Fav Fall Slow Cooker
Time to cozy up to fall with some of our favorite Slow Cooker recipes!
Mustard Roasted Whole Chicken
Makes 4 servings
What you need
For the Chicken1 whole chicken
2 white onions, halved and sliced 1/2 inch
6 carrots, halved and cut into 1 inch pieces
1 pound fingerling potatoes, halved if large
12 garlic cloves
coarse salt and freshly ground pepper
For the Marinade
½ cup Tessemae’s Lemon Garlic
¼ cup Tessemae’s Yellow Mustard
1 tablespoon paprika
1-2 teaspoons cayenne pepper
1 lemon, sliced
What you do
- Preheat your oven to 400F. In the meantime, pat your chicken dry and use poultry shears to cut up each side of the backbone. Discard the backbone. (You can also ask your butcher to do this step.)
- Whisk together the Lemon Garlic mustard, paprika and cayenne for the marinade.
- On a large rimmed baking sheet, toss veggies with salt and pepper. Place chicken on the sheet tray skin side up and lather with the marinade, inside the chicken, front and back. Let excess marinade fall over the veggies.
- Roast the chicken until an instant read thermometer inserted in the thigh registers 165F, 40-50 minutes, depending on bird size. Serve with fresh lemon slices and more Lemon Garlic.
Fig & Goat Cheese Pizza with Slow Roasted Garlic
Get your hands on the last fresh figs and make this pizza tonight! We used rich aged goat cheese, plus creamy fresh goat cheese for ultra indulgent flavor. The sweet fresh figs and our Balsamic are a match made in heaven!
Creamy Thai Pumpkin and Sweet Potato Soup
This smooth and creamy soup has all the flavors of fall, plus coconut milk, fish sauce and lime juice for a delicious twist!
Cast Iron Chicken with Apples & Sage
Sunday family dinner coming right up! It doesn't get much better than crispy chicken skin, sweet apples, and savory sage.