5
pleasing
poultry
America’s favorite meat just got better. The slow cooker turns chicken into a multitude of delicious family dishes or even dinner with friends. Chicken Merlot with Mushrooms or Herbed Balsamic Chicken will certainly win raves at your next dinner party, while Kickin’ Chicken Taco Salad or Easy Chicken Tetrazzini will thrill the kids. Does your family like turkey, duck, or pheasant? We’ve got you covered.
garlic-lemon chicken with leeks
shredded chicken master recipe
caramelized onion chicken salad sandwich
apricot-mustard chicken sandwiches
bbq chicken and cheddar quesadillas
peanut noodles with chicken and vegetables
sweet potato and pepper jack grits with chicken
hot and spicy braised peanut chicken
chicken with figs and blue cheese
chicken with mushroom stuffing
better-than-grandma’s chicken and noodles
italian braised chicken with fennel and cannellini
buffalo chicken drumsticks with blue cheese dip
buffalo chicken and blue cheese pizza
smoky chicken-potato casserole
caribbean black beans with rum
rosemary turkey roast with vegetables
turkey thighs in spicy cranberry sauce
braised duck with pistachio salad and squash
apple-braised pheasant with watercress salad
lemon-lime chili chicken
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 to 8 servings
A citrus combo plus a good dose of chili powder brightens the flavor of this chicken-zucchini entrée.
2 tablespoons chili powder
1 teaspoon salt
1⁄2 teaspoon ground black pepper
3 to 31⁄2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1-inch pieces
1 medium onion, cut into wedges
1⁄4 cup reduced-sodium chicken broth
1⁄4 cup lime juice
1⁄4 cup lemon juice
2 cloves garlic, minced
1 In a small bowl combine chili powder, salt, and pepper. Sprinkle over chicken and rub in with your fingers. Place chicken in a 4- to 5-quart slow cooker. Add zucchini and onion. In a small bowl combine broth, lime juice, lemon juice, and garlic. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard cooking liquid.
nutrition facts per serving: 156 cal., 4 g total fat (1 g sat. fat), 76 mg chol., 525 mg sodium, 6 g carbo., 1 g dietary fiber, 24 g protein.
easy italian chicken
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 4 to 6 servings
Serve this no-fuss meal with a side of polenta to soak up all the delicious juices. Either make polenta from the boxed variety or buy the slice-and-heat type.
1⁄2 of a medium head cabbage, cut into wedges
1 medium onion, sliced and separated into rings
1 4.5-ounce jar (drained weight) sliced mushrooms, drained
2 tablespoons quick-cooking tapioca
2 to 21⁄2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 cups purchased meatless spaghetti sauce
Grated Parmesan cheese
Hot cooked polenta or pasta (optional)
1 In a 31⁄2- to 6-quart slow cooker combine cabbage, onion, and mushrooms. Sprinkle with tapioca. Top with chicken. Pour spaghetti sauce over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked polenta or pasta.
nutrition facts per serving: 300 cal., 9 g total fat (3 g sat. fat), 94 mg chol., 662 mg sodium, 24 g carbo., 4 g dietary fiber, 35 g protein.
saucy sweet-and-sour chicken
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 4 to 6 servings
Want to save money and enjoy your Asian meal even more? Then make this tangy sweet-and-sour classic at home.
21⁄2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1⁄4 teaspoon salt
1⁄2 of a 12-ounce can (about 3⁄4 cup) frozen lemonade concentrate, thawed
3 tablespoons packed brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water
2 to 3 cups hot cooked rice or fried rice
1 Place chicken in a 31⁄2- or 4-quart slow cooker; sprinkle with salt. In a medium bowl combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Transfer chicken to a serving platter; cover and keep warm.
3 For sauce, pour cooking liquid into a medium saucepan. Skim off fat. In a small bowl combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice.
nutrition facts per serving: 480 cal., 9 g total fat (3 g sat. fat), 115 mg chol., 381 mg sodium, 57 g carbo., 1 g dietary fiber, 40 g protein.
chicken merlot with mushrooms
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) + 15 minutes makes: 6 servings
Chicken pieces cook to tender perfection in a broth of Merlot, basil, mushroom, onions, and garlic. Before serving, thicken the sauce with cornstarch.
3 cups sliced fresh mushrooms (8 ounces)
1 cup chopped onion (1 large)
2 cloves garlic, minced
21⁄2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
3⁄4 cup reduced-sodium chicken broth
1 6-ounce can tomato paste
1⁄4 cup Merlot or other dry red wine or chicken broth
11⁄2 teaspoons dried basil, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
1 In a 31⁄2- to 5-quart slow cooker combine mushrooms, onion, and garlic. Top with chicken. In a medium bowl combine broth, tomato paste, wine, basil, salt, and pepper. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Transfer chicken and vegetables to a serving platter. Cover chicken and vegetables and keep warm.
4 If using low-heat setting, turn to high- heat setting. For sauce, in a small bowl combine cornstarch and the cold water. Stir into cooking liquid. Cover and cook for about 15 minutes more or until thickened. Spoon sauce over chicken.
nutrition facts per serving: 249 cal., 8 g total fat (4 g sat. fat), 75 mg chol., 639 mg sodium, 13 g carbo., 2 g dietary fiber, 30 g protein.
moroccan chicken
prep: 30 minutes cook: 61⁄2 to 7 hours (low) or 31⁄2 to 4 hours (high) makes: 4 servings
Moroccan cooking often includes dried fruit, such as raisins and apricots, in savory dishes. The result? A dish with more complex flavor.
2 large onions, halved and thinly sliced
2 cups sliced carrots (4 medium)
3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1⁄2 teaspoon salt
1⁄2 cup raisins
1⁄2 cup dried apricots, coarsely snipped
1 14-ounce can chicken broth
1⁄4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
11⁄2 teaspoons ground cumin
11⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 cloves garlic, minced
3⁄4 teaspoon ground black pepper
2 cups hot cooked couscous
Toasted pine nuts
1 In a 5- to 6-quart slow cooker combine onions and carrots. Add chicken; sprinkle with salt. Add raisins and dried apricots. In a medium bowl whisk together broth, tomato paste, flour, lemon juice, cumin, ginger, cinnamon, garlic, and pepper. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 61⁄2 to 7 hours or on high-heat setting for 31⁄2 to 4 hours.
3 Serve in shallow bowls with hot cooked couscous. Sprinkle with pine nuts.
nutrition facts per serving: 600 cal., 15 g total fat (3 g sat. fat), 139 mg chol., 997 mg sodium, 65 g carbo., 8 g dietary fiber, 52 g protein.
puttanesca chicken
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
Capers and olives are what give this sauce its spirited, southern Italian flair. If you like, substitute your favorite pasta for the tiny almond-shaped orzo.
21⁄2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1 26-ounce jar pasta sauce with olives
2 tablespoons drained capers
1 teaspoon finely shredded lemon peel
3 cups hot cooked orzo pasta
1 Place chicken in a 31⁄2- or 4-quart slow cooker. Sprinkle with salt and pepper. In a medium bowl stir together pasta sauce, capers, and lemon peel. Pour over chicken.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Serve over hot cooked orzo.
nutrition facts per serving: 315 cal., 8 g total fat (2 g sat. fat), 77 mg chol., 638 mg sodium, 31 g carbo., 3 g dietary fiber, 30 g protein.
saucy chicken with mushrooms
prep: 20 minutes cook: 4 to 5 hours (low) makes: 4 servings
The chives are optional, but they add a bright green color and fresh flavor that make them a worthwhile topper.
8 ounces fresh button mushrooms, quartered
6 ounces fresh shiitake mushrooms, stems removed and caps sliced
4 skinless, boneless chicken breast halves (about 11⁄2 pounds total)
1⁄4 cup butter or margarine
1 0.7-ounce packet Italian dry salad dressing mix
1 10.75-ounce can condensed golden mushroom soup
1⁄2 cup dry white wine
1⁄2 of an 8-ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Snipped fresh chives (optional)
1 In a 31⁄2- or 4-quart slow cooker combine button and shiitake mushrooms. Top with chicken. In medium saucepan melt butter over medium heat; stir in dry dressing mix. Stir in soup, wine, and cream cheese. Stir until cream cheese melts; pour over chicken.
2 Cover and cook on low-heat setting for 4 to 5 hours.
3 Serve chicken and sauce over hot cooked rice. If desired, sprinkle each serving with chives.
nutrition facts per serving: 405 cal., 17 g total fat (9 g sat. fat), 110 mg chol., 1043 mg sodium, 26 g carbo., 1 g dietary fiber, 32 g protein.
greek chicken with couscous
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) stand: 5 minutes makes: 8 servings
Couscous is a busy person’s go-to side dish because it cooks in just 5 minutes. With all the flavor varieties available, it is as much a household staple as rice.
2 pounds skinless, boneless chicken breast halves, cut into 1⁄2-inch pieces
2 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
11⁄2 cups water
2 6-ounce packages toasted pine nut– flavor couscous mix
1 cup crumbled feta cheese (4 ounces)
1⁄2 cup pitted Kalamata olives, coarsely chopped
1 Place chicken in a 31⁄2- or 4-quart slow cooker. Add tomatoes and the water.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Stir in couscous and flavor packet if present. Cover and let stand for 5 minutes. Fluff couscous with a fork. Sprinkle each serving with feta cheese and olives.
nutrition facts per serving: 377 cal., 8 g total fat (4 g sat. fat), 82 mg chol., 1226 mg sodium, 41 g carbo., 3 g dietary fiber, 36 g protein.
moroccan-spiced chicken
prep: 10 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 6 servings
A combination of five spices dominates in this Moroccan-inspired dish. Serve the savory juices over either brown rice or couscous.
1⁄2 cup reduced-sodium chicken broth
11⁄2 teaspoons ground cumin
1 teaspoon salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground black pepper
31⁄2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1 Pour broth into a 31⁄2- or 4-quart slow cooker. In a small bowl combine cumin, salt, cinnamon, coriander, turmeric, and pepper. Sprinkle over chicken and rub in with your fingers. Place chicken in cooker.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
nutrition facts per serving: 155 cal., 4 g total fat (1 g sat. fat), 89 mg chol., 534 mg sodium, 1 g carbo., .4 g dietary fiber, 27 g protein.
herbed balsamic chicken
prep: 20 minutes cook: 41⁄2 hours (low) or 2 hours (high) + 30 minutes makes: 6 servings
The sweet flavor of balsamic vinegar has fairly recently captured the interest of many, although Italians have been using it for centuries. Its complex flavor is developed through a long aging process in oak barrels.
1 medium onion, cut into thin wedges
1 tablespoon quick-cooking tapioca, crushed
6 chicken breast halves (31⁄2 to 4 pounds), skinned
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 cup balsamic vinegar
2 tablespoons chicken broth
1 9-ounce package frozen Italian green beans
1 cup red sweet pepper strips (1 medium)
1 Place onion in a 31⁄2- or 4-quart slow cooker. Sprinkle with tapioca. Top with chicken. Sprinkle with rosemary, thyme, salt, and pepper. Pour vinegar and broth over chicken.
2 Cover and cook on low-heat setting for 41⁄2 hours or on high-heat setting for 2 hours.
3 If using low-heat setting, turn to high-heat setting. Add green beans and red sweet pepper. Cover and cook for 30 minutes more.
4 Using a slotted spoon, transfer chicken and vegetables to a serving platter. Spoon some of the cooking liquid over chicken and vegetables. Pass the remaining cooking liquid.
nutrition facts per serving: 234 cal., 2 g total fat (1 g sat. fat), 100 mg chol., 308 mg sodium, 10 g carbo., 2 g dietary fiber, 41 g protein.
kickin’ chicken chili
prep: 25 minutes cook: 4 to 5 hours (low) or 2 to 21⁄2 hours (high) makes: 4 servings + reserves
With chicken instead of beef, white beans instead of red, and a windfall of colorful vegetables, this is a whole new bowl of chili!
