Slow Cooker Coq au Vin

Slow Cooker Coq au Vin

1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts

Put beans and water in slow cooker and cook on high for 3 hours.

In a skillet over medium-low heat, cook bacon for 10 minutes.  Remove from skillet with a slotted spoon and add to slow cooker.  Add onion to skillet and cook for 10 minutes.  Add garlic and cook 5 more.

While the onion is cooking, add the ingredients through salt and pepper to the slow cooker.  Be generous with the salt as the beans are unseasoned.  Mix the arrow root and broth then pour into slow cooker.

Once the onions and garlic are cooked, add them to the slow cooker.  Use the red wine to de-glaze the pan and then pour in to slow cooker.

Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.

Adapted from the All Around the World Cookbook by Sheila Lutkins.  

Cajun Chicken

Cajun Chicken

1 lb chicken breast
1 cup diced mushrooms
1 cup frozen corn
1 onion diced
3-4 cloves minced garlic
1 can white beans, rinsed
1 can diced tomatoes
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1 cup white wine

Combine everything in slow cooker and cook 3-4 hours on high.

Chicken Lentil Soup with Kale

Chicken Lentil Soup with Kale

1 onion, diced
3-4 carrots, diced
2 celery sticks, finely diced
3-4 garlic cloves, minced
4 cups broth
2 cups water
1 bullion cube
1 cup lentils
1 1/2 lbs chicken breasts
2 bay leaves
1 tsp dried basil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 can diced tomatoes
4 cups chopped kale
salt and pepper

Combine all the ingredients in the slow cooker and cook on low 8-10 hours.  May need more water as lentils absorb liquid. 

Based on recipe from food.com. 

Balsamic Chicken

Balsamic Chicken

1 1/2 pounds chicken breasts
salt and pepper
1 onion, thinly sliced
4 garlic cloves, minced
1 tsp oregano

1 tsp dried basil

1 tsp dried rosemary
½ tsp dried thyme
½ cup balsamic vinegar

1 can diced tomatoes

1 can tomato sauce

 

Place chicken in slow cooker and sprinkle with salt and pepper.  Cover with onions.  Sprinkle with herbs and garlic.  Pour in vinegar then tomatoes.  Cook on high 3-4 hours.

 

Based on this recipe from MSPI Mama.

 

Serve with noodles or quinoa.  

Honey Sesame Chicken

Honey Sesame Chicken

1/2 cup honey
1/2 cup soy sauce
1/3 cup white wine
1/4 cup ketchup
4 cloves garlic
1 small onion diced
1 tsp siracha
1-2 tbsp roasted sesame oil
2 tbsp arrow root
1 1/2 lbs chicken breast
1 bag frozen shelled edemame
1 cup diced carrots


Combine the ingredients through arrow root in the slow cooker.  Add in the chicken breasts, tossing to coat in the sauce.  Add in the veggies.  Cook on high 3-4 hours.  Serve with brown rice or quinoa. 

Adapted from this recipe. 

Lemon Chicken Breasts

Lemon Chicken Breasts

1/4 cup good olive oil
3 tbsp minced garlic
1/3 cup dry white wine
1 tbsp grated lemon zest (2 lemons)
2 tbsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp thyme
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 lemon

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Place the chicken breasts in the pan.  Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done.

Based on this recipe by Ina Garten.  

White Bean and Chicken Chili

White Bean and Chicken Chili

1 large onion, chopped
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts
2 tbsp ground cumin
2 tbsp ground fennel 
1 tbsp dried oregano
2 tsp chili powder
2 tbsp Worcester sauce
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes

Combine the ingredients in the slow cooker and cook on high 4-6 hours until the chicken can be easily shredded.  

Adapted from this Giada recipe. 

White Bean and Chicken Soup

White Bean and Chicken Soup

2 cans white beans, drained and rinsed
1 tsp each basil, oregano, parsley, thyme, and rosemary
1 bay leaf
1 small onion, diced
1 large carrot, diced
1 stalk of celery, diced
3-4 cloves garlic, minced
1 can diced tomatoes
1/4 cup white wine vinegar
1/4 cup soy sauce
4 cups broth
1 1/2 lbs chicken breast
3 cups fresh baby spinach

Combine all the ingredients except spinach in a slow cooker.  Cook on low 4 hours.  Add the spinach the last 30 minutes.

Dried Beans:  Soak 1 1/2 cups of dried cannelloni beans in cool water overnight.  Allow at least 5 hours on high for cooking time. 

Spiced Chicken with Peaches

1 can peaches with juice
3-4 cloves garlic, minced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp mustard
1 tsp chili powder
1/8 tsp pepper
1 1/2 pounds chicken breasts
3 large carrots, diced

Combine peaches through pepper in slow cooker and mix together. Add chicken, tossing to coat.  Top with carrots.  Cook on high 3-4 hours.

