I ran across this crock pot recipe and it sounds interesting to me. And it looks very easy. Definitely use thighs in this one because I think breasts would overcook. Thighs will not overcook even if you have the crock pot going all day while you’re at work.
The recipe calls for green onions but never said what to do with them. I think I would brown some regular onions with the chicken thighs and use the green onions on top after it’s finished cooking.
Also, I’m not crazy about 1000 Island dressing which is what this recipe refers to as Russian dressing. Perfectly acceptable substitutes would be bottled French or Catalina dressing, which is what I would use. Serve over rice or noodles.
Slow Cooker Moscow Chicken
6 chicken thighs
6 slices bacon
2 cloves garlic, chopped
2 green onions, chopped
½ tsp grated ginger root
1 (10 fluid ounce) bottle Russian-style salad dressing
Salt and pepper to taste
Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly. It just needs to be browned at this point, not cooked through.
Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on low heat for 5 to 6 hours. Season to taste with salt and pepper.
—kwc—
In my family we have been eating a lot of beef lately and I am so ready for some chicken or seafood. Since we’ve already got a chicken thigh thing going on, here’s another one. If you don’t feel like making the dressing, I have had a similar salad with bottled Catalina dressing and it was perfect.
Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing
6 cups Romaine lettuce, chopped and packed
1 red bell pepper, diced
1 cup English cucumber, diced
1 cup cherry tomatoes, halved
3 scallions, thinly sliced
1 tbsp plus 1 tsp extra-virgin olive oil
1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
3/4 tsp kosher salt, divided
1 pound boneless, skinless chicken thighs
1 tbsp taco seasoning
12 corn tortilla chips
1/4 cup crumbled Cotija cheese
For the dressing:
1 tbsp lime juice
1 tbsp white wine vinegar
1/2 tsp honey
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup cilantro leaves, lightly packed
1/4 cup extra-virgin olive oil
Char the corn: Heat 1 teaspoon olive oil in a medium or large heavy-bottomed skillet over high heat. When the oil is hot, add the corn. Season corn with 1/4 teaspoon salt and cook, stirring occasionally, until blackened in spots and tender, about 3 minutes. Transfer to a plate.
Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
In the same skillet used to cook the corn add 1 tablespoon of olive oil and set over medium-high heat. When the oil is hot, add the chicken and cook until deeply brown along the bottom and the flesh turns opaque about halfway up the side, 4 to 5 minutes. Flip the chicken and continue cooking, until brown on the second side and fully cooked, another 3 to 5 minutes.
Transfer cooked chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
Place the lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil into a blender and blend until smooth. Add 1 tablespoon of water, if needed, to get the blender going. Alternatively, make this dressing by hand. Finely chop the cilantro and place in a medium bowl. Combine all salad dressing ingredients and whisk until smooth.
Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.
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