2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
2 teaspoons ground cumin
1⁄4 teaspoon salt
1 tablespoon olive oil or vegetable oil
1 16-ounce package frozen sweet pepper and onion stir-fry vegetables
1 16-ounce jar green salsa
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with onion and garlic, undrained
Sour cream (optional)
Shredded cheese (optional)
1 In a large bowl combine chicken, cumin, and salt; toss gently to coat. In a large skillet heat oil over medium-high heat. Cook chicken, half at a time, in hot oil until light brown. Drain off fat. In a 4- to 5-quart slow cooker combine chicken, frozen vegetables, salsa, drained beans, and tomatoes.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21⁄2 hours. Reserve 3 cups of the chili; store as directed below.
3 Serve the remaining chili while still warm. If desired, top each serving with sour cream and cheese.
nutrition facts per serving: 305 cal., 5 g total fat (1 g sat. fat), 88 mg chol., 914 mg sodium, 24 g carbo., 6 g dietary fiber, 41 g protein.
to store reserves: Place chili in an airtight container. Seal and chill for up to 3 days. Use in Kickin’ Chicken Taco Salad.
kickin’ chicken taco salad
start to finish: 30 minutes makes: 4 servings
Give the usual taco salad extra kick by starting with Kickin’ Chicken Chili. In a hurry? Use a container of baby romaine and don’t bother halving the tomatoes.
Reserved Kickin’ Chicken Chili*
6 cups torn romaine lettuce
1 large avocado, pitted, peeled, and chopped
1 cup grape tomatoes or cherry tomatoes, halved
1⁄2 cup chopped red onion (1 medium)
11⁄2 cups coarsely crushed lime-flavor or plain tortilla chips
1⁄2 cup sour cream (optional)
1⁄4 cup chopped fresh cilantro or parsley (optional)
1 In a medium saucepan heat the reserved chili over medium-low heat until hot, stirring occasionally. In an extra-large bowl combine lettuce, avocado, tomatoes, and red onion. Add heated chili; toss gently to combine.
2 Divide lettuce mixture among large salad bowls. Sprinkle with chips. If desired, in a small bowl stir together sour cream and cilantro; spoon onto salads.
nutrition facts per serving: 283 cal., 10 g total fat (2 g sat. fat), 44 mg chol., 537 mg sodium, 27 g carbo., 7 g dietary fiber, 23 g protein.
*test kitchen tip: There should be about 3 cups reserved chili.
thyme-garlic chicken breasts
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 to 8 servings
A vinaigrette-dressed mixture of greens, tomatoes, Kalamata olives, and feta cheese creates a vibrant bed for the flavorful tender chicken.
3 to 4 pounds chicken breast halves, skinned
6 cloves garlic, minced
11⁄2 teaspoons dried thyme, crushed
1⁄2 teaspoon salt
1⁄4 cup orange juice
1 tablespoon balsamic vinegar
1 8- to 10-ounce package mixed salad greens
1⁄2 cup cherry tomatoes, halved or quartered
1⁄4 cup pitted Kalamata olives, halved
1⁄4 cup crumbled feta cheese (1 ounce)
1⁄2 cup bottled vinaigrette salad dressing
1 Place chicken in a 31⁄2- or 4-quart slow cooker. Sprinkle with garlic, thyme, and salt. Pour orange juice and vinegar over chicken.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Remove chicken from cooker; cover and keep warm. Discard cooking liquid.
3 In a large bowl toss together salad greens, tomato, olives, and feta cheese. Divide salad among dinner plates. Slice chicken from bones; discard bones. Arrange sliced chicken on top of salads. Drizzle with dressing.
nutrition facts per serving: 252 cal., 8 g total fat (2 g sat. fat), 90 mg chol., 660 mg sodium, 8 g carbo., 1 g dietary fiber, 36 g protein.
easy chicken tetrazzini
prep: 20 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 8 servings
Legend has it that Chicken Tetrazzini was created for a famous Italian opera singer. Purchased Alfredo sauce heightens the convenience factor of this version.
21⁄2 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
2 4.5-ounce jars (drained weight) sliced mushrooms, drained
1 16-ounce jar Alfredo pasta sauce
1⁄4 cup chicken broth or water
2 tablespoons dry sherry (optional)
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground black pepper
10 ounces dried spaghetti or linguine
2⁄3 cup grated Parmesan cheese
3⁄4 cup thinly sliced green onions (6)
Toasted French bread slices (optional)
1 In a 31⁄2- or 4-quart slow cooker combine chicken and mushrooms. In a medium bowl stir together pasta sauce, broth, sherry (if desired), nutmeg, and pepper. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. Meanwhile, cook spaghetti according to package directions; drain.
3 Stir Parmesan cheese into chicken mixture. Serve over hot cooked spaghetti. Sprinkle each serving with green onions. If desired, serve with French bread.
nutrition facts per serving: 430 cal., 14 g total fat (6 g sat. fat), 121 mg chol., 753 mg sodium, 32 g carbo., 2 g dietary fiber, 42 g protein.
creamy basil chicken
prep: 25 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) + 30 minutes makes: 4 servings + reserves
This is company fare at its best. It is a colorful meal that showcases the flavors of spring. Serve it with garlic mashed potatoes instead of orzo, if you like.
2 cups sliced fresh mushrooms
2 cups red and/or yellow sweet pepper strips (2 medium)
1 large onion, sliced
4 ounces cooked pancetta or bacon, chopped
8 cloves garlic, minced
3 tablespoons quick-cooking tapioca, crushed
8 skinless, boneless chicken breast halves (about 21⁄2 pounds)
1 cup chicken broth
1⁄4 cup dry white wine or dry vermouth
1 pound fresh asparagus or one 10-ounce package frozen cut asparagus, thawed
1⁄2 cup chopped fresh basil or 1 tablespoon dried basil, crushed
1⁄3 cup whipping cream
2 cups hot cooked orzo pasta
2 tablespoons snipped fresh basil
2 tablespoons grated Parmesan cheese
Toasted pine nuts (optional)
1 In a 5- to 6-quart slow cooker combine mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Top with chicken. Pour broth and wine over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Meanwhile, snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, 1⁄2 cup fresh basil or the dried basil, and cream. Cover and cook for 30 minutes more.
4 Reserve four chicken breast halves; store as directed below. Serve the remaining chicken, vegetables, and sauce with hot cooked orzo. Sprinkle with 2 tablespoons fresh basil, Parmesan cheese, and, if desired, pine nuts.
nutrition facts per serving: 556 cal., 21 g total fat (9 g sat. fat), 132 mg chol., 892 mg sodium, 43 g carbo., 5 g dietary fiber, 47 g protein.
to store reserves: Place chicken in an airtight container. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in the refrigerator overnight before using.) Use in Chicken and Wild Rice Chowder.
chicken and wild rice chowder
prep: 20 minutes cook: 20 minutes makes: 4 servings
If you couldn’t resist and ate all of the chicken from Creamy Basil Chicken, buy some roasted deli chicken breasts and cut it off the bone for this chowder.
Reserved chicken from Creamy Basil Chicken*
3 tablespoons butter or margarine
1 cup sliced carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup quartered fresh mushrooms
3 tablespoons all-purpose flour
2 14-ounce cans chicken broth
3⁄4 cup cooked wild rice
1⁄4 teaspoon ground black pepper
11⁄2 cups half-and-half or light cream
2 tablespoons dry sherry (optional)
1 Chop reserved chicken; set aside. In a large saucepan melt butter over medium heat. Cook carrots, celery, and mushrooms in hot butter until tender. Stir in flour. Add chopped chicken, broth, wild rice, and pepper.
2 Cook and stir until mixture is slightly thickened and bubbly. Stir in half-and-half and, if desired, sherry; heat through.
nutrition facts per serving: 445 cal., 22 g total fat (13 g sat. fat), 140 mg chol., 1019 mg sodium, 21 g carbo., 2 g dietary fiber, 40 g protein.
*test kitchen tip: There should be four chicken breast halves.
garlic-lemon chicken with leeks
prep: 30 minutes cook: 4 to 41⁄2 hours (low) or 2 to 21⁄2 hours (high) makes: 6 servings
Leeks, related to onions and garlic, have a mellower flavor. Be sure to clean them well. Cut the leek stalk lengthwise and wash out any sand that is present.
1⁄3 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves (21⁄4 to 21⁄2 pounds)
3 tablespoons butter or margarine
2 cups thinly sliced leeks (6 medium)
10 cloves garlic, thinly sliced
2 tablespoons quick-cooking tapioca, crushed
1⁄4 teaspoon salt
1 lemon
11⁄2 cups chicken broth
2 cups hot cooked mashed potatoes
Snipped fresh parsley
1 In a shallow dish combine flour, 1⁄2 teaspoon salt, and pepper. Dip chicken in flour mixture, turning to coat. In a large skillet heat butter over medium-high heat. Cook chicken, half at a time, in hot butter until brown.
2 Meanwhile, place leeks and garlic in a 4- to 5-quart slow cooker. Sprinkle with tapioca and 1⁄4 teaspoon salt. Top with chicken. Peel lemon, removing all of the white pith; discard peel. Thinly slice lemon and remove any seeds. Place lemon slices on top of chicken. Pour broth over mixture in cooker.
3 Cover and cook on low-heat setting for 4 to 41⁄2 hours or on high-heat setting for 2 to 21⁄2 hours.
4 Transfer chicken to dinner plates. Using a slotted spoon, remove leeks from cooker and spoon over chicken. Serve with mashed potatoes. If desired, spoon some of the cooking liquid over each serving. Sprinkle with parsley.
nutrition facts per serving: 454 cal., 13 g total fat (6 g sat. fat), 126 mg chol., 1172 mg sodium, 38 g carbo., 3 g dietary fiber, 44 g protein.
cheesy garlic chicken
prep: 20 minutes cook: 31⁄2 to 41⁄2 hours (low) or 11⁄2 to 2 hours (high) + 30 minutes stand: 10 minutes makes: 6 servings
Two doses of cheese—rich cream cheese and mild mozzarella—bring extra flavor to this dish. Four cloves of garlic make the flavors really soar.
2 pounds skinless, boneless chicken breast halves, cut into 11⁄2-inch pieces
11⁄2 cups cauliflower florets
3⁄4 cup reduced-sodium chicken broth
2 tablespoons quick-cooking tapioca
1⁄4 teaspoon salt
4 cloves garlic, minced
11⁄2 cups frozen cut green beans
1⁄2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), cut into cubes
1⁄2 cup shredded part-skim mozzarella cheese (2 ounces)
2⁄3 cup chopped roma tomatoes (2 medium)
1 In a 31⁄2- or 4-quart slow cooker combine chicken, cauliflower, broth, tapioca, salt, and garlic.
2 Cover and cook on low-heat setting for 31⁄2 to 41⁄2 hours or on high-heat setting for 11⁄2 to 2 hours.
3 If using low-heat setting, turn to high- heat setting. Add green beans to mixture in cooker. Cook for 30 minutes more. Turn off cooker.
4 Stir cream cheese into cooker. Cover and let stand for 10 minutes. Remove cover and gently stir until cream cheese is melted and sauce is smooth. Sprinkle each serving with mozzarella cheese and tomatoes.
nutrition facts per serving: 283 cal., 8 g total fat (4 g sat. fat), 108 mg chol., 393 mg sodium, 10 g carbo., 2 g dietary fiber, 41 g protein.
shredded chicken master recipe
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 3 (2-cup) portions chicken and 3 (2-cup) portions broth
Buy chicken thighs when they go on sale and make this 6-cup master recipe for the next four recipes. Keep it on hand for effortless menu planning.
