CHICKEN RECIPE IN SLOW COOKER RECIPES

Name: Slow-cooker Spanish chicken
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 35 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 Spanish onion, halved and sliced; 12 large bone-in chicken thighs, skin removed; 225g pack chorizo picante, thickly sliced; pack of 3 mixed colour peppers, cut into chunks; 150g (drained weight) pitted Spanish pimento stuffed green olives; 300ml dry white wine (serve the rest of the bottle with the meal); 300ml chicken stock; 1 tbsp tomato purée

SLOW COOKER SPANISH CHICKEN RECIPE - BBC GOOD FOOD

Slow cooker Spanish chicken recipe - BBC Good Food image

This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 6 hours 35 minutes

Prep Time 15 minutes

Cook Time 6 hours 20 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 Spanish onion, halved and sliced
12 large bone-in chicken thighs, skin removed
225g pack chorizo picante, thickly sliced
pack of 3 mixed colour peppers, cut into chunks
150g (drained weight) pitted Spanish pimento stuffed green olives
300ml dry white wine (serve the rest of the bottle with the meal)
300ml chicken stock
1 tbsp tomato purée

Steps:

Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.
Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

Nutrition Facts : Calories 447 calories, FatContent 27 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.9 milligram of sodium

SLOW-COOKER CHICKEN TINGA TACOS RECIPE - NYT COOKING

Slow-Cooker Chicken Tinga Tacos Recipe - NYT Cooking image

Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.

Provided by Sarah DiGregorio

Total Time 6 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 pounds boneless, skinless chicken thighs
1 cup crushed tomatoes, preferably fire roasted (about 9 ounces)
5 garlic cloves, smashed and chopped
1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 fresh or dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 white or red onion, thinly sliced
Coarse kosher salt
Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn
1/2 teaspoon onion powder
Juice of 1/2 lime (about 2 teaspoons), plus more to taste
8 corn tortillas or tostadas
Mexican-style crema or sour cream, for serving
Sliced avocado, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

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