Crock-Pot Thai Soup

Here's the thing about cooking with slow cookers. It's convenient. But only if you're creating a recipe that does not have to get dirty over slow cooker. Like this slow cooker chicken Thai soup.

I am all about time management. I eat breakfast while I wash dishes, brush my teeth while I tie my running shoes. In other words, I'm a multi-tasker, which is not very efficient in getting the most of any of my long list of daily to-dos completed because my mind thinks I have to do more than six things at once.

So these days, unless its a weekend day off my to do list is not always required to spend half an hour making dinner. I do not mean to let it cook, I mean to make dinner.

Enter the genius invention that has been on every wedding registry since 1973 The slow cooker. And this slow cooker chicken Thai soup.

If I'm going to use a slow cooker, I want to make a recipe that I have this brown, saute and dirty one other dish dinner to make my dream come true.

INGREDIENTS
2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

DIRECTIONS
1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.

2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

Saffron Chicken

INGREDIENTS
Greek or plain whole-milk yogurt
Saffron threads, crushed
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves

DIRECTIONS
1. Preheat broiler. Combine 1 1/2 cups yogurt, 1/2 teaspoon salt, 1/8 teaspoon pepper, a pinch of saffron, and garlic in a large bowl. Add chicken, tossing to coat. Let stand at room temperature for 15 minutes. Place chicken on a broiler pan coated with cooking spray. Broil for 10 minutes per side, or until the chicken is cooked through and the surface is browned.

Note: you can add shrimp to get better taste.

Spanish Chicken Stew

INGREDIENTS
1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces 
12 ounces red-skinned potatoes, cut into 1/2-inch wedges 
1 medium onion, thinly sliced 
1 tsp bottled minced garlic (2 cloves) 
1/2 tsp dried thyme, crushed 
1/4 tsp salt 
1/4 tsp ground black pepper 
1 14 -1/2-ounce can no-salt-added diced tomatoes, undrained 
1 cup reduced-sodium chicken broth 
1 medium red sweet pepper, cut into 1/4-inch strips 
1/3 cup small pimiento-stuffed olives, cut up 
Bread

DIRECTIONS
1. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more. 

2. Serve with bread sticks, if desired.

Rosemary Chicken Pasta

INGREDIENTS
Slow Cooker Liner
2 medium onions, sliced or chopped
2 tsps bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 14-1/2-ounce can diced tomatoes
1 6-ounce can tomato paste
2 tspss wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp pepper
1 4-ounce can sliced mushrooms, drained
8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese

DIRECTIONS
1. Cover and cook on low-heat setting for 7 hours. (Or, cook on high-heat setting for 3-1/2 hours.) When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.
  
2. Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

French Chicken Stew

INGREDIENTS
Slow cooker liner
4 cups sliced button and/or shiitake mushrooms
1 14.5-oz. can diced tomatoes, undrained
2 medium carrots, thinly diagonally sliced
1 medium onion, chopped
1 medium red potato, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe olives, halved
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or chicken broth
2 Tbsp. quick-cooking tapioca
1 tsp. herbes de Provence or dried Italian seasoning, crushed
3/4 tsp. dried thyme, crushed
1/4 tsp. coarsely ground black pepper
8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
1/2 tsp. seasoned salt
1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
French bread (optional)

DIRECTIONS
1. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours. Stir in pasta sauce. If desired, serve with French bread.

Chicken Satay with Peanut Sauce

INGREDIENTS
2 cloves of garlic, crushed
1 tsp soy sauce
1 tbsp soy sauce
3 kaffir lime leaves, fresh or dried, finely shredded
6 skinned, boned chicken thighs, cut into 2cm (3/4in) squares

12 bamboo skewers soaked in cold water for at least 30 mins

SAUCE
2 tbsp olive oil
3 shallots or 1 onion, peeled and finely chopped
1 red bird’s eye chilli, thinly sliced or 1/2-1tsp dried chilli flakes
1 tbsp tomato pure'e
1/2 tsp shrimp paste
1 tbsp palm sugar or muscovado sugar
165 ml can coconut cream
100 g roasted peanuts, finely chopped
2 tsp soy sauce
Juice of 1 lime

DIRECTIONS
1. To make the sauce, heat the oil in a small pan over a low heat. Add shallots, or onion, and fry gently until soft and lightly browned. Take out half the mixture and set aside for the marinade. Add the chilli, tomato purée and shrimp paste to the pan and cook for 2 mins. Stir in the sugar and coconut cream, and simmer for 2 mins to reduce and thicken it. Add the nuts with the kecap manis and lime juice. Season with a little salt. It should be sweet, sour, salty and spicy. Cool.

