If you and your family like chicken meals, (personally, in full disclosure here, I refuse to eat poultry but my family all loves it) try these two recipes in your slow cooker or crockpot. These are great family dinner recipes. And the cooker is your best friend in the kitchen. Whether you are a cook who works outside the home or just has a busy schedule, you must learn to count on your slow cooker or crockpot.
SLOW COOKED CHICKEN CACCIATORE
4 - 4 1/2 lbs chicken pieces, skin removed
1/4 cup flour
1 tbsp olive oil
2 cups thinly sliced fresh mushroom
1 large green bell pepper, chopped
1 large onion, chopped
1 carrot, peeled and chopped
2 cups Italian-style canned diced tomatoes
1 tsp Italian seasoning
2 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 1 2 Inch Grinder
Using paper towels, pat chicken dry. Place flour in a pie plate and coat chicken pieces shaking off the excess flour.
Heat the oil in a large frying pan and cook chicken over medium-high meat until browned, about 6 minutes on each side. Remove the chicken from the skillet and place in the slowcooker (or crockpot).
Place the mushrooms in the skillet and cook for approximately 5 minutes. Add the mushrooms to the chicken in the cooker. Add the bell pepper, onion, carrot, diced tomatoes, basil, pepper, and salt.
Place the lid on the cooker and cook on the high setting for 3 1/2 hours or the low setting for 5 to 6 hours.
HARVEST CHICKEN AND VEGGIES
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3/4 lb small new red potatoes, scrubbed and cut in half
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4-oz) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup chicken broth
1 tbsp unsalted butter, softened
In a medium-size bowl combine the chicken, 2 tablespoons of the flour, half of the salt, and the pepper. Add the mixture to the slow cooker or crockpot. Stir in the potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and chicken broth. Place lid on cooker and set on high for 4 hours or on low for 6 hours.
In a small bowl, stir the butter and the remaining tablespoon of flour together until a paste forms. Push the chicken and veggies to one side in the cooker and whisk the paste, remaining salt and remaining thyme into the cooker. Cook for 1 more hour to thicken.
Note: This recipe has an equal number of protein and carbs per serving which makes it a good diabetic dish.
Enjoy!