I've made this disclaimer before... I'm not a cook, chef nor baker. I don't even play one on t.v. That stated, every once-in-a-while I do create a tasty dish. Last night was one of those times. I love putting together a crockpot meal in the morning and knowing after all the sports, religious school classes, errands and homework, my family can grab a home-cooked meal. I hope you give this a try, and let me know how you like it!
(serves 4)
You'll need:
4 skinless chicken breasts (if you can, buy organic. it does make a difference in the taste and quality)
1 slice of bacon (I used turkey bacon, but I think pancetta would be best)
1 lb. small potatoes
3 cups cubed butternut squash (I used frozen, bagged, organic butternut)
1 small apple cubed
1 cup chicken stock
1 medium vidalia onion sliced
3 cloves of garlic (smashed, not finely chopped)
2 T unsalted butter (optional... if using turkey bacon)
sea salt to taste
black pepper to taste
1 tsp. paprika
1 tsp. red pepper flakes
How to:
Rinse chicken and potatoes and place in bottom of crockpot. Add squash, apple, onion, butter and garlic. Season with salt, pepper, paprika, red pepper flakes. Place slice of bacon on top and pour chicken stock over everything. Place lid on the crockpot and cook for 4 hours on high or 7 hours on low depending on your crock pot. I cooked mine on high/4 hours.
Serve with a lovely autumn salad and piece of crusty, hearty bread.
Enjoy!
(serves 4)
You'll need:
4 skinless chicken breasts (if you can, buy organic. it does make a difference in the taste and quality)
1 slice of bacon (I used turkey bacon, but I think pancetta would be best)
1 lb. small potatoes
3 cups cubed butternut squash (I used frozen, bagged, organic butternut)
1 small apple cubed
1 cup chicken stock
1 medium vidalia onion sliced
3 cloves of garlic (smashed, not finely chopped)
2 T unsalted butter (optional... if using turkey bacon)
sea salt to taste
black pepper to taste
1 tsp. paprika
1 tsp. red pepper flakes
How to:
Rinse chicken and potatoes and place in bottom of crockpot. Add squash, apple, onion, butter and garlic. Season with salt, pepper, paprika, red pepper flakes. Place slice of bacon on top and pour chicken stock over everything. Place lid on the crockpot and cook for 4 hours on high or 7 hours on low depending on your crock pot. I cooked mine on high/4 hours.
Serve with a lovely autumn salad and piece of crusty, hearty bread.
Enjoy!
I think this sounds amazing Patti & I actually have all the ingredients already at home. With our temps supposed to reach 90 degrees today, it's not exactly crockpot weather right now, so I will bookmark this one to make soon {because I really hope we're going to get some fall like weather ASAP!} Delicious dish!!
ReplyDeleteThanks for the comment, EA :) I must admit, I do love Autumn in New England. Let me know if you do make this dish and if you like it!
Deletexo
P
This made my mouth water! I definitely need a crock pot, but then I think that we love cooking so much and a crock pot just takes the cooking away from us. But this can easily be transferred into a stovepot dish! YUM!
ReplyDeleteThanks for stopping by my bloggy-do. A crock pot can be quite fun! And it also frees you up to have time for making dessert! #SilverLining :D
Deletexo
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No need to be a chef with that lovely recipe! Looks sooooo good:-) I love the idea of leaving the potatoes whole, AND I have tons of them...perfect! Hugs, Terra
ReplyDeleteAw, Terra... you're such a sweet one. Thanks for the comment love.
DeleteThe thing I like about the whole (small) potatoes: It helps keep the potatoes from getting "too done". Know what I mean? And I think the dish looks so rustic with the potatoes whole.
Let me know if you DO try the dish!
xo
P