New Chicken Crock Pot recipe
It has chicken, onion, fennel bulb, greek olives, diced tomatoes, and other things. I found it in my WW magazine. If it turns out good, I'll post the recipe here tomorrow. I'm really excited about making something new. I've been in a rut, and just too lazy to get out! |
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| ooo sounds good. this winter its been so cold I have been using the crockpot overtime !! |
I for one would like to hear how it turns out. I am in a rut too 
I have been trying new things but I don't want to do it every night. fennel hummm never cooked with it. |
| Deb, that sounds really good. I love cooking with fennel, but I don't know many dishes to put it in.
Do you serve it with rice? |
| The magazine actually suggests serving it with whole wheat pasta, but I'm thinking brown rice. I love fennel, but also never had a recipe (other than a salad recipe) that called for it. I think the flavors of the fennel and olives will be heaven! |
| Can you say, "OH YUM!!!!!" ? It was delicious!!!!! Here it is: Chicken Provencal 2 tbsp flour 1/2 tsp salt 1/2 tsp pepper 4 chicken drumsticks 4 chicken thighs 1 (15 oz) can crushed tomatoes 1/2 c. low - sodium chicken broth 1 large onion chopped 1 fennel bulb chopped 16 Kalamata olives, pitted 3 cloves garlic, chopped 1 tsp Worcestershire sauce 1/2 tsp fennel seed lightly crushed 2 tbsp chopped fresh basil Skin chicken pieces. Mix flour, salt and pepper in large bowl. Add chicken to coat. Spray large pan with Pam and set over medium high heat. Add chicken to brown (about 10 minutes). Transfer chicken to 5-6 quart slow cooker. Sir in all other ingredients, except basil. 1/2 through cooking stir in basil. Cook 8 - 10 hours on low. Oh is it every good, and it smell wonderful! I used a whole cut-up chicken instead of the drumsticks and thighs. Enjoy! |
| Deb, How important are the olives? We don't care for a green olive.
Do you taste them much after they are cooked.????????? |
OES Mommy wrote: Deb, How important are the olives? We don't care for a green olive.
Do you taste them much after they are cooked.????????? I didn't use as many as the recipe called for, and to be honest, I couldn't taste them at all. But if you omit the olives, I'd add more salt and bit more Worcestershire, for tang. |
| This sounds so good. Deb, how many people is it supposed to serve? Since it's just the 2 of us I usually have to halve recipes, although this seems like it might freeze well. |
| The original recipe serves 4 (2 pieces each). Since I used a whole cutup chicken, I figure it also serves 4. It can be refridgerated up 4 days. And yes, I think it will freeze very nicely. Ours will be gone by the weekend, since I'll eat it for lunch, and Tony will have some for dinner tomorrow night, since I'll be working. They suggested serving it with pasta, my first thought was rice, but Tony wanted baked potatoes, so baked potatoes won. I also made fresh brocolli with it. BTW...1 serving is 5 WW pts. for the chicken (including 1 c of sauce) |
| Believe it or not: It was even better yesterday (the second day). This is a definately do again recipe! |
| I have a crock pot question. I've only ever done whole chicken breasts cooked in varying amounts of liquid in the crock pot. It comes out yummy and really soft, but sort of loses some of its texture that way. If you brown the chicken beforehand, does it allow it to retain some more texture? |
| Even though this calls for browning the chicken, the chicken still comes out very "soft". Browning makes it prettier and tastier, I think. |
debcram wrote: The original recipe serves 4 (2 pieces each). Since I used a whole cutup chicken, I figure it also serves 4. It can be refridgerated up 4 days. And yes, I think it will freeze very nicely.
Ours will be gone by the weekend, since I'll eat it for lunch, and Tony will have some for dinner tomorrow night, since I'll be working. They suggested serving it with pasta, my first thought was rice, but Tony wanted baked potatoes, so baked potatoes won. I also made fresh brocolli with it. BTW...1 serving is 5 WW pts. for the chicken (including 1 c of sauce) Wow, that is a great recipe and relatively low in points. |
Jancyp wrote: debcram wrote: The original recipe serves 4 (2 pieces each). Since I used a whole cutup chicken, I figure it also serves 4. It can be refridgerated up 4 days. And yes, I think it will freeze very nicely. Ours will be gone by the weekend, since I'll eat it for lunch, and Tony will have some for dinner tomorrow night, since I'll be working. They suggested serving it with pasta, my first thought was rice, but Tony wanted baked potatoes, so baked potatoes won. I also made fresh brocolli with it. BTW...1 serving is 5 WW pts. for the chicken (including 1 c of sauce) Wow, that is a great recipe and relatively low in points. Yes! Its a great points bargain! I ate 1 breast (counted it as 2 of the smaller pieces) and had a plain, large bake potato. I figured I had a fabulous 7 point dinner!!! |
Deb, I'm making this for tonight. I cut up all the stuff last night and then threw it into the crock pot this morning...I hope it's good...the thought of coming home to a nice, warm meal since it's been raining for 5 straight days sounds SO nice right now  |
| Oh...you'll love it!!! Please let me know what you think. And...when you get home, the house will smell delish! |
debcram wrote: And...when you get home, the house will smell delish!
I think that is one of the best perks about crock pot cooking..plus that supper is ready! |
| The only thing I didn't have was fennel seed. I hope that doesn't affect it too much. I was at Whole Foods yesterday and just didn't feel like spending $5 for a spice I hardly would use. |
| It will be fine. I didn't much fennel seed taste...if any. |
| Deb.
This was SO good. It was EXACTLY what I had been looking for in a crock pot recipe--nothing creamy. It was just so tasty and even though I of course remembered I had made it that morning, when I stepped into my house and smelled it, I was instantly reminded and it smelled so good. Yeah! |
| I'm so glad you enjoyed it. I thought it was terrific. And, if you have any leftovers, they will be even better today! |
| I do! Hubby wasn't home last night but I decided to make it anyway so that I wouldn't have to worry about scrounging something up for myself and I could play with T. So we'll have plenty for tonight.
I'm trying to decide what to make with it. Pasta, rice, mashed potatoes. None of those seem quite right. Last night I just had a piece of crusty bread with it, which was good, but Cam probably would like something more substantial. |
barney1 wrote: I do! Hubby wasn't home last night but I decided to make it anyway so that I wouldn't have to worry about scrounging something up for myself and I could play with T. So we'll have plenty for tonight.
I'm trying to decide what to make with it. Pasta, rice, mashed potatoes. None of those seem quite right. Last night I just had a piece of crusty bread with it, which was good, but Cam probably would like something more substantial. I did pasta for my husband, and he loved it. I just had a baked potato and was very happy! |
| Todd made it in the crockpot today while I was at work.
It turned out fabulous!!! he loved it, and so did his brother who stopped over to pick Todd up to go fishing. We served ours with seasoned basmati rice - very good! |
| Dawn, I'm so glad! And...I'm so glad you bumped this up! I almost forgot about it. I'll have to make it again! I really enjoyed it!!!! |
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