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.


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.



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.