I've adapted this one from a cream cheese company.
In a slow cooker, I put together a couple of frozen chicken breasts, at least one spoonful of pesto per chicken breast, and a couple tablespoons of any cream cheese I have at the time, including flavoured cream cheese.
Turn the slow cooker on low, walk away for a couple of hours. I return once to stir the pesto and cream cheese, and turn over the chicken.
The result is a creamy pesto chicken with slight hints of whatever flavour was in the cream cheese.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, November 6, 2011
Friday, October 21, 2011
Apple Sauce and Curry Chicken
I do a lot of curry recipes.... and a lot of slow cooker recipes. I think I've mentioned this before at one point. I should probably look up some new recipes....
Anyways, I just put the following into the slow cooker, to see how it'll turn out.
6 frozen boneless, skinless chicken breasts
a jar of ready-to-use yellow curry sauce
something like 1 1/2 cups apple sauce
The apple sauce is this homemade stuff that's really easy to make. Basically, take a bunch of apples, no particular kind, peel and cut them. Then heat in microwave for a few minutes, mash them with a potato masher. Repeat heating and mashing until you get apple sauce.
Delicious.
So let's see how this will turn out.
Edit: End Result
Eh, it wasn't particularly spectacular. The flavours of the curry sort of overwhelmed the apple sauce. If I were to try this again, I'd use more apple sauce and only add some curry powder instead of using a pre-made sauce.
Anyways, I just put the following into the slow cooker, to see how it'll turn out.
6 frozen boneless, skinless chicken breasts
a jar of ready-to-use yellow curry sauce
something like 1 1/2 cups apple sauce
The apple sauce is this homemade stuff that's really easy to make. Basically, take a bunch of apples, no particular kind, peel and cut them. Then heat in microwave for a few minutes, mash them with a potato masher. Repeat heating and mashing until you get apple sauce.
Delicious.
So let's see how this will turn out.
Edit: End Result
Eh, it wasn't particularly spectacular. The flavours of the curry sort of overwhelmed the apple sauce. If I were to try this again, I'd use more apple sauce and only add some curry powder instead of using a pre-made sauce.
Tuesday, August 30, 2011
Yellow Curry - Slow Cooker Style
Okay, I just made this Yellow Curry Chicken in the slow cooker, and it was DELICIOUS!!!!
I took a box of frozen chicken breasts and put them all in my slow cooker.
I added a can of chicken broth with herbs, a couple of spoon fulls of yellow curry cooking sauce, a little bit of fish sauce (found a small bottle for 99¢!), and a few spoons of very thick yogourt.
Walked away for something like 6 hours. When it was done, I made some sticky rice in the rice cooker:
medium grain white rice. 1 cup uncooked, rinse three times, then add 1 1/4 cup water. Cook in rice cooker, perfect sticky rice!!!
I also heated up some frozen veggies, and it all was YUMMY!!!!
 |
| Yellow Curry Chicken with rice and veggies! |
I took a box of frozen chicken breasts and put them all in my slow cooker.
I added a can of chicken broth with herbs, a couple of spoon fulls of yellow curry cooking sauce, a little bit of fish sauce (found a small bottle for 99¢!), and a few spoons of very thick yogourt.
Walked away for something like 6 hours. When it was done, I made some sticky rice in the rice cooker:
medium grain white rice. 1 cup uncooked, rinse three times, then add 1 1/4 cup water. Cook in rice cooker, perfect sticky rice!!!
I also heated up some frozen veggies, and it all was YUMMY!!!!
Saturday, January 8, 2011
Wine Curry Chicken
This is what I made this evening. It was a very impulsive recipe, and the measurements are estimates, since I didn't really measure anything.
I put 5 frozen skinless, boneless chicken breasts into a slow cooker
added at least one tablespoon of curry powder
2 teaspoons of cocoa
1 teaspoon of soy sauce
1 teaspoon of honey garlic sauce
1/2 cup of Pinot Grigio wine
1 cup water
Set the slow cooker to high and let it cook till the meat was done. Served it with salad, peaches and cream corn, and brown rice.
It was pretty good, I thought. Flavorful but not too spicy.
I put 5 frozen skinless, boneless chicken breasts into a slow cooker
added at least one tablespoon of curry powder
2 teaspoons of cocoa
1 teaspoon of soy sauce
1 teaspoon of honey garlic sauce
1/2 cup of Pinot Grigio wine
1 cup water
Set the slow cooker to high and let it cook till the meat was done. Served it with salad, peaches and cream corn, and brown rice.
It was pretty good, I thought. Flavorful but not too spicy.
