Crockpot Country Chicken

Thursday, April 24th, 2008

We had this last night and even my picky 6 year old liked it.  I have been using the heck out of my Crockpot this week!

INGREDIENTS:

1 pound small white (or new) potatoes, quartered

8 ounces baby carrots

1 medium onion, sliced

2 large ribs celery, sliced

8 ounces sliced mushrooms

4-6 medium skinless, boneless chicken breasts, cut into pieces

1 tsp dried parsley

1 tsp dried basil

salt and pepper

1 – 14.5 ounce can crushed tomatoes

1 cup low-sodium chicken broth

DIRECTIONS:

Place vegetables in bottom of crockpot. Sprinkle with dried herbs, salt and pepper. Add chicken pieces, then finish with canned tomatoes and broth. Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked.

Crockpot Chicken Chili

Thursday, April 24th, 2008

This is another quick weeknight meal thanks to the Crockpot.  This one is low fat and really tasty.  It is great served with chips and guacamole (though this makes it less “low fat”)!

INGREDIENTS:

3 medium carrots, sliced
1 medium red pepper, chopped into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, trimmed of fat
and cut in half
2 boneless, skinless chicken breasts, cut in half
1 15-ounce can no-salt-added corn, drained
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa
1/2 cup chicken broth
1 Tbs Chili Powder
1 Tbs Cumin

DIRECTIONS:

Put carrots and peppers at bottom of the crockpot, followed by chicken.  Add corn, kidney beans and salsa. Cook on low for 6-8 hours.  Serves 4-6