Preparing home cooked meals can be challenging during the holiday season. There’s so much to do and so little time. Isn’t it just easier to order out or grab some fast food these days? Well, what about this – get out that crock pot of yours and cook dinner while you shop or wrap? It’s multitasking at it’s best!
Here’s an easy recipe for chicken cooked in a crock pot. It’s called Linnell’s No-Fuss Chicken. I don’t remember the origins of this recipe, so I guessing that it’s probably a conglomeration of recipes that I adapted. It’s certainly not a gourmet dish, but it’s tasty and easy!
2/3 C flour
1 tsp rubbed sage
1 tsp dried basil
1 tsp seasoned salt
1 chicken (2.5-3 lbs.), cut up
3 T butter
olive oil
1 can cream of chicken soup
1 envelope Lipton’s Onion Soup
Approximately 2 cups fat free half & half or chicken broth
Directions: In a shallow bowl, combine flour, sage, basil, and seasoned salt. Rinse and pat chicken dry. Cut chicken into pieces. Coat chicken pieces with flour mixture. In a large skillet, melt butter and a couple of swigs of olive oil. Brown chicken on all sides.
Spray crock liner with a vegetable spray and put browned pieces in the crock pot with largest pieces on the bottom. In a medium-sized mixing bowl, stir together the cream of chicken soup and the onion soup. Stir in the fat free half & half or the chicken broth. Pour the soup mixture over chicken. Cover and cook on high for 2 to 2.5 hours until the juices run clear.
Serve on a bed of rice or noodles.
Note: This is a clean out your vegetable bin recipe. Any vegetables such as carrots, bell peppers, zucchini, celery, broccoli, onions, mushrooms etc. can be added. Wash, cut, and place veggies on top of the meat before cooking.
Go ahead and go shopping for a couple of hours. Dinner will be waiting for you when you return home!
You are such a creative cook. It’s a wonder you and Jeff stay so slim. I feel like I pick up a few pounds just by looking at your yummy pictures and reading the recipes!
This sounds delish! Perfect for this crazy time of the year! I just made your Yugoslavian Christmas cookies. How do you store them? With the meringue layer I’m not sure what would be best. You should sooo post them on your blog and,since your phototgraphy is beyond fabulous, submit them to tastespotting and foodgawker/! Miss ya kath ; D
Kathy – Thanks for reminding me about these cookies! I guess it wouldn’t be Christmas in this household without them! To store them I usually cut them into squares, put them in baking cups (Smart & Final has grease-resistant ones) and stack them in Tupperware-type containers. Miss you and your family, too! Linnell