If you're in search of a dramatically different recipe for dinner this Winter, take a stab at Welsh rarebit, a classic British dish made of bread topped with a melted cheese mixture.
This contemporary rendition not only makes use of a low-maintenance crockpot, but also incorporates bacon and chicken to add flavor and substance. To get the crowd-pleasing recipe,
- 1-3/4 pounds skinless, boneless chicken breast halves
1 14- to 16-ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)
- Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
- To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired.
Makes 6 servings.
Calories 340, Total Fat (g) 12, Saturated Fat (g) 4, Cholesterol (mg) 102, Sodium (mg) 823,
Carbohydrate (g) 21, Fiber (g) 3, Protein (g) 36.
- Poultry, Main Dishes
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