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Crock Pot Chicken

And now to interrupt our regularly scheduled posts... I've had a request from my sweet friend Erin to share my chicken stew recipe.... however I'm not sure I've ever made a chicken stew. So I took a look through my thousands of photos and I THINK I found what she was looking for. :) Anyone up for crock pot chicken? You know how much I LOVE my crock pot! Let's see if I can get you loving yours, too!
This is SO SIMPLE, and there are varying ways you can make it your own. Here's what I did:
That's it! It's so easy! Also, for those of you thinking I'm some kind of nut job, no, there's no need to add water anywhere in that process. The meat, the onions and the carrots will create a LOT of their own juices and that's all you'll need. Besides, it keeps the flavors so present that way! No room for watered down recipes in your kitchen! The other thing that Erin said to me when she was requesting this recipe was that she thought I made it with potato hash. I did... it was awesome. So I highly recommend either potato hash or a really simple brown rice or cous cous to go with this. I had 8 million potatoes to use before we left town and also a little parmesan reggiano left before it spoiled so I made potato hash. I won't give you a whole recipe for that just because it was too easy, but I'll tell you the basics.
Heat your oven to 350 degrees. Grate some potatoes with your cheese grater so they look like shredded cheese. It takes awhile and hurts your hands a little but the look of these things is so worth it. Warm some olive oil and sea salt (or regular salt) in a skillet. Add the grated potatoes, some seasoned salt and stir until golden brown and maybe a little crispy, like hash browns. Salt and pepper them to taste. Then in individual ramekins (those tiny, cute dishes that creme brulee is normally served in), divvy out the grated potatoes. Bake them on a baking sheet for about 5-10 minutes. Then pull them out, top with parmesan reggiano cheese, or whatever other fabulous cheese you have in the fridge and broil on high for about 3 minutes or until golden and bubbly. Ta da! Now just throw together some chopped romaine, tomatoes, maybe a few nuts and clementines, top it with a light dressing of tahini and lemon juice and call it a dinner! There you have it friends! Fresh, healthy and TOTALLY delicious! I suggest making this meal for dinner tomorrow so it has time to REALLY cook and get tender. I usually start my crock pot dinners at 7 or 8. That way, we're ready to eat at a decent hour... and you can still go back to bed for an hour and not feel bad about it because after all, you've already made dinner! ;)
Erin, and all of you other sweet friends, happy crock potting!
Posted by sidney at 2:54 PM Labels: carrots, chicken, crock-pot, mushrooms, onions, parmesan reggiano, potato hash, red wine, white wine