Category: SLOW COOKER / CROCK POT

UPDATED HUNTER CHICKEN aka CHASSEUR or CACCIATORE ala SLOW COOKER

Chasseur means “hunter” in French. Cacciatore means “hunter” in Italian. So let’s just cut to the chase and call it Hunter chicken.

French hunter’s chicken is prepared using chicken that is pan seared crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon. Prior to pan searing, the chicken can be dredged in flour (I use a fine WONDRA flour). Tomato ingredients can include diced tomatoes, canned crushed tomatoes and tomato paste. Other ingredients often include shallots, olive oil, chicken stock, vermouth, tarragon, thyme and marjoram. Chasseur sauce is traditionally prepared using a SLOW simmer to reduce the sauce and thicken it. Often parsley and croutons are used as garnishes. This recipe is also better as leftovers when the sauce has sat and the flavors have fully blended.

Italian hunter’s chicken is prepared using chicken pieces that are first lightly fried and then braised in the sauce. Italian cacciatore is sometimes made with rabbit or salami instead of chicken. The sauce is made with olive oil, onions, herbs, canned peeled tomatoes, bell peppers, garlic and wine. Carrots are often used to add sweetness. Garnish for the cacciatore are often olives, croutons and Parmesan cheese. After the vegetable are sautéed and the broth added to create the sauce, the chicken is returned to the pan, the heat reduced to a SLOW simmer, covered and braised for a couple hours.

In this updated version you can get the same flavor using a slow cooker, making it a weeknight possibility instead of an all day chore.

UPDATED HUNTER CHICKEN
4-6 chicken breasts
1/2 cup white wine
1 tablespoon QUALITY tomato paste
1 cup chicken bone broth
1/2 teaspoon red pepper flakes
FRESH ground sea salt and black pepper
6 cloves garlic, minced
8 ounces mushrooms, sliced
1 1/2 cups baby carrots, halved or quartered depending on size
1 SMALL Vidalia onion, chopped
28 ounce can whole tomatoes, drained and then rustic chopped or crushed
1/4 cup WONDRA flour

  • Whisk together the wine, bone broth, tomato paste, red pepper flakes, garlic, onions, carrots, salt and pepper.
  • Add to slow cooker.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces with flour.
  • Nestle chicken pieces into tomatoes.
  • Sprinkle any remaining flour evenly over top.
  • Scatter mushrooms over top.
  • Cover and cook on low 5-6 hours.
  • Serve with desired garnishes

GARNISHES
3/4 cup pimiento stuffed green olives
Parmesan cheese
Crusty bread pieces

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER
3 pounds boneless, skinless chicken breasts or tenders
FRESH ground sea salt and black pepper
3/4 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
6 ounce box STOVE TOP stuffing mix
10 ounce package frozen green beans

  • Spray the crock insert with non-stick cooking spray.
  • Generously season chicken pieces on all sides.
  • Lay chicken pieces (in a single layer if possible) in prepared crock.
  • Arrange stuffing mix in an even layer on top of chicken pieces.
  • Whisk together the chicken soup, chicken broth and sour cream together until combined.
  • Pour soup mixture over stuffing evenly.
  • Arrange green beans on top.
  • Cover and cook on low 3-3 1/2 hours. If using tenders check on it around 2 1/2 hours.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.

SLOW COOKER CHICKEN CHILE VERDE

SLOW COOKER CHICKEN CHILE VERDE
3 pounds boneless, skinless chicken breast
2 tablespoons avocado oil
1 white onion, chopped small
1 tablespoon cumin
10 LARGE tomatillos, chopped
3 poblano peppers, seeded and chopped*
3 Anaheim peppers, seeded and chopped*
1 LARGE jalapeno, seeded and chopped*
2 LARGE cloves garlic, minced
1 bunch cilantro, chopped
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons cold water

  • Add peppers, garlic, oil and 2/3 of cilantro to food processor. Pulse until smooth with only small chunks.
  • Quickly sear the chicken and then chop into large pieces.
  • Spray slow cooker insert with non-stick spray.
  • Add food processor contents and chicken broth to the slow cooker, whisking to combine.
  • Stir in cumin, salt and pepper.
  • Fold in chicken pieces and onions.
  • Cook on LOW for 4-5 hours until chicken is tender and pulls apart.
  • Whisk cornstarch and water together until smooth.
  • Stir into slow cooker, cooking for another 10-15 minutes until desired thickness.
  • Fold in remaining cilantro just before serving.
  • Serve with warmed tortillas, shredded cheese and sour cream.

NOTES: For extra flavor char peppers before chopping.

