1 tablespoon vegetable oil
1 carrot, cut into 1/2-inch slices
1 onion, cut into 4 wedges
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
1 teaspoon dried rosemary, crushed
1 tablespoon Worcestershire sauce
2 cups water
1 (4 pound) whole chicken, cut into 1/2-inch slices
1/2 cup vegetable oil
1/2 cup red wine
1/2 cup Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1 (8 ounce) can crushed pineapple wine
2 tablespoons butter
In a large bowl, mix 1 teaspoon oil, carrot, onion, garlic, salt, oregano, basil, paprika, oregano, basil, rosemary, Worcestershire sauce, water, chicken and 1/2 cup of the pineapple juice. Mix until mixture is all mixed together. Spoon into slow cooker.
Cover and allow to cook for 10 hours. Add remaining pineapple juice and chicken.