This is one of my go-to meals. When all else fails, it’s easy to throw chicken, potatoes, carrots and onions in the crockpot and let it do its thing. A quick pan of cornbread and maybe a steamed green veggie and you’ve got a comforting warm meal with little effort. [Read more…] about Sunday Chicken Dinner in the Slow Cooker
cream of chicken soup
These pork chops are so flavorful and tender. The gravy is great on mashed potatoes (I’ll share that recipe tomorrow). This is a crockpot recipe, but there’s a bit more work involved in prepping the meat for slow cooking. Normally, I don’t like recipes that call for browning the meat before cooking, but in this case the result is worth it. You want to get that golden crispness on the chops. The little bits of crispies that get left in the pan are cooked into the gravy, making it especially yummy. [Read more…] about Chicken-Fried Chops in the Slow Cooker
More-with-Less is one of my favorite cookbooks. It’s full of simple, delicious and economical recipes and this casserole is one of them. This is a perfect recipe to use chicken that you’ve already cooked and frozen. Once the chicken is cooked the dish is a snap to put together. [Read more…] about Mandarin Chicken Rice Bake
This is one of my family’s favorite casseroles and I figured out that it can be made either in the oven or the crockpot, making it very versatile. I’m in love with my slow cooker. There are many nights that we wouldn’t be having dinner at all if I couldn’t put it in the crockpot to cook.
Comfort food at its best!
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)
Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.
Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.
Unfold the crust and spread it out over the casserole dish. I know, a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express my creativity with pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.
Bake it uncovered at 350 degrees for about an hour. Enjoy!