CHICKEN MERLOT WITH MUSHROOMS
2 1/2 to 3 lbs. boneless,
12 oz. sliced fresh mushrooms
skinless chicken thighs
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 C. low-sodium chicken broth
1 6-oz. can tomato paste
1/4 C. Merlot or any dry red wine, or
additional chicken broth
2 T. quick-cooking tapioca
2 T. chopped fresh basil or 1 1/2 t. dried
2 t. granulated sugar
1/4 t. salt
1/4 t. freshly ground black pepper
2 C. cooked noodles
2 T. freshly grated Parmesan cheese,
preferably Parmigiano-Reggiano
Rinse chicken, pat dry and set aside.
Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the
chicken pieces on top of the vegetables.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and
pepper in a medium bowl. Pour mixture over the chicken and vegetables.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If you are
using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve,
spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.
LEMON GARLIC CHICKEN
2 lbs. chicken breasts boneless/skinless
1 1/2 t. oregano leaves crushed
1/2 t. seasoned salt
1/4 t. pepper freshly ground
2 T. butter
1/4 C. water
4 T. fresh lemon juice
4 cloves garlic minced
2 t. chicken bouillon
2 t. fresh chopped parsley
Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small
bowl. Sprinkle on the chicken and pat it in.
Fry the chicken breasts until browned in the butter. Transfer chicken to the slow
cooker.
Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any
browned bits from the bottom of the pan. Bring mixture to a boil and pour over the
chicken.
Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Add parsley and
baste chicken. Cover and cook another 15 - 30 minutes.
CHICKEN WINGS IN HONEY SAUCE
3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to
make two sections. Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a
side or until chicken is brown. Transfer chicken to slow cooker.
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For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over
chicken wings.
Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
SOUTHWESTERN CHICKEN
1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the
chicken. Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until
meat juices run clear. Serve with warm tortillas; top with cheese.
CHICKEN PAPRIKA WITH DUMPLINGS
6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tbsp. cornstarch or flour
Dumplings
:
3 eggs
1/3 cup water
2-1/2 cups all-purpose flour, sifted
Add onions to slow cooker. Add seasonings, chicken and broth
Cover and cook on LOW 5 to 6 hours
Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir
into slow cooker and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired).
Serve with dumplings (recipe below)
Dumplings
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth.
Drop from teaspoon into boiling salted water and cook until dumplings rise to the top,
approximately 10 minutes.
