Generally, for anniversaries and Hallmark type holidays, Brad and I don’t exchange gifts. Not unless we become inspired by something in particular…like, say, a slow cooker. Many of my gal pals will (and have!) scoffed at the idea of receiving a slow cooker for an anniversary gift. That’s one of the few ways in which we differ. Hey, I’m a practical kind of gal! Don’t you get me wrong for one single second though, sometimes there are fashion needs that must be filled! That’s the fun stuff and we’ve got to make room for that too! But back to practical gifts…I have long resisted the urge to purchase a slow cooker. I’ve always braised things slowly in my oven and called it good. However, there is a limitation to that: leaving the house. I just can’t leave the house with my oven on, what with all of our furry friends running around. So, of course a slow cooker is a no brainer, except for one detail…I’m a firm believer in browning (or sweating depending on what it is) the ingredients prior to the long and slow cooking process. Along came the slow cooker with the stove top friendly insert. Yeah! Well, my dear friends, not only did I get a slow cooker for our anniversary this year, but I also got one with a removable stove top friendly insert. My man rules!
I have used it countless times already. Last night that fall chill was in the air and we needed to have some kind of stew for dinner. I’m currently in a “use up everything I have on hand” mode, so it was really easy to throw together.
I used chicken breast tenderloins that I had in the freezer (defrosting them overnight in the refrigerator). If you can’t get hold of green garbanzo beans, edamame or green peas would be great. Of course you can also use canned garbanzo beans or any other bean you happen to have on hand. Get the recipe below.
Here are the ingredients:
Here’s the chicken and garlic getting a little bit of color:
After adding the remaining ingredients (excluding the fresh herbs) I put it back in my slow cooker and cooked it for 4 hours. You can absolutely set it for a longer cook time if necessary.
The lemon and extra virgin olive oil were yummy on top and some chile sauce is always good!
Happy slow cooking!
Recipe: Chicken with Green Garbonzos
3-4 lbs. boneless chicken, diced
1/4 olive or grape seed oil
3-4 cloves garlic, sliced
3-4 Tbs. flour
2 1/2 cups fresh (green) garbanzos (chickpeas)
2 lbs. small potatoes, scrubbed and cut in half if desired
1/2 cup sun dried tomatoes, sliced
1/4 cup capers, rinsed
1 lemon, zested and cut into wedges
4 cups chicken broth
1/2 cup chopped flat leaf parsley
1/2 cup chopped fresh dill
Salt and pepper
Heat the oil in a large pan (or slow cooker insert). Meanwhile, dice your chicken into bite size pieces. Toss the chicken with salt/pepper and the flour. Put the chicken and garlic into the hot pan and allow it to lightly brown a bit. Add the remainder of the ingredients through the chicken broth (not the herbs). Place the insert back in the slow cooker or pot in the oven. If using a slow cooker, adjust the time as desired. If cooking in your oven, you can either cook it at about 350 degrees for an hour or so OR 250 degrees for 1 1/2 – 2 hours.
When it’s finished cooking, stir in the fresh herbs. I serve this garnished with a lemon wedge and drizzle of extra virgin olive oil.
NOTES: If you can’t get the green garbanzo beans, edamame or peas would also be great. Try using fresh oregano, thyme or rosemary in this too. If you choose one of these hardier herbs, use a couple of sprigs (in lieu of 1 cup chopped) and add it at the beginning with the broth etc. You can then remove any stems or leaves at the end if desired. Either way, a handful or so of the chopped fresh parsley would be great.