Traditional Christmas colors of red and green make these slow cooker kabobs especially festive. They’re easy and fun to make, and the kids can help, too.
Makes 8 to 10 servings.
1 pound chicken cutlets, excess skin removed and cut into bite-sized pieces
2 green bell peppers, cored, seeded, and cut into bite-sized pieces
2 red bell peppers, cored, seeded, and cut into bite-sized pieces
1/2 fresh lemon, seeds removed
1 cup Italian dressing
2 cloves garlic, crushed
Salt and pepper to taste
Bamboo skewers
1. Break the skewers in half so the 4-inch segments can fit in the slow cooker. Remove anything resembling splinters on the ends.
2. Skewer the kabobs alternating chicken pieces and vegetables in whatever kind of pattern you want.
3. Put the kabobs in the slow cooker. Squeeze the juice from the lemon over the kabobs. Combine the Italian dressing with the crushed garlic, and pour over the kabobs.
4. Cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours or until chicken is cooked through and peppers are tender. Season with salt and pepper before serving.
Variation:
Sweet onions are another great addition to these kabobs. Use slices from wedges of Vidalia onions for the best flavor. Zucchini are another option.