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Thanks to all who participated in our favourite slow cooker recipe question! We’ve compiled your recipe submissions and our test kitchen will consider them when planning one of our upcoming Most Loved cookbooks. It’s great to hear which recipes our readers and their families love. Check out The Best Chicken Dish. This recipe is hand-picked as a favourite from our very own test kitchen staff. Enjoy!
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Winner!
Congratulations to our winner of three Most Loved cookbooks, Kathy S., from Alberta. Her favourite recipe is the Stuffing from Slow Cooker Recipes. Thank you to everyone who entered!
- Jennifer Robblee, Mktg. Coordinator | |
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Hot Deal
Share slow cooker recipes with friends, or add to your collection! Now until Nov 15, both Slow Cooker dinners & Slow Cooker recipes are 50% off!
Now: $7.99 CAN, $6.49 US/INTL
Was: $15.99 CAN, $12.99 US/INTL | 
Now: $7.99 CAN, $6.49 US/INTL
Was: $15.99 CAN, $12.99 US/INTL |
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| | | | The Best Chicken Dish |  print friendly version
Colourful and full of flavour, this is sure to become a favourite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta. | | | | Cooking oil | 1 tbsp. | 15 mL | | Lean ground chicken | 1 lb. | 454 g | | | | Can of chickpeas (garbanzo beans), | 19 oz. | 540 mL | | rinsed and drained | | Finely chopped onion | 1 cup | 250 mL | | Salt | 1/4 tsp. | 1 mL | | | | Sun-dried tomato pesto | 1/3 cup | 75 mL | | All-purpose flour | 1 tbsp. | 15 mL | | Can of diced tomatoes (with juice) | 14 oz. | 398 mL | | Balsamic vinegar | 1 tbsp. | 15 mL | | Granulated sugar | 1/2 tsp. | 2 mL | | Salt | 1/4 tsp. | 1 mL | | | | Chopped red pepper | 4 cups | 1 L | | Finely chopped zucchini (with peel) | 1 cup | 250 mL | |
| | | Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
Add chickpeas, onion and first amount of salt. Stir.
Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp. Serves 8.
| | | | 1 serving: 232 Calories; 11.2 g Total Fat (1.6 g Mono, 1.1 g Poly, 0.4 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 4 g Fibre; 14 g Protein; 353 mg Sodium | | | | Make Ahead: The night before, chop vegetables. Chill overnight in separate covered bowls. Scramble-fry ground chicken until no longer pink. Drain. Chill overnight in separate covered bowl. Assemble and cook as directed. | | | | | | Reprinted from Slow Cooker Dinners © Company's Coming Publishing Limited |
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