Wednesday, October 28, 2009
Apple Curried Chicken
I got this recipe from VH Sauces, of course using VH brand sauces. Eh, it's good. And look! I'm following a recipe!! Sort of.
anyways, I believe that this can also be found on VHSauces.com
The Recipe
2 tsp (10 mL) vegetable oil
8 to 10 chicken thighs
1 cup VH Yellow Curry Sauce
2 apples, thinly sliced
2 tbsp (30 mL) butter
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) cider or white wine vinegar
2 tbsp (30 mL) fresh cilantro, coarsely chopped (optional)
Heat vegetable oil in a large pan over medium-high heat. Place chicken in pan and brown well for about 3-5 minutes each side.
Remove chicken and pour off excess oil. Return to pan with the Yellow Curry sauce and 1/4 cup of water. Cover and simmer for 15 minutes or until chicken is cooked through. Remove lid and simmer sauce to thicken if needed.
While chicken is cooking, heat butter in small saucepan over medium heat. Sauté apples for 3 minutes, add brown sugar and vinegar. Continue to cook until softened and golden brown.
Serve chicken with sauce and topped with apples and cilantro.
Well, I didn't follow the recipe. I did it my style, which is a bit easier.
Corina's style Apple Curried Chicken
(using list above, minus oil)
In my large slow cooker, I mixed together the Yellow Curry sauce, butter, brown sugar, vinegar and some cilantro from the spice rack (definitely not fresh) and added the sliced apples and 4 chicken breasts. In hindsight, I probably could have added another two chicken breasts.
I put the slow cooker on high and walked away for three hours, stirring occasionally once per hour. After three hours, I switched the heat to low for another two hours.
On the side, I made rice and mixed green, yellow and long carrots. Together, it was a bit spicy, and sweet, so be careful how much sauce you take, but very very good. mmmmmm, yummy.
.
anyways, I believe that this can also be found on VHSauces.com
The Recipe
2 tsp (10 mL) vegetable oil
8 to 10 chicken thighs
1 cup VH Yellow Curry Sauce
2 apples, thinly sliced
2 tbsp (30 mL) butter
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) cider or white wine vinegar
2 tbsp (30 mL) fresh cilantro, coarsely chopped (optional)
Heat vegetable oil in a large pan over medium-high heat. Place chicken in pan and brown well for about 3-5 minutes each side.
Remove chicken and pour off excess oil. Return to pan with the Yellow Curry sauce and 1/4 cup of water. Cover and simmer for 15 minutes or until chicken is cooked through. Remove lid and simmer sauce to thicken if needed.
While chicken is cooking, heat butter in small saucepan over medium heat. Sauté apples for 3 minutes, add brown sugar and vinegar. Continue to cook until softened and golden brown.
Serve chicken with sauce and topped with apples and cilantro.
Well, I didn't follow the recipe. I did it my style, which is a bit easier.
Corina's style Apple Curried Chicken
(using list above, minus oil)
In my large slow cooker, I mixed together the Yellow Curry sauce, butter, brown sugar, vinegar and some cilantro from the spice rack (definitely not fresh) and added the sliced apples and 4 chicken breasts. In hindsight, I probably could have added another two chicken breasts.
I put the slow cooker on high and walked away for three hours, stirring occasionally once per hour. After three hours, I switched the heat to low for another two hours.
On the side, I made rice and mixed green, yellow and long carrots. Together, it was a bit spicy, and sweet, so be careful how much sauce you take, but very very good. mmmmmm, yummy.
.
Friday, September 25, 2009
Apple Sauce Chicken
I made this yesterday, and it turned out very well. Once again, it's a slow cooker recipe. I suppose for those who know what they're doing, they can adjust it for an oven. But I'm one of those who wanders off and forgets that the oven or stove is on, thus burning supper. So, slow cooker.
At 12:00pm
In my giant slow cooker, I put three chicken breasts (skinless, boneless from M&M's), washed and sliced an apple and tossed it in, and added 4 tablespoons of sweetened apple sauce per chicken breast. Then I put in frozen baby carrots and a hand full of pineapple. Set the cooker to "low" cook and walked away.
3 or 4 pm
I changed "low" cook to warm.
5:00pm
I made couscous by adding one cup of hot water to one cup of uncooked couscous. I let it sit covered while I set the table and got the salad out.
Ate. It was DELICIOUS!!!! I especially liked to mix the pineapple and carrots into the couscous and eat it together.
At 12:00pm
In my giant slow cooker, I put three chicken breasts (skinless, boneless from M&M's), washed and sliced an apple and tossed it in, and added 4 tablespoons of sweetened apple sauce per chicken breast. Then I put in frozen baby carrots and a hand full of pineapple. Set the cooker to "low" cook and walked away.
3 or 4 pm
I changed "low" cook to warm.
5:00pm
I made couscous by adding one cup of hot water to one cup of uncooked couscous. I let it sit covered while I set the table and got the salad out.
Ate. It was DELICIOUS!!!! I especially liked to mix the pineapple and carrots into the couscous and eat it together.
