Baked Slow Cooker CHICKEN

This delicious Chicken recipe has been used time and again by my family and scores of friends. I have often put this together late on Saturday night and the Baked Chicken is perfect after church!

INGREDIENTS
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

DIRECTIONS
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

VENISON CHILI

This delicious venison chili recipe is just one of many in VENISON RECIPES so, if your family is like mine - you can never have too many venison recipes on hand. Right now, deer hunters in my neck of the Michigan woods are scoping out the perfect spot for tree stands and fine tuning gear and I'm always on the lookout for new Venison Recipes too!

VENISON CHILI

1 lb. ground venison, crumbled
2 tablespoons vegetable oil
1/2 cup diced celery
1 cup chopped onion
2 cans stewed tomatoes, undrained (14.5 oz. each)
2 cans red kidney beans, drained (14.5 oz. each)
2 cans tomato soup (10 oz. each)
2 cups water
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper to taste

In Dutch oven over medium heat cook the ground venison in 2 tablespoons vegetable oil for 4 to 5 minutes until browned. Add celery and chopped onion. Cook for additional 4 to 5 minutes. Add the tomatoes, kidney beans, soup, water, chili powder, cumin, salt and pepper. Bring to boil stirring occasionally. Reduce heat, cover and simmer about 1 hour, stir every so often, add more water if needed.
Makes 4 to 6 servings.