Tag Archives: slow cooking

Slow-Cooker Roast Chicken with Mushroom Sauce


Chicken with Mushrooms

The finished product

After teaching all day, coming home from work and knowing that dinner will be ready is one of my great joys. This recipe is easy to put together and has a immediate taste pay off.

The night before, I marinated my chicken in the slow cooker coated with the spices and oils.  Then when I got home, I removed the chicken from the sauce to cool, thickened the sauce and added mushrooms.  While I was doing that I popped some oil-coated and seasoned brussels sprouts to the oven for roasting. When the sprouts were done so was the sauce.  How is that for timing!

Slow-Cooker Roast Chicken with Mushroom Sauce

Ingredients:

Chicken

1 fryer chicken about 4 pounds (This fits nicely in my slow cooker)

1 tbs curry powder

1 tbs garlic powder

1 tbs onion powder

1 tbs fresh parsley

1/4 tsp porcini powder (optional)

1 tsp kosher or sea salt

1 tsp freshly ground pepper

1 tbs olive oil or coconut oil

6 tbs butter or ghee

1 tsp honey

Sauce:

2 – 3 cups liquid from slow cooker

1/2 cup cream

4 tbs butter

2 cups crimini mushrooms sliced

1 cup button mushrooms

1/2 cup dry sherry

salt to taste

1 tbs butter

Directions:

Chicken

  1. Rinse a thawed chicken inside and out and pat dry. Place on a cutting board or other washable work surface.  Save the delicious giblets for later use; I freeze mine if I’m not going to use them right away.
  2. In a small bowl, mix the spices, olive oil, and butter into a paste.  Rub the mixture on the skin, under the skin, and in the cavity. If you are worried about the chicken falling apart, then secure with the legs and wings of the chicken with butcher’s twine.
  3. Place the chicken in the slow cooker and cook on low for 7 – 8 hours. The chicken will produce a lot of liquid during cooking.
  4. Remove the chicken to a platter and cover with foil.  Allow to rest for at least 15 minutes.

Sauce

  1. In a medium sauce pan, place the stock and cream.  Reduce the liquid by half, this should take about 10 minutes.
  2. In a separate pan, over medium heat melt the butter until it starts to bubble.
  3. Add the mushrooms in batches so not to crowd the pan and steam the mushrooms.  First, saute mushrooms until brown and crispy on one side and then saute on the other.  When the mushrooms are done remove to a bowl or plate and then saute another the other batch.  Continue this process until all the mushrooms are sauteed.
  4. Deglaze the pan with the port and reduce to about 2 tbs.
  5. Add in the reduced sauce and then mushrooms and continue cooking for 2 – 3 minutes.
  6. Spoon the sauce over the chicken and eat.

This recipe will pair well with roasted vegetables, coconut flour cheesy biscuits, and cauliflower rice.

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Slow-Cooker, Creamy Chicken Thighs


Chicken thighs are cheap, flavorful, and versatile. I lovCreame using them in slow cooker recipes because them come out moist and full of flavor.  In this dish I use crimini mushrooms, cream, and sherry to create a rich and creamy chicken dish.

I don’t add the salt until the end when I am reducing a sauce because the sauce can get overly salty very quickly. Also, it is important to saute the mushrooms before adding them to the slow cooker for that umami flavor.

Ingredients:

4 chicken thighs (I leave the skin on because I do not mind flabby skin, but if you do remove it)

1 cup chicken stock (homemade is best, but use reduced-salt if using purchased stock)

1/4 cup dry sherry

1 cup (1 package) mushrooms sliced (crimini aka baby bellas)

1 stick butter

1 small onion chopped

1/2 tbs chopped garlic

1/2 tbs herbes de Provence

1/4 – 1/2 cup heavy cream

salt and pepper to taste

Directions:

Crimini Mushroom

Crimini Mushroom

1) In a large, heavy-bottomed saute pan, melt a stick of butter over medium-high heat.

2) When the butter is melted and begins to bubble, add the sliced mushrooms.

3) After about five minutes, check the bottom of the mushrooms to see if they are browned.  If they are browned, flip them over and brown the other side.

4) When they are browned on both sides, remove the mushrooms and deglaze the pan with the sherry. Remember to scrap up all the brown tasty bits.

5) In the slow cooker, first layer the onion and garlic on the bottom. Next, place the chicken on top of the onion and pour the sherry on top. Then, add the chicken stock and mushrooms. Finally, add the herbes de Provence by rubbing the mixture between your fingers.

6) Cook for 6-7 hours on low.

7) Remove the chicken from the pot and allow to rest covered with foil. Place three cups of the sauce mixture to a sauce pan on high. Reduce the mixture by half.

8) Lower the heat to medium and add the cream mixture.

9) Reduce until the sauce is thickened and coats the back of a spoon. Now add salt and pepper to taste.

Enjoy!

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Slow Cooker Pumpkin Curry with Pork Loin and Kale


Oh pumpkin, how I love thee! You are a low-carb savior. And curry, I can use you in veggies and my husband will actually eat them.

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Ingredients:

15 oz can of pumpkin
2 cups low-sodium chicken stock
1/2 sweet onion
1 cup sweet peppers sliced
3 lbs pork loin
2 cloves garlic chopped
1 tbs curry powder
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp kosher salt
1 tsp freshly ground pepper
1 tbs coconut oil
Sirachi to taste
1-2 cups frozen kale

Instructions:

Using a slow cooker makes it easy to have a delicious meal the moment you walk in the door. I normally remove the meat to thaw right after dinner and let it soak in the flavors overnight. Some people would sear the meat before putting into the slow cooker, but this dish has such a flavorful sauce that I don’t think it’s necessary.

1. Add the onions, peppers to the bottom of the crockpot in an even layer.

2. Season the loin with all over with salt, pepper, and garlic.

3. Place the loin on top of the onion

4. In a separate bowl combine the rest of the ingredients to 2/3 of the way up the pork loin.

5. Cook on low for 7-8 hours.

6. Allow the roast to rest for at least 15 minutes covered loosely with foil.

7. Add 1 – 2 cups of frozen kale and allow to cook on high in the sauce for 15 minutes until heated through.

8. Taste and adjust seasoning.

9. Purée sauce if desired.

10. Remember to slice the meat thinly and smother with sauce.
I served this over oven-roasted broccoli and cauliflower coated in olive oil, salt, and pepper. I used frozen veggies and started roasting them at 450 degrees as soon as I got home. The veggies were tender, with crispy edges. It took approximately 20 minutes, but check on it ever five minutes after 15 minutes have passed.

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