This year, my friend Jaycie at CouponGeek and I have vowed to trying one new recipe each week … all.year.long. For me, this also means posting my weekly menus; more of an attempt at getting myself organized than anything else… but also to share some recipe ideas with you. Sometimes we just need a little help getting inspired and out of our “same ol’, same ol’ ” routines….and we need a little kick to remember that being innovative in the kitchen doesn’t mean blowing the budget OR slaving away in the kitchen for hours at a time.
I get a lot of email newsletters…one I’ve discovered is worth the time it takes me to poke around is Parents.com. We are SuperBusy in the SuperHousehold these days … packing and sorting and de-cluttering… so I’m trying to keep dinners as simple as possible. Slow cooker is top of my list for new recipes right now!! This week Parents.com sent out a letter with a yummy looking recipe for Slow Cooker Tuscan Chicken and Artichokes you can see the full recipe there.
**TIP**When I buy chicken I always take it out of the package, trim it and freeze it single layer in a Ziplock. This saves so much time when it comes time to preparing a meal. When it isn’t in the strofoam packaging it defrosts much more quickly and I don’t have to get my hands all “chicken-y” but once in a while.
There is no “pre-cooking” involved in this recipe… just throw your ingredients in the pot and call it good; my absolute favorite way to go on busy days.
The first step is just to get the chicken, garlic, onion, artichokes and seasonings in the pot and cover with the broth.
I was going to post a picture here…but there is just NOTHING pretty about raw chicken…no matter what angle you shoot from…so use your imaginations.
Cook for 3 hours on high then add more artichoke hearts, tomatoes and zucchini. I have to tell you, it was really nice to have the bright colors of the veggies cross my cutting board in the middle of January… I didn’t realize how much I don’t use produce like this in the winter.
Now see? Aren’t they pretty? Bright colors in my normally brown and white winter cooking wonderland.
Cook for another 15 minutes and voila! You are done! (Well, almost)
You take everything out with a slotted spoon then dump in the couscous and let it set for about 5 minutes.
NOW it’s done.
My kids are pretty adventurous when it comes to food. We can normally convince them to at least try things. They like fish, okra…all kinds of non-essential kid foods….but I wasn’t sure they would go for this. They did! SuperBoy approached the table saying “EEEWWW! GROSS! What IS this?” But when he realized it was chicken…and tomatoes … he was willing to give the rest a try…and he liked it. They all liked it. SuperBaby, who we’ve been struggling with to eat veggies, shoveled in the artichokes and the zucchini…as well as his favorite food: meat.
SuperDad and I both liked this as well…we were waiting on company who arrived a little late…so dinner went on the table fast (which is why I have no finished pics!) and the meat cooked a little too long; the only result being it was super SUPER tender and falling apart…still yummy.
Things I would change:
I would actually add MORE veggies..the green and red ones…to enhance the overall color of the meal. Make sure to serve a nice green salad or something similar to brighten up the plate.
More Greek Seasoning. A LOT more….like maybe three times as much. Or maybe I just need fresh seasoning… maybe there is a happy medium there…regardless; we needed a little more flavor.
Now. Be sure to head on over and check out Jaycie’s adventure with Breaded Beef and Roasted Vegetables.