Slow Cooker Rosemary and Red Pepper Chicken, Phase 1, except for the cornstarch (can use arrowroot)
From allrecipes.com and Chezdeb
1 small onion, thinly sliced (1/2 an onion)
1 medium red bell pepper, seeded and thinly sliced (1/2 of a red pepper)
4 cloves garlic, minced (2 cloves garlic)
2 teaspoons dried rosemary (1 tsp.)
1/2 teaspoon dried oregano (1/4 tsp)
8 ounces turkey Italian sausages, casings removed (2 JenniO turkey Italian sausages)
8 (4 ounce) skinless, boneless chicken breast halves (3 breast halves)
1/4 teaspoon coarsely ground pepper (1/8 tsp)
(I added about 3/4 tsp. ground fennel--could use fennel seeds as well)
1/4 cup dry vermouth (1/8 c.) CAN SUBSTITUTE: white wine or white grape juice or chicken broth
1 1/2 tablespoons cornstarch (about 1 3/4 tsp. cornstarch/arrowroot)
2 tablespoons cold water (1 T.)
salt to taste
1/4 cup chopped fresh parsley
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano and my addition--fennel. Crumble uncooked sausage over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.
Happymomoftwo wrote:I just bought a crockpot today and would love some new recipes for it. I know there have been a few threads with recipes maybe we could start a new one and keep them all together.
Here's one I found earlier that looks good.
Crock Pot Stuffed Peppers
6 med. to lg. peppers
1 1/2 lb. ground chuck
1 med. onion
1 (16 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
1 (8 oz.) container sour cream or sour cream onion dip
Minute (instant) rice (2 servings), make according to directions on box Here I would substitute cooked brown rice. Clean the inside of peppers and cut off tops. Mix ground chuck, onion, whole tomatoes drained squeezed into ground chuck, pepper, and seasonings of your choice and rice. Put ground chuck mixture into raw peppers, now place these peppers into your crock pot. Mix the can tomato sauce and sour cream together and pour this mixture over the stuffed peppers. Cover and cook on low for 7 to 9 hours, or on high 4 hours
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