I love using my crockpot. I am one busy lady with two young boys, working part time and writing posts for this website. I love to cook but I have found lately that quick and easy meals are the best. I call the five o’clock hour the “witching hour” in my house. The boys are hungry and cranky and I am in a rush to get food on the table. I thought I would give you two easy dinner ideas that work for my family.
The base for both meals was crockpot chicken. I put three large chicken breasts (bone and skin left on) into a crockpot. I added one small can of chicken stock and seasoning on top. I turned it on high for about 4 hours. You could also cook it on low for 6-7 hours. The meat falls right off the bone and it is very juicy and tender!
For dinner Thursday, we had chicken, baked potatoes, corn on the cob and watermelon. All very easy and inexpensive.
For dinner Friday night I used the leftover chicken and made a gravy to go over-top of biscuits.
Chopped Chicken (I had about 1 breast leftover)
1 can Cream of Mushroom Soup
1/4 cup milk
1/2-3/4 cup water (depends on the thickness of your sauce)
1/4 sour cream
1/4 cup sharp cheddar cheese
I added the chicken to a hot pan, poured in the mushroom soup and liquid. Let it simmer for a couple of minutes. Then add the sour cream. Heat back to simmer. I did add cheese this time and it was fantastic! Let the cheese melt and then spoon over biscuits.
As you might have guessed, I don’t have a real recipe for this! I just make it up as I go and every time is different. You can use low sodium soup and low fat sour cream. It is a very versatile meal: serve over egg noodles, rice mashed potatoes or add veggies right in the gravy.