What?? You don't know what SCS stands for? Well let me learn you. It stands for, "Slow Cooker Sunday." You heard that right folks. Every Sunday I drag out my trusty 'ole crock pot and make something simple and delicious. It's a "set it and faggeddaboutit" kind of thing. I *heart* my crock pot. It makes my life easy, and anything easy at this stage of my life is good (luckily I'm not quite at the elastic waist pants and velcro shoes easy).
Moving forward, I'll share what SCS dish I'm making. This past Sunday I used a recipe from a Twitter friend - Slow Cooker Bacon, Rosemary and Chicken. It was sooo good! Joelle proclaimed this one her favorite yet!
Behold the glory:
If you want to bow down to this and pray, I'm not gonna blame you. I did.
Here is the recipe if you'd like to try it (I double dog dare you):
Slow Cooker Chicken with Bacon and Rosemary
Prep time: 30 minutes Cook time: 6 hours
per serving: 473 calories; 49 grams protein; 24 grams total fat; 1 gram fiber; 8
grams saturated fat; 8 grams carbohydrates; 143 mgs cholesterol; 976 mgs
sodium
3/4 pound thick-sliced bacon, diced
6 bone in chicken breasts
3/4 cup dry white wine
12 ounces whole button mushrooms
1 1/2 red bell peppers , cored and thickly sliced
1 1/2 cups frozen pearl onions, thawed
9 garlic clove(s), chopped
6 sprigs fresh rosemary
1 1/2 teaspoons coarse salt
1/3 cup water
3 tablespoons cornstarch
[1] Cook the bacon in a large skillet over medium-low heat until
crisp. With a slotted spoon, transfer to a slow cooker. Pour off all
but a tablespoon of the bacon grease from the skillet.
[2] Place the chicken in the skillet and brown over medium heat,
and transfer to the slow cooker. Pour the wine into the skillet and
scrape up any browned bits, add the skillet contents to the cooker.
Add the mushrooms, bell pepper, garlic, rosemary and salt. Cover
and cook on low heat for 6 hours.
[3] Transfer the chicken, bacon and vegetables to a platter and
keep warm.
[4] Pour the sauce into a small saucepan. Combine the water and
cornstarch and stir it into the sauce. Heat to a boiling, stirring
constantly until the sauce thickens, about 5 minutes
Until next Sunday.....
Here is the recipe if you'd like to try it (I double dog dare you):
Slow Cooker Chicken with Bacon and Rosemary
Prep time: 30 minutes Cook time: 6 hours
per serving: 473 calories; 49 grams protein; 24 grams total fat; 1 gram fiber; 8
grams saturated fat; 8 grams carbohydrates; 143 mgs cholesterol; 976 mgs
sodium
3/4 pound thick-sliced bacon, diced
6 bone in chicken breasts
3/4 cup dry white wine
12 ounces whole button mushrooms
1 1/2 red bell peppers , cored and thickly sliced
1 1/2 cups frozen pearl onions, thawed
9 garlic clove(s), chopped
6 sprigs fresh rosemary
1 1/2 teaspoons coarse salt
1/3 cup water
3 tablespoons cornstarch
[1] Cook the bacon in a large skillet over medium-low heat until
crisp. With a slotted spoon, transfer to a slow cooker. Pour off all
but a tablespoon of the bacon grease from the skillet.
[2] Place the chicken in the skillet and brown over medium heat,
and transfer to the slow cooker. Pour the wine into the skillet and
scrape up any browned bits, add the skillet contents to the cooker.
Add the mushrooms, bell pepper, garlic, rosemary and salt. Cover
and cook on low heat for 6 hours.
[3] Transfer the chicken, bacon and vegetables to a platter and
keep warm.
[4] Pour the sauce into a small saucepan. Combine the water and
cornstarch and stir it into the sauce. Heat to a boiling, stirring
constantly until the sauce thickens, about 5 minutes
Until next Sunday.....
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