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Chicken Recipes: Baked and Slow Cooker/Crock Pot

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—  Slow Cooker  —
See Marinade Page for many usable ones.

Ninja Multi Cooker 3 in 1 Cooking System

Roasting: Steam and heat penetrate food quickly, keeping natural juices inside while cooking food evenly.
(You set the dial to Oven.)

Slow Cooking: Sear and sauté, then slow cook in the same appliance for slow cooking.
(You set the dial to Stovetop first, then to Slow Cook.)

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Baked: Lemon Based

Lemon Marinated Chicken

2 large chicken breasts -- bone in and skin on
1/2 cup lemon juice
2 Tablespoons Dijon mustard
1 cup Extra Virgin Olive Oil
Salt and Pepper

Sprinkle chicken breast with salt and pepper. Combine all ingredients. 
Pour half over chicken and let sit for 2 hours or more, up to overnight in 
the fridge.

Roast chicken breasts at 350 degrees F for 35 to 40 minutes. After it's 
cooked pour the other half of the marinade over the chicken. Cover and let 
sit for ten minutes. Slice it up and serve. Serves: 2

Recipe Notes: I give this recipe five stars. Also, this marinade is 
wonderful for fish as well as steak.

Recipe By: Ina Garten, from: rec.food.recipes
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Lebanese Chicken

3/4 c Lemon juice
8 lg Garlic clove(s), minced
2 tb Thyme, minced or
2 ts Dried thyme
1 tb Paprika
1 1/2 ts Ground cumin
3/4 ts Cayenne pepper
2 Chickens (3 lb ea) Split lengthwise, backbones
Removed and discarded Lemon wedges to garnish.

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper
in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour
marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours
or overnight, turning occasionally.
Preheat oven to 425 F. Transfer chicken and marinade to large roasting pan.
Season chicken with salt and pepper. Bake until chicken is golden brown and
cooked through, basting occasionally with pan juices, about 50 min.
Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices
separately.

From: Assouk.com: Free Lebanese Recipes
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North African Roast Chicken Thighs with Raisins, Almonds, and Apricots

In this dish we see a commonly used technique for cooking with spices,
which is to add them at the saute stage and sweat them to bring out their
flavors. Serves 4 to 6 as entree

12 skinless chicken thighs (bones in)
Salt and freshly cracked black pepper to taste
2 tablespoons virgin olive oil
1 yellow onion, thinly sliced
1 tablespoon minced garlic
2 small to medium-sized sweet potatoes, peeled and cut into bite-size chunks
1 tablespoon minced ginger
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
2 teaspoons salt
4 cups chicken stock
2 tablespoons lemon juice (about 1/2 lemon)
1/4 cup raisins
1/4 cup dried apricots, chopped
1/4 cup blanched almonds, roughly chopped
1 tablespoon minced fresh red or green chile pepper of your choice

Heat the oven to 350°F. Sprinkle the chicken thighs with salt and pepper.
In a large saute pan, heat the olive oil over medium heat until hot but not
smoking; add the chicken thighs and cook, moving around every couple of
minutes, until well browned on all sides, 5 to 7 minutes. Remove and set
aside.

Add the onion slices to the saute pan and saute over medium heat, stirring
frequently, until they begin to brown, 5 to 7 minutes. Add the garlic and
cook, stirring frequently, 1 additional minute. Add the sweet potatoes,
ginger, spices, and salt and cook, still stirring frequently, for 1 more
minute. Add the stock, reserved chicken thighs, and all the remaining
ingredients and bring to a boil.

