In my seasonal quest for more delicious and unique Crock-pot dishes, I'm turning to my own bookshelf.
I have a lot of cookbooks.
I love collecting and reading cookbooks . . . and even though I cook little bits out of nearly all of them, but I don't feel I know each one intimately on its own. I've often thought about starting at the beginning of one and working my way through (à la "Julie & Julia" (only less whining)) . . . but I'm not a linear sorta cook. I'm more often driven by mood, whimsy and desperation, so I've never buckled myself down to do that. Consequently, I miss stuff. Like this yummy recipe. In my adaptation, I do away with the browning of the chicken before adding it to the cooker - like I've said before, I'm a dump-n-go slow-cooker gal and if I'm using the Crock-pot, I don't want to dirty up a pan and the stove . . . . so this recipe is that much easier. Just a little slicing and dicing, then leave it alone and come home to dinner. What's not to love about that?
Drunken Chicken adapted from (The Slow Cooker Recipe Book by Catherine Atkinson)1 c. raisins 1/2 c. dry sherry Kosher salt and freshly ground black pepper to taste 4 boneless, skinless chicken breast halves (approximately 1.5 lbs. total) 1 onion, halved and thinly sliced 2 cloves of garlic, crushed 2 Granny Smith apples, peeled, cored and diced 1 c. sliced almonds 1 slightly under-ripe plantain, peeled and sliced 1 1/4 c. low-sodium chicken broth 1/2 c. tequila fresh cilantro, chopped (for garnish)
Place the onions, garlic apples, almonds, plantain and raisins in the cooker. Pour in the sherry, stock and tequila and stir to combine. Salt and pepper each chicken breast half and place it in the pot, pressing them down into the stock so that they're covered at least part-way. Cover with the lid and cook on low for 6 hours. Taste the sauce and add more salt and pepper if desired. Sprinkle each serving with chopped cilantro before serving with either plain rice or tortillas.