Crockpot Szechuan Chicken Recipes

CROCKPOT SZECHUAN CHICKEN RECIPE

Steps:

• Cook chicken in Crock Pot on HIGH for 3 hours or on LOW for 6 hours {covered}
• After cooking 3 hours on HIGH, or 6 hours on LOW, drain juices from Crock Pot.
• Remove chicken, cut into cubes, then transfer back to Crock Pot.
• Pour both bottles of Szechuan Sauce over chicken. Add Red and Green Bell Peppers, and stir.
• Cook on HIGH for 30 more minutes {covered}, or until done.
• While chicken is cooking in sauce, cook Rice Noodles in hot water (per instructions on box).
• Once Rice Noodles are cooked, drain noodles, then add to Crock Pot, and stir into chicken and sauce mixture until well combined.
• Serve immediately, garnished with Green Onions and Peanuts. ENJOY!

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.