TravelTalkOnline Forums People Talk Recipes a few slowcooker recipes...

chicken and bean chili, about 4 servings

8 boneless, skinless chicken thighs
(2) 15.5oz can crushed tomatoes in puree
(2) 15oz navy beans, rinsed and drained
(2) 15oz black beans, rinsed and drained
8 oz tomato sauce
8 oz diced roasted chiles, drained
1 large yellow onion, chopped
1 bell pepper, chopped
3 garlic, minced or more to taste
3 jalapenos, seeded and minced
4tbsp red wine
6tsp chili powder
pinch of oregano and ground cumin

rinse and dry chicken; cut into 2"pcs and sprinkle w/ s&p to taste. place in slow cooker and combine other ingredients. cover and cook on low for 7-9hrs. serve with any condiments you'd like. i topped it with some shredded pepper jack. no sour cream or crackers in the house otherwise i'm sure they'd be served on top.

the outcome... excellent. in fact, i overslept and the chili was on low for about 10hrs and still very good. i made extra to freeze.

[img][image]http://i694.photobucket.com/albums/vv308/lotsanivanh/food005.jpg[/img][/image]



jerked chicken drumsticks, serves 2

2 jalapenos, cut in half and seeded
5 scallions, cut into pcs
2tbsp cider vinegar
2tbsp brown sugar
1tbsp olive oil
1tbsp soy sauce
1 lime, juiced
3tsp jerk seasoning
3/4tsp salt
4-6 drumsticks
1 bell pepper, sliced

place all ingredients except chicken and bell pepper in a food processor and puree until smooth. place drumsticks in the slow cooker and coat each piece with seasoning paste. add the sliced bell pepper on top. cover and cook on low for 6-7hrs.

the outcome...



slow cooked pulled bbq chicken, serves 2

1 small white onion, chopped
2 garlic, minced
4 boneless, skinless chicken thighs

for the bbq sauce:
1/2 cup ketchup
2tbsp cider vinegar
2tbsp light brown sugar
1tbsp olive oil
1 1/2tsp worcestershire sauce
1/2tsp chili powder
1/4tsp chipotle chile powder
1/4tsp salt

2 big buns or 4 small buns

sprinkle onion and garlic over bottom of the crock and arrange thighs on top. make the sauce and pour over the thighs. cover and cook on low for 7-8hrs, until chicken pulls apart easily. shred the chicken with forks.

the outcome... loved the simplicity and big flavor. forgot to take a photo though. sorry.

for a few years the slowcooker sat in the box all sealed up. finally took it out of the box about a year ago and am enjoying it. this weekend i went a little overboard and made all sorts of recipes. these were my favorites. only thing i would change, because i like heat, would be to bump up the peppers in the first two recipes.

Thanks for posting and for the pictures!! I'm a crockpot person, from way back! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

The Jerked Chicken looks as good as it sounds!
Great presentation! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Love your pix! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
This is an oldie but goodie!
APRICOT CHICKEN

Ingredients:
6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French (ie: Catalina) salad dressing
1 cup apricot preserves or jam
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1/8 tsp. pepper

Preparation:
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice. Serves 6
I like mine topped with Chinese crunchy noodles. Yummmm!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

nice and simple, love it. will definitely give this a whirl. and carol- since the slowcooker and u go way back, perhaps you've got some good recipes in your archives? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Actually, no, I just kind of throw in things, like a pork roast, potatoes, onions and carrots or beef roast and the same, ribs, etc..

Our family calls it the "Crack Pot"... cuz once you start using it... you just can't stop!

think i'll rename mine now because that sounds more appropriate. i had two crackpots going this weekend. aside from these recipes, i also made cauliflower soup, poached chicken, vegetable stock, meat sauce. i can't stop...

agreed, I cook a lot of chicken in there, then take the chicken out and debone it, plus have lovely chicken stock left over..

i prefer having homemade stock on hand also. well, i'm sure i'll be making more slowcooker recipes over the weekend. plan on having two going again because i get kind of lazy during the winter months, so i plan on making extra to load the freezer up. also have a potluck on monday, party to host on monday, and of course turkey day rolling around the corner. the slowcooker is a great sous chef. i'll post more recipes and pics.

