1、Chicken Stroganoff

  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 6 hrs on low or 3 hours on high
  • Chicken Stroganoff recipe

    Ingredients

    Method

    In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
  • Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.
  • Nutrition Facts

  • Per serving: 532 kcal cal.,14 g fat (6 g sat. fat,1 g polyunsaturated fat,3 g monounsatured fat),162 mg chol.,775 mg sodium,54 g carb.,3 g fiber,4 g sugar,46 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/chicken-stroganoff-30650/

    2、Slow-Cooked Chicken Stroganoff

    Servings:6 to 8 Prep20 mins Slow Cook6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)
    Slow-Cooked Chicken Stroganoff recipe

    Ingredients

    Method

    1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
    2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
    3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

    3、African Chicken Peanut Stew

  • Makes: 6 servings
  • Serving Size: 1 3/4 cup
  • Makes: 11 cups
  • Prep: 25 mins
  • Cook: 50 mins
  • African Chicken Peanut Stew recipe

    Ingredients

    Method

    1. Trim ends from green onions; cut off green tops. Cut tops into 2-inch lengths; set aside for serving. Cut white bottoms into 1-inch lengths.
    2. In a 6-to 8-quart Dutch oven cook white parts of green onions and the sweet pepper in hot oil 5 minutes, stirring occasionally. Add the next five ingredients (through crushed red pepper). Cook and stir 30 seconds. Add broth and chicken. Bring to boiling; reduce heat. Simmer, covered, 35 minutes or until chicken is no longer pink (180 degrees F). Remove chicken to a cutting board. Set aside until cool enough to handle.
    3. Add sweet potato and eggplant to the Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. Meanwhile, ladle about 1/2 cup of the hot broth into a medium bowl. Whisk in peanut butter until smooth. Whisk in tomato paste.
    4. Remove chicken meat from the bones and coarsely shred the chicken using two forks. Add shredded chicken, peanut butter mixture, and tomatoes to the pan. Cook, covered, over medium-low heat 5 minutes, stirring occasionally. Stir in parsley.
    5. Serve stew topped with green onion tops and peanuts.

    4、Brown Ale-Braised Chicken

  • Makes: 4 servings
  • Prep: 25 mins
  • Stand: 10 mins
  • Cook: 15 mins
  • Brown Ale-Braised Chicken recipe

    Ingredients

    • 1 tablespoon packed brown sugar
    • 1/2 tablespoon chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon crushed Red Pepper
    • 8 skin-on chicken thighs
    • 1 tablespoon vegetable oil
    • 1 medium onion, sliced
    • 2 stalks celery, chopped
    • 8 small whole carrots with tops, peeled and tops trimmed to 1-inch
    • 2 tablespoons all-purpose flour
    • 1 12 ounce bottle brown ale
    • 1/2 cup reduced-sodium chicken broth
    • 4 cloves garlic, peeled
    • Coarsely chopped celery leaves
    • Fresh thyme

    Method

    1. Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
    2. In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.
    3. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme. Makes 4 servings.

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