Semi-Sweet » Slow-Cooker

Chicken Divine (in the slow-cooker!)

Sarah — Tue, 20 Dec 2011 01:15:44 +0000

Yeah, no, that’s not a typo. This is not your average chicken divan, it’s Chicken Divine, people. It’s cheesy and starchy and warm, and even though I lightened up the America’s Test Kitchen recipe, it’s decadent. If you wanted to mess around with this and try the pre-cooked brown rice from Whole Foods or Trader Joe’s, you could, but I wonder if it’d be starchy enough. But me? I’m not going to bother. Because the alchemy of the instant white rice (yes, you read that right, had to make a special trip to Stah Mahket for that one) and the sauce and the cheese . . . well, you better hustle up to make this before the thermometer slides back up to 50, ’cause what we have here, folks, is certified winter comfort food. Just enjoy it.

Chicken Divine (adapted from the America’s Test Kitchen Slow Cooker Revolution Cookbook)

2 T. extra-virgin olive oil

2 onions, chopped

5 cloves garlic, minced

1 t. dried thyme

3 T. all-purpose flour

1 c. low-sodium chicken broth

1/2 cup 1/2 and 1/2

1 t. dry mustard

2 lbs. boneless, skinless chicken thighs, trimmed of all visible fat

Kosher salt and freshly ground black pepper

2 c. instant rice (such as Uncle Ben’s)

1 c. grated cheddar cheese (4 oz.)

1/2 c. grated Parmesan cheese (1 oz.)

1 lb. broccoli florets, cut into 1-inch pieces

Heat the oil in a large skillet over medium heat. Add the onions, garlic and the thyme and cook until the onion is translucent. Stir in the flour and cook for 1 minute. Whisk in the broth, scraping up any browned bits on the bottom of the pan, and smoothing out any lumps. Transfer to the slow cooker.

Stir the 1/2 and 1/2 and the dry mustard into the mixture in the slow cooker. Season the chicken with salt and pepper on both sides and add it to the slow cooker, coating it evenly with the sauce. Cover and cook on low for 4-6 hours.

Break up the chicken into bite-sized pieces with a spoon (don’t be over-zealous – the chicken will break up more as you stir in the other ingredients). Stir in the rice and cheeses, cover, and cook on high until rice is tender, about 20 minutes. Taste for seasoning and add salt and pepper as desired.

Microwave the broccoli in a covered glass dish, stirring occasionally, until tender; about 3 minutes total. At this point, you can either 1) stir the broccoli into the casserole, re-cover the slow-cooker and let stand until heated through (about 5 minutes); or 2) serve up some broccoli-free casserole for your veg-haters (you KNOW who you are) and then serve up casserole atop broccoli for those of the veg persuasion.

Serves 4 generously.

A note: Fear not the 5 cloves of garlic. Remember, the slow-cooker dumbs everything down, flavor-wise. Neither D. nor I would describe this as garlicky at all, just flavorful. Besides, garlic and onions are GREAT for your immune system, and it is winter, after all.

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Slow Cooker Chicken & Sausage Stew

Sarah — Fri, 16 Dec 2011 14:00:44 +0000

Let me just preface this by saying, “I know.” I know this is not a dump-n-go slow cooker recipe, and yes, I know I bill myself as a dump-n-go kinda girl, but I think this one is worth the effort. Because although, yes, there is some pre-cooking involved (am I at shock & awe yet?), you will be richly rewarded with a stew that does not taste like it came out of your slow cooker. Nope. This is more of the “simmering all day on the stovetop in a wildly expensive Dutch oven” taste. Does this appeal to you? Read on.

Before my surgery, I decided to torture myself by picking up the America’s Test Kitchen Slow Cooker Revolution cookbook. Just to make myself feel bad, you know? I couldn’t resist this when I saw it at Costco – I love my Crock-Pot and am constantly looking for new, tasty material. ATK tests the hell out of every recipe, and although, yes, many of their recipes involve machinations, they are usually worth it (See, for example, cooking the apples before you put them in your apple pie crust. This is to prevent shrinkage so that your pie is filled to the brim with sweet juicy apples. Genius.).

