Mediterranean Chicken Dinner in the Crock Pot

The flavors in this dish combine all day in the slow cooker to make a meal that is tasty and warm. The list of ingredients is long, but the preparation is easy. Buy the vegetables that are already chopped to shorten the prep time.

Ingredients:
2 cups of sliced crimini mushrooms
1 can of diced tomatoes with Italian seasoning (14 ounce can)
1 small jar of artichoke hearts in olive oil
1 cup of chicken broth
1 yellow onion, chopped
2 celery stalks, chopped
1 small peeled and chopped eggplant (about 2 cups)
1 small can of sliced black olives, drained
2 Tbsp capers
3 teaspoons poultry seasoning
1 teaspoon crushed thyme
Dash of salt and pepper
1 fryer chicken, cut up, or 4 large chicken breasts
Cooked risotto (arborio rice)

Preparation in the morning:
Put the first twelve ingredients in the slow cooker and stir them together.
Add the chicken, and cover with the other ingredients.
Cook on low for 8 hours, or high for 4 hours.

In the afternoon:
Cook the arborio rice following my basic risotto recipe directions.
If the sauce on the chicken is too thin, add 1 Tbsp cornstarch mixed with ¼ cup water to the broth. Allow it to thicken.

Serve the Mediterranean Chicken over the risotto.

Creamy Tortellini Soup with Chicken

This recipe cooks up quick so that you don’t have to worry about working hard to fix a meal when you get home in the evening. Just stir together a few ingredients and dish it up!

Ingredients:
4 cups of water
2 cups of chicken broth
1 cup sliced mushrooms
1 chopped yellow sweet onion
1 clove of garlic chopped, or 1 tsp crushed garlic
½ tsp of dried basil or 1 Tbsp fresh chopped basil
½ tsp dried oregano or 2 tsp fresh chopped oregano
¼ tsp fresh ground pepper
4 cups of chopped spinach
1 package of frozen cheese tortellini (14 ounce size)
2 cups of chopped chicken or turkey (this is a great way to use leftovers)
2 Tbsp cornstarch
1 cup of half and half

Preparation:
Place all the ingredients in a slow cooker except the half and half and the cornstarch.
Cook over medium heat for 30 minutes.
Add the tortellini and cook for another 10 minutes.
Stir the half and half into the cornstarch.
Add the mixture to the pot. Stir and let it thicken for about 5 minutes.
Serve the soup with parmesan on top, if you like.

Creamy Ranch Potatoes with Ham in the Slow Cooker

Winter Vegetables

This is a dish my family requests over and over again. You won't mind if your family requests it often either, because it's so easy to make.

Ingredients:
3 pounds of small red potatoes, quartered (Russet potatoes are fine, too.)
8 ounces of sour cream (Low fat or whole fat, your preference.)
1 package of buttermilk ranch dressing mix
2 cups of milk
2 cups of cut up ham (This is a great dish for using leftover ham.)
Frozen winter vegetables
¼ cup chopped fresh parsley
Grated cheddar cheese for topping (optional)

Preparation:
Spray the slow cooker with cooking spray.
Mix the sour cream, dressing mix, and milk.
Stir in the potatoes.
Place in the slow cooker and cook on low heat 8 hours or high heat 4 hours.
Turn off the heat and use a potato masher to gently smash the potatoes.

Just before serving, cook the vegetables according to the package directions, adding ½ of the chopped parsley to the vegetables.
Serve the Creamy Ranch Potatoes with the vegetables on the side.
Sprinkle cheese and parsley over the potatoes.

Hearty Minestrone Soup

Warm Homemade Bread

This soup tastes best when it’s made in the slow cooker because the low heat gives it plenty of time for the flavors to blend. If you would rather cook it on the stove, plan on letting it simmer for about one hour. The second day it’s even more delicious.

If you’re choosing vegetarian dishes, this one qualifies. If you prefer meat in your soup, you can add a can of chopped chicken breast.

Ingredients:
1 can navy beans
1 can pink kidney beans
½ cup sliced carrots
½ cup chopped celery
1 chopped yellow onion
1 cup of chopped green beans, zucchini, or both
2 cans of Italian style diced tomatoes
2 cans of vegetable broth
2 cups of water
1 cup of rotini pasta
1 Tbsp dried parsley
1 tsp oregano
1 tsp basil
½ tsp thyme
½ tsp sea salt
¼ tsp freshly ground black pepper
Fresh parsley and fresh grated Parmesan cheese for a garnish

Preparation:
Place all the ingredients except the pasta in the slow cooker or in a stock pot on the stove.
Do not drain the canned beans.
Cook on low heat for 8 hours in the slow cooker, or 45 minutes at medium heat on the stove.
Add the pasta to the soup. Cook until al dente. In the slow cooker, this is about 30 minutes. On the stove, it should take about 10 minutes.
Ladle into bowls and top with parsley and parmesan.

This soup is so hearty that it is a complete meal all by itself.