Skip to main content

I'm in love....

......with my crockpot! I used it yesterday to cook 4 pounds of chicken breast (bone-in, on sale for .99 a pound!).

When I was taking it off the bone last night, I tried a bite. So tender! I usually boil my chicken on the stove or bake it in the oven. But nothing can beat how tender it was out of the crockpot!

I had been very frustrated lately because every time I've cooked chicken it's been kind of tough. I probably do overcook it a bit because I am always wanting to make sure it's done. But I just haven't been happy with the texture.

I know most of y'all have already been sold on crockpot cooking but I am truly amazed at how well things turn out in the crockpot. If you haven't tried it yet, please do so!

Happy Eating!
Labels:

Comments

Jena said…
First, I love the new look of your blog (BEAUTIFUL). Next, I am a fan of my crockpot, but I seemt go in spurts - I'll use it for awhile and then I clean it, put it up and forget about it, then I get it back out, use it for awhile - well you get the picture. Have you seen the blog 'A Year of Slow Cooking'? (http://crockpot365.blogspot.com/) It's great, keep searching her archives for just about anything you want can be cooked in the crockpot.
July 23, 2009 at 10:43 AM
Jenny said…
My crockpots (I have 3), rice cooker and electric griddle are my 3 favorite appliances. Wait, I forgot my kitchen aid. Make that 4.

I use them all at least 2 times a week if not more.

The crockpots are the best time savers. I use them to make refried beans every other month - I use 5-10# dried beans and cook them in batches over a 3 day period. I use them for enchilada casserole, hash brown casserole (not as crunchy on top though), cooking bulk meats for the freezer, chili verde, chili colorado, meatloaf, oatmeal, spaghetti sauce, as well as the usual entrees, stews and soups.

There really is very little to limit what you can do in your crockpot. It saves power, hands-on time and keeps your summer kitchen from being overheated.

Try it more!
July 24, 2009 at 12:35 AM
Post a Comment

Popular posts from this blog

Duggar Family Tater Tot Casserole

Nov. 2020 update: Hi all! I am updating this recipe as it has changed for us over the years. Also, I am featuring it over on my new YouTube Channel Faith, Food and Family ! Make sure to check that What's for Dinner video out. Updated recipe: Tater Tot Casserole Ingredients: 1 pound of ground beef, cooked 1 32 oz bag of tater tots 1 cup of milk 2 cans of cream of chicken soup (you can use a mix or chicken and mushroom, chicken and celery, or whatever combo you like) 1 cup of shredded cheese of your choice (I usually use cheddar or triple cheddar) Preheat your overn to 350 degrees. In a bowl, combine the 2 cans of cream of chicken soups and the milk. In a 9x13 pan, spread cooked hamburger meat evenly on the bottom. Pour tater tots on top and distribute evenly. Pour soup/milk mixture on top and bake for about an hour. When it is hot and bubbly, remove from oven and add shredded cheese. you can use more that a cup if you like. Place back in the oven for about 5 mi...
13 comments
Read more

Lemon Chicken Artichoke Soup

There is a take and bake place in town that has the most amazing lemon chicken artichoke soup. I decided to try to make a copy of it at home. This soup isn’t exactly like the one at the local shop here, but it’s close. This recipe is so good and highly addictive! I encourage you to try it as soon as you can! Lemon Chicken Artichoke Soup Ingredients: ½ stick of butter 1 tbsp oilive oil 5 cloves of garlic, minced 2 yellow onions, diced 2 12oz jars of quartered artichoke hearts in water (drained, rinsed and diced) 2-3 lemons 2-3 cups of cooked chicken breasts, diced 1 tsp of dried oregano 8 cups of reduced sodium chicken broth 2 cups of half & half Salt and pepper to taste In a 5-6 qt. stockpot over medium heat, melt butter and add the olive oil. Sauté the onions until translucent, add the garlic and then cook for a minute more. Add the artichoke hearts and salt and pepper if desired and cook for 3-5 minutes. Next, add your chicken stock. Allow this to come to ...
Post a Comment
Read more

Smoked Gouda Stuffed Meatloaf

Do you buy ground beef or have your meat gound up fresh? I love to have ours ground up fresh. It's the only way I buy it. I usually use sirloin tip or london broil, and have used a couple of other cuts before too. I just watch for it to go on sale. Sirloin tip was on sale this time and I decided to make meatloaf again. I wanted something different for this one, so I thought why not stuff it with smoked gouda cheese! This was really good. Hope you enjoy it as much as we did! Smoked Gouda Stuffed Meatloaf 2 tablespoons butter 2 onions, diced 5 cloves of garlic, minced ½ cup of ketchup (I used just a tad less than ½ cup) ¾ cup of breadcrumbs 1 teaspoon of thyme 2 eggs 2 pounds of ground beef 1/3 pound of smoked gouda, cut into sticks (like cheese sticks only smaller) Preheat your oven to 350 degrees. In a sauté pan over medium heat, melt butter and then add the diced onion. Sauté until translucent. Add the minced garlic, allowing it to cook for a minute or two. ...
2 comments
Read more