Note: My “pot au feu” (meaning “pot on the fire”) is adapted from a New Orleans version of a provincial French dish. The original recipe featured beef, but the New Orleans version features chicken.
–4 chicken tenderloins or breast strips
–hot sauce (optional; like Tabasco)
–milk (1 cup, dairy or almond; soy does not work well in the slow cooker)
–onion (one-half, chopped)
–parsley (fresh if possible)
–tomatoes (1 can, diced, no extra seasoning)
–white rice (instant, two-thirds cup)
–salt and pepper
–asparagus (fresh, 1 bunch)
–lemon zest (lemon peel, bottled)
1 – Place the chicken in a slow cooker. If spicy is desired, add 1 tablespoon of hot sauce. Season with garlic powder, thyme, salt, pepper, parsley, and olive oil. Add 1 can of diced tomatoes with liquid. Then add 1 cup of almond or dairy milk. Chop one-half onion, and add to the slow cooker. Stir. Cook on low for 5 hours; then remove the chicken, and shred with 2 forks. Return the chicken to the cooker, and cook for 1 more hour on low. When finished, place the setting on “warm” until time for dinner.
2 – Place two-thirds cup of white rice in a covered baking dish. Add two-thirds cup of water to the rice. Season with salt and olive oil. Stir well. Microwave on high for 2 minutes. When finished, let sit for at least 5 minutes for all water to be absorbed.
3 – Cut off the ends of a bunch of fresh asparagus. Then rinse in a colander, and place in a covered baking dish. Season with salt, pepper, lemon zest, and olive oil. Microwave on high for 5 minutes (more if greater tenderness is desired).
4 – Serve the chicken pot au feu atop the white rice, with the asparagus as a side.
–chicken adapted from To the Taste of a King; other recipes original.