I am definitely on a slow cooker kick lately…it is so easy and I love not worrying about dinner all day. I made this recipe up with things I already had on hand…and everyone loved it! I use chicken thighs because they will not dry out…they just get better and juicier the slower and longer they cook. No fail people!
Drain and chop up a can of artichokes. Slice half and onion and some mushrooms (as many as you want is fine)…place artichokes, onions and mushrooms on bottom of slow cooker. Add in chicken thighs. Sprinkle with 1 heaping Tablespoon of Italian seasoning. Pour in 1/2 C Italian dressing (any that you have on hand is fine). Cook on low for 6 to 7 hours. Serve with noodles or rice and a green salad :)
My girl Kari Anne at Thistlewood Farms had a really fun and sweet Thanksgiving Mantle post yesterday!
Did you see?? Go see…she is always up to something fabulous. And be sure to tune in on Friday to The Hunted Interior…Kristen is cooking up a fun tablescape!
I think that it is so funny….one of my all time most popular post is a slow cooker recipe. This angel chicken recipe is number 2 on the blogs most visited post. So….I thought I would dish out another super easy…super yummy…crowd pleasin slow cooker recipe. This is perfect for those busy school nights when everyone is running in and out….you can keep it on low…and it is ready to eat when people need to eat :)
Place 5 skinless chicken thighs (you can use breast too) in the slow cooker…salt and pepper. In a bowl, combine soy, scallions, honey, ketchup, canola oil, garlic, red pepper flakes. Mix and pour over the chicken. Cover & cook on low 4 hours.
After 4 hours…take chicken out. Cover, set aside. combine 1 T cornstarch with 1/2 T water…mix and stir into slow cooker. You can place the chicken back in after 5 minutes. (Feel free to cut it up first and dump it back in….or leave whole…doesn’t really matter). Keep on low until ready to serve. Pairs great with green beans and rice :)
In case you missed the beloved Angel Chicken post….here it is…
Slow Cooker Chinese Chicken Recipe (crock pot recipes)
Author: Tracie at CleverlyInspired
- Slow Cooker Chinese Chicken
- 5 skinless thighs
- salt pepper
- 1 C honey
- ½ C low sodium soy (regular soy will be way too salty)
- ¼ C ketchup
- 2 T canola oil
- 2 cloves minced garlic
- ½ C chopped green onion
- ¼ t red pepper flakes
- 1 T cornstarch (1/2 T water)
- Place chicken thighs in slow cooker and sprinkle with salt and pepper.
- Combine all ingredients (except cornstarch and water). Mix well and pour over chicken.
- Cook on low 4 hours.
- Take chicken out. Mix cornstarch and water…pour in slow cooker. Heat 5 minutes. Return chicken to slow cooker.
- Serve up with rice!
- If you want to add more chicken pieces in... Increase time to 5 hours:)
I know you have heard the story about how I grew up at the beach (Avalon, NJ) during the summer months. When I was around the age of 13 or so I started working at the local deli. I worked there all through college and it became like a second home to me. I have such great memories of Donnelly’s deli. It was a family run local business…the owners (and their kids) are still dear friends of mine. My brothers worked there also…so we were working amongst friends and family everyday. It was truly the best way to spend a summer.
I learned a bunch from Kathy and Roger. It was my introduction to cooking…which I still to this day LOVE to do. This recipe is a classic pasta salad…that I made almost every weekend…in super large batches. I never measure when I make it…consider yourself lucky I figured it out :) It is simple, fresh, and one dish meal. Perfect for summer lunch…or dinner.
The dressing is simple…mix together and let chill in the fridge. I have tried to substitute other Italian dressings….but the best taste for this salad is the Kraft zesty Italian.
Cook the pasta…and during the last 5 minutes or so toss in the broccoli to green up a bit. Drain and toss with cold water when pasta is finished cooking.
Mama Donnelly’s Chicken Broccoli Pasta salad
Lb. of bowtie pasta cooked and drained
2 large bunches of broccoli
3 chicken breast cooked, cut, cooled
1 C Kraft zesty Italian
1/2 C mayo
1 heaping Tablespoon dill weed
pinch of pepper and salt
Wisk dressing and set in fridge. Cook pasta…in the last five minutes toss in broccoli and let cook until green. Drain well and rinse noodles a broccoli with cold water. Toss in cooked chicken and combine. Toss all ingredients with dressing and let sit in the fridge until you’re ready to serve. Best the next day :)
Sharing at Whipperberry and Tatertots & Jello
I have been listening to a radio program on Sirius called “Morning Living”. It is on the Martha Stewart radio station. The host Betsy and Brian are funny, informative and entertaining. I always learn quick little tidbits! This recipe was discussed briefly a few weeks back. It is so easy you don’t even need to write it down. Probably the juiciest chicken legs we have ever grilled.
In a large storage Ziploc….pour in 2 cups of buttermilk, 1 t black pepper, 1 t kosher salt, 2 cloves minced garlic clove. Close the bag and massage the ingredients together. Open the bag and drop in 5 to 7 chicken legs. Put in the fridge for an hour or a day….whatever works for you.
Take the chicken legs out and gently dry them off with a paper towel. Grill to perfection! Last 3 minutes or so of grilling you can brush on some favorite bar b que sauce. Now doesn’t this look like summer to you?!?!
Going to pick the Shabby Apple winner today! Get your comment in to win $50 with Shabby Apple!!!
Have a great weekend friends!
sharing at A to z