Slow cooker apricot chicken

Slow cooker apricot chicken

INGREDIENTS

• 8 Lilydale Free Range Chicken Thigh, excess fat trimmed
• 40g pkt French onion soup mix
• 410g can apricot halves, drained
• 405ml can apricot nectar
• 1 tablespoon Coles Cornflour
• Steamed rice, to serve
• Steamed broccolini, to serve
• Fresh thyme sprigs, to serve (optional)

METHOD

Step 1

Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.

Step 2

Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on Low for 6 hours.

Step 3

Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to High. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.

Step 4

Serve the chicken and apricots with rice and broccolini, and sprinkled with thyme leaves, if desired. Cool. Enjoy the Slow cooker apricot chicken recipes !!!

Slow cooker apricot chicken Video :

Mini Slow-Cooker Lamb Tacos

 Mini Slow-Cooker Lamb Tacos

Cooker Ingredients:

Slow-Cooker Lamb Mini Tacos:

1. 1 teaspoon dried rosemary
2. 1 teaspoon dried oregano
3. 1 tablespoon kosher salt
4. 2 teaspoons freshly ground black pepper
5. 1/2 cup olive oil
6. 1 (4 1/2-pound) whole semi-boneless leg of lamb
7. 3 large shallots, sliced
8. 5 garlic cloves
9. 4 cups lager beer
10. 16 corn tortillas, warmed
11. lime wedges, for serving

Roasted Tomatillo and Green Apple Salsa:

• 1 pound tomatillos (about 12), husked, and rinsed
• 2 Granny Smith apples, quartered, and cored
• 1/2 medium white onion
• 2 jalapeños, stemmed
• 2 garlic cloves, unpeeled
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup chopped fresh cilantro
• 2 to 3 tablespoons water (optional)

Cooker Directions:

Preheat the oven to 400°F.

Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.

Add the shallots and garlic and pour the beer around the lamb.

Cover and cook on high for 5 hours, or until the lamb is fork-tender.

While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.

Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.

Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.

Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.

With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.

Preheat the broiler.

Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.

Broil the lamb until crispy (about 7 minutes).

Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges

Slow cooker chicken and olives

 

Slow cooker chicken and olives

Slow cooker Ingredients

• 1 kg chicken pieces
• 1 pinch salt and pepper *to taste
• 1 garlic clove crushed
• 1 onion chopped
• 2 bay leaves
• 1/2 cup beer
• 3 tbs tomato puree
• 1/2 cup stuffed green olives

Slow cooker Method

Rinse chicken pieces and dry with a paper towel.

Lightly season with salt and pepper and place in the slow cooker.

Combine garlic, onions, bay leaves, beer, tomato puree and olives.

How to prep garlic.

Pour over chicken, cover and cook on low for 5 to 8 hours. Served it on top of basmati rice. Cool. Enjoy the Slow cooker chicken and olives recipes.

Slow cooker chicken and olives Video :

EASY SLOW COOKER CHICKEN TIKKA MASALA

 EASY SLOW COOKER CHICKEN TIKKA MASALA

INGREDIENTS

• 1.5 Tbsp garam masala 
• 1/2 tsp cumin 
• 1/2 tsp turmeric 
• 1/2 tsp smoked paprika 
• 1/2 tsp salt 
• 1/4 tsp cayenne (optional) 
• Freshly cracked pepper 
• 2 lbs. boneless skinless chicken thighs 

• 1 Tbsp cooking oil 
• 1 yellow onion, diced 
• 3 cloves garlic, minced 
• 1 Tbsp grated fresh ginger 
• 15 oz. tomato sauce 
• 1/3 cup heavy cream 

FOR SERVING

• 4 cups cooked rice 
• 1/4 bunch fresh cilantro 

INSTRUCTIONS

In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.

Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.

Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.

Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.

To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro. Cool. Enjoy the EASY SLOW COOKER CHICKEN TIKKA MASALA recipes !!

EASY SLOW COOKER CHICKEN TIKKA MASALA VIDEO :

Easiest Crockpot Beef Roast

Easiest Crockpot Beef Roast 

Crockpot INGREDIENTS

• 1 beef roast
• 1 envelope onion soup mix
• 1 can cream of mushroom soup (optional)
• 1 can of soda

Crockpot INSTRUCTION

I used Sprite for the soda. I've read about people using Coke and GingerAle as well. This was fantastic! I served it with plain white rice but it would also be good with egg noodles or mashed potatoes to soak up the "gravy" like juice. Enjoy the crockpot recipe of beef roast !

Easiest Crockpot Beef Roast Video:

Cheap Crockpot Black Bean Enchiladas

Cheap Crockpot Black Bean Enchiladas

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 2 cups frozen corn)
• 4 ounces can diced green chilies, drained
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 cups shredded quesadilla blend cheese, divided
• 2 to 3 cups salsa
• 12 corn tortillas, warmed

Directions:
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Set the slow cooker on low and cook for 3 to 4 hours. Serve with a side of rice and/or salad. Enjoy it!

Crockpot Barley Casserole

Crockpot Barley Casserole

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings. Enjoy it !