I generally appreciate the start of winter — the principal soft snowflakes, steaming cups of hot cocoa, the main flames in the chimney, comfortable sweaters, what not. You get the chance to encounter the majority of the beneficial things about winter (truly, there are a few!), and aren't excessively fatigued by the cold temperatures at this time.
The main thing that props me up is digging in the kitchen and preparing our preferred comfortable solace sustenances: heating, soups, bean stew, and simple slow cooker suppers that can stew away and fill the house with that unfathomable fragrance of a supper that is cooking well before the 5:00pm surge.
It is an unbelievably flavourful, healthy and consoling feast of lean chicken bosoms and smooth Little potatoes (I utilized the fingerlings in this formula!) with a rich sauce made with cooked red peppers, finely slashed spinach and basil pesto, which are basically the majority of my preferred things.
- 4 small boneless, skinless chicken breasts (or 2 large, halved lengthwise)
- 15 Little Potato Company fingerling potatoes (halved lengthwise)
- 1/2 cup low sodium chicken broth
- 1/3 cup heavy cream
- 2 tablespoons corn starch
- 1 teaspoon basil pesto
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/8 teaspoon black pepper
- 1 cup fresh spinach finely chopped
- 1/2 cup roasted red peppers jarred, diced
Instructions
- Place chicken breasts and potatoes in a 2.5 - 4 quart crockpot.
- In a large measuring cup or medium bowl, whisk together broth, cream, corn starch, pesto, salt, garlic and pepper.
- Stir in spinach and peppers and pour over potatoes in crockpot.
- Cover and cook on high for 3-4 hours or low for 6-7 hours, until potatoes are tender. Serve.
Read more our recipe The Best Crock pot Roast Recipe #dinnerrecipe #food #amazingrecipe #easyrecipe
0 Comments