Crock Pot Cherried Chicken Recipes

Steps:

• 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
• 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
• 3. Cook on low 5-6 hours or 3-4 hours on high.
• 4. Serve with sauce.
• 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

Steps:

• Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
• Trim the chicken breasts and place on top of the bed of onions.
• Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
• Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
• When the chicken is falling apart tender, take two forks and shred the chicken.
• Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
• Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Steps:

• Layer chicken on bottom of Crock Pot.
• Combine all other ingredients in a bowl and pour over chicken.
• Cover tightly and cook on low* for 4-5 hours.
• Shred chicken with fork.
• Cook for approximately 1-2 more hours or until done through.
• Serve on hamburger buns.
• (*In my experience, Crock Pot "Low" temperatures vary greatly. As such, the first time you make this you may want to be at home so you can check your Crock Pot from time to time.).