41⁄2 to 5 pounds chicken thighs, skinned
4 fresh thyme sprigs
4 fresh parsley sprigs
2 bay leaves
2 cloves garlic, halved
1⁄2 teaspoon whole black peppercorns
1 32-ounce carton chicken broth
1 Place chicken in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of 100-percent- cotton cheesecloth. Place thyme, parsley, bay leaves, garlic, and peppercorns in the center of the cheesecloth square. Bring up corners of the cheesecloth and tie closed with clean 100-percent-cotton kitchen string. Add bouquet garni to mixture in cooker. Pour broth over chicken.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours. Remove bouquet garni and discard.
3 Using a slotted spoon, transfer chicken to a large bowl. Remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Strain cooking liquid and skim off fat. Add enough of the cooking liquid to chicken to moisten. Reserve the remaining cooking liquid to use for chicken broth.
4 Place 2-cup portions of chicken and broth in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw overnight in the refrigerator before using.)
nutrition facts per cup: 229 cal., 7 g total fat (2 g sat. fat), 161 mg chol., 213 mg sodium, 0 g carbo., 0 g dietary fiber, 38 g protein.
caramelized onion chicken salad sandwich
prep: 30 minutes cook: 16 minutes makes: 5 sandwiches
Change the flavor of this chicken salad sandwich by replacing cilantro with fresh basil or tarragon and using orange juice rather than lime.
1 tablespoon butter or margarine
1 cup chopped sweet onion (1 large)
2 cups Shredded Chicken Master Recipe
1⁄2 cup coarsely chopped walnuts, toasted
1⁄4 cup sliced green onions (2)
1⁄2 cup mayonnaise or salad dressing
1 tablespoon snipped fresh cilantro
1 tablespoon lime juice
Salt (optional)
Ground black pepper (optional)
10 slices sourdough bread, toasted
10 slices tomato
3⁄4 cup baby spinach leaves
Pimiento-stuffed green olives (optional)
1 In a large skillet melt butter over medium-low heat. Add chopped onion. Cover and cook for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden.
2 In a large bowl combine cooked onion, shredded chicken, walnuts, and green onions. Add mayonnaise, cilantro, and lime juice, tossing to coat. If desired, season to taste with salt and pepper.
3 Place about 1⁄2 cup of the chicken mixture on each of five bread slices. Top each with two slices tomato and some of the spinach. Top with the remaining bread slices. If desired, halve each sandwich, secure with a skewer, and garnish with an olive.
nutrition facts per sandwich: 518 cal., 32 g total fat (6 g sat. fat), 78 mg chol., 555 mg sodium, 36 g carbo., 3 g dietary fiber, 24 g protein.
apricot-mustard chicken sandwiches
start to finish: 20 minutes makes: 6 sandwiches
Of course, bourbon is an optional ingredient in these sandwiches. Apricot and mustard complement each other very well in the chicken mixture.
1 tablespoon vegetable oil
1 cup finely chopped onion (1 large)
2 cloves garlic, minced
2 cups Shredded Chicken Master Recipe
1⁄4 cup spicy brown mustard
1⁄4 cup apricot preserves
1 tablespoon cider vinegar
1 tablespoon bourbon (optional)
1⁄4 teaspoon cayenne pepper
6 hamburger buns, split and toasted
Dill pickle slices
Thinly sliced red onion
1 In a large skillet heat oil over medium heat. Cook chopped onion and garlic in hot oil for about 4 minutes or until tender. Stir in shredded chicken, mustard, apricot preserves, vinegar, bourbon (if desired), and cayenne pepper. Heat through. If necessary, simmer, uncovered, for about 5 minutes or to desired consistency.
2 Place chicken mixture on bun bottoms. Top with pickle slices and red onion slices. Cover with bun tops.
nutrition facts per sandwich: 423 cal., 10 g total fat (2 g sat. fat), 80 mg chol., 770 mg sodium, 52 g carbo., 3 g dietary fiber, 26 g protein.
bbq chicken and cheddar quesadillas
prep: 20 minutes cook: 4 minutes per batch makes: 4 servings oven: 300°F
Barbecue meets Mexico in a quesadilla with surprising barbecue flavors. Salsa and chile peppers contribute the flavors of Mexican cuisine.
2 cups Shredded Chicken Master Recipe
1⁄2 cup bottled barbecue sauce
1 4-ounce can diced green chile peppers, drained
4 8-inch flour tortillas
Nonstick cooking spray
1 cup shredded extra-sharp cheddar cheese or Mexican cheese blend (4 ounces)
1 cup bottled salsa
1⁄4 cup sour cream
1⁄4 cup sliced green onions (2)
1 In a medium saucepan combine shredded chicken, barbecue sauce, and drained chile peppers. Cook over medium heat until heated through.
2 Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1⁄4 cup of the cheddar cheese over half of each tortilla. Top evenly with shredded chicken mixture. Fold tortillas in half, pressing gently.
3 Preheat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300°F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onions.
nutrition facts per serving: 415 cal., 18 g total fat (9 g sat. fat), 115 mg chol., 1224 mg sodium, 33 g carbo., 2 g dietary fiber, 30 g protein.
peanut noodles with chicken and vegetables
start to finish: 25 minutes makes: 6 servings
Your master chicken recipe comes into play once again in this Thai-inspired noodle dish. Use spaghetti or be adventurous and try rice noodles.
8 ounces dried spaghetti
1 16-ounce package frozen sugar snap pea stir-fry vegetables
1⁄4 cup sugar
1⁄4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons vegetable oil
2 cloves garlic, minced
1⁄4 teaspoon crushed red pepper
2 cups Shredded Chicken Master Recipe
Chopped peanuts and/or sliced green onions (optional)
1 In a 4-quart Dutch oven cook spaghetti according to package directions, adding frozen vegetables during the last 2 minutes of cooking; drain.
2 For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, the water, oil, garlic, and crushed red pepper. Cook and stir until sugar is dissolved.
3 In a large bowl combine spaghetti mixture, peanut sauce, and shredded chicken, tossing gently to coat. If desired, top with peanuts and/or green onions.
nutrition facts per serving: 390 cal., 13 g total fat (2 g sat. fat), 54 mg chol., 654 mg sodium, 45 g carbo., 4 g dietary fiber, 22 g protein.
pesto chicken sandwich
prep: 30 minutes cook: 4 to 5 hours (low) or 2 to 21⁄2 hours (high) + 30 minutes makes: 6 to 8 servings
Dine out at home on chicken sandwich wedges just like those served in fancy bistros. Focaccia is available at most supermarkets.
1 teaspoon dried Italian seasoning, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves
3 cups sliced fresh mushrooms (8 ounces)
1 large onion, thinly sliced
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
2 tablespoons red wine vinegar
1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1⁄4-inch pieces
11⁄4 cups yellow, green, and/or red sweet pepper strips (1 large or 2 small)
1⁄3 cup mayonnaise or salad dressing
2 tablespoons purchased basil pesto
1 9- to 10-inch Italian flatbread (focaccia), cut in half horizontally
Tomato slices (optional)
2 ounces provolone cheese, shredded (1⁄2cup)
1 In a small bowl combine Italian seasoning, salt, and pepper. Sprinkle over chicken and rub in with your fingers. Place chicken in a 31⁄2- or 4-quart slow cooker. Add mushrooms, onion, and garlic. Pour canned tomatoes and vinegar over mixture in cooker.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21⁄2 hours.
3 If using low-heat setting, turn to high-heat setting. Add zucchini and sweet pepper. Cover and cook for 30 minutes more.
4 Meanwhile, in a small bowl combine mayonnaise and pesto. Spread evenly over cut sides of focaccia.
5 Using a slotted spoon, remove chicken from cooker. Thinly slice chicken. Arrange chicken slices on focaccia bottom. Using a slotted spoon, spoon vegetable mixture onto chicken. Add tomato slices if desired, provolone cheese, and focaccia top. Cut into wedges.
nutrition facts per serving: 439 cal., 18 g total fat (4 g sat. fat), 63 mg chol., 770 mg sodium, 43 g carbo., 3 g dietary fiber, 29 g protein.
cashew chicken
prep: 15 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 6 servings
Chicken tenders come in handy in this stir-together meal. Carryout never tasted so good.
1 10.75-ounce can condensed golden mushroom soup
3 tablespoons soy sauce
1 teaspoon ground ginger
11⁄2 pounds chicken tenders
1 16-ounce package frozen broccoli stir-fry vegetables
1 4-ounce can (drained weight) sliced mushrooms, drained
1⁄2 cup cashews
Hot cooked brown rice* (optional)
1 In a 31⁄2- or 4-quart slow cooker combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Stir cashews into chicken mixture. If desired, serve over hot cooked rice.
nutrition facts per serving: 256 cal., 8 g total fat (2 g sat. fat), 68 mg chol., 1026 mg sodium, 13 g carbo., 3 g dietary fiber, 31 g protein.
*test kitchen tip: For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.
chicken and biscuits
prep: 30 minutes bake: 10 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) + 10 minutes oven: 450°F makes: 6 servings
This is comfort food at its best. Cheese-flecked biscuits partner with a cream cheese–rich chicken and vegetable mixture.
2 cups chopped red-skinned potatoes (2 large)
1 cup coarsely chopped carrots (2 medium)
1⁄2 cup coarsely chopped onion (1 medium)
1⁄2 cup coarsely chopped celery (1 stalk)
1 4-ounce can (drained weight) sliced mushrooms, drained
2 cloves garlic, minced
1⁄2 teaspoon dried thyme, crushed
1⁄2 teaspoon dried sage, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 3-ounce package cream cheese, cut into cubes
Cheesy Biscuits
1 In a 31⁄2- or 4-quart slow cooker combine potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over vegetables. Top with chicken. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Using a slotted spoon, remove chicken from cooker. Remove meat from bones and coarsely chop; discard bones. If using low-heat setting, turn to high-heat setting. Return meat to slow cooker. Stir in peas and cream cheese. Cover and cook for 10 minutes. Stir well. Serve over split Cheesy Biscuits.
nutrition facts per serving: 369 cal., 15 g total fat (7 g sat. fat), 63 mg chol., 927 mg sodium, 41 g carbo., 3 g dietary fiber, 18 g protein.
cheesy biscuits: Preheat oven to 450°F. In a medium bowl combine 12⁄3 cups packaged biscuit mix and 1⁄2 cup shredded cheddar cheese (2 ounces). Stir in 1⁄2 cup milk. Turn out onto a floured surface and knead 10 times. Pat into a 1⁄2-inch-thick circle. Cut with a floured 3-inch biscuit cutter. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.
stewed chicken and andouille
prep: 25 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 4 servings + reserves
Don’t forget to reserve part of this recipe for Bayou Shrimp and Rice. You’ll love having two meals planned during the busy workweek.
1 pound andouille sausage, cut into 3⁄4-inch slices
1 medium onion, cut into thin wedges
8 chicken thighs (21⁄2 to 3 pounds), skinned
1 16-ounce jar picante sauce
1⁄3 cup water
2 tablespoons quick-cooking tapioca
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme, crushed
2 cups frozen cut okra
6 ounces dried egg noodles
1 In a large skillet cook sausage over medium heat until brown. Drain off fat.
2 Place onion in a 4- to 5-quart slow cooker. Add sausage, chicken, picante sauce, the water, tapioca, Worcestershire sauce, and thyme. Top with okra.
3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Meanwhile, cook noodles according to package directions; drain.
