Slow cooker garlic chicken

This was fantastic! The garlic gravy was great! Served with asparagus and sweet potato bake.  This would also be good with mashed potatoes.  Found here.

Ingredients:

• 1 3-4 pound chicken, cut into 8 serving pieces
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 4 heads garlic, unpeeled, separated into cloves
• ¼ cup dry white wine
• 1 tablespoon chopped fresh thyme 

What you do:

1. Season the chicken with salt and pepper.  Heat the oil in a large skillet, over medium-high heat.  Add the chicken and cook, until well browned on all sides, about 8 to 10 minutes.  Transfer the chicken to a slow cooker.
2. Pour off all but 2 tablespoons of fat in the pan.  Add the garlic cloves and sauté them over medium high heat until lightly browned (about 2 to 3 minutes).  Pour in the wine to deglaze the pan, using a wooden spoon to stir and scrape all the brown bits from the bottom.
3. Pour the garlic mixture over the chicken and sprinkle the thyme over all.  Cover and cook until the chicken is tender—for 3 hours on the low heat setting. Transfer the chicken to a platter and cover it with aluminum foil to keep it warm.  
4. Set a fine mesh sieve over a saucepan, pour all the sauce from the cooker through, and press with the wooden spoon to push as much of the liquid and the pulp through as possible.  Then bring the mixture to a simmer on the stove and season it to taste with salt and pepper.  Serve the chicken either topped with the sauce or with the sauce on the side.

Slow Cooker Sticky Chicken Legs

Yum! So good! Definitely will make again! Served with potato skins and green beans. Recipe from here.

Ingredients

• 3/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 4 garlic cloves, miced
• 1/2 teaspoon cayenne pepper
• 12-14 chicken legs
• 1/4 cup water
• 1/4 cup tomato paste

what you do:

1. Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to a bowl (you may have to double this if it's not enough). Transfer the mixture to your slow cooker then add the legs and toss to coat them with the paste.
2. Cook on low until the chicken is tender, 3-4 hours (I did high for 1 hr and low for 2-3).  Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed.  Let the wings cool for about 20 minutes.  (At this point you can put the cooled wings in the refrigerator for up to 24 hours.) 
3. Preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.  Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet.  Spray the rack well with nonstick cooking spray. 
4. In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper.  Add half of this sauce to the bowl with the wings and gently toss to coat.  Place the wings on the rack, skin side up. Broil until the wings are lightly charred, about 10-15 minutes.  Remove the pan from the oven and flip the wings over.  Brush the remaining sauce over them and return them to the oven.  Broil for another 3 minutes, or until the sauce caramelizes.

Honey Lemon Slow Cooker Chicken

 This was good. Will definitely make again.  Very easy! Serve with rice and asparagus. From here.

Ingredients:

• handful of fresh thyme leaves
• A couple of sprigs of fresh rosemary
• 1 1/2 lemons
• 2 heads of garlic peeled and and separated into cloves
• 2 medium onions
• sea salt
• fresh pepper
• 1/4 cup of honey
• 1/4 cup of chicken stock

For the sauce:

• 2 tbsp cornstarch
• 1/4 cup of cold water

1.  Rinse and dry your chicken.  Rub the chicken with olive oil and season with sea salt and fresh pepper.   Get a fry pan, drizzle with some more olive oil and let it get really hot (somewhere between medium and high).  Fry chicken on both sides to get a nice golden colour all over the chicken. 
2. Put half an onion inside the cavity of the chicken as well as half a lemon and 6 garlic cloves whole.
3. Cut up an onion on the thicker side as well as one lemon.  Take a whole head of garlic and remove the skin but leave the garlic whole.  Get a handful of fresh thyme.  
4. Put the sliced onion on the bottom of the crock pot.  Add the chicken to the crock pot breast side up.  Sprinkle the chicken with the thyme.  Cover the chicken with more onion slices, lemon slices and garlic.  
5. Finally, pour 1/4 cup of honey all over the top of the chicken and 1/4 of chicken stock to the bottom of the crock pot.  Cook  on high for 1 hour then turn to low for 4-5 more hours.  When there is one hour of cooking left add rosemary to the crock pot-just throw it in there.
6. When chicken is done strain the juice into a pot and add a mixture of 2 tbsp of cornstarch with 1/4 of cold water.  Bring the strained juices to a boil and add the cornstarch a bit at a time until your desired thickness.  Pour this over the chicken before serving. 

Slow cooker asian chicken

 This recipe is from my sister.  It was AWESOME! It seems like it's not enough sauce, but trust me, it's plenty of sauce!

Ingredients:

• 1 3-4lb whole chicken
• 1/3 cup soy sauce
• 1/3 cup firmly packed lite brown sugar
• 1/4 cup water
• 1/4 cup sherry or apple juice
• 1 tbsp ketchup
• 1/2 tsp red pepper flakes
• 2 green onions, halved + trimmed
• 1 clove garlic, pressed

1. Wash/dry chicken, remove giblets, neck, + excess fat. Put chicken in slow cooker breast side up
2. In bowl combine: everything I said above. Pour over chicken, cover and cook on high for 3.5-4.5 hrs.
3. Remove chicken.
4. Remove and discard onions. Add 2 tbsp cornstarch abd 1 tbsp water to sauce. Stir over heat. Toast 2 tbsp of sesame seeds and serve on top of chicken and white rice with a side of broccoli

Lemon-Herb Slow Cooked Chicken

I just made this and it was fantastic! I'm loving my new slow cooker!

Ingredients:

• 1 whole chicken, about 4 to 5 pounds, giblets removed
• 1 onion, diced
• 1 onion, quartered
• 1 head garlic, peeled, trimmed, cloves left whole
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 medium lemon, juiced and zest removed
• 1 lemon, quartered
• 1 tablespoon kosher salt
• 2 teaspoons fresh ground black pepper
• 1/2 cup chopped fresh basil (about 3/4-ounce)
• 1/2 cup chopped fresh rosemary
• 1 bay leaf
• 4 potatoes, thickly sliced
• Fresh basil, rosemary or lemon slices, garnish, optional

What you do:

1. Rinse chicken and place in large bowl. Set aside.
2. Place onion, garlic, olive oil, vinegar, lemon juice and zest, salt, pepper, basil and rosemary in bowl, stirring to combine. Pour half of basil-rosemary mixture over chicken, coating chicken inside and out. Place quartered onion and bay leaf inside chicken cavity. Tie legs together at end of drumsticks if desired and place in large slow cooker (crock pot), about six-quart size.
3. Toss potatoes and quartered lemon in remaining half of basil-rosemary mixture. Add to slow cooker with chicken. Cover and cook 4 to 6 hours on High or 6 to 8 hours on Low heat. Chicken is done when temperature reaches 180°F on meat thermometer. Remove chicken and vegetables to serving dish and garnish if desired with fresh basil, rosemary or lemon zest. Yield: 4 to 6 servings.