Tag Archives: slow cooker

Slow Cooker Tikka Masala

8 Mar

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Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste,  2 tablespoons of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

If you have the time: Marinate the chicken in 1/2 cup yogurt and a teaspoon of both coriander and cumin for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Mix the onions, garlic, ginger, tomato paste, and spices with about 2 tablespoons of oil. Microwave for 3-5 minutes or until onions are soft. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe adapted from The Kitchn

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Slow-Cooker Rosemary Garlic Chicken

11 Aug

Slow Cooker Rosemary Chicken

I’m building up my arsenal of slow-cooker meals to prepare myself for the return of the school year. This recipe is a good starting point but needed a little jazzing up. On my first attempt the chicken ended up too dry, so I changed the directions to cook the meat on LOW for about 4 hours. I’m not sure if allowing the chicken to sit in the broth while cooking would also help, but I may try that next time. I also added a few extra seasoning to give the chicken more flavor. I’m not sure if browning the meat is actually necessary, but it did give it a good color. You can also throw some cut red or Yukon gold potatoes  in the pot (tossed in olive oil and seasoned with salt and pepper) in the slow cooker as well to make this a a complete meal.


Slow-Cooker Rosemary Garlic Chicken

INGREDIENTS
4 carrots, whole or chopped into large pieces
3-4 lbs bone-in chicken thighs or leg quarters
1 1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon pepper
2 teaspoons paprika
2 tablespoons fresh rosemary, chopped
6 garlic cloves, sliced
3 tablespoons olive oil
1 cup chicken broth

DIRECTIONS

  1. Place carrots in a single layer in a 5-qt. slow cooker.
  2. Remove skin from chicken, and trim fat. In a small bowl, stir together salt, oregano, garlic powder, pepper, paprika, and rosemary. Rub mixture over chicken.
  3. Heat oil in a large skillet over medium heat. When oil is hot, sauté garlic for about 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. In batches, cook prepared chicken pieces in the reserved oil for 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet.
  4. Add garlic back to the skillet and pour in broth. Cook broth for about 1 minute, stirring to loosen particles from bottom of skillet; and pour over chicken in slow cooker. Cover and cook on LOW 4-5 hours.
  5. Transfer chicken to a serving platter and serve with some of the remaining juices from the slow cooker.

Slow-Cooker Chicken Provençal

11 Jul

Chicken Provencal

Big news: Costco started carrying magazines! Aside from the typical celebrity gossip and fitness options, they also have a few of food magazines, which gives me just one more excuse to spend more time at Costco. So, on a recent shopping trip I found myself wandering over to the magazine section where I couldn’t quite resist buying America’s Test Kitchen: Cooking for Two, 2013. I was intrigued by this magazine for a couple of reasons. First, unlike most food magazines, this one actually has recipes on every page, which I was pretty excited about (especially since I’ve recently gotten pretty obsessed with the America’s Test Kitchen TV show). Also, for whatever reason, every time I cook it seems like I’m cooking for 6 instead of  for just my husband and me. And while I love leftovers, eating the same thing everyday for over a week is a little bit much… So “cooking for two” seemed like an intriguing idea.

Anyway, I liked this dish. It wasn’t amazing or anything, but it was definitely good enough to make again. The recipe has a few more steps than I would typically like/expect from a slow-cooker recipe, but overall it was pretty easy, and we still had a few leftovers for the next day’s lunch.


Slow-Cooker Chicken Provençal

INGREDIENTS
1 onion, chopped fine
4 garlic cloves
2 teaspoons extra-virgin olive oil
1 teaspoon tomato paste
1/4 teaspoon dried oregano
1 teaspoon Herbes de Provence
1 (14.5 ounce) can whole peeled tomatoes
3 tablespoons dry white wine
1 bay leaf
4 (6-ounce) bone in chicken thighs, skin removed, trimmed
Salt and pepper, to taste
2 tablespoons pitted kalamata olives, chopped coarse
1 1/2 tablespoons minced fresh parsley

DIRECTIONS

  1. Lightly spray inside of slow cooker with vegetable oil spray.
  2. Microwave onion, garlic, oil, tomato paste, oregano, and herbes de provence in a small bowl until onion is softened (about three minutes); transfer to slow cooker.
  3. Place tomatoes and their juice in a food processor and pulse several times until almost smooth. Stir tomatoes, bay leaf, and wine into the slow cooker.
  4. After removing the skin and excess fat from the chicken, season generously with salt and pepper and place in the slow cooker.
  5. Cover and cook until chicken is tender, 3-4 hours on low in 6-quart slow cooker (or 3-4 hours on high in a 3 quart slow cooker).
  6. When cooking is complete, remove the chicken from the slow cooker. Strain off any fat from the surface of the sauce and discard the bay leaf. Stir in the chopped olives and parsley. Add additional salt and pepper if needed.
  7. Spoon sauce over chicken and serve with rice, polenta, or crusty bread.

Adapted from America’s Test Kitchen Cooking for Two, 2013