So the other day, I embarked on this recipe with an open mind. I grumbled as I browned and cooked the veggies, but this came out great. And to bolster my case – I did all the cleanup after I got the ingredients in the Crock-Pot, so all I had to do post-dinner was load the bowls & plates into the dishwasher and wipe up. Ta-daaa!

Slow Cooker Chicken & Sausage Stew (adapted from the ATK Slow Cooker Revolution)

2 lbs. boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 T. extra virgin olive oil

1 lb. spicy chicken italian sausage links, cut into 1/2-in. thick pieces (do not get the pre-cooked ones for this!)

2 onions, chopped

1 fennel bulb, top discarded, halved, cored and sliced thin

6 garlic cloves, finely chopped

1 T. tomato paste

1/2 t. dried thyme

1/8 t. red pepper flakes

1/3 c. all-purpose flour

1/2 c. dry white wine (or my favorite secret substitute, vermouth)

4 c. low-sodium chicken broth, plus more to thin the recipe as needed

2 bay leaves

2 (15-oz.) cans of cannellini beans, rinsed and drained (remember, Eden Organics has no BPA in their liners!)

8 oz. baby kale, or chopped kale (remove thick stems prior to chopping)

Grated Parmesan cheese, for serving

Dry the chicken and season both sides with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat, and brown the chicken on both sides. Transfer to the slow cooker. You will probably have to do this in two batches.

Add the sausage to the skillet, brown it well, and transfer it to the slow cooker.

Add another tablespoon of oil to the skillet and add the onions, fennel, garlic, tomato paste, thyme and red pepper flakes and cook over medium-high heat until the vegetables are softened and lightly browned. Add those to the slow cooker.

Lower the heat to low, and add the flour to the skillet. Stir it for about 30 seconds, and then slowly whisk in the wine/vermouth, scraping up any browned bits at the bottom of the pan. Whisk in 1 cup of broth, smooth out any lumps, and transfer this to the slow cooker. Stir the remaining 3 cups of broth and bay leaves into the slow cooker.

Cover and cook for 6 hours on low.

Skim the fat off the top of the stew using a large spoon and discard the bay leaves.

Transfer the chicken to a cutting board and shred it into bite-sized pieces. Add the chicken back to the slow cooker, and also add the beans and kale (You will need to stir in the kale ’til wilted – it will dramatically decrease in volume. You may need additional broth here to thin the consistency of the stew). Turn the cooker up to high and let warm through, about 30 more minutes. Season with salt and pepper to taste, and serve with Parmesan (and a lot of crusty bread, if you like that sort of thing).

Serves 6 to 8.

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Holy Mole

Sarah — Wed, 07 Dec 2011 14:00:05 +0000

Couldn’t resist that one . . . And you won’t be able to resist this easy slow-cooker chicken molé. It’s got a deep, smoky, slightly spicy flavor and is great served over rice. Pair with a crisp green salad and cuddle up for a delicious dinner that’s ready when you are.

Slow Cooker Chicken Mole (adapted from Martha Stewart’s Everyday Food)

4 lbs. boneless, skinless chicken thighs

Kosher salt

1 can or box (28 oz.) chopped tomatoes (Pomi in the box has no BPA)

2 medium onions, roughly chopped

1 t. chile powder

2 large chipotle chiles in adobo sauce

1/2 c. sliced almonds, toasted (don’t skip this – they’ll be so much more delicious and almondy if you toast them!)

1/4 c. raisins

3 oz. bittersweet chocolate, finely chopped (about 1/2 c.)

