Slow Cooker Essentials Chicken W Kickin Spices Recipes

Steps:

• 1. PREP/PREPARE
• 2. Based on the cooking method we are using, you will need a slow cooker, or Instant Pot. However, you could use a heavy-bottomed pot with a lid, throw it into a 250f (120c) for a couple of hours, and Bob's your uncle :-)
• 3. If you like crispy skin (I do) then when it is finished, place it under the broiler for a few minutes, and you will have juicy meat, with a crispy skin... Best of both worlds.
• 4. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice mix should last 4 - 6 months.
• 5. Although the giblets and neck are not required for this recipe, I would suggest freezing them and then using when you want a yummy gravy... Waste not, want not.
• 6. Gather your ingredients (mise en place).
• 7. Mix all the spices together, and either properly store until needed, or use right away, and that is what we are going to do.
• 8. Place some veggies into the bowl of your slow cooker.
• 9. Add the rack and the chicken stock, making sure the level of the stock is below the rack.
• 10. If you do not have a rack, no worries. Just make sure the level of the stock is below the veggies and lay the chicken right on top.
• 11. Add the bird on top of the rack, then rub the softened butter over the bird, and sprinkle the dry rub on top... Be generous.
• 12. Place the lid on the cooker, and slow cook on high for 3 - 4 hours, or until an instant-read thermometer reads 165f (73c), when inserted into the thickest part of the thigh.
• 13. If you want crispy skin, you can throw it under the broiler for about 3 - 4 minutes.
• 14. PLATE/PRESENT
• 15. I like serving it on a platter, or pan, surrounded by all those good veggies, and drizzled with a bit of the juices from the slow cooker. But you can always serve it up pre-carved, and individually plated with the veggies. Enjoy.
• 16. Keep the faith, and keep cooking.

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.
• In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).