Chicken Stew

I love slow cooker recipes!  They are simple, delicious and easy!  I always try to plan a few slow cooker recipes into my bi-weekly menu.  It makes busy days a lot less hectic.  I also know that I can keep food warm without sacrificing quality on those days when we are coming and going at different times throughout the evening.  As a general rule, meal times are family times, but when we all can't get together, its nice to know everyone is getting a hot, healthy meal.  The slow cooker is also really versatile.  I've done breakfast, lunch, dinner and dessert in mine.  This recipe is delicious served over rice or biscuits or with spaetzle.

Chicken Stew
Serves 6-8

1 1/2 lbs. boneless, skinless chicken cut into bite sized pieces  (breasts or thighs work well)
1 lb. russet potatoes, peeled and cut into chunks
1/2 lb. baby carrots
1 onion, diced
2 cans cream of chicken soup
1 soup can water
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
Salt and pepper to taste
1/2 cup frozen peas

In a large skillet, brown the chicken in a small amount of olive oil.  Stir often until chicken is cooked through.  Place the cooked chicken in a greased slow cooker.  Add all the remaining ingredients except the peas and mix well.  Cook on high for 4 hours or low for 7-8 hours, or until the vegetables are soft.  Half an hour before serving, add the peas and cook another 30 minutes or until the peas are heated through, about 30 minutes.  Serve over biscuits, rice or spaetzle.

Read more »

Creamy Italian Chicken

I know everyone and their mother's dog has a recipe for this chicken.  But honestly, I've never tried it until now.  I was always turned off by the block of cream cheese the recipe calls for.  I'm not a huge fan of cream cheese in savory dishes.  Put it in brownies or cheesecake and I'm there, but with chicken....not so much.  But last night, I finally bit the bullet and tried it.  And today, I'm wondering why I waited so long.  This is really good despite the fact that it calls for cream soup, which I generally try to avoid.  Even my hubby (my pickiest eater) went back for seconds.  That's a glowing recommendation.

One of the best things about this dish is that it uses the slow cooker.  My poor crock pot has spent the last year really lonely.  My dutch ovens were getting all the attention.  I could tell it was happy to get off the shelf and get some use.  This is a great busy weeknight meal!

Creamy Italian Chicken
Serves 4-6

4 boneless skinless chicken breasts
1/2 onion, chopped
1 (0.6 oz.) package dry Italian dressing mix
4 oz. cream cheese
1 can cream of chicken soup

Place the chicken, onion and dressing mix in a greased slow cooker.  Cook on high for 4-6 hours or until the chicken is tender.  Remove the chicken and shred with 2 forks.  Return the chicken to the slow cooker.  In a sauce pan, combine the cream cheese and cream soup until it is smooth and hot.  Add to the chicken and stir to combine.  Cover and cook 1 hour more.  Serve over rice. 

Read more »

No Fuss Chicken

Tuesday nights are crazy around here!  My kids have soccer games and boy scouts and any of a dozen different things going on.  I can almost be guaranteed that I'm not going to be home to cook on Tuesday nights.  Enter slow cooker.  Normally, I complain about slow things--traffic jams, Internet connections--but not my slow cooker.  It can take its own sweet time making my meals delicious!  This chicken recipe is one of my family's favorites.  The herbs give it perfect flavor and the chicken comes out moist, tender and delicious!

No Fuss Chicken

Serves 4

2/3 cup flour

1 tsp. rubbed sage

1 tsp. basil

1 tsp. season salt

6 boneless skinless chicken breasts

1/4 cup butter

2 cups chicken broth

In a bowl, combine flour, sage,basil and seasoned salt; coat chicken. Reserve remaining flour mixture. In a skillet, melt the butter and brown the chicken on all sides.  When chicken is browned, transfer to a lightly greased slow cooker.  Add 1/4 cup of reserved flour mixture to the skillet and stir until smooth. Stir in the chicken broth and bring to a boil; boil for 1 minute. Pour the sauce over the chicken. Cover and cook on low for 4 hours or on high for 2-2 1/2 hours. 

Read more »