4 Reserve 4 chicken thighs and 1 cup of the sausage mixture; store as directed below. Serve the remaining chicken and sausage mixture over hot cooked noodles.
nutrition facts per serving: 419 cal., 8 g total fat (2 g sat. fat), 154 mg chol., 1481 mg sodium, 50 g carbo., 3 g dietary fiber, 36 g protein.
to store reserves: Place chicken and sausage mixture in an airtight container. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in the refrigerator overnight before using.) Use in Bayou Shrimp and Rice.
bayou shrimp and rice
prep: 20 minutes cook: 20 minutes makes: 4 servings
Cook some rice revved up with picante sauce, then stir in shrimp plus leftover Stewed Chicken and Andouille and a Cajun dish becomes a Creole dish.
12 ounces fresh or frozen medium shrimp
Reserved chicken and sausage mixture from Stewed Chicken and Andouille*
21⁄4 cups water
11⁄4 cups bottled picante sauce
2 teaspoons Worcestershire sauce
1 cup long grain rice
Salt
Ground black pepper
Bottled hot pepper sauce (optional)
1 Thaw shrimp, if frozen. Peel and devein shrimp. Remove reserved chicken from bones and chop; discard bones. Set aside.
2 In a large skillet stir together the water, picante sauce, and Worcestershire sauce. Bring to boiling; add uncooked rice. Return to boiling; reduce heat. Cover and simmer for 15 minutes.
3 Add shrimp, chopped chicken, and reserved sausage mixture to rice mixture. Return to boiling; reduce heat. Cover and simmer for about 5 minutes more or until shrimp are opaque and rice is tender. Remove from heat; season to taste with salt and pepper. If desired, serve with hot pepper sauce.
nutrition facts per serving: 437 cal., 7 g total fat (2 g sat. fat), 211 mg chol., 1261 mg sodium, 45 g carbo., 1 g dietary fiber, 44 g protein.
*test kitchen tip: There should be 4 chicken thighs and 1 cup sausage mixture.
cranberry chicken
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 servings
Inexpensive chicken thighs and drumsticks generally are a smart buy. Removing the skin before cooking eliminates some of the fat.
21⁄2 to 3 pounds chicken thighs and/or drumsticks, skinned
1 16-ounce can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
3 cups hot cooked rice or couscous
1 Place chicken in a 31⁄2- or 4-quart slow cooker. In a small bowl stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. Serve over hot cooked rice.
nutrition facts per serving: 357 cal., 4 g total fat (1 g sat. fat), 89 mg chol., 268 mg sodium, 55 g carbo., 1 g dietary fiber, 23 g protein.
coq au vin
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 4 servings
Beefy onion soup mix and red wine combine with chicken for a stew that’s luscious and comforting on a cold night.
Nonstick cooking spray
3 pounds chicken thighs, skinned
1 envelope (1⁄2 of a 2.2-ounce package) dry beefy onion soup mix
2 cups quartered fresh mushrooms
11⁄2 cups frozen small whole onions
3 medium carrots, cut into 31⁄2-inch sticks
1⁄2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
1 Lightly coat an unheated large skillet with cooking spray. Heat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
2 Place chicken thighs in a 31⁄2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over mixture in cooker.
3 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.
nutrition facts per serving: 320 cal., 8 g total fat (2 g sat. fat), 161 mg chol., 782 mg sodium, 15 g carbo., 2 g dietary fiber, 42 g protein.
easy chicken and rice
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) + 10 minutes makes: 4 servings
No need to cook the rice separately for this one-dish winner. Simply stir the rice into the chicken mixture at the end of cooking time and cook it in the sauce.
2 cups sliced fresh mushrooms
1 cup sliced celery (2 stalks)
1⁄2 cup chopped onion (1 medium)
11⁄2 teaspoons dried dill
1⁄4 teaspoon ground black pepper
2 pounds chicken thighs, skinned
1 10.75-ounce can condensed cream of mushroom or cream of chicken soup
3⁄4 cup chicken broth
11⁄2 cups uncooked instant rice
1 In a 31⁄2- or 4-quart slow cooker combine mushrooms, celery, onion, dill, and pepper. Top with chicken. In a small bowl whisk together cream of mushroom soup and broth. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in uncooked rice. Cover and cook for about 10 minutes more or until rice is tender.
nutrition facts per serving: 387 cal., 11 g total fat (2 g sat. fat), 107 mg chol., 795 mg sodium, 42 g carbo., 2 g dietary fiber, 31 g protein.
gingered chutney chicken
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 servings
Chutney, a spicy condiment that originated in the East Indies, is usually served with curry dishes. It provides the major flavor for these saucy chicken thighs.
1⁄2 cup mango chutney
1⁄4 cup bottled chili sauce
2 tablespoons quick-cooking tapioca
11⁄2 teaspoons grated fresh ginger or 1⁄2 teaspoon ground ginger
12 chicken thighs (about 4 pounds), skinned
1 Cut up any large pieces of fruit in the chutney. In a 4- to 5-quart slow cooker combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
nutrition facts per serving: 264 cal., 7 g total fat (2 g sat. fat), 143 mg chol., 494 mg sodium, 16 g carbo., 1 g dietary fiber, 34 g protein.
in-a-hurry chicken curry
prep: 15 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
Frozen stew vegetables eliminate peeling and cutting, keeping prep time to a quick 15 minutes. What a deal!
1 16-ounce package frozen stew vegetables
11⁄2 to 13⁄4 pounds chicken thighs, skinned
Salt
Ground black pepper
1 10.75-ounce can condensed cream of potato soup
2 teaspoons curry powder
Snipped fresh cilantro (optional)
1 Place frozen vegetables in a 31⁄2- or 4-quart slow cooker. Top with chicken. Sprinkle with salt and pepper. In a small bowl stir together cream of potato soup and curry powder. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Using a slotted spoon, remove chicken from cooker. Remove meat from bones and, if desired, break into large pieces; discard bones. Stir chicken back into vegetable mixture. If desired, sprinkle each serving with cilantro.
nutrition facts per serving: 200 cal., 5 g total fat (2 g sat. fat), 97 mg chol., 734 mg sodium, 13 g carbo., 1 g dietary fiber, 24 g protein.
chicken curry
prep: 30 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) + 30 minutes makes: 8 servings
In India, curry powder is ground fresh each day, combining as many as 16 to 20 spices. You can shortcut that step with your favorite ready-to-go blend.
11⁄2 pounds skinless, boneless chicken breast halves or thighs
3 tablespoons all-purpose flour
3 tablespoons curry powder
11⁄2 teaspoons ground cumin
1 teaspoon salt
2 cups chopped potatoes (2 large)
11⁄2 cups bias-sliced carrots (3 medium)
1 cup coarsely chopped cooking apple (1 large)
3⁄4 cup chopped onion (1 large)
1 fresh jalapeño pepper, seeded and finely chopped (see tip)
1 teaspoon instant chicken bouillon granules
2 cloves garlic, minced
1⁄2 cup water
1 13.5-ounce can unsweetened coconut milk
4 cups hot cooked rice
1⁄4 cup raisins
1⁄4 cup chopped peanuts
1 Cut chicken into 1-inch pieces. In a resealable plastic bag combine flour, curry powder, cumin, and salt. Add chicken pieces, a few at a time, shaking to coat.
2 In a 31⁄2- or 4-quart slow cooker combine chicken, potatoes, carrots, apple, onion, jalapeño pepper, bouillon granules, and garlic. Pour the water over mixture in cooker.
3 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4 If using low-heat setting, turn to high-heat setting. Stir in coconut milk. Cover and cook for 30 minutes more.
5 Serve chicken mixture over hot cooked rice. Sprinkle each serving with raisins and peanuts.
nutrition facts per serving: 415 cal., 16 g total fat (11 g sat. fat), 49 mg chol., 490 mg sodium, 44 g carbo., 5 g dietary fiber, 26 g protein.
indian-spiced chicken thighs
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 6 servings + reserves
At first glance, some Indian-inspired recipes look really long. But take another look—many of the ingredients are spices, which take minutes to measure.
4 medium onions, thinly sliced
1⁄4 cup quick-cooking tapioca
8 cloves garlic, minced
24 to 30 skinless, boneless chicken thighs (4 to 41⁄2 pounds)
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons curry powder
11⁄2 teaspoons ground coriander
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon ground black pepper
1 14-ounce can chicken broth
1 6-ounce carton plain yogurt
3 cups hot cooked basmati rice
Snipped fresh mint (optional)
Finely shredded lemon peel (optional)
Toasted slivered almonds (optional)
1 Place onions in a 5- to 7-quart slow cooker; sprinkle with tapioca and garlic. Top with chicken. Sprinkle with cumin, salt, curry powder, coriander, cinnamon, cloves, cayenne pepper, and black pepper. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
3 Reserve half of the chicken thighs (12 to 15) and half of the onion mixture (about 2 cups); store as directed below. Transfer the remaining chicken to a serving platter; cover and keep warm. For sauce, whisk yogurt into the remaining onion mixture in cooker. Serve chicken and sauce with hot cooked rice. If desired, sprinkle each serving with mint, lemon peel, and almonds.
nutrition facts per serving: 347 cal., 7 g total fat (2 g sat. fat), 123 mg chol., 645 mg sodium, 33 g carbo., 1 g dietary fiber, 35 g protein.
to store reserves: Cut chicken into 3⁄4-inch pieces; place chicken and onion mixture in an airtight container. Seal and chill for up to 3 days. Use in Coconut Chicken and Couscous.
coconut chicken and couscous
start to finish: 20 minutes makes: 6 servings
The reserved mixture from Indian-Spiced Chicken Thighs gets a new debut. Add some coconut milk and additional spice, and you’ll have another meal in no time.
Reserved chicken and onion mixture from Indian-Spiced Chicken Thighs*
1 13.5- or 14-ounce can unsweetened coconut milk
4 teaspoons cornstarch
1⁄2 teaspoon curry powder
1⁄4 cup raisins
3 cups hot cooked couscous
Toasted shredded coconut (optional)
1 In a large saucepan heat reserved chicken and onion mixture over medium heat until hot. In a medium bowl stir together coconut milk, cornstarch, and curry powder; stir into chicken mixture. Stir in raisins.
2 Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with hot cooked couscous. If desired, sprinkle each serving with toasted coconut.
nutrition facts per serving: 466 cal., 19 g total fat (12 g sat. fat), 121 mg chol., 647 mg sodium, 37 g carbo., 2 g dietary fiber, 36 g protein.
*test kitchen tip: There should be about 51⁄2 cups reserved chicken and onion mixture.
simple hoisin chicken
prep: 15 minutes cook: 4 to 5 hours (low) or 21⁄2 hours (high) + 30 to 45 minutes makes: 6 servings
Hoisin sauce is thick and dark with a punch of flavor. Slow cooking gives the chicken plenty of time to absorb the sauce’s sweet and spicy taste.
Nonstick cooking spray
12 chicken thighs (31⁄2 to 4 pounds), skinned
2 tablespoons quick-cooking tapioca
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
1⁄2 cup bottled hoisin sauce
1 16-ounce package frozen broccoli stir-fry vegetables
3 cups hot cooked rice
1 Coat the inside of a 31⁄2- or 4-quart slow cooker with cooking spray. Place chicken in the prepared cooker. Sprinkle with tapioca, salt, and pepper. Pour hoisin sauce over chicken.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 21⁄2 hours.
3 If using low-heat setting, turn to high- heat setting. Stir in frozen vegetables. Cover and cook for 30 to 45 minutes more or until vegetables are tender. Serve over hot cooked rice.
nutrition facts per serving: 345 cal., 6 g total fat (2 g sat. fat), 115 mg chol., 537 mg sodium, 37 g carbo., 3 g dietary fiber, 32 g protein.
sweet potato and pepper jack grits with chicken
prep: 15 minutes cook: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) stand: 5 minutes makes: 6 to 8 servings
Grits gain a whole new attitude when combined with sweet potatoes, pepper Jack cheese, and cilantro. Oh, and chicken too, of course.
