This has to be one of my favorite slow cooker meals. An Italian Style Chicken that will be devoured!
Welcome to the September edition of The Secret Recipe Club. This is my third month and I’m having so much fun! What is the Club you ask? Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe to make and creates a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. I think this is such a cool concept! And since there are four groups, each Monday of the month is a new “reveal day.” You’re going to just LOVE the blog I was assigned and drool over the recipe I made.
This month my assigned blog was bcmom’s kitchen. Anna’s like me; a recipe is merely a suggestion, take it and make it your own. And, she reads cookbooks for fun. Yep, me too. If I’m in a bookstore that is the first aisle I head too. One of the sayings she has on her site reads “Where towels are for drying, and the white spoons don’t go in the tomato sauce!” LOL! I couldn’t agree more.
There are tabs for all categories of recipes on her site. I first noticed the Chicken Breasts Stuffed with Sundried Tomato, Spinach and Feta. All my favorties rolled into one dish. YUM. BUT…. Hubby hates feta so that’s a recipe I’ll have to make one night while he’s working. The Slow Cooker Mac N Cheese also caught my eye. Who doesn’t love Mac N Cheese? But, what I finally found was a perfect gem; Slow Cooker Italian Style Chicken. I pretty much had all the ingredients in the pantry so I was set to go from the start.
For this recipe, I planned well ahead and soaked my beans overnight. I try hard not to use canned beans since they tend to have a lot of sodium. I grabbed a cup of dried beans and placed them in a pan with water covering them by an inch. I let them soak for 12 hours then cooked them up the next morning. I added a teaspoon of Mrs. Dash Italian Medley seasoning so the beans were full of flavor when they were done.
This recipe also called for 2 tablespoons of quick cooking tapioca. I can’t stand tapioca. I don’t know if it’s a texture thing or a flavor thing, but I just can’t eat it. Hubby begged me to leave it in but I veto’d that in a heart beat. I figure it would still be good without it after looking over all the other ingredients. I also used fresh roasted garlic instead of garlic powder. Like I said above, take a recipe and make it your own.
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