EAT THIS! CHOW – One Pot Meals

Posted on February 27, 2011 by


Save time (and hassle!) by throwing all your ingredients into one pot.  Make easy and soul-satisfying food with minimal fuss and quick clean-up. These one-pot meals are perfect for school-night suppers, make-ahead meals and when you just don’t feel like spending too much time in the kitchen.  Even better?  Great leftovers to store in the refrigerator or into the freezer in one-serving sizes for on-the-go lunches.


Mangas, BabyDoll and Coco Bean in the Chow Line


Chestnut Bison Stew


1 TBS dried basil

3 lb Bison, top round

2 medium carrots

4 celery stalks

1 cup sliced water chestnuts

4 garlic cloves

3 TBS extra virgin olive oil

1 onion, chopped

1 tsp black pepper

.5 cup quinoa flour (arrowroot powder or flour will work well too)

1 TBS tomato paste

4 cups raw yams, cubed


In a container with a lid, place flour, pepper, oregano and basil. Put the lid on the container and shake. Now add bison to the flour and shake again to coat each piece. Set aside.  Heat 1.5 TBS olive oil in a large skillet and set over medium heat. Remove the meat cubes from the flour mixture one at a time and place them in skillet. You may have to brown them in batches. Once the meat is nicely browned, remove from the skillet. Place the meat in the slow cooker or stew pot. Add all remaining ingredients to the slow-cooker or pot (plus 3-4 cups of water), mix gently and set to high. Cook covered for 6 hours in the slow cooker, or lower heat and simmer on stove for an hour.

Whole Roasted Lemon-Herb Chicken with Vegetables


12 oz carrots, chopped in big pieces

2 garlic cloves

2 lemons

2 TBS extra virgin olive oil

1 onion, quartered

.75 tsp black pepper

.25 oz fresh sage

1.5 lb butternut squash

.25 oz fresh thyme

3 turnips

4 lb whole chicken


Preheat oven to 400 degrees. Chop 8 sage leaves and place in a bowl with thyme leaves. Squeeze the juice from 1 lemon into the bowl. Add garlic, 1 tbsp. oil, and .5 tsp pepper; mix well. Set aside. Pierce the remaining lemon all over with a sharp fork. Put the lemon, onion, and remaining sage and thyme into the chicken cavity. Place the chicken in a greased roasting pan. Use your hands to gently loosen the skin covering the breast, thighs, and the top end of the drumsticks. Smear the lemon herb mixture under the skin, covering as much of the meat as possible. Then place the chicken breast side down to cook (it will be moister than breast side up). Toss carrots, turnips, and squash in a large bowl with the remaining 1 tbsp. oil and .25 tsp. of pepper until well coated. Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an meat thermometer reads 165 degrees, 1 to 1 1/4 hours.

Braised Chicken w/Red Potatoes and Tarragon


2 tsp extra virgin olive oil

.33 cup finely chopped shallots

1 lb boneless, skinless chicken breast, cut into bit size pieces

2.5  cups low-sodium chicken broth

.5 cup  dry white wine

1 tsp fresh tarragon, chopped

.25  tsp freshly ground black pepper

12 oz raw potatoes, chopped

2 TBS fresh parsley, chopped


Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute. Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 10-15 minutes or until potatoes are tender. Remove from heat; stir in parsley.

Crispy Potatoes w/Green Beans and Eggs

1 cup fresh green beans, cut into 1-inch pieces

2 TBS extra-virgin olive oil

2 lbs potatoes, cut into 2” cubes

2 cloves garlic, minced

.13 tsp crushed red pepper

Freshly ground pepper, to taste

4  large eggs

paprika (optional)


Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, for 15 minutes.  Stir in the green beans and saute 5 more minutes until potatoes are tender and browned.  Add garlic, crushed red pepper, and pepper.  Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Greek Chicken & Vegetable Ragout

1 lb carrots, chopped

1 lb (3-4 medium) Yukon Gold potatoes, cut into wedges

2 lbs boneless, skinless chicken thighs, trimmed

14 oz low-sodium chicken broth

.33 cup dry white wine

4 cloves garlic, minced

1 15-ounce can artichoke hearts, rinsed and quartered

1 large egg

2 large egg yolks

.33 cup lemon juice

.33 cup chopped fresh dill

Freshly ground pepper, to taste


Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.  Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.  Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

Chicken Curry

3 lbs boneless, skinless chicken thighs, trimmed

2 medium onions, halved and thinly sliced

8 garlic cloves, thinly sliced

16 thin slices peeled fresh ginger (about 1 ounce)

2 TBS curry powder, no salt

1 tsp ground coriander

1 tsp ground cumin

2 10 oz packages frozen green peas

2 cups unsweetened coconut milk

.5 cup toasted raw cashews (optional, for serving)

.25 cup cilantro leaves (optional, for serving)


In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat.  Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).  Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.  Serve over potatoes, rice, sweet potatoes, quinoa, or sauteed greens.

To serve, garnish with toasted raw cashews and fresh cilantro leaves, if desired.

Posted in: Eat This!