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW COOKER

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW Cooker – serves 4

4 bone-in pork chops, at least 3/4 inch thick
FRESH ground salt and pepper, to taste
2 tablespoons butter
1/3 cup FRESH grated apples
2 VIDALIA onions, chopped
2 Granny Smith apples, peeled and sliced
2 LARGE carrots, peeled and sliced into 1 inch pieces
2 pounds sauerkraut and its juice
4-6 LARGE sprigs rosemary

  • Spray crock pot insert with non-stick cooking spray.
  • In a large bowl toss together gently the sauerkraut and its juice, apples, onions and carrots.
  • Spoon half the mixture into the slow cooker.
  • Heat 2 tablespoons of butter over medium high heat in large skillet.
  • Do a quick sear on each side of pork chops.
  • Top with pork chops in a single layer if possible.
  • Cover with remaining sauerkraut mixture on top of pork chops.
  • Sprinkle with rosemary sprigs.
  • Cover and cook on low 2-3 hours or until chops are cooked though and carrots and apples are tender.
  • Remove sprigs and enjoy.

ASIAN CHICKEN ALA SLOW COOKER

ASIAN CHICKEN ALA SLOW COOKER serves 4
adapted from Karina at CafeDelites

2 pounds skinless boneless chicken breasts and chicken thighs
1/2 cup Bragg’s Liquid Aminos
1/3 cup oyster sauce
1/4 cup QUALITY honey
3 packed tablespoons brown sugar
6 large garlic cloves, minced
1 1/2 tablespoons cornstarch
3 tablespoons water
1 small bunch green onions/scallions sliced for garnish
1 tablespoons white and black sesame seeds, to garnish

  • Spray your slow cooker bowl with non-stick spray.
  • In a medium mixing bowl whisk together the liquid aminos, oyster sauce, honey, brown sugar and garlic.
  • Place chicken into the sauce, turning to coat.
  • Layer chicken pieces into slow cooker in a single layer if possible.
  • Pour remaining sauce over top.
  • Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  • During the last hour of cooking, whisk together the cornstarch and water in a small bowl until cornstarch is completely dissolved.
  • Stir the cornstarch mixture into the sauce until well blended.
  • Recover and allow sauce to thicken and the chicken is just beginning to fall apart.
  • Season with salt and pepper as necessary.
  • Serve over rice.
  • Garnish with sliced green onions and sesame seeds.

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN
2 pounds skinless, boneless chicken thighs
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 LARGE can crushed pineapple, drained – reserve juice
1 can mandarin oranges, drained – reserve juice
8 ounce can water chestnuts, drained
1 cup chicken broth
1/4 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoons + 2 tablespoons apple cider vinegar
1 tablespoon + 1/4 cup Bragg’s liquid aminos
1/4 cup cornstarch
1/2 cup green onions, sliced diagonally
prepared white rice

  • Generously season chicken with FRESH ground salt and pepper.
  • Heat oil in skillet over medium-high heat.
  • Sear chicken 2-3 minutes per side.
  • Add chicken to slow cooker.
  • Scatter pineapple and oranges over chicken.
  • Whisk together the pineapple juice, orange juice, chicken broth, ginger, 1 tablespoon liquid aminos, 2 tablespoons apple cider vinegar and garlic.
  • Pour over chicken, cover and slow cook on low 6 hours or until chicken is tender.

 

  • Remove chicken with slotted spoon to a plate and keep warm.
  • Whisk together 1/4 cup Bragg’s liquid aminos, cornstarch and 2 tablespoons apple cider vinegar.
  • Whisk into slow cooker.
  • Add in green onions and cook, whisking frequently, uncovered on high for 10 minutes until thickened to desired consistency.
  • Serve over rice.

HAWAIIAN “POTATO” PASTA SALAD
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 red onion, halved and thinly sliced
2 FRESH jalapenos, 1 sliced thin into rings, 1 finely seeded and chopped
2 pounds new red, or golden fleshed potatoes, halved
3/4 cup dry (uncooked) small shell pasta (elbows work too)
2 eggs, hard boiled, peeled, and finely grated
2 stalks crispy celery, thinly sliced
4-6 sweet pickles, chopped small
1 – 1 1/2 cups mayonnaise
2 tablespoons whole grain mustard (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk together the vinegar, sugar and 1 teaspoon salt.
  • Add onions and jalapenos. Marinate at least 30 minutes and up to 2 hours, stirring occasionally.
  • Drain, reserving pickling juice.
  • Put potatoes in a large pot, cover with cold water, add 2 tablespoons salt.
  • Bring to a boil over high heat. Turn down heat to maintain an easy boil and cook until just tender.
  • Drain potatoes and rinse well with cold water to stop cooking and cool the postatoes. Chop into about 1 inch cubes, and set aside.
  • Cook pasta per package instructions until al dente. Drain, rinse thoroughly with cold water.
  • Add diced potatoes and cooked pasta to large bowl.
  • Add the eggs, celery, sweet pickles and drained onion and jalapenos. Add one cup mayonnaise, mustard, 1/2 of the pickling juice and salt and pepper, to taste, to the bowl.
  • Mix gently to combine and evenly distribute dressing.
  • Add more mayo as necessary, if mixture is not well covered with dressing.
  • Taste, adjust seasonings, and add more pickling juice, if desired.
  • Refrigerate for at least 2 hours so flavors meet one another and get all friendly.
  • Serve chilled.