Mmmmm... wonder if there is a Jell-o Shot Crockpot recipe? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

We are going to a surprise 50th Birthday Party tomorrow nite and have to bring 100 of them... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

i've been browsing recipes all night and have yet to come across one for what u need... wish i could help. have fun at the party!

That Apricot Chicken sounds marvelous! Going to print the recipe and try it for sure! Thanks, Contessa!

This is one of our favorites! Easy... tasty... and even looks pretty! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

http://crockpot365.blogspot.com/2008/02/chicken-parmesan-crockpot-recipe.html




INGREDIENTS:

--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup Parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce

DIRECTIONS:

--spread the 1 T of olive oil into the bottom of your crock pot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
--Serve with your favorite pasta.

That one was tongue-in-cheek... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I don't think Jell-O shots would work in a CP!

Wow, looks good! Will have to try that for sure!

i know. sorry should've replied with an icon. humor comes across better with them sometimes. how's this... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

and i agree, carol. that looks delicious. thanks for sharing the recipe.

CaribbeanScout,
I tried your recipe for jerked chicken drumsticks yesterday. They were YUMMY!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

Thanks for posting the recipe. It's definitely a keeper! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

Shari

shari, glad to share a keeper recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Lettuce Wraps

1 lb ground chicken breast
1/2 yellow onion chopped
5 garlic cloves chopped
1/4 cup chopped water chestnuts
1/4 cup soy sauce
1/4 cup dry white wine
2 tbsp balsamic vinegar
1/2 tsp ground ginger
1/8 tsp ground allspice
16 romaine lettuce leaves
plum sauce

Directions:
Put chicken in crock pot. Add onion, garlic, water chestnuts. Mix in the liquid and spices and stir good (breaking ground chicken up)
Cover and cook on low (or warm if your cooker cooks really warm) for 6 hours, or on high for 3-4. (Check it to make sure it's not overcooking, or drying out)
Serve in lettuce leaves with plum sauce.

We love Apricot Chicken...
Use Saucy Susan Spicy Peach/Apricot Sauce on chicken and pork all the time!
Yummm! It's good sheet!

Caribbeanscout,

I just recently started playing with a crockpot. Though your chicken and bean chili looks great, and I will try it, please tell me why the beans don't get mushy after all those hours. They are already cooked coming out of the can. I would think that they would turn to mush after eight hours or so. Other than what I just asked about it, it sounds great and I am looking forward to trying it. (even if my beans turn mushy)

Wayne <><

i'm no bean expert, so don't quote me on this, but the navy and black beans i think are firmer beans and therefore when cooked has the tendency to remain intact. i think red beans are softer beans and that would most likely turn into mush. also, if not canned beans you'd have to soak the beans anyway to soften them; the canned beans are simply a convenience. this chili recipe is good and mushy-free. and it freezes nicely.

I made your jerk chicken recipe yesterday - the entire family agreed it was a repeat meal! Because I was cooking for 4, I doubled the chicken and the sauce... the sauce ended up being a little too thin so I removed the majority when it was finished in the crockpot and reduced it on the stove. Yum yum. Thanks so much for posting!

Ale-Sauced Pork Ribs and Vegetables

Cook: 8 hours low, 4 hours high


Ingredients

2-1/2 to 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic beer
3 cloves garlic, minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
Fresh Rosemary sprigs (optional)
Shredded lemon peel (optional)

Directions
1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.

2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups meat juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables. Garnish with fresh rosemary and lemon peel. Makes 4 to 6 servings.
(You could add some small peeled onions to the crockpot, too. I also make this with chicken thighs instead of ribs.)

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

now this one looks awesome!! thanks <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Looks good, but definitely not low carb or low calorie! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Mom used to make spare ribs over sauerkraut in the oven. Anybody ever do this in a crock pot? Recipe?

Winter time makes me crave things like that.

Here's one:
http://southernfood.about.com/od/crockpotporkribs/r/bl78c8.htm

Thanks Brian,

This is really close, no beer but something else was used to juice it up, maybe apple cider.

I think I will try it Sat. Ms Seaside and Lil Seaside won't eat it, probably run me out of the house for the smell, but hey, It's all about me!!! Right? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

There's one in my Mom's old CrockPot recipe booklet (ca. 1969)... the one that came with the crockpot...
I asked her for it, but she won't part with it!

http://busycooks.about.com/od/favoritecrockpotrecipes/a/crockpotcomfortfood.htm?nl=1


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Good stuff there! Yummm...

contessa, this recipe looks great. i'm defrosting (beef) ribs now. will try this one out and post results.

Good, thanks!! I'm sorry I didn't add a Caveat about 'low cal-low-carb'! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Not too many are but if you're a savy cook you'll adjust the recipe to suit your needs!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

[img][image]http://i694.photobucket.com/albums/vv308/lotsanivanh/IMG_0102.jpg[/img][/image]

this savy cook didn't see your post until now regarding low cal, low carb. not a whole lot i'd change though, except a bit more s&p to taste. i made some minor changes. i used beef ribs, quartered a large onion based on your suggestion, and i didn't bother thickening the cooking sauce because i was too hungry and also no company tonight. reading the recipe though it seems you would have to add water to the cooking sauce, as 12oz is only 1.5cups. maybe next time i won't be so lazy about thickening the sauce. anyway, thanks for sharing the recipe. delicious, especially on a cold day like today.

Oh Boy... now I have a craving for Beef Short Ribs! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Slow Cooker Lentil Soup With Smoked Sausage
From about.com.....



Lentil Soup is so good for you and delicious. I haven't tried this recipe but I will with Smoked Turkey Sausage or even Apple Chicken Sausage. This lentil soup is quick and easy to prepare for the slow cooker. Combine the ingredients, cover, and push the button!

Ingredients:
8 ounces lentils, about 1 cup
12 to 16 ounces smoked sausage, your favorite variety, thinly sliced
2 cups chicken broth
1 large onion, diced
1 cup diced carrots
1/2 cup diced celery
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon salt

Preparation:
In a 4 to 6-quart slow cooker, combine the lentils with sausage, chicken broth, onion, carrots, celery, and garlic. Cover and cook on LOW for 5 to 6 hours, or until lentils are tender. Add tomatoes and salt and continue cooking for an hour or two longer.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

contessa, i love the recipes you post. simplicity is key sometimes. i'll have to try this one out, maybe this weekend, since i've got all of the ingredients on hand. will try this one with andouille.

Thia is one of my favorites that I found online. I serve it with tortillas and also make a pot of Mexican rice with it. It might sound like a weird recipe but it is delicious. You can adjust the spice heat to your liking.

MEXICAN FLANK STEAK

2 1 lb flank steaks
1/2 teaspoon Salt
1/8 teaspoon Garlic salt
1/8 teaspoon Pepper
1 15 oz can Tamales in sauce (Hormel is what I have found)
1 teaspoon Instant beef bouillon -- Granules
1/4 cup Hot water
8 ounces Tomato sauce
dash Bottled hot pepper sauce
2 tbsp Cold water
4 tsp Cornstarch
Shredded monterey jack Cheese
Pound meat on both sides with meat mallet;
sprinkle with salt, garlic salt and pepper. Unwrap tomales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker;
dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.

thanks for sharing the recipe; doesn't sounds strange at all. i've never cooked with tamales. if i can find it while grocery shopping this weekend, i might just have to try this one out too. as for the flank steak, how thin should i pound it? flank is already cut relatively thin to begin with.

