De Ma Cuisine

Crock Pot Archive

Monday

19

August 2013

1

COMMENTS

Crock Pot Chicken with Mushroom and Savory Gravy

Written by , Posted in Crock Pot, Dinner, Main Dishes, Meat, Poultry, Roasting, Vegetables

 

Crock Pot Chicken with Mushroom and Savory Gravy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 1/2 C water
  • 1 whole chicken, giblets removed
  • 1 T fresh savory
  • salt
  • pepper
  • olive oil
  • 1 lb. small mushrooms
  • Mushroom Gravy (recipe follows)
  • Squashed Twice Baked Potatoes (recipe follows)
Instructions
  1. Pour water into a large Crock Pot. Add chicken. Season with olive oil, salt, pepper, and savory. Cover and cook on high for 2 hours.
  2. Add mushrooms and cook an additional 1-2 hours (or until chicken reaches 180F).
  3. Let chicken rest 15 minutes while you prepare gravy.
  4. Serve topped with Mushroom Gravy alongside Squashed Twice Baked Potatoes.

 

 

Monday

19

August 2013

7

COMMENTS

Mushroom and Savory Gravy

Written by , Posted in Condiments, Crock Pot, Dinner, Sauces, Vegetables

 

Mushroom and Savory Gravy
Recipe Type: Condiment, Sauce, Gravy, Crock Pot, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 T all purpose flour
  • 2 T olive oil
  • salt
  • pepper
  • 1 1/2 C pan drippings from Crock Pot Chicken (recipe above)
  • 1/2 to 1 t fresh savory
Instructions
  1. Pour pan drippings from Crock Pot through a sieve. Heat a pan, add oil. When hot, whisk in flour. Add savory, salt, and pepper.
  2. Add pan drippings, a little bit at a time, whisking until smooth between additions. Keep whisking and over medium heat until thickened.
  3. Add mushrooms.
  4. Taste and adjust seasoning if needed.

 

Friday

21

June 2013

0

COMMENTS

Mediterranean Chicken and Rice

Written by , Posted in Crock Pot, Dinner, Gluten Free, Main Dishes, Meat, Poultry, Rice, Vegetables

 

Mediterranean Chicken and Rice
Recipe Type: Main, Casserole, One Dish, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 whole chicken
  • 1 T olive oil
  • salt and pepper to taste
  • 2 C water or stock
  • 2 carrots, diced
  • 1/2 C daikon radish, diced
  • 3 cloves garlic, diced
  • 1 onion, sliced
  • 1/2 C kalamata olives, halved
  • 1 C rice
  • 1/4 t smoked paprika
  • 1/2 t sweet paprika
  • salt and pepper to taste
  • pinch cayenne
  • 2 T fresh basil, chopped, for topping
  • 1 T fresh parsley, chopped, for topping
  • 1 T fresh chives, chopped, for topping
Instructions
  1. Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
  2. Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
  3. Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
  4. Taste the rice and adjust seasoning if needed.
  5. To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.

 

Friday

22

March 2013

0

COMMENTS

Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

Wednesday

12

September 2012

0

COMMENTS

BBQ Sauced Crock Pot Chicken

Written by , Posted in Condiments, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.