Cumin, chili powder and cayenne pepper give Margaret Bailey's slow-cooked specialty its kick. "I serve bowls of it with crunchy tortilla strips that bake in no time," she writes from her Coffeeville, MIssissippi home. "Leftover soup freezes well for nights I don't feel like cooking."
You wouldn't believe this golden brown chicken was made in the slow cooker. Packed with flavor, the meat is moist, the carrots are tender and the juices would make a nice gravy.—Taste of Home Test Kitchen
I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious and satisfying soup which I make with leftover chicken, turkey and sometimes beef, pork or lamb. My family enjoys this on a crisp fall or winter day.—Mary Ann Marino, West Pittsburg, Pennsylvania
“Here’s a great make-ahead recipe! I cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze.” To cook her frozen Indonesian Peanut Chicken, Sarah simply removes the bag a day ahead to thaw in the fridge, then pours all the contents into her slow cooker. Sarah Newman - Brooklyn Center, Minnesota
I can't remember were this recipe came from, but I've been making it for several years. Everyone who tries it enjoys it. When the chicken is done cooking, it's so tender it falls off the bone.—Mrs. Patricia Weir, Chilliwack, British Columbia
“My family is always very busy. With three kids involved in many different after-school and evening activities, it’s nice to come home to a meal that’s already prepared and ready to eat!” Becky Gifford - Conway, AR
Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. —Cittie, Tasteofhome.com Community