Photo: Poached Chicken and Vegetables with Couscous Recipe
Ingredients
- 8 pieces boneless, skinless chicken breast (4 are for Portuguese Chicken recipe)
- Salt
- 1 large carrot, peeled and sliced diagonally into 1/2-inch slices
- 3 ribs celery, cut into 2-inch pieces on an angle
- 1 small to medium onion, cut into 1 1/2 inch chunks
- 1 bay leaf, fresh or dried
- 4 sprigs fresh thyme
- 6 cups chicken stock
- 1 cup instant couscous
- 10 blades chives, snipped or chopped, garnish
- 1/4 cup chopped flat-leaf parsley, for garnish
Directions
Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
Refrigerate or freeze the whole breast pieces for Portuguese Chicken.
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By kensherry_8131179
Toronto, Ontario
on June 22, 2011
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I'm always looking for new slow cooker recipes that are quick & easy. I'll definately try this one. For someone who works outside the home, adding ingredients at the midpoint in cooking wouldn't be convenient. Hopefully it won't make too much difference adding the onions & thyme at the start. Thanks for this recipe idea.
By Aseleener
Middleville, MI
on September 11, 2009
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I tried this recipe once, about 5 years ago, and thought it would make a good slow cooker dish. I have been making it that way ever since. Here is how I do it:
Slow Cooker Poached Chicken and Vegetables
Ingredients:
48 oz. chicken broth
? cup tomato sauce
4 chicken breast cutlets, cut into large chunks
4 carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
4 oz. fresh mushrooms, sliced
4 cloves garlic
? cup frozen pearl onions
1 tsp dried thyme (or ? tsp fresh
1 cup couscous, uncooked
Directions:
Place chicken broth in slow cooker. Add tomato sauce and whisk to combine. Add chicken, carrots, mushrooms, and garlic. Cover and cook on low for 3 hours.
Add onions and thyme and cook an additional 3 hours. Put couscous into a small bowl. Add 1 cup of cooking liquid from slow cooker. Cover bowl tightly and let sit for 5 minutes. Remove cover and fluff with a fork.
To serve, place couscous in a bowl. Remove chicken and veggies with a slotted spoon and place on top of the couscous. Spoon some of the broth over it if desired.
Makes 4 servings.
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It takes about 5 minutes to throw into the slow cooker and is great for busy weekdays. Thanks for a great idea, Rachael.
By ellelebowitz_75...
New York, NY
on March 05, 2009
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My husband and I simply loved this dish. Quick, easy, healthy and delicious - the total package. Only thing I did differently was to add a pinch of red pepper flake to the liquid while cooking and finished the broth with the juice of half a lemon to wake it up a bit.
I also added the juice of half a meyer lemon to the couscoous when I added the broth for extra flavor. To dip the chicken I used chili garlic sauce. Wonderful, wonderful! I will make this over and over again. Just finshed the first batch and plan to make it again again tonight!
Read all 19 reviews