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Monday, December 23, 2013

Slow-cooked Chicken with Turnips



Slow cookers are handy for winter time. It is nice to start a pot of hearty soup or stew, leave it on for as long as the recipe calls for and allow it to fill the house with the aroma. Anything from a pot of chili to one-pot rice dishes to chicken breasts with vegetables come about in slow cooker around this time of the year.

In one slow cooker I dropped in some chicken breasts marinated overnight in a generic rub of spices and herbs. In another, I added a couple of whole turnips (peeled), a whole yellow onion (peeled), a whole potato (peeled), a couple of whole carrots (peeled), a cup of stock, a cup of canned diced tomato, some flavoring spices and herbs.



I started this on a Friday night, and by Saturday night dinner time, the chicken breasts were cooked till tender and falling apart, the veggies were cooked through and flavorful but not mushy.

Scoop up a little of the veggies and chicken and enjoy as-is. Or, serve it with quinoa or brown rice. 

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1 Comments:

  • At 11:56 PM, Anonymous Anonymous said…

    Nice to catch up with your blog again after a long time Sheela! Your creativity dazzles as always. Got to admit to being a little sad though, that you’re no longer a vegetarian and meat now features in your cooking :(

     

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