I’m always looking for a tasty slow cooker recipe. The slow cooker is such a time saver during the week or on the weekend – after a little bit of prep time, set it and get on with your life. Then, when it’s dinner time, your kitchen will smell wonderful and dinner is ready! It’s just hard to find recipes that TASTE good, but this one does! This chicken chili is great over rice. Feel free to add extra hot sauce to your bowl if this is not spicy enough for you.
Recipe adapted from Katie Lee on Food Network.
Prep time: 10 minutes
Cooking time: 4 hours
Serves: 8 people
2 cups low-sodium chicken broth
One 15-ounce can cannellini beans, drained and rinsed
One 4-ounce can chopped green chiles
1/2 cup Buffalo wing sauce (or 1/4 cup butter and a scant 1/8 cup hot sauce)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1/2 jalapeno, seeds and membranes removed, minced (optional)
1 medium yellow onion, diced
In a slow cooker pot, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar cheese, hot sauce, and/or cilantro; cornbread on the side.
If you’re in the mood for comfort food, this is the dinner for you! Serve with a toasted baguette on the side. Note: I used a bit less garlic and I prefer to use fresh cooked white beans (any kind) over canned.
Recipe from Bon Appétit.
Chorizo and White Bean Stew
Total time: 45 minutes
Yield: makes 4 servings
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
- Smoked paprika (optional)
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
Think of this as an Americanized version of a Chinese stir fry — tasty and only takes 15 minutes to prepare. What’s not to love? Also a good excuse to use up any ground beef and/or pork in your freezer (before it sits in there for too long!) Serve with brown rice and put a bottle of Sriracha at the table for those who want more heat.
Recipe slightly adapted from Food and Wine; contributed by Chef Kuniko Yagi.
“This is totally my way of making this dish,” chef Kuniko Yagi says. “I’m sure Chinese people wouldn’t let me call this mapo tofu.” Yagi’s version has more meat than tofu, but she still relies on jarred toban djan, the chile-bean paste that gives this Chinese takeout staple its signature heat and deeply savory flavor.”
1 teaspoon canola oil
1/2 pound ground beef chuck (85% lean)
1/2 pound ground pork
1 tablespoon chile-bean sauce, preferably toban djan (or 1 teaspoon chili garlic sauce)
2 tablespoons hoisin sauce or tenmenjan (soybean paste)
1 1/2 tablespoons soy sauce
One 14-ounce package soft tofu, finely diced
1 1/2 teaspoons cornstarch
1/2 cup water
4 scallions, finely chopped
Brown rice, for serving
1. Heat a large skillet until hot. Add the oil, followed by the beef and pork. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.
2. Stir in the chile-bean sauce, hoisin and soy sauce and cook, stirring, for 3 minutes. Gently fold in the tofu. In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, 2 minutes. Stir in the scallions and serve with brown rice.
This is one of my ‘go-to’ grilled chicken marinades – very flavorful, fresh and healthy. I do think marinating the chicken overnight makes a big difference (and makes for one less thing to do the day of!) I whiz up my marinade, toss with my chicken pieces in a bowl, and store in Ziplock bags in the fridge overnight. Let sit on the counter 15-30 minutes prior to grilling. Recipe is easy to double if you’re having friends over.
Recipe very slightly adapted from the blog healthyseasonalrecipes.com
Make ahead: Prepare marinade 1-2 days before adding the chicken.
- 6 cloves garlic, peeled
- 1/2 cup plain low-fat or Greek yogurt
- 3 tablespoons minced ginger
- 2 tablespoons honey
2 tablespoons lime juice
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- Approx. 4 pounds bone-in, skin-on chicken thighs and/or drumsticks, any extra fat trimmed
- 2 tablespoons chopped cilantro for garnish, optional
- Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, ginger, honey, lime juice, curry powder and salt. Process until smooth.
- Place chicken thighs and/or drumsticks in a large bowl and toss with marinade. Pour everything into a resealable plastic bag and seal. Allow the chicken to marinate in the refrigerator a minimum of 4 hours or up to 1 day for maximum flavor.
- Oil grill rack and pre-heat grill to medium heat (375 degrees). Remove the chicken from the marinade and place on the grill and cook without turning for 10 minutes. Turn chicken over with a thin flexible spatula and continue grilling, turning and rotating occasionally, until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 170-180 degrees F, 20 to 25 minutes longer. Note the chicken may stick to the grill slightly. Serve hot or cold garnished with cilantro.
I’ve made this recipe a few times and it’s always a hit (even with the kids)! If you love artichokes (um, yeah!) and olives (yeah!), and you’re looking for something new to do with chicken (please!), then try this meal. I serve it with crusty bread (rustic sourdough loaf) which is great for soaking up any excess liquid. I hope you love this!
Yield: Makes 4 servings
Total Time: about an hour
- 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
- Sea salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Generous pinch red pepper flakes
- 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 2 cups organic chicken broth
- 2 teaspoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
- 8 thawed frozen or jarred artichoke hearts, quartered
- 2/3 cup whole pitted green olives, such as Picholine or Manzanilla
- 2 tablespoons chopped fresh mint or cilantro
Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3-4 minutes per side. Transfer to a plate.
Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, add back the chicken thighs, and cover and simmer for 15 minutes.
Add the chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Check largest chicken thigh with a digital thermometer to make sure it is cooked through to at least 170 degrees in the center. Stir in the remaining tablespoon of lemon juice. Taste; you will likely want to add another squeeze of lemon juice and a pinch of salt. Garnish with the mint or cilantro.
I’m always looking for new chicken recipes, so was excited when I found this one. It’s super easy and tastes like “fresh”, flavorful Chinese food. I’ve tried this with breasts (white meat) and thighs (dark meat) and liked both. We serve with brown rice. This was a hit with the entire family … I’ll be making this again and again.
Recipe from Food and Wine (contributed by Todd Porter and Diane Cu).
Lemony Chicken Stir-Fry
TOTAL TIME: 30 MIN
“Bright and lemony, this superfast chicken stir-fry makes an excellent weeknight dinner.”
2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 pounds skinless, boneless chicken breasts or trimmed
thighs, cut into 3/4-inch pieces
1 tablespoon soy sauce, plus more for seasoning
1/4 teaspoon toasted sesame oil
Freshly ground pepper
1 tablespoon, plus 1 teaspoon
finely grated lemon zest
2 tablespoons fresh lemon juice
1 scallion, thinly sliced
Steamed rice, for serving
In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes. Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer. Remove from the heat and stir in the lemon zest and lemon juice. Season with salt, pepper and soy sauce. Transfer the chicken to a platter, top with the sliced scallion and serve with rice.