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, March 30, 2015
BALSAMIC PEAR, CHICKEN, AND ASPARAGUS
1 tablespoonvegetable oil 4skinless, boneless chicken breast halves, cut into strips 1onion, sliced thin salt and ground black pepper to taste 2ripe Bartlett pears, cored and sliced 1 poundfresh asparagus, trimmed 4 clovesgarlic, minced 2 tablespoonsbalsamic vinegar 3 tablespoonsapple juice 1 teaspoondried rosemary 1 tablespoongrated fresh ginger 2 tablespoonsdark brown sugar
Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.