The canned tamales are getting more difficult to find. Only one of the four grocery chains in my area carry them...as well as super Walmarts. As to pounding the flank steak, you use the aggressive side of the mallet. The object is to break down the meat a little but also so that it becomes rollable. Without pounding it, it isn't very easy to roll together. Enjoy

YES! I always use the agressive side (side with the dimples)
to pound a flank steak... to about a uniform 1/2 inch thick...
and always slice thin, on the bias (even when rolling)...
Tastiest steak available (along with a skirt steak) IMO...
I even pound them out for grilling... dry rubbed (after pounding) for 24 hours B4... or with a nice terriaki marinade...

Have to try your recipe.... sounds excellent!

made this last night Contessa--FABULOUS!! thank you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

Glad you enjoyed! Isn't finding a new and good recipe fun? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Salt is subjective as to when to add it...
I usually cook without it if I can, and let people season as they like individually...
BUT, if the recipe needs to draw out moisture, like for onions, celry or beef, etc. then I will add as the recipe calls for...

Some people believe that salting legumes at the beginning of the cooking process tends to make them tough, so they add the salt at the end. I've never tested it to know, I always add it at the end when cooking any dried bean or lentils.

True, Georgia, especially meats, which salt tends to toughen (Emeril salts meat before cooking and it always blows my mind! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />). Plus, when combining ingredients some bring out a 'saltiness' in the finished product, so it's best to taste before adding salt. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Oh, I always salt my meat before I cook it; I don't think it makes it tough. Yes, you do need to take into consideration the other ingredients you're going to add, but I'm a big believer in salting in layers as you add the ingredients; it allows the salt to flavor the ingredients, not just sit on top of them.

JMHO <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Georgia, I'm with you there. I always salt my meats and I am also a big believer in salting in layers and peppering, also. Only thing I don't salt are carrots...I always put sugar in the water when cooking.

When I do steaks on the grill, I always salt and pepper before cooking. Don't necessarily do that with other meat, but I do steak. I thought that was the way you were supposed to do it..

salt draws out the moisture from meats... so if you salt meat first, it will get a good outside crust, to keep the rest inside of the meat juicer...

Slow Cooker Savory Brisket Stew (from www.Pillsbury.com)


Butternut squash and crushed tomatoes bring color to a beef stew cooked in a robust, red wine broth.

Prep Time: 25 Min Total Time: 8 Hr 40 Min Makes: 14 servings (1 1/4 cups stew and 1 cup noodles each)


INGREDIENTS
1 fresh beef brisket (3 lb; not corned beef), cut into 3 pieces lengthwise
1 medium butternut squash (3 lb), peeled, cut into 3/4- to 1-inch cubes (about 8 cups)
1 medium onion, cut into 1/2-inch wedges (1 cup)
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 oz) Progresso® crushed tomatoes, undrained
2 cups Progresso® beef flavored broth (from 32-oz carton)
1 cup dry red wine or Progresso® beef flavored broth
14 cups uncooked wide egg noodles (28 oz)
1/4 cup quick-cooking tapioca

DIRECTIONS
1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, arrange brisket pieces, fat side up. Add remaining ingredients except noodles and tapioca in order listed.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Cook and drain noodles as directed on package. Meanwhile, remove brisket from cooker and place fat side up on cutting board. If necessary, scrape off any fat from brisket and discard. Using 2 forks, coarsely shred brisket.
4. Stir tapioca into liquid in cooker. Return shredded brisket to cooker. Increase heat setting to High. Cover; cook about 15 minutes or until thickened. Serve stew in soup bowls over hot noodles. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa--14 CUPS noodles??????? Somehow, that doesn't seem right???? That's like 4 bags???? <img src="http://www.traveltalkonline.com/forums/images/graemlins/confused.gif" alt="" />

My guess would be 4 cups....I think it might be a typo.

Dang!! That's a lot of noodles. I didn't proof-read. Let's see....28 oz.....that would be probably 2 pkg. noodles. That's still a lot of noodles.
Perhaps they meant 1/4 cup?? I'll check it out and get back to you.....


