Need recipe - Crock Pot Chicken for a Crowd
Please help. I have to contribute a large main dish to a club pot luck lunch. Someone else is making lasagna. There was a suggestion for having an Italian theme but it was agreed that not everyone likes tomatoes. I have already purchased boneless chicken thighs and will make a chicken pot pie-like recipe to serve over rice if I can't come up with something better. Most of the slow cooker chicken recipes I have researched require canned soup. I'd prefer not to use canned soup but I'm wavering. I thought rice would help stretch the meal. Adding vegetables would also help stretch the meat.
Plan B would be to make a chicken dish at home using the oven or stove top and only use the crock pot to warm it up. There are no cooking facilities at our meeting location.
You have tons of options without lousy canned soups! Here's a website to start you off...she doesn't use ANY canned soups (pretty sure):
There's a very nice Thai-flavored thighs recipe here on this board from janniecooks--that would be good over rice. If you think you might want the link, let me know; I've made it twice.
Def. try Chicken Cacciatore! It feeds a lot of people and is really easy. I make a simple tomato sauce/sofrito with lots of garlic, basil, oregano, green pepper, some whole tomatoes crushed up with my hands and salt/pepper/evoo. Slice up some portabellas and parsley toss in the slow cooker. Brown the chicken pieces on skin side and then toss in the crockpot. Add some white wine and let the slow cooker cook on low for 6 hours or on high for 3-4 hours. dont let chicken cook a really long time in the slow cooker, because it will get a strange texture.
Thanks, Jen10, I would like the recipe. I love orzo. Is it served warm or cold?
Some of the planning committee members were adamant that the dish I make not contain any tomatoes because the other main dish volunteers were doing dishes that contain tomatoes. I'm trying to stretch a few packages of chicken thighs to serve lots of people.
I made red beans and rice recently for another potluck and it was awful. The andouille sausage was too spicy. I think I should go with something not spicy at all. The recent disaster has undermined my cooking confidence.
This recipe does call for TJ's sundried tomato strips. But you could sub their roasted bell peppers just slice them up. You would have to add some Italian spices that the tomatoes have. I have served it both warm and cold.
Here is the recipe as I make it with the shrimp.
1# asparagas cut into 1 inch pieces
1 large red onion sliced
salt and pepper
1 jar T.J.'s julienned sun dried tomatoes with their juices
1 # orzo
zest of 1 lemon
1/2 C. sliced basil
1/3 C. Itlaian parsley chopped
1C. mozzarella cut into bite sixe pieces
heat oven to 400
toss the shrimp in EVOO, S. & P.
Do the same with the asparagas and onions
layout on a cookie sheet with a silpat, roast shrimp 10 min. Remove the shrimp and continue to roast the veg until done.
In the mean time cook the orzo according to directions. drain and por into a large bowl.
Whisk together 1/2 - 3/4 C. evoo, 1/2 C.lemon juice & zest. Pour over the hot pasta and toss well. Add in the sundried tomatoes (roasted bell peppers), basil, parsley, shrimp (chicken), mozzarella and vegies, toss and enjoy.