Monday, September 14, 2015

Slow-Cooker Chicken Chili

This recipe is great for a busy day - or any day that needs something easy.

*Note - I use a lamp timer to delay my slow-cooker turning on or to switch it off after a certain number of hours.  You can get one at Lowes or Home Depot or Ace Hardware.  This is helpful when you won't be home to turn the cooker on in mid-morning and the ingredients are cold or partially frozen.  It's completely safe and tested.


1 LB - 1 1/4 IB boneless skinless chicken - breasts or thighs
1 small onion chopped
1 small bell pepper chopped
1 cup salsa (I use green or red - whatever is on hand)
1 can diced tomatoes
1 can chopped chili peppers
1 tsp cumin (ground)
1 tbs chopped garlic (or 2 cloves)
1 tbs oregano
1 tbs pepper
1 tbs chili powder
2 cans pinto beans
1 can cannellini beans

In slow-cooker, first 7 ingredients.  Add spices on top of the chicken.  Cook on low for 5 - 6 hours or on high for 3 - 4 hours.

When bubbling, test chicken to see if it will shred easily with a fork.  If so, shred chicken.  If not, let cook another 30 - 45 minutes.

Add beans to shredded chicken mixture.  Cook 30 minutes more until beans are hot. 

Serve with shredded cheese, sour cream and green onions to top.  I also serve with fresh cornbread.

Tuesday, March 24, 2015

Slow-Cooker Honey Garlic Chicken


Yield: 4 servings;   Prep Time: 20 min;   Cook Time: 5 hours

Ingredients:
  • 3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup blackberry jam
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 Tablespoon cornstarch
  • 1 lb fresh pea pods
  • Sliced scallions, for garnish
  • Sesame seeds, for garnish (optional)
Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, olive oil, garlic, onion and crushed red pepper flakes (optional), and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Add pea pods to slow cooker and cook on low for 20 minutes.  Serve the chicken topped with sliced scallions and sesame seeds.

Notes:

To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Monday, November 3, 2014

Slow-Cooker Chicken Stroganoff


Tender, moist chicken meat cooked in the slow-cooker with the simplest ever sauce!  This is super good - even on a busy, crazy weekday.


Ingredients:

1 lb boneless skinless chicken - I use boneless, skinless thighs
1/8 cup butter - I use Kerrygold garlic herb butter
2/3 C water
1 (.7 oz) package Italian dressing mix (I used Seven Seas)
1 (8 oz) package cream cheese
1 can/package cream of chicken soup - I use Pacific GF Cream of Chicken


Step 1:

Prep your slow-cooker - I spray with olive oil lightly.  Add chicken and dressing mix together in slow cooker.  Add butter and water to slow-cooker.  Cook on LOW for 5-6 hours (If you are working, using a lamp timer, set the cooker to come on at noon - the chicken will come up to room temperature and cook more evenly)


Step 2:

Add (room temperature) cream cheese (yes, I microwaved it for 30 seconds) and soup.  Mix together and cook on high for 30 minutes.

Cook egg noodles or rice (However you prefer your stroganoff.  We used GF pasta). Serve over rice or pasta and add a green vegetable of your choice.

 

YUM.

Wednesday, May 21, 2014

Super Simple Chicken Tortilla Soup


2 cups of chopped, cooked chicken (like a rotisserie chicken)

1 package frozen corn

32 oz chicken broth (homemade or store bought)

1 (15 oz) can black beans

1 jar salsa that you love - I use Pace Chunky Garden Style
 
(Optional) Fresh Cilantro - Chopped

 

Place everything into a crockpot. Cook on low heat setting for 4 hours.  Serve over tortilla strips (or chips) and garnish with shredded cheese and sour cream (optional - sprinkle with Cilantro).

Friday, January 3, 2014

Garbanzo Bean Stew with Tomatoes


1 1/2 C dried garbanzo beans

1/4 cup olive oil

1 sm onion, chopped

2 carrots, chopped

4 sm potatoes, peeled and diced

2 cloves garlic, finely chopped

1 can diced tomatoes with juice

1/2 tsp thyme

1 cup water

Salt and cracked pepper to taste



Sort beans and soak overnight in bowl, using 3 times as much water as beans.  In morning, rinse beans with cold water.  Place beans in heavy saucepan, cover with 2 inches of water and bring to a slow boil. Reduce heat and simmer, uncovered, until tender, 35 - 45 minutes.



In large pot, heat oil and sauté onion 5 minutes, stirring occasionally.  Add carrots, potatoes and garlic and cook for 5 minutes more.  Add tomatoes, thyme, cooked beans (with liquid),  and water.



Cover and simmer gently until the potatoes are tender,  about  20 - 30 minutes.  Add salt to taste.  Garnish as desired (fresh parsley and cracked pepper) and serve.

Thursday, November 28, 2013

Jane's Pecan Pie



1 piecrust 9”
1-cup caro syrup light
1-cup sugar
3 eggs
1 tsp vanilla
1-cup (plus) pecans chopped



Pre-heat the oven to 300-degrees.

Whip eggs and sugar together till frothy then add caro syrup.

Crush pecans.  Pour pecans into bottom of pie then add mixture.  Nuts will rise to top.

Bake for 1 hr (test for center setting like jello)
 
Set pie aside to cool and serve. 

Option: serve with homemade whipped cream.

Monday, November 25, 2013

Cranberry Christmas Cake

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. 

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. (The eggs work as your leavening agent in this recipe, so do not skip this step.) The mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.  Let cool completely before cutting. 


 Enjoy!