Start this chicken dish cooking in a slow cooker before you leave home to run errands, or leave it to cook while you do laundry or yard work. This recipe comes from “Zone Meals in Seconds.”
Prep: 20 minutes
Yield: 4 (4 block) servings
Cooking: 4 to 6 hours
Ingredients:
4 small chicken breast halves, skin removed
12 sundried tomato halves, quartered
1 ½ cups onion, cut in thin half-moons
2 cups thinly sliced mushrooms
1/2 cup dry white wine
3 garlic cloves, coarsely chopped
1/2 teaspoon ground black pepper
1 tablespoon herbs de Provence or Italian herb blend
8 teaspoons cornstarch or arrowroot dissolved
1/4 cup apple cider
2 tablespoons pine nuts
Fruit:
3/4 cup frozen pitted sweet cherries
4 peaches, halved, pitted, and sliced or 3 cups frozen sliced, unsweetened peaches, thawed
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
Veggies with vinaigrette:
16 ounce bag frozen Birds Eye frozen broccoli, cauliflower, carrots, and water chestnuts plus 1/2 cup water
2 tablespoon organic red wine vinegar or apple cider vinegar
2 teaspoons dry mustard plus 2 tablespoons water
1 tablespoon plus 1/3 teaspoon extra-virgin olive oil
Instructions:
1. Layer chicken, tomatoes, onions, mushrooms, wine, spices, and herbs in 3 1/2-quart slow cooker. Cover and cook on LOW for 4 to 5 hours.
2. Dissolve arrowroot in cold juice, add to slow cooker, cover and cook on HIGH for 15 to 20 minutes, until sauce has thickened.
3. Combine fruit, cinnamon, and vanilla. Toss; then divide between 4 serving bowls.
4. Bring 1/2 cup water to boil in 1 1/2 quart saucepan. Add frozen vegetables, cover, and reduce heat to medium. Simmer 8 to 10 minutes, until tender, stirring occasionally. Drain and transfer to 4 small salad plates. Whisk vinegar, mustard, and water, then drizzle over vegetables.
5. Transfer hot chicken and sauce to 4 shallow serving bowls. Garnish with pine nuts and serve immediately with vegetables.