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We’re practicing healthy eating, at least for this month and at least in our house. I always think about how busy my sister and I are and how convenient it is to just order out instead of cooking. This week, I got two healthy eating recipes that are from the slow cooker, so even busy people can eat healthy, too.
Lemon Butter Chicken and Potatoes
Ingredients:
8 chicken thighs
2 Tbsp. olive oil
Salt and pepper, to taste
6 Tbsp. butter, cubed
4 cloves garlic, thinly sliced
1/2 c. low-sodium chicken broth
1/3 cup. Fresh lemon juice
1 1/2 lb. baby potatoes
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
6 sprigs fresh thyme
1 sprig fresh oregano
2 Tbsp. freshly chopped parsley
Directions:
Fry chicken over medium heat and add salt and pepper until fully cooked, transfer chicken to a plate. Return skillet to medium-low heat and add butter and garlic. Cook, until butter is melted and garlic is golden. Pour stock into skillet and bring to a boil, add lemon juice.
Add potatoes to bottom of slow cooker, then top with seasoned chicken. Sprinkle chicken with paprika and pepper flakes. Top with thyme and oregano sprigs, then pour garlic butter sauce into slow cooker. Cover and cook on high until thighs are cooked through and potatoes are tender, 4 hours.
Sprinkle with parsley and serve with sauce spooned over the chicken and potatoes.
Buffalo Chicken Soup
Ingredients:
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts
1 cup onion, finely chopped
1 cup celery, finely chopped
1/2 Tbsp. garlic, finely minced
1 cup carrot, cut in small coins
2 cups potatoes, cubed
1/4 cup Frank’s Red Hot
5 cups low-sodium chicken broth
1/2 cup milk
Directions:
Heat olive oil in a pan on medium heat. Saute celery, carrot, onion and garlic for 2 minutes.
Layer raw chicken, cooked vegetables and potatoes in the slow cooker. Add broth and buffalo sauce. Cover and set to low for 6 hours. Shred chicken after 6 hours and add back into the pot. Add milk. Stir until combined and smooth.
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