SLOW-COOKER CHICKEN WITH WHITE BEANS & SPINACH
Who doesn't love to come home to a fragrant meal cooking in the slow-cooker? All you have to do is set the table and serve. This dish is loaded with protein and flavor! Recipe & photo: Cambellskitchen.com
Provided by Ellen Bales @Starwriter
Categories Chicken
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper to taste. Place into a 6-qt. slow cooker.
- Add the beans, sauce, and thyme to the chicken and stir to coat. Cover and cook on HIGH for 3 hours or until the chicken is cooked through.
- Stir in the spinach and vinegar and cook until the spinach is wilted. Serve the chicken mixture over the fettuccine. Sprinkle with Parmesan.
TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
- Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.
ROSEMARY CHICKEN WITH SPINACH & BEANS
With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges
HEARTY CHICKEN ENCHILADAS
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.
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