Disposable slow-cooker liner
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 cups water
1 15- to 15.5-ounce can mashed sweet potatoes or cut sweet potatoes*
1 12-ounce can evaporated milk
1 cup regular (hominy) grits
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
11⁄2 cups shredded Monterey Jack cheese with jalapeño peppers (6 ounces)
2 tablespoons butter or margarine, cut up
1⁄4 cup chopped fresh cilantro
1 Line a 31⁄2- or 4-quart slow cooker with a disposable liner. In the prepared cooker combine chicken, the water, sweet potatoes, evaporated milk, grits, salt, and pepper.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31⁄2 to 41⁄2 hours.
3 Turn off cooker. Stir in Monterey Jack cheese and butter. Cover and let stand for 5 minutes. Stir again before serving. Sprinkle each serving with cilantro.
nutrition facts per serving: 478 cal., 21 g total fat (12 g sat. fat), 119 mg chol., 595 mg sodium, 45 g carbo., 3 g dietary fiber, 30 g protein.
*test kitchen tip: If using the cut sweet potatoes, drain and mash the potatoes before adding to the slow cooker.
hot and spicy braised peanut chicken
prep: 30 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) stand: 5 minutes makes: 6 servings
Slow cooking chicken thighs with Thai ingredients—coconut milk, peanut butter, lime, and curry paste—produce a complex and richly satisfying result.
2 medium onions, cut into thin wedges
11⁄2 cups sliced carrots (3 medium)
3⁄4 cup red sweet pepper strips (1 small)
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3⁄4 cup chicken broth
3 tablespoons creamy peanut butter
2 tablespoons quick-cooking tapioca
1⁄2 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 to 3 teaspoons red curry paste
4 cloves garlic, minced
1 cup frozen peas
1⁄2 cup unsweetened coconut milk
3 cups hot cooked rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)
1 In a 31⁄2- or 4-quart slow cooker combine onions, carrots, and sweet pepper. Top with chicken. In a medium bowl whisk together broth, peanut butter, tapioca, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. Stir in peas and coconut milk. Cover and let stand for 5 minutes.
3 Serve over hot cooked rice. If desired, sprinkle each serving with peanuts and cilantro.
nutrition facts per serving: 444 cal., 15 g total fat (7 g sat. fat), 126 mg chol., 708 mg sodium, 39 g carbo., 4 g dietary fiber, 37 g protein.
chicken with figs and blue cheese
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 servings
This sophisticated dish will appeal to those with an adventurous palate. Refrigerated polenta provides an easy go-along.
1 cup chicken broth
1⁄4 cup balsamic vinegar
1 tablespoon finely shredded orange peel
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon ground ginger
1 9-ounce package dried Mission figs, stems removed
1 large onion, thinly sliced
21⁄2 pounds skinless, boneless chicken thighs
1 16-ounce tube refrigerated cooked polenta
2⁄3 cup crumbled blue cheese (about 3 ounces)
1 In a small bowl stir together broth, vinegar, orange peel, salt, pepper, and ginger; set aside. Coarsely chop figs. In a 4- to 5-quart slow cooker combine figs and onion. Top with chicken. Pour broth mixture over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Meanwhile, prepare polenta according to package directions for polenta mush. Using tongs, remove chicken from cooker. Transfer fig mixture to a serving bowl. If necessary, skim off fat from fig mixture. Serve chicken thighs and fig mixture with polenta. Sprinkle each serving with blue cheese.
nutrition facts per serving: 481 cal., 12 g total fat (5 g sat. fat), 162 mg chol., 1174 mg sodium, 47 g carbo., 7 g dietary fiber, 45 g protein.
german-style chicken thighs
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 6 servings
Sauerkraut bestows its familiar tang to this dish. Serve the mixture over spaetzle or wide noodles. A side salad is all you need to complete your meal.
1 27- to 28-ounce can sauerkraut, rinsed and drained
2 10.75-ounce cans condensed cream of potato soup
1⁄2 cup water
2 tablespoons Worcestershire sauce
11⁄2 teaspoons dried thyme, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
31⁄2 to 4 pounds chicken thighs, skinned
3 cups hot cooked spaetzle or wide noodles
Snipped fresh parsley (optional)
1 In a 6-quart slow cooker combine drained sauerkraut, cream of potato soup, the water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
3 Using a slotted spoon, remove chicken from cooker. Remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Stir shredded chicken back into sauerkraut mixture.
4 Serve over hot cooked spaetzle. If desired, sprinkle with parsley.
nutrition facts per serving: 399 cal., 10 g total fat (3 g sat. fat), 156 mg chol., 1834 mg sodium, 39 g carbo., 6 g dietary fiber, 36 g protein.
chicken tostadas
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 10 servings
This Tex-Mex take on a one-dish meal has everything—tortilla, chicken, beans, and salad—all stacked on one plate! Customize it with your favorite salsa.
3 tablespoons chili powder
3 tablespoons lime juice
2 fresh jalapeño peppers, seeded and finely chopped (see tip)
1⁄4 teaspoon bottled hot pepper sauce
8 cloves garlic, minced
1 medium onion, sliced and separated into rings
2 pounds skinless, boneless chicken thighs
1 16-ounce can fat-free refried beans
10 tostada shells
11⁄2 cups shredded reduced-fat cheddar cheese (6 ounces)
2 cups shredded lettuce
11⁄4 cups bottled salsa
3⁄4 cup light sour cream
3⁄4 cup sliced pitted ripe olives (optional)
1 In a 31⁄2- to 5-quart slow cooker combine chili powder, lime juice, jalapeño peppers, hot pepper sauce, and garlic. Add onion. Top with chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Using a slotted spoon, remove chicken and onion from cooker; reserve 1⁄2 cup of the cooking liquid. Using two forks, pull chicken apart into shreds. In a medium bowl combine chicken, onion, and the reserved 1⁄2 cup cooking liquid.
4 Spread refried beans on tostada shells. Top with chicken mixture and cheddar cheese. Serve with lettuce, salsa, sour cream, and, if desired, olives.
nutrition facts per serving: 317 cal., 11 g total fat (4 g sat. fat), 90 mg chol., 560 mg sodium, 23 g carbo., 5 g dietary fiber, 28 g protein.
chicken and dumplings
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) + 25 minutes makes: 8 servings
There are two rules for dumplings: Be sure the stew is bubbling hot before dropping in the dough and don’t lift the lid while the dumplings are cooking.
2 pounds skinless, boneless chicken thighs
2 cups chopped carrots (4 medium)
2 cups chopped potatoes (2 large)
11⁄2 cups chopped parsnips (3 medium)
2 bay leaves
1 teaspoon dried sage, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 clove garlic, minced
1 14-ounce can chicken broth
1 10.75-ounce can condensed cream of chicken soup
2 tablespoons cold water
1 tablespoon cornstarch
1⁄2 cup all-purpose flour
1⁄2 cup shredded cheddar cheese (2 ounces)
1⁄3 cup cornmeal
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg, lightly beaten
2 tablespoons milk
2 tablespoons butter or margarine, melted
1 Cut chicken into 1-inch pieces; set aside. In a 4- to 5-quart slow cooker combine carrots, potatoes, parsnips, bay leaves, sage, 1⁄2 teaspoon salt, pepper, and garlic. Add chicken. In a medium bowl whisk together broth and cream of chicken soup. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 If using low-heat setting, turn to high-heat setting. Using a wooden spoon, stir chicken mixture. Remove bay leaves. In a small bowl combine the cold water and cornstarch; stir into chicken mixture.
4 For dumplings, in a medium bowl stir together flour, cheddar cheese, cornmeal, baking powder, and 1⁄4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture; stir just until moistened. Spoon dough formed into eight mounds on top of chicken mixture.
5 Cover and cook for 25 to 30 minutes more or until a wooden toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.)
nutrition facts per serving: 353 cal., 13 g total fat (5 g sat. fat), 139 mg chol., 902 mg sodium, 30 g carbo., 3 g dietary fiber, 29 g protein.
chinese red-cooked chicken
prep: 25 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
Red cooking is a Chinese method of braising poultry or meat in a flavorful liquid that includes soy sauce and caramelized sugar. The food takes on a reddish-brown hue.
21⁄2 to 3 pounds chicken drumsticks and/or thighs, skinned
5 whole star anise
2 3-inch-long strips orange peel*
1 2-inch-long piece fresh ginger, thinly sliced
3 inches stick cinnamon
2 cloves garlic, smashed
1 teaspoon whole Szechwan peppercorns
2 14-ounce cans reduced-sodium chicken broth
3⁄4 cup soy sauce
1⁄4 cup packed brown sugar
1 tablespoon dry sherry
4 green onions, cut into 2-inch pieces
1 8-ounce package dried Chinese egg noodles
1 teaspoon toasted sesame oil
2 tablespoons fresh cilantro leaves
1 Place chicken in a 31⁄2- or 4-quart slow cooker. For the spice bag, cut an 8-inch square from a double thickness of 100-percent-cotton cheesecloth. Place star anise, orange peel, ginger, cinnamon, garlic, and peppercorns in center of the cheesecloth square. Bring up corners of the cheesecloth; tie closed with clean 100-percent-cotton kitchen string. Add spice bag to mixture in cooker. In a large bowl combine broth, soy sauce, brown sugar, sherry, and green onions. Pour over chicken.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Meanwhile, prepare noodles according to package directions. Remove chicken from cooking liquid. Strain liquid, discarding spice bag and solids; skim off fat. Serve chicken over noodles. Drizzle chicken with sesame oil and sprinkle with cilantro leaves. If desired, drizzle with cooking liquid.
nutrition facts per serving: 404 cal., 16 g total fat (3 g sat. fat), 85 mg chol., 2608 mg sodium, 36 g carbo., 2 g dietary fiber, 29 g protein.
*test kitchen tip: Use a vegetable peeler to remove 3-inch strips of peel from an orange, avoiding the bitter white pith underneath.
chipotle stewed chicken
prep: 30 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) makes: 4 servings + reserves
When you have leftover chipotles, put them in a small freezer bag or container and freeze them for up to 2 months. Thaw in the refrigerator to use.
2 medium red sweet peppers, cut into 1-inch pieces
1 medium onion, cut into thin wedges
2 tablespoons quick-cooking tapioca
8 chicken drumsticks, skinned
8 chicken thighs, skinned
1 14.5-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste
2 to 3 tablespoons finely chopped canned chipotle chile peppers in adobo sauce (see tip)
2 teaspoons sugar
1 teaspoon salt
2 16-ounce packages refrigerated mashed potatoes
1 In a 5- to 6-quart slow cooker combine red sweet peppers and onion. Sprinkle with tapioca. Top with chicken. In a medium bowl stir together tomatoes, tomato paste, chipotle peppers, sugar, and salt. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours.
3 Reserve four thighs, four drumsticks, and 1 cup of sauce; store as directed below. Heat potatoes according to package directions; serve with remaining chicken and sauce.
nutrition facts per serving: 477 cal., 9 g total fat (2 g sat. fat), 136 mg chol., 1110 mg sodium, 52 g carbo., 4 g dietary fiber, 43 g protein.
to store reserves: Remove meat from drumsticks and thighs; discard bones. Using two forks, pull meat apart into shreds. Place shredded meat and sauce in separate airtight containers. Seal and chill for up to 3 days. Use in Chicken Wraps with Lime Cream.
chicken wraps with lime cream
start to finish: 20 minutes makes: 4 servings
Happy day! You have leftover Chipotle Stewed Chicken to use in tonight’s wraps. Add mayo, sour cream, lime juice, lettuce, and tortillas and you’re good to go.
