PAPRIKA CHICKEN SLOW COOKER RECIPES

BAKED SLOW COOKER CHICKEN RECIPE | ALLRECIPES

Baked Slow Cooker Chicken Recipe | Allrecipes image

Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner.

Provided by 'Cotton' Couch

Categories Whole Chicken

Total Time 120 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

Steps:

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Nutrition Facts : Calories 407.8 calories, CarbohydrateContent 0.2 g, CholesterolContent 141.9 mg, FatContent 28.5 g, FiberContent 0.1 g, ProteinContent 35.2 g, SaturatedFatContent 8.2 g, SodiumContent 132.5 mg

SLOW-COOKER BRISKET WITH SMOKED PAPRIKA RECIPE | MYRECIPES

Slow-Cooker Brisket with Smoked Paprika Recipe | MyRecipes image

Save time and oven space and use a slow-cooker for brisket that's tender when pierced, with a rich, velvety sauce. Start in the morning and you'll have brisket by dinnertime.

Provided by Jerry Anne Di Vecchio

Total Time 8 hours 45 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 3- to 3 1/2-lb. piece beef brisket (preferably the point cut)
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 ½ cups finely chopped onions
1 cup diced carrots
1 teaspoon black peppercorns
1 dried bay leaf
½ teaspoon dry mustard
About 1/2 tsp. salt
2 ½ cups low-sodium beef or chicken broth
¼ chopped flat-leaf parsley

Steps:

Trim outer fat of brisket to about 1/4 in., then pat dry. Heat oil in a large frying pan over medium-high. Add brisket and brown all over, 10 to 15 minutes. Place in a 5- to 6-qt. slow-cooker.
Swirl butter into frying pan, then add onions and carrots. Cook, stirring often, until onions are lightly browned, about 10 minutes.
Stir in paprika, Worcestershire sauce, peppercorns, bay leaf, mustard, and 1/2 tsp. salt. Pour in broth, increase heat to high, and scrape up browned bits. Reduce heat and simmer 5 minutes to combine flavors.
Pour vegetables and broth over meat. Cover. Turn heat to low (meat should simmer gently but not boil) and cook until meat is tender when pierced with a fork, 6 to 8 hours. Lift meat to a platter, cover with foil, and let rest 15 minutes.
Pour sauce into a large frying pan and boil over high heat until reduced to about 1 cup. Slice brisket across the grain, top with parsley, and serve with sauce.

Nutrition Facts : Calories 887 calories, CarbohydrateContent 7.4 g, CholesterolContent 192 mg, FatContent 76 g, FiberContent 1.6 g, ProteinContent 42 g, SaturatedFatContent 31 g, SodiumContent 596 mg

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SLOW-COOKER BRISKET WITH SMOKED PAPRIKA RECIPE | MYRECIPES

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