2. To make the marinade, stir the garlic, soy sauces, 2tsp coarsely ground black pepper and lime leaves into the cooked shallot with 1tbsp oil. Add the chicken and mix well. Leave to marinate for 10 mins or longer.

3. Thread 5-6 pieces of meat on to each skewer. Brush the sticks lightly with more oil. Cook on a griddle, BBQ or under a hot grill for 5-7 mins, turning once until cooked through. Serve hot with the peanut sauce.

Chicken Dumplings

INGREDIENTS
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 tsp poultry seasoning
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

DIRECTIONS
1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking

Cilantro Chicken

INGREDIENTS2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

DIRECTIONS
1. Place chicken in a large zip baggie.

2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

Panzanella Salad with Chicken

INGREDIENTS
4 tbsps olive oil
2 tbsps red wine vinegar
2 tbsps chopped leaves
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 clove garlic, crushed with press
1/4 loaf (16-ounce) country-style bread, cut into 3/4-inch-thick slices
2 medium red peppers, each cut lengthwise into quarters
1 medium red onion, cut into 1/2-inch-thick slices
1 pound skinless, boneless chicken-breast halves
2 pounds plum tomatoes, cut into 1-inch chunks

DIRECTIONS
1. Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.
  
2. Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.
  
3. In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.
  
4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve.

Chicken Salad Sandwich

INGREDIENTS
1/4 cup low-fat mayonnaise
2 tbsps commercial pesto (such as Classico)
1 tbsp fresh lemon juice
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 1/2 cups (8 ounces) chopped cooked skinless, boneless chicken breast
3/4 cup chopped peeled English cucumber
1 cup (about 4 ounces) grape tomatoes, halved
8 (1.2-ounce) slices whole-grain bread
1 cup alfalfa sprouts

DIRECTIONS
1. Combine first 5 ingredients (through black pepper) in a medium bowl, stirring with a whisk. Combine chicken, cucumber, tomatoes, and mayonnaise mixture in a large bowl; mix gently. Spread chicken mixture over 4 bread slices; top with sprouts and remaining bread.

Quick Chicken Dumplings

INGREDIENTS
1/2 cup prechopped onion
1 1/2 cups water
2 cups chopped roasted skinless, boneless chicken breast
1 (10-ounce) box frozen mixed vegetables, thawed
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch-wide strips
1 tsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1 tbsp chopped fresh parsley

DIRECTIONS
1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.

2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

Moroccan Chicken

Mom and I really liked this soup! It had a perfect balance of flavors. We like things spicy, so we used 1/4 tsp. red pepper. As we were eating it, my mom mentioned that naan would go great with it, so...next time. I will definitely make it again!

INGREDIENTS
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1 cup chopped onion
1/3 cup uncooked couscous
1/2 cup coarsely chopped fresh basil
3 cups (1/2-inch) cubed peeled butternut squash
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 to 1/4 tsp ground red pepper
3/4 tsp kosher salt 
2 tsps grated orange rind
2 tbsps no-salt-added tomato paste
1 tbsp olive oil

DIRECTIONS
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Chicken and White Bean Soup

I love this recipe as it includes a lot of flavorful ingredients. The pasta does soak up the broth but I just add extra broth and a little extra water to help this. I also like mine with a little more vinegar than this calls for and use pancetta instead of bacon. It's a great, hearty meal especially in winter.

INGREDIENTS
2 smoked bacon slices, chopped
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
1 garlic clove, minced
1 (15-ounce) can organic white beans, rinsed and drained
2/3 cup uncooked orzo (rice-shaped pasta)
1/2 cup chopped onion
1 cup chopped plum tomato
2 cups water
2 cups fat-free, lower-sodium chicken broth
2 tbsps chopped fresh oregano
2 tbsps chopped fresh flat-leaf parsley
1 tbsp white wine vinegar
1/4 tsp black pepper
1/4 tsp salt

DIRECTIONS  
1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.