The Ingredients.
--4 to 6 boneless, skinless chicken breast halves
--4 T butter or olive oil (I used butter)
--4 eggs
--breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.
--1 T flax seed meal (optional---I threw it in. They'll never know.)
The Directions.
I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot.
Make sure the chicken is fully thawed. Cut into child-size pieces. I found that the smaller pieces I made cooked better than the larger ones. The larger ones also didn't get crispy on top---stick to about 2 inch pieces.
In a bowl, mix the melted butter or oil with the egg. Blend up the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.
Spray your crockpot with cooking spray. I did not. You really should.
Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. I found that the layer I did with the most holes worked the best, and the layer I skimped on resulted in soggy topping. The holes are important.
I made 4 layers with 6 cut-up chicken breast halves.
Cover your crock, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. Melissa's took 2 hours to cook, my batch took 4. After cooking, we both left our crockpots on warm for a few hours before eating.
from http://crockpot365.blogspot.com
Monday, January 12, 2009
CrockPot Applesauce Chicken Recipe
The Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa.
The Verdict:
The kids and I liked it but the husband didn't like it because it was sweet. I'll save this one for when he's deployed or in the field.
from http://crockpot365.blogspot.com/search/label/chicken
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa.
The Verdict:
The kids and I liked it but the husband didn't like it because it was sweet. I'll save this one for when he's deployed or in the field.
from http://crockpot365.blogspot.com/search/label/chicken
CrockPot Chicken Makhani (Indian Butter Chicken)
The Ingredients.
2 pounds boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)
The Directions.
Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
from http://crockpot365.blogspot.com
The Verdict:
This was really yummy. The kids loved it and even the man gave it his stamp of approval. It wasn't as good as Bombay Bistro's, but it was good enough and at a fraction of the price.
2 pounds boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)
The Directions.
Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
from http://crockpot365.blogspot.com
The Verdict:
This was really yummy. The kids loved it and even the man gave it his stamp of approval. It wasn't as good as Bombay Bistro's, but it was good enough and at a fraction of the price.
Crock Pot Lamb Vindaloo
The Ingredients.
--3 lbs boneless leg of lamb (unless you can find lamb stew meat)
--2 T dried minced onion (or 1 medium yellow onion, minced)
--6 cloves of minced garlic
--1/2 t clove
--1 t ginger
--1/2 t red pepper
--1 T ground coriander
--1 T cumin
--1 t cinnamon
--1/4 cup apple cider vinegar
--2 chopped potatoes ("aloo" means potato)
optional:
--1 can tomatoes
The Directions.
I opted to throw in tomatoes to create a bit more of a vindaloo stew. And didn't make any other sides, other than having corn tortillas available for scoopers.
--carefully trim the lamb, and cut into stew-meat sized chunks
--toss in your crock with all of the dry spices and onion
let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo.
In the morning, put your crock on the counter and let it warm up a bit. It's never a good idea to put a freezing cold piece of stoneware directly into the heating element. Because your stoneware might crack.
And then you will email me. And I will feel sad.
Ad the 1/4 cup of apple cider vinegar. Toss in the potatoes and the can of tomatoes, if you are using them.
* If you are NOT using the tomatoes, add 1/2 cup of water. *
Cook on low for 8-10 hours.
From http://crockpot365.blogspot.com
The Verdict:
Oh yum! This was good, really good. It was almost lick the bowl good. I love lamb and I love lamb vindaloo so when I saw a crock pot recipe on Crock Pot 365 I almost jumped for joy. Again, it's not nearly as good as Bombay Bistro, but if I crank up the spices just a bit I think I'll get there with some experimentation.
--3 lbs boneless leg of lamb (unless you can find lamb stew meat)
--2 T dried minced onion (or 1 medium yellow onion, minced)
--6 cloves of minced garlic
--1/2 t clove
--1 t ginger
--1/2 t red pepper
--1 T ground coriander
--1 T cumin
--1 t cinnamon
--1/4 cup apple cider vinegar
--2 chopped potatoes ("aloo" means potato)
optional:
--1 can tomatoes
The Directions.
I opted to throw in tomatoes to create a bit more of a vindaloo stew. And didn't make any other sides, other than having corn tortillas available for scoopers.
--carefully trim the lamb, and cut into stew-meat sized chunks
--toss in your crock with all of the dry spices and onion
let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo.
In the morning, put your crock on the counter and let it warm up a bit. It's never a good idea to put a freezing cold piece of stoneware directly into the heating element. Because your stoneware might crack.
And then you will email me. And I will feel sad.
Ad the 1/4 cup of apple cider vinegar. Toss in the potatoes and the can of tomatoes, if you are using them.
* If you are NOT using the tomatoes, add 1/2 cup of water. *
Cook on low for 8-10 hours.
From http://crockpot365.blogspot.com
The Verdict:
Oh yum! This was good, really good. It was almost lick the bowl good. I love lamb and I love lamb vindaloo so when I saw a crock pot recipe on Crock Pot 365 I almost jumped for joy. Again, it's not nearly as good as Bombay Bistro, but if I crank up the spices just a bit I think I'll get there with some experimentation.
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