Crockpot Braised Chicken & Red Cabbage

It's been awhile since I've posted anything here, not because I haven't been cooking but because life has been busy, and I've mostly been retreading familiar recipes...the ones I've posted here!  I've said before that the main reason I started this blog was for my own personal reference, and I've gotten some good mileage on that front in the last few whiles.

The kidlets get bigger and bigger, and they're doing more and more sports/homework/etc. during what used to be my cooking/prep time.  I've been keeping up by using the crockpot, and I'm needing to expand our repertoire.

This is adapted from Blueberry Hill Slow Cooker & Family Recipes.  I prepped it ahead and kept it in the fridge about 3 days before I made it for dinner.  Freezing is always an option, though.  I would definitely saute the veg before freezing it, but not the chicken.  If you don't have a few minutes to brown the chicken before putting it in the crockpot, I think you'll be fine just putting it in unbrowned.  For ease of packaging, freeze extra wine in an ice cube tray and use the frozen cubes for a freezer kit.

If you don't know what else to try juniper berries in, try adding them to sauerbraten.  Or a gin martini.



Crockpot Braised Chicken & Red Cabbage
Makes 4-6 servings

oil or bacon grease
salt and pepper

1 red onion, chopped

1 small head red cabbage, cored and chopped (about 5 cups)

2 apples, cored, chopped

6 juniper berries (optional)

1.5 lbs boneless skinless chicken thighs or breasts

1/2 cup red wine

To prep ahead or freeze, combine the onion, cabbage, apple and juniper berries.  If freezing, saute over medium-high heat in oil/bacon grease, in batches if needed, until lightly browned and wilted, about 4 minutes.  Package in freezer bags or a fridge-appropriate container.

Lightly season chicken with salt and pepper, and package chicken separately as appropriate for fridge or freezer.  Package wine for fridge or freezer.

On Dinner Day, saute veg as above if you haven't done it already.  Put 1/2 the veg in a large (4-6 quart) crockpot.  Brown chicken in oil/bacon grease, about 3 minutes on one side.  Put the chicken on top of the veg.  Add remaining veg to crockpot.  Add wine to the saute pan, scraping up browned bits. Pour over the chicken and veg. (If you don't want to brown the chicken, just layer the veg and raw chicken, then pour wine over top.)

Cook on low heat 8 hours, or until you get home from work.

Pin It