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.

Thursday, June 19, 2014


I got this email today from Family Circle and thought some of you chicken lovers might like it. You know I won't be making it!

  • 1 1/2 cups  low-sodium chicken broth
  • 1/4 cup  balsamic vinegar
  • tablespoon  grated orange zest
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 8 ounce package dried Mission figs, stems removed
  • tablespoons  vegetable oil
  • pounds  boneless, skinless chicken thighs
  • large onion, thinly sliced
  • tablespoons  flour
  • 16 ounce tube prepared polenta
  • 2/3 cup  crumbled blue cheese

1. In a small bowl, stir together broth, vinegar, orange zest and 1/4 tsp each salt and pepper; set aside. Coarsely chop figs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker and add onion to skillet. Sprinkle with 1/4 tsp each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook for 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs.
3. Cover and cook on LOW for 5 hours.
4. Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 tsp salt into chicken mixture. Serve polenta with chicken and fig mixture; divide blue cheese among servings.

Nutrition Facts
Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)459
  • Fat, total(g)17
  • chol.(mg)160
  • sat. fat(g)5
  • carb.(g)42
  • fiber(g)5
  • pro.(g)37
  • sodium(mg)997

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