Tag Archives: chicken

Meal Prep for the Week: Healthy Chicken & Broccoli

Monday, January 22, 2018 at 11:59 am by

If you’re not already on the meal prep train, it’s team to hop on and buckle up. Whether you’re a busy mom, a single millennial, or just want save a little money and not go out to eat as much (we all know the feeling), give meal prepping a try.

Slow Cooker Healthy Chicken & Broccoli

If you have some time on the weekend (#MealPrepSunday) – or even at the start of the week (#MealPrepMonday) – do a little cooking and prep your meals for the week. Whether you need lunch or dinner, having meals already cooked and ready to go before your week starts takes a lot of stress out the day. All you have to do is grab them out of the fridge and go. Trust us, it’s worth the time and effort over the weekend.

Rice cooker farro

For meal prep this week make slow cooker healthy chicken and broccoli. Use your Hamilton Beach® slow cooker and rice cooker – they’re both great meal prep tools. The slow cooker can cook food in bulk – which is great when you’re portioning meals out over a week. Rice cookers can also cook multiple cups of rice (in this case, farro) – enough to easily portion out over 7 days.

Rice cooker farro

Add chicken broth, soy sauce, rice vinegar, cornstarch, hoisin sauce, sesame oil and black pepper to the slow cooker crock. Then add chicken and stir until it’s fully coated.  Cover the slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.

Slow Cooker Healthy Chicken & Broccoli

Uncover the crock then add and stir bell peppers.  Then top with broccoli (do not stir) and cook for another 20 to 30 minutes until the broccoli is tender.

Slow Cooker Healthy Chicken & Broccoli

When your chicken is almost finished, cook farro in the rice cooker. You could also serve this with brown or white rice, even quinoa.

Slow Cooker Healthy Chicken & Broccoli

When everything is finished, prepare your to-go containers. We portioned the farro on one side and the chicken and vegetables on another. We packed walnuts to top the dish in a dressing container – but a resealable bag would work too if you have those on hand.

Slow Cooker Healthy Chicken & Broccoli

Throw the containers into the fridge and they’ll be there for the taking during the week. Whether you need a not-so-sad desk lunch to take to the office, or a quick dinner before heading to the gym or one of the kid’s games – the effort ahead of time pays off throughout the week.

Healthy Slow Cooker Chicken & Broccoli
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  1. In a slow cooker crock, combine chicken broth, soy sauce, rice vinegar, cornstarch, hoisin sauce, sesame oil and black pepper. Add chicken and stir until chicken is coated with mixture.
  2. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
  3. Add bell peppers and stir until blended. Top with broccoli (do not stir) and cover, cooking another 20 to 30 minutes or until broccoli is crisp tender.
  4. Stir before serving. Serve with cooked farro and sprinkle with walnuts.
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Slow Cooker Chicken & White Bean Soup

Monday, January 22, 2018 at 11:20 am by

I’m sure you’ve heard people declaring “new year, new me.” But here at Hamilton Beach it’s more like “new year, new soup recipe.”

Slow Cooker Chicken & White Bean Soup

I love a slow cooker soup. This slimmed-down version is perfect if you’re looking for a soup recipe that nixes the milk, half and half, and cheese. Am I the only one trying to eat less cheese after indulging at all those holiday parties? I didn’t think so.

Slow Cooker Chicken & White Bean Soup

We started with a pound of dry great northern beans. If you’re used to grabbing a few cans at the grocery store, try buying a bag of dry beans the next time you’re there. They’re cheaper and you can better control the ingredients (for example, some canned beans have added salt and flavouring).

Slow Cooker Chicken & White Bean Soup

Your Hamilton Beach®  slow cooker is a great vessel for soaking dry beans. We added the beans to the crock with 6 cups of water and let them soak overnight. When you wake up, drain the water and leave the beans in the crock before adding the rest of the soup ingredients.

Slow Cooker Chicken & White Bean Soup

Add all of the ingredients besides the spinach and chicken to the crock and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours.

Slow Cooker Chicken & White Bean Soup

Before serving, stir in spinach (or kale) and chicken to heat them through. To save on time, we cut up a rotisserie chicken and added it to the soup. Rotisserie chicken is great to have on hand to throw into soups, pasta, or tacos throughout the week. And at around $5 a piece, you can pick one up at the grocery store before a busy week to ensure you get some protein in every meal.

Slow Cooker Chicken & White Bean Soup

We topped this colorful chicken soup with a few extra fennel fronds and served it with a crunchy, dunkable baguette. Feel free to skip the bread if you’re being extra strict with your diet this time of year. Whether you’re serving it for family dinner on a chilly winter night or making it for your weekly meal prep, this soup is sure to satisfy.

