For us city kids who don’t have a backyard for grill and maybe don’t want to heat up our joke-sized kitchen with a grill pan or skillet in the summer months, a slow cooker is a life-saver. Aside from the fact that it doesn’t generate a ton of heat, it does the hands-on part so you don’t have to stand over the stove or man the oven.
When I found out that this month’s Recipe ReDux theme was slow cooker recipes, I knew I wanted to share this chicken. It’s one of my go-to’s for weekend meal prep. It’s great for using in all kinds of dishes like salads, stir-fry, sandwiches, and soups.
Here, I throw some over a salad with a ginger kombucha miso tahini dressing—a refreshing summer twist on salad dressing.
Herbed Slow Cooker Chicken
- 1 lb boneless, skinless chicken thighs
- Water or low sodium broth
- Juice of one lemon (about 2 tablespoons)
- 1-2 tablespoons herbes de Provences
- ¼ cup ginger kombucha
- ¼ cup tahini
- 1 teaspoon white midi paste
- 1-3 teaspoons water to thin out (optional)
- 10 cups mixed greens
- 4 cups mixed vegetables of your choice
- 1/2 cup goat cheese (optional)
- Place chicken, water or broth, lemon juice, and herbs in a slow cooker. Cook on low for four hours.
- To make salad dressing, whisk together ingredients until smooth.
- To serve, toss greens and vegetables with cooked chicken and dressing. Divide between 4 plates. Garnish with goat cheese if desired.
Do you use a slow cooker? What do you like to make with it?
The Recipe ReDux is a monthly recipe challenge founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
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