Taking it Easy with the Crock-pot: Week 3/4

The demand for the device practically exploded during and after WW2, a time when more women, including mothers, were entering the workforce to both support the war effort and their families. This device, among others that were invented around the time period, such as washing machines and refrigerators, also accounted for about a 40% increase in work outside the home among married women in the 1960’s.

Who knew that such a small time saving invention could shape the way American’s live their lives today?

In honor of how in a recipe can make a dish shine, this weeks recipe is:


Slow Cooker Chicken, Mushrooms and Potatoes

 

© Skinny Miss

This recipe was made with the intent to create an alternative to unhealthy processed cream sauces that are oftentimes can leave you feeling bloated. The website that I got this from a website known as Skinny Miss. These women dedicate their careers to promoting healthy living through a combination of clean eating and regular exercise.

Ingredients

  • 1 pound chicken, any cuts (breasts or thighs/drumsticks or mix)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons low fat butter
  • 1 clove garlic, minced
  • 1 medium onion, coarsely chopped
  • 14 ounces fresh mushrooms
  • 1 tablespoons Worcestershire sauce
  • 14 ounces potatoes, peeled and cubed
  • 1 cup vegetable broth
  • 1 cup low fat cream
  • 1-1/2 tablespoons flour

Directions

 

  1. Rub the chicken with the 1/2 teaspoon salt and some pepper.
  2. Over medium heat, in a saucepan with extra virgin olive oil, brown both sides of the chicken.
  3. Transfer the chicken to the slow cooker.
  4. Discard the used oil in the saucepan then add new extra virgin olive oil and the butter.
  5. Over medium heat, sautè the garlic and onions then add the mushrooms.
  6. Toss for about 5 minutes then add the Worcestershire sauce. Toss for 3 more minutes.
  7. Transfer the contents of the saucepan to the slow cooker.
  8. Add the potatoes, broth, remaining 1/2 teaspoon salt and pepper to the slow cooker. Mix.
  9. Set the slow cooker on low for 4 hours.
  10. After 4 hours, separate the sauce and transfer it to a small saucepan.
  11. Over medium heat, mix in the cream and the flour then whisk until slightly creamy.
  12. Put the sauce back to the dish then serve while it is hot.

For more healthy lifestyle tips, don’t forget to follow:
http://www.beksbites.com

Other Sources:

https://www.washingtonpost.com/news/wonk/wp/2015/01/23/the-unfulfilled-promise-of-the-crock-pot-an-unlikely-symbol-of-womens-equality/?utm_term=.682da24ae625

http://skinnyms.com/slow-cooker-chicken-potatoes-mushrooms/


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