Reserved chicken and sauce from Chipotle Stewed Chicken
1⁄4 cup mayonnaise or salad dressing
1⁄4 cup sour cream
1 tablespoon lime juice
1⁄4 teaspoon salt
4 lettuce leaves
4 10-inch flour tortillas
2 tablespoons snipped fresh cilantro (optional)
Pico de gallo or lime wedges (optional)
1 In a large skillet heat reserved chicken and reserved sauce over medium heat until heated through.
2 Meanwhile, in a small bowl stir together mayonnaise, sour cream, lime juice, and salt. Warm tortillas according to package directions.
3 Place a lettuce leaf on each tortilla. Using a slotted spoon, spoon chicken mixture onto tortillas, just below the center. Top each with 2 tablespoons of the sour cream mixture and, if desired, sprinkle with cilantro. Fold bottom edge of a tortilla up and over filling. Fold one side in slightly, then roll up from the bottom. Repeat with remaining tortillas. If desired, serve wraps with pico de gallo or lime wedges.
nutrition facts per serving: 486 cal., 23 g total fat (6 g sat. fat), 146 mg chol., 688 mg sodium, 28 g carbo., 2 g dietary fiber, 39 g protein.
creole chicken
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) stand: 10 minutes makes: 6 servings
Cajun seasoning, smoky Polish sausage, and ham give succulent chicken thighs a lively down-by-the-bayou flavor.
1 pound skinless, boneless chicken thighs, cut into 3⁄4-inch pieces
1 14.5-ounce can diced tomatoes, undrained
1 14-ounce can chicken broth
8 ounces cooked smoked Polish sausage, coarsely chopped
1 cup diced cooked ham
3⁄4 cup chopped onion (1 large)
1 6-ounce can tomato paste
1⁄2 cup water
11⁄2 teaspoons Cajun seasoning
Several dashes bottled hot pepper sauce
2 cups uncooked instant rice
1 cup chopped green sweet peppers (2 small)
1 In a 31⁄2- or 4-quart slow cooker combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, the water, Cajun seasoning, and hot pepper sauce.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Turn off cooker. Stir in uncooked rice and sweet peppers. Cover and let stand for 10 to 15 minutes or until rice is tender and most of the liquid is absorbed.
nutrition facts per serving: 439 cal., 18 g total fat (6 g sat. fat), 99 mg chol., 1362 mg sodium, 41 g carbo., 2 g dietary fiber, 28 g protein.
chicken with mushroom stuffing
prep: 40 minutes cook: 4 to 5 hours (high) makes: 8 servings
Don’t wait around for the holidays to enjoy this scrumptious combo. Use a hard-crusted dense sourdough loaf for the best texture.
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1 tablespoon seasoned salt
11⁄2 teaspoons ground black pepper
8 small whole chicken legs (drumstick-thigh portion) (about 5 pounds total), skinned
1⁄4 cup butter or margarine
4 cups quartered or sliced fresh mushrooms (such as cremini, baby portobellos, shiitakes, and/or buttons)
2 cloves garlic, thinly sliced
8 cups 1-inch pieces sourdough baguette (about 10 ounces)
1 cup coarsely shredded carrots (2 medium)
1 cup chicken broth
1⁄4 cup chopped walnuts, toasted
3 tablespoons snipped fresh Italian (flat-leaf) parsley
1 Lightly coat a 6-quart slow cooker with cooking spray. Set aside 1 teaspoon of the lemon peel. In a small bowl stir together the remaining 5 teaspoons lemon peel, sage, seasoned salt, and pepper. Sprinkle 3 tablespoons of sage mixture evenly over chicken legs and rub in with your fingers. Place chicken in prepared slow cooker.
2 For stuffing, in a large skillet melt butter over medium heat. Cook mushrooms and garlic in hot butter for 3 to 5 minutes or just until tender. Stir in the remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrots. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken.
3 Cover and cook on high-heat setting for 4 to 5 hours.
4 Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard liquid in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, walnuts, and parsley. Sprinkle nut mixture over chicken and stuffing.
nutrition facts per serving: 412 cal., 17 g total fat (5 g sat. fat), 146 mg chol., 1450 mg sodium, 27 g carbo., 3 g dietary fiber, 39 g protein.
better-than-grandma’s chicken and noodles
prep: 30 minutes cook: 7 hours (low) or 3 hours (high) + 1 to 11⁄2 hours stand: 5 minutes makes: 6 servings
What makes this better than Grandma’s is the convenience of a slow cooker. Because it cooks while you’re away, you can make it during the week.
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 cup pearl onions* or frozen small whole onions
2 stalks celery, cut into 1-inch pieces
3 whole chicken legs (drumstick-thigh portion) (about 3 pounds total), skinned
1⁄2 teaspoon dried thyme, crushed
1⁄2 teaspoon dried sage, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 cloves garlic, minced
2 14-ounce cans chicken broth
1⁄4 cup dry sherry
1 12-ounce package frozen egg noodles
3⁄4 cup frozen peas
4 or 5 fresh sage leaves (optional)
1 In a 5- to 6-quart slow cooker combine carrots, parsnips, onions, and celery. Top with chicken. Sprinkle with thyme, dried sage, salt, pepper, and garlic. Pour broth and sherry over mixture in cooker.
2 Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 hours.
3 Stir in noodles. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 to 11⁄2 hours more or until noodles are tender.
4 Remove chicken from cooker. Remove skin and meat from bones; discard skin and bones. Using two forks, pull meat apart into coarse shreds. Stir meat back into mixture in slow cooker. Add peas; cover and let stand for 5 minutes. If desired, garnish with sage leaves.
nutrition facts per serving: 372 cal., 7 g total fat (2 g sat. fat), 147 mg chol., 857 mg sodium, 46 g carbo., 5 g dietary fiber, 27 g protein.
*test kitchen tip: If using fresh onions, cook in enough boiling water to cover for 30 to 60 seconds; drain and rinse with cold water. Cut off root ends and slip off peels.
country captain
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 servings
The golden red sauce and fragrant spice blend bring your taste buds to attention even before the first bite of tender chicken.
1 medium sweet onion, cut into thin wedges
3 pounds chicken drumsticks and/or thighs, skinned
1 cup green sweet pepper strips (1 medium)
1 cup yellow sweet pepper strips (1 medium)
1⁄4 cup dried currants or golden raisins
2 cloves garlic, minced
1 14-ounce can diced tomatoes, undrained
2 tablespoons quick-cooking tapioca, crushed
2 to 3 teaspoons curry powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground mace
3 cups hot cooked rice
2 tablespoons chopped green onion (1)
2 tablespoons sliced almonds, toasted
1 Place onion in a 31⁄2- or 4-quart slow cooker. Add chicken, sweet peppers, currants, and garlic. In a large bowl combine tomatoes, tapioca, curry powder, salt, cumin, and mace. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Serve over hot cooked rice. Sprinkle each serving with green onion and almonds.
nutrition facts per serving: 338 cal., 6 g total fat (1 g sat. fat), 98 mg chol., 446 mg sodium, 40 g carbo., 4 g dietary fiber, 31 g protein.
ginger-tomato chicken
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
Keep fresh ginger in a resealable plastic bag in the freezer. It doesn’t need to be thawed before use; simply grate what you need and return it to the freezer.
21⁄2 to 3 pounds chicken drumsticks and/or thighs, skinned
2 14.5-ounce cans diced tomatoes, undrained
2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1 tablespoon snipped fresh cilantro or parsley
2 teaspoons packed brown sugar
4 cloves garlic, minced
1⁄2 teaspoon salt
1⁄2 teaspoon crushed red pepper
3 cups hot cooked whole wheat couscous
Snipped fresh cilantro or parsley
1 Place chicken in a 31⁄2- or 4-quart slow cooker. Drain tomatoes, reserving juice from one can. For sauce, in a medium bowl combine tomatoes and the reserved juice, tapioca, ginger, 1 tablespoon cilantro, brown sugar, garlic, salt, and crushed red pepper. Pour over chicken.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Skim off fat from sauce.
3 Serve chicken and sauce in shallow bowls with hot cooked couscous. Sprinkle with additional cilantro.
nutrition facts per serving: 281 cal., 4 g total fat (1 g sat. fat), 81 mg chol., 542 mg sodium, 35 g carbo., 6 g dietary fiber, 27 g protein.
italian braised chicken with fennel and cannellini
prep: 30 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 servings
Fresh fennel has a wonderful anise/licorice flavor. If you can’t find it you can substitute 1 teaspoon fennel seeds per pound of fennel. Crush it lightly to release the flavors.
2 to 21⁄2 pounds chicken drumsticks and/or thighs, skinned
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1 bulb fennel, cored and cut into thin wedges
1 medium yellow sweet pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh oregano
1⁄4 teaspoon crushed red pepper
1 14.5-ounce can diced tomatoes, undrained
1⁄2 cup dry white wine or reduced-sodium chicken broth
1⁄4 cup tomato paste
1⁄4 cup shaved Parmesan cheese
1 tablespoon snipped fresh Italian (flat-leaf) parsley
1 Place chicken in a 31⁄2- or 4-quart slow cooker. Sprinkle with 1⁄4 teaspoon of the salt and black pepper.
2 Add drained beans, fennel, yellow sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl combine tomatoes, wine, tomato paste, and the remaining 1⁄2 teaspoon salt. Pour over mixture in cooker.
3 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. Sprinkle each serving with Parmesan cheese and parsley.
nutrition facts per serving: 225 cal., 4 g total fat (1 g sat. fat), 68 mg chol., 777 mg sodium, 23 g carbo., 7 g dietary fiber, 25 g protein.
super-simple barbecue chicken
prep: 10 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 4 to 6 servings
That’s right, just three ingredients produce a richly flavored, sweet-tangy barbecue sauce for drumsticks. Choose a basic barbecue sauce with few embellishments.
21⁄2 to 3 pounds chicken drumsticks, skinned if desired
1 cup bottled barbecue sauce
1⁄3 cup apricot or peach preserves
2 teaspoons yellow mustard
1 Place chicken in a 31⁄2- or 4-quart slow cooker. For sauce, in a small bowl combine barbecue sauce, preserves, and mustard. Pour over chicken.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Transfer chicken to a serving dish; cover and keep warm.
3 If desired, transfer sauce to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or to desired consistency. Serve chicken with sauce.
nutrition facts per serving: 456 cal., 17 g total fat (4 g sat. fat), 154 mg chol., 963 mg sodium, 37 g carbo., 2 g dietary fiber, 38 g protein.
buffalo chicken drumsticks with blue cheese dip
prep: 25 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 4 servings + reserves
If you love the flavors of Buffalo chicken wings as an appetizer, why not enjoy them as an entrée? Save some for tomorrow night’s pizza!
16 chicken drumsticks (about 4 pounds), skinned if desired
1 16-ounce bottle Buffalo wing hot sauce (2 cups)
1⁄4 cup tomato paste
2 tablespoons white or cider vinegar
2 tablespoons Worcestershire sauce
1 8-ounce carton sour cream
1⁄2 cup mayonnaise or salad dressing
1⁄2 cup crumbled blue cheese (2 ounces)
1⁄4 to 1⁄2 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks
Blue cheese chunks (optional)
1 Place drumsticks in a 4- to 5-quart slow cooker. In a medium bowl combine Buffalo wing hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Meanwhile, for blue cheese dip, in a small bowl combine sour cream, mayonnaise, crumbled blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3⁄4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
4 Using a slotted spoon, remove drumsticks from cooker. Skim off fat from cooking liquid. Reserve eight of the drumsticks and 1 cup of the cooking liquid; store as directed below. Serve remaining drumsticks with some of the remaining cooking liquid, the remaining blue cheese dip, and the celery sticks. If desired, garnish with chunks of blue cheese.
nutrition facts per serving: 454 cal., 33 g total fat (11 g sat. fat), 141 mg chol., 2084 mg sodium, 6 g carbo., 1 g dietary fiber, 31 g protein.
to store reserves: Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks; discard skin and bones. Using two forks, pull meat apart into shreds (you should have 21⁄2 to 3 cups shredded meat). Place shredded meat and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days. Use in Buffalo Chicken and Blue Cheese Pizza.
buffalo chicken and blue cheese pizza
prep: 15 minutes bake: 20 minutes oven: 400°F makes: 4 servings
Buffalo chicken wing flavors on pizza? Excellent! It will be a welcome change from pepperoni pizza for sure.
