Chicken Marsala

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This was the first time I made this in the CrockPot™ and I must say, I wasn’t disappointed. Lots of flavor and the chicken comes out so tender!!!

INGREDIENTS

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
12 oz fresh sliced mushrooms or
2 jars (6 oz each) Green Giant™ sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley (not shown in picture)

DIRECTIONS

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all. Cover; cook on Low heat setting 5 to 6 hours. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Happy Crocking! – Amber

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Cabbage Soup with Chicken Apple Sausage

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This healthy soup is absolutely delicious! Being a weight watchers recipe, it is a very clean soup but filled with amazing flavor.

INGREDIENTS
6 ounces chicken sausage with apple, thinly sliced
1 onion, finely chopped
1 small head cabbage, shredded (8 cups)
2 medium potatoes, peeled and coarsely shredded
1 large carrot, coarsely shredded
3 garlic cloves, minced
8 cups chicken or vegetable broth
1 teaspoon dried thyme
1 bay leaf
1 tablespoon cider vinegar
Salt and freshly ground black pepper to taste

INSTRUCTIONS
In a 4 – 6 quart slow cooker combine the sausage, onion, cabbage, potato, carrot, garlic, broth, thyme, bay leaf, vinegar and salt and pepper.
Cover and cook on high for 4 to 6 hours or on low for 5 to 7 hours, until vegetables are tender.
Discard the bay leaf. Taste and adjust seasoniongs, adding more salt, pepper and/or vinegar as necessary.

Recipe seen on:
http://www.simplenourishedliving.com

Happy Crocking! – Amber

Rosemary Pot Roast

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This Rosemary Pot Roast is so divine, your guests will be coming back for more!

INGREDIENTS
PAM® Original No-Stick Cooking Spray
2 pounds boneless beef chuck roast
or stew beef (I used stew beef)
3 small baking potatoes, cut into 1-1/2-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Rosemary & Oregano, undrained
1 can (10-3/4 oz each) condensed reduced fat and sodium cream of mushroom soup
1/2 cup water
2 tablespoons Hunt’s® Tomato Paste
2 teaspoons dried rosemary
1/2 teaspoon salt

DIRECTIONS
1. Spray inside of 4 to 5 quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside.

2. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Recipe seen on:
http://www.readyseteat.com

Happy Crocking! – Amber

Macaroni and Cheese

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The cheesiest, creamiest mac and cheese dish I’ve ever made and therefore, is my favorite. This dish was named Mac Attack with Cheese and originated from an e-book called the ‘Southern Slow Cooker Bible’

INGREDIENTS
6 cups water
1 teaspoon salt
2 cups uncooked elbow macaroni
2 cups milk
1/2 teaspoon onion or garlic salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (8-ounce) package processed American cheese loaf, cut in small cubes
2 tablespoons unsalted butter*
1/2 cup fresh bread crumbs*

DIRECTIONS
1. Place the water and salt in a large saucepan over high heat. Bring to a boil and add the macaroni. Cook for 6 minutes.

2. Meanwhile, in a lightly greased medium slow cooker, combine the milk, onion salt, pepper and paprika. Scatter the cheese into the milk mixture.

3. Drain the macaroni and immediately add to the slow cooker. Stir well to evenly blend. Cover and cook on low for 3 hours.

4. During the last 30 minutes of cooking, melt the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook, stirring constantly, for 3 to 4 minutes or until golden brown. Remove from heat and set aside to cool.

5.  Just before serving, sprinkle the bread crumbs over the top of the macaroni, sparingly*. Serve warm.

*Original recipe called for 4 tablespoons unsalted butter and 1 cup of bread crumbs. I cut it down to half and it was still too much, so I used sparingly.

Happy Crocking! – Amber

Turkey Ala King

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Crockpot Turkey Ala King

INGREDIENTS
2 cups cooked turkey or 2 cups cooked chicken, cubed
1 cup sliced fresh mushrooms or 1 cup canned mushrooms (I used fresh)
2 (10 3/4 oz) cans cream of chicken soup
1 1/2 cups milk
1 1/2 cups frozen peas
16 ounces sour cream

INSTRUCTIONS
1.  In crock pot mix together all ingredients except sour cream.

2.  Simmer on low at least 3 hours. About 1/2 hour before you serve, add sour cream and mix well. When it comes back up to desired temperature, it is ready to serve.

3.  Serve over biscuits or mashed potatoes.

Makes 8 servings

Recipe seen on :
http://www.food.com

Happy Crocking! – Amber