Slow Cooker Chicken Recipes Recipes Recipe For Banana

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SLOW-COOKER BANANA BREAD



Slow-Cooker Banana Bread image

I love to use my slow cooker. I started to experiment with making bread in it so I wouldn't have to heat up my kitchen by turning on my oven. It's so easy and simple. I make this slow-cooker banana bread all the time. -Nicole Gackowski, Antioch, California

Provided by Taste of Home

Categories     Snacks

Time 2h40m

Yield 16 servings.

Number Of Ingredients 5

5 medium ripe bananas
2-1/2 cups self-rising flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
Cinnamon sugar, optional

Steps:

  • Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.

Nutrition Facts : Calories 210 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 276mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC



Slow Cooker Chicken With 20 Cloves of Garlic image

This weeknight-friendly version of the French classic - chicken with 40 cloves of garlic - has half the amount of garlic, because a slow cooker doesn't get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.

Provided by Sarah DiGregorio

Categories     dinner, beans, one pot, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 12

1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
20 garlic cloves (about 2 heads of garlic), smashed
1/3 cup white wine
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 large thighs)
1/2 lemon, juiced (about 1 tablespoon)
2 scallions, trimmed, white and light green parts thinly sliced
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
  • Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
  • Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.

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