1 14-ounce Italian bread shell (Boboli)
Reserved blue cheese dip and chicken mixture from Buffalo Chicken Drumsticks with Blue Cheese Dip*
11⁄2 cups shredded mozzarella cheese (6 ounces)
1⁄4 cup sliced green onions (2)
Bottled hot pepper sauce (optional)
1 Preheat oven to 400°F. Place bread shell on a 14-inch pizza pan or large baking sheet. Bake for 5 minutes. Spread reserved blue cheese dip over partially baked crust, leaving a 1⁄2-inch border around the edge. Sprinkle with half of the mozzarella cheese. Top with reserved chicken mixture. Sprinkle with the remaining cheese and the green onions.
2 Bake about 15 minutes more or until pizza is heated through and cheese melts. Cut into wedges. If desired, serve with hot pepper sauce.
nutrition facts per serving: 854 cal., 43 g total fat (15 g sat. fat), 219 mg chol., 2860 mg sodium, 50 g carbo., 2 g dietary fiber, 66 g protein.
*test kitchen tip: There should be 3⁄4 cup reserved blue cheese dip and 21⁄2 to 3 cups reserved chicken mixture.
barbecue chicken drumsticks
prep: 15 minutes cook: 3 to 4 hours (low) or 11⁄2 to 2 hours (high) broil: 15 minutes makes: 8 servings
Everyone will go for a sample of this finger-lickin’ favorite. Barbecue sauce gets a boost of flavor from honey, mustard, and Worcestershire sauce.
3 pounds chicken drumsticks
11⁄2 cups bottled barbecue sauce
1⁄4 cup honey
2 teaspoons yellow mustard
11⁄2 teaspoons Worcestershire sauce
1 Preheat broiler. Place drumsticks on unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 15 to 20 minutes or until light brown, turning once. Place drumsticks in a 31⁄2- or 4-quart slow cooker.
2 In a medium bowl combine barbecue sauce, honey, mustard, and Worcestershire sauce; pour over drumsticks.
3 Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 11⁄2 to 2 hours.
nutrition facts per serving: 285 cal., 10g total fat (3g sat. fat), 92mg chol., 625 mg sodium, 26g carbo., 0g dietary fiber, 22g protein.
easy tostadas
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 servings
For the shredded chicken, see Shredded Chicken Master Recipe, or purchase a deli roasted chicken and shred the meat.
12 tostada shells
4 cups shredded cooked chicken
2 10-ounce cans enchilada sauce
1 16-ounce package frozen sweet pepper and onion stir-fry vegetables
1 8-ounce package shredded Mexican-style four-cheese blend
11⁄2 cups shredded fresh spinach leaves (optional)
Sour cream (optional)
1 Coarsely break six of the tostada shells. In a 4- to 5-quart slow cooker combine broken tostada shells, chicken, enchilada sauce, frozen vegetables, and shredded cheese.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 To serve, place the remaining six tostada shells on dinner plates. Top with chicken mixture and, if desired, spinach and sour cream.
nutrition facts per serving: 409 cal., 26 g total fat (12 g sat. fat), 100 mg chol., 1427 mg sodium, 20 g carbo., 3 g dietary fiber, 25 g protein.
chicken hash
prep: 20 minutes cook: 5 to 51⁄2 hours (low) or 21⁄2 hours (high) makes: 6 servings
Convenient hash brown potatoes with onions and peppers supply the bulk for this Mexican-style recipe. Salsa and Jack cheese with jalapeño peppers add heat.
Nonstick cooking spray
1 28-ounce package frozen diced hash brown potatoes with onions and peppers
3 cups chopped cooked chicken
1 10.75-ounce can condensed nacho cheese soup
1 cup bottled salsa
2 ounces Monterey Jack cheese with jalapeño peppers, shredded (1⁄2 cup) (optional)
1 Lightly coat a 4- to 5-quart slow cooker with cooking spray. In an extra-large bowl break up frozen potatoes. Stir in chicken, soup, and salsa. Transfer to prepared cooker.
2 Cover and cook on low-heat setting for 5 to 51⁄2 hours or on high-heat setting for 21⁄2 hours. Stir before serving. If desired, sprinkle each serving with Monterey Jack cheese.
nutrition facts per serving: 590 cal., 28 g total fat (7 g sat. fat), 80 mg chol., 1152 mg sodium, 53 g carbo., 5 g dietary fiber, 30 g protein.
chicken à la king
prep: 25 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) stand: 10 minutes makes: 8 to 10 servings
This old-fashioned favorite is a good way to make the most of leftover chicken or turkey. It gets an update with a generous amount of vegetables.
4 cups chopped cooked chicken or turkey
2 10.75-ounce cans condensed cream of chicken soup
2 4.5-ounce jars (drained weight) sliced mushrooms, drained
3⁄4 cup chopped green sweet pepper (1 medium)
3⁄4 cup chopped celery
1 5-ounce can evaporated milk
1⁄2 cup bottled roasted red sweet peppers, drained and coarsely chopped
1⁄2 cup chopped onion (1 medium)
3 tablespoons dry sherry or dry white wine
1 teaspoon dried basil, crushed
1⁄2 teaspoon ground black pepper
1 10-ounce package frozen peas
4 or 5 English muffins, split and toasted; or hot cooked rice
1 In a 4- to 5-quart slow cooker combine chicken, cream of chicken soup, mushrooms, green sweet pepper, celery, evaporated milk, roasted sweet peppers, onion, sherry, basil, and black pepper.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Turn off cooker. Stir in peas. Cover and let stand for 10 minutes.
3 Serve chicken mixture over English muffin halves or hot cooked rice.
nutrition facts per serving: 357 cal., 12 g total fat (4 g sat. fat), 74 mg chol., 940 mg sodium, 31 g carbo., 5 g dietary fiber, 28 g protein.
smoky chicken-potato casserole
prep: 15 minutes cook: 5 to 6 hours (low) makes: 6 servings
Smoked chicken and cheese give this comfort food impressive flavor. Because it contains sour cream and cheese, this entrée should be cooked only on low heat.
Nonstick cooking spray
1 10.75-ounce can condensed cream of chicken with herbs soup
1 8-ounce carton sour cream
6 ounces smoked cheddar cheese, shredded (11⁄2 cups)
1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
3 cups chopped smoked or roasted chicken or turkey (about 1 pound)
Crushed croutons (optional)
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine cream of chicken soup, sour cream, and cheddar cheese. Stir in potatoes and chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours. If desired, sprinkle each serving with croutons.
nutrition facts per serving: 399 cal., 20 g total fat (12 g sat. fat), 80 mg chol., 1313 mg sodium, 31 g carbo., 3 g dietary fiber, 25 g protein.
sloppy chicken pizza joes
prep: 15 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 8 sandwiches
No doubt this will be a hit with the kids. The vegetable-studded sandwich is a pizza-flavored takeoff on ground beef sloppy joes.
Nonstick cooking spray
3 pounds ground chicken or turkey
2 14-ounce jars pizza sauce
2 cups frozen sweet pepper and onion stir-fry vegetables, thawed and chopped
1 14.5-ounce can diced tomatoes, undrained
8 hoagie buns, split and toasted
8 slices mozzarella or provolone cheese (8 ounces)
1 Coat a large skillet with cooking spray. Heat over medium-high heat. Cook chicken until brown. Drain off fat. In a 31⁄2- or 4-quart slow cooker combine chicken, pizza sauce, frozen vegetables, and tomatoes.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Spoon chicken mixture onto bun bottoms. Add provolone cheese and bun tops.
nutrition facts per sandwich: 661 cal., 26 g total fat (4 g sat. fat), 135 mg chol., 1296 mg sodium, 60 g carbo., 3 g dietary fiber, 47 g protein.
caribbean black beans with rum
prep: 20 minutes stand: 1 hour cook: 11 to 12 hours (low) or 51⁄2 to 6 hours (high) makes: 6 servings
Dried black beans need to be cooked first and allowed to stand for 1 hour before using. You’ll love the smoky flavor the turkey sausage gives the beans.
21⁄4 cups dried black beans (1 pound)
6 cups water
1 pound smoked turkey sausage, cut into 1-inch pieces
3 cups chicken broth
1 cup water
1 cup chopped onion (1 large)
1⁄2 cup dark rum
2 tablespoons packed brown sugar
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 teaspoons dry mustard
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon ground cloves
Salt
1 Rinse beans; drain. In a 4-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and let stand for 1 hour. Drain and rinse beans.
2 In a 5- to 6-quart slow cooker combine beans, sausage, broth, the 1 cup water, onion, rum, brown sugar, ginger, garlic, mustard, cinnamon, pepper, and cloves.
3 Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 51⁄2 to 6 hours. Season to taste with salt.
nutrition facts per serving: 458 cal., 8 g total fat (2 g sat. fat), 52 mg chol., 1249 mg sodium, 58 g carbo., 12 g dietary fiber, 29 g protein.
turkey sausage subs
prep: 45 minutes bake: 20 minutes cook: 31⁄2 to 4 hours (low) or 2 to 21⁄2 hours (high) oven: 350°F makes: 6 servings
If you don’t have time to make meatballs from scratch, use thawed frozen Italian-style cooked turkey balls instead of the homemade meatballs.
1 egg
1 25-ounce jar mushroom and olive pasta sauce
1⁄3 cup roasted garlic–flavored fine dry bread crumbs
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
11⁄2 pounds uncooked sweet Italian turkey sausage links, casings removed
1 large onion, cut into thin wedges
2 large green, yellow, and/or orange sweet peppers, cut into thin strips
6 hoagie buns, split and toasted
3⁄4 cup shredded mozzarella cheese (3 ounces)
1 Preheat oven to 350°F. For meatballs, in a large bowl beat egg with a fork. Stir in 1⁄4 cup of the pasta sauce, bread crumbs, salt, and cayenne pepper. Add turkey sausage; mix well. Using wet hands, shape mixture into 24 meatballs. In a 15x10x1-inch baking pan arrange meatballs in a single layer. Bake for 20 to 25 minutes or until cooked through (165°F).*
2 In a 4- to 5-quart slow cooker combine onion, sweet peppers, and the remaining pasta sauce. Gently stir in meatballs. Cover and cook on low-heat setting for 31⁄2 to 4 hours or on high-heat setting for 2 to 21⁄2 hours.
3 To serve, place meatballs on bun bottoms. Top with sauce and mozzarella cheese. Add bun tops.
nutrition facts per serving: 747 cal., 25 g total fat (7 g sat. fat), 117 mg chol., 2266 mg sodium, 94 g carbo., 7 g dietary fiber, 39 g protein.
*test kitchen tip: The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.
turkey hash
prep: 30 minutes cook: 5 to 6 hours (low) makes: 6 servings
Cornbread stuffing mix, along with butternut squash, turkey, golden raisins, celery, and onion, make up this hash. Apple jelly adds a subtle sweetness.
