Read Make It Fast, Cook It Slow Online
Authors: Stephanie O'Dea,Stephanie O’Dea
Make It Fast, Cook It Slow (23 page)
CHIPOTLE CHICKEN WITH SWEET POTATOES
serves
4
The Ingredients
6 to 8 boneless, skinless chicken thighs
10 ounces sliced mushrooms
½ onion, chopped
3 garlic cloves, minced
1 small sweet potato, peeled and chopped in chunks
2 green onions, chopped
1 red bell pepper, diced
½ cup chicken broth
1 teaspoon chipotle pepper
1 teaspoon paprika
¼ teaspoon black pepper
1 cup sour cream
The Directions
Use a 4-quart slow cooker. Put the chicken into the stoneware. Prepare the vegetables, and place on top of the chicken. Pour in the broth, and add the spices. Cover and cook on low for 6 to 8 hours, or on high for 4 hours, or until the chicken is completely cooked and has begun to shred. Before serving, stir in the sour cream, and heat on high for 30 minutes, or until hot. Serve over pasta or brown rice.
The Verdict
This is a wonderful dish. The heat from the chipotle is nicely mellowed by the sour cream and the sweetness from the sweet potatoes. I would serve this to company—it’s very yummy.
My kids ate their dinner with the chicken separated from the mushrooms and sweet potato and the rice in its own bowl with butter and Parmesan cheese.
COQ AU VIN
serves
6
The Ingredients
6 slices cooked and crumbled bacon (I used turkey bacon)
6 to 8 chicken thighs
8 ounces sliced baby portobello mushrooms
1 cup baby carrots
1 yellow onion, chopped
3 garlic cloves, chopped or minced
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup chicken broth
1½ cups red wine (you can use nonalcoholic wine, if you wish)
2 large fresh thyme sprigs
The Directions
Use a 4-quart slow cooker. Cook the bacon on the stovetop or in the microwave and add to the stoneware. Put the chicken (mine was still frozen) on top of the bacon and start layering in the vegetables. Top with salt, pepper, chicken broth, and red wine. Float thyme on top. This is really a no-fuss preparation, just throw it all in. Cover and cook on low for 8 hours. You could cook it on high for 4 hours, but it won’t taste as good; the flavors meld better when it is cooked low and slow. Serve with mashed potatoes or your favorite pasta. We used brown rice fusilli.
The Verdict
I hid the leftovers in the back of the fridge behind the cottage cheese so I could eat them all. The chicken has such a great depth of flavor—the bacon provides a nice smoky flavor and the fresh thyme gives it a restaurant aspect that is such a nice surprise. It’s purple, which means that it was automatically a hit with my girls. My mom makes this often and prefers to use white wine. It’s just as good.
CREAM CHEESE CHICKEN
serves
4
The Ingredients
6 boneless, skinless chicken breast halves, or large thighs
2 tablespoons Italian seasoning
½ teaspoon celery seed
1 tablespoon onion powder
¼ teaspoon black pepper
1 teaspoon kosher salt
2 garlic cloves, minced
1 tablespoon sugar
2 cups homemade Cream of Mushroom Soup, or 1 (10-ounce) can condensed cream
of mushroom soup
1 (8-ounce) block cream cheese
The Directions
Use a 4-quart slow cooker. Put the chicken into the cooker. Combine the seasonings and sugar in a small dish and pour on top. Add the mushroom soup. Cook on low for 6 to 8 hours, or until the chicken is cooked through. Shred with two large forks, and mix in the cream cheese. Switch the cooker to high, and cook for another 30 minutes, or until the cream cheese has fully melted. Serve over pasta. We had brown rice fusilli.
The Verdict
This is a wonderful dish. My six-year-old reported that it was the very best pasta she’s ever had. I let her skip bath time.
“FRIED CHICKEN”
serves
6
to
8
The Ingredients
cooking spray
1 tablespoon seasoned salt
1 tablespoon Italian seasoning
2 teaspoons onion powder
1 teaspoon paprika
½ teaspoon black pepper
¼ cup flour (I used a gluten-free baking mix)
18 thawed drumsticks (or however many will fit nicely into your slow cooker)
4 tablespoons (½ stick) butter, melted
The Directions
Use a 6-quart slow cooker. Spray the stoneware with cooking spray. Combine all the seasonings and flour in a ziplock freezer bag. Add the chicken, and tightly seal the bag. Shake until the chicken is nicely coated. Dump chicken into the stoneware. Add the melted butter. Cover and cook on low for 8 to 10 hours, or on high for about 6 hours.
The Verdict
Tasty. I’ve increased the seasoning since the first time I made the chicken, and like the added flavor. The pieces of chicken on top and near the sides of the crock get a bit crispy, which is an added bonus. I like munching on these cold, and the kids like to dip their drumsticks into barbecue sauce.
HONEY AND APRICOT GLAZED DUCK
serves
6
The Ingredients
4- to 5-pound duck
½ teaspoon dried oregano
¼ teaspoon black pepper
1 teaspoon garlic salt
½ teaspoon grated lemon zest
2 teaspoons cornstarch
1
/
3
cup apricot preserves
1 tablespoon gluten-free soy sauce
2 tablespoons honey
2 tablespoons lemon juice
The Directions
Use a 6-quart slow cooker, with a wire rack inside. I used the little rack that came with my rice cooker. Skin the duck, and remove the neck and giblets (ick).
Mix the oregano, pepper, garlic salt, and lemon zest and cornstarch in a small bowl. Rub the mixture all over the duck, inside and out. Place the duck onto rack, breast side up.
Use the same bowl (might as well) to mix the wet ingredients together. Pour over the top of the duck. Cover and cook on high for 4 hours, or until a meat thermometer registers 165° to 180°F.
