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.

Sunday, February 12, 2012


3 to 3 1/2 lbs skinless chicken pieces
salt and pepper to taste
2 tbsp olive or canola oil
1 can (12-oz) lite beer
1 can (28-oz) whole plum tomatoes, chopped
1 medium yellow onion, sliced into rings
1/4 cup spicy brown mustard
4 cups cooked elbow macaroni

Season chicken pieces with the salt and pepper.  Heat the oil in a large skillet and cook chicken until browned on all sides.

In large slow cooker or crockpot, stir the beer, tomatoes, onion, and mustard together to combine.  Add the chicken to the mixture in the cooker.  Cook on high approximately 2 hours until the chicken is tender and cooked through. 

To serve, ladle the stew over the hot cooked macaroni.

Yield: 3 to 4 servings

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