Crockpot Recipes – Cajun Chicken – Chicken Fricassee
Thursday, November 26th, 2009 Subscribe To Our Feed
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What you do: In a large skillet, brown meat in heated oil. Place meat in slow cooker. Add remaining ingredients to crock-pot and mix thoroughly. Cook, covered, for 8 hours on low. Sausage and Beef Chili What you need: 3/4 lb bulk spicy Italian sausage Ingredients: Cut veggies as described below 1 large whole Onion 2 bunches of Green 1 bunch Parsley (cut these with kitchen scissors) 1 Green Pepper 1 Jalepino Pepper Set this column aside for later 1 chicken leg and thigh (per person) 1 ½ cup oil 1 cup flour 1 Tablespoon Hungarian Paprika (this has more flavor, less heat, it is also darker in color) Salt and pepper to taste 1 Tablespoon of chicken seasoning 2 cloves garlic or 2 Tablespoons garlic in a jar 2 Cups of Water 1 Cup rice cooked (per person) serve on the side. Cover with the Rue. Wash above ingredients, chop (except parsley) into Small chunks about ½ inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalepino pepper. Chili recipes are perfect for the crock-pot. They normally cook in a pot, are easy to prep and smell delicious when cooking. The great thing about chili is how easily it can be changed and adapted to your taste. Here are a couple of my quick and easy to make crock-pot chili recipes. Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top. NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked. SERVING SUGGESTIONS: You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wondeful compliment to this dish, but it can be server with regular or brown rice) Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm Resource Author Francisco R. Higueras
3/4 lb ground beef
1 green pepper, chopped
1 large onion, chopped
16 oz dried red beans, rinsed and drained
1 (28 oz) and 1 (14.5 oz) can diced tomatoes, undrained
15 oz can tomato sauce
6 oz can tomato paste
4 T chili powder
2 T ground cumin
2 garlic cloves, minced
1 t salt
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