Crock Pot Thai Chicken
This recipe was submitted by my friend (and former student) Erin. Thanks Erin!
Ingredients
- 2 ½ pounds of chicken pieces
- 1 cup hot salsa
- ½ cup peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp fresh ginger
- White rice, for serving
- ½ cup chopped peanuts
Directions
- Place chicken in a crock pot.
- In a bowl, mix together salsa, peanut butter, lime juice, soy sauce, and ginger.
- Pour over chicken.
- Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
- To serve, place chicken over rice, pour sauce over chicken, sprinkle with peanuts.
Sounds yummy! Enjoy!
~ The Lazy Gourmet
Sunday 23 September 2012
Saturday 15 September 2012
Crock Pot Chicken Stew
Crock Pot Chicken Stew
*This is sooooo yummy I cannot even tell you.........
Ingredients
- 2 cups sliced carrots (OR 1 small bag of baby carrots - no chopping! Yay!)
- 1 cup chopped onion
- 1 large green pepper, sliced
- 1/2 cup sliced celery (I sometimes subsititute green beans)
- 2 cans chicken broth
- 2/3 cup all purpose flour
- 2 large boneless, skinless chicken breasts - *Quick Tip - My recipe says to cut them into pieces, but I find that if you put them in the crock pot whole, as they soften & cook you can break them apart with a spoon*
- 2 large potatoes - unpeeled & cut into 1-inch pieces (small redskins are good here too)
- 1 cup sliced mushrooms
- 1 tsp dried basil
- 3/4 tsp dried rosemary
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
Directions
- combine carrots, onion, green pepper & celery/beans in slow cooker
- stir in chicken broth, leaving 1 cup aside for later
- cover and cook on LOW for 2 hours
*Quick Tip - prep all of this (less the broth) the night before and then add the broth first thing in the AM. Let the veggies cook while you get ready for work & then move onto the next step right before you leave. By the time you get home - dinner! Voila!*
AFTER 2 HRS:
- in large bowl combine flour & remaining 1 cup of broth. Stir until smooth & stir into slow cooker
- add chicken, potato, mushrooms & spices
- cover and cook 4 hours or until veggies are tender and chicken is no longer pink
- just prior to serving, stir in heavy cream to thicken
*This makes 4 to 6 servings and is very hearty.
ENJOY!
~ The Lazy Gourmet
*This is sooooo yummy I cannot even tell you.........
Ingredients
- 2 cups sliced carrots (OR 1 small bag of baby carrots - no chopping! Yay!)
- 1 cup chopped onion
- 1 large green pepper, sliced
- 1/2 cup sliced celery (I sometimes subsititute green beans)
- 2 cans chicken broth
- 2/3 cup all purpose flour
- 2 large boneless, skinless chicken breasts - *Quick Tip - My recipe says to cut them into pieces, but I find that if you put them in the crock pot whole, as they soften & cook you can break them apart with a spoon*
- 2 large potatoes - unpeeled & cut into 1-inch pieces (small redskins are good here too)
- 1 cup sliced mushrooms
- 1 tsp dried basil
- 3/4 tsp dried rosemary
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
Directions
- combine carrots, onion, green pepper & celery/beans in slow cooker
- stir in chicken broth, leaving 1 cup aside for later
- cover and cook on LOW for 2 hours
*Quick Tip - prep all of this (less the broth) the night before and then add the broth first thing in the AM. Let the veggies cook while you get ready for work & then move onto the next step right before you leave. By the time you get home - dinner! Voila!*
AFTER 2 HRS:
- in large bowl combine flour & remaining 1 cup of broth. Stir until smooth & stir into slow cooker
- add chicken, potato, mushrooms & spices
- cover and cook 4 hours or until veggies are tender and chicken is no longer pink
- just prior to serving, stir in heavy cream to thicken
*This makes 4 to 6 servings and is very hearty.
ENJOY!
~ The Lazy Gourmet
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