Look at what's cookin

My adventure's in feeding my family

Wine & Tomato Braised Chicken October 6, 2012

Filed under: Eating Well — kariryerson @ 12:00 am

When I first read this recipe, I thought “How do I cook bone in chicken in a crock pot and expect it to stay together?” The answer? It doesn’t. That’s OK, I simply shredded the chicken and served it over pasta (the original recipe says to serve the sauce over the pasta so it wasn’t too much of a stretch).  This was very flavorful and much enjoyed. I used my homemade tomatoes instead of canned which I am sure helped with the flavor.


  • 4 slices bacon
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp freshly ground pepper
  • 1 bay leaf
  • 1 cup white wine
  • 28 oz can tomatoes
  • 1 tsp salt
  • 3-4 lb bone in chicken, skin removed
  • 1/4 cup finely chopped fresh parsley


Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.

Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.

Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf, shred chicken and return to sauce. Serve sprinkled with parsley.


Crock Pot Hungarian Goulash April 20, 2012

Filed under: Eating Well — kariryerson @ 4:42 am

I have always been a big fan of “American” style goulash that I grew up with. I decided to change it up and try this recipe I saw on EatingWell.com While it turned out good (after the addition of some brown sugar since it was bitter) we still prefer the American style. We served ours over noodles.


  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 2 tsp caraway seeds
  • 1 1/2-2 tbsp sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
  • 1/4 tsp salt
  • Freshly ground pepper, to taste
  • 1 large or 2 medium onions, chopped
  • 1 small red bell pepper, chopped
  • 1 14oz can diced tomatoes
  • 1 14oz can reduced-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp chopped fresh parsley
  • Brown Sugar to taste



Place beef in a 4-quart or larger slow cooker.

Crush caraway seeds with the bottom of a saucepan . Transfer to a small bowl and stir in paprika, salt and pepper.

Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. (I skipped the simmering part)

Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. (At this point I added the brown sugar.) Serve sprinkled with parsley.