Here's a little ditty I found online and made for dinner tonight. I think
it might have been a compilation from some recipes on recipezaar.

4 lbs of skinless chicken thighs (bone in)
28 oz. diced tomatoes (canned)
8 oz. can of tomato paste
1 pkg. of baby carrots
2 cups of sliced zucchini (cut lengthwise and then sliced)
1 cup of pearl onions
marjoram to taste
thyme to taste

Place all in crockpot and cook on low for 8 hours, or high for six. Meat
will literally fall off the bone. Serve over rice.

This was made for six people. Broken down by serving, if you are doing a
Weight Watchers type diet, the whole meal is only 6 points.

I am using the crock since the average temp in eastern PA is hovering around
95 degrees....no stove or oven if I can help it. The only change I would
make to the recipe is to add salt and pepper to taste, or add red pepper
flakes, and possibly chopped garlic.

-ginny

Virginia Tadrzynski wrote:
>
> Here's a little ditty I found online and made for dinner tonight. I think
> it might have been a compilation from some recipes on recipezaar.
>
> 4 lbs of skinless chicken thighs (bone in)
> 28 oz. diced tomatoes (canned)
> 8 oz. can of tomato paste
> 1 pkg. of baby carrots
> 2 cups of sliced zucchini (cut lengthwise and then sliced)
> 1 cup of pearl onions
> marjoram to taste
> thyme to taste
>
> Place all in crockpot and cook on low for 8 hours, or high for six. Meat
> will literally fall off the bone. Serve over rice.
>
> This was made for six people. Broken down by serving, if you are doing a
> Weight Watchers type diet, the whole meal is only 6 points.
>
> I am using the crock since the average temp in eastern PA is hovering around
> 95 degrees....no stove or oven if I can help it. The only change I would
> make to the recipe is to add salt and pepper to taste, or add red pepper
> flakes, and possibly chopped garlic.

Er, just how many folks do/did you have to feed - a small army ?? <G>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Virginia Tadrzynski" > wrote in message
...
> Here's a little ditty I found online and made for dinner tonight. I think
> it might have been a compilation from some recipes on recipezaar.
>
> 4 lbs of skinless chicken thighs (bone in)
> 28 oz. diced tomatoes (canned)
> 8 oz. can of tomato paste
> 1 pkg. of baby carrots
> 2 cups of sliced zucchini (cut lengthwise and then sliced)
> 1 cup of pearl onions
> marjoram to taste
> thyme to taste
>
> Place all in crockpot and cook on low for 8 hours, or high for six. Meat
> will literally fall off the bone. Serve over rice.
>
> This was made for six people. Broken down by serving, if you are doing a
> Weight Watchers type diet, the whole meal is only 6 points.
>
> I am using the crock since the average temp in eastern PA is hovering
> around 95 degrees....no stove or oven if I can help it. The only change I
> would make to the recipe is to add salt and pepper to taste, or add red
> pepper flakes, and possibly chopped garlic.
>
> -ginny
>
>

Sounds tasty! I'll give it a try, thanks for the recipe! Temps have been
hovering close to 100F here for the last few weeks so the crock pot is a
great idea for a hot meal. (I don't stop eating hot food just because it's
hot outside.) Not having tasted this, I agree I'd add salt & pepper to
taste, and garlic! Can't go wrong with garlic I wonder if this would
freeze well? It seems it would make more than enough to feed a small army,
what with four pounds of chicken.

Jill

On Mon, 28 Jun 2010 03:58:19 -0400, jmcquown wrote:

> "Virginia Tadrzynski" > wrote in message
> ...
>> Here's a little ditty I found online and made for dinner tonight. I think
>> it might have been a compilation from some recipes on recipezaar.
>>
>> 4 lbs of skinless chicken thighs (bone in)
>> 28 oz. diced tomatoes (canned)
>> 8 oz. can of tomato paste
>> 1 pkg. of baby carrots
>> 2 cups of sliced zucchini (cut lengthwise and then sliced)
>> 1 cup of pearl onions
>> marjoram to taste
>> thyme to taste
>>>
>
> Sounds tasty! I'll give it a try, thanks for the recipe! Temps have been
> hovering close to 100F here for the last few weeks so the crock pot is a
> great idea for a hot meal. (I don't stop eating hot food just because it's
> hot outside.) Not having tasted this, I agree I'd add salt & pepper to
> taste, and garlic! Can't go wrong with garlic I wonder if this would
> freeze well? It seems it would make more than enough to feed a small army,
> what with four pounds of chicken.

