My husband and I often said we wanted many children (like 7....what were we thinking?) but I have finally learned that I really just want to cook for 7 children. I love to make a mess of the kitchen for a big family dinner and I think that craving was being translated into needing to have babies. I know. Odd correlation. It took me two kids and a few years to finally understand it myself. Now I have learned to use a smaller pot when I make soup or just invite someone over for dinner. It seems to satisfy my need to nurture through creative cooking.
Honestly though, washing dishes falls outside my boundaries of nurturing. That is what I want someone else to do for me so I feel nurtured. Hint hint......
Anyway, it has continued to snow here in our valley and I really want to pull out my crock pot and use it over the weekend. I love filling it mid-morning and having a warm comforting dinner ready when it is dark and cold outside. I also love the pestering from my family wanting to know when it will be ready. I figured I would share one of my favorite crock pot recipes here so you, too, can have that wonderful aroma and famished family.
Crock Pot Dinner (I know...not original enough. Send me better recipe titles if you'd like)
2 large onions
2 large carrots
2 medium potatoes (red, yellow or bakers work)
2 lbs chicken (I prefer frozen tenders but boneless breasts work fine) kept whole
1 can cream of chicken or mushroom soup
If you want to add any other veggies, frozen corn or peas work well. I have added broccoli but the aroma gets pretty intense. If you have a big bag of frozen asst. veggies in your freezer use those and save yourself some time.
Spray your whole crock pot with cooking spray to make clean up easier. Slice or cut the onions into wedges and layer on the bottom of the pot. Chop the carrots into big bite chunks and place half on top of the onions. Place chicken in a layer on top of carrots. Add chunked potatoes and remaining carrots. Add any additional small veggies. Spread condensed soup over the top and fill the can once with water pouring that over top of it all. Place the lid on top and set to low for 6-7 hours (depending on how full your pot is) or on high for 3-4 hours. I have a setting on my pot that does high for 2 hours then turns it down to low and stays there. That gives me about a 5 hour option if I have errands to run.
When you can smell this all over your house and it is bubbly and creamy looking it is done. Dig down and make sure the chicken is cooked through. It should be very tender and falling apart easily. Serve with a big spoon into shallow bowls to let it cool a bit easier. A loaf of crusty bread or buttermilk biscuits are perfect with this and sometimes a sprinkle of cheese or a little chopped fresh herbs.
Variations on this recipe are endless:
- use rice instead of potatoes, adjusting the liquids as necessary
- use coconut milk and sweet potatoes for an African flavor
- use a curry base instead of cream of chicken soup, serving with naans
- add a jar of salsa with the creamy soup for a southwestern flair, serving with corn chips.
