This post is sponsored by Land O’Lakes, all opinions are my own.
Crockpot chicken, carrots and couscous married together with nice gravy. A warm, comforting supper to greet your family on a busy weeknight!
Today I am being joined by Land O’Lakes for Sunday Supper. Land O’Lakes has a brought something new to the dairy aisle called Sauté Express® Sauté Starter – which comes in a variety flavors: Garlic & Herb, Lemon Pepper, Savory Butter and Olive Oil, and Italian Herb. I’ve been invited to come up with some recipe creations featuring their new goody – and I think you’ll love what I have to share today! Every dish we have come up with, is designed to make your weeknight suppers stress-free and delicious!
Each variation of the Sauté Express® Sauté Starter combines butter, olive oil and seasoning to suit the needs of your recipe.
Today, I am using the Garlic & Herb one to make a flavorful crockpot dinner.
You spend a few minutes in the morning prepping it, and when you walk in the door that evening, you are greeted by a wonderfully yummy aroma calling you to the kitchen. All you have to do then is whip up some 5 minute couscous and make the gravy and dinner is done!
To begin, pat a whole roasting chicken dry with some paper towels.
Melt a block of Sauté Express® Garlic & Herb Sauté Starter in a large skillet over medium heat. (You can also use regular butter if you prefer.)
When it is melted, place your chicken in the skillet, and press it down to get good contact with the surface. It’s okay to crush the ribcage to increase the contact. The chicken really won’t mind.
Let it sit 3 minutes, and turn it over to brown the other side. Isn’t this gorgeous?!
After it has cooked for 3 minutes on that side, lift the chicken to your crockpot.
To the crockpot, add 2 Tablespoons of Rice Vinegar
Sprinkle in a teaspoon each of crushed, dried rosemary and thyme, and a half teaspoon of sage. Pour 1 cup of chicken broth over it all.
Sprinkle it with a half teaspoon of sea salt, and a teaspoon of fresh ground black pepper.
And lastly, peel and half 6 or 7 carrots, and arrange them around the sides.
Put the lid on, and cook this on the low setting for 6-8 hours.
When it is finished, carefully remove the chicken and carrots to a serving platter. Your chicken will most likely fall apart when you do this.
Ladle the broth from the crockpot through a sieve, into a saucepan. Bring the liquid to a boil over medium heat.
While it is heating up, whisk together a couple heaping forkfuls of corn starch in about a half a cup of cold water. Mix it until smooth.
Pour about half of the corn starch mixture into the boiling broth. Whisk it together. When the gravy returns to a gentle boil, if you want it thicker, add a little more of the cornstarch liquid.
While I prepared the gravy, I made some quick golden couscous, which only takes about 5 minutes, and served this with the chicken, carrots and gravy. Yum!
- 1 whole roasting chicken
- 1 cube Sauté Express® Garlic & Herb Sauté Starter
- 2 Tb rice vinegar
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp sage
- 1 c chicken broth
- 1 tsp fresh ground black pepper
- ½ tsp sea salt
- ½ c cold water
- ¼ c cornstarch
- Optional: Golden Couscous for serving
- To begin, pat your chicken dry with paper towels.
- Melt the cube of Sauté Express® Garlic & Herb Sauté Starter in a large skillet over medium heat. When melted, place the chicken in the skillet and press down firmly to increase the surface area. Pressing hard enough to crack the ribcage is ideal. Let it sit for 3 minutes, then carefully turn it over and brown the other side for three minutes. Remove it to your crockpot, placing it breast side up.
- Add in the rice vinegar, thyme, rosemary and sage. Pour in the chicken broth. Sprinkle the salt & pepper over the top of the chicken.
- Arrange the carrots around the sides, and cover.
- Cook 6-8 hours on the low setting.
- When it has completed cooking, carefully remove the chicken and carrots to a serving platter. Your chicken will likely fall apart.
- Ladle the liquid through a sieve into a saucepan. Bring the liquid to a gentle boil over medium heat.
- Meanwhile, whisk together the cold water and cornstarch until smooth. Pour about half of the cornstarch liquid into the boiling broth. Let it return to a boil. If it is not thick enough, add in more of the cornstarch water and return it to a boil again.
- Prepare the couscous if you like.
- Serve the chicken, carrots and couscous with a bath of gravy.