You can gauge a recipe by how good it makes your house smell and if you’re tempted to eat it cold for breakfast the next morning. This dish of filling ingredients and complex flavors is easy enough for weeknight dinners, but so good that you’ll want to share with your friends and family.
The first time I came up with this recipe I was craving pot roast, but of course all I had was chicken. Pot roast is one of my all time favorite fall meals, but sometimes you have to make due with the ingredients you have and sometimes it turns out even better. It would be hard to go wrong cooking any type of chicken in the slow cooker, but the broth at the bottom of this dish is what makes this one my new fall favorite.
This week’s been so busy. Is it just me or is blogging just about the most time consuming hobby on the planet? It might be tied with training for a marathon so good thing I’m doing both. Mark and I always talk about purging hobbies, but around that time we somehow always take up a couple more. So instead of cutting out the things I love, I’m just trying to better manage my time and trim things like dinner prep.
The prep for this took no longer than 10 minutes, PTL! (praise The Lord- you’ll see that a lot on this blog/among my friends). I washed my veggies, cut the potatoes in half, and threw them in the pot with the baby carrots, 3 cloves of minces garlic, and 4 chicken breast.
I chose red potatoes and baby carrots because they are smaller and will cook all the way through and taste great without peeling. I went ahead and trimmed the green beans, but put them back in the fridge because they don’t go in until the last 30 minutes.
In a small bowl I mixed my coconut aminos (or soy sauce), tomato paste, chicken broth, dijon mustard, and parsley together with a little salt and pepper. I wanted to keep the spices simple because there are already such complex flavors coming from all directions.
I poured the sauce over the chicken and veggies and let it cook on low for 6 hours. When the timer was up, I switched to high and put in the green beans to soften for 30 more minutes.
During that time, I also made some of my delicious Cauliflower “Rice” and I must say that it paired perfectly. A very nice balance to the starchy vegetables!
- 2 cups red potatoes (halved)
- 2 cups baby carrots
- 2 cups green beans with ends cut off
- 3 cloves garlic (minced)
- 4 chicken breast
- ½ cup soy sauce (or liquid/coconut aminos for gluten free)
- ½ cup chicken broth
- ¼ cup tomato paste
- 1 tbsp Dijon
- 2 tbsp fresh chopped parsley
- ¼ tsp salt
- ¼ pepper
- Put potatoes, carrots, garlic, and chicken breast into your pot
- You can go ahead and trim your green beans, but place them back into the fridge until the last 30 minutes
- In a small bowl, combine your soy sauce, chicken broth, tomato paste, and dijon mustard along with parsley, salt, and pepper
- Mix well and pour over the chicken and veggies
- Cover and cook on low for 6-7hrs
- In the last 30 minutes, throw in the green beans and cook on high
- Put over Cauliflower "Rice" and enjoy!
And a little update for those of you who read regularly- I went back to have my highlights redone and I think my hair looks much better, but we’ll see what I think once I blow-dry and get it all done up for work today. Perhaps pictures to come.
What have you been making in your crockpot this fall?
What are your weekend or weekend running plans?
What are your top 3 hobbies besides running?