Creamy Nutmeg Chicken [crock-pot]

CREAMY NUTMEG CHICKEN

6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

• Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
• Saute onions and parsley in dripping until onions are tender.
• Stir in remaining ingredients. Mix well. Pour over chicken.
• Cover. Cook on low 3-4 hours, or until juices run clear.

recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

Curried Chicken & Veggie Stew [Crock-Pot]

CURRIED CHICKEN and

VEGETABLES STEW

1 (16 oz) package of frozen stew vegetables [I just used about 6 carrots, 1/2 onion and a few potatoes]
4 large chicken thighs, skinned [I also used boneless]
1/4 tsp black pepper
1 (10.5 oz) cream of chicken soup
2 tsp curry powder
1 Tblsp cilantro

• Place [frozen] stew vegetables in a 3-1/2 or 4-qt slow cooker. Top with chicken. Sprinkle with pepper. 
• In a small bowl, stir together soup and curry powder. Pour soup mixture over all in cooker.
• Cover and cook on low-heat for 6 to 7 hours or on high-heat for 3 to 3-1/2 hours. 
• Remove and discard the chicken bones and, if desired, break meat into large pieces. 
• Sprinkle each serving with cilantro.

recipe from Better Homes and Gardens "Diabetic Slow Cooker" Fall/Winter 2012 edition

Crock-pot: PORK CHOPS & RED POTATOES

Sorry my friends. I've been cooking in the crock-pot all week, but slacked on the photos of them. I will make it up to ya'll!

And for now...

Crock-Pot: PORK CHOPS & RED POTATOES

1 can condensed cream of mushroom soup
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon each salt and pepper
6 medium red potatoes, sliced 1/8 to 1/4 inch thick (make sure they are consistently same size)
1 medium onion, chopped
4 boneless pork loin chops

In a 5-quart crock pot, combine first 7 ingredients.

Stir in potatoes and onion and top with pork chops.

Cover and cook on low for 4 to 5 hours.

~~ I didn't take a picture of the pork chops--they weren't as pretty as the potatoes! I would also quickly sear the chops quickly to brown the sides before placing in crock pot. Enjoy!

Crock-pot: TERIYAKI CHICKEN

Guess what? ITS CROCK-POT WEEK!! I'll be doing 7 slow-cooked and delicious meals to share!

TERIYAKI CHICKEN

 
Place in a 4 or 5-quart slow cooker:
1 small whole chicken

Mix in a large bowl, then pour over chicken:
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
Cover and cook on low for 5-6 hours or until chicken is falling off the bone. Remove to serving platter and keep warm.

Skim fat from cooking juices; then transfer juice to small saucepan. Bring to a boil and add:
4 1/2 teaspoons each cornstarch and cold water, combined
Bring to a boil again and cook for 2 minutes or until thickened.

Serve over:
Hot cooked rice