Slow-cooker Chicken-and-Squash Casserole helps slow down at least part of life

“Slow things down!” That cry seems to emerge again and again as the holiday steamroller begins its annual procession toward us. All we really want for Christmas is more time—and more time to savor our experiences.

I liked a recent magazine feature that rounded up some good slow-cooker recipes. While activity elsewhere is at a fever-pitch, preparing the family meal doesn’t have to be. Throw some healthy items into a slow-cooker and let that kitchen appliance put at least part of your life on a crawl.

We enjoyed Chicken-and-Squash Casserole that featured slices of yellow squash and zucchini and cooked chicken with a sauce layered around it. It can be left simmering all day. At mealtime you’ll thank yourself for getting this little jewel assembled hours beforehand. (In a pinch, the meal also can be layered into a casserole dish and baked in the oven on 350 degrees for 30-40 minutes.)

Chicken-and-Squash Casserole

2 pounds yellow squash, sliced

1 pound zucchini, sliced

1 large onion, chopped

1 teaspoon salt (or salt substitute)

1/2 teaspoon pepper

1 (14.5-ounce) can diced tomatoes

4 cups chopped cooked chicken

1 (10 3/4-ounce) can cream of chicken soup

1 (8-ounce) container sour cream (I used fat-free)

1/3 cup chopped fresh basil

2 garlic cloves, minced

2 cups soft, fresh breadcrumbs

3 cups (12 ounces) shredded sharp Cheddar cheese

1/3 cup (1 1/2 ounces) shredded Parmesan cheese

Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at high 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper. Drain tomatoes well. Press between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-quart slow cooker. Repeat layers twice. Top with Parmesan cheese. Cover and cook on high 4 hours or until bubbly and edges are golden. Uncover and cook on high 30 minutes. Let stand 10 minutes before you serve. Makes 6 servings. (Source: Southern Living, November 2012)

Slight drop in temps summons Soup Night and Slow Cooker Broccoli-Cheddar

Soup Night in the middle of August? Yes ma’am/sir, we had one of those. A few days ago we experienced a brief break from our outdoor ovenlike temps, with a slight nip of fall in the air—a promise that we won’t always be roasting. Seemed like a good prompt for some slow-cooker soup.

I got a great recipe from a magazine ad by cabotcheese.coop; it featured the most gorgeous photo of Slow Cooker Broccoli-Cheddar Soup. I grabbed some fresh broccoli from the grocery and got these ingredients stuffed into my crockpot in a flash.

The outcome was major-delicious. A few days ago soup would have just added to the misery everyone felt from the sweatbox outdoors, but on this little jewel of a cooler day, dropped into the middle of a heatwave, it was a perfect dinner item.

Back-to-school’s on Monday; can a little bit of autumn be very far away?

Slow Cooker Broccoli-Cheddar Soup

2 tablespoons salted butter

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 (14.5-ounce) cans chicken broth (or homemade chicken broth)

2 cups peeled and diced boiling potatoes

3 cups broccoli (chopped florets and thinly sliced stems)

1 (12-ounce) can evaporated milk

12 ounces sharp cheddar, grated (about 3 cups)

1 teaspoon fresh lemon juice

ground black pepper to taste 

In a large skillet over medium-high heat melt butter. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring, for 30 seconds longer. Gradually whisk in 1 can broth and stir until mixture is simmering and thickened. Transfer onion mixture to slow cooker. Add potatoes and remaining can of broth; stir to combine. Cover and cook on high setting for 2 hours or until mixture starts to simmer. Stir in broccoli and evaporated milk. Cover and cook 30 minutes longer or until broccoli is tender. Add cheese and stir until it is melted. Stir in lemon juice; season with pepper. Makes 6 servings. (Source: Southern Living January 2012 advertisement—in the recipe, Cabot brands are recommended)

Make some summer days lazy with this Chicken and Sweet Potato Stew

Lazy summer days? Well, any more, they’re hardly lazy. Summer has its own hectic pace, with so much to do within so little time. After all, July 4th is already passed. Time marches on toward Labor Day and back to school.

But a recipe such as this one, furnished by the Chickasaw Nation Nutrition Services, is just the simplest, so go ahead and be lazy! Throw all ingredients into a slow cooker. The chicken doesn’t even have to be browned beforehand. Open a package of chicken breasts, cut them into chunks, toss in some peeled sweet potatoes and a few other items. Three hours later, dinner’s ready. The chicken, sweet potatoes, and mushrooms make a dandy combination. A few blogs ago I mentioned that I had served Black Bean and Corn Salad alongside this recipe and promised to feature it later. With so many peach dishes to write about in recent days, I almost forgot, but here is it—truly the makings of an easy, healthy dinner to remember.

Chicken and Sweet Potato Stew

4 chicken breasts, cut into chunks (approximately 1 pound)

2 pounds sweet potatoes, cut into chunks

1/2 pound mushrooms, sliced

1/2 cup chopped onion

4 garlic cloves minced

1 cup white cooking wine

1/2 teaspoon rosemary, dried

1/2 teaspoon black pepper

1 1/2 tablespoons white wine vinegar

Place the chicken, sweet potatoes, mushrooms, onion, garlic, white wine, rosemary, pepper, and vinegar in a 6-quart slow cooker. Stir to combine. Put the lid on and cook on high for 3 hours or until potatoes are tender and chicken is cooked through. Makes 7 1-cup servings.