Time 6h20m Yield 6 Number Of Ingredients 12 Steps:
Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together. Set heat on Low setting and simmer slowly for 6 to 8 hours.
Time 6h20m Yield 3 serving(s) Number Of Ingredients 10 Steps:
Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ). Sprinkle seasonings evenly over the veggies. Top with chicken, then cover with soup. Cook on low for 6 hours.
Time 8h1m Number Of Ingredients 11 Steps:
Place the chicken, vegetables, garlic and seasoning into the slow cooker. Pour the chicken broth over the vegetables. Cook on low for 7-8 hours, until the vegetables are soft. Take the cornstarch and mix it into the cream. Stir into the stew, quickly whisking it in. Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness. If it’s too thick, add more broth. Serve and enjoy.
Time 5h Yield 8 serving(s) Number Of Ingredients 18 Steps:
Combine first 14 ingredients in an electric slow cooker. Cover with lid and cook on high setting for 4 hours or until carrot is tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well. Re-cover and cook on high-heat setting an 30 additional minutes. Serve with hot cooked rice. Note: I don’t eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
Time 7h30m Yield 4 servings Number Of Ingredients 12 Steps:
Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes. Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.
Time 8h20m Yield Serves 4 Number Of Ingredients 10 Steps:
Chop carrots, onion and garlic and add to medium hot pan with a little oil for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker. Brown chicken in frying pan or skillet and remove skins if preferred. Add to slow cooker. Add wine to pan to deglaze. Reduce and add to slow cooker. Add the bay leaves, salt and pepper to taste then barley, broth mix and stock . Cook on High for 3-4 hours or on low 8 hours. Serve with crusty fresh bread and salted butter.
Time 7h25m Yield 8 Number Of Ingredients 14 Steps:
Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes. Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours. Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.
Time 6h15m Yield 6 servings. Number Of Ingredients 10 Steps:
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.
