SLOW-COOKER CHICKEN TACO SALAD
We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. -Karie Houghton, Lynnwood, Washington
Provided by Taste of Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.
Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 516mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
FESENJEN OR CHICKEN WITH WALNUTS & POMEGRANATE (SLOW COOKER)
This is one of those times that you are surprised by the result when it is so easy to prepare. Also a rare treat to have something out of the slow cooker that I would serve at a dinner party :) I served with steamed rice. Adapted from Secrets of Slow Cooking.
Provided by Chandra M
Categories Chicken Thigh & Leg
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken thighs on the bottom of the slow cooker.
- In a large skillet, toast the walnuts over med-high heat about 3 minutes.
- Transfer walnuts to a food processor and "finely" chop them.
- Add the walnuts to the slow cooker.
- Add the water & bay leaf to the cooker and cover.
- Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
- Use tongs to remove the chicken.
- Pull the meat off the bones & set the meat aside.
- Turn the cooker to high and stir in the sugar and pomegranate molasses.
- Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
- Return the chicken to the sauce and cook until the chicken is heated through.
- Discard the bay leaf.
- Serve sprinkled with pomegranate seeds.
Nutrition Facts : Calories 767.3, Fat 47.3, SaturatedFat 5.9, Cholesterol 188.2, Sodium 200.1, Carbohydrate 37.1, Fiber 4.8, Sugar 29.4, Protein 53.8
POMEGRANATE, CHICKEN AND FARRO SALAD
This chicken and pomegranate salad is special-simple, yet sophisticated-and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
Nutrition Facts : Calories 482 calories, Fat 24g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.
BLUSHING POMEGRANATE CHICKEN
Pomegranate marinated chicken simmers alongside ginger accented sweet potatoes. This recipe requires very little prep work and minimal attention so you can easily cook it while going about your holiday business! Serve over hot rice.
Provided by hannahjo27
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h55m
Yield 8
Number Of Ingredients 12
Steps:
- Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
- Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
- Sprinkle with green onion and pomegranate seeds before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 45.1 g, Cholesterol 84.9 mg, Fat 22 g, Fiber 4.6 g, Protein 29.8 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 25.4 g
POMEGRANATE CHICKEN SALAD (SLOW COOKER)
From The Perfect Pantry blog. Author Lydia Walshin lives in a log cabin in Rhode Island and relies upon pantry staples. I hope to make this soon, as pomegranate molasses is an ingredient I really like.
Provided by duonyte
Categories Lunch/Snacks
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-quart slow cooker, combine the chicken, onion, pomegranate molasses, ginger, garlic, lemon juice, sugar, salt and pepper. Stir everything to distribute the ingredients.
- Cover and cook on HIGH for 2.5 hours, or on LOW for 5 hours. (If you use a larger slow cooker, it will cook much more quickly, so keep a close watch. Overcooked chicken is dry chicken).
- Remove the chicken to a platter and set aside to cool. The liquid in the cooker should be a nice consistency to dress the salad, but if it's too thin, set the cooker to HIGH and cook, uncovered, until the sauce reduces slightly. If the liquid is too thick, add 1 tablespoon of water.
- While the chicken is cooling to room temperature, set a dry nonstick frying pan on the stovetop. Over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently, until the nuts are lightly browned. Remove from heat.
- To assemble the salad, arrange the lettuce on a platter or in individual serving bowls. Top with a few pieces of chicken, and a sprinkling of nuts and dried cherries or cranberries. Pour some of the sauce over each portion, and serve.
Nutrition Facts : Calories 372.5, Fat 14.6, SaturatedFat 2.5, Cholesterol 165.3, Sodium 343.9, Carbohydrate 17.9, Fiber 7.3, Sugar 8.4, Protein 44.5
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