Monday, February 11, 2008

An Amazing Dinner!

After I had Taeya my church family brought meals over for Phil and I. The meals were all delicious but one was especially so. I asked for the recipe and made it this week. It's a crockpot dish, healthy and costs very little per person to make. If you like flavorful food you'll love this! You end up with a whole cooked chicken and gravy. It tastes great served over rice.

Disclaimer: I don't like onions OR green peppers but I LOVE this dish which has a good amount of both. Even if you don't like those ingredients, try it out because you taste FLAVOR not onions or green peppers.

This recipe is from: Fix it and Forget It Recipes for Entertaining. The recipe is called "Sunday Roast Chicken" and was created by Ruth A Feister.

Edit: I couldn't find savory at the store so I made do without. The original recipe also calls for 1 Tbsp. of salt but it was a tad too salty for me so I lessoned it to 1 1/2 tsp. salt.

Sunday Roast Chicken
Makes 4-5 servings

Seasoning Mix:
2 tsp. paprika
2 tsp. pepper
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic
1 1/2 tsp. dried basil
1 tsp. dry mustard
1 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. savory

2 Tbsp. butter
2 cups chopped onions
1 cup chopped green pepper
1 roasting chicken
1/4 cup flour
1-2 cups chicken stock

1. Combine seasoning mix ingredients in a small bowl.
2. Melt butter over high heat in skillet. When butterstarts to sizzle, add chopped onions and peppers, and 3 Tbsp. seasoning mix. Cook until onions are golden brown. Cool.
3. Stuff cavity of chicken with cooled vegetables.
4. Sprinkle outside of chicken with1 Tbsp. seasoning mix. Rub in well.
5. Place chicken in large slow cooker.
6. Cover. Cook on low 6 hours. (I cooked on Medium about 3 hours and it turned out perfect).
7. Remove chicken from slow cooker and debone. (Mine fell apart removing it so I had to debone it. You can serve it whole if you'd prefer).
8. Empty vegetable stuffing into juices at the bottom of the slow cooker (or saucepan). Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

I served this over rice with peas and it was delicious! The book suggests mashed potatoes and green beans.

Future Time Savers & Tips: I had 4 cups of stock so I used one and froze the other three individually. You need 1 green pepper and 1 medium/large onion for the amount needed in this recipe. I had two green peppers so I cut up the extra and froze it. When I mixed my spices, I actually measured each spice out three different times so the next two times I make this I won't have to measure the spices, it'll already be done for me. I do hope someone out there tries this recipe out. It's REALLY good!

6 comments:

the Indian woman said...

Hey Megan,

I love this recipe and I can almost taste it in my mouth. I will try it soon as soon as I can buy a roasting chicken. I'll put a recipe soon of my Indian cooking. Do you like Garbanzo beans?

Joanna (not Johanna) :)

SJ said...

Thanks - I love new recipes - - especially ones that I can do easily like in the crock pot :)

Julie said...

That sounds yummy!

Shannon said...

hmmm, I have a roasting chicken in my fridge ready for roasting. I think I have everything (except the savory, whatever that is)

thanks for sharing recipes. I love recipes!! Especially ones that someone else has tried and loves. (yanno, instead of just a pretty picture in a book)

starlight11500 said...

Megan, I think the reason I said I felt like a cow at the wedding was becuase EVERYone around me was super skinny. sigh. Anyway, thanks for the encouraging words. That dinner sounds yummy, I'll have to try it!

jenylu said...

Cheap and yummy sound good to me -- I will give it a try soon.

Taeya's snowsuit pictures brought much delight here. :)