|Chicken Whatchamacallit, slow-cooker style|
Sometimes, when the creative cooking muse hits, you simply can't figure out a name for a dish. I could have called this chicken stew or chicken soup, but how bland is that for a delicious fall (defallicious?) dish ? So I crowned it "Chicken Whatchamacallit" and I hope the name catches on, especially since I have now typed it so often that my spell checker is no longer correcting it :)
This dish was made in the slow cooker, using a bunch of stuff I had around the house after a bulk shopping binge a couple of weeks ago. Now that the food is dwindling, it's time to get going using what we have. And I do love my slow cooker, so here we are: Chicken Whatchamacallit. Smells good already and it's not even cooking yet!
|I love Halloween|
- Leftover cooked chicken or turkey pieces [got mine from my freezer]
- 1 medium sweet onion, chopped
- 2 14.5 oz cans of Mexican ir Italian style diced tomatoes
- 1 can of Salsa style fire-roasted stewed tomatoes, roughly chopped
- 1 c of chopped squash (I had frozen some summer squash, so...)
- 1 c chopped baby carrots
- 1 can sweet corn (not creamed)
- 1/2 c chopped celery (if you have it)
- 1 c water or so (I used a tomato can to measure)
- 1 tsp cinnamon (optional)
- 1 tsp salt and pepper
- 1 - 2 tbsp white granulated or light golden sugar
- 2 - 3 tbsp apple cider vinegar [you could also use wine or cooking sherry]
- 1 tbsp canola oil
- 1 tbsp parsley
- 1 tsp paprika (or so) [for color and sweetness]
- 1/2 tsp rosemary [because I like it]
- 1 cup orzo pasta (depends upon how thin the concoction is at the end)
- Spray slow cooker with cooking spray and set on "HIGH"
- Cut onion and place on bottom of slow cooker.
- Place cooked chicken or turkey pieces on top. Doesn't matter if they are sliced or whole parts, boneless or 'bone in'
- Add chopped carrots, corn and squash
- Sprinkle with cinnamon, salt, pepper, sugar, parsley, paprika, rosemary, oil and vinegar
- Cover with cans of diced and stewed tomatoes, corn and water
- Stir all together and let cook for 2-3 hrs on high, then reduce to low for another hour, or so to simmer and blend flavors.
- **Reserve orzo for the last hour of cooking**