3 garlic cloves, smashed and peeled

3 T. extra-virgin olive oil

1 t. ground cumin

1/2 t. ground cinnamon

Fresh cilantro leaves, roughly chopped, for serving

Season the chicken with salt and place in a 5-6 quart slow cooker. Place the tomatoes through the cinnamon in a blender and puree until smooth. Add the mixture to the slow cooker, cover and cook on high until chicken is tender, 4 hours on high or 8 hours on low. Serve chicken and sauce over rice and topped with cilantro.

Serves 6.

Image: Danilo Rizzuti / FreeDigitalPhotos.net

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P.S. Another recipe from The Indian Slow Cooker

Sarah — Fri, 05 Aug 2011 15:23:21 +0000

You might recall the Butter Chicken I made a while back. It still reigns as THE BEST thing I’ve ever made in the Crock-Pot, according to my gentle and discerning mate. The other thing I did this morning was chop chilies and garlic like a woman possessed for this tasty recipe called “Dad’s Rajmah”. (FYI, in that Google books preview, you can see a lot of the recipes from the book – I got my copy from the library, another inexpensive way to get new ideas without forking over a lot of cash).

I’ll let you know how it turns out, but by the way it smells and its ingredient list, I am thinking VERY positive thoughts . . . .

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Slow Cooker Indian Butter Chicken

Sarah — Mon, 06 Jun 2011 13:00:29 +0000

This, my friends, might be your favorite slow cooker recipe – if you like the flavors of Indian food, that is. It’s rich and silky and perfect either over rice, or with naan. Enjoy a crisp salad on the side, or better yet, steam up some fresh green veg and season with a splash of lemon juice – you’ll want something light and a little bit acidic to counteract the lusciousness of the chicken.

Slow Cooker Indian Butter Chicken (adapted from food.com)

1 1/2 lbs boneless skinless chicken breasts (I put frozen ones straight out of the freezer into the crock)

1 large onion, cut in half, then sliced thinly

4 cloves of garlic, chopped

3 tablespoons butter

1 1/2 t. cardamom

1 1/2 t. curry

1/2 t. cayenne pepper (or to taste)

1 1/2 t. garam masala

1/2 t. ground ginger

1 (195 ml) can light coconut milk

4 1/2 oz. tomato paste

juice of one lemon

3/4 cup plain lowfat Greek yogurt (see note below)

Put chicken in the slow cooker. Add the onion, garlic, and all of the dry spices. Add the butter, tomato paste, lemon juice and coconut milk. Give it a little stir and ensure that the mixture is covering the chicken breasts. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked. Shred the chicken and if you’ve been cooking on high, turn the heat to low or warm. Stir in the yogurt 15 minutes before serving. Salt to taste and serve.

Serves 4.

A note regarding Greek yogurt: You could certainly use fat-free Greek yogurt here, but your sauce won’t be as silky. I used home-made Greek yogurt from Sophia’s Greek Pantry in Belmont . . . I have mentioned this stuff on Facebook, and if you haven’t tried it, it’s worth a trip to Belmont to get yourself a tub. Sophia says it’s made from 2% milk – I say it is the tangy cousin of creme fraiche and is fabulous in both sweet and savory applications. I am undeniably addicted to the stuff.

Image: Michelle Meiklejohn / FreeDigitalPhotos.net

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Indian Lentil & Spinach Slow Cooker Soup

Sarah — Mon, 16 May 2011 13:00:50 +0000

It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! After an evening at the soccer field, we were frozen though. This light spicy soup filled our bellies and warmed us up quickly. Try it over rice, or with store-bought naan that’s been heated for a bit in the oven or toasted on the grill.

Indian Lentil & Spinach Slow Cooker Soup (adapted from the Soup Chick)

2 c. red lentils (yellow work too – just no French lentils – they’re too firm), washed and picked through

1 T (heaping) minced ginger

3 cloves garlic, minced

1 t. tomato paste (have you tried tomato paste in a tube? VERY convenient!)