The Verdict
Duck. It’s what’s for dinner! I don’t eat much duck, but I liked this tremendously. The glaze is quite tasty, and I recommend making a bit more to have for dipping. My kids really liked the sauce a lot, and dipped their “chicken” into it. I told them they were eating duck, but they didn’t believe me.
INDONESIAN PEANUT BUTTER CHICKEN
serves
4
The Ingredients
1
/
3
cup natural peanut butter
2 tablespoons brown sugar
2 tablespoons gluten-free soy sauce
½ teaspoon sesame oil
2 garlic cloves, chopped
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
16 to 18 frozen chicken drumettes
sesame seeds, crushed red pepper flakes (optional garnish)
2 limes, cut in wedges
The Directions
Use a 4-quart slow cooker. Put the peanut butter into the stoneware and turn the cooker to high to begin the melting. Add the brown sugar, soy sauce, sesame oil, garlic, cayenne, and ginger. Stir to combine. Add chicken, and toss to coat. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Your meal is done when the chicken is cooked through and has reached the desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook it too long. If your slow cooker isn’t at least two-thirds full, keep an eye on it so the peanut butter doesn’t burn. You may need to stir it a few times. Garnish with sesame seeds and add red pepper flakes to the grown-up portions, if desired. Serve with white rice and lime wedges.
The Verdict
We really liked this meal. The first time I made it, I didn’t add the brown sugar, but you really need it if using all-natural peanut butter. If your peanut butter is already sweetened, you may choose to omit the added sugar. This sauce would taste great on tofu, as well.
LAZY CHICKEN
serves
4
to
6
The Ingredients
3 pounds boneless chicken (or other meat, it really doesn’t matter)
1 (25-ounce) jar pasta sauce
The Directions
Use a 4-quart slow cooker. Put the chicken (or other meat) into your slow cooker. Add the entire jar of sauce. If you’d like, you can put a tablespoon or so of water into the empty jar and shake it around to release the remaining sauce. Pour that in, too. Cover and cook on low for 8 hours, or on high for 4 to 5 hours. When finished, shred the meat with 2 large forks, and serve over pasta or rice.
The Verdict
This is my favorite way to slow cook. Before this yearlong challenge, I cooked the “lazy way” at least once a week. I’d get a bag of frozen chicken or a hunk of meat on sale, and plop it into the crock with a jar or bottle of sauce—no need to thaw. I’ve used barbecue sauce, salad dressing, and bottled meat marinade with fantastic results.
LEMON-AND-HERB-ROASTED CHICKEN
serves
6
The Ingredients
1 (4-pound) whole chicken
½ teaspoon kosher salt
½ teaspoon pepper
1 head garlic, cloves intact and peeled
2 lemons, sliced
3 to 4 sprigs fresh rosemary
The Directions
Use a 6-quart slow cooker. Skin the chicken with poultry shears, and discard the neck and giblets. Salt and pepper the chicken, inside and out. Put the whole cloves of garlic inside the cavity. Place into the crock, breast side down. Place the lemon slices all over the chicken and put a few inside the bird. Lay the sprigs of fresh rosemary on top. Do not add water. Cover and cook on low for 8 hours, or on high for 4 to 6 hours. Carefully remove the chicken from the crock with large tongs—the meat will fall off the bone. Reserve the garlic to serve alongside with some rice or potatoes and fresh vegetables.
MAPLE-DIJON CHICKEN
serves
4
The Ingredients
1 pound boneless, skinless chicken pieces
1 onion, chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 sweet potatoes, peeled and chopped
1 cup chicken broth
2 bay leaves
The Directions
Use a 4-quart slow cooker. Put the chicken into the stoneware and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard. Place the sweet potatoes on top of the chicken. Pour in the broth and add the bay leaves. Cover and cook on low for 5 to 7 hours, or on high for 3 to 5 hours. The chicken is done when it is cooked through and the vegetables reach the desired tenderness.
The Verdict
Anything with the word “Dijon” in the title instantly sounds exquisite and marvelous—even though it’s only a $2.99 condiment. Dijon is the show-off in the mustard family. The chicken was tasty and quite moist, and paired nicely with the sweet potatoes. My kids both ate two servings of chicken and some of the sweet potatoes. We didn’t have any leftovers.
MARGARITA CHICKEN
serves
4
The Ingredients
4 to 5 boneless, skinless chicken thighs (mine were frozen)
¼ cup Dijon mustard
¼ cup honey
1 tablespoon gluten-free soy sauce
2 garlic cloves, minced
3 tablespoons margarita mix
The Directions
Use a 4-quart slow cooker. Put the chicken into the stoneware. In a small bowl, combine the remaining ingredients. Pour on top of the chicken. Cover and cook on low 7 to 9 hours, or on high 4 to 5 hours. Fresh chicken will not take as long to cook as frozen.
The Verdict
This was delicious! I got the idea from reading a lime chicken recipe Alanna Kellogg posted on her Kitchen Parade Web site, Kitchenparade.com, but we didn’t have any limes in the house, only margarita mix. The kids enjoyed it a lot, and Adam and I both had seconds.
MEDITERRANEAN CHICKEN
serves
4
The Ingredients
4 frozen boneless, skinless chicken breast halves
1 (16-ounce) bag frozen artichoke hearts
1 cup pitted green olives
1 (16-ounce) can diced tomatoes with their juices
The Directions
Use a 4-quart slow cooker. Put the chicken into the stoneware, and top with the artichoke hearts, olives, and the entire can of tomatoes. Cover and cook on low for 8 hours, or on high for 4 to 6 hours. Serve with couscous or quinoa.
The Verdict
This is a grown-up version of Lazy Chicken. The taste is sophisticated, but the preparation takes all of 12 seconds. We love this meal.
