Sunday, October 25, 2009

Crock pot Tuesdays

Tuesday have become crock pot Tuesdays around here. As we're gone all day and get home late {around 7 p.m. or later}, it's still nice to be able to come home, have a warm dinner, and still have Isaac in bed by 8:30.

I've been on the search for new recipes {aside from our tried and true ones} and found this goody last week. It was SOOOO delicious!

Crock Pot Chicken Supreme

3 slices bacon
6 boneless chicken breast halves {I only used three, and also still used three slices of bacon! ;-)}
10 oz. can cream of chicken soup
1/2 c. chicken broth
sliced mushrooms {as many or as few as you want!}
diced onion {as much as you like}
swiss cheese slices

Cook bacon until crisp, drain on paper towels, crumble and set aside in fridge.

In bacon drippings, cook chicken over medium heat {3-5 minutes} until light brown, turning once. Place in crock pot. Top with mushrooms and onions. In skillet, heat soup and broth until warm. Pour over chicken and veggies. Cover and cook 4-5 hours on low. Top chicken with cheese and sprinkle with bacon, then cook another 10-15 minutes on high or until cheese is melted.

FYI, I cheated and used the frozen, ready to cook chicken breasts. I also ended up cooking mine for something like 9 hours. I think, because I used the frozen chicken breasts that are injected with the extra juice/solution, my chicken still turned out great. Otherwise, I'm positive it would have been really dried out after all those hours of cookin'.

1 comment:

Lola said...

Here's another great crockpot recipe for you. I haven't made it myself yet, but one of my coworkers brought it for treat day at work - delish!!

CROCK POT MAC 'N' CHEESE
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Best results is using a medium sized round crock pot.

Note: The pasta goes into the cooker uncooked.

Setting and Cook time: LOW for 3 ½ - 4 hours

Ingredients:
1 ½ cups skim or low-fat milk
One 15-ounce can evaporated skim milk (not the sweet condensed canned milk)
1 large egg, beaten
¼ teaspoon salt
Large pinch of freshly ground black pepper
1 ½ cups shredded medium or sharp cheddar cheese (I used mild this time.)
8 ounces elbow macaroni (about 2 cups uncooked)
2 tablespoons freshly grated or shredded Parmesan cheese (I just used the pre-grated kind since I didn’t have a lot of time.)

Steps:
1. Coat the slow cooker with nonstick cooking spray.

2. Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth.

3. Add the cheese and macaroni. Gently stir with a rubber spatula to coat macaroni evenly with the milk and cheese mixture.

4. Sprinkle with the Parmesan on top.

5. Cover and cook on LOW until the custard is set in the center and the pasta is tender 3 ½ - 4 hours. Don’t cook it for longer than that or the sides will dry out and burn.


You can substitute different cheeses if you want to experiment. A combination of fontina and mozzarella would be good. Or if you like stinky cheeses half cheddar and the other half blue cheese could be good.