It is tasty. I sometimes make something very similar (in my dutch oven) -
and it's easy enough to scale down the ingredient amounts if you're just
cooking it for one or two people... And yes, nothing wrong with adding a
little s&p and garlic ;-)

And IME, if you de-bone the chicken (or use boneless chicken pieces
instead), any leftovers can be turned into a thick hearty soup (stick
blender comes in handy + some chicken stock) which freezes just fine.

--
Cheers
Chatty Cathy

"Sky" > wrote in message
...
> Virginia Tadrzynski wrote:
>>
>> Here's a little ditty I found online and made for dinner tonight. I
>> think
>> it might have been a compilation from some recipes on recipezaar.
>>
>> 4 lbs of skinless chicken thighs (bone in)
>> 28 oz. diced tomatoes (canned)
>> 8 oz. can of tomato paste
>> 1 pkg. of baby carrots
>> 2 cups of sliced zucchini (cut lengthwise and then sliced)
>> 1 cup of pearl onions
>> marjoram to taste
>> thyme to taste
>>
>> Place all in crockpot and cook on low for 8 hours, or high for six. Meat
>> will literally fall off the bone. Serve over rice.
>>
>> This was made for six people. Broken down by serving, if you are doing a
>> Weight Watchers type diet, the whole meal is only 6 points.
>>
>> I am using the crock since the average temp in eastern PA is hovering
>> around
>> 95 degrees....no stove or oven if I can help it. The only change I would
>> make to the recipe is to add salt and pepper to taste, or add red pepper
>> flakes, and possibly chopped garlic.
>
> Er, just how many folks do/did you have to feed - a small army ?? <G>
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

I cook for six (five at meal time, and one for the next day's lunch). I
forgot to add that the four pounds was before I removed the fat and skin
from the thighs.
-g

On Jun 27, 8:52*pm, "Virginia Tadrzynski" > wrote:
> Here's a little ditty I found online and made for dinner tonight. *I think
> it might have been a compilation from some recipes on recipezaar.
>
> 4 lbs of skinless chicken thighs (bone in)
> 28 oz. diced tomatoes (canned)
> 8 oz. can of tomato paste
> 1 pkg. of baby carrots
> 2 cups of sliced zucchini (cut lengthwise and then sliced)
> 1 cup of pearl onions
> marjoram to taste
> thyme to taste
>
> Place all in crockpot and cook on low for 8 hours, or high for six. *Meat
> will literally fall off the bone. *Serve over rice.
>
> This was made for six people. *Broken down by serving, if you are doing a
> Weight Watchers type diet, the whole meal is only 6 points.
>
> I am using the crock since the average temp in eastern PA is hovering around
> 95 degrees....no stove or oven if I can help it. *The only change I would
> make to the recipe is to add salt and pepper to taste, or add red pepper
> flakes, and possibly chopped garlic.


Thanks - I need all the good crockpot recipes I can get. I know what
you mean about oven lighting. Ninety something here too.

On Jun 27, 8:57*pm, Sky > wrote:
> Virginia Tadrzynski wrote:
>
> > Here's a little ditty I found online and made for dinner tonight. *I think
> > it might have been a compilation from some recipes on recipezaar.
>
> > 4 lbs of skinless chicken thighs (bone in)
> > 28 oz. diced tomatoes (canned)
> > 8 oz. can of tomato paste
> > 1 pkg. of baby carrots
> > 2 cups of sliced zucchini (cut lengthwise and then sliced)
> > 1 cup of pearl onions
> > marjoram to taste
> > thyme to taste
>
> > Place all in crockpot and cook on low for 8 hours, or high for six. *Meat
> > will literally fall off the bone. *Serve over rice.
>
> > This was made for six people. *Broken down by serving, if you are doing a
> > Weight Watchers type diet, the whole meal is only 6 points.
>
> > I am using the crock since the average temp in eastern PA is hovering around
> > 95 degrees....no stove or oven if I can help it. *The only change I would
> > make to the recipe is to add salt and pepper to taste, or add red pepper
> > flakes, and possibly chopped garlic.
>
> Er, just how many folks do/did you have to feed - a small army ?? <G>

'Ey, it's also good for two or three with leftovers comin' up.