Cover the saute pan, put it in the preheated oven, and cook until the
chicken thighs are tender and cooked through, 20 to 25 minutes. Season with
salt and pepper and serve.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Chicken Thighs with Lemon and Garlic

Another good recipe for chicken is to place sliced lemons and peeled garlic
cloves (lots of them) under the skin, put lemon halves and half an onion
into the cavity. Perhaps rub chicken with dried thyme. Roast the chicken.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Baked Greek Chicken

1 whole broiler/fryer chicken, about 5 lbs, cut in 6 pieces
3/4 tsp salt
2 lemons
3 cloves garlic, minced
1 Tbs fresh oregano, chopped
1/8 tsp black pepper
1 Tbs olive oil
1 fennel bulb (about 1-1/2 lbs) trimmed, cored and sliced
1/3 c pitted kalamata olives, halved

Heat oven to 425 degrees. Pat chicken dry. Loosen skin and sprinkle 1/4 tsp
salt under skin. Grate zest of 1 lemon, cut lemon in heal and juice. In
small bowl, stir together 2 tsp of the zest, 2 Tbs of the lemon juice,
remaining 1/2 tsp salt, the garlic, oregano and pepper. Tuck half of this
mixture under skin of chicken. Cut peel off second lemon; chop fruit into
pieces.

Add olive oil to remaining herb mixture in the bowl. Toss with sliced 
fennel and chopped lemon. Transfer to a large baking dish. Top with chicken
pieces and bake at 425 for 40 mins or till breast meat registers 160 
degrees.

Remove from oven. Sprinkle olives on top.

Adapted from: GroupRecipes: Recipe Discovery.
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Chicken A La Greque

1 Tbsp dried oregano
1/4 tsp. pepper
1 chicken (3 pounds), cut up
1/4 cup olive oil
2 Tbsp lemon juice

Preheat oven to 400F. Combine oregano and pepper in a small dish. Rub
seasonings into chicken. Arrange in a 13 x 9 x 2 inch baking dish. Blend
together olive oil and lemon juice. Pour over chicken pieces. Bake 40
minutes, until tender.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Italian Chicken

2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, crushed
1/4 tsp dried oregano
1/8 tsp pepper

Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.
Cover and refrigerate for 8-12 hours, remember to turn it over
occasionally. One hour before serving, heat oven to 450F. Line a baking
sheet with foil, and put chicken on. Put pan in oven, reduce heat to 325F.
Bake 35-45 minutes.

From JoAnn Betten
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Italian Chicken

6 boneless, skinless chicken breast halves
1/2 cup homemade paleo Italian salad dressing (Water, lemon juice, oil, 
    chopped bell peppers, and a various herbs and spices including oregano, 
    garlic, fennel, dill and salt. Onion and garlic can also be used to 
    intensify the dressing's flavour.)

In a shallow dish, pour dressing over chicken. Cover and marinate in the
refrigerator up to 3 hours. Remove from refrigerator, bake chicken in the
marinade at 425 degrees for 20 minutes or until chicken is no longer pink.
You can also grill this recipe, after marinating, discard marinade, and use
another 1/4 cup of dressing to brush on chicken while cooking. Cook until
chicken is no longer pink inside.

From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead]
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Garlic Chicken

1/4 cup olive oil
1 large onion, diced
pepper to taste
juice of 2 lemons
2 large carrots, sliced
4 celery stalks, sliced
2 3-pound chickens, cut into pieces, no backs or wings
20-30 garlic cloves, unpeeled and left whole (yes, it said "twenty to
thirty"!)

Heat the oil in a frying pan. Add the onion, carrots and celery, stirring
constantly, until they are soft. With a slotted spoon, transfer the
vegetables to a casserole dish with a tight-fitting lid, or to a clay pot.
lay the chicken pieces on top of the vegetables. Sprinkle with pepper and
lemon juice. Put the garlic around and on the chicken pieces. Cover
tightly, this is essential, because the chicken must cook in its own
juices. Cook in a preheated 350F oven for 1 hour. Do not uncover until
ready to serve.

From: Nika Hazelton's Way with Vegetables
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Baked: Without Tomatoes or Lemon

Sticky Figgy Chickie (Stuffed Chicken Breast)

1 chicken breast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 small link pork sausage, casing removed
1/2 cup roughly sliced mixed mushrooms
1/4 cup halved figs
1/8 cup honey or maple syrup
Truffle oil, to taste

Special equipment: Kitchen twine or toothpicks

Preheat the oven to 350 degrees F.

Butterfly the chicken breast and pound it out until flat, then season both
sides with salt and pepper, to taste.

