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Sat, Oct. 19

Crock-pot chicken recipes hit the spot in chilly months

A faithful reader requested crock-pot chicken recipes. So here are two, plus others that may be useful for hearty winter fare.

CHICKEN AND RED POTATOES

3 tbsp. all-purpose flour

4 boneless skinless chicken breast halves (about 6 oz. each)

2 tbsp. olive oil

4 medium red potatoes, cut into wedges

2 cup fresh baby carrots, halved lengthwise

1 can (4 oz.) mushroom stems and pieces, drained

4 canned whole green chilies, cut into 1/2-inch slices

1 can (10-1/4 oz.) condensed cream of onion soup, undiluted

1/4 cup 2 percent milk

1/2 tsp. chicken seasoning

1/4 tsp. each salt, dried rosemary (crushed) and pepper

Place flour in large resealable plastic bag. Add chicken, one piece at a time; shake to coat. In a large skillet, brown chicken in oil on both sides.

Meanwhile, place potatoes, carrots, mushrooms and chilies in greased 5-qt. slow cooker. In a small bowl, combine remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until meat thermometer reads 170. Serves 4.

MOROCCAN CHICKEN

4 medium carrots, sliced

2 large onions, halved and sliced

1 broiler/fryer chicken (3-4 lbs.), cut up, skin removed

1/2 tsp. salt

1/2 cup chopped dried apricots

1/2 cup raisins

2 tbsp. all purpose flour

1 can (14-1/2 oz.) reduced-sodium chicken broth

1/4 cup tomato paste

2 tbsp. lemon juice

2 garlic cloves, minced

1 1/2 tsp. each ground ginger and ground cumin

1 tsp. ground cinnamon

1/4 tsp. pepper

Hot, cooked couscous

or rice

Place carrots and onions in a greased 5 qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins.

In a small bowl, combine flour and broth until smooth; whisk in tomato paste, lemon juice,

garlic, ginger, cumin, cinnamon and pepper. Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous or rice. 4 servings.

ORANGE WALNUT CHICKEN

3 tbsp. orange juice concentrate

3 tbsp. vegetable oil, divided

1 tbsp. soy sauce

1 garlic clove, minced

4 boneless, skinless chicken breast halves

1/2 cup coarsely chopped walnuts

1 tbsp. butter or margarine

4 green onions, thinly sliced, divided

1/2 cup each orange marmalade and orange juice

1/4 cup lemon juice

2 tbsp. honey

1 to 2 tbsp. grated orange peel

2-3 tsp. grated lemon peel

1/2 tsp. salt

1/8 tsp. pepper

Hot cooked rice

In a large resealable plastic bag, combine orange juice concentrate, 2 tbsp. oil, soy sauce and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2 to 3 hours. Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, sauté walnuts in butter until lightly browned; remove and set aside. Set aside ¼ cup green onions for garnish. Add remaining onions to saucepan; sauté until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer uncovered for 5-10

minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce and reserved walnuts and onions. Serves 4.

NOTE: The above recipe was a grand prize winner in a chicken cooking contest.

SLOW-COOKED FLANK STEAK

1 flank steak, about 1-1/2 lbs., cut in half

1 tbsp. vegetable oil

1 large onion, sliced

1/3 cup water

1 can (4 oz.) chopped green chilies

2 tbsp. vinegar

1-1/4 tsp. chili powder

1 tsp. garlic powder

1/2 tsp. each sugar and salt

1/8 tsp. pepper

In skillet, brown steak in oil; transfer to slow-cooker. In same skillet, sauté onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over flank steak. Cover and cook on low for 7-8 hours or

until meat is tender. Slice the meat; serve with onion and pan juices. Serves 4-6.

NOTE: Although this recipe states "cook on low heat," I always start all crock-pot recipes on high for food safety and then I turn them down. If you are putting your food on to cook and will be gone for the day, the long cooking should solve the food safety issue by raising the temperature high enough through long cooking.

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