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Wednesday, June 15, 2011

Guest Post by Karen from 365 Days of Slow Cooking!

Slow Cooker Chicken and Broccoli Pasta
Hi!  I'm Karen from 365 Days of Slow Cooking.  I'm excited to be writing a guest post for Erika.  Thanks for having me.  A little about me and my blog.  One day in 2009 I randomly cooked dinner in my slow cooker, something I seldom did as I only had one slow cooker recipe.  I liked the freedom that came from having dinner done early in the day and was pleased when I didn't have to fight my 2 cranky kids at 5 pm while I was trying to make dinner.  I decided to keep going with the slow cooker.  After 7 days of slow cooked meals I rashly made the decision to cook 365 slow cooker recipes over the course of 365 days.  I developed a blog to chart my progress and post the recipes, reviews and pictures.  At the end of the 365 days I compiled a cookbook, which I now sell (and use all the time).  After my year was up I took a few weeks off and then continued developing new slow cooker recipes using the techniques I had learned over the year.  This is one of those recipes.  It's fresh and summery and light.  If you enjoy a little kick then freely use the red pepper flakes, if not add to taste at the end.  The chicken thighs come out really moist and flavorful in the slow cooker (breasts, not so much).  The tapioca helps to thicken up the sauce a bit (since the slow cooker doesn't allow for any thickening naturally in the moist environment).   I hope you enjoy it!

Slow Cooker Broccoli and Chicken Pasta
1/2 cup minced onion
3 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 cup chicken broth
1 Tbsp white wine vinegar
2 Tbsp quick-cooking tapioca
3 boneless skinless chicken thighs, trimmed of fat
2 fresh tomatoes, diced
1 red pepper diced (optional)
2 cups fresh broccoli florets
1/2 cup Parmesan cheese
6-8 oz whole wheat spaghetti


1.  In a microwave-safe bowl combine the onion, garlic, 1 1/2 tsp oil, thyme and red pepper flakes.  Microwave for 3-4 minutes, stirring every minute or so.  Transfer mixture to the slow cooker. 
2.  Add the broth, vinegar and tapioca to the slow cooker. 
3.  Salt and pepper the chicken and place in the slow cooker. 
4.  Cover and cook on LOW for 3-4 hours. 
5.  Break up chicken into large pieces with 2 forks. 
6.  Add in the tomatoes, red pepper, Parmesan cheese and cooked spaghetti and stir. 
7.  Microwave the broccoli with remaining oil (1 1/2 tsp) for about 3-4 minutes, stir every minute.  Stir broccoli into the slow cooker. 
8.  Cover and cook for another hour.  Salt and pepper to taste and serve. 

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1 Comments:

At June 15, 2011 at 3:16 PM , Blogger Lynette said...

I am surprised how light and healthy this looks for a crock pot meal! I'll have to try it!

 

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