Slow Cooking Thursday: BBQ Chicken Wings

For Ohio State Buckeye football fans, Saturday is THE game of the season. The OSU v. U of Michigan game is a traditional big rival game. Before the BCS came along and changed the way that end-of-season bowl games are done, this was often the game that decided who went to represent the Big Ten Conference in the Rose Bowl on New Year’s Day. It still is often the game that determines the conference champs. Regardless, it is a fun rivalry and one that we celebrate with a big game day party somewhere. Saturday also happens to be my second daughter’s 23rd birthday. We are going to celebrate that too, somewhere in the midst of the football game! Here is one of the dishes I am making for the party. Check here for other game day snacks.

Barbecue Chicken Wings

Serves 10

3 packages whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce (more or less depending on taste)

Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15″ x 10″ x 1″ baking pan. Bake at 350 degrees for 35-40 minutes or until juices run clear.

In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt slow cooker. Drian chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

NOTE: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.

For more slow cooker meals, hop on over to Sandra’s blog.

Slow Cooking Thursday: Tuscan Chicken and Beans

This is a very flavorful dish. Serve with some warm crusty bread and a green salad for a complete meal.

Tuscan Chicken and Beans
Serves 6

1 onion, chopped
2 cloves garlic, pressed
2 carrots, chopped
1 stalk celery, chopped
6 boneless, skinless chicken breast halves, cut in 1″ cubes
1 red pepper, diced
1 can cannelini beans, drained
1 teaspoon Italian seasoning
salt and pepper to taste
1 jar spaghetti sauce
1 cup water
12 ounces spaghetti

In a crockpot, layer onion, garlic, carrots and celery on the bottom. Add the chicken next then the peppers, beans, Italian seasoning and salt and pepper to taste. Add spaghetti sauce and water. Cover and cook on low for 4-5 hours or until chicken is tender and cooked.

Cook the linguine according to package directions. Serve chicken on top of pasta.

For more slow cooker meals, hop over to Sandra’s blog.

Slow Cooking Thursday ~ Chicken Cacciatore

This is an easy and delicious rendition af a classic Italian dish. To make it even easier, you could use a package of frozen peppers and onions in place of the fresh. It really doesn’t change the taste or texture. Don’t omit browning the chicken first. It really does make a difference if you don’t do this. The chicken ends up so tender it falls off the bones. Serve over hot fettucini noodles with a green salad on the side and you have a complete meal.

Hop on over to Sandra’s Blog for more slow cooking recipes.

Chicken Cacciatore

Serves 6

3 lb cut up fryer chicken, skin removed (or 3-3 1/2 pounds of chicken pieces)
1/3 cup all-purpose flour
2 tablespoons  vegetable oil
1 medium green bell pepper
2 medium onions
14 1/2 oz can diced tomatoes, undrained
4 oz. can sliced mushrooms, drained
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil
1/2 teaspoon salt
2 cloves garlic, finely chopped
grated parmesan cheese (optional, but oh so good!)
                         
Coat chicken with flour. Heat oil in 12 inch skillet over medium high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain

Cut bell pepper and onions crosswise in half; cut each half into fourths.

Place half of the chicken pieces in 3 1/2 to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining  vegetable mixture.

Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest 1 pieces are cut. Serve with cheese.