Crock Pot Chicken Ole Recipes

SLOW-COOKER CHICKEN MOLE

Steps:

• For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
• Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
• Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
• Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
• For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
• To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
• Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

WHOLE CHICKEN SLOW COOKER RECIPE

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).

CROCK POT CHICKEN OLE

Steps:

• Mix the cream cheese and rotel tomatoes together in the crock pot.
• Stir in the soup, salsa, milk and black beans.
• Add the chicken to the crock pot.
• Cook on low for 6 hours.

CROCK POT CHICKEN MOLE

Steps:

• In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
• Cover and blend until mixture is a coarse puree.
• In the crock pot, place the tapioca.
• Add chicken and then the sauce.
• Cover, and cook on low for 9 hours.
• Serve with hot cooked rice.
• and sprinkle with the pumpkin seeds.

CROCK POT WHOLE CHICKEN

Steps:

• In a small bowl, combine the spices.
• Remove any giblets from chicken and clean chicken.
• Rub spice mixture onto the chicken.
• Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
• When ready to cook, put chopped onion in bottom of crock pot.
• Add chicken. No liquid is needed, the chicken will make its own juices.
• Cook on low 4-8 hours.
• Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

THE BEST WHOLE CHICKEN IN A CROCK POT

Steps:

• 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 on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

SLOW COOKER CHICKEN MOLE

Steps:

• Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
• Cover; cook on Low until chicken is very tender, about 5 hours.

CHICKEN OLE'

Steps:

• 1. In separate bowl combine soups, sour cream, onion & 1 1/2 cup of cheese; mix well
• 2. Place 1/3 of each of the following in layers in slow cooker: torn tortillas,soup mixture, chicken, cheese an ending with salsa. The top layer I put the rest of torn tortillas.
• 3. Cover and cook on low for 3hrs. Last 10 minutes place 1 /2 cup of cheese and melt.
• 4. This recipe does not do well on high. Serve with the toppings of your choice.

OLE CROCK POT CHICKEN

Steps:

• Place chicken parts in crock pot.
• Combine taco mix, jam and salsa and pour over chicken.
• Cook on low 6-8 hours.
• Can also be baked in a 350°F oven for 45-60 minutes.