Spring Crock Pot // Meal with Maria

 

Chicken Piccata 

INGREDIENTS
  

  • 4 chicken cutlets
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1/2 cup lemon juice
  • 1/2 cup chicken broth or chicken boullion or water and salt
  • 1 tbsp dijon mustard
  • 1/2 cup butter
  • 2 tbsp minced garlic
  • 3 tbsp capers

INSTRUCTIONS
 

  • In a bowl, mix together the flour, salt, and black pepper.
  • Dredge the chicken cutlets in the flour mixture, shaking off the excess.
  • Brown the chicken cutlets in the oil on both sides until lightly crispy. This step adds extra flavor to the dish.
  • Transfer the browned chicken cutlets to the crock pot.
  • In a the crock pot, mix together the lemon juice, broth, Dijon mustard, 1/2 cup of butter, minced garlic, and capers.
  • Cook on low for 3 hours or on high for 2 hours, or until the chicken is cooked through and tender.
Sausage & Peppers

Ingredients

  • 1 

    28-oz. can crushed tomatoes

  • 1 tbsp. 

    olive oil

  • 1 tsp. 

    dried oregano

  • pinch red pepper flakes

  • 1 

    large onion, sliced into half moons

  • 2 

    bell peppers, thinly sliced

  • 1 lb. 

    Italian sausage

  • kosher salt

  • Freshly ground black pepper

  • 1 tbsp. 

    basil, thinly sliced

  • 6 

    hoagie rolls, toasted

Directions

    1. Step 1Combine crushed tomatoes, oregano, red pepper flakes and olive oil in the bowl of a slow cooker. Stir in onion, bell peppers and Italian sausage. Season with salt and pepper. Cook on low 6 hours.
    2. Step 2Stir basil into the cooked sausage and peppers. Serve warm on toasted hoagie rolls.

  • Quinoa Chicken Primavera

  • INGREDIENTS

    UNITS SCALE

    In the crockpot:

    • 1 1/2 cups quinoa, uncooked
    • 1 lb. boneless skinless chicken breasts
    • 4 cups + 3 cups chicken broth (SEE NOTES)
    • 4–6 cloves garlic, minced
    • salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)

    Before serving:

    • 1 tablespoon olive oil
    • 1 bunch asparagus, cut into bite sized pieces
    • 6 ounces pesto (SEE NOTES)
    • 2 1/2 cups frozen peas
    • squeeze of lemon juice
    • watercress, fresh parsley, chives, or any other herbs for topping
    • Parmesan or Asiago cheese for topping

    INSTRUCTIONS

    1. Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
    2. Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
    3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
    4. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

    NOTES

    ALSO DELICIOUS WITH BACON. Just saying.

    Also – don’t add all the additional liquid in step three unless you think it needs it. For whatever reason, both times i made this it was SUPER sticky and it did need all three cups. But some readers who have tried the recipe said that they have not needed that much liquid. So just play it by ear – add a little liquid, stir it up, and then stop adding liquid when it seems about right in terms of consistency.

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