Crockpot Chicken and Vegetables

This isn’t an exciting meal, but it’s simple and easy. Sometimes you just need simple and easy. Served with a side salad, it’s perfect for a lazy Sunday dinner.

Crockpot Chicken and Vegetables

1 large sweet onion, chopped
1 pound small new potatoes, halved
1/2 pound baby carrots
1/2 pound fresh green beans
2 – 4 boneless, skinless chicken breasts
2 tablespoon olive oil
salt and pepper, to taste
3/4 cup chicken broth
3 tablespoon cornstarch
1 tablespoon soy sauce

Layer the onions, new potatoes, carrots, green beans into the crockpot. Top with the chicken breasts. Drizzle the olive oil over the chicken and veggies. Season with salt and pepper.

Combine the chicken broth, cornstarch, and soy sauce. Pour over the chicken and veggies.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the chicken is cooked through and the veggies (especially the potatoes) are tender. Stir this dish occasionally while it’s cooking.  If the sauce is getting too thick, add a little more chicken broth.

Advertisements

Savory Zucchini Pie

Savory Zucchini Pie

Savory Zucchini Pie is great for a light lunch or dinner. Since it is very quiche-like, it is also perfect for breakfast. No matter what meal you eat it for, it is sure to become a favorite. Jazz it up with the addition of herbs. Basil, cilantro, or oregano are all delicious additions to this pie.

Slice of Savory Zucchini Pie

Savory Zucchini Pie

1 prepared pie crust (I just use store-bought)
2 tablespoons butter
1 small onion, chopped
3 medium-sized zucchini, halved lengthwise and then thinly sliced (about 4 cups)
1 carrot, peeled and shredded
2 eggs, beaten
1 cup shredded cheese (I like a combo of cheddar and mozzarella, but feel free to use your favorite cheese)
salt and pepper, to taste

Preheat the oven to 375º F.

Melt the butter in a skillet over medium-high heat. Add the onions and sauté until soft, stirring often. Add the sliced zucchini and continue to sauté until tender. Add the shredded carrot and season with salt and pepper. Remove from the heat. Combine the beaten eggs, cheese, and a little more salt and pepper together. Add the egg and cheese mixture to the zucchini mixture. Pour into the pie shell. Bake for 35 minutes, or until a toothpick inserted into the middle of the pie comes out clean.