RACHAEL RAY CROCK POT CHICKEN RECIPES
SLOW COOKER MEAL: HONEY-LEMON CHICKEN ... - RACHAEL RAY SHOW
Slow Cooker Meal: Honey-Lemon Chicken with Potatoes
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- In a skillet, heat EVOO over medium-high heat
- Season chicken with salt and pepper, and brown on both sides
- Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot
- Season with salt and pepper
- Lay the browned chicken over the veggies and drizzle with honey
- Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low
- Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle
NO-PEEKING PEKING CHICKEN | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours 0 minutes
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper and place in a greased 6- to 7-qt. slow cooker.
- In a small bowl, combine 3/4 cup scallions, the garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 165 degrees , about 4 hours. Serve with the pan juices, sprinkled with 1/4 cup scallions.
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Total Time 30 minutes
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- Add the rice to the skillet and cook, stirring, until light golden, 3 minutes. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1 tbsp. salt and 1 1/2 tsp. paprika to the slow cooker. stir to combine. Cover and cook on high heat until the rice is tender, about 1 3/4 to 2 hours. stir in the peas; cover and let stand for 10 minutes. Top with the parsley; serve with the lemon wedges.
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- Heat the oil in a large Dutch oven or large, deep skillet over medium-high heat. Season the chicken liberally with salt and pepper. Brown the chicken in two batches to avoid crowding the pan until well-browned. Remove the cooked chicken pieces to a plate. Add the vegetables, garlic, red pepper flakes and bay leaves to the pot and sweat to soften, 7-8 minutes. Add the wine, bring to a bubble, then add the chicken pieces back to the pot and simmer, 35-40 minutes uncovered; you should have about 1 cup of liquid left. Add the stock and dried fruit; simmer for 8-10 minutes more to plump the fruit. Garnish dish with nuts and sage, and serve in shallow bowls with bread for mopping.
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