Monday, March 26, 2012

One-Pot Crock-pot Chicken Dinner




Here is my first slow cooker meal for you. Slow cooker recipes, especially the ones that include vegetables and can therefore be considered a whole meal, are huge time savers.

This meal lends itself very well to batch cooking. Make 2 or 3 extra meals if you can (and have room in your slow cooker) and freeze for later use. Smoked paprika gives the chicken a delicious, smoky flavour.

This recipe serves 4.


Ingredients:

- 1 medium chicken (approx. 5 lbs) or 4 chicken breasts with bones and skin
- 2 pounds sweet potatoes, peeled and cut in 1-inch cubes (The original recipe calls for regular potatoes which you can also use if you eat them.)
- 2 medium carrots, cut in chunks
- 1 medium onion, cut in thin wedges
- 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons melted butter, divided
- 2 tablespoons Spanish smoked paprika
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon maple syrup or honey
- Dash salt
- Dash cumin

Preparation:

 - Wash chicken and pat dry.
 - Combine sweet potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
- Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.
- Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.

(will freeze )

image from anoregoncottage.com


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4 comments:

  1. It depends on whether you want to freeze it whole or in individual meals. Either way, cool everything first before freezing.

    To freeze whole, I would freeze the chicken in a large freezer bag and the vegetables and sauce in a large plastic container. To use, thaw everything completely, put the chicken into a large casserole and pour the vegetables and sauce around it. Cover the casserole and heat in a 350F oven for 20 to 30 minutes until the chicken is heated through.

    For individual dinners, once the chicken is cooked, cut it up into individual servings then freeze in individual freezer dishes, dividing the sauce and vegetables equally among the servings. You can then reheat in the microwave if you wish, either thawed or from frozen.

    ReplyDelete
  2. You cook everything first, then basically freeze the leftovers?

    ReplyDelete
    Replies
    1. Yes, that's what you do. Cooking the chicken in the slow cooker on the bone makes it very flavourful and tender. If you have lots of room in your freezer you can cook a couple at a time if you have a large slow cooker, then eat one and put the other in a Ziplock freezer bag and freeze. Heat as above.

      If you have an ordinary fridge freezer you're better to just divide the cooked chicken into meals. Remember it's okay to freeze in plastic freezer containers, but to reheat for the best results thaw, then put into a small dish and heat in a toaster oven. That way you're not heating your big oven and you still get nice crispy skin. When you heat in the microwave the skin is okay but not crispy.

      Remember also you can keep leftover cooked chicken in the fridge for a couple of days to use for lunches as well as dinners.

      Delete

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