Chicken with Artichokes and Broccoli

Chicken with Artichokes and Broccoli

1 can diced tomatoes
1 cup white wine
2 tbsp white wine vinegar
1 tsp salt
3-4 cloves garlic
1 tsp dried oregano
1 1/2 lbs boneless chicken breasts
1 bag frozen artichoke hearts
1 bag frozen broccoli

Combine ingredients in slow cooker.  Cook on high 4 hours.  For firmer broccoli add it just an hour before serving. 

Adapted from this Taste of Home recipe.

Applesauce BBQ Chicken

Applesauce BBQ Chicken

1 1/2 cups apple sauce
1 1/2 cups BBQ sauce
2 tsp chili powder
2 lbs chicken breasts
2 cans pinto beans, drained and rinsed
1 bag frozen corn

Combine in slow cooker and cook on high for 4 hours.  Serve with cheddar quinoa.

Based on this Taste of Home recipe.

Chicken "Satay"

Chicken "Satay"

1/4 cup lime juice
1 cup chicken broth
1/4 cup soy sauce
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp ginger
3 garlic cloves, minced
1 tbsp fish sauce
2 tbsp peanut butter
1 bag frozen edemame
1 cup diced carrots
1-2 pounds chicken breasts

Combine ingredients in slow cooker and cook on high for 3-4 hours.

Enchilada Pasta

Enchilada Pasta

3 cloves garlic
1 tsp onion powder
3 1/2 tsp chili powder
1/8 tsp chipotle
1/2 tsp cumin
2 tsp parsley
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/4 cup salsa
1 can tomato paste
1 cup broth
1 can diced tomatoes
2 can black beans
1-2 lbs chicken breasts
1 block sharp cheddar, shredded
1 package whole wheat shell pasta, cooked

Combine ingredients through chicken in slow cooker and cook on high 3-4 hours.  When it is finished, shred the chicken.  Mix in the cheese and allow to melt.  Stir in the pasta and serve.  

Creamy, Cheesy Chicken

Creamy, Cheesy, Chicken

Ingredients:
1 can cream of chicken soup
1 cup white wine
1 bullion cube
2 tsp pasta sprinkle
2 cups grated sharp cheddar cheese
1 1/2 pounds chicken breasts
1 bag frozen mixed veggies
1 cup frozen peas
arrow root for thickening (cornstarch)
1 package whole wheat pasta, cooked

Combine all the ingredients except pasta.  Cook on high 4-6 hours.  Stir in the arrow root.  Stir in the pasta.  Serve.

Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts

1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning
1 clove garlic, minced
1 onion, minced
1 cup white wine
1 1/2 cups broth
1/3 cup lemon juice
2 tbsp white wine vinegar
1/4 cup capers
4 skinless, boneless chicken breasts
1 bag frozen artichoke hearts
1 cup frozen peas
1 cup diced mushrooms

Based on this recipe from allrecipes.com.

Chicken Breasts Pierre

Chicken Breasts Pierre

1 (14.5 ounce) can diced tomatoes
1/2 cup water
1 tablespoons brown sugar
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1 1/2 lbs chicken breasts
1 cup diced mushrooms
1 cup frozen peas

Combine ingredients through garlic in slow cooker and stir well.  Add chicken and toss to coat.  Pour on veggies.  Cook on high 3-4 hours.

Based on this recipe from allrecipes.com.

Tangy Ranch Chicken

Tangy Ranch Chicken

Ingredients:

1 cup white wine
3-4 cloves garlic, minced
3 tbsp Dijon mustard
3 tbsp white wine vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 1/2 tbsp ranch dressing mix
1-2 lbs chicken breasts
1 cup frozen peas and carrots
1 cup quartered fresh mushrooms

Combine ingredients through ranch dressing mix in slow cooker and stir.  Add chicken and coat with mixture.  Add veggies.  Cook on high 3-4 hours.  Serve with rice or quinoa. 

Apricot Chicken

Apricot Chicken

Ingredients:

1 can diced tomatoes
1 jar apricot preserves
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 lb chicken breasts

Combine in slow cooker and cook on high 3-4 hours.

Taco Soup

Taco Soup

Ingredients:

1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder

Combine ingredients and cook on high 4-6 hours.  Shred chicken and return to soup.

Based on this recipe from allrecipes.com.

Chicken Makhani

Chicken Makhani

Ingredients:

1 onion, sliced
6 garlic cloves, chopped
15 cardamom pods
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground mustard
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 lb chicken breasts
4 tbsp butter
1 cup plain yogurt (to add at the end, I used fat free)

The Directions.

Add the ingredients through the lemon juice and mix well.  Add the chicken breasts and toss to coat.  Cut the butter into pieces and put a piece on top of each chicken breast piece.  Cook on high 3-4 hours. 

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

From here.