This update keeps the original one-bottle-per-batch approach and step-by-step slow-cooker instructions for chicken and several beef preparations (biryani-style, roast, curry, ground beef). It adds modern food-safety guidance (internal temperatures, thawing advice), serving suggestions, and storage/reheating notes.

Overview

These are straightforward slow-cooker (Crock-Pot) methods for sauced chicken and beef. Each recipe uses a bottle of prepared sauce to flavor the meat and cooks on low for 6-8 hours until the meat reaches safe internal temperature and is tender. Serve with rice, pasta, or bread.

General safety and tips

  • Use a low setting and cook 6-8 hours, checking doneness toward the end. For food safety, use a thermometer: poultry should reach 165°F (74°C); ground beef 160°F (71°C); whole beef cuts (steaks/roasts) should reach at least 145°F (63°C) and then rest 3 minutes.
  • Thaw large pieces of meat before slow-cooking when possible. Place frozen meat in a slow cooker only if your appliance reaches safe temperatures quickly; otherwise thaw in the refrigerator first.
  • For richer flavor, optionally brown beef or chicken in a skillet for 3-4 minutes per side before adding to the slow cooker.
  • Refrigerate leftovers within two hours and use within 3-4 days, or freeze for up to 3 months. Reheat to 165°F before serving.

Chicken Curry (Slow Cooker)

Ingredients: 1 whole cut-up chicken, 1 bottle Curry Sauce.
  1. Place the cut-up chicken in the slow cooker. Pour the bottle of Curry Sauce over the chicken and toss gently to coat.
  1. Cook on low for 6-8 hours, or until the thickest part of the breast/thigh reaches 165°F (74°C) and the juices run clear.
  1. Serve over rice, with bread, or with pasta.

Delicious Roast Chicken (Slow Cooker)

Ingredients: 1 whole cut-up chicken, 1 bottle Roast-It Sauce.
  1. Put the chicken in the slow cooker and pour the Roast-It Sauce over it. Mix to coat.
  1. Cook on low for 6-8 hours, until the internal temperature is 165°F (74°C).
  1. Let rest briefly, then serve.

Biryani-Style Beef (Slow Cooker)

Ingredients: 4 lb cut-up chuck roast, 1 bottle Biryani Sauce (use 1/2 bottle for 2 lb beef and refrigerate the rest).
  1. Place beef pieces in the slow cooker and pour Biryani Sauce over them. Toss to coat.
  1. Cook on low 6-8 hours, until beef is fork-tender and reaches a safe temperature (see General safety and tips).
  1. Serve with rice or naan.

Beef Curry / Mouth-Watering Beef Tips (Slow Cooker)

Ingredients: 4 lb cut-up chuck roast, 1 bottle Curry Sauce or Roast-It Sauce (adjust quantity for smaller batches as above).
  1. Combine beef and sauce in the slow cooker, coat well, and cook on low 6-8 hours until tender.
  1. For curried ground beef: brown 2 lb ground beef, transfer to slow cooker with 1 bottle Curry Sauce and optional vegetables, and simmer 6-8 hours on low.
  1. Use as a main served with sides, a baked potato topping, omelet filling, or chip dip.

Final notes

Adjust sauce amounts to taste. If the sauce is too thin after cooking, thicken it in a skillet with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), simmering until glossy.

FAQs about Cooking Instruction

Can I put frozen meat directly into the slow cooker?
It's safer to thaw meat in the refrigerator before slow-cooking. If you must use frozen meat, ensure the slow cooker brings it up to safe temperatures quickly; otherwise thawing first reduces risk.
How do I know when the meat is done?
Use an instant-read thermometer. Poultry should reach 165°F (74°C), ground beef 160°F (71°C), and whole beef cuts at least 145°F (63°C) followed by a 3-minute rest.
How can I thicken the sauce after slow cooking?
Transfer sauce to a skillet and simmer, or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and boil until it thickens and becomes glossy.
How long will leftovers keep?
Refrigerate within two hours and use within 3-4 days. Freeze for up to 3 months. Reheat leftovers to 165°F before eating.
Can I add vegetables?
Yes. Root vegetables and sturdy vegetables (carrots, potatoes) can go in at the start. Softer vegetables (peas, bell peppers) are best added in the last hour to preserve texture.

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