1 t. (scant) cumin

1 t. ground coriander

1 t. garam masala

1 t. turmeric

2 t. kosher salt

1 t. freshly ground black pepper

6 oz baby spinach leaves, washed

8 c. low-sodium chicken broth, or vegetable broth

1 c. light coconut milk

In a slow cooker, combine the lentils, ginger, garlic, tomato paste, cumin, coriander, garam masala, turmeric, salt, pepper, and broth. Set the cooker to LOW and cook for 4 hours, stirring once or twice.

After 4 hours, stir in the spinach leaves and coconut milk. Turn off the slow cooker and let the soup sit, covered, for 15 minutes. Taste, and adjust seasoning with salt and black pepper as needed. Serve hot.

Serves 6.

This’ll keep leftover in the fridge for a few days, or else freeze a portion to pull out when you TRULY have no time to cook!

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Slow Cooker Taco Soup

Sarah — Thu, 24 Feb 2011 14:00:00 +0000

Oh. My. Goodness. This was so tasty, and wait, guess what? You make it in the CROCKPOT! Yes! All you’ve gotta do is open a few containers and chop an onion. Super delicious and a dump-n-go preparation? Too good to be true? No, folks, trust me, it’s not. Read on for the deets!

Slow Cooker Taco Soup

3/4 lb. boneless, skinless chicken breast
1 (26.46-oz.) tetra pak chopped tomatoes (I like Pomi brand)
1 (16-oz.) jar of enchilada sauce (I used Frontera brand – it’s quite good)

1 medium onion, diced

1 (15-oz.) can pinto beans (but kidney or black would be great too, and remember Eden brand has no BPA in their can lining)
1 (4-oz.) can chopped green chilis (mild, med. or hot – to your taste)
2 cloves garlic, minced
4 c. low-sodium chicken broth
2 t. ground cumin
1 t. chili powder
1 T Kosher salt
1 bay leaf
2 c. frozen corn (don’t bother thawing)

any taco fixin’s you like, for serving, i.e., tortilla chips, sour cream, grated cheddar cheese, chopped cilantro

Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker. Pour in chicken broth and season with cumin, chili powder, salt and bay leaf. Stir in the corn. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shortly before serving, shred the chicken and return it to the cooker to mix with the soup. Taste and adjust seasonings as needed. Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!

Serves 4.

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Slow Cooked . . . Lead?

Sarah — Mon, 10 Jan 2011 12:00:42 +0000

I write today with some potentially distressing news. I have heard a rumor that the ceramic liner of your slow cooker might contain unacceptable amounts of lead . . . and that it could potentially be leaching into whatever you’re slow-cooking. Now let me stress that this is, as yet, unsubstantiated. At the end of last week, another mother at pickup approached me and asked me if I knew anything about this – I was shocked (maybe I shouldn’t be?)!

I did a significant amount of poking around on the ‘net on Friday night and really came up dry. Apparently in ’04, a consumer reporter in Utah tested slow cooker liners for lead. Too much lead was found in some of the ceramic liners. It’s unclear which brands might’ve contained unacceptable amounts of lead. Most of the information I can find online smacks of rumor and so I’m not sure what to believe. I have seen some indication that Hamilton Beach slow cookers are safe – indeed, the company’s FAQ assures customers that:

Hamilton Beach specifications applicable to all slow cookers and their components (including the earthenware crocks) prohibits the product from containing any measurable amounts of lead. Furthermore, the factories that manufacture the earthenware crocks for Hamilton Beach are certified ceramic production facilities whose ceramic ware is deemed to satisfy FDA heavy metal requirements. Hamilton Beach takes all reasonable steps to ensure that the earthenware crocks accompanying our slow cookers provide safe and satisfactory service to our consumers.

Of course, I don’t have a Hamilton Beach, I have a Rival Crock-Pot, and there is no such reassurance on their site.

So here’s what I’ve done. I emailed Rival, All-Clad and Cuisinart and asked them about this issue. In addition, I posted the question on the Chowhound Cookware board. I’ll update you when I get more info.

