Slow Cooker
Caramelized Onion Chicken with Egg Noodles
Green Beans with Pecans
Ingredients
- 2 Tbsp olive oil
- 3 onions, thinly sliced
- 3 lb boneless, skinless chicken thighs
- 2 Tbsp all-purpose flour
- 2 tsp garlic salt
- 1 tsp pepper
- 1 tsp dry mustard
- 1 tsp paprika
- 1½ cups low-sodium chicken broth
- 1 bay leaf
- 1 (12-oz) pkg whole-wheat egg noodles
Instructions
- Heat oil in a large skillet over medium heat; add onions, and cook 15 minutes or until tender and lightly browned, stirring occasionally.
- Transfer onion mixture to a 5- to 7-quart slow cooker. Top with chicken.
- Combine flour, garlic salt, pepper, mustard, and paprika. Sprinkle mixture evenly over chicken. Add broth and bay leaf.
- Cover and cook on LOW 8 hours. Remove bay leaf. Chop 2 cups chicken, and reserve for Chicken Pasta Salad with Pecan Vinaigrette recipe.
- Cook noodles according to package directions. Serve chicken mixture over noodles.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 lb fresh green beans, trimmed
- ½ tsp salt
- ½ tsp pepper
- ½ cup chopped pecans, toasted
Side Dish Instructions
- Heat oil in a large skillet over medium-high heat. Add beans, salt, and pepper.
- Cook 6 minutes or until beans are crisp-tender, stirring often. Stir in pecans.
Slow Cooker Meal Plan
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