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.

Tuesday, February 21, 2012


2 cups cubed peeled eggplant
2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/4 cups chicken broth +3 tbsp chicken broth
1 1/2 tsp flour
2 lb skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 can (14-oz) artichoke hearts, drained
12-oz uncooked wide egg noodles

Combine the eggplant, mushrooms, onion, garlic, spices, 1 1/4 cups chicken broth, and flour in a slow cooker or crockpot.  Cover and cook on high for 1 hour.

Lightly coat the chicken with the flour.  Spray a large skillet with nonstick cooking spray; heat over medium heat until hot.  Cook the chicken about 10 to 15 minutes until browned on both sides.

Remove the vegetables from the cooker using a large slotted spoon.  Layer the chicken in the cooker and then return the vegetables over the chicken.  Add the 3 tablespoons of chicken broth, salt, and pepper.  Reduce the heat to low and cover and cook 6 to 7 hours or until chicken is no longer pink in the center and the veggies are tender.

Stir in the artichokes; cover and cook 45 minutes to 1 hour or until heated through.

Cook the noodles according to the package directions and serve the stew over the noodles.

Yield: 6 servings

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