Slow Cooker Chicken & White Bean Soup
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  1. Place beans in slow cooker crock. Add 6 cups of water and let soak overnight. Drain and leave beans in crock.
  2. In a Dutch oven over medium-high, melt butter. Add fennel, onion and garlic. Cook just until fragrant. Add to slow cooker crock.
  3. Add remaining ingredients except chicken and spinach to crock.
  4. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours or until beans are tender. Add chicken and spinach and cook until heated through.
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CATEGORIES: Everyday Recipes, From the Test Kitchen, Healthy Eating, soup & stews

Stuffed Dijon Chicken Sheet Pan Supper

Thursday, October 19, 2017 at 12:13 pm by

Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.

 

To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.

 

While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.

Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.

The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.


Stuffed Dijon Chicken Sheet Pan Supper
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  1. Heat toaster oven to 425°F. Spray baking pan with nonstick cooking spray. Arrange sweet potatoes in an even layer in pan.
  2. Bake 10 minutes.
  3. Meanwhile, cut a long pocket, leaving space on the opposite side of each chicken breast. Spread ½ teaspoon mustard in each pocket.
  4. Fill each pocket with 2 slices of cheese, half of the spinach and half of the apple slices.
  5. Remove baking pan from oven and place chicken over sweet potatoes.
  6. In a small bowl, stir together panko crumbs, oil, salt and pepper. Spread half of the mixture over top of each breast.
  7. Bake 25 to 30 minutes or until sweet potatoes are tender and chicken is cooked through.
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CATEGORIES: Everyday Recipes, From the Test Kitchen, Healthy Eating, main courses

Slow Cooker Mango Chicken

Friday, October 13, 2017 at 3:03 pm by

While we are Team Slow Cooker here at Hamilton Beach, even we admit that sometimes slow cooked food isn’t the brightest and most instagrammable (that’s a word now, right?). But slow cooker mango chicken is both colourful and vibrant as well as delicious.

This slow cooker recipe is full of crisp vegetables, garden-fresh herbs, and ripe fruit – all ingredients that remind you of summer.

In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and cilantro. You KNOW this is going to be packed with flavour. Then add chicken thighs and onions and coat them in the sauce. Before covering the slow cooker, add strips of red bell pepper, mango cubes, and fresh cilantro on top. Cook on HIGH for 3 to 3 ½ hours or LOW for 6 to 7 hours.

Once the chicken thighs are completely cooked, remove them from the crock and cut it into bite-sized chunks, then add back to the crock. Stir in a little more cilantro and it’s ready to serve. We served this zesty chicken over rice and topped it with more fresh mango and a little thai basil. The semi-sweet rice soaks up the delicious, slow-cooked sauce while the fresh mango adds a pop of colour and cool bite atop the steaming chicken and rice.

Whether you’re hoping to use up all those fresh herbs in your summer garden or want to serve something that’s picture-perfect to impress the family, this slow cooker mango chicken fits the bill. And the best part? They’ll never guess it cooked from start to finish in your slow cooker.

Slow Cooker Mango Chicken
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  1. In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
  2. Top chicken mixture with mango, red pepper and cilantro.
  3. Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
  4. Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
  5. Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango and sliced Thai basil, if desired. Serve with Coconut Rice.
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Slow Cooker Chicken Tikka Masala

Friday, October 13, 2017 at 2:16 pm by

Hamilton Beach

 

 

Even if you aren’t familiar with Indian food, you’re sure to love Chicken Tikka Masala, and making it in the slow cooker couldn’t be any easier. This often spicy dish has chunks of chicken in a creamy orange sauce. It’s somewhat similar to butter chicken and is popular all over the world. This cross-cultural main course is usually served with basmati rice and naan, a popular Indian flatbread. First, the chicken is marinated in yogurt and spices before being braised with a masala sauce, a spicy tomato-based sauce, until it’s fall-apart tender. The overnight marinade and unique ingredients might take some time, but chances are you have most of the ingredients in the pantry already. You may want to have extra naan around for dipping and scooping up any extra sauce left on the plate.

Hamilton Beach

 

 

Slow Cooker Chicken Tikka Masala
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  1. Combine yogurt, turmeric, coriander, cumin, garam masala, cloves, ginger, 1 teaspoon salt and pepper in a large plastic zipper bag.
  2. Add chicken to bag. Seal and refrigerate overnight.
  3. Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and red pepper, cook until just beginning to soften, about 3 minutes. Stir in tomatoes, tomato paste and remaining 1 teaspoon salt until blended. Place in slow cooker.
  4. Drain chicken and add to slow cooker. Stir to coat chicken.
  5. Cover and cook for 3 hours on HIGH or 6 hours on LOW. Stir in heavy cream before serving.
  6. Serve over cooked rice with cucumbers and cilantro.
Recipe Notes

If using a slow cooker with a ceramic crock, cook vegetables in large skillet over medium-high heat.  Transfer ingredients to slow cooker crock and cook as directed.

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