Slooooow Cookin' My Chicken

I'm a beef lover, a fish lover, a turkey lover and a pork lover. But overall, I'm definitely a chicken lover more than anything else. I found these two recipes on my favorite crock pot recipe site www.crockpot-recipes.com. I love them, and trust me,  you'll love them too!

Chicken Marsala Recipe

Ingredients:

4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1/4 cup of flour
1/4 cup Chopped parsley
1/2 cup Marsala wine
1/2 cup sliced mushrooms

Directions:

Mix most of the flour with the salt and pepper and cover the chicken breast in this mixture. In a skillet brown the chicken breast on both sides and place in the Crockpot. Add the wine and mushrooms to the skillet and let heat for about 10 minutes, while tossing and stirring. Sprinkle the left over flour onto the chicken breast and pour the sauce over. Allow to cook on low for 6 hours. Use the parsley to garnish the finished chicken marsala.

Hawaiian Chicken in a Crockpot

Ingredients:

Hawaiian Marinade from Mrs. Lowry's
1 med can of pineapple chunks (juice and all)
2-4 chicken breasts

Directions:

Marinade the chicken for a couple hours before cooking.

Fully cook the chicken in the oven or in a frying pan. Place all the ingredients into your crock pot on low for 4-6hrs. About 20 minutes before serving add 1-2tbs of flour and stir to thicken sauce.

Cooking your chicken in a crockpot? Here's a tip:

Never store chicken at room temperature or inside Crockpot for very long as this gives chance for bacteria growth. Whatever any chicken or poultry has touched should not be reused until having been cleaned thoroughly in order to prevent spreading bacteria. Always cook chicken well done where there is no pink juices or meat.