Fix-It and Forget-It Pink Cookbook (94 page)

Joyce Kaut

Rochester, NY

2 large onions, sliced

1 tsp. ground ginger

3 garlic cloves, minced

2 Tbsp. oil

3 large carrots, diced

2 large potatoes, diced

3 lbs. skinless chicken pieces

½ tsp. ground cumin

½ tsp. salt

½ tsp. pepper

¼ tsp. cinnamon

2 Tbsp. raisins

14½-oz. can chopped tomatoes

3 small zucchini, sliced

15-oz. can garbanzo beans, drained

2 Tbsp. chopped parsley

1. Sauté onions, ginger, and garlic in oil in skillet. (Reserve oil.) Transfer vegetables to slow cooker. Add carrots and potatoes.
   
2. Brown chicken over medium heat in reserved oil. Transfer to slow cooker. Mix gently with vegetables.
   
3. Combine seasonings in separate bowl. Sprinkle over chicken and vegetables. Add raisins and tomatoes.
   
4. Cover. Cook on High 4-6 hours.
   
5. Add sliced zucchini, beans, and parsley 30 minutes before serving.
   

Serve over
cooked rice
or
couscous
.

Variation:

Add ½ tsp. turmeric and ¼ tsp. cayenne pepper to Step 3.

Michelle Mann

Mt. Joy, PA

Judy Govotsus

Monrovia, MD

4-6 potatoes, quartered

2-3 lbs. chicken pieces

2 large onions, quartered

1 whole bulb garlic, minced

3 tsp. dried oregano

1 tsp. salt

½ tsp. pepper

1 Tbsp. olive oil

1. Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. Sprinkle with seasonings. Top with oil.
   
2. Cover. Cook on High 5-6 hours, or on Low 9-10 hours.
   

Nanci Keatley

Salem, OR

2 yellow onions, chopped

2 parsnips, cut into ½-inch-thick slices

3 carrots, cut into ½-inch-thick slices

1 lb. celery root, cut into chunks

½ tsp. salt

¼-½ tsp. pepper

6 boneless chicken breast halves

salt to taste

pepper to taste

1 tsp. tarragon

1 cup chicken broth

½ cup white wine

1. Place vegetables in slow cooker. Stir in salt and pepper. Mix well.
   
2. Lay chicken pieces over vegetables.
   
3. Season with salt and pepper. Sprinkle with tarragon.
   
4. Pour broth and wine around the chicken pieces, so as not to disturb the seasonings.
   
5. Cover. Cook on Low 4-6 hours, or until vegetables and chicken are tender and done to your liking.
   

Serve with mashed
potatoes
or some good
French bread
.

Trudy Kutter

Corfu, NY

2-3 cups potatoes, cubed

2-3 cups baby carrots

1 medium onion, chopped

4 bone-in chicken breast halves

2 .87-oz. pkgs. dry chicken gravy mix

1 cup water

1 tsp. thyme

scant tsp. poultry seasoning

1 cup sour cream,
or
condensed cream soup

1. Place vegetables in slow cooker. Stir together until well mixed.
   
2. Put chicken on top of vegetables.
   
3. Mix dry gravy mix with water, thyme, and poultry seasoning in a medium bowl.
   
4. Pour gravy into slow cooker.
   
5. Cook on Low 8 hours, or until vegetables and chicken are tender and done to your liking.
   
6. Remove meat and vegetables to serving platter.
   
7. Whisk sour cream or cream soup into broth.
   
8. Pour over chicken and vegetables and serve.
   

Karen Ceneviva

 Seymour, CT

4½-lb. chicken, cut into 8 pieces (excluding back and wings; save them for making soup another day)

salt to taste

pepper to taste

4 Tbsp. extra-virgin olive oil,
divided

1 large yellow onion, chopped

10 cloves garlic, peeled

½ cup wine vinegar

1½ cups chicken broth

4 fresh tarragon sprigs,
or
2 Tbsp. finely chopped fresh tarragon leaves

6-8 medium (about 3½ lbs.) tomatoes, chopped

1. Season chicken to taste with salt and pepper.
   
2. Place 2 Tbsp. oil in large skillet. Brown chicken, a few pieces at a time, over medium-high heat in skillet. Turn once and brown underside.
   
3. When both sides of each piece of chicken are browned, remove from skillet and keep warm on platter.
   
4. Add 2 Tbsp. oil to skillet. Stir in chopped onion. Sauté over medium heat about 8 minutes.
   
5. Add garlic and sauté about 5 minutes. Add vinegar and broth and simmer 1 minute.
   
6. Carefully pour oil/vinegar/ onion/garlic mixture into slow cooker. Place chicken on top.
   
7. Tuck tarragon sprigs around chicken pieces, or sprinkle with chopped tarragon. Spoon chopped tomatoes over top.
   
8. Cover. Cook on Low 3-4 hours, or until chicken is tender.
   

Christie Anne Detamore-Hunsberger

Harrisonburg, VA

2 Tbsp. butter

½ cup honey

¼ cup prepared mustard

¼ tsp. salt

1 tsp. curry powder

1 whole chicken, cut up,
or
4-5 good-sized chicken breast halves

1. Melt butter in saucepan.
   
2. Add honey, mustard, salt, and curry. Mix together well.
   
3. Place chicken in slow cooker.
   
4. Spoon liquid mixture over each piece of chicken.
   
5. Cover. Cook on Low 4-5 hours, or just until chicken is tender.
   

Barbara McGinnis

Jupiter, FL

2 (.9-oz.) pkgs. dry béarnaise sauce mix

½ cup dry white wine

1 lb. boneless, skinless chicken breasts, cut into bite-sized cubes

9-oz. pkg. frozen mixed vegetables

1-lb. cooked ham, cubed

1 lb. red potatoes, cubed

1 red bell pepper, chopped

1 green bell pepper, chopped

3 shallots, minced

½ tsp. garlic powder

½ tsp. turmeric powder

½ tsp. dried tarragon

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6 hours.