Slow Cooker Chicken – Bead Yarn & Spatula

I would like to say Slow Cooker Sunday is back, but, considering I don’t have many slow cooker recipes lined up to try I will say that it will slowing be appearing on Sunday’s. I have been focused on getting recipes together for the holidays, finishing up some craft projects, holiday crafts and a few other things. While I have been trying out new baking recipes when it comes to cooking I have been taking the easy route and making stuff that I am familiar with, can make quickly and require minimal ingredients. Today’s recipe is actually a two-parter. While you can use the chicken for this recipe to make some delicious tacos or burritos, I used it to make a Skillet Tamale Pie. That recipe will come later in the week.

To begin I placed 4 boneless chicken thighs in the insert of my slow cooker. I sprinkled about half of a 1 oz. package on taco seasoning over the chicken and then tossed the two together to coat the chicken. I then poured a 24 oz. jar of salsa over the chicken and gave everything a good stir. I covered the slow cooker and set it to cook on low for 4.5 hours.

After 4.5 hours I removed the chicken from the slow cooker and shredded it using two forks. I placed the cover back on my slow cooker so the sauce in there could remain warm. Without the cover on, slow cookers begin to lose their heat quickly.

Once shredded, I returned the chicken to the slow cooker and added in the remaining taco seasoning. I gave everything a good stir and then covered it and let it continue to cook on the low setting for an additional 30 minutes.

Slow Cooker Shredded Mexican Chicken

Servings: 6
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Ingredients:

28 oz. boneless skinless chicken thighs (4 pieces)

1 package taco seasoning mix*

24 oz. mild salsa*

*I used Trader Joe’s Taco Seasoning Mix

** I used Chi-Chi’s Mild Thick & Chunky Salsa

Directions:

Add the chicken to a 4 to 5 qt. slow cooker and toss with half of the taco seasoning mix.

Pour the salsa over the chicken and stir to combine. Cover, and cook on low setting for 4 to 4.5 hours, or until chicken is very tender.

Remove the chicken from the slow cooker and transfer to a cutting board to shred. Return the shredded chicken to the slow cooker along with the remaining taco seasoning mix and stir to combine. Cover and continue to cook on the low setting for an additional 30 minutes.

Recipe from Pillsbury

Happy Sunday! I came across this recipe on Food Network’s Instagram feed and knew I had to try it.

I began by crumbling a 1/2 piece of naan into the bottom of my slow cooker. On top of that I added in thinly sliced red onion, quartered red potatoes, a sliced jalapeno and chopped cilantro stems.

On top of that I arranged chicken thighs in a single layer and then sprinkled them garam masala, kosher salt and a few grinds of fresh pepper. I also placed a cinnamon stick and dotted the chicken the butter.

And finally I poured tomato sauce over everything.

I set it to cook on low for 7 hours and then switched the slow cooker to the warm setting and gently stirred in heavy cream and let it stand for 10 minutes.

And finally I stirred in chopped cilantro leaves…

And then served myself some over basmati rice and a piece of naan… YUM!

Slow-Cooker Indian Butter Chicken

Servings: 4
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Ingredients:

3 pieces naan bread

1 red onion, halved and thinly sliced

1 pound baby red-skinned potatoes, halved or quartered depending on size

1 Fresno or jalapeno pepper, halved lengthwise, seeded and sliced

1 small bunch cilantro, leaves and stems separated and chopped

1 1/2 pounds skinless, boneless chicken thighs (about 6)

1 tablespoon garam masala

Kosher salt and freshly ground pepper

2 tablespoon unsalted butter, cut into pieces

1 cinnamon stick

1 15-ounce can tomato sauce

1/2 cup heavy cream

Directions:

Crumble 1/2 piece naan into the bottom of a slow cooker insert. On top of that add the onion, potatoes, pepper and cilantro stems.

Arrange the chicken on top of the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of black pepper. Dot the chicken with the butter and add the cinnamon stick and then pour the tomato sauce over the top. Cover and cook on low for 7 hours.

Uncover and switch to the warm setting and pour in the heavy cream. Gently stir in the heavy cream and break the chicken into large chunks. Let it stand for 10 minutes and then stir in the cilantro leaves and season with salt if necessary.

Serve with the remaining naan and basmati rice.

Recipe from Food Network