Slow Cooker Chicken Hot Pot | Slow Cooker Chicken Recipes

The best thing about this time of year is being able to enjoy hearty, soul warming winter foods like this delicious Chicken Hot Pot.

Chicken and vegetables simmer slowly in a mild mustard and herb sauce. The bacon adds flavor and keeps the chicken moist.

There is nothing better than setting this going in the morning, knowing that you are coming home to a warm and aroma filled house, and a really yummy dinner, at the end of a long cold day.

This Cuisinart programmable 4 quart slow cooker will cook your dinner and keep it warm for you until you are ready to serve.  It's like an extra pair of hands in the the kitchen!  And when it's time to tidy up at the end of the meal, the Cuisinart's retractable cord stows itself for easy handling and storage - what a great idea!

Chicken Hot Pot

Serves 6

Cook on low for 8-½ to 10 hours or on high for 4-½ to 5-½ hours

6 chicken thighs, skinless, boneless, trimmed of all fat

1lb (450g) potatoes, peeled and diced into 2cm cubes

1lb (450g) pumpkin, peeled, de-seeded and diced into 3cm cubes

3 Tbsp flour

½ tsp onion salt

1½ tsp dried thyme

6 rashers streaky bacon

¾ C chicken stock

1½ Tbsp dijon mustard

1½ Tbsp tomato paste

chopped fresh thyme to garnish

• Toss pumpkin and potato in flour in a plastic bag, tip into slow cooker.
• Sprinkle onion salt and thyme over vegetables.
• Wrap a bacon rasher around each piece of chicken and arrange chicken on top of vegetables in the slow cooker.
• In a small bowl, combine chicken stock, mustard and tomato puree, spoon evenly over chicken.
• Cover and cook on low for 8-½ to 10 hours or on high for 4-½ to 5-½ hours.

Garnish with thyme and serve with seasonal green vegetables and mash or a crusty bread.

Enjoy!

Previous Post: Satay Pork Meat Balls | Slow Cooker Pork Recipes

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Moroccan-Style Chickpea and Chicken Soup | Crock Pot Chicken Soup Recipe

This soup makes a substantial and delicious meal for four to six adults. Hearty and warming enough to serve in the depths of winter, it is also light and fresh enough to enjoy as an easy summer meal.

To make a soup meal more fun, it is nice to have some special soup bowls to serve substantial soups like this one in.  This color is perfect for winter - click the picture to see the other colors this bowl is available in.

Moroccan-Style Chickpea and Chicken Soup

Serves 4 to 6

Cooks in 3½ to 4½ hours on low

1 Tbsp olive or canola oil

2 large boneless, skinless, fat trimmed chicken breasts (about 1lb or 500g)

1 medium to large onion, peeled, quartered and sliced

1 large carrot, peeled and diced

1 tsp ground cumin

1 tsp ground coriander

½ tsp tumeric

½ tsp chilli powder

¼ tsp ground cinnamon

2 x 400g canned diced tomatoes in juice

3 Cups chicken stock

2 x 300g cans chickpeas, rinsed and drained

1 tsp paprika

zest and juice of a lemon

½ – 1 tsp salt

garnish with 3-4 Tsp chopped fresh coriander and sour cream when serving

• Heat the oil in a large frypan. Add the chicken breasts, whole, and cook over a high heat for 2 minutes on each side, brown lightly. While they are cooking, prepare the vegetables.
• Coat the inside of the crock pot insert with non-stick spray. Transfer the lightly browned chicken to the slow cooker.
• Add the vegetables to the frypan and scramble fry for 3-5 minutes to soften the onion. Stir in the cumin, coriander, tumeric, chilli powder and cinnamon, continue to cook for another minute.
• Add the vegetables and the remaining ingredients (except garnish). Stir to combine, cover and cook on low for 3½ to 4½ hours.
• Remove chicken from slow cooker and set aside until cool enough to handle. Using two forks, shred the meat and return it to the slow cooker. Stir in most of the fresh chopped coriander and cook for another 15-30 minutes.

Serve the soup in pre-warmed soup bowls, add a little dollop of sour cream, sprinkle with chopped coriander and with team up with a crusty loaf or warmed flat breads.

Previous Post: Sausage and Potato Slow Cooker Curry | Easy Slow Cooker Recipe

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Slow Cooker Cranberry Chicken | Slow Cooker Chicken | 4 Quart Slow Cooker

I love to cook slow cooker chicken recipes, they always make the meat so tender and tasty.  And I especially like a well flavored slow cooker chicken casserole, like this Cranberry Chicken recipe.  A 4 quart slow cooker, such as this magnificent Cuisinart is ideal for this slow cooker chicken recipe.

It's a very more-ish, tasty recipe and should be enjoyed by all the family.

The recipe calls for chicken thighs, but if you want to use another cut of chicken, that will work just as well, use the weight measurement given, as your guide.  Enjoy!