What am I doing for now? I’m taking a break from my Crock-Pot. I have a feeling this is a lot of hype, but I’m not certain yet, so why risk it? Tonight’s a usual Crock-Pot night for us, but instead I’m going to do a quick cabbage recipe and grill up some chicken sausages . . . using my lead-free cast-iron skillet.

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Slow Cooker 17 Bean and Barley Soup

Sarah — Fri, 07 Jan 2011 12:00:52 +0000

Let’s preface today’s recipe by saying that I love beans. I love their subtle flavor, their versatility, their healthfulness (ooooh, all that fiber and protein in a little vegetarian package) and I love that they’re cheap. My love affair is long: Beans kept me well-nourished and on a budget through 2 graduate programs. And today, they allow us to eat meatless meals while still feeling satisfied. But in the interests of full-disclosure, let’s also say that D. is not so much of a fan of the bean, and so he was not a huge fan of this recipe. He is in the “beans are OK if they’re an accompaniment to other stuff” camp. He turns up his nose at a side of black beans, or at refried beans in Mexican food. You get the idea.

So here’s my disclaimer – I think that folks who like beans will like this, as I did. It’s thick beany, veggie goodness that’s even better days 2, 3, 4 . . . and I have socked some in the freezer so I can have beany goodness on demand. Maybe when D.’s off having a steak with some men.

Slow Cooker 17 Bean and Barley Soup

2 large onions, halved and then sliced thinly

3 celery ribs, sliced thin

7 cloves of garlic, roughly chopped

2 large carrots, halved and cut into 1/2-inch slices

1 bag of Trader Joe’s 17 Bean & Barley Soup mix (or a pound of mixed beans – you can often find these pre-packaged in your supermarket soup section, and they often come with a little flavoring package – THROW THIS AWAY, it’s just gross. You’re here for the beans.)

1 bay leaf

1 (26-oz.) box chopped tomatoes (such as Pomi)

1 (16-oz.) box (or can, if you can’t get a box) of French Onion Soup (look for vegan variety if you’re so inclined, or just use extra veg. broth)

6 c. low-sodium chicken (or vegetable) broth

Kosher salt and freshly ground black pepper to taste

grated Parmesan cheese to pass (optional)

Rinse and pick over the beans. Combine all the ingredients except the cheese in a 6 qt. (or larger) slow cooker and cook on low for 8 hours. Taste for seasoning and add salt and pepper as desired. Serve with Parmesan sprinkled on top.

Serves 6.

Note: This is super left over – try adding a squeeze of lemon to brighten and change up the flavor. Or a dollop of basil pesto stirred in.

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Slow Cooker Tex-Mex Chicken & Beans

Sarah — Fri, 26 Nov 2010 12:00:57 +0000

Now here’s a frugal dish: chicken thighs and dried beans. Sure, there’s jarred salsa, and I’d encourage you to buy a good brand because the flavor will take center stage, but really, this is a cheap and easy one today, folks. And so tasty! I served this on top of rice, but you could serve it with tortillas, or even over polenta for a twist. Pair it up with a crisp side salad and you’ve got a filling meal with lots of warm-you-up spice.

Slow Cooker Tex-Mex Chicken & Beans (adapted from Everyday Food Magazine - I go this off their iPhone app.!)

1 c. dried kidney beans, rinsed

1 jar (11 oz. ) mild or medium salsa (1 1/2 c.)

2 T. chopped canned chipotle chiles in adobo sauce

2 T. all-purpose flour

1 1/2 lbs. boneless, skinless chicken thighs

Kosher salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 c. reduced-fat sour cream, for serving

1/4 c. chopped fresh cilantro, for serving

Place the beans in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)

Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Serves 4.

**Wow! An edit** In the “who knew?” category of information, a gentle reader tipped me off to “red kidney bean poisoning” . . . . ? Check out this link for more information. What to do? Boil your kidney beans for 10 minutes before you put ‘em in the slow-cooker . . . we had no issues after eating this (or the leftovers) but I’d hate to poison you good people!

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