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Savory crockpot chicken you can serve even in spring.

March 29th, 2012 No Comments

I know it’s a little late to be posting this kind of dish with spring happening, well, right now (I wanted to post it weeks ago, but as you know the blog was down.)   I’m thinking we can make it work for warm weather by lightening it up with fresh veg.

For this recipe, “Provincial Chicken Stew,” I left the skin on the chicken, so it was too greasy to be a stew.   Instead, I pulled apart the tender meat and set it on top of garlic mashed potatoes. Classic combo that never fails. Remember it when it gets cold.

I’ve changed the recipe so you can see how I made it, click the link to go to the original.  Also feel free to cut it in half if there is only two people dining.

Instead of pairing it with mashed potatoes, at the end I’ll offer other combinations for you to try.

Easy Herbal Crock Pot Chicken

(Adapted from this recipe on Epicurious.com)


  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 chicken, cut into serving pieces
  • 1/4 cup olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can crushed tomatoes
  • Sliced button mushrooms
  • Freshly ground salt and black pepper
  • Fresh herbs: whatever you have – rosemary, thyme, sage, oregano, basil


1. Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

2..Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

3. Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned.

4. Add the garlic and stir for 2 to 3 minutes.

5. Add the wine and stir to scrape up the browned bits from the bottom of the pan.

6. Increase the heat to high and add the tomatoes and grind in salt and pepper to taste.

7.  Cook, stirring frequently, for 10 to 15 minutes, until most of the tomato liquid evaporates.  You will need to use most of the time here.


8. Arrange a layer of chicken in the crockpot then pour in some of the onion tomato mixture.  Lay in some sprigs of herbs. Repeat and gently stir.

9. Cover and cook on low for 3 to 8 hours, until the chicken is tender.

10.  At 3 to 4 hours, the chicken will still be firm and hold its shape.   Add sliced mushrooms if you are going to continue to cook.

11. At 6 to 8 hours, the meat will be falling off the bone.  Pull off some of the skin to serve.

Spring Serving Options:

  • Side Salad:  I think you’ll love the chicken just the way it is.  Throw together a light salad and you’re in heaven.
  • Iceberge lettuce wraps:  The water in the lettuce will lighten the load and still let the flavors come through.
  • Strawberry salad:  Toss sliced strawberries, avocado, chicken pieces, romaine in a sweet dressing.  Maybe feta too!
  • Quinoa salad:  Prepare quinoa and toss with spinach while it’s still warm.  Add chicken and either golden raisins for sweetness or feta cheese for savory dish.
  • Chicken Salad Sandwich:  Use leftovers in your favorite chicken salad sandwich.  Try adding sliced red grapes too.
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No Hassle Slow Cookin’ White Meats

August 4th, 2011 2 Comments

With all of the cooking I’ve been doing recently, I’m a little burned out on the process of actually “cooking.” My eye drifted to my crock pot and I knew she was my answer. Unfortunately I only have one trusted pot roast recipe, and it’s not really summer friendly.

Then I turned on the Cooking Channel and was shocked to find both Kelsey’s Essentials and Rachel Ray’s Week in a Day were both focusing on slow cooking! I suffered through both annoying women (frustrating in their own unique ways) to watch them break it down.

Kelsey made a french dip sandwich with turkey breast instead of roast beef. I didn’t so much care about the sandwich as much as I did making a juicy turkey ahead of time without much effort. I’m guessing you don’t need as much butter as she suggests. I would also add some garlic to the butter.



  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 large onion, roughly chopped
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons Worcestershire sauce
  • 1 (3-pound) bone-in turkey breast

All you have to do:

1. In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.

2. Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker.

3. Sprinkle the turkey with salt and pepper. Spread half of the herb butter under the turkey skin and then slather the rest on top.

4. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F.

5. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker for dipping.

6. After the breast has rested, remove the skin and slice very thinly using a sharp knife.


Serves 4


  • 1 (4 to 5 pound) boneless pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • 2 onions, cut into wedges, root end attached
  • 4 large cloves garlic, crushed
  • 1 1/2 teaspoons chopped oregano leaves, half a palmful
  • 2 red chiles, thinly sliced
  • 4 bay leaves
  • 1 (12-ounce) bottle Mexican beer
  • 2 cups chicken stock
  • 4 oranges, juiced about 2 cups

1. Preheat the oven to 325 degrees F. Cut veggies.

2. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.

3. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.

4. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer.

5. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.

You can eat it as is, or click here for her recipes that will show you how to spread this out for a week.

If you have a great crock pot recipe, please share it in the comments!

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