Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Ingredients:

• 4 pounds (2 kg) boneless and skinless chicken pieces
• 1/3 (80 ml) cup vinegar
• 1 bay leaf
• 3 cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 yellow onion,peeled and sliced
• 2/3 cup (160 g) sour cream
• salt and freshly ground black pepper
• 2 1/2 cups (625 ml) water

Ingredients:

• 2 stalks celery,finely chopped
• 8 oz (240 mushrooms,thinly sliced
• 2 teaspoons vegetable oil
• 12 oz (360g) cooked chicken meat,cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 8 water chestnuts,quartered and diced
• 4 cups (1L) chicken stock
• 4 oz (120 g) bean sprouts
• 1 large egg,beaten
• salt and freshly ground black pepper to taste

Ingredients:

• 2 pounds (960 g) leeks,washed,trimmed and sliced
• 1 oz (30 g) unsalted butter
• 3 pounds (1.4 kg) cooked chicken
• 7 cups (1.7 L) chicken stock
• Bouquet garni
• salt and freshly ground black pepper

Jamaican jerk chicken.Roasted whole chicken with sweet and spicy jerk marinade.Very delicious chicken recipe.Adapted from http://www.nuggetmarket.com
 Makes 4 servings

Ingredients:

• 1 whole uncooked chicken,quartered
• Jamaican jerk marinade (see recipe below)

Cooking Method:

1.  Marinate whole chicken in jerk marinade and refrigerate for 12 hours, reserving  a quarter of the marinade for basting and dipping.
2. Preheat your oven to 400 F (200 C).
3. Roast chicken quarters in preheated oven, basting frequently for approximately 45-60 minutes or until a thermometer inserted into the thickest part reads 160 F(80 C).  
4. Serve Jamaican jerk chicken with fried plantains.More chicken recipes>>>>
   

• 6 habanero peppers
•  2 tablespoons ground allspice
•  2 tablespoons fresh thyme leaves
•  2 tablespoons brown sugar
•  1 tablespoon fresh ginger
•  7 cloves garlic,peeled chopped
•  3 medium yellow onions,peeled chopped
•  1/2 cup (125 ml) extra-virgin olive oil
•  1 cup (250 ml) distilled vinegar
•  1/2 cup (125 ml) freshly squeezed lime juice
• 1/2 cup (125 ml) Tamari sauce
• 1 cup (250 ml) freshly squeezed orange juice

Ingredients: 

• 3 pounds (1.44 kg) boneless and skinless chicken breasts,cut into chunks
• 1 large head of broccoli,stems removed
• 1 red bell pepper,sliced
• 1 green bell pepper,sliced
• 1 medium yellow onion,peeled and sliced
• 1/4 cup (60 ml) coconut aminos
• coconut oil
• salt and freshly ground black pepper to taste

Ingredients:

• 1 cup (250 g) cooked chicken,boned and cut into bite size pieces
• 1 2/3 cups (410 g) frozen vegetables,thawed
• 10 oz (300 g) can cream of chicken soup
• 1 cup (250 g) Bisquick mix
• 1/2 cup (125 ml) milk
• 1 large egg,beaten

Ingredients:

• 3/4 pound (360 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) clear honey
• 1/4 cup (60 g) soy sauce
• 1/8 cup (30 g) chopped onion
• 1 oz (30 g) ketchup
• 1 tablespoon vegetable oil
• 1 clove garlic,peeled and minced
• 1/4 teaspoon red pepper flakes

Cooking Method:

Ingredients:

• 16 oz (480 g) Alfredo sauce
• 2 cups (500 g) cooked chicken,shredded
• 2 cups (500 g) cooked broccoli,chopped
• 1 cup(250) shredded cheddar cheese
• 1/4 cup (60 g) shredded Parmesan cheese
• 21 jumbo pasta shells,cooked
• 2 cups (500 g) spaghetti sauce
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Preheat your oven to 350 F (175 C). 
2. In a large mixing bowl,combine Alfredo sauce,shredded chicken,broccoli and cheeses.Mix well.
3. Spoon mixture into cooked shells.
4. Lightly grease 13x9 baking sheet with nonstick cooking spray.
5. Evenly spread spaghetti sauce on bottom of baking sheet.
6. Place shells in a baking pan.
7. Cover with aluminum foil and bake for 35 minutes.
8. Serve hot.