WELCOME

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, June 10, 2013

BALSAMIC CHICKEN POT


1 tbsp coconut oil
1 lb boneless skinless chicken breasts strips
1 small yellow onion, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 ripe pears, peeled, cored, and sliced lengthwise into strips
1 lb fresh asparagus, trimmed
3 to 5 garlic cloves (depending on size), minced
2 tbsp balsamic vinegar
3 tbsp unsweetened apple juice
1 tsp rosemary
1 tsp ground ginger
2 tbsp brown sugar

In a large skillet over medium heat, heat the oil until hot; add chicken and cook just until browned on all sides, approximately 3 to 4 minutes.  Transfer chicken to a crock pot or slow cooker.

Sprinkle the chicken with the salt and pepper.  Add the onion.

Arrange the pears and asparagus over the onion.

In a small bowl combine the remaining ingredients and pour over all.

Place the lid on the cooker and cook on low around 5 hours.


Note: I got the basics of this recipe from allrecipes.com if I remember correctly.

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