Friday, January 24, 2020

Slow Cooker Chicken and Rice Stew


This post is sponsored by Banza Pasta
 All opinions and text are my own. #NationalSlowCookerMonth


Today, I made a Slow Cooker Chicken and Rice dish as my final recipe for  #SlowCookerWeek. If you missed any of the other recipes I made for this week, such as Winter Bread Pudding or Pinto Bean and Chorizo Naan Bread Appetizers just click on the links! I hope you love them all!

Today's recipe is comfort food in a slow cooker! It is loaded with chunks of chicken breast and is paired with Banza Tri-Color Legume Rice, the sponsor of this post. Thank you Banza! I love your products! I refer to this dish as stew because it is thick and tastes best served in a bowl spooned over a roll or a piece of bread. It has a creamy, yummy texture that I think you will like. I hope you enjoy it!



Slow Cooker Chicken and Rice Stew
 (serves 4-6)
(printable recipe at end of page)

2 medium size Chicken Breast
1 tablespoon Butter
Garlic Powder
Black Pepper
1 medium Onion
8 oz. package Banza Tri-Color Legume Rice
1 1/3 cup low sodium Chicken Broth
1 tablespoon Butter
2 tablespoon Soy Sauce
1 cup Corn (frozen is fine)
1 1/2 cups Water
Drippings from chicken
Rolls for bottom of bowl 
Cheese for top of dish

 Filet the chicken breasts, and cut out any veins.


Melt the butter in a large frying pan on medium high. Place the chicken in the pan and sprinkle liberally with black pepper and garlic powder.


Flip over once the first side is browned, and brown the other side. Don't worry about cooking the chicken through. It will cook once it is in the slow cooker. Add onions and cook along with the chicken.


Add rice and chicken broth to the slow cooker, set on low.


Chop the chicken into small pieces, and add it to the slow cooker. Add butter, soy sauce, corn, water and drippings. Set timer to 1 1/2 -2 hours. When you are ready to serve, sprinkle your favorite shredded cheese on top! This recipe is not an all day in the crock pot recipe, but it is so handy for me. There are many times when I have been interrupted in the middle of preparing dinner and I need to leave the house to pick someone up, or go on an errand when something  is needed.

 Whatever the reason, this recipe is great for being able to walk away and let the food cook, instead of having to stand at the stove the entire time. Scroll down to the end of the page for the recipe!


Thank you for stopping by today!

Scroll down to find more #slowcookerweek 
recipes from fellow bloggers! They all sound amazing!


Friday’s Slow Cooker Recipes




Enter the giveaway below!

a Rafflecopter giveaway  

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 
The prize packages will be sent directly from the giveaway sponsors.
 Bloggers are not responsible for prize fulfillment. Winners have 24 hours
 to respond once notified by email, or they forfeit the prize and an alternate
 winner will be chosen. The #NationalSlowCookerMonth bloggers are not
 responsible for the fulfillment or delivery of the prize packages. Bloggers
 hosting this giveaway and their immediate family members living in the
 household cannot enter or win the giveaway. Entries will be verified.
 No purchase necessary. Void where prohibited by law. Must be 18
 years of age or older to enter giveaway and contest is open only to US
 residents.This promotion is in no way sponsored, endorsed, administered by,
 or associated with Facebook, Instagram, Pinterest, Twitter or any other social 
channel mentioned in the #NationalSlowCookerMonth posts or entry.
 Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.


Slow Cooker Chicken and Rice Stew

Slow Cooker Chicken and Rice Stew

Yield: 4-6
Author:

ingredients:

  • 2 medium size Chicken Breast
  • 1 tablespoon Butter
  • Garlic Powder
  • Black Pepper
  • 1 medium Onion
  • 8 oz. package Banza Tri-Color Legume Rice
  • 1 1/3 cup low sodium Chicken Broth
  • 1 tablespoon Butter
  • 2 tablespoon Soy Sauce
  • 1 cup Corn (frozen is fine)
  • 1 1/2 cups Water
  • Drippings from chicken
  • Rolls for bottom of bowl

instructions:

How to cook Slow Cooker Chicken and Rice Stew

  1. Filet the chicken breasts, and cut out any veins.
  2. Melt the butter in a large frying pan on medium high. Place the chicken in the pan and sprinkle liberally with black pepper and garlic powder.
  3. Flip over once the first side is browned, and brown the other side. Don't worry about cooking the chicken through. It will cook once it is in the slow cooker. Add onions and cook along with the chicken.
  4. Add rice and chicken broth to the slow cooker, set on low.
  5. Chop the chicken into small pieces, and add it to the slow cooker. Add butter, soy sauce, corn, water and drippings. Set timer to 1 1/2 -2 hours. This recipe is not an all day in the crock pot recipe, but it is so handy for me. There are many times when I have been interrupted in the middle of preparing dinner and I need to leave the house to pick someone up, or go on an errand when something is needed.
  6. Whatever the reason, this recipe is great for being able to walk away and let the food cook, instead of having to stand at the stove the entire time.
Banza, Lejumes, slow cooker, chicken, tri color legumes, rice
slow cooker meals, dinner, lunch

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
Created using The Recipes Generator


Wednesday, January 22, 2020

Winter Bread Pudding

  
This post is sponsored by Rhodes Bake 'n Serve Bread
 All opinions and text are my own. #NationalSlowCookerMonth

Today I have one of my favorite recipes to share with you! I am a huge fan of bread puddings, so for my second #slowcookerweek recipe this week, I used Rhodes Bread to make a Winter Bread Pudding. This tasty, easy to make bread pudding is loaded with fresh cranberries, apples, and flavorful spices! This is a dessert that your family and friends will love!

