Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment! Here are a few crockpot recipes I posted earlier this week, followed by today’s entry. Enjoy!
From “Rival Crock-Pot Slow Cooker Favorites”
Serves 4 to 6
2 lbs. boneless, skinless chicken thighs
1/2 tsp. kosher or sea salt
1/2 tsp. black pepper
1/2 cup all-purpose flour
1 (14 1/2–oz.) can diced tomatoes, drained
1/4 tsp. Tabasco garlic sauce
4 miniature eggplants or 5 or 6 long spear cuts of a regular-size eggplant that has been peeled
1/3 cup dry red wine, such as cabernet sauvignon
1/3 cup pitted quartered kalamata olives
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper flakes
Cooked linguini or spaghetti
Freshly grated or shredded Parmesan cheese
1. Season chicken with salt and pepper. Spread flour on plate, and lightly dredge chicken in flour, coating both sides.
2. Heat oil in skillet over medium heat until hot. Sear chicken in two or three batches until well browned on both sides. Use additional oil as needed to prevent sticking.
3. Oil the inside of the slow cooker. Place the chicken in the slow cooker and then add the tomatoes, garlic hot sauce, eggplant, red wine, olives, garlic, rosemary and red pepper flakes. Cover and cook on Low for 5 to 6 hours.
4. Serve over cooked pasta. Garnish with freshly grated cheese.
Testing note: If the dish cooks a bit longer, it’s OK. But it’s not an 8-hour slow-cooker recipe because the chicken gets too stringy.