CROCK POT HERB CHICKEN RECIPES

Steps:

• Combine the dried spices in a small bowl.
• Loosely chop the onion and place it in the bottom of the slow cooker.
• Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
• Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
• Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!

Steps:

• Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
• When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
• Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
• Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
• After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
• Discard the bay leaves and serve over brown rice.
• Makes about 5 3/4 cups.