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2-1/2 lbs. to 3 lbs boneless skinless chicken or turkey thighs (cut up or whole)
In the crockpot layer the beans, the barley, the celery, carrots, potatoes and lastly the chicken or turkey. Add the spices, then the water and set crockpot on high if the cholent is started one or two hours before
Shabbat, or set it on low like I usually do if you put it up in the morning.
It is a very mild and mellow cholent and no one ever complains of discomfort or heartburn after lunch. I always serve sliced meats from the night before and lots of cold side dishes like flavored couscous salads and vegetable salads.
Poster's Notes:
Posted by Simone Greenbaum
Nutritional Info Per Serving: N/A
1/2 cup barley
1 cup small white beans or navy beans, soaked overnight or boiled for 2 minutes then drained
4 ribs of celery, cut in 3" pieces
3 carrots, cut in 3" pieces
1/2 medium onion, chopped
1 or 2 large potatoes, peeled
1 tsp. coarse salt
1 tsp. ground coriander
1-1/2 tsp. garlic powder
1/2 tsp. ground black pepper
9 to 10 cups of water (we like ours a little soupy in the cold weather so I use 10 cups)
I usually make chicken cholent in the crockpot because my family doesn't like the heaviness of meat cholent and all the large beans associated with it. I do not use boneless chicken breasts as they have a tendency to get very dry in the crockpot overnight but I use boneless chicken thighs and sometimes boneless turkey thighs.