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Take it slow…
WELCOME to the Crocked Pot!
June is such a short month! OK, it has
the same number of days as many other
months, but with as busy a month as June
is for almost everyone, it seems shorter.
Never enough time to get things done.
So, here is a pot luck style recipe to
make when you need to please a crowd in a
short amount of time. Just add fresh
veggies and dip for a great meal.
Liz Perry Wyss
The Crocked Pot
June 2, 2016
C
HICKEN
G
OULASH
1T olive oil
1 1/2 # ground chicken (or turkey)
1 medium onion, thinly sliced
1 ½ C chopped red peppers (2 medium)
1 C reduced sodium chicken broth
8oz no salt added tomato sauce
½ C sauerkraut, rinsed and drained
2 T Hungarian Paprika
2 T tomato paste
4 cloves garlic, minced
1 tsp caraway seeds, crushed
½ tsp dried marjoram, crushed
¼ tsp black pepper
3 C dry elbow macaroni
1 C frozen peas
1.
Heat oil in a large skillet over
medium heat. Add ground chicken and
onion; cook until chicken is no
longer pink. Break up chicken as it
cooks.
2.
Using a 4qt. slow cooker, combine
cooked chicken mixture, tomato paste,
garlic, caraway seeds, marjoram and
pepper. Cover and cook on low 5-6
hours or high 2 ½-3 hours.
3.
Shortly before serving, cook macaroni
according to package directions and
drain. Stir cooked macaroni and
frozen peas into chicken mixture.
Let stand 10 minutes before serving.
Yield: 8 servings