Use a 6-quart slow cooker. Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin and keeps it from getting terribly slimy in the crock. I do think this is an important step, even though I loathe cooking before I cook.
Put the hot wings into your cooker. In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce.
Cover and cook on low for 5 hours, or until the chicken is cooked throughout but still attached to the bone.
1 3/4 pounds boneless, skinless chicken thighs
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice
1 pound fully cooked shrimp
Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.
Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.
Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
1/4 cup powdered Parmesan cheese (or grated. whatever.)
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker.
Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.