Chicken breasts, potatoes, and fresh green beans - make your entire dinner right in the slow cooker!
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Fall is on the horizon, and I've already begun craving soup. When the weather turns cold, what’s more comforting and satisfying than a big bowl of steaming hot soup? It’s definitely a staple in my house during the fall and winter months. Every weekend I make a large batch of soup in the crockpot, and my family and I enjoy it for lunch throughout the whole week. It’s a time saver, and it’s also a great way to increase your intake of fiber-rich beans and vegetables. My recipe for split pea soup is definitely the "stick-to-your-ribs" type - very thick and filling; however, it's easy to thin with extra water or broth if you prefer a thinner consistency. It is also quick and easy to make, has a short ingredient list, and this version is vegetarian, with the ham flavor coming from a seasoning packet instead of a ham hock.
Did you know that you can make your own rotisserie-style chicken at home? Using your crock-pot produces fall-off-the-bone tender meat and crispy skin, and it takes practically no effort on your part. Plus, it’s healthier than the rotisserie chicken you buy at the store, and it tastes amazing! Ingredients:
1 whole chicken (approx. 5 lbs.), insides removed, washed, patted dry -OR- 4 bone-in split chicken breasts, excess fat trimmed off 2 tsp. paprika 1 tsp. dried thyme 1 tsp. dried rosemary ½ tsp. kosher salt ½ tsp. black pepper ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. dried oregano ¼ tsp. cayenne pepper (you can add more if you like more heat) 1-2 Tbsp. water McCormick Montreal Steak Grill Seasoning Aluminum foil 6-qt. slow cooker Directions: Start by tearing 4 large pieces of aluminum foil, and rolling them into balls. Place the foil balls in the bottom of the slow cooker. The purpose of this step is that the foil rack will prevent the chicken from simmering in its juices, which helps keep the skin of the chicken crispier and the meat more intact. |
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