As owner of Julia Child’s “Mastering The Art Of French Cooking,” I know how decadent and scrumptious French cooking can be. Here is a slow cooker recipe that will almost be one step and that will cook on its own. Lets not forget that it is extremely light in comparison to the original! Less fat and calories with all the flavor!
This is even better the next day! For dinner I served it with egg noodles. You may also serve it with a light version of what Mrs. Child suggests in her cook book, French cut green beans and petite potatoes. Steam and boil these and you’ll have a wonderful side to complete the meal.
The usual: organic and natural ingredients as can be substituted.
What’s new? I couldn’t find non-flavored frozen pearl onions and didn’t have the time to shop again. So I found pearl onions in a pretty clean real cream sauce (read the label). This added a little more sodium to the recipe but the cream sauce blended in the slow cooker with the cooking sauce and made for a decadent tasting conclusion. Worth the revision, in my opinion.
Below is the revised “Skinny Slow Cooker” Recipe. I utilized a 5 quart Crock Pot and cooked on Low for 7 hours.
INGREDIENTS: Makes 6 servings.
1 cup(s) uncooked, portabella mushroom, 8 oz, halved
4 medium uncooked carrot(s), cut into 1/4-inch slices
1½ cup Birds Eye Pearl Onions in a Real Cream Sauce
2 spray(s) olive oil cooking spray
2¼ lb Perdue Fit & Easy Boneless Skinless Chicken Thigh Filets, 5-6 large chicken thighs
½ tsp table salt
½ tsp black pepper
1 cup Goya Cooking Wine, Red Wine
½ serving(s) Swanson Organic 100% Natural Chicken Broth, 1/2 cup
3 tsp Reese Tapioca, Instant, Granulated
2 Tbsp red wine vinegar
1½ tsp Badia Gourmet Blends Herbes De Provence
3 clove(s) garlic clove(s), minced
2 Tbsp fresh parsley, fresh, Italian flat leaf, snipped
1. In the slow cooker combine mushrooms, carrots and onions. Set aside.
2. Lightly coat large nonstick skillet with olive oil cooking spray; heat over medium high heat. sprinkle both sides of the chicken thighs with salt and pepper, 1/4tsp of each onto each thigh. Add chicken thighs to skillet, meaty sides down. Cook about ◴ 6 mins or until brown, turning once. Add chicken to slow cooker.
3. Add wine to skillet; bring to boiling. Reduce heat; simmer for ◴ 2 mins. Using a wooden spoon to scrape up brown bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbes de Provence, garlic, the remaining 1/4 tsp of salt and 1/4tsp of pepper. Pour over chicken inside the slow cooker.
4. Cover and cook on low for about ◴ 7 hours. 5. To serve, sprinkle with fresh parsley.
One serving is one chicken thigh with half a cup of the cooked veggies and sauce directly from the slow cooker. Only 7 points plus for this decadent French-inspired recipe. Egg noodles are additional points. Steamed veggEnjoy and Salud!
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