Thursday, September 10, 2009
Chicken Korma and Coconut Rice
My belly is so full from this one! Once again, this is a slow cooker recipe. I like slow cookers.
The Coconut Rice was done following the advice from kiminari on LiveJournal: I soaked coconut meat in water over night (and even throughout the day) before using the water to cook balsamic rice. Some of the coconut got into the rice, but was just extra coconuty-ness. 1 cup dry rice, plus 2 cups coconut-soaked water, oven at 250 for a little over half an hour.
This morning, I put together the Chicken Korma, which was a pre-made curry mix, yet again, which I added a can of light coconut milk and six chicken breasts (skinless, boneless, from M&Ms) in the huge slow cooker. I set it for 5 hours on Low heat, and then walked away.
Well, I came back every once in a while to stir it, and at the end of the 5 hour cooking, when the cooker switched to "warming" (it maintains the food's warmth, but not cooking), I put in about 2 cups of frozen peaches and cream corn.
Now that I think about it, potatoes and broccoli would have been interesting to try in this too. Especially because it turned out to be a little watery. If not adding those, then I think next time I'll try to put in only half a can of coconut milk, since apparently the korma sauce does water-out from it's sticky paste.
It was very good. The chicken was very soft and it was a sweet, mild curry. We have a left overs of three chicken breasts, rice and sauce, so what we have planned for Sunday is that we're going to put it together to make a "Chicken Korma Soup".
We finished the meal with ginger snaps.
The Coconut Rice was done following the advice from kiminari on LiveJournal: I soaked coconut meat in water over night (and even throughout the day) before using the water to cook balsamic rice. Some of the coconut got into the rice, but was just extra coconuty-ness. 1 cup dry rice, plus 2 cups coconut-soaked water, oven at 250 for a little over half an hour.
This morning, I put together the Chicken Korma, which was a pre-made curry mix, yet again, which I added a can of light coconut milk and six chicken breasts (skinless, boneless, from M&Ms) in the huge slow cooker. I set it for 5 hours on Low heat, and then walked away.
Well, I came back every once in a while to stir it, and at the end of the 5 hour cooking, when the cooker switched to "warming" (it maintains the food's warmth, but not cooking), I put in about 2 cups of frozen peaches and cream corn.
Now that I think about it, potatoes and broccoli would have been interesting to try in this too. Especially because it turned out to be a little watery. If not adding those, then I think next time I'll try to put in only half a can of coconut milk, since apparently the korma sauce does water-out from it's sticky paste.
It was very good. The chicken was very soft and it was a sweet, mild curry. We have a left overs of three chicken breasts, rice and sauce, so what we have planned for Sunday is that we're going to put it together to make a "Chicken Korma Soup".
We finished the meal with ginger snaps.
Friday, September 4, 2009
Slow Cooker Curry Chicken
I made this on Thursday, Sept 3. Reposted from my LJ.
I WAS going to do a modified recipe for cheese and broccoli drumsticks, since I don't eat drumsticks, using a cream of broccoli and cheddar cheese soup. However, when Mom picked up the can, someone had put Cream of Celery in the wrong spot, so we have a can of that.
We also had a couple jars of curry sauces, store/home brand, since it's cheaper and just as good. I had requested those curries, since it's pretty simple and foolproof to do.
Recipe
In the slow cooker, I tossed in the can of Cream of Celery soup, a jar of Thai Green Curry sauce, sprinkled with some sweetened coconut, rosemary and a teaspoon of maple syrup.
Played with the settings so that it would be done at 5:30 (when Dad gets home) and set the heat on low.
It was soooooooo good! I should have put in more chicken breasts so that we could have leftovers. Like, a total of six chicken breasts would fit in that slow cooker. It was a tad spicy, but I think it would work with a milder curry sauce.
yuuuuuuuuum, I wanna make it again!
I WAS going to do a modified recipe for cheese and broccoli drumsticks, since I don't eat drumsticks, using a cream of broccoli and cheddar cheese soup. However, when Mom picked up the can, someone had put Cream of Celery in the wrong spot, so we have a can of that.
We also had a couple jars of curry sauces, store/home brand, since it's cheaper and just as good. I had requested those curries, since it's pretty simple and foolproof to do.
Recipe
In the slow cooker, I tossed in the can of Cream of Celery soup, a jar of Thai Green Curry sauce, sprinkled with some sweetened coconut, rosemary and a teaspoon of maple syrup.
Played with the settings so that it would be done at 5:30 (when Dad gets home) and set the heat on low.
It was soooooooo good! I should have put in more chicken breasts so that we could have leftovers. Like, a total of six chicken breasts would fit in that slow cooker. It was a tad spicy, but I think it would work with a milder curry sauce.
yuuuuuuuuum, I wanna make it again!
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