Tasty Tuesday! Another Fabulous Slow cooker Recipe!

I have tried this recipe many times and made it on the stove top and in the oven.  This is the first time I have tried it in the slow cooker and I must say, it was delicious and easy!  I hope you enjoy this as much as I did.

Coq au Vin 

6             medium carrots cut into ½ inch chunks

8             oz sliced baby bella mushrooms

2             dried bay leaves

¼            cup all purpose flour

½            tsp dried thyme

8             bone in chicken thighs – skin removed

1             tbs plus 1 tsp olive oil

3             tbs tomato paste

2             cups dry red wine

8             oz peeled pearl onions (about 1 ¾ cups)

4             cups baby arugula – for serving

Combine carrots, mushroom slices and bay leaves in the slow cooker. 

In large bowl combine flour and thyme.  Season chicken with salt and pepper.  Add chicken to bowl with flour mixture and toss until evenly coated. 

In large skillet heat tsp oil over med – high heat.  Add half of chicken and cook, turning once until brown.  About 3 o4 minutes per side.  Repeat with other half and transfer chicken to slow cooker. 

Add tomato paste and wine to skillet and cook, stirring and scraping browned bits.  Boil for one minute and pour over chicken in slow cooker.  Cover and cook on low for 3 to 5 hours until meat is tender.

Serving Size 1 thigh, ½ up cook veggies and ¼ cup of sauce – 327 calories, 9 g fat, 2g fiber, 35g protein, 

14 g carb

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Tasty Tuesday! More One Pot Wonders!

This is another great recipe that is prepared in the crock pot!  Enjoy this on a cold day or night and it will warm you up!

Slow Cooker Pork with Apples

1             tsp poultry seasoning

               Salt and pepper

1             whole 2 lb boneless pork loin roast trimmed of and tied

3             large sweet tart apples such as Gala, cored and cut into eigths

2             fennel bulbs with fronds (about 12 oz total) thinly sliced

1             cup apple cider

Mix the poultry seasoning, salt and pepper in the slow cooker and add the pork roast, rubbing with seasonings to coat.  Toss apples and fennel together and place around and underneath the roast.  Pour in cider.  Cover and cook on low until done – about 5 hours.

Remove to serving platter and pour sauce from slow cooker into a fat separator.  Bring sauce to boil in small sauce pan until reduced by half.  Slice meat and garnish with fennel fonds and serve with sauce on the side.

262 calories, 5 g fiber, 4g fat, 33 prot and 25g carbs

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