Chicken Recipes

Below is one of our slow cooker chicken recipes that my mother first made for us. We like it a lot.

Spicy Lemon Chicken

• 1 medium onion, chopped

• 1/3 cup water
• 1/4 cup lemon juice
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast haves (medium size)
• 4 1/2 teaspoons cornstarch
• 4 1/2 teaspoons cold water
• Hot cooked angel hair pasta

In a greased slow cooker, combine the onion, water, lemon joice, oil and seasonings. Add chicken. Turn the chicken over a couple of times to coat.

Cover and cook on low for 4-5 hours or until the meat thermometer reads 170 degrees. Remove the chicken and keep warm.

In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil and then cook while continuing to stir for two minutes or until thickened. Serve with chicken over pasta. If you desire, sprinkle with parsley.
Serves 4.

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Here is another Slow Cooker chicken recipe that we really enjoy.

You can use prepared salsa and canned corn and beans in this dish.

Southwestern Chicken

• 2 cans (15 1/4 ounces each) whole kernel corn, drained
• 1 can (15 1/4 ounces) black beans, rinsed and drained
• 1 jar (16 ounces) chunky salsa, divided
• 6 boneless skinless chicken breast halves
• 1 cup shredded cheddar cheese

In a 3 quart slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken. Pour the remaining salsa over the chicken.

Cover and cook on high for 3 to 4 hours or until meat juices run clear. Sprinkle with cheese. Cover until cheese is melted, about 5 minutes.

Serves 6.

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This is another show cooker recipe

Hawaiian Chicken

• 1 pound baby carrots

• 1 medium green pepper, cut into 1/2 inch strips
• 1 medium onion, cut into wedges
• 6 boneless skinless chicken breast halves
• 1 can (20 ounce) pienapple chunks
• 1/3 cup packed brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons chicken bouillon granules
• 1/2 teasppon ground ginger
• 1/4 teaspoon garlic powder
• 3 tablespoons cornstarch
• 1/4 cup cold water
Hot cooked rice or noodles

In a slow cooker, layer carrots, green pepper and onion. Top with chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add the brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours.

Combine cornstarch and water until smooth; gradually stir into cooking joices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice or noodles.

Serves 4-6 servings.



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