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Rutherford Weekly's Favorite Reader Recipes 01-26-17

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Honey Garlic Chicken and Veggies

8 bone-in, skin-on chicken thighs

16 ounces baby red potatoes, halved

16 ounces baby carrots

16 ounces green beans, trimmed

2 tablespoons chopped fresh parsley leaves

For the sauce

1/2 cup reduced sodium soy sauce

1/2 cup honey

1/4 cup ketchup

2 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Slow Cooker Fiesta Chicken and Rice Casserole

1.5 lbs. boneless skinless chicken breasts

¼ tsp. pepper

¼ garlic powder

½ tsp. chili powder

1 (10.5-oz.) can cream of chicken soup (don't add water)

½ cup diced white onion

1 (11-oz.) can Mexicorn, drained (this is corn with red and green peppers)

1 seeded jalapeno, minced

These ingredients are added at the end (follow stove-top instructions for rice):

1 (6-oz.) box Spanish rice

1 (14-oz.) can diced tomatoes (needed to make the rice)

2 Tbsp. butter (needed to make the rice)

1.5 cups water (need to make the rice)

3 cups shredded sharp cheese, divided

½ cup sour cream

Slow Cooker Size:

5-quart or larger

Add the chicken to the slow cooker. Sprinkle over the pepper, garlic powder and chili powder. Spread over the cream of chicken soup. Add the onions, Mexicorn, and jalapeno. (DO NOT ADD RICE, CHEESE OR SOUR CREAM YET!) Cover and cook on LOW for 6 hours, without opening the lid during the cooking time. Towards the end of the cooking time start preparing the Farmhouse Spanish rice in a pan on the stove-top, you will need the diced tomatoes, butter and water to prepare. (If you use a different brand of Spanish rice use the ingredients listed on the box you buy) Shred the chicken with 2 forks, add the prepared rice, sour cream and 2 cups of the shredded cheese. Stir. Add remaining cheese on top and place the lid back on. Coupons Put the slow cooker on to HIGH and cook for an additional 20 minutes to let the flavors come together and to allow the cheese to melt.

Slow Cooker Chicken and Dumplings

1 large onion, diced

1 can (10.5 oz) cream of celery soup

1 can (10.5 oz) cream of chicken soup

1 tablespoon fresh parsley

1 teaspoon poultry seasoning

black pepper to taste

4 skinless boneless chicken breasts

2 cups low sodium chicken broth

2 cups frozen vegetables or peas and carrots, defrosted

1 can (8 pieces) refrigerated biscuits

Add onion to 6 qt crock pot and top with chicken breasts. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours. Approximately 1 hour (I allow 60 - 90 minutes) before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir.

To Serve: Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

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