Slow Cooking

Lemon Garlic Chicken

Posted on Jul 21, 2013 | 5 comments

An easy chicken dinner can be a life saver- I always have chicken in the freezer. This recipe can use thighs or breasts, fresh or frozen, slow cooker or oven. Easy and versatile? My kind of recipe.

Lemon Garlic Chicken
Recipe Type: chicken
Author: Authentic Plate
Prep time:
Cook time:
Total time:
Serves: 4
This check makes a wonderful backup, either shredded or sliced to keep in the fridge to top salads or use in wraps.
  • 8 chicken thighs or 4 breasts
  • 1 head of garlic, cloves peeled
  • 1 red onion, sliced
  • 1 whole lemon
  • salt and pepper
  • 1 tsp each: marjoram, thyme, rosemary, savory, sage, oregano, basil
  1. Line slow cooker or baking dish with onions and garlic.
  2. Layer chicken evenly.
  3. Zest, the juice lemon over chicken.
  4. Season generously,
  5. For slow cooker, cook on low for 6 hours. For oven, cover with aluminum foil and cook at 375 for 30 min if fresh and approximately 60 min if frozen.


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Mediterrean Chicken

Posted on Mar 16, 2011 | 16 comments

Mediterranean Chicken

4 boneless, skinless chicken breasts (or 1 lb of thighs)
1/2 red bell pepper, diced
1 can diced tomatoes
1 can chopped olives
Handful of fresh basil, chopped or 1 tbsp dried basil


  1. Combine all ingredients in 6 qt slow cooker.
  2. Cook on low for 6-8 hours. If you have a temp probe on your slow cooker, I like to use it with chicken if you aren’t looking to shred it. 

{I really like this super simple, easy to make recipe. It makes a great seasoned chicken breast for salads or sandwhiches. For dinner, I serve it with a green salad or with cous cous and sauteed veggies.}

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Slow Cooker: Honey Mustard Chicken

Posted on Feb 11, 2011 | 5 comments

Honey Mustard Chicken

1 lb boneless, skinless chicken breasts
1 onion, chopped
3 garlic cloves, chopped
1 tsp dried thyme
1 tsp oregano
1 tsp parsley
1 tbsp honey
3 tbsp dijon or spicy brown mustard
1 cup chicken broth


  1. Put the chicken into the crockpot and combine with garlic, seasonings, honey, mustard and broth. 
  2. Cover and cook on low for a minimum of five hours

  {This is an inexpensive, super easy and versatile dish. I usually cut the chicken into tenderloins and use it for multiple dishes. It tops a salad perfectly or can be served alongside potatoes, rice, or just about anything else. My favorite thing about this dish is freezing it. :) Whenever I purchase chicken breasts, I combine everything except the chicken broth in a freezer bag and stick in my chest freezer. On a given day, I pop the contents fully frozen into the crockpot and dinner’s ready 5-6 hours later. *love*}

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Freezer and Crockpot to the Rescue

Posted on Feb 10, 2011 | 1 comment

Today, I love my appliances.

Because I’m not feeling so hot. I could tell it was going to be an off day when I woke up congested and with a scratchy throat. By nap time, the day was going downhill fast.

So I reached for my freezer inventory and dug out a dinner that I wouldn’t have to touch.

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Slow Cooker Butternut Squash Soup

Posted on Feb 8, 2011 | 14 comments

I used to make this soup on the stove top (and sometimes still do) but I LOVE using my slow cooker. I put it together while Monkey is eating breakfast or taking his morning nap and I’m set for the rest of the day. As an additional bonus, it’s Paleo friendly and a totally “clean” recipe!

Today, I had some leftover roasted sweet potatoes and apples so I threw those in too. 

Slow Cooker Butternut Squash Soup

1 butternut squash
2 tbsp olive oil (I often leave this out and spray with olive oil spray)
4 cups chicken or vegetable broth
2 small onions, diced
2 small apples, peeled and cubed
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/8 tsp cumin


  1. Cut the Squash in half lengthwise. You can make this easier by microwaving the whole squash for a couple of minutes to soften the skin. Remove the seeds and pulp. Brush or spray with olive oil on the inside of the squash and roast in the oven cut side up at 400 degrees for 15 minutes or until the skin peels away from the flesh. 
  2. While the squash is roasting, plug in the slow cooker and turn to high. 
  3. Add the broth, onions, and apples.
  4. Add the seasonings and cover to heat. 
  5. When the squash has finished roasting, remove skin and add to the pot. 
  6. Cover and cook on low for 6-8 hours or on high for 4 hours. Carefully blend with an immersion blender. 

{I really love this soup. It’s hearty and satisfying with a creamy texture despite not having any dairy. It’s one of those soups that I use to finish off left over veggies- sweet potatoes, parsnips, celery, and carrots have all made an appearance. I usually roast them with the butternut squash. Or, in today’s case, I used leftover roasted veggies from last night’s dinner!}

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Taking Small Steps: Routines

Posted on Jul 6, 2010 | Comments Off on Taking Small Steps: Routines

As we gear up for another deployment, I’ve been making a serious effort to really get into a routine. With my Soldier’s schedule so irregular, an 11 month old who has yet to realize there is such a thing as a schedule, and my own organization struggles- we have had ZERO routine lately. Which in my world equals chaos.

My mom always said I was a “creative” child. My teachers always agreed. My brothers said I was scatterbrained. I’m sure my husband agrees more with my brothers.

In general, I’m a very organized person. But that’s because I have to be. If my “stuff” is not highly organized, I’m a wreck because my brain is always spinning- things to do, long term plans, ideas for the house, books I’m reading, recipes I want to try, projects, etc…

Routines ground me, help me focus, keep me going in the right direction.

While my Soldier was off TDY, the Monkey and I found a pretty solid routine that let both of get plenty sleep, most of the housework get done, and I even had some Me time. This week, Soldier is home so we’re figuring out how to maintain that routine with him added to it.

There are a few things that I’ve found really help me:

  1. My morning is really determined by the night before. If I take the time to pick up the living room, make sure the kitchen is wiped up and all the things I need first thing in the morning are laid out, my day hits the ground running. While I’m a morning person, I tend to forget small things in the  morning so having it taken care of the night before just makes things that much easier. 
  2. I eat the same thing for breakfast for a week. Another one of those small things that just take the thinking out of the morning.
  3. Using my slow cooker at least 4 times a week. Whether it’s the whole dinner or just one component, using my slow cooker to help with dinner usually means that we eat earlier, spend less time in the kitchen and spend more of the evening as a family. 

These are not hard and fast rules, just general guidelines that I try to incorporate in order to make the day flow a little smoother.

What’s your trick for making your family’s day flow?

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