Red White And Brew Slow Cooked Chicken Recipes

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RED, WHITE AND BREW SLOW-COOKED CHICKEN



Red, White and Brew Slow-Cooked Chicken image

Thrifty whole chicken is cut up and simmered in a spicy tomato sauce. I serve it with crusty bread so we can mop up and enjoy every last drop of sauce.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
1 tablespoon ground mustard
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup beer or nonalcoholic beer
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 envelope (1-1/4 ounces) chili seasoning
Hot cooked pasta

Steps:

  • Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside., Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender. , Thicken cooking liquid if desired. Serve chicken with pasta.

Nutrition Facts : Calories 343 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 30g protein.

SIMPLE SLOW ROAST CHICKEN



Simple Slow Roast Chicken image

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

Provided by FrackFamily5 CA->CT

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1 onion, quartered
1 (4 pound) whole chicken

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
  • Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
  • Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g

SLOW-COOKED ITALIAN CHICKEN



Slow-Cooked Italian Chicken image

With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta. My father loved this dish. -Deanna D'Auria, Banning, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 16

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta
Optional: Grated Parmesan cheese and minced fresh basil

Steps:

  • Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Remove chicken and keep warm. , Pour cooking juices into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and pasta. Top with Parmesan and basil if desired.

Nutrition Facts : Calories 231 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 818mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN



Red, White, and Blueberry Grilled Chicken image

These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon ground dried chipotle pepper
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cloves minced garlic
4 skinless, boneless chicken breast halves
⅓ cup white sugar
⅓ cup apple cider vinegar
2 cups fresh blueberries
salt and freshly ground black pepper to taste

Steps:

  • Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  • Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
  • Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
  • Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  • Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
  • Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Nutrition Facts : Calories 279 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1540 mg, Sugar 24.2 g

WHITE- AND RED-COOKED CHICKEN



White- And Red-Cooked Chicken image

Number Of Ingredients 6

1 chicken (4 to 5 pounds)
4 cups water
1/4 pound fresh mushrooms
4 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon salt

Steps:

  • 1. Wipe chicken with a damp cloth and place in a heavy pan with cold water. Bring to a boil over medium heat then simmer, covered, 30 minutes. Pour off liquid, reserving it for stock. 2. Stem fresh mushrooms. Add to chicken, along with soy sauce, sherry and salt. 3. Simmer, covered, 1 hour, turning bird once or twice for even coloring. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS



Slow-Cooker Dijon Chicken With Barley and Mushrooms image

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories     dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
  • At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
  • In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

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