If you’ve been reading my posts, you know that I’m a big crock pot fan. Making good use of a crock pot and a freezer can be a life saver for a working mom. There’s just something great about coming in the house after a busy day to the smell of something good cooking – especially in the winter (if you live in a cold climate you know what I mean). This recipe makes ten good size portions in a full crockpot.
Here are the steps I use to make what I call ‘Crock Chicken Pot’. TIP: You can also make this in a covered casserole dish in the oven if you want.
Step 1: Assemble your ingredients
- Fresh Vegetables. I use Celery, Carrot and Onion
- Cream of Chicken and Mushroom soup. 3 regular size cans. I use Campbell’s Healthy request most of the time.
- Seasonings. I use .5 teaspoon each white pepper, rosemary, sage and thyme. Adjust to taste.
- Chicken. 3 – 4 pounds of skinless, boneless chicken breasts. Thawed or Frozen.
Step 2: Cut the vegetables into inch thick pieces. Set aside. TIP: Cut the veggies and mix the sauce the night before. Save the mixture in a zip lock bag. In the morning just dump it into the crockpot.
Step 3: Make the sauce.
- Empty three cans of soup into the crockpot. You could also use Cream of Celery. Adjust the type of soup used according to your taste. TIP: Save money by buying the family size cans if they are available.
- Add seasonings and stir.
Step 5: Cook. If you used frozen chicken, set the timer to 6 hours on high. If you used thawed chicken, you can set it to 4 hours on high. TIP: If this needs to cook the entire work day, set it to 8 hours on low for either frozen or thawed chicken. I bought the crockpot with the keep warm feature in case I don’t make it home in exactly 8 hours (who does?).
Step 6: Serve. I usually make a big pot of rice to serve with this dish. You could use noodles also. TIP: You could make the rice/noodles the night before and just warm in the microwave to serve. I freeze leftover rice/noodles for future use with this recipe.
Leftovers! As this makes more than one meal, you can portion and freeze for lunches or even faster dinners. This cooks beautifully in the microwave at work. For this recipe, I save about $80 for work lunches vs going out.