What does “feeling joy” look like to you? For me, the things I listed in “About Me” on this blog and then some…
I feel joy when I’m in the kitchen preparing food for myself as well as having any opportunity to cook for others. I’m going to share a recipe today, which requires a slow cooker. Have you noticed the Crock-pot being referred as a slow cooker? What’s the difference? There isn’t, a Crock-pot is a slow cooker. Other manufactures that make slow cookers cannot call them a Crock-pot because of trademark. I was given a Crock-pot as a wedding gift in the middle eighties and remember using this appliance a couple of times. My husband, Jeff, didn’t like certain cuts of meet cooked for hours such as a roast or meals with can soup as part of the ingredients, with the exceptional of green been casserole. Jeff enjoyed food that had fresh ingredients from the produce section of the grocery store. He enjoyed something as simple as a salad, chicken or fish and a bake potato. The salad Jeff enjoyed eating wasn’t anything like I grew up with such as lettuce, tomatoes with no flavor and green goddess dressing (does this take any of you back in time). I was grateful for Jeff’s imagination in the use of his salad ingredients! Jeff’s taste buds enjoyed certain types of foods and I wanted to please as well as finding that some of my taste buds were coming alive; hence my joy of being in the kitchen and cooking transpired.
I received an All-Clad Slow Cooker from someone last year. This person heard to give me this gift. At first I wasn’t sure if I would use slow cooker although I chose to be open to the gift because anytime this person gave me a gift there was a purpose. Before receiving the gift, I noticed the slow cooker becoming popular again. While standing in line to check out at the grocery store, I saw Slow Cooker on the front cover of many food magazines even the healthy ones. I’m grateful for my slow cooker and found I’m able to eat healthy with it!
Slow Cooker Gourmet Chicken Stew
4 servings – cook time: 5 hours
6 to 7 boneless skinless chicken thighs
2 to 3 medium size sweet potatoes, peeled and cut into chunks
10 to 12 small brussel sprouts, washed, ends removed and cut in half
1 large shallot, peeled and halved
1 small yellow onion, peeled and quartered
3 cloves garlic, peeled and chopped in big chunks
1 cup white wine (I used Chardonnay)
1-cup chicken broth
2 heaping teaspoons fresh rosemary, leaves removed from stem and chopped
1 ¼ teaspoon of salt
½ teaspoon freshly ground pepper
To be added the last five minutes of cooking time.
¼ cup water
2 tablespoons flour
Rinse chicken and place in slow cooker, add peeled halved shallot, peeled quartered onion, peeled chopped garlic cloves, wine, chicken broth, salt and pepper. Put lid on and cook on low for 3 hours. Add the peeled sweet potato chunks, halved brussel sprouts and fresh rosemary after 3 hours of cook time and cook additional 2 hours with total cook time about 5 hours.
Seven to five minutes before serving, using a wisk or fork mix the water and flour together and pour into the slow cooker, stirring well. Put the lid back on and cook additional 5 minutes.
ENJOY – Pam