Slow Cooker Chicken with Peas, Prosciutto and Cream


1 whole roasting chicken (around 2 1/2 lbs.), cut up

salt and black pepper

5-6 oz. prosciutto, diced

1 small onion, finely diced

1/2 cup chicken broth

3 T. dry white wine

1 T. parsley

1 package (10 oz.) frozen peas

1 T. butter

1/2 cup heavy cream

1 1/2 T cornstarch

2 T Water

4 cups farfalle pasta, cooked


1.  Season chicken pieces with salt and pepper.  Combine chicken, prosciutto, onion, broth and wine in slow cooker.  Cover and cook on LOW 8 to 10 hours or on HIGH 3 1/2 to 4 hours.

2.  During last 30 minutes of cooking, add parsley, frozen peas, butter and heavy cream to cooking liquid.

3.  Remove chicken when done and no pink remains.  Carve meat and set aside on a warm platter.

4.  Combine cornstarch and water.  Add to cooking liquid in slow cooker.  Cover and cook on HIGH for 10 to 15 minutes or until thickened.

5.  To serve, spoon pasta onto individual plates.  Place chicken on pasta and top each portion with sauce.



Autumn Pear Crumble

I came across a beautiful bag of pears at my farmer’s market the other day for $1.00.  That’s right, $1.00.  It was the perfect opportunity to grab a great deal and go investigate some warm and comforting dessert recipes utilizing this scrumptious fruit.  After several deletes and additions to an old recipe I had, I came up with this cinnamon spiced pear dessert with a hint of orange flavoring throughout.  A scoop of vanilla ice cream on top finishes it off beautifully.  Enjoy!

6-7 medium size pears, sliced lengthwise into 1/2 inch thick slices

1 T fresh lemon juice

1/3 granulated sugar

1 T cornstarch

1  tsp ground cinnamon

1/4 cup orange juice

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/2 tsp cinnamon

1/3 tsp salt

3 T chilled butter, cut into pieces

1/3 cup oats

1/4 cup chopped walnuts


Preheat oven to 375 degrees.

Combine sliced pears and lemon juice in a 2 quart baking dish.  Toss gently to coat.

Combine granulated sugar, cornstarch and 1 tsp. cinnamon in a small bowl.  Add to pears and toss well.

Pour orange juice in corner of 2 quart dish so that it spreads underneath pears onto the bottom of dish.

Combine flour, 1/2 tsp. cinnamon, brown sugar, and salt in food processor, pulse until combined.

Add chilled butter and pulse until mixture resembles a coarse meal.

Add oats and walnuts, pulse 2-3 more times.

Sprinkle flour mixture evenly over pears.

Bake at 350 degrees for 40-45 minutes, until pears are tender and topping is golden brown.  Cool for 10 minutes and serve warm with ice cream.