Thursday Recipe - GF Chicken Pot Pie Gravy

So I wanted chicken pot pie, but I didn't want to bother with the crust. Or with turning the oven on. I ended up throwing everything in my crockpot. Delicious, easy, and bonus, no heat from the oven. I tossed rice in the rice cooker to go under it but you could do mashed potatoes or biscuits or whatever you want.

GF Chicken Pot Pie Gravy

1/2 onion, chopped
2 carrots, peeled and diced
2 chicken breasts, about 1-2 lbs, cut in bite-size chunks
1 c. sliced mushrooms, OPTIONAL
1 T. bouillon OR 1 cube

1 t. dried parsley

1/2 t. garlic powder

1/2 t. salt

1/4 t. black pepper

2 c. hot water

3 T. cornstarch

1/2 c. cold water

1 c. frozen peas

Dump the onion, carrot, chicken, and mushrooms in a medium crockpot, 1/5-2 quart size should be fine. Sprinkle parsley, garlic, salt, and pepper over the top. Pour the 2 c. hot water on top. Cook on low for 3-4 hours.

1 hour before serving, stir cornstarch into 1/2 c. cold water. Pour into chicken gravy. Stir well. Add peas. Cover and cook for another 45-60 minutes, until thick and hot. Add more salt and pepper to taste.

Serve over rice, mashed potatoes, biscuits, toast, quinoa, or whatever you like.

Thursday Recipe - Balsamic Herb Chicken

This is a strange dish, kind of like Italian sweet and sour chicken. It's pretty tasty, though. We served it over rice with fresh steamed asparagus on the side. They all went really nicely together.

Balsamic Herb Chicken

1 1/2 lbs boneless skinless chicken breast, cut into serving size chunks
1/3 c. balsamic vinegar
2 T. brown sugar
1 t. dried parsley OR 1 T. fresh chopped parsley
1/2 t. dried oregano OR 1 t. fresh oregano leaves
1/2 t. garlic powder
1/4 t. dried rosemary OR 1 sprig fresh rosemary
1/4 t. dried thyme
1/4 t. dried marjoram, if you have it

Place chicken chunks in a smallish crockpot - my 1.5 quart was perfect. Mix together vinegar with sugar and herbs. Pour over the chicken. Cook on high for 2-3 hours, low for 4-6 hours.

If you want a thicker sauce: 30 minutes before serving, stir 2 T. cornstarch into 1/4 c. cold water. Stir into chicken and sauce. Cover and cook the remaining 30 minutes or until sauce thickens and turns clear again.