Crock-Pot OnePot - Manual (Page 19)

35
Note: The recipes included in this instruction book must always be
used with One Pot
TM stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot TM stoneware.
36
Note: The recipes included in this instruction book must always be
used with One Pot
TM stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot TM stoneware.
Braised Italian Chicken with Tomatoes and Olives
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
½ cup fl our
Olive oil
1 clove garlic, minced
1 / 3
cup dry red wine
1 14½-ounce can diced tomatoes – drained
1 teaspoon chopped fresh rosemary
½ teaspoon crushed red pepper fl akes
1 /
3
cup pitted, quartered Kalamata olives
1. Season the chicken with 1 teaspoon salt and 1 /
2
teaspoon black
pepper. Spread the fl our on a plate, and lightly dredge the chicken in
the fl our.
2. Coat the bottom of the One Pot TM stoneware with olive oil and place
on the stovetop set to MEDIUM heat. Sear the chicken in two or
three batches until well browned on both sides. Use additional oil as
needed to prevent sticking.
3. Place all browned chicken in One Pot TM stoneware and add the garlic,
red wine, tomatoes, and olives. Place One Pot TM stoneware in the
slow cooker heating base, cover, and cook on LOW for 4-5 hours.
4. Add the rosemary and red pepper fl akes, and cook an additional hour
on LOW. Serve over cooked linguini.
Serves 4
Chicken Saltimbocca Style
6 boneless chicken breasts
12 slices of prosciutto
12 slices of provolone cheese
½ cup fl our
½ cup grated parmesan cheese
2 teaspoon salt
2 teaspoons pepper
Olive oil
1 teaspoon dried and ground sage
2 8-ounce cans cream of mushroom soup
¾ cup white wine (optional)
Toothpicks
1. Slice chicken breasts into halves, and pound until 1 / 2
-inch thick
(pound between wax paper or plastic wrap). Place one slice of
prosciutto and one slice of provolone on chicken and fold 3 times.
Hold together with toothpicks.
2. On a plate, mix fl our, parmesan cheese, salt, and pepper. Dip chicken
in fl our mixture and set aside (this can be put aside for one hour or
made 2-3 days in advance).
3. Coat One Pot TM stoneware with olive oil and place on stovetop set to
MEDIUM heat. Brown chicken on both sides. When completed, drain
oil and place One Pot
TM stoneware in the slow cooker heating base.
Add chicken soup, sage and wine. Cover and cook on LOW for 5-7
hours or on HIGH for 2-3 hours.
4. To thicken the sauce, add some of the leftover fl our mixture to the
One Pot TM stoneware about 15 minutes before serving.
Serves 6