This week I had to pick something semi-easy because Abby and I couldn't find a good time to cook together. Let's not kid ourselves: she's the brains behind all of our work in the kitchen.
I've been kind of interested in trying something in the slow cooker recently. Easy, fast, right up my alley. I found a recipe and modified it a little bit to include onions. Because mmmmmmm...
It turned out pretty well. I would definitely eat it again. (In fact I WILL eat it again as it produced plenty of leftovers.) It just reminded me that pretty much everything you put in a slow cooker comes out pretty mushy and the tastes all melded together after 8 hours of mindless simmering. Which is okay for sometimes...but not for always. I still plan on trying more crockpot recipes in the near future.
INGREDIENTS
4 chicken breasts, frozen (I used 8 chx breast tenders instead)
2 cans of stewed tomatoes (I used Mexican style)
1 sliced onion (this was MY addition)
**I also added a little salt, ground red pepper for heat, and ground cumin
DIRECTIONS
Put chicken in crockpot, cover with tomatoes. Cook 2 hours on high, then turn down to low for at least 6 hrs. Check once to make sure chicken stays covered by liquid, and it will stay tender. Serve over rice.
(I didn't have time to cook on high for two hours before I left this morning, so I just cooked for eight hours on low. I figured that this would work since the chicken tenders were smaller, and probably wouldn't take as long to cook as a whole breast.)
Can you tell that, when left to my own elements, I can't follow recipes very well? I give myself entirely too much freedom to change things as I see fit...
And, most importantly...
HAPPY BIRTHDAY, ABIGAIL!
I've been kind of interested in trying something in the slow cooker recently. Easy, fast, right up my alley. I found a recipe and modified it a little bit to include onions. Because mmmmmmm...
It turned out pretty well. I would definitely eat it again. (In fact I WILL eat it again as it produced plenty of leftovers.) It just reminded me that pretty much everything you put in a slow cooker comes out pretty mushy and the tastes all melded together after 8 hours of mindless simmering. Which is okay for sometimes...but not for always. I still plan on trying more crockpot recipes in the near future.
INGREDIENTS
4 chicken breasts, frozen (I used 8 chx breast tenders instead)
2 cans of stewed tomatoes (I used Mexican style)
1 sliced onion (this was MY addition)
**I also added a little salt, ground red pepper for heat, and ground cumin
DIRECTIONS
Put chicken in crockpot, cover with tomatoes. Cook 2 hours on high, then turn down to low for at least 6 hrs. Check once to make sure chicken stays covered by liquid, and it will stay tender. Serve over rice.
(I didn't have time to cook on high for two hours before I left this morning, so I just cooked for eight hours on low. I figured that this would work since the chicken tenders were smaller, and probably wouldn't take as long to cook as a whole breast.)
Can you tell that, when left to my own elements, I can't follow recipes very well? I give myself entirely too much freedom to change things as I see fit...
And, most importantly...
HAPPY BIRTHDAY, ABIGAIL!
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