Try these great variations on a simple chicken dish.
By Michael Tyrrell
Makes: 6 servings
Prep: 15 minutes
Slow Cook: 6 hours on HIGH or 8 hours on LOW
Replace Italian seasoning and black pepper with 2 tablespoons unsweetened cocoa powder, 1 teaspoon chipotle chile powder and 1/2 teaspoon each ground cumin and cinnamon. Substitute 1 can (15 ounces) pinto beans for cannellini beans. Eliminate olives and basil. Serve with 6 flour tortillas and Spanish rice, if desired.
Substitute Italian seasoning, garlic salt and black pepper with 1/2 teaspoon ground ginger and 1/4 teaspoon allspice. Add 1 large chopped green pepper, 1 can (8 ounces) drained pineapple chunks, 1/4 cup rice vinegar, 2 tablespoons reduced-sodium soy sauce and 1 tablespoon sugar when adding onion. Eliminate olives and basil. Serve over cooked angel hair pasta.
Replace Italian seasoning with herbes de Provence and sliced onion with 2 cups thawed frozen pearl onions. Eliminate diced tomatoes, tapioca, beans, olives and basil. Substitute with 1 cup dry red wine and 2 tablespoons tomato paste. Add 2 cups quartered white mushrooms and 2 large chopped carrots when adding onions. Serve over cooked egg noodles.
Replace Italian seasoning and black pepper with 3 teaspoons curry powder and 1/4 teaspoon cayenne pepper. Add 1 pound peeled potatoes, cut into 1/2-inch pieces, when adding onion. Substitute 1 can (15 ounces) chickpeas for cannellini beans. Eliminate olives and basil. Serve with cooked basmati rice and naan, if desired. Make it kid-friendly by reducing cayenne to a pinch.
Originally published in the October 1, 2011, issue of Family Circle magazine.