Chicken twofer redux

Is it time for coffee break yet?

I didn't manage to take a single picture of anything food-related this week. Probably because I didn't do much cooking. Unlike last week, I didn't have to host or prep any special meals or anything. D was even out a couple of nights, so Miss B and I concentrated on taking care of the leftovers amassed earlier.
My favorite of these was a concoction involving the leftovers from the dinner I had hosted for three rather distinguished visitors. (Definitely teapot people!) For the dinner, I had prepared a recipe from Mark and Bruce's Great American Slow Cooker Book, which involved shredding a bunch of carrots and onions, mixing them with seasonings, balsamic, and worcestershire sauce (I think), and then making them into a sort of chicken bed in the bottom of a slow cooker. On top go multiple chicken breasts, topped with sage leaves and then wrapped in prosciutto, to cook for about 4 hours.

This made for a tasty and, dare I say, elegant main course - very streamlined but still flavorful. I served it with roasted potatoes, a green salad, and homemade bread. We started with some kind of creamy dip and finished with a peach-blueberry galette, and everyone went home happy (as well as, in at least one case, reeling with jet lag).

Where the chicken dish really outdid itself, however, was as leftovers. A couple of days later, I had a packed schedule, and (unusually for me) knew I'd be out of the house from before 9 until after 5. First thing in the morning, while I was doing breakfast and lunch prep, I also chopped up the leftover chicken breasts and put them back in the slow cooker, along with the carrot/onion mix and a bottle of tomato passata. I stirred everything together and left it to cook on low for the day. When we were nearly ready for dinner that night, I went in there with a potato masher to make sure the chicken was falling apart and mixed in (it was); then threw in a package of gnocchi and a handful of grated parmigiano-reggiano. I left that to heat through for about 15 minutes, topped it with a generous dusting of grated pecorino romano, and dinner was served.

This was a smash hit - starchy and comforting but also very savory and hearty. Miss B, who has mixed feelings about gnocchi (mainly due to my habit of toasting them in the oven until crispy for certain dishes), ate this with gusto and took the leftovers to school for lunch more than once. This is another chicken slow cooker dish that I'll be cooking at least as much for the leftovers as for the main event (coming a close second to this one).

Unfortunately I didn't remember to take a picture of it, so instead you get a goofy picture of a t-rex trying to fold a pair of jeans. (Why? Enquiring minds want to know.) However, I am doing some cooking today, of which I promise to take pictures for an update in the near future.