The Daily Rush

6 to 8 servings
INGREDIENTS
1 (3 pound) chicken, left whole
2 carrots, sliced
2 onions, sliced
2 celery stalks, with leaves, cut into 1-inch pieces
2 teaspoons salt
½ teaspoon black pepper
½ to 1 teaspoon crushed basil
½ cup water, chicken broth or white wine
Put vegetables in bottom of slow cooker. Salt and pepper the chicken and put
on top of the vegetables. Pour in the ½ cup liquid and sprinkle with basil. Cover
with lid and cook on low setting 7 to 10 hours (or 3 to 4 hours on high setting,
adding another ½ cup liquid). Carefully remove chicken from the crockerystyle
pot using a spatula and place on serving platter Strain remaining cooking
juices and make gravy.

6 servings

INGREDIENTS

• One loaf French bread, *split the long way, down the middle; then each half cut into thirds, for a total of 6 individual pizza-style portions
• 1 cup pizza sauce, such as Contadina®
• 1 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 3/4 pound chicken, cut into bite-sized pieces
• 1 cup chopped onion
• 1 teaspoon basil
• 1 red bell pepper, seeded and chopped
• 2 cups mozzarella cheese

DIRECTIONS

Preheat oven to 425º. Place bread cut-sides-up on a baking sheet. Bake for 3 to 5 minutes, or until bread is lightly toasted. Spread pizza sauce over bread; set aside. Meanwhile, heat oil in a medium skillet; add garlic and chicken. Cook chicken until no longer pink. Add basil, bell pepper, and onion. Cook until heated through and onion is transparent, about 3 minutes more. Spread chicken/onion mixture evenly over French bread “pizzas.” Sprinkle with mozzarella cheese and return pizzas to 425º oven. Bake for 5 to 7 minutes or until cheese is melted. Remove from baking sheet with spatula and serve.