Chicken in the Crock-Pot

Another throwback from when I first started my inexpensive meals...

Chicken in the Crock

Time: 5 hours

Ingredients:

• 5 slices bacon
• 6 boneless, skinless chicken breast halves
• 10 oz can condensed cream of chicken soup OR 10 oz jar of alfedo sauce
• 1/2 C mushrooms, sliced
• 1 onion, chopped
• 1/2 C diced Swiss or Havarti cheese

1. In a large skillet, cook bacon until crisp.  Remove bacon and drain on paper towels.  Crumble bacon and set in refrigerator.
2. In bacon drippins in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.  Place in 4-6 auart slow cooker.  Top with mushrooms and onions.  In skillet, heat soup and pour into slow cooker.  Cover and cook on low for 4 to 5 hours.
3. Top chicken with cheese slices and sprinkle with bacon.  Cover and cook on high for 10-15 minutes or until cheese is melted.

*I used frozen chicken w/out thawing and followed the same directions so that the chicken would take longer to cook.  The cooking time went up to 7-8 hours which is perfect for a full-time workin' mama!!

Rice Pilaf

Time: 40 minutes

Ingredients:

• 1 Tbsp olive oil
• 1 C white rice
• 2 C heated chicken stock or broth

1. Preheat oven to 375 degrees.  Heat the oil over medium high heat in an oven proof saucepan.  Add the rice, stir to coat with the oil and heat the rice utnil it sizzles.
2. Add the hot chicken stock and bring to a boil.  Cover and place in the oven.  Bake until all the moisture is absorbed, about 20 minutes. Toss with a fork and serve!!

Crocked Carrots

Time: 7 hours

Ingredients:

• 2 lb back baby carrots
• 1-1/2 C Water
• 1/4 C honey
• 2 Tbsp butter
• salt and pepper

1. Combