Chicken Marengo Crock Pot Recipes

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
• Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
• Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Steps:

• 1. Season the chicken with salt and pepper. Brown on both sides in the oil. Then place at the bottom of the Crock Pot.
• 2. Add the onion and garlic to the pan. Cook until they lightly caramelize.
• 3. Whisk together the mango nectar, curry powder, pepper, and instant bouillon.
• 4. Pour the nectar mix over the chicken and cover with the cooked onions.
• 5. Cover and cook on low for 3-4 hours or until chicken probes to 170F.
• 6. Remove chicken and onion to a platter and keep warm.
• 7. Stir together the corn starch with water until mixed. Then whisk into the liquid in the Crock Pot. Add drained mango fruit.
• 8. Cook uncovered on high, stirring frequently until sauce thickens (15 minutes or so). Add chicken and onion back to the Crock Pot to warm with sauce.
• 9. Garnish with fried onion bits and serve with rice or mashed potatoes.

Steps:

• Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Steps:

• Combine wine and spaghetti sauce mix in crock pot.
• Add chicken thighs, stirring to somewhat coat.
• Cook on low for 6-7 hours, or on auto for 4-5 hours.
• Turn crock pot to high.
• Add tomatoes, cut into eighths, and mushrooms, whole or sliced.
• If gravy is thinner than you would like it, add cornstarch mixed with a little cold water.
• Cook on high 30-40 minutes.
• This is very good served over noodles or with mashed potatoes.

Steps:

• Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
• Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.