, optional

Combine the onion, chicken, garlic, curry powder, ginger, raisins, and 3/4 cup of the apple in the slow cooker or crockpot.

In a small bowl, cmbine the chicken bouillon, flour, and water stirring until dissolved and smooth. Pour mixture into the cooker and stir to blend. Place lid on cooker and cook on low setting for 3 1/2 to 4 hours or until chicken is cooked through.

In a large bowl combine the sour cream and cornstarch. Turn of the cooker and remove pan or insert to a surface that is heatproof. Drain all the cooking liquid from the pot and stir the liquid into the cornstarch mixture, blending well. Return insert or pan to the heat base of the cooker and allow to stand for about 10 minutes until mixture is heated through.

Cook rice according to the package directions. Serve the chicken over the rice using the remaining apple as garnish. Also garnish with the green onion, if desired.

Enjoy!

For more of Linda's slow cooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com She also shares her quick and easy recipes on another blog at http://grandmasquickfixrecipes.blogspot.com

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