Friday, February 10, 2012

Crock-pot Chow-dah

As you know, I have a new obsession with my crockpot. I don't know what took me so long to get in the slow-cooker game, but I'm making up for lost time, trying to put it to use at least once a week. Fortunately, I not only received a new crockpot as a birthday gift, but I also got an issue of "skinny slow cooker" magazine. I've made two things so far...The first was a chicken dish that was just okay, so I'll spare you that one (at least it was easy! Can't complain too much about failed crockpot recipes when they require so little effort). But my second attempt was awesome, so I have to share.

I come from the "if I'm going to make it in the crockpot, it better require close to zero effort, otherwise I might as well actually cook, and we all know that's not likely" school of crockpot cooking, so I have to admit, the fact that this recipe required not only chopping ingredients, but browning the chicken-in a separate pan-shows I was committed to this one. Yes, I love a "throw raw meat and three cans of condensed soup in a pot, irrationally expect it to taste much better than the sum of its parts, but always end up slightly disappointed" type recipe, but I thought the extra effort (and actual fresh ingredients) might pay off. Fortunately, it did.

Chicken Edamame Chowder
(recipe adapted from the original, here.)

  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces (I used about 4 frozen breasts, thawing them in the microwave first).
  • 1 tablespoon cooking oil
  • (1) 10 ounce package frozen soybeans (edamame)
  • 1 large green sweet pepper, coarsely chopped
  • 1 large onion, chopped
  • 1 can green chiles (I subbed this for jalapenos)
  • 2 teaspoons ground cumin (it also calls for 2 tsps coriander...but I didn't have that, and I refuse to spend a ton of money on spices I'll probably never use again
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • (2) 16 ounce cartons chicken broth (It calls for cans, but I used what I had)
  • (1) 8 ounce carton dairy sour cream
  • 3 tablespoons all-purpose flour
  • 2 medium zucchini, halved lengthwise and thinly sliced (I think mine were on the large side, so I ended up only using one and a half)
  • Shredded Monterey Jack cheese
  • Fresh cilantro-optional (I didn't have this either, so I just sprinkled some dried cilantro on top)

1. Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown.

2. Chop pepper and onion. If you have a ninja, this step is super easy. If you don't...Sorry, sucka.
3. Combine the chicken, soybeans, sweet pepper, onion, chiles, cumin, salt, and black pepper in slow cooker. Pour chicken broth over all. Stir to combine.

4. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

5. Chop the zucchini- lengthwise, and then in thin slices. (You'll be tempted to use the mandolin because it's faster, but don't. You'll just end up slicing your finger. Even if you're being super careful, and going slow. You'll definitely slice your finger. And you'll end up with blood everywhere, a half completed recipe, and a crying baby who woke up from her nap early and doesn't want to wait while you struggle to get a band-aid to stick to the tip of your finger. Trust me.)
6. If using low-heat setting, turn to high-heat setting. Add sour cream, flour, zucchini into chicken mixture. Stir to combine. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender.

7. Ladle into bowls; top with cheese and cilantro, if desired. Makes 6 to 8 servings.
(I served mine with Jiffy Mix cornbread muffins, which turned out to be the perfect compliment.)

I don't want to brag...(and really shouldn't, because it required barely any talent...though I did give up some blood for the cause) but this stuff was guh-uh-ood. Dustin loved it, I got to make a big scene about what a good (temporary) stay-at-home mom I am, and since he doesn't know it was so simple, it was easy to guilt him into doing the dishes. That, my friends, is a good recipe.

1 comment :

  1. what a great sounding recipe! I would be the only one to eat it though, so unless I'm making it for a book club get together or something, it probably won't get tried for awhile.

    thanks for sharing! I heart edamame