aprilseverydayblog

Just another WordPress.com site

Crock Pot Recipe: Creamy Chicken in the Crock Pot

I found a recipe in a back issue of Taste of Home magazine (the original is called Creamy Tarragon Chicken) that looked great and decided to try it.  I tweaked the recipe a bit though.  Here it is:

Creamy Chicken for the Crock Pot

Ingredients:

  • Boneless, Skinless Chicken Breasts (One per person)
  • 1/2 cup onion (or to taste)
  • 2 ounces of diced ham
  • 1 cup water
  • 3 Tablespoons Quick-Cooking Tapioca
  • 1 bullion cube or two teaspoons chicken bullion granules
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon basil
  • 3-4 Carrots, washed and sliced (The original recipe calls for frozen Broccoli and Cauliflower, thawed.  My family prefers carrots)
  • 1/2 cup half-and-half cream
  • 8 ounces of Pasta-I used small shells because I had those on hand

In a crock-pot, combine the first ten ingredients and the carrots (if using-otherwise wait to add the frozen veggies until the end).

Cook on low for 6-7 hours until chicken juices run through.

Next, add the frozen veggies (if using) and the half-and-half cream to the crock pot and cook for an additional 15 minutes.   Meanwhile cook  your pasta (note:  the original recipe calls for orzo pasta).  Serve pasta with chicken and vegetables.  Enjoy!

Leave a comment »

Recipe Favorites

Do you have some favorite recipes?  I like to make things that are easy and taste good.  I also consider whether or not a meal will freeze well, and if it will, I make a double batch and put the extra one in the freezer.  So here are some of my favorites:

Homemade Yogurt in the Crock Pot

Baked Oatmeal

Herbed Chicken

Teriyaki Chicken

Cream of Chicken Soup

I’m still experimenting with what will freeze well because I’m new at this.  What’s your favorite meal to make for freezing?

1 Comment »

Easy Teriyaki Chicken for the Freezer

One of the easiest chicken meals I make is a Teriyaki Chicken stir-fry.  It takes minutes to prepare and it freezes nicely.  Here’s my recipe (all measurements approximate; I usually just pour everything together):

Skinless, Boneless Chicken-Cut stir fry style

1/4-1/2 cup Teriyaki Sauce  (I haven’t tried this sauce yet, but it looks pretty good.  I usually use store bought sauce)

2 teaspoons lemon juice

1-2 teaspoons honey

Sliced Veggies, optional  (I cut my veggies the same day as cooking)

To Serve Same Day:

Mix Marinade ingredients in a bowl.  Add chicken, cover with plastic wrap and allow it to marinade in refrigerator at least 15 minutes.  I usually do this in the morning to save time at dinner.

To Freeze:

Slice veggies and place in ziplock bag.

In a separate freezer safe ziplock bag, pour the teriyaki sauce into .  Add lemon juice and honey.  Close the bag and squish with your hands to “stir.”  Add chicken and make sure the marinade covers the chicken.  Add more sauce if necessary.  Lay flat on a cookie sheet and freeze.

To Thaw: 

Remove from freezer and put on plate/pan in refrigerator overnight or first thing in the morning.  The meat will marinade during thawing and it tastes delicious!

To Cook:

Heat oil in pan and saute veggies until tender.  Remove veggies.  In the same pan, cook the chicken until no longer pink (3-5 minutes).  When chicken is fully cooked, add veggies.  Serve over rice.

I hope you enjoy it.  What’s your favorite version of teriyaki chicken?

Leave a comment »

Easy Scrambled Eggs

So after making scrambled eggs for years and not being very successful, I finally found a great way to make them.  Of course, all credit is due to the wonderful Julia Child.  While watching PBS one Saturday morning, we learned the best way to make scrambled eggs.

First, melt butter in your pan.  Watch the butter carefully and just before the butter burns, add your scrambled eggs to the pan.  After adding the eggs to the pan, whisk them  so they don’t stick.

Continue to whisk (don’t stop even for a second!) until the eggs are cooked.

This will take less than a minute (unless, like me, you add them too early then it might take a bit longer for them to cook).

That’s all there is to it!  Enjoy.

Leave a comment »