Time 4h15m Yield 4 servings Number Of Ingredients 12 Steps:
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat. Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.
Time 4h15m Yield 3 Number Of Ingredients 8 Steps:
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Time 4h30m Yield 6 Number Of Ingredients 15 Steps:
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients. Cover; cook on High heat setting 4 hours. Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
Time 4h10m Number Of Ingredients 21 Steps:
Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened. Add the chicken and cook for 3-4 minutes until just sealed. Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon. Stir to coat the chicken and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk. Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low. Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in). If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking. Sprinkle with coriander (cilantro) and serve with rice.
Time 4h10m Yield 4 Number Of Ingredients 12 Steps:
Place olive oil in the bottom of a slow cooker. Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl. Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste. Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). When you’re ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.
Time 3h50m Number Of Ingredients 10 Steps:
In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes. In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).
Time 3h10m Yield 6 servings. Number Of Ingredients 6 Steps:
Place chicken in a 3-qt. slow cooker. Combine broth, lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, about 3 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in lime zest. Serve with cilantro if desired.
Time 6h10m Yield 6 , 6 serving(s) Number Of Ingredients 12 Steps:
In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns. Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork. With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice.
More about “slow cooker spicy chicken recipes”
Time 4h25m Number Of Ingredients 13 Steps:
Preheat a 5- to 6-quart slow cooker. In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken. Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken. Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours). Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.
