Monday, March 11, 2013

Slow Cooked Chicken Stew: A Little Sweet, A Little Savory

When Chris and I moved one of the things on our essentials list was a slow cooker. Mostly we got it because we wanted to make pulled pork. We also figured it would be helpful for those days when I'm on design deadlines and Chris is at work all day. The thing is, neither of us had ever cooked in a slow cooker before and our recipe repertoire for it was blank. This means a lot of experimenting. Thus far they've all been successful. Last night I put together this chicken recipe. I don't believe in measuring very much when I cook. Instead I go with the "whatever seems right" method. In the recipe below I gave the amounts on any ingredient that I did take note of.

Serve over rice or with biscuits or naan. 

Dry Rub 
(use enough of each spice so the combined ingredients can throughly coat all the chicken)
  • brown sugar, approx 2 tbl spns
  • cinnamon, 1/2 tsp
  • cumin
  • chili powder
  • black pepper
  • paprika
  • garlic powder
  • oregano
  • rosemary
  • celery salt

4 Thick-cut boneless chicken breast
Potatoes, cubed
1 large tomato, sliced thick
1 cup water
chicken bouillon (proper amount for 1 cup liquid)
1 bay leaf, black pepper, rosemary
1 Tbl spn lemon juice
1 large onion, sliced
5-6 large garlic cloves, sliced or minced
olive oil
1/4 cup milk
1/4 cup heavy cream

Saute onion and garlic in olive oil.

Place potatoes in cooker. Cover with water, bouillon, lemon juice, bay leaf, rosemary, and black pepper.

Place sliced tomatoes over potatoes.

Combine all ingredients for dry rub and fully coat each chicken breast. Lay chicken over tomatoes.

Layer onion mix over chicken.

Cook on low for 6 hours.

When chicken in done (make sure inner temp is 170) mix flour, milk, and cream in a bowl and add to cooker. Cook on high for about 15 minutes to thicken sauce.

Serve over rice or with biscuits.

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