Chicken, Crockpot

Babushka’s Slow Chicken



  • 1/2 cup apricot preserves
  • 16 ounces bottle of Russian salad dressing
  • 1  1/2 pound boneless, skinless chicken thighs
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 teaspoon garlic powder
  • salt and pepper


  1. In the bottom of your slow cooker, layer onions and mushrooms.  Place chicken on top. Sprinkle with garlic powder, salt, and pepper.
  2. Pour entire bottle of salad dressing over the top, and dollop with preserves.
  3. Cover and cook on low for 8 hours.
  4. Serve with rice.


Sides, Vegetarian

Baked Stuffed Portabella Mushrooms


  • 1/2 pounds multigrain or sourdough bread, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, sliced
  • 8 ounces mushrooms, sliced
  • 1/2 ounces shiitake mushrooms, sliced
  • 1/4 cup pecan pieces
  • 2 teaspoons poultry seasoning
  • 1/2 cup minced parsley
  • 1 cup veg broth
  • freshly ground black pepper
  • 6 portobello mushrooms, stems removed
  • 2 teaspoons olive oil
  • 1 cup white wine
  • 2 tablespoons lemon juice


Place the bread cubes on a baking sheet and bake 20 to 25 minutes in a 300 F oven stirring occasionally to brown. Heat olive oil and butter in a large skillet and saute onions, carrots and celery until lightly browned. Add mushrooms, pecans and poultry seasoning, continue to saute 2 minutes. Add parsley and transfer to a large misxing bowl. Add toasted bread cubes and broth. Let sit 30 minutes. Season with salt and pepper. Cool. Mound a portion of stuffing in each mushroom cavity. Place mushroom caps in a large pan in a single layer. Mix olive oil, wine and lemon juice together and pour into pan. Cover with foil and bake 30 minutes. Remove cover and continue baking 15 minutes or until golden brown.

Light Eating, Sides, Vegetarian

Crustless Zucchini Pie


  • 1 large onion, finely chopped
  • 1/2 cup vegetable oil
  • 1/2 cup grated Parmesan cheese
  • 4 eggs, beaten
  • 1 tablespoon minced fresh parsley
  • 1 tsp dried thyme, optional
  • 2 tsps herbes de provence, optional
  • 3 cups grated zucchini, juice pressed out
  • 3 lg carrots, grated, optional
  • 2 cups thinly sliced mushrooms, optional
  • 1 cup Bisquick baking mix
  • 1 cup shredded cheddar cheese


In a bowl, combine the first five ingredients. Stir in the zucchini, carrots, mushrooms, biscuit mix and cheese. Pour into two greased 9″ pie plates. Bake at 350 F for 35 minutes or until golden brown. (I use one 10″ pan and bake for 45 mins).