Recipes – Tagged "chicken" – SuzanneSomers.com

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INFUSIO Sea Salt Rubs - Fall Slow Cooker Recipes

INFUSIO Sea Salt Rubs - Fall Slow Cooker Recipes 11


TUSCAN SHREDDED CHICKEN

Here’s a super easy way make a very tender, juicy chicken with a beautiful sauce honoring the flavors of the Italian countryside with my Infusio Tuscan Sea Salt Rub. Great served over mashed potatoes.

  • 1-5 lb. organic chicken
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Infusio Tuscan Sea Salt Rub
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 1-2 cups white wine
  • 3 tablespoons organic butter 

Place the chicken into the slow cooker. Drizzle with olive oil, then season both sides with Infusio Tuscan Sea Salt Rub. Place the onions and garlic around the chicken. Pour 1-2 cups white wine into the pot. Dot the chicken with chunks of butter. Set to low and cook for 8 hours.

When done, sauce can be served as is or transferred to a pan and reduced on the stove top. Serve the tender chicken pieces over mashed potatoes with generous spoonfuls of sauce.

chicken and tuscan sea salt

chicken in pot

 

cooked Tuscan chicken

tuscan chicken plated


PROVENCAL POT ROAST

These cooler months are perfect for pot roast! Elevate your basic recipe with this tender beef honoring the flavors of the French countryside with my Provence Sea Salt Rub. The beef with a beautiful red wine sauce and vegetables makes the ultimate comfort meal served over mashed potatoes.

  • 3 pounds brisket or chuck roast
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Infusio Provence Sea Salt Rub
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 2 carrots, sliced
  • 2 ounces tomato paste
  • 2 cups red wine
  • 2 cups beef broth
  • Fresh Italian parsley, chopped (for garnish)

Combine all ingredients in the slow cooker. Set to low and cook for 8 hours.

When done, the sauce can be served as is, or reduced on the stove top to intensify the flavors. Serve the tender shredded roast over mashed potatoes with generous spoonfuls of sauce. Garnish with chopped Italian parsley.

with tuscan salt and beef

finished pot roast

 


SOUTHWEST BBQ PULLED PORK

Pulled pork is always a crowd pleaser and can be served wrapped in a tortilla with a dollop of sour cream, on a brioche bun with cole slaw, or in a lettuce cup if you are watching your carbs. My Southwest Sea Salt Rub, with the tastes of the desert Southwest, makes seasoning a breeze and these easy ingredients you add to the slow cooker provide the perfect amount of heat and sweet.

  • 4-5 pounds pork shoulder (also called pork butt)
  • 2-3 tablespoons Infusio Southwest Sea Salt Rub
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • ½ cup apple cider vinegar
  • 1/4 cup brown sugar
  • 4 ounces tomato paste
  • 1 cup chicken broth
  • 1 jar BBQ Sauce (add after slow cooking, before serving)

Combine apple cider vinegar, brown sugar, tomato paste, onion and garlic in bottom of pot. Stir to combine. Season the pork shoulder all over with Infusio Southwest Sea Salt Rub. Place pork on top of the tomato mixture. Set pot into slow cooker and cook on low for 8 hours.

Shred meat with two forks and toss with the cooking liquid. Add a jar of your favorite BBQ sauce.  Serve with tortillas and a dollop of sour cream, or on soft buns with cole slaw, or in lettuce cups!

pulled pork plated

pulled pork in a sandwich

pulled pork

SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 1


1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic

Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.

Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.

Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.