SLOW-COOKER ROTISSERIE-STYLE CHICKEN - BETTYCROCKER.COM
All you need is four ingredients and a slow cooker to make an incredibly moist and meltingly tender crockpot whole chicken that’s way better than the store-bought version.
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Spray 5-quart oval slow cooker with cooking spray.
- In small bowl, stir together brown sugar, chili powder and salt.
- Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
- Place chicken, breast-side up, in slow cooker.
- Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.
Nutrition Facts : Calories 250 , CarbohydrateContent 5 g, CholesterolContent 85 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 5 g, TransFatContent 0 g
QUICK ROTISSERIE CHICKEN POT PIES RECIPE | RACHAEL RAY ...
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
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