In a large saute pan over medium-high heat, add 1 tablespoon of the olive
oil and the sausage. Break up the sausage and cook until browned. Remove
the sausage from the pan to a bowl. Add the mushrooms to the hot pan,
season with salt, to taste and saute until soft. When soft, add the figs
and saute for 2 to 3 minutes. Season with salt and pepper to taste, then
remove from heat and cool. Add the sausage back into the pan and stir the
mixture until combined.

Add the sausage filling to flattened chicken on the side closest to you.
Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen
string or secure with toothpicks.

Heat the remaining oil in an oven-proof saute pan over medium-high heat.
Add the chicken and sear it on all sides until golden brown. Transfer the
pan to the oven and bake for 10 minutes. Remove the chicken from the oven
and pour off the grease from the pan. Brush the chicken with honey or maple
syrup and truffle oil and serve.

Recipe courtesy Brianna Jenkins
Show: Food Network Star. Episode: Welcome to Los Angeles!
Found at: Food Network
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Food Network

Jamaican Jerk Chicken

2 tsp jerk seasoning paste
1/4 C olive oil
1/4 C arrowroot powder [makes it crispy, can be omitted]
3-4 lbs assorted chicken pieces

Mix seasoning paste with oil to make a marinade. Rub the sauce into
the chicken and marinate for a half hour (it doesn't take long).
Spread out the arrowroot powder onto a plate and lightly dredge the
marinated chicken pieces through the arrowroot. Bake or grill chicken
as desired (I bake for approx 40 minutes at 350).

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Chicken Thighs with Flax Seed Coating

My kids like it when I coat chicken thighs with ground up flax seeds (whole
works also) and bake them. I usually make a coating of ground flax seed,
garlic, salt, pepper, and sometimes oregano. You can alter the herbs to your
liking. You can dip in egg first to get the coating to stick better. Bake at
350º for 20 min. turn over and cook another 20 minutes.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Chicken Thighs with Stacie's Suggestions

Along the same idea that Trish had, they can be cut into chicken fingers,
coated with ground sesame seeds, baked and dipped into a sauce of some sort.
I buy german mustard made with apple cider vinegar and mix it with "really
raw" honey, equal parts. You could also toss the chicken fingers in an
arrowroot/paprika/thyme/salt/pepper mixture, spray them with olive oil and
bake until golden. These are fabulous with the honey mustard sauce. But
arrowroot is very sticky to work with.

You can also boil them and cube them, then toss them with some arugula,
toasted walnuts, dried cherries, sliced celery and mayo (original recipe
calls for bleu cheese dressing and a handful of roquefort cheese but mayo
works fine.) Then serve this on a bed of fresh greens, with some freshly
cracked pepper.

Or, go the Thai route: chicken chunks, coconut milk, Thai curry powder, fish
sauce and fresh basil, heat it all together and serve. (Bamboo shoots too if
desired, though paleo objectionable.)

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Chicken Thighs with Pesto

Chicken is also quite nice with pesto. If the skin is attached, try working
about a tablespoon of pesto in between the meat and the skin, before baking.
(Pesto is easy to make paleo; just omit the cheese.)

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Sage and Garlic Roasted Chicken

one 4-5 lb. young chicken
1 Tbs. dried sage (dalmatian cut)
4-5 cloves garlic, peeled and halved lengthwise
1 Tbs. olive oil
salt and pepper

Preheat oven to 375. Wash chicken inside and out, pat dry with paper towels.
In a small bowl, whisk together sage, oil, salt and pepper. Rub this mixture
under the skin of the breast and on the skin all over the chicken. Insert
garlic slices under the skin of the breast, drum and thigh. Place chicken,
breast side down, on lightly greased pan. Roast for 30 minutes, then turn
chicken breast side up and continue roasting until internal temperature
reaches 180.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, May 2001
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Fruited Chicken Thighs

6 Tbsp olive oil
1 medium onion, chopped
1/4 cup finely chopped celery
1 garlic clove, minced
2 medium apples, cored and chopped
1/4 cup raisins
1/4 cup chopped walnuts
1 egg, beaten
8 large chicken thighs
1 tsp dried tarragon