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT serves 4-6
1 can cream of mushroom soup
1 envelope Lipton onion soup
1 1/2 cups sour cream
1/2 cup milk
4 boneless, skinless chicken breasts
Prepared mashed potatoes, egg noodles or white rice

  • Whisk together sour cream, soup , milk and soup mix.
  • Spray insert of slow cooker with non-stick spray.
  • Add soup mix to insert.
  • Submerge chicken pieces into soup mix.
  • Cover and cook on HIGH 1 hour.
  • Reduce to LOW and cook 4-5 more hours until chicken is cooked through.
  • Remove chicken, shred and return to sauce, stirring to coat well.
  • Serve over mashed potatoes, noodles or rice.

SLOW COOKER PORK CHOPS & RICE

SLOW COOKER PORK CHOPS & RICE Yield: 6-8 servings
I think grams originally found this on a Campbell’s soup label and her version was always done in the oven, which is part of what makes it a filling, hearty, winter family meal. Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

4 boneless pork chops
1 bunch green onions, chopped or sliced thin
2 cups chicken broth
1 cup water
1 – 10.5 ounce can cream of mushroom soup (see notes)
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the pork chops.
  • Top with onions.
  • Whisk together the mushroom soup, chicken broth, water, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred the pork chops.

2 cups long grain white rice
1 cup water
1 to 1 1/2 cups shredded cheddar cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

NOTE:

  • I change up the soup flavor to my likes of the day 😀
  • I also sometimes skip the rice portion and make potatoes instead.

SLOW COOKER PHILLY CHEESE STEAK & RICE

SLOW COOKER PHILLY CHEESE BEEF & RICE Yield: 6-8 servings

I think grams originally found this on a Campbell’s soup label and her version was always done in the oven made with pork, which is part of what makes it a filling, hearty, winter family meal. But now I’ve updated it to include a beef version.  Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

1 1/2 pounds chuck steak beef pieces
1 SMALL red onion, chopped or sliced thin
1/2 green pepper, washed, seeded and cut into thin rings
2 cups beef broth
2 tablespoons Worcestershire sauce
1 cup water
1 – 10.5 oz. can cream of mushroom soup
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the beef pieces.
  • Top with onions and peppers.
  • Whisk together the mushroom soup, beef broth, water, Worcestershire sauce, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred any large pieces of beef.

2 cups long grain white rice
1 cup water
1 to 1-1/2 cups shredded Gruyere or Swiss cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

SLOW COOKER GINGER CHICKEN & SLAW

SLOW COOKER GINGER CHICKEN & SLAW
CHICKEN
1/4 cup apricot jam
2 tablespoons ketchup (Jalapeno ketchup adds a bit of a kick)
1/4 cup Bragg’s liquid aminos
2 tablespoons FRESH grated ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
1 onion, chopped small
1 red Jalapeno pepper, chopped small
1/4 cup rice wine vinegar
FRESH ground sea salt and black pepper

  • Whisk together the apricot jam, ketchup, liquid aminos and ginger in 5 quart slow cooker.
  • Add onion, garlic, jalapeno and chicken, tossing to coat.
  • Cook covered 4-5 hours on low, until chicken is cooked through.
  • Transfer chicken to cutting board and shred.
  • Return chicken to slow cooker.
  • Stir in rice vinegar.
  • Season with FRESH ground sea salt and black pepper, to taste.
  • 1 cup long grain white rice, prepared 25-30 minutes before serving according to package directions.

SLAW
1/4 small red cabbage, cored and thinly sliced
1 small green onions, sliced thin
2 tablespoons FRESH chopped cilantro
1 tablespoon avocado oil
2 tablespoons rice wine vinegar
Toasted sesame seeds, for garnish

  • Toss all together.
  • Season to taste.
  • Serve chicken over rice with slaw.
  • Top with a sprinkling of sesame seeds.

CHICKEN & CORN STEW 2 ways – WEEKNIGHT & SLOW COOKER

This recipe is SOOOOOO versatile!  It was originally written as a slow cooker recipe that I adapted to NOT ONLY our likes and tastes, but also to a quick week night meal. 

WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • Preheat oven to 350°.
  • Melt 1 tablespoon of butter in a large skillet.
  • Add carrots and shallots, stirring to saute until softened.
  • Whisk together the chicken broth and flour until smooth.
  • Add broth to skillet and stir to combine.
  • Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Bring to simmer and cook 10-15 minutes until sauce thickens.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Bake 10-15 minutes until heated through and croutons are toasted.

SLOW COOKER CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • LIGHTLY spray the slow cooker insert with non-stick spray.
  • Whisk together the chicken broth and flour until smooth and pour into slow cooker.
  • Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Cover and cook on low 6-7 hours or until chicken is cooked through.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Cook another 10-15 minutes until heated through and thickened.

NOTES: Crushed potato chips works to replace the croutons in a pinch!