Crock Pot Garlic Chicken Roasted Cauliflower And Sautéed Green Beans Recipes

CROCK POT CHEESY CHICKEN CAULIFLOWER CASSEROLE (LOW CARB)

Steps:

• In a mixer, combine sour cream, cream cheese, eggs and poultry seasoning until well mixed.
• Remove bowl from mixer and stir in chicken and cauliflower, seasoning with salt and pepper.
• Pour mixture into a casserole crock OR 6 quart slow cooker.
• Top with shredded cheese.
• Cook on high for 2-3 hours until casserole heats through and cheese fully melts.

CROCK POT GARLIC CHICKEN AND GREEN BEANS

Steps:

• Place your cubed chicken in your 4 quart crock pot
• Pour your undrained cans of green beans around your chicken
• Cut up your butter into pats and place evenly around your crock pot
• Add in your minced garlic, garlic salt and pepper and stir
• Cover and cook on low for 4 hours or high for 2 hours

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
• Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
• Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

CROCK POT GARLIC CHICKEN, ROASTED CAULIFLOWER AND SAUTéED GREEN BEANS

Steps:

• Crock Pot Garlic Chicken: Rub chicken with seasonings, inside and out. Put chopped onion on the bottom of crockpot, add chicken on top, and sprinkle garlic cloves over it.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[336,280],'lazyoven_com-large-mobile-banner-2','ezslot_4',120,'0','0'])};__ez_fad_position('div-gpt-ad-lazyoven_com-large-mobile-banner-2-0'); Turn crockpot on low for about 6-8 hours, until meat is pulling away from the end of drumstick. Serve with some juices and garlic from crockpot. Roasted Cauliflower: Heat oven to 350 degrees. In a large bowl, toss cauliflower with the remaining ingredients and put on a baking sheet. Roast until browned, about 35-45 minutes, turning occasionally. Sautéed Green Beans: Heat a large skillet over medium-high heat and add oil. Once oil is hot add the green beans, salt, and pepper. Saute, turning occasionally, until some brown appears on the beans, about 5 minutes. Turn off heat and add lemon zest.

GARLIC ROASTED CHICKEN IN THE CROCK POT

Steps:

• Sprinkle the chicken, inside and out, with salt, pepper and paprika.
• Spread half of the garlic in the cavity and spread the rest on the outside of the bird.
• Place the bird in the crock pot and place a few pats of butter on its breast.
• Add the remaining ingredients and cook on LOW for 6 to 8 hours.
• Serve the hot garlic butter sauce with the chicken.