lundi 13 juillet 2015

Slow-Cooker Chicken, Fennel, and White Bean Soup

slow-cooker-chicken-bean-soup



Ingredients

4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
8 cups 
low-sodium chicken broth
4 carrots, chopped
2 stalks celery, chopped
1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
1 large onion, chopped
1 cup 
dried white beans (such as cannellini or navy)
2 dried bay leaves


kosher salt and black pepper
1/2 cup 
ditalini, orzo, or another small pasta
country bread, for serving



Directions

  1. In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion,  beans, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours.
  2. Twenty minutes before serving, transfer the chicken to a medium bowl; discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes.
  3. Meanwhile, using 2 forks, shred the chicken. When the pasta is cooked, stir the chicken into the soup. Sprinkle with the fennel fronds and serve with the bread.


Slow-Cooker Soy-Braised Chicken

slow-cooker-soy-braised-chicken



Ingredients

medium onions, sliced
garlic cloves, smashed
1/3 
cup 
apple cider vinegar
1/3 
cup 
soy sauce
tablespoon 
brown sugar
bay leaf
black pepper
skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
teaspoon 
paprika


cup 
long-grain white rice
large head bok choy, cut into 1-inch strips
scallions, thinly sliced




Directions

  1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
  2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.


Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

slow-cooker-chicken-bacon-mushrooms



Ingredients

1/2 
pound 
sliced bacon, diced
4- to 6-pound chicken, cut up
1/2 


cup 
dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 
pound 
small white mushrooms
cup 
frozen small white onions, thawed
garlic cloves, chopped
sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
teaspoon 
kosher salt
1/4 
cup 
water
tablespoons 
cornstarch


Directions

  1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. 
  2. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
  3. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.


Slow-Cooker Curried Chicken With Ginger and Yogurt

slow-cooker-curried-chicken-0



Ingredients

1/3 
cup 
tomato paste


cloves 
garlic, chopped
tablespoons 
curry powder
tablesppon 
grated fresh ginger
teaspoon 
ground cumin
medium onion, chopped
pounds 
boneless, skinless chicken thighs (about 10)
kosher salt and black pepper
1 1/2 
cups 
long-grain white rice
1/2 
cup 
plain whole-milk Greek yogurt
scallions, thinly sliced



Directions

  1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
  2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.


Slow-Cooker Creamy Chicken and Mushroom Potpie





Ingredients

ounces 
cremini mushrooms, stems trimmed and halved if large
carrots, cut into 1-inch pieces
medium onion, chopped
1/3 
cup 
all-purpose flour
sprigs fresh thyme


bay leaf
1 1/2 
pounds 
boneless, skinless chicken thighs (about 8)
kosher salt and black pepper
sheet puff pastry (half a 17.3-ounce package), thawed
cup 
frozen peas
cup 
frozen green beans
1/3 
cup 
heavy cream



Directions

  1. In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
  2. Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
  4. Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.


Slow-Cooker Chicken and Pasta Soup

slow-cooker-chicken-pasta-soup



Ingredients

boneless, skinless chicken thighs (about 2 pounds)
carrots, cut into 1-inch pieces
stalks celery, cut into 1/2-inch pieces
medium onion, halved
garlic cloves, smashed


bay leaves
kosher salt and black pepper
1/2 
cup small pasta (such as stellette or alphabet)
1/4 
cup chopped fresh flat-leaf parsley
crackers, for serving

Directions



  1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours).
  3. Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
  4. Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with the crackers, if desired.


Pasta With Slow-Cooker Pork Ragù

pasta-slow-cooker-pork-ragu-3



Ingredients


large carrot, chopped
medium onion, chopped
cloves garlic, chopped
tablespoons 
tomato paste
teaspoon 
dried thyme


teaspoon 
dried oregano
kosher salt and black pepper
14.5-ounce can diced tomatoes
1 1/2 
pounds 
boneless pork shoulder or butt, trimmed and cut in half
3/4 
pound 
fettuccine
grated Parmesan, for serving


Directions

  1. In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices); add the pork and turn to coat.
  2. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta with the ragù and sprinkle with the Parmesan.