In a medium size frying pan, heat 2 Tbsp oil. Add onion, celery and garlic.
Sauté about 3 minutes, until onion and celery are tender. Remove from heat
and add apple, raisins, walnuts and eggs; mix well. Preheat oven to 350F.
Prepare chicken thighs by pulling the skin away from the meat without
removing it. Stuff apple mixture between the skin and meat. Arrange chicken
pieces in a foil-lined 13" x 9" x 2" baking dish. In a small bowl, combine
the remaining 4 tbsp olive oil with tarragon. Brush over chicken thighs.
Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is
tender.

From 365 Ways to Cook Chicken by Cheryl Sedaker.
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Rosemary Chicken

1 fresh chicken
1 bunch of fresh rosemary
1 clove of garlic
1 whole onion
1 teaspoon kosher salt
olive oil

After proper cleansing, rub chicken with olive oil inside and out. Place
rosemary inside chicken cavity with a whole peeled onion. Crush or squeeze
garlic and rub over chicken or place slices under skin of breast. Sprinkle
with salt and place in roasting pan. Cook at 300* for 3 hours.

From: Trish Tipton on the PaleoFood list. Posted 1 Dec 1999.
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Easy Baked Chicken

Take some chicken breasts, pound thin. Coat with pesto (sans parmesan),
then coat with crushed macadamias. Bake about 1/2 hour at around 350 or so.

From: JoAnn Betten
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Chicken Veggie Packets

4 boneless skinless chicken breast halves, about 1 pound
1/2 pound fresh mushrooms, sliced
1-1/2 cups baby carrots, halved lengthwise
1 cup frozen pearl onions, thawed
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
1 teaspoon dried thyme

Flatten chicken breasts to 1/2 inch thickness; place each on a piece of
heavy-duty foil, about 12"x12". Layer mushrooms, carrots, onions and red
pepper over chicken, sprinkle with thyme and pepper. Fold foil around
chicken and vegetables and seal tightly. Place on a baking sheet. Bake at
375F for 20 minutes, or until chicken juices run clear. Makes 4 servings.

From: Edna Shaffer in Quick Cooking, J/F '99
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Baked: Asian

Mandarin Chicken Salad

2 scallions, sliced
6 tbsp olive oil
1/4 tsp. pepper
1/2 cup coarsely chopped pecans
2 cups diced (1/2 inch) cooked chicken
1 bunch watercress, tough stems removed
1-11 oz. can mandarin oranges, rinsed well, drained and chilled
2 tbsp lemon or lime juice (substitute for red wine vinegar)

Preheat oven to 325F. Spread out pecans on a small baking sheet. Bake for
10-15 minutes, until lightly toasted. In a salad bowl, combine chicken,
watercress, oranges, scallions and toasted pecans. Drizzle on oil, juice,
and pepper. Toss to coat.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Thai Curry-Braised Chicken

The heat of this dish is controlled by the amount of curry paste used and
is also flavored with coconut juice and ginger, giving it sweet and spicy
tastes and lots of body.

4 ea. chicken leg
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly cracked black pepper
1/2 ea. onion, diced
1 tbsp. ginger, minced
1 ea. garlic clove, minced
1 tbsp. Thai Red Curry Paste, to taste (recipe)
1 1/2 cup homemade chicken broth
4 ea. baby bok choy
3/4 cup coconut milk
1 tbsp. fresh lime juice
1 tbsp. cilantro leaves, chopped

1. Preheat oven to 325 degrees F(165 C). Cut through the tip of the chicken
leg knuckle; pull the skin up and gather it around the cut knuckle. Cut
around the leg bone just below the gathered skin. Remove skin. Cut through
the joint to separate the thigh and drumstick.

2. Heat the oil in a skillet with a tight-fitting lid over medium-low heat.
Season the chicken with salt and pepper. Add chicken to the pan and sear on
all sides. Remove chicken and keep warm.

3. Stir in onions, ginger, and garlic and saute until onions are
translucent, about 4 minutes. Stir in curry paste and broth. Add the
chicken back to the pan. Bring the broth to a simmer; cover and transfer to
the oven. Cook the chicken, turning once, for 30 minutes.

4. Cut the bok choy stalks in half and place on a plate with a small amount
of water and cover with plastic wrap. Microwave on high for 2 minutes.

5. Remove pan from the oven, remove chicken, and reserve. Bring cooking
liquid to a simmer and stir in the coconut milk. Stir in lime juice and
simmer for 2 minutes. Add the cilantro and return the chicken to the pan.

6. Place 2 bok choy halves, onto each plate. Portion 1 drumstick and 1
thigh on each plate. Spoon sauce over chicken and garnish with cilantro
sprigs. Estimated Time: 45min. Number of Servings 4

Original recipe by: Digital Chef
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Baked: With Tomatoes

Prunes and Pepper Creole

1 cup chopped pitted prunes
1 cup hot chicken broth
2 Tbsp olive oil
1 chicken, 3 pounds, cut up
2 medium onions, chopped
1 medium green bell pepper, cut into 1" squares
1 garlic clove, chopped
1 can (16 oz) whole tomatoes, broken up
1/2 tsp dried basil
1/4 tsp pepper
1/4 dried thyme

In a small bowl, combine prunes and chicken broth and set aside. Heat oil
in a large frying pan over medium heat. Add chicken and cook, turning,
until brown, about 10 minutes. Transfer chicken to a 13" x 9" x 2" baking
dish. Preheat oven to 375F. Drain all but 2 Tbsp fat from pan. Add onions,
green pepper and garlic. Cook, stirring, 5 minutes, until vegetables
soften. Stir in tomatoes, basil, pepper and thyme. Bring to a boil and pour
over chicken. Bake for 30 minutes. Pour prunes and broth over chicken,
stirring to combine. Bake 15 minutes more, until chicken is tender.

From 365 Ways to Cook Chicken by Cheryl Sedaker.
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Country Captain Chicken

1 chicken (3 pounds) cut up
3 Tbsp olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 garlic clove, finely chopped
2 tsp. curry powder
1/4 tsp. pepper
1/4 tsp. mace
1 Tbsp chopped parsley
1/2 cup raisins
1 can (16 oz) whole tomatoes, cut up, with juices
1/4 cup slivered almonds, toasted, for garnish.

Preheat oven to 350F. In a large Dutch oven, heat oil over med. heat. Add
chicken and cook, turning, until brown, about 10 minutes. Remove chicken
and set aside. To the same pan, add onion, bell peppers, and garlic. Cook
until onion and peppers are tender, about 5 minutes. Add curry powder,
pepper, and mace. Stir until well blended. Add tomatoes, parsley and
raisins. Bring to a boil and return chicken to the pot. Reduce heat and
simmer, partly covered, 30-40 minutes, until chicken is tender, Serve
garnished with almonds.

From 365 Ways to Cook Chicken by Cheryl Sedaker.
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Chicken Cutlets with Olives and Tomatoes

Large Foil Pan Or Two 9 X 13 Pans, greased or lightly sprayed
6 skinless chicken breasts
6 cloves garlic, chopped
1 large onion, chopped
3 tablespoons extra virgin olive oil
juice of 1 lemon
16 ounce can plum tomatoes, drained and chopped or equivalent amount of
fresh plum tomatoes, blanched to remove skin and chopped
18 black olives, drained, pitted and chopped (about 1/2 can)
3 tablespoons fresh parsley, chopped fine (divided)
2 teaspoons fresh thyme (chopped)
salt and freshly ground pepper to taste

375 F oven
Marinate chicken in 2 tablespoons oil, lemon juice and salt and pepper for
one hour, turning often. In a large skillet sauté garlic and onions in
remaining 1 tablespoon olive oil. Add tomatoes and olives and sauté for 15
minutes, uncovered, stirring often. Add 1 tablespoon of the parsley and all
of the thyme, stirring to combine. Place the chicken breasts in the
prepared pans and cover with sautéed mixture. Sprinkle with remaining
parsley. Bake for 35 - 40 minutes in a 375F. oven or until brown.
Yield: 8 - 10 main course portions

From: MS Dietary Home Page  http://www.2x2.co.nz/ms/
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Slow Cooker: Without Tomatoes

The Best Whole Chicken in a Crock Pot

I've tried a ridiculous amount of crock pot recipes, and this is by far the
best (and easiest) way to slow cook a whole chicken until it is
falling-off-the bone delicious. And if you have a well-stocked spice
cabinet you'll hardly have to buy anything to make this dish.

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon black pepper
1 onion
1 large chicken

Combine the dried spices in a small bowl.

Loosely chop the onion and place it in the bottom of the slow cooker.

Remove any giblets from the chicken and then rub the spice mixture all
over. You can even put some of the spices inside the cavity and under the
skin covering the breasts.

Put prepared chicken on top of the onions in the slow cooker, cover it, and
turn it on to high. There is no need to add any liquid.

Cook for 4 - 5 hours (for a 3 or 4 pound chicken) or until the chicken is
falling off the bone.

Suggestion: Make homemade stock with the leftover bones.

Comments:
- I left it on low for about 8-8.5 hours and it turned out great! My 
chicken was a little over 6 lbs.

From: 100 Days of Real Food
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Erik's Crockpot Chicken

One chicken (approx 1kg/a good 2 pounds)
3 limes or small lemons
1 large bell pepper/red, orange or yellow for colour
About a dozen pickled chillies (I use what in Europe is known as
"kebab-pepperoni's", they're medium-hot pepperfruits of the "Spanish
pepper"-variety. I guess you could use pickled jalapenos, but these being
too hot, I would use fewer, seed them and then make up for the lack of
green with half a green bell pepper.) Fresh champignon de Paris-mushrooms
to fill the pot up Paprika-powder/caraway-powder/black peppercorn-powder

Quart the limes and squeeze them over the chicken in the pot, then stuff
the chicken with the limes (any extras put around in the pot). Cut the
pepperfruit into thin stripes and slice the mushrooms thickly - add to the
pot with the chillies. Sprinkle the top of the chicken LIBERALLY with
paprika and caraway (about 1 tbsp each, and peppercorns to taste).

For best effect the chicken should be still half frozen (adding it's juices
to the pot), thawed just enough to allow insertion of the lime-quarts.
cook for 1h 45mins in the oven at 250 dgrs Celsius (482F).

By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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Chicken In A Pot

3 lb whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves, cut in 1 inch pieces
1 ts basil
1/2 ts salt
1/2 ts black pepper
1/2 c chlcken broth

Put carrots, onions, and celery in bottom of crock-pot. Add whole
chicken. Top with salt, pepper, liquid. Sprinkle basil over top.
Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours,
using 1 cup water). Remove chicken and vegetables with spatula.
Yield: 6 servings

From: rec.food recipes archives
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Crock Pot Chicken

1 chicken
2 carrots, sliced thinly
2 md onions, sliced thinly
2 celery stalks with leaves, chopped
1/2 t salt
1/2 t black pepper
16 oz chicken broth
2 c water
1 t basil, crushed
1 t oraneno
1 t garlic powder

In a slow cooker, put in half of the chicken broth. Place half of
the carrots, celery and onions in the bottom. Place the chicken
(back side down) in the slow cooker. Add remaining broth, vegetables,
salt and pepper, basil, orageno and garlic. Place lid on cooker and cook on
LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours. Serves four.

From: rec.food recipes archives
Adapted by Patti Vincent
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Sicilian Hens

2 Cornish hens, thawed, halved
1/4 cup toasted sliced almonds
3 tbsp drained capers
3 tbsp chopped fresh parsley
1 garlic clove, chopped
1/2 tsp paprika
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper

Chopped ripe olives

In food processor fitted with metal blade, combine almonds, capers,
parsley, garlic, paprika, oil, salt and pepper. Process until finely chopped
but not puréed. Pat mixture on all sides of Cornish hens. Place on rack in
slow cooker (crock pot). If all hens do not fit on rack, place 2 halves on
rack; lightly cover with heavy-duty foil. Arrange remaining halves on top
of foil. Cover and cook on LOW 7-8 hours. Sprinkle with chopped olives.
Makes 4 servings.

From: Jody on the celiac list
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Slowcooker Sri Lankan Chicken

5 chicken breasts
1 medium white onion, diced
1 knob of ginger, grated (about 2 tbsp)
4 thai chilis (I used two jalapenos and two serranos) - thinly sliced
4 cloves garlic
1 tbsp coriander
1 tsp turmeric
cayenne - a pinch if you like it mild up to 1/2 tbs to get it pretty fiery
1 tbsp curry powder (or 1/4 cup fresh curry leaves or 1 pandan leaf)
1 can coconut milk
2 tsp coconut oil
2 tbsp lemon juice

Get a large skillet going over medium-high heat (I am using cast iron) and
saute your onions, peppers, and garlic in 2tsp of coconut oil until the
onion starts to become translucent. Now add your spices and keep cooking
until it becomes very aromatic and gets a little bit of a toasted smell -
this will greatly enhance the flavor and strength of the spices.

Take your vegetable and spice mixture and scrape it into your slowcooker.
Pour in one can of coconut milk and your lemon juice. Mix well. Place your
chicken breasts in the mixture and ladle a bit of the sauce over the tops.

Cook on low in your slowcooker for 6 hours, or on high for 4 hours.

From: Adventures with Edna
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Slow Cooker: With Tomatoes

Crockpot Chicken Cacciatore

1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste (I prefer it with the same amount of tomato
sauce instead)
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed (I omit this)
1 bay leaf
1/2 cupwater

Place onions in bottom of crock pot. Add chicken pieces. Stir together
remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours;
high 3 to 4 hours.

From: matthewsma@aol.com (MatthewsMa)
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Crockpot Italian Chicken

12 boneless, skinless chicken thighs, cut into 1-inch pieces
2 14.5 oz cans tomatoes with Italian herbs
2 cups cubed zucchini
1 cup pearl onions, peeled
1 cup baby carrots
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon raw honey
1 teaspoon red pepper flakes

Combine all ingredients in crockpot. Stir to mix.
Cook on low setting 6 to 10 hours or until done.

Adapted from arielle@taronga.com (Stephanie da Silva) in rec.food.recipes
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Crock Pot Chicken Vindaloo

3 tablespoons lemon or lime juice
3 garlic cloves, minced
1 1/2 tablespoons fresh ginger
3/4 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground hot pepper
1 tablespoon mustard seeds
2 tablespoons olive oil
1 cup tomato sauce
1 cinnamon stick
1 small onion, chopped
3 boneless skinless chicken breast halves, quartered
2 tablespoons fresh parsley, chopped

Puree first 10 ingredients in a blender.
Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix
 well.
Add chicken and turn to cover.
Cook on low for 5 hours.
Sprinkle with chopped parsley before serving.

By najwa. Adapted from Food.com
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picture
Queen Dana

Spicy Lemon-Turmeric Chicken and Vegetables

1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoons turmeric
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 whole lemon
3 1/2 lb. broiler/fryer chicken, skinned and trimmed of excess fat, rinsed 
   and patted dry
1 large onion, chopped
5 cloves garlic, chopped
1/2 cup chopped cilantro
1 pound carrots, chopped
2 red bell peppers, chopped
1 can (14 ounces) fire roasted crushed tomatoes
1 teaspoon extra virgin olive oil

- In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper
and salt. Add the juice from one whole lemon (reserving the lemon rind) and
mix well.

- Using your hands, apply the spice mixture generously all over the inside
and outside of the bird. Stuff the cavity of the chicken with half of the
onions, half of the garlic and half of the cilantro.

- Place the remaining onions, garlic and cilantro in the bottom of a 5 or
6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes.
Stir in the extra virgin olive oil. Season with salt to taste. Place the
chicken on top of the vegetables. Cover and cook on low for about 7 hours
or on high for approximately 4 hours, or until the meat pulls easily away
from the bones. Serve warm.

From: Eat Clean Slow Cooker Recipes
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