I ran across my very first slow cooker cookbook while going through my cookbooks. It was included as a gift with my first (and current) slow cooker. I tried many recipes in this book but when faced with this book again all I could remember was one: Italian Chicken with White Beans. The kids ate it as babies and my husband and I always enjoyed it.
The slow cooker is what got me cooking in those early days. And when I started back at work after Little D was born, my husband found it easy to make slow cooker meals. This is one meal that really works well in the crock pot — and it’s so easy with few ingredients.
I don’t know why I stopped making this dish but I think that’s just what happens, kind of like finding an old outfit you love but no longer wear because it was hidden deep in your closet. When I resurrected this meal, I expected a cold reception from the kids but Big A immediately said “This is good chicken, mom.” I wanted to kiss her!
This is going in the rotation for sure. Below is the recipe adapted from Better Homes and Gardens Simple Slow Cooker Recipes. Anyone finding old favorites they want to resurrect?
- Medium onion chopped (about 1 cup)
- 1½ cup carrots, sliced
- ½ cup celery, thinly sliced
- 2-3 garlic cloves, minced
- 1.5 pounds boneless skinless chicken thighs
- ¼ tsp. salt
- 1 can diced tomatoes
- ¾ cup chicken broth
- 1½ tsp Italian seasoning
- 15 ounce can white kidney beans, rinsed and drained
- Grated parmesan cheese
- Chop vegetables, mince the garlic and place in a 4 quart slow cooker.
- Place chicken on top of vegetables and sprinkle with salt and pepper.
- Mix garlic, salt, tomatoes, chicken broth and Italian seasoning in a medium bowl and stir. Pour this mixture over the chicken and vegetables. Cover and cook on low setting for 6-7 hours or high for 3-4 hours (times vary depending on slow cooker).
- When done, turn off and add the beans and cover for about 10 minutes. Remove chicken and vegetables with a slotted spoon and top with as much of the cooking liquid as desired. Sprinkle each serving with Parmesan cheese.
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It sounds good, but I don’t think there’s any way for it to work for families with everyone out of the house for 10 hours? Even using a timer would leave food sitting at room temperature for 4-6 hours. I see that suggestion all the time, but how is it safe?
There are slow cookers that you can program to turn to warm after a period of time. Otherwise, make it on the weekend.
I am going to try this. Thanks! And we have a programmable slow cooker that goes to warm once the timed cooking is done, and it has worked well when we are out of the house for 10 hours.
As far as resurrecting old favorites, my husband reminded me that we used to cook this sweet and sour meatballs recipe and it was easy, quick and the kids liked it. It worked well with turkey meatballs, too.
http://www.kraftrecipes.com/recipes/simple-sweet-n-sour-meatball-simmer-91440.aspx
I am going to put it back in the rotation but now that I am making my own salad dressings I will make my own Catalina dressing.
That recipe looks great Allison — and easy too. Do you use frozen or fresh veggies?
We used to just use fresh veggies but I can see where the frozen stir fry veggies would be even quicker. We also used plain brown or white rice instead of instant.
Looks like a good recipe! I am going to try it, but modify it to use dry beans (soaked overnight), adding them at the start of cooking and more chicken broth for the liquid for the beans. I cook dry beans in the slow cooker all the time, so I don’t see why that won’t work.
I use dried beans too and I’m sure that will work. The problem with me is my slow cooker cooks high so the chicken may get over cooked. I’m looking for a new slow cooker. Any recommendations?
Do you soak your beans overnight before putting them in the slow cooker? This really cuts down on the cooking time. I also always discard the soaking water and rinse them twice before adding the liquid I cook them in (I always use chicken broth) – this seems to help with the “gas” factor.
This recipe sounds great, I am going to try it this week! I was just curious what else your served with it? Over rice or noodles? With bread? Just planning out my side dishes too! Thanks
Kristy — I usually serve with bread and a salad or fruit.
Any idea when to add soaked uncooked beans? As long as I’m using my crock pot it seems like a good way to save a little money, and I can easily have bags of them pre-soaked in my freezer! Sounds delicious!
Susan,
You have a few options. You can cook the beans and have them on hand to use as canned beans. This post from a year of slow cooking shows you how. http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html
Or you can just add the beans early with enough liquid and other ingredients but add chicken later as the recipe calls for 6-7 hours on low or 3-4 on high. Just play around with it. I hope that helps!