Slow Cooker Chicken with Grand Marnier

Adapted from  Not Your Mother's Slow Cooker Recipes for Kindle

As always, I skipped all the prep steps.  I use my slow cooker for times when there's no time!

This was described as a recipe that's good enough for elegant party fare.  I can vouch for the fact that it smells really good!

The author explains that Grand Marnier is a combination of Cognac and bitter oranges grown in Haiti.  The dish cooks up especially sweet as the alcohol is cooked off.  Glazed walnuts are supposed to be added as a topping, but (besides forgetting to prepare them), I felt the dish was sweet enough to use plain walnuts.  I served it over farro, which is a perfect grain to soak up the sauce.

That makes for a lot of protein between the chicken, farro (10 grams per serving) and walnuts, so feel free to omit the nuts or use just a small portion of chicken per serving.

6-8 servings, chicken breasts shredded

Ingredients:
1 Tbsp unsalted butter, melted briefly in microwave - optional
4 large chicken breasts - I used boneless, skinless
8 cloves garlic
2 large onions, cut in half and sliced into half-moons
2 cups red bell pepper strips (2-3 peppers)
1.5 tsp salt or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 cup Grand Marnier (it was delicious with this, but probably can do with a little less)
1/3 cup glazed walnut halves (or plain)


Directions:

1) Coat the bottom of the slow cooker with the melted butter.
2) Place the onions and red pepper in the slow cooker.  Put the chicken on top (skin side up if using skin).
3) Sprinkle with the salt and pepper.  Pour the Grand Marnier over it.
4) Cook on HIGH 4.5 -5 hours until chicken is tender and cooked through.  Before serving, I chose to pull the chicken apart, as shown above, so it can soak up the sauce.
5) To serve, place grain on plate, cover with onion and pepper, the top with chicken and sprinkle with a few walnuts.