Cooking chicken the same way time and time again can get boring for any person’s taste buds. Instead of having the same baked, fried, or boiled version time and time again, there are many different crock pot recipes that put a new spin on a staple ingredient. The best part is that after all the ingredients are placed in the slow cooker, it can be set for hours and forgot about. Then, when hunger hits, dinner is already done.
Chicken Tikki Masala
Chicken Tikki Masala is an oriental-style dish that can be thrown together quickly by anyone that can chop and measure ingredients. After it is all put together properly into the crock pot it should be cooked on low for 8 hours. This delicious dish can serve up to four hungry adults.
- 1/4 C fresh cilantro leaves
- 1 T. squeezed lemon juice
- 1 C. basmati or another type of long-grain white rice
- 1/2 C. cream
- 2 cloves chopped garlic
- 2 T. canned tomato paste
- 2 tsp. garam masala
- 1 – 1/2 lbs. chicken thighs, boneless and skinless
- 1/2 English cucumber, cut in half and sliced thin
- 1 15-oz can crushed tomatoes
- 1 onion chopped, medium
- Salt and ground black pepper
Using a medium crock pot, mix together the crushed tomatoes, chopped onion, chopped garlic, canned tomato paste, garam masala (an Indian spice blend), 3/4 tsp of the salt and a 1/4 tsp of the black pepper.
Next, set the chicken in on top of the mixture. Cover the pot and cook for 8 hours on low or 4 hours on high. Ensure the chicken is cooked thoroughly.
In a separate bowl combine the cucumber and cilantro along with the freshly squeezed lemon juice. Season the mixture with 1/4 tsp of both salt and black pepper. This should be covered and refrigerated. It can be left in the fridge until it is time to serve the meal.
About 20 minutes before it is time to eat, the rice can be cooked according to the directions. Before serving the dish add the heavy cream to the slow cooker. Serve up the chicken over the rice and top it with cucumber relish.
Pulled chicken puts a unique spin on the more traditional pulled pork. It can be served in a variety of ways including over mashed potatoes, in a sandwich, or with pasta. For a healthier option, match it with shredded cabbage, a low-fat dressing, and celery seed. This straightforward recipe serves 8.
- 2 – 1/2 pounds chicken thighs, trimmed of fat, boneless and skinless
- 1 Tbsp. canned tomato paste
- 1 8-oz. can store-bought tomato sauce
- 1 4-oz. can chopped green chilies, drained
- 3 Tbsp apple cider vinegar
- 1 Tbsp. traditional Worcestershire sauce
- 2 tsp. dry mustard
- 1 small finely chopped onion
- 1 minced clove garlic
- 2 Tbsp. fresh honey
- 1 Tbsp. paprika
- 1 tsp. ground chipotle chili
- 1/2 teaspoon kosher salt
Bring together the canned and drained chilies, tomato paste, tomato sauce, apple cider vinegar, fresh honey, smoked or sweet paprika, dry mustard seasoning, ground chipotle, Worcestershire sauce, and kosher salt. Mix together in a medium-sized slow cooker until it is completely smooth.
Next, add the meat, chopped onion, and minced garlic. Stir until well blended. Cover and cook these ingredients on low about 5 hours. It is done when the chicken can easily be pulled apart. Finally, shred the chicken and return it to the sauce mixture in the pot. Stir and serve.