Crock Pot Potatoes Boulangere Recipes Recipe For Chicken
SIMPLE CROCK POT CHICKEN AND POTATOES
This is an extremely easy recipe for perfect crock pot chicken and potatoes. It smells wonderful and it's great to come home to a ready meal that only took 10 minutes to prepare. The chicken falls apart and the potatoes practically melt in your mouth! The potatoes cook in the juices from the chicken, so there's no need to season. They have great flavor. Add a vegetable as a side and you're good to go!
Provided by AshleyNeicole
Categories Chicken
Time 5h10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of the chicken to taste.
- Put sliced potatoes in the bottom of the crock pot. Put the chicken on top and cover.
- Cook on high for 4-5 hours or low for 7-8 hours.
CROCK POT POTATOES BOULANGERE
Before ovens were part of every home in France people would drop their Sunday roast off at the local baker, surrounded by sliced onions and potatoes, on the way to church. On their way home they would pick up the cooked meal ready to enjoy! This is a slow cooker version. I'm sure you'll love this. If you love potatoes and onions how could you not? Recipe found in The 150 Best Slow Cooker Recipes. You can partially prepare this dish the night before. Complete the first 4 steps and refrigerate overnight. The next day you simply continue cooking as directed in step 5. This dish is even better if you use a really good homemade stock but commercial stock works well, too.
Provided by Dreamer in Ontario
Categories Potato
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet over medium heat, add onions and cook, stirring, until softened.
- Add thyme, salt and pepper and cook for 1 minute then remove from heat.
- Grease slow cooker crock and place thin layer of onions on bottom, add layer of potatoes, and repeat until all potatoes and onions are used up, finishing with a layer of potatoes.
- Add stock to cover.(If making ahead, place in refrigerator at this point).
- Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender.
- If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.
POTATOES BOULANGERE
I like to make this on a cold day to go with stew, you can keep them warm in the oven and they don't spoil, It is from Delia's book and we love them. You can use what ever stock you like beef, chicken, or veg.
Provided by Tea Jenny
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven 350 (180).
- butter a shallow baking dish allover up the sides as well.
- Peel the potatoes and slice thinly then chop the onion.
- Layer potatoes in dish and sprinkle some of the onion then season with s/p.
- continue layering untill you end up with a layer of potatoes and pour over the stock and the milk dot with the butter.
- Bake for 45mins.
BOULANGèRE POTATOES
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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