Mix milk and cornstarch. Bring to a gentle boil on the stove, stirring occasionally until it thickens. Remove from heat.
Add to Crock Pot with the rest of the ingredients. Mix together.
Cook on LOW for 6-8 hours or on HIGH for 4 hours.
Once cooked through, remove chicken breast and shred with two forks.
Add chicken back to the Crock Pot and mix together.
Enjoy!
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This is the perfect recipe when you need to throw something into the Crock Pot for a quick meal!
If you don’t want to make it in the Crock Pot, you can easily make it on the stove. I’d recommend baking the chicken in the oven for 20 minutes at 400 degrees and then shredding it. Let everything simmer together on the stove for a while and your soup is good to go!
This soup tastes great with tortilla chips or biscuits. (Gluten free of course!)
3wholeBoneless Skinless Chicken Breasts cut in half
16ouncesdried stuffing mix1 box, such as Stove Top brand
1/2harsliced green olives with pimentos
1/4cupchicken broth or water
1teaspoon Black Pepper
Instructions
Cut a slit into the side of each chicken breast half, forming a pocket or flatten breast to roll around stuffing.
Prepare stuffing mix on top of stove as per package instructions.
Stir in olives.
Stuff each chicken breast piece with a few tablespoons of the stuffing, being careful not to overstuff.
Or place a few tablespoons of stuffing in the middle of the flattened breast and roll chicken.
Place in bottom of the crock-pot, open side up.
Add broth and aprinkle with pepper.
Cover and cook on low for 4 1/2 – 5 hours.
You can either the leftover stuffing to the crock-pot and cook it with the chicken or cook in a covered casserole dish/pan for about 35 minutes as per package instructions.
3 or 4 slices bacon (about 3 ounces / 85 grams), cut crosswise into ½-inch (1.25 cm) lardons
6 bone-in, skin-on chicken thighs, about 5 ounces (140 grams) each, trimmed of excess fat
1 cup (250 ml) red wine, such as Beaujolais Villages
2 garlic cloves, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1 piece bay leaf
1 pinch fine salt and freshly ground black pepper
3 tablespoons (45 grams) unsalted butter
1/2 pound (250 grams) button mushrooms, quartered if large
1 tablespoon all-purpose flour
1/4 cup to ½ cup (60 to 120 ml) low-sodium chicken stock (optional)
Buttered broad noodles, for serving
Directions
Using the Sauté function, heat 1 tablespoon of the olive oil in the pressure cooker. Add the bacon and cook until lightly browned, about 2 minutes. Transfer the bacon to a plate. You should have about 3 tablespoons of rendered fat left in the pressure cooker—if necessary, add an additional 1 tablespoon olive oil.
Dry the chicken thighs thoroughly with paper towels and add them to the pressure cooker. (You may need to do this in batches.) Cook until golden on all sides, 7 to 8 minutes. Transfer the chicken to a plate. Turn off the Sauté function.
Add the wine and stir, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the garlic, tomato paste, thyme, and bay leaf. Season lightly with salt and pepper and stir to combine. Return the bacon and the chicken thighs to the pot, along with any juices from the plate, arranging the chicken skin-side down to absorb more color from the wine. Cook on high pressure for 25 minutes.
While the chicken cooks, in a medium skillet, melt 2 tablespoons (30 grams) of the butter over medium-high heat until foamy. When the foam has started to subside, add the mushrooms and cook, shaking the pan frequently, until the mushrooms are tender and lightly browned, about 5 minutes. Season lightly with salt and pepper. Remove from the heat and allow to cool.
In a small bowl, mash the flour into the remaining 1 tablespoon (15 grams) butter until it forms a smooth paste (this is the beurre manié).
When the chicken has finished cooking, manually release the steam. Transfer the chicken to a plate, leaving the liquid in the pot. Discard the bay leaf.
Using the Sauté function, bring the cooking liquid to a simmer. With a wire whisk, beat in the beurre manié until the sauce becomes glossy and coats the back of a spoon. If the sauce becomes too thick, add the stock, starting with 1 tablespoon. Taste and adjust the seasonings, adding more salt and pepper as desired.
Return the chicken, along with any juices from the plate, and mushrooms to the pressure cooker and heat them through in the sauce. Serve with buttered broad noodles.
BEURRE MANIÉ: Sauces are one of the pressure cooker’s weak points, as liquid cannot evaporate and reduce while it is sealed. Flour or other starch added to the pressure cooker before sealing could burn on the bottom or clog the vent holes. Given these factors, the sauce of a dish braised in the pressure cooker is thin. It’s up to you, then, to thicken it. A classic beurre manié—or “kneaded butter”—is the perfect solution. Composed of equal parts flour and butter that have been mashed together, the paste is whisked into hot braising liquid at the end of the cooking time, turning the sauce thick and glossy, without lumps. Beurre manié is extremely easy to make—just use a fork to mash butter and flour together on a plate. But to save time, you can prepare a large quantity in the food processor. Divide it into 1-tablespoon portions and store them in the freezer. When you need to thicken a sauce, simply throw a frozen lump into your boiling braising liquid and whisk away.
Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.
Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.
Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.
Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.
While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.
bone-in, skin-on chicken thighs
For the dipping sauce
3
tbsp.
Dijon mustard
2
tbsp.
barbecue sauce
1
tbsp.
mayonnaise
2
tsp.
honey
Directions
Preheat oven to 425°. Line a baking sheet with aluminum foil. In a medium bowl, mix together panko bread crumbs and garlic powder and season with salt and pepper.
In another medium bowl, whisk together eggs and buttermilk.
Pat thighs dry, then dip into egg mixture, then dredge in panko, making sure all sides are completely coated. Place on prepared baking sheet and bake until golden and crispy, and a thermometer inserted in the center reads 180°, about 1 hour.
Make dipping sauce: In a large bowl, whisk together Dijon, barbecue sauce, mayonnaise, and honey.
Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.
Ingredients
1 ½ lbs chicken breast
32 oz chicken stock
14.5 oz can diced tomatoes
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1 medium onion, diced
6 oz mushrooms, thinly sliced
4 large cloves garlic, minced
4 tbsp Taco Seasoning (get recipe here)
2 tbsp fresh cilantro, chopped
2 tsp sea salt, more to taste
Instructions
Heat slow cooker on low setting.
Add all ingredients to slow cooker, cover and cook on low for 6 hours.
Using two forks, shred the chicken breasts. They should come apart very easily. Cover and cook 1 additional hour.
Notes Per Serving – Calories: 73 | Fat: 1.5g | Protein: 12g | Net Carbs: 4g
