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cmrichsw

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    Do you use a slow cooker?

    in Western Food in Thailand

    Posted

    Nothing like cooking at Home

    Crockpot Chicken and Dumplings

    1 sweet onion, diced
    1 cup chopped carrots
    2 garlic cloves, minced
    2.5 pounds boneless, skinless chicken breasts or combination with thighs
    1 tbsp tarragon
    1/2 teaspoon flour
    56 (?) ounces low-sodium chicken stock
    2 tablespoons butter
    2 tablespoons flour
    1/2 cup half and half

    dumplings
    1 1/8 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons cold butter, cut into small pieces
    1/2 cup milk (whole, 2% or 1%)

    In the bottom of your crockpot, layer onions, carrots and garlic. Season chicken breasts with salt and pepper then lay them on top.

    Heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook for 2-3 minutes to create a roux, until it's golden in color. Add in 2 cups of chicken stock and mix well, bringing to a boil. Cook for 4-5 minutes, stirring, then remove from heat and pour over the chicken and vegetables. Add remaining chicken stock, put the lid on and cook on low for 6 hours.

    After 6 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts. (This should be easy since they have cooked so long.) Stir half and half into the crockpot, then recover while you make the dumplings. In a bowl, combine flour, sugar, baking powder, salt and pepper. Crumble in butter with your fingers and rub into the flour until evenly dispersed and coarse crumbs form. Add in milk, stirring well just until a sticky dough forms. Use a tablespoon measure and add small scoops of the dough into the crockpot, starting by placing them around the outside first, then the inside. Cover and cook for another 1-1.5 hours, until dumplings are cooked but soft and not longer raw in the middle. Taste and season additionally if desired.

     

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    Do you use a slow cooker?

    in Western Food in Thailand

    Posted

    Yumm

     

    Crock Pot Chop Suey

     

     

     Serving Size  : 1    Preparation Time :0:00

     Categories    : Pork                             Poultry

     

       Amount  Measure       Ingredient -- Preparation Method

     --------  ------------  --------------------------------

        3                    pork shoulder chops, boned, well trimmed -- diced

        2      cups          cubed cooked or raw chicken

          1/2  cup           chicken broth

        1      cup           diagonally sliced celery

        2      teaspoons     soy sauce

          1/2  teaspoon      sugar

                             salt

        1 1/2  cups          thinly sliced water chestnuts

        1 1/2  cups          julienned bamboo shoots

     

     serves 4

     

     Combine all ingredients in Crock-Pot; stir well.  Cover and cook on Low for 8 t

     o 10 hours or on High for 4 to 5 hours.  If desired, thicken sauce with a corns

     tarch-water paste just before serving.

     

     Double recipe for a 5 quart Crock-Pot.

    • Like 2
    • Thanks 1

    Do you use a slow cooker?

    in Western Food in Thailand

    Posted

    I make this often for a dinner party - Delicious 

     

    image.png.c24d0b5449523ffb16be4d5aa690e115.png 

    Amazing Pork Tenderloin in the Slow Cooker

    Prep 15 m

    Cook 4 h

     "This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"

    Ingredients

    ·       1 (2 pound) pork tenderloin

    ·       1 (1 ounce) envelope dry onion soup mix

    ·       1 cup water

    ·       3/4 cup red wine

     

    ·       3 tablespoons minced garlic

    ·       3 tablespoons soy sauce

    ·       freshly ground black pepper to taste

    Directions

    1.      Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

     

    Amazing Pork Tenderloin in the Slow Cooker.docx

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