Slow Cooker Cranberry Chicken

Serves 5-6

Cook on low for 6-7 hours or on high for 3-½ to 4 hours

7-8 boneless, skinless chicken thighs, about 2.2lbs /1kg

3 Tbsp flour

3 cloves garlic, crushed

1 tsp onion salt

¼ tsp ground cloves

zest of one orange

3 Tbsp tomato paste

3 Tbsp marmalade

¼ C lemon juice

½ C chicken stock

½ C dried cranberries

• Toss chicken with flour in a plastic bag, shake off any excess.
• Put the remainder of the ingredients in the slow cooker then add chicken, turn through sauce so chicken is coated.
• Cook on low for 6-7 hours or on high for 3-½ to 4 hours.

Serve with couscous or rice, julienne carrots, green vege and or salad.

Previous Post: Crock Pot Beef Stew and Chickpeas with Spinach 

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Getting Ready For Thanksgiving? Slow Cooker Turkey Recipes | How To Cook Turkey In A Slow Cooker

Slow Cooker Chicken Legs with Chili, Ginger and Pineapple | Easy Chicken Crock Pot Recipe

Whole chicken legs are often on special at the supermarket, so next time you buy some, grab a can of pineapple too and make this tasty treat for the family.   If you have a meals worth of rice in the fridge that you have prepared earlier, and some Asian inspired stir fry vegetables in the freezer that you can quickly stir fry, you will be able to serve dinner in minutes with this dish.  Adjust the level of 'spice' to suit your family's taste and this crock pot chicken recipe is sure to become a family favorite!

Chicken legs are ideally cooked in one layer, so if you are cooking 6 chicken legs and in a 6 quart slow cooker, life gets easier. But what do you do if most of the time you only need a 4 quart slow cooker to feed the family?

Introducing the most versatile and practical solution to this dilemma - a multiple insert slow cooker!

This 3 in 1 slow cooker with multiple inserts is the perfect crock pot as you have a 2, 4 and 6 quart slow cooker that takes up no more space than the base, as the slow cooker inserts nest inside each other for storage.  You will find desserts, sauces and oatmeal work out great in the 2 quart, the mid size is great for stews and puddings and the large slow cooker insert is wonderful for slow cooker legs - like in this recipe!

Slow Cooker Chicken Legs with Chili, Ginger and Pineapple | Easy Chicken Crock Pot Recipe

Serves 4-6
Cook on low for 5 to 7 hours

2 Tbsp all purpose flour
2/3 C chicken stock
14oz / 450g can pineapple pieces in juice
2 tsp chili powder
½ tsp ground ginger
few drops of hot pepper sauce
1 onion chopped
2 sticks celery chopped
4-6 chicken legs
freshly ground salt and pepper to taste

• Add the flour and a little of the stock to the slow cooker, stir to mix, then add the rest of the stock.
• Add the pineapple and juice, and stir to combine.
• Add the chili powder, ginger, hot sauce, onions and celery, stir to combine.
• Place chicken legs in last, season to taste.
• Cover and cook on low for 5 to 7 hours.
• Serve with rice and quick steamed greens or a salad.

Enjoy!

Previous Post:  Slow Cooker Pepper Steak | Crock Pot Beef

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

3 in 1 Slow Cooker - A Crock Pot with Multiple Inserts

The Hamilton 3 in 1 slow cooker is the ultimate in versatility!  As you can see in the picture, you get a slow cooker base and 3 different sized inserts - a 2 quart, 4 quart and 6 quart.
Can't Decide What Size Slow Cooker to Buy?
A small crock pot (2 quart) will make 3-6 servings of Marinara Sauce or cook 2-3 chicken thighs or breasts or a small 2-3lb whole chicken or roast.
A mid sized crock pot (4 quart) will give you 4-6 servings of chili or make a casserole with 3lb of chicken pieces or cook a 3lb roast.
A large crock pot (6 quart) will produce 6-9 servings or chili or chicken casserole and cook about a 7lb roast.

Perfect if you have a varying number of people to serve dinner for.  Just choose the pot to fit the number of servings you need or the quantity of food you want to prepare.  Great if you are a smaller family or a couple that entertain - plenty for everyone.  Your recipe book that is included with the Hamilton Beach 33135 instructions, has a nice recipe for the 2 quart insert, for Artichoke dip that serves 8.

The "Back Yard Barbecue Meatballs" cooked in the 6 quart insert (serves 10-12) sounds great for when there is a crowd to feed. And the "Apple Ginger Compote wit Toasted Walnuts" served with vanilla icecream sound delicious - I would have to make sure I reserved some for breakfast the next morning!  It sounds like it would be great with muesli and yogurt!

My favorite recipe from the instruction manual is the kind of recipe that I would cook anytime.  This one's a keeper - make sure you add it to your slow cooker chicken recipes! It is from the 2 quart slow cooker recipes, so if you have a larger slow cooker, you can increase the serving size easily to match.

Chicken Breasts with Lemon and Fresh Rosemary
2-3 chicken breasts (skin on, bone-in), rinsed and patted dry
Juice of 1 lemon
3 sprigs of fresh rosemary
2-3 tablespoons smoked paprika
Salt and freshly ground pepper

Place chicken breasts in stoneware dish. Pour lemon juice over chicken breasts and sprinkle liberally with smoked paprika. Season chicken breasts with salt and freshly ground pepper. Top with rosemary sprigs. Cook on LOW for approximately 4 hours or on HIGH for approximately 3 1/2 hours until internal temperature reaches 180ºF (82ºC)*. Serves 6.

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