Crock Pot Fried Chicken Recipes

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CROCK POT FRIED CHICKEN



Crock Pot Fried Chicken image

Make and share this Crock Pot Fried Chicken recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 23m

Yield 18 serving(s)

Number Of Ingredients 8

18 chicken drumsticks (or however many will fit nicely into your crockpot, if frozen thaw the drumsticks)
1/4 cup butter
1/4 cup flour (I used Pamela's)
2 teaspoons seasoning salt
1 tablespoon italian seasoning
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper

Steps:

  • Combine all the spices and the flour in a freezer bag or in a shallow dish. Dredge each chicken piece well, and plop into your crockpot. I used the shallow dish method, because we were out of freezer bags.
  • When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
  • Cook on high for 6 hours or on low for 8-10 hours.

Nutrition Facts : Calories 147.4, Fat 8.9, SaturatedFat 3.4, Cholesterol 65.9, Sodium 83.3, Carbohydrate 1.5, Fiber 0.1, Protein 14.3

POTLUCK FRIED CHICKEN



Potluck Fried Chicken image

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 large eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds each), cut up
Oil for frying

Steps:

  • In a large shallow dish, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in flour mixture, a few pieces at a time, and turn to coat., In an electric skillet, heat 1 in. oil to 375°. Fry chicken, a few pieces at a time, until golden and crispy, 3-5 minutes on each side. , Place in 2 ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° until juices run clear, 25-30 minutes.

Nutrition Facts : Calories 497 calories, Fat 29g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 693mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.

SLOW-COOKER FRENCH ONION CHICKEN



Slow-Cooker French Onion Chicken image

Caramelized sweet onions slow cook with bone-in chicken breasts to make a delicious French onion-style dish. Serve with slices of toasted garlic cheesy bread so you can soak up the flavorful sauce. Add a side of Betty Crocker™ mashed potatoes for a complete dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 4

Number Of Ingredients 14

1/4 cup butter
8 cups halved and thinly sliced sweet onions (about 3 large onions)
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 bone-in skin-on split chicken breast halves (about 3 lb)
2 tablespoons cornstarch
2 tablespoons cold water
Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
2 tablespoons butter
1/4 teaspoon garlic powder
8 slices French bread, cut in 1-inch slices
1/2 cup shredded Swiss cheese (2 oz)

Steps:

  • Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
  • Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
  • Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
  • Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
  • Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
  • Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

Nutrition Facts : Calories 840, Carbohydrate 61 g, Cholesterol 200 mg, Fat 2 1/2, Fiber 4 g, Protein 66 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 7 g, TransFat 1 1/2 g

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