CROCK POT CHICKEN FOR THE WEEK

Not sure about all of you and where you live but it’s supposed to be winter here on the Eastern Shore of Maryland. The average temperature here this week has been 60 degrees. While I am happy for everybody’s wallet regarding paying electric and heating bills I can’t help but feel the worse is yet to come. Next week our weather projection is also good. I have seen blooms on branches and green peeking above ground. After returning from Aruba in January my husband is doing cartwheels! Did I mention he hates the cold? Cant wait to see what the rest of February and March bring. I am going to predict a snow storm for Easter. They way things are going it would be no surprise to me.

I am a nurse of 40 plus years. While I still practice it is only part time, lately it seems more like full time. Hence my hectic week. With both of us running it’s hard to keep up with each other but eventually we are able to meet up for dinner and have the occasional glass of wine before we both pass out from exhaustion. With that said, I turn to my trusty slow cooker made by, who else, CROCK-POT! We eat a lot of chicken and fish. I have found that rotisserie chickens are great but I don’t always feel like running to the store and usually have frozen chicken all the time. I have a quick cooking method for boneless, skinless, chicken breasts that makes life easy when you get home from work. 

We had chicken cheese steak subs with peppers, onions, and mushrooms that were filling, and out of this world. I used shredded Gruyere and sub rolls that I ripped some of the soft bread out of to reduce the carbs. It can be used for chili, soups, salads, tacos, stew, potpies…the list is endless. Once you have the chicken cooked it’s a quick and tasty throw together when you just don’t feel like standing over the stove when you get home from work. So here’s the method, it couldn’t be easier and you will have quick meals in a flash.

                                                                                            CROCK POT CHICKEN

  • 3 lbs boneless, skinless, chicken breasts (frozen or thawed)
  • PAM cooking spray (I like olive oil)
  • chicken broth
  • garlic, onions (optional)
  1. Salt and pepper both sides of your breasts
  2. Spray your CROCK POT lightly
  3. Place the breasts in the crockpot (if they overlap a bit it’s okay)
  4. Pour enough chicken broth to surround but not cover the breasts
  5. I like to add whole garlic cloves to the pot for flavor. You can use whatever you like. Onions, apples, celery, carrots, or herbs of choice. It’s totally up to you. You don’t have to add anything, I just like the added flavor.
  6. Turn your pot to low and cook for about 5-6 hours.
  7. When done, remove from the pot and slice, shred, or cube, or a bit of each depending on how you want to use it.
  8. Refrigerate it and use it all week in your favorite recipes.

This chicken is so tender and moist you will wonder why you haven’t done it before. If you have a really good recipe, please share! I love a good chicken recipe. 

Til next time……Ciao xoxo

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4 Comments

  1. Pingback: WHITE CHICKEN CHILI (quick & easy) | Around the Butcher Block

  2. Pingback: VIKS CHICKY POT PIE | Around the Butcher Block

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