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liquids in the slow cooker. Using forks separate and shred the
beef and return it to the cooker. Heat through and keep warm
until ready to serve. Immediately before serving, mix in the
cilantro and scallions.
To serve
Using a slotted prep spoon, place some of the beef on the bot-
tom of the bun. Sprinkle with cheese and romaine shred and
top with other half of bun.
Serves 12 – 16
Chicken with Vegetables and Herbs
Ingredients
12 ounces fresh mushrooms cut in half
1 small Spanish onion cut into ¼ inch dice
1 cup low sodium chicken broth
½ cup dry red wine like merlot
3 tablespoons tomato paste
2 fresh garlic cloves, minced
2 3-inch sprigs of fresh rosemary
3 4-inch sprigs of fresh thyme
1 bay leaf
½ teaspoon freshly ground pepper
8 bone-in skinless chicken thighs
Additional chicken broth as needed
¼ cup low sodium chicken broth
2 tablespoons all-purpose flour
¼ cup chopped fresh parsley
Method
Place the mushrooms, onion, chicken broth, red wine, tomato
paste, garlic, rosemary, thyme, bay leaf and pepper in the
Calphalon Slow Cooker. Stir, making sure that the tomato paste
has been incorporated. Add the chicken thighs.