SLOW COOKER CHICKEN POT PIE | KAREN'S KITCHEN STORIES
This slow cooker chicken pot pie is an easy and almost hands-free way to create chicken pot pie for a crowd.
Provided by Karen's Kitchen Stories
Total Time 5 hours 45 minutes
Prep Time 45 minutes
Cook Time 5 hours
Number Of Ingredients 18
Steps:
- Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
- Pour the mixture into a 6 to 7 quart slow cooker.
- Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
- Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
- Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
- Heat the oven to 425 degrees F.
- Pour the filling mixture into a 9-inch by 13-inch baking dish.
- Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
- Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.
Nutrition Facts : Calories 775.85, FatContent 47.98, SaturatedFatContent 15.98, CarbohydrateContent 29.64, FiberContent 3.50, SugarContent 4.46, ProteinContent 57.84, SodiumContent 769.17, CholesterolContent 307.11
PULLED PORK BBQ IN THE OVEN RECIPE : TASTE OF SOUTHERN
Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.
Provided by Steve Gordon
Total Time 7 hours 20 minutes
Prep Time 20 minutes
Cook Time 7 hours
Yield Varies based on weight.
Number Of Ingredients 19
Steps:
- Wash the Boston Butt under cold running water, pat dry with paper towels.
- Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
- Cut out any veins if visible.
- Sprinkle on some of the Worcestershire Sauce
- Sprinkle on just a little of the Liquid Smoke, not too much.
- Rub these two liquids into the meat, getting under any flaps of meat as well.
- Spread a layer of mustard over the meat and rub it around to coat all sides.
- Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
- Wrap securely in plastic wrap. Refrigerate overnight.
- Preheat oven to 250º.
- Remove meat from refrigerator and remove the plastic wrap.
- Place meat in foil lined shallow roasting pan and place in oven.
- After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
- Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
- Remove from oven, wrap tightly in foil, then wrap in a towel.
- Set aside on your counter or, place in cooler and, let rest for one hour.
- Pull the meat apart, chop if desired. Add vinegar sauce as desired.
- Enjoy!
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