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Juneau resident shares chicken crockpot recipe

Posted: Wednesday, October 22, 2008

October is all about crockpot recipes! Send in your favorites and let us share them with our readers.

R.V., of Ketchikan, sent in her warm artichoke dip recipe for J.G.

"This recipe can be doubled, and I like to hollow out a sourdough ball or use a crusty ciabatta loaf," R.V. said. "Fill the hollowed out bread with the hot mixture and use broken up inner bread to spread the dip on. This dip is also great served in a dish surrounded by veggies and/or crackers or Fritos."

Thanks so much, R.V., for your response. Keep those requests and responses coming!

Hot artichoke dip

1 cup Best food mayonnaise 1 cup good quality grated parmesan cheese 2 jars of marinated artichoke hearts, drained and patted with paper towels and chopped 1 can green chili - drained and chopped - to taste 1 can pimentos - drained and chopped - to taste

Combine all ingredients (green chili and pimentos are optional, but yummy)! Place in a baking dish and bake at 350 degrees until bubbly and starting to brown, about 25 minutes.

RECIPES SHARED:

"This crockpot recipe has no formal name, but it sure gets rave reviews and is versatile in serving methods," said J.M., of Juneau.

Thanks, J.M., for sharing your recipe.

Chicken crockpot recipe

2 cans (14-ounces each) black beans, drained 1½ cup frozen corn 4 boneless, skinless chicken breasts 1 jar (12 to 16 ounces) of your favorite salsa

Place all ingredients in a crock pot, layering beans, corn, chicken and salsa on top. Cook in crock pot on low for 8 to 10 hours.

Optional: Can be served over rice, in tortillas or by itself. Garnish with cheese, sour cream, guacamole, if desired.

Yield: 4 to 6 servings.

"When I'm going to be away from home for a day, this is a great way to have dinner waiting for me," said F.K., of Juneau. "I usually cook noodles to have with the chicken, as there is plenty of sauce." Thanks, F.K., for your submission.

Chicken paprikash

4 chicken legs, skin removed 4 chicken thighs, skin removed 1 can (10.75 ounces) low-salt cream of mushroom soup 2 tablespoons paprika ½ cup nonfat sour cream

1. Place chicken in a 3½ quart (or larger) slow cooker. In a small bowl, mix together soup and paprika. Spoon over chicken.

2. Cover and cook on low for 8 to 10 hours, until chicken is tender. Remove chicken and whisk sour cream into cooking liquid. Serve chicken with cooking liquid.

Yields: 4 servings.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.



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