Don't forget about the fun giveaway we have going on this week to celebrate this tasty event! Enter at the end of this page! 


Winter Bread Pudding 
(makes 12 servings)
(printable recipe at end of page)

2-3 loaves of Rhodes Bread
6 ounces Fresh Cranberries
2 Granny Smith Apples
2 cups Heavy Cream
2 Eggs
1/4 cup Butter, melted
1/4 cup Dark Brown Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
4-5 tablespoons Confectioners Sugar


Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.


Let bread cool completely.

 Once the bread is cooled, chop it into small bite sized pieces.

Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.

Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.

Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.


Pour the cream mixture into the crock pot.


Cook in slow cooker for 5-6 hours on low.


Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar. Enjoy!




Thank you for joining me today! If you make this recipe, please let me know how you liked it !! Check out more slow cooker recipes from my blogging friends, listed below! Don't they look tasty?!

Wednesday’s Slow Cooker Recipes


Enter the giveaway below!

a Rafflecopter giveaway


 a Rafflecopter giveaway Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents.This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.
Winter Bread Pudding

Winter Bread Pudding

Yield: 12
Author:

ingredients:

  • 2-3 loaves of Rhodes Bread
  • 6 ounces Fresh Cranberries
  • 2 Granny Smith Apples
  • 2 cups Heavy Cream
  • 2 Eggs
  • 1/4 cup Butter, melted
  • 1/4 cup Dark Brown Sugar
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 4-5 tablespoons Confectioners Sugar

instructions:

How to cook Winter Bread Pudding

  1. Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.
  2. Let bread cool completely.
  3. Once the bread is cooled, chop it into small bite sized pieces.
  4. Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.
  5. Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.
  6. Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.
  7. Pour the cream mixture into the crock pot.
  8. Cook in slow cooker for 5-6 hours on low.
  9. Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar.
bread, pudding, cranberries, apple pieces
dessert
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
Created using The Recipes Generator





















Monday, January 20, 2020

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers


This post is sponsored by Camelia Brands.
 All opinions and text are my own. #NationalSlowCookerMonth

Welcome to #National Slow Cooker Month! This week I am participating in a week of sharing delicious recipes made using a slow cooker with some blogging friends and I am so glad you are here! The week will be full of  lots of tasty fun recipes, and a giveaway! Enter to win at the bottom of the page!  


Today I made a Pinto Bean and Chorizo Naan Bread Appetizer featuring Camilia Pinto Beans! Their beans are perfect to serve for the football playoffs, birthday parties, or anytime family and friends get together!



Pinto Bean and Chorizo Naan Bread Appetizer 
 (serves 15-20 people)
(printable recipe at end of page)

16 ounces Camellia Pinto Beans
1 small Onion, chopped into small pieces
1/2 teaspoon ground Black Pepper
1/2 teaspoon Minced Garlic
1/2 tablespoon Butter
1 medium Onion, chopped into small pieces
14 ounces fresh Mexican Chorizo
1/2 cup corn niblets
Naan Bread Pieces
6 ounces Sour Cream
Queso Fresco (Cheese)




Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
Place beans in a large bowl and cover them with approx. 2 cups of  water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully!  Soaking breaks down the sugars in the beans that make them difficult for some people to digest.

 After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
Cook in slow cooker on low for approx. 6-7 hours.

About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and  into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.


 Stir in the corn niblets also. Let cook for 20 minutes more.

 Toast each naan bread, then spread with cream cheese.


Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.

 Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!



Thank you for joining me today! Please take the time to check out all the yummy crock pot recipes from the following bloggers! Don't they sound fantastic?!!!Yum!

Monday’s Slow Cooker Recipes




 Enter the giveaway below!



Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 
The prize packages will be sent directly from the giveaway sponsors.
 Bloggers are not responsible for prize fulfillment. Winners have 24 hours
 to respond once notified by email, or they forfeit the prize and an alternate
 winner will be chosen. The #NationalSlowCookerMonth bloggers are not
 responsible for the fulfillment or delivery of the prize packages. Bloggers
 hosting this giveaway and their immediate family members living in the
 household cannot enter or win the giveaway. Entries will be verified.
 No purchase necessary. Void where prohibited by law. Must be 18
 years of age or older to enter giveaway and contest is open only to US
 residents.This promotion is in no way sponsored, endorsed, administered by,
 or associated with Facebook, Instagram, Pinterest, Twitter or any other social 
channel mentioned in the #NationalSlowCookerMonth posts or entry.
 Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.






Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Yield: 20-30
Author:

ingredients:

  • 16 ounces Camellia Pinto Beans
  • 1 small Onion, chopped into small pieces
  • 1/2 teaspoon ground Black Pepper
  • 1/2 teaspoon Minced Garlic
  • 1/2 tablespoon Butter
  • 1 medium Onion, chopped into small pieces
  • 14 ounces fresh Mexican Chorizo
  • 1/2 cup corn niblets
  • Naan Bread Pieces
  • 6 ounces Sour Cream
  • Queso Fresco (Cheese)

instructions:

How to cook Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

  1. Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
  2. Place beans in a large bowl and cover them with approx. 2 cups of water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully! Soaking breaks down the sugars in the beans that make them difficult for some people to digest.
  3. After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
  4. Cook in slow cooker on low for approx. 6-7 hours.
  5. About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.
  6. Stir in the corn niblets also. Let cook for 20 minutes more.
  7. Toast each naan bread, then spread with cream cheese.
  8. Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.
  9. Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!
slow cooker, pinto beans, chorizo, appetizer, queso fresco
appetizer, treats,

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
Created using The Recipes Generator