If you’re busy doing late summer yard work or some other chore and want to let your slow cooker take care of dinner, I recommend you try this chicken recipe.
It will provide a tasty and nourishing main dish. Served over a bed of white rice and accompanied with this cauliflower vegetable dish and a small salad, you’ll have a dinner your whole family will enjoy!
SLOW COOKER CRANBERRY CHICKEN
2 1/2 to 3 pounds chicken thighs or drumsticks, skinned
Salt and pepper to taste
1/4 teaspoon smoked paprika
1 (16-ounce) can cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
Sprinkle chicken pieces with desired amount of salt and pepper and smoked paprika and place in a 3-1/2 or 4-quart slow cooker.
In a small bowl, stir together cranberry sauce, soup mix and tapioca. Pour over chicken pieces.
Cover and cook on the low heat setting for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Serve chicken and sauce over hot cooked rice. Makes 6 servings.
CHEDDAR CAULIFLOWER
1 medium head cauliflower, broken into florets
1/4 cup water
1 cup (8 ounces) sour cream
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups (6-ounces) shredded cheddar cheese
Place the cauliflower and water in a 2-quart microwaveable safe dish. Cover and microwave on high for 4 1/2 minutes; stir. Cook 4-6 minutes longer or until tender. Drain.
Combine sour cream, chives, salt and pepper; spoon over the cauliflower. Sprinkle with cheese.
Microwave, uncovered, on high for 1 1/2 minutes or until cheese is melted. Makes 6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