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I just checked out the reviews (7) and not one of them mentioned too many noodles. What's with that?? And every review was positive. Don't know....I guess you'll have to wing it. Personally, I think 1- 28 oz. pkg. of noodles seems excessive. But, that's all I'd use....not an ounce more.
Good Luck!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Is there such a thing as a 28 oz package of noodles??? Still seems like an awful lot.

It does say the recipe is for 14 servings... so 2 oz. noodles each serving...

You are correct. It also calls for 3 pounds of brisket, which is a lot. Guess it was correct after all..

Yeah...
we only make 14 servings when we go upstate to see the kids & grandrats... or they all come down here to see us!
For Deb & I, I'd just cut the recipe in 1/3'rds... and have leftovers...
we'd get two or three nights out of that...

Yes, that is odd, why they would have it as 14 servings, other than I guess it's the recipe for a whole brisket..

This looks great! It's from www.about.com which has many great recipes. I've never cooked a whole chicken in the crockpot so am interested in how they come out. This tempted my palate <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />.
I think this sounds like a good recipe for a crockpot liner.....

Crockpot Sticky Chicken

This chicken turns a beautiful gorgeous brown color and is so moist and delicious.

Prep Time: 15 minutes
Cook Time: 8 hours

Ingredients:

* 4 garlic cloves, minced
* 1 whole orange, sliced
* 3 Tbsp. honey
* 3 Tbsp. soy sauce
* 1 Tbsp. finely minced ginger root
* 4 lb. whole roasting chicken
* 2 Tbsp. cornstarch
* 1 cup chicken stock
* salt and pepper to taste

Preparation:
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken.

Spray a 4-6 quart crockpot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and ginger root in small bowl and pour over chicken. Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer.

Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and chicken stock in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Add salt and pepper to gravy to taste and serve with chicken.
6 servings


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

Yummmm! that does sound good!

That sounds wonderful-I'm definitely going to try it this weekend.

contessa, that sounds great! i've made whole chicken in the slow cooker and it never turns out nicely browned, rather falling off the bone good. i still plan on making the lentil soup, but this chicken one seems mighty fine too. thanks for sharing another recipe.

Made this chicken on Sat night. Fire going, crockpot going, wine, what a great cold evening. We loved the chicken. Thank you Contessa! We did not make the extra sauce, because the chicken was so moist. Will definitely make it again. Very easy!

Here's another great sounding recipe from www.bhg.com. This would make a terrific Superbowl dinner, too!! Someone suggested using sweet potatoes which would definitely take this up a notch! Buono Appetito!!


Beef and Bean Ragout


Makes: 6 servings
Prep: 10 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)


Ingredients

* 1 pound beef stew meat, cut into 1-inch cubes
* 1 16-ounce can kidney beans, rinsed and drained
* 1 15-ounce can tomato sauce with onion and garlic
* 1 14.5-ounce can Italian-style stewed tomatoes
* 1/2 of a 28-ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
* Fresh oregano leaves (optional)

Directions

1. in a 3-1/2- or 4-quart slow cooker, stir together meat, beans, tomato sauce, undrained tomatoes, and hash brown potatoes.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, garnish each serving with fresh oregano leaves. Makes 6 servings.

[Nutrition Facts
* Servings Per Recipe 6 servings
* Calories 260,
* Total Fat (g) 3,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 1,
* Cholesterol (mg) 45,
* Sodium (mg) 835,
* Carbohydrate (g) 35,
* Total Sugar (g) 6,
* Fiber (g) 7,
* Protein (g) 23,
* Vitamin C (DV%) 26,
* Calcium (DV%) 5,
* Iron (DV%) 22,
* Percent Daily Values are based on a 2,000 calorie diet]


<img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" /> Contessa

I made this yesterday and it was delicious. The meat fell off the bone and was extremely moist. There were parts that browned, however, most of it did not. Not sure if I did something wrong, but it was fine by me. I did make the gravy, however, I think I would half it in the future as it made way too much for the chicken. I'll definitely make it again and serve it for company.

Glad you enjoyed! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

crockpot sticky chicken turned out great, thanks Contessa! hope you are enjoying the sunshine!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />