Crock Pot Cooking: Chicken Recipes

1 medium onion, sliced
1 tsp of Chinese 5-spice seasoning
1 tsp of brown sugar
½ tsp of ginger
3/4 tsp of salt
1/3 cup of orange juice
1/3 cup of chicken broth
1/4 cup of soy sauce
1 tbsp corn starch mixed with enough cold water to form paste

In a bowl or cup, mix soy sauce, orange juice and chicken broth. Pour mixture into the crock pot. Add sliced onions into the pot.In a small bowl, mix ginger, 5-spice, and salt. Sprinkle mixture over chicken. Place the chicken, seasoned side up, into the crock pot. Cook on high for 4 hours, or low for 6 hours. Transfer chicken thighs to a plate. Add cornstarch and water mixture to the liquid in the crock pot, stirring vigorously with a fork until dissolved.

Return chicken and cook for an additional 30 to 60 minutes on high, until sauce is thickened.

Serve over rice or noodles. Chicken thighs can be substituted with boneless pork chops

Boneless Pulled BBQ Chicken Sandwiches

2 lbs boneless chicken thighs or breasts
1 tsp cumin
1/4 to ½ tsp chili powder, depending on your tolerance for heat (may be omitted)
1 tbsp paprika
2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Your favorite BBQ SauceMix dry ingredients in a small bowl. Liberally sprinkle over chicken. Place chicken in crock pot on low for 6 hours.

Transfer chicken from crock pot to a large plate or cutting board. Using two forks, begin pulling and shredding the meat apart. Place shredded meat into a bowl. Stir in BBQ sauce until thoroughly coated and moistened to your liking. Serve on sandwich rolls.

Serving suggestions: serve with a side of cole slaw, potato salad, baked beans or garden salad.

Chicken Tortillas

1 lb chicken breasts, cubed
1 packet Sazon Goya seasoning with coriander and annatto (con culantro y achiote)
1 cup chunky salsa
½ small onion, diced
2 oz shredded cheddar cheese

Soft flour tortillasOptional toppings: sour cream, sliced olives, lettuce, tomato, peppers, guacamoleSprinkle Goya seasoning packet over cubed chicken. Add chicken, salsa, diced onion and cheese to the crock pot. Stir. Set on High for 3 to 4 hours, or low for 5 to 6 hours.

Place two tablespoons of chicken mixture onto flour tortilla. Add toppings and wrap. Serving suggestions: Serve with Spanish rice or fried plantains.