Slow-Cooker Chicken Cacciatore
Slow-Cooker
Chicken Cacciatore
Slow-cooker
to the rescue...again! It's been pretty busy around
the Al & Peg House as of late. Weekends are
doubly-busy, so in order to make good eats, we need
some help. Whilst we're scurrying around the house,
the slow-cooker is doing all the hard work.
Peg found this naturally gluten-free recipe:
http://www.recipe.com/slow-cooker-chicken-cacciatore/?esrc=nwrc071212pinc
The original recipe calls for chicken drumsticks, but
we used thighs instead - more meat on the thighs.
Ingredients:
2 cups sliced fresh
mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken thighs, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can
diced tomatoes
1/3 cup tomato paste
Directions:
1. Combine
mushrooms, celery, carrot, onions, sweet peppers, and
garlic in a 5- or 6-quart slow cooker. Place chicken
on vegetables. Combine broth, wine, tapioca, sugar,
oregano, bay leaves, salt, and pepper; pour over
chicken.
2. Cover; cook on low-heat setting for 6 to 7 hours
or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken; cover to keep warm. Remove and
discard bay leaves. If using low-heat setting, turn
to high-heat setting. Stir in undrained tomatoes and
the tomato paste. Cover and cook for 15 minutes more.
Serve vegetable mixture over chicken and cooked pasta
or rice.
Until the next good
eats...
Al & Peg
Everybody in the Pool (aka Hamburger) Soup
Have you ever run into a situation where you needed
to use up all sorts of miscellaneous things in the
fridge? Yeah, well, this is the result. We had a
little of this - a little of that. Whatever was
laying around got thrown into the pot. Bottom line,
we really weren't following as recipe.
Ingredients:
1lb Hamburger
Onion
Fresh Mushrooms
1/2 cubed Rutabaga
Cabbage
Carrot
Celery
Frozen Green Beans
Frozen corn
Green Bell Pepper
Gluten-Free Beef Stock,
Gluten-Free Chicken Stock
V8
Bay Leaf
Directions:
Saute' green bell pepper & onion in a big soup
pot [7 qt pictured here] for a few minutes.
Add a pinch a salt and pepper. Becareful with the
salt, your stocks have have additional salt.
Add 2 lbs of hamburger to pan and brown.
Add a pinch of salt and pepper
Drain/remove excess grease.
Add chicken or beef broth - probably 2-4 cups total
Add bottle of 46oz bottle of V8
Add Bay Leaf or two
Add veggies that need longer too cook first (like
rutabaga, carrots, celery, etc]- staggering them by a
couple of minutes.
Taste for salt/pepper
Bring up to a boil then reduce heat to simmer
Cover pot and let simmer for 30 - 60 minutes stirring
occasionally.
Check a carrot/celery/rutabag - if it's a texture you
like - dig in!
Until the next good eats...
Al
Vegetable Beef End of Summer Soup
Ingredients:
1 - 2 pounds stew meat
1 - 2 tablespoons olive oil
1 32 oz carton GF beef stock [Kitchen Basics]
1 48 oz bottle V8 Juice
2 - 3 cups cubed fresh rutabagas
2 - 3 cups sliced fresh carrots
2 - 3 cups chopped fresh green beans
1 medium onion chopped
2 cups chopped zucchini
2 ears cooked fresh corn cut off the cob
3/4 cups of frozen peas
3 cups chopped cabbage
2 chopped Roma tomatoes
1 Bay leaf
Salt & Pepper to taste
optional: 1 packet of HerbOx beef bouillon
optional: 1 small 5.5oz can of tomato juice
Directions:
Add olive oil to your soup pot or dutch oven and brown stew meat.
Add beef stock and V8 juice to pot and stir.
Add carrots and rutabagas. Let simmer for 10 minutes.
Add all the rest of the veggies and bay leaf.
Stir and simmer covered pot for about 3 hrs.
Rinse the bottle of V8 and add water to pot [about 1-2 cups].
Peg Notes:
The amounts of veggies can be adjusted to your tastes. I added the additional HerbOx and tomato juice because I felt there was more veggies than liquid. I didn't want to loose flavor as I added liquid, so I used the HerbOx