Another crock pot recipe...Moroccan Chicken

So I thought I'd post another crock pot recipe for everyone:-)  This is a rather tasty 1 pot meal.  Easy for a small (or non-existent) galley and I'm sure it'll be a snap in a full size kitchen.

Moroccan Chicken

3 pounds of boneless, skinless chicken
2 cups of chicken broth
1 can of diced tomatoes, undrained (try the spicy ones:-)
2 chopped onions
1 cups of dried and chopped apricots
4 cloves of garlic, mined
2 teaspoons of cumin
1 1/2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of coriander
3/4 teaspoon of ground red pepper
5 sprigs of fresh cilantro
1 tablespoon of cornstarch
1 tablespoon of water
15 oz can of garbanzo beans, rinsed and drained
1/2 cup of toasted, slivered almonds

Cooked rice

Put chicken in the crock pot.  Combine broth, tomatoes (with juice), onions, apricots and all spices, except cilantro, in medium bowl and mix well.  Pour mixture over chicken.

Cover and cook on low for about 4 - 5 hours (until chicken is cooked).  Remove chicken to platter.

Combine cornstarch and water in small bowl and mix until smooth.  Stir cornstarch mixture and garbanzo beans into the crock pot.  Cover and turn heat to high for 15 minutes or until sauce gets think.  Pour sauce over chicken, sprinkle with cilantro and toasted almonds and serve over rice.

Hope you enjoy:-)

Chicken and biscuits...revised

So I made chicken and biscuits in the crock pot with a few adjustments.  I used deli turkey, sliced 1/2 inch thick and cubed, instead of chicken (this was a mistake ~ rotisserie chicken will be next) and adjusted the ingredients as follows:

2 1/2 lbs Deli Turkey sliced think and cubed (not a great substitute)
2 cans of condensed chicken soup
1 can of condensed mushroom soup
3 cans of water
1 large chicken bullion cube
sliced onions (an excellent addition)
sliced carrots (another good choice)
sliced mushrooms (another excellent addition)
1 large can of refrigerated buttermilk biscuits, sliced into quarters
Sea salt
Pepper

I cooked on high about 3 hours, low for 1 hour

I mixed everything except the biscuits up well in the crock pot, then added the biscuits.  I stirred the "stew" about every 30 minutes while cooking.  I didn't allow the biscuits to rise to the top this time, mixing them back into the stew.  The reward was a rather tasty turkey and dumplings dinner.  Like I said, I'm going to try the above recipe with rotisserie chicken next time and add potatoes.  I'm also going to try serving over egg noodles.  This attempt was so much better than the first one and there were no leftovers this time:-)  Maybe third times the charm~lol

Hungarian Beef Paprikash...

Beef Paprikash with noodles

Last night I had an especially good treat.  My neighbors husband, Eric, is from Hungary and he cooked last night  We had a fabulous dish called Paprikash.  It was made with London broil (yummy), onions, green peppers, mushrooms and...well, the rest is a mystery to me~lol  I do have to say that it was extremely tasty and will be a good recipe to add to the "boat food" archive.  This simple one-pot meal looked easy to make and turned out to be surprisingly filling.

I was able to find a recipe on-line for Beef Paprikash using the crock pot (talk about simple!) that I'm going to try out soon.  I'll let you know how it turns out...

Slow Cookers Beef Paprikash This Hungarian classic is perfect for the slow cooker. The long simmering time results in tender meat and flavorful sauce.
Makes 10 (3/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 10 minutes on LOW
INGREDIENTS
2 1/2 pounds boneless beef chuck, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
1 package Beef Stroganoff Seasoning
1 cup water
3 tablespoons tomato paste
1 tablespoon Paprika
1 cup sour cream
DIRECTIONS
1. Place beef, onion and bell pepper in slow cooker.
2. Mix Seasoning, water, tomato paste and paprika until blended. Pour over beef and vegetables; stir to coat well. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH.
4. Stir in sour cream until well blended. Cover. Cook 10 minutes longer on LOW. Serve over cooked egg noodles or rice, if desired.

My crock pot is my friend...

Since the Mystery has only a small camp burner and no microwave or toaster on board, cooking is usually done at the pavilion area, where gas grills are made available to all the residents.  Now, since we lived in a Winnebago for a few years, we are very familiar with grill cooking, but I wanted to cook on the boat.  My solution?  A crock pot.

I was surprised at the number of crock pot cookbooks available on-line and at Barnes and Noble!  Who knew crock pots were so popular?!  Two cookbooks and about an hour pouring over recipes has netted me a couple of surprisingly good dishes besides the old standard of beef stew, soup and chili.

My first attempt at new dishes proved to be rather good.  Gratin potatoes and ham in one crock pot and peach cobbler in the other (I have both a large and a small crock pot now).  I've found several other dinner recipes that I'm rather anxious to try out, especially that chicken and tortilla soup.

Last night, I found a recipe for "Hearty Breakfast Cereal" and thought I'd give it a try.  It consists of oatmeal, sliced almonds, diced apples and cinnamon.  Sounds yummy right?  The reality was not what I expected though.  The oatmeal was rather bland and needed "something" to give it a slight kick in the fanny to get it moving.  Sugar helped, but that wasn't right either.  Bob and I have decided to try the recipe out again later, but adding raisins, walnuts and honey to it.  Maybe it's like a friend of mine always says... "A recipe is nothing but a guideline."  We'll have to make this one a little different, but I'll let you know how it comes out.