Tired of the same old crockpot recipes? I'm going to give you 2 that are different, so easy and delicious! What's worse than the same old chicken, carrots and potatoes? That's a good meal, but you get tired of it quickly. So here are a couple that are a little bit different. There are 2 things you need to remember when it comes to crock pot cooking.
1. Do not put frozen meat in the crock pot. Slow cookers bring up the temperature of meat slowly. That's the point is not it? But if meat does not reach 140 degrees within 4 hours, you run the risk of developing bacteria in your food. We do not want this, so no frozen meat. No matter what other recipes say.
2. All crock pots cook differently. Timing will vary for each one. However, you must be absolutely sure that your crock pot brings food up to 140 degrees when on LOW. If it does not, you need a new one. So, get a meat thermometer and test it.
Now here are those recipes – 2 of my family's favorites.
Crock Pot Chicken Fettuccini Alfredo
1 1/2 pounds chicken breast or tenders
2 packs (8 ounces each) white mushrooms, cut into thirds
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
2 packs (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1/2 cups grated Parmesan cheese, plus additional for garnish
1 1/2 cups whole milk 1 package (1 pound) fettuccine Spray bottom of slow cooker with cooking spray and arrange chicken in a single layer. Sprinkle chicken with salt, pepper and paprika. Top with mushrooms. In medium sauce pan over medium heat, stir together remaining ingredients, except for the pasta. Stir constantly. Heat through and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-5 hours. You can add broccoli to crock pot about 2 hours before serving. Serve over hot fettuccini.
Crock Pot Merlot Chicken
2 1/2 to 3 lbs. boneless, skinless chicken pieces 12 oz sliced fresh mushroom, your choice 1 large onion, chopped 2 tsp minced garlic or 2 cloves minced 3/4 cup chicken broth, low sodium 1 6oz tomato paste 1/4 cup Merlot or any dry red wine ( if you absolutely will not use red wine substitute chicken broth) 2 Tbsp quick cooking tapioca 2 Tbsp chopped fresh basil or 1 1/2 t. dried basil 2 tsp sugar 1/4 tsp salt 1/4 t. black pepper 2 cups cooked noodles 2 tbsp freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Place the mushrooms, onion and garlic in slow cooker. Place washed chicken pieces on top. Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and cook on Low for 7 to 8 hours or on High for 4-5 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese. Serve with a salad and you're done.