Slow Cooker Chicken Marbella

Slow Cooker Chicken Marbella

TOTAL TIME: 6:00

PREP: 0:15

SERVES: 4

INGREDIENTS

½ c. dry white wine

2 tbsp. brown sugar

1½ tsp. dried oregano

3 tbsp. red wine vinegar

Kosher salt and pepper

6 clove garlic

1 tbsp. capers

½ c. prunes

¼ c. pitted green olives

4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)

¼ c. fresh flat-leaf parsley

1 c. long-grain white rice

DIRECTIONS

1- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.

2- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.

3- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice

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Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

TOTAL TIME: 8:15

PREP: 0:15

SERVES: 4

INGREDIENTS

4 clove garlic

1 piece fresh ginger

2 tbsp. red wine vinegar

2 tsp. curry powder

1 tsp. ground cumin

Kosher salt and pepper

8 small boneless skinless chicken thighs (about 1 1/2 lb total)

2 small onions

1 c. long-grain white rice

2 plum or other tomatoes

Nonfat Greek yogurt and fresh cilantro, for serving

DIRECTIONS

1- In a 5- to 6-qt slow cooker, whisk together the garlic, ginger, vinegar, curry powder, cumin, 2 Tbsp water, 1/2 tsp salt and 1/4 tsp pepper.

2- Add the chicken and onions and toss to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 8 hours on low or 4 to 5 hours on high.

3- When the chicken has 25 minutes left to cook, cook the rice according to package directions.

4- Gently fold the tomatoes into the chicken mixture and serve over the rice. Top with the yogurt and cilantro, if desired.

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Slow Cooker Lasagna

Slow Cooker Lasagna

INGREDIENTS

1 container part-skim ricotta

¼ c. grated Parmesan

8 oz. part-skim mozzarella

Kosher salt and pepper

2 c. baby spinach

¾ lb. lean ground beef (at least 90% lean)

2 clove garlic

½ tsp. dried oregano

1 jar marinara sauce

12 dry lasagna noodles (from a 1-lb box)

DIRECTIONS

1- In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.

2- In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker.

3- Top with a layer of the noodles, breaking them to fit as necessary. Spread 1⁄3 of the remaining sauce (3⁄4 cup) over the noodles and dollop with 1⁄3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.

4- Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.

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Slow-Cooker Chicken Mole

Slow-Cooker Chicken Mole

TOTAL TIME: 4:15

PREP: 0:15

COOK: 4:00

SERVES: 6

INGREDIENTS

4 lb. boneless, skinless chicken thighs

Coarse salt

1 can whole tomatoes

1 medium yellow onion

2 dried ancho chiles

1 large chipotle chile in adobo sauce

½ c. sliced almonds

¼ c. raisins

3 oz. bittersweet chocolate

3 clove garlic

3 tbsp. extra-virgin olive oil

¾ tsp. ground cumin

½ tsp. ground cinnamon

fresh cilantro leaves

DIRECTIONS

1-Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

2-Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. 

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Slow-Cooker Chicken Posole

Slow-Cooker Chicken Posole

TOTAL TIME: 3:30

PREP: 0:10

SERVES: 4

INGREDIENTS

1 can yellow or white hominy

1 can Mexican-style diced tomatoes

1 can mild green enchilada sauce

2 carrots

1 medium onion

3 garlic cloves

2 tsp. cumin

5 chicken thighs

Chopped cilantro (optional)

Lime wedges (optional)

Tortilla chips (optional)

DIRECTIONS

1-Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1⁄2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

2-Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.

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Slow Cooker Cheesy Chicken and Tortillas

Slow Cooker Cheesy Chicken and Tortillas

TOTAL TIME: 4:40

PREP: 0:10

COOK: 4:00

YIELD: 6 MAIN-DISH SERVINGS

INGREDIENTS

4 skinless, boneless chicken breast halves

1 package taco seasoning mix

5¼ c. Swanson® Chicken Stock

2 tbsp. butter

2 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

10 fajita-size flour tortillas

4 c. shredded Mexican cheese blend

hot cooked regular long-grain white rice

DIRECTIONS

1-Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.

2-Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.

3-Heat the oven to 350 degrees F.

4-Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan.  Stir in the chicken.

5-Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

Using Campbell's Cream of Chicken Soup: Vitamin A 39%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV 

Using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 1316, Total Fat 61g, Saturated Fat 30g, Cholesterol 208mg, Sodium 3842mg, Total Carbohydrate 115g, Dietary Fiber 8g, Protein 74g, Vitamin A 41%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV

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Slow-Cooker Parmesan-Garlic Chicken Wings

Slow-Cooker Parmesan-Garlic Chicken Wings

TOTAL TIME: 3:10

PREP: 0:10

SERVES: 6-8

INGREDIENTS

2 lb. chicken wings

1/2 stick butter, melted

4 cloves garlic, minced

2 tbsp. Dried Parsley

1 1/2 c. grated Parmesan

kosher salt

Freshly ground black pepper

DIRECTIONS

1-Place chicken wings in a large slow-cooker.

2-In a large bowl, mix together melted butter, garlic, dried parsley, and 1 cup Parmesan and season with salt and pepper. Pour mixture over chicken wings and stir to coat.

3-Cover and cook on high until cooked through, 2 1/2 to 3 hours.

4-Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Sprinkle with additional Parmesan and broil until crispy, 5 minutes.

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