Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, July 18, 2011


2 tsp canola oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3/4 tsp salt
1 (14 1/2-oz) can stewed tomatoes
1 cup low-sodium chicken broth
1 tsp dried rosemary
1 tbsp fennel seeds
8 chicken drumsticks
2 cups orzo*

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, and 1/4 teaspoon of the salt; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer bell pepper mixture to crockpot or slow-cooker. Stir in tomatoes and broth.

Combine rosemary , fennel, and the remaining salt in large bowl. Add chicken; toss to coat. Heat remaining 1 teaspoon of oil in skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 4 to 5 minutes. Transfer chicken to slow cooker and press down into the peppers mixture. Cover and cook until chicken and vegetables are fork tender. This should take 3 to 4 hours on high or 6 to 8 hours on low.

About 20 or 30 minutes before serving, cook the orzo according to package directions. Serve chicken and sauce with the orzo.

Yield: 8 servings
*This could be served with noodles, if you prefer.

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