Crockpot Granola Recipes Recipes Recipe For Chicken

CROCK POT GRANOLA

Steps:

• Place all ingredients into your slow cooker and mix well.
• Cook on low for 4 or more hours. Stir occasionally and leave the lid ajar.
• Store in an airtight jar.
• Customize this recipe with your favorites by adding raisins, any kind of nut or sesame seeds.

CROCKPOT GRANOLA

Steps:

• Put all the dry ingredients into your crockpot.
• Melt the butter in the microwave, and add. Add the honey. Toss well.
• Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often. (If you can smell the granola cooking, go stir).
• Dump out on some parchment paper and let cool.

SLOW COOKER TUSCAN CHICKEN

Steps:

• Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
• Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
• Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
• Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
• Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
• Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
• Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
• The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
• Spoon sauce and spinach over the dish and serve warm.