I love cooking in my crockpot. Especially during the summer when I don't want to heat up the kitchen by using the oven.
I receive a book about 2 years ago called "The Slow Cooker Bible" and there are several pages that are dog eared and stained from use already. I hadn't tried this particular recipe before but, now that I have, it may be a new favorite.
I love that most crockpot recipes are super simple, ie: throw everything in the pot and go watch a movie.
This one is no exception.
Crockpot Country Chicken
(adapted from The Slow Cooker Bible)
4 carrots, cut into 1 inch chunks
4 stalks celery, sliced
1 medium onion, chopped
6 - 8 boneless, skinless chicken breasts, quartered
1 tsp dried tarragon leaves
1 tsp dried thyme leaves
salt & pepper
1 can (~10 oz) condensed cream of chicken soup (not diluted)
1 envelope (~1 oz) dry onion soup mix
1/3 cup cooking sherry (or white wine)
2 Tbsp cornstarch
Place carrots, celery, and onion in bottom of crockpot.
Arrange chicken breast pieces over vegetables and sprinkle with tarragon, thyme, and salt & pepper.
Spoon cream of chicken soup over chicken and sprinkle with dry onion soup mix.
Cover, cook on high for 3 - 4 hours, stirring once during cooking.
Blend cooking sherry (or wine) with cornstarch, whisking in a small bowl until smooth. Stir into the crockpot. Cook, uncovered, for about 15 minutes - or until sauce thickens.
Serve over rice or pasta or egg noodles.
It really is that easy.
I have a little note about this recipe.
Well....about crockpots in general.
I find my crockpot cooks really fast.
I had it on low and it still only took about 3 hours to be done. I was thinking I had a good 5 hours on low...but...nope. Done in 3, on low.
It can be hard to plan when to start my crockpot as it cooks so much faster than most recipes state.
What I am trying to say is - know your crockpot. Learn how fast it cooks so you can plan out when to turn it on.
Because this was done in 3 hours on low in my crockpot I had to turn it to "warm" for the another hour until dinner time. It wasn't overcooked at all and the chicken was soooooo tender you could cut it with a fork.