1 tablespoon vegetable oil
1 pound ground turkey or chicken
4 cups cornbread stuffing mix
2 cups 1⁄2-inch pieces peeled butternut or acorn squash
1 cup chopped onion (1 large)
1⁄2 cup chopped celery (1 stalk)
1⁄3 cup golden raisins
3⁄4 cup reduced-sodium chicken broth
1⁄4 cup apple jelly
1⁄4 cup butter or margarine, melted
1⁄2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon dried sage, crushed
Disposable slow-cooker liner
1 In a large skillet heat oil over medium-high heat. Cook turkey in hot oil until brown. Drain off fat.
2 In an extra-large bowl combine turkey, stuffing mix, squash, onion, celery, and raisins. In a small bowl combine broth, apple jelly, butter, lemon peel, lemon juice, and sage. Drizzle over turkey mixture; toss gently to moisten.
3 Line a 5- to 6-quart slow cooker with a disposable liner. Spoon turkey mixture into the prepared cooker. Cover and cook on low-heat setting for 5 to 6 hours.
nutrition facts per serving: 522 cal., 18 g total fat (7 g sat. fat), 80 mg chol., 852 mg sodium, 69 g carbo., 2 g dietary fiber, 21 g protein.
turkey chablis
prep: 25 minutes cook: 9 hours (low) or 41⁄2 hours (high) makes: 8 servings
The crisp, dry flavor of Chablis is the perfect base for simmering turkey, and it makes a superbly rich gravy.
3⁄4 cup dry white wine (such as Chablis) or apple juice
1⁄2 cup chopped onion (1 medium)
1 bay leaf
1 teaspoon dried rosemary, crushed
1 clove garlic, minced
1⁄4 teaspoon ground black pepper
1 3-pound frozen boneless turkey roast (with gravy packet), thawed (do not remove cloth netting)*
1⁄3 cup half-and-half, light cream, or milk
2 tablespoons cornstarch
Snipped fresh rosemary (optional)
Dinner rolls, split (optional)
1 In a 4- to 5-quart slow cooker combine wine, onion, bay leaf, dried rosemary, garlic, and pepper. Add turkey.
2 Cover and cook on low-heat setting for 9 hours or on high-heat setting for 41⁄2 hours. Remove turkey from cooker; cover and keep warm.
3 For gravy, strain cooking liquid into a 2-cup glass measuring cup. Skim off fat. Add enough water to strained liquid to equal 11⁄3 cups. Pour into a small saucepan. In a small bowl combine half-and-half and cornstarch; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, stir in fresh rosemary.
4 Remove netting from turkey and discard. Slice turkey. If desired, arrange sliced turkey on split rolls. Spoon some of the gravy over turkey. Pass the remaining gravy.
nutrition facts per serving: 365 cal., 9 g total fat (3 g sat. fat), 176 mg chol., 193 mg sodium, 5 g carbo., 0 g dietary fiber, 58 g protein.
*test kitchen tip: Reserve giblets and/or gravy packet from turkey for another use.
rosemary turkey roast with vegetables
prep: 30 minutes cook: 9 to 10 hours (low) or 41⁄2 to 5 hours (high) makes: 8 servings
If your family loves turkey, why serve it just for the holidays? Boneless turkey roasts are readily available and perfectly sized for enjoyment any time.
Nonstick cooking spray
1 pound carrots (6 to 8 medium), cut into 3-inch pieces
1 pound tiny new potatoes, quartered
1 large onion, cut into 1⁄2-inch wedges
1⁄4 cup water
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1⁄4 teaspoon garlic powder
1⁄4 teaspoon dried thyme, crushed
1⁄4 teaspoon ground black pepper
1 3-pound frozen boneless turkey roast (with gravy packet), thawed (do not remove cloth netting)*
Chicken broth
1⁄4 cup all-purpose flour
Salt
Ground black pepper
1 Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray. In the prepared cooker combine carrots, potatoes, onion, the water, 1 teaspoon salt, rosemary, garlic powder, thyme, and 1⁄4 teaspoon pepper. Top with turkey.
2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 41⁄2 to 5 hours.
3 Remove turkey from cooker; cover and keep warm. Using a slotted spoon, transfer vegetables to a serving platter; cover and keep warm.
4 For gravy, strain cooking liquid into a 2-cup glass measuring cup. Skim off fat. Add enough broth to strained liquid to equal 2 cups. Pour into a medium saucepan; stir in flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.
5 Remove netting from turkey and discard. Slice turkey. Serve turkey and vegetables with gravy.
nutrition facts per serving: 270 cal., 4 g total fat (1 g sat. fat), 81 mg chol., 1611 mg sodium, 29 g carbo., 3 g dietary fiber, 29 g protein.
*test kitchen tip: Reserve giblets and/or gravy packet from turkey for another use.
turkey shepherd’s pie
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) + 10 minutes makes: 4 servings
Traditionally made with chopped or ground lamb or mutton, shepherd’s pie works equally well slow-cooked with turkey and frozen vegetables.
1 10-ounce package frozen mixed vegetables
12 ounces turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1⁄2-inch strips
1 12-ounce jar turkey or chicken gravy
1 teaspoon dried thyme, crushed
1 24-ounce package refrigerated mashed potatoes
Fresh thyme leaves (optional)
1 Place frozen vegetables in a 31⁄2- or 4-quart slow cooker. Add turkey. In a small bowl stir together gravy and dried thyme. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 If using low-heat setting, turn to high-heat setting. Spoon mashed potatoes formed into eight small mounds onto turkey mixture. Cover and cook for 10 minutes more.
4 To serve, spoon turkey mixture and potato mounds into shallow bowls. If desired, sprinkle with fresh thyme.
nutrition facts per serving: 297 cal., 5 g total fat (1 g sat. fat), 51 mg chol., 781 mg sodium, 33 g carbo., 4 g dietary fiber, 27 g protein.
turkey and dumplings
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) + 45 minutes stand: 15 minutes makes: 6 servings
Homemade dumplings can’t be beat and take only minutes to stir together. The dumplings and basic turkey breast tenderloin cook to perfection in this dish.
11⁄4 pounds turkey breast tenderloin, cut into 3⁄4-inch pieces
11⁄2 cups thinly sliced carrots (3 medium)
11⁄2 cups thinly sliced celery (3 stalks)
1 medium onion, cut into thin wedges
1 14-ounce can reduced-sodium chicken broth
1 10.75-ounce can condensed cream of chicken soup
2 teaspoons dried sage, crushed
1⁄4 teaspoon ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
2 tablespoons shortening
1⁄2 cup milk
1⁄4 cup all-purpose flour
1 In a 31⁄2- or 4-quart slow cooker combine turkey, carrots, celery, and onion. Set aside 1⁄2 cup of the broth. In a medium bowl combine the remaining broth, cream of chicken soup, sage, and pepper. Stir into mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 For dumplings, in a small bowl stir together 1 cup flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir just until moistened.
4 If using low-heat setting, turn to high-heat setting. In a small bowl combine the reserved 1⁄2 cup broth and 1⁄4 cup flour; stir into turkey mixture. Drop dumpling dough by small spoonfuls onto turkey mixture. Cover and cook for 45 minutes more.
5 Turn off cooker. Let stand, covered, for 15 minutes before serving.
nutrition facts per serving: 327 cal., 9 g total fat (2 g sat. fat), 64 mg chol., 909 mg sodium, 31 g carbo., 2 g dietary fiber, 29 g protein.
turkey thighs in spicy cranberry sauce
prep: 10 minutes cook: 9 to 10 hours (low) or 41⁄2 to 5 hours (high) makes: 4 to 6 servings
Spike the cranberry flavor with chili sauce in this tender turkey meal. It’s a hit served with mashed sweet or regular potatoes.
1 16-ounce can jellied cranberry sauce
1⁄2 cup bottled chili sauce
1 tablespoon vinegar
1⁄4 teaspoon pumpkin pie spice
21⁄2 to 3 pounds turkey thighs (2 or 3 thighs), skinned
1 In a 31⁄2- or 4-quart slow cooker combine cranberry sauce, chili sauce, vinegar, and pumpkin pie spice. Top with turkey, meaty side down.
2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 41⁄2 to 5 hours.
3 Transfer turkey to a serving dish. Skim off fat from sauce. Serve turkey with sauce.
nutrition facts per serving: 388 cal., 5 g total fat (2 g sat. fat), 145 mg chol., 300 mg sodium, 46 g carbo., 2 g dietary fiber, 37 g protein.
braised duck with pistachio salad and squash
prep: 40 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) broil: 4 minutes makes: 4 to 6 servings
For something extra special, savor this salad with friends. It is no ordinary meal! If you can’t get duck hindquarters, use boneless, skinless chicken thighs.
3 to 31⁄2 pounds duck hindquarters
1⁄2 teaspoon salt
1⁄4 teaspoon coarsely ground black pepper
11⁄2-pound butternut squash, peeled and cut into 1-inch pieces
1 8-ounce package whole fresh mushrooms
1 medium red onion, cut into wedges
1⁄4 cup dry white wine
1⁄4 cup chicken broth
1 tablespoon grated fresh ginger
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
6 cups torn mixed greens
2 tablespoons coarsely chopped pistachios
1 Sprinkle duck with salt and pepper; set aside.
2 In a 6-quart slow cooker combine squash, mushrooms, and onion. Top with duck. In a small bowl combine wine, broth, ginger, lemon peel, lemon juice, and honey. Pour over mixture in cooker.
3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
4 Preheat broiler. Remove duck from the slow cooker. Place on an unheated broiler pan. Broil 4 to 5 inches from the heat for about 4 minutes or until browned and crisp, turning once.
5 Meanwhile, using a slotted spoon, remove vegetables from slow cooker to a serving bowl. Remove 3 tablespoons cooking liquid from the slow cooker, including some of the fat. Discard remaining cooking liquid. For dressing, in a screw-top jar combine reserved cooking liquid, vinegar, and shallot. Cover and shake well to combine.
6 For salad, place mixed greens in an extra- large bowl. Drizzle with dressing and sprinkle with pistachios, tossing to coat. Serve salad with duck and vegetables.
nutrition facts per serving: 681 cal., 43 g total fat (12 g sat. fat), 179 mg chol., 1382 mg sodium, 30 g carbo., 5 g dietary fiber, 42 g protein.
apple-braised pheasant with watercress salad
prep: 40 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 4 servings
This company-worthy dish takes a little longer to assemble than many slow-cooker recipes, but the results are amazing.
11⁄2 cups coarsely chopped, peeled celeriac
1 cup coarsely chopped carrots (2 medium)
1 cup frozen small whole onions
2 cloves garlic, minced
1 21⁄2- to 3-pound pheasant, cut into quarters and skinned
2 teaspoons snipped fresh savory or 1⁄2 teaspoon dried savory, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 cup chicken broth
2 tablespoons Calvados or chicken broth
2 tablespoons olive oil
1⁄2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon cider vinegar
1⁄2 teaspoon dry mustard
Salt
Ground black pepper
8 ounces fresh watercress, tough stems removed
3 slices bacon, crisp-cooked and crumbled
1 medium apple, cored and thinly sliced
1⁄4 cup walnuts, toasted and coarsely chopped
1 In a 31⁄2- or 4-quart slow cooker combine celeriac, carrots, onions, and garlic. Top with pheasant. Sprinkle with savory, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Pour broth and Calvados over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Meanwhile, for dressing, in a screw-top jar combine oil, lemon peel, lemon juice, vinegar, and dry mustard. Cover and shake well to combine. Season to taste with salt and pepper. For salad, in a serving bowl combine watercress, bacon, apple, and walnuts. Drizzle with dressing, tossing to coat.
4 Transfer pheasant and vegetables to a serving platter. Strain cooking liquid through a fine-mesh sieve. Serve pheasant and vegetables with salad. Drizzle pheasant and vegetables with some of the strained cooking liquid.
nutrition facts per serving: 528 cal., 22 g total fat (5 g sat. fat), 149 mg chol., 1148 mg sodium, 19 g carbo., 4 g dietary fiber, 57 g protein.
