How To make Crockpot Cafe Chicken
Ingredients
2
each
chickens, about 2-1/2 pounds, cut into eighths
1
each
onion, chopped
2
each
garlic cloves, chopped
1
salt, to taste
1
pepper, to taste
1
each
green pepper, diced
1
each
tomato, very ripe, peeled, seeded, chopped
1
cup
dry white wine
1
pinch of cayenne pepper
Directions:
Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8.
Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter. A carafe of white wine is also a nice addition.
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INGREDIENTS
3 to 4 chicken breast
1 lb to 1.5 lbs baby potatoes
10 to 12 oz broccolini
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1 stick (113 g) of unsalted butter
1 large lemon
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp cracked black pepper
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Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
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2 large chicken breasts
1 can cream of mushroom soup
salt to taste
pepper to taste
garlic powder to taste
1 tsp olive oil
Directions:
1. Put olive oil in the crockpot, add chicken breasts and rub it with the oil, sprinkle salt, pepper, garlic powder and top with the cream of mushroom soup.
2. Cover and cook on low for 6-7 hours.
3. After 6-7 hours, shred chicken by using a fork then mix it well with the creamy sauce.
4. Serve on top of rice or mashed potato.
5. Enjoy!
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INGREDIENTS
3 large chicken breasts
1 tsp garlic salt
1 tsp Italian seasoning
14 baby potatoes
25 green beans stalks
6 long medium carrots
1 large onion
salt and pepper to taste (go easy on the salt)
2 Tbs olive oil
For the sauce
4 cloves garlic
1 tsp oregano
1 tsp basil
1/4 tsp red pepper flakes
1/4 cup soy sauce
1/2 cup honey
1/4 cup ketchup
parsley to garnish
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