I don’t use my crock pot ever but this week I have used it three days in a row. I have fallen in love. Having a tasty dinner ready at the end of the day having done all the work for it at 6 am is a Christmas present right there. Taite and I can be out shopping until the last minute, whiz through the door, and ta da! dinner is ready.
The obvious (and delicious) is a roast with an onion sliced all around, two whole garlics thrown in, and some baby carrots.
I don’t like the recipes that claim to be a crock pot recipe and then you have to stand at the stove with a frying pan browning and sautéeing all the ingredients before they can go in the crock pot. That, to me, is a deceitful crock pot recipe. It’s messy and tedious.
This one is honest and true:
Mushroom Wine Chicken
6 chicken breasts (I think this recipe was written before the invention of chicken breasts the size of a loaf of bread) – so you might just need 4- boned and skinned.
1 can sliced mushrooms or fresh if you have some on hand.
1 can cream of mushroom soup
1/2 soup can of sherry or white wine
1 Cup sour cream
Salt and pepper to taste
* Thinly slice the chicken breast and place in crock pot. I try to do this while the chicken is still frosty frozen; it makes it much easier to slice thinly.
**WARNING- Make sure the chicken is thawed and drained of all excess water or the sauce will be runny. If you have the time, place chicken in crock pot without sauce and set on High for half an hour, stirring around occasionally and then drain off liquid before preceding with:
*In bowl mix together the other ingredients.
*Pour over the chicken and move it around so the sauce goes through the pile.
*Set crock pot on Medium for 8 hours
*Serve over rice
I have been making rice in the microwave for so long that I can’t make it on the stove anymore:
*In a pyrex bowl with lid, put 2 Cups rice
*Add 2 1/2 Cups water.
*Microwave on High for 6 minutes
*Immediately microwave on Medium for 20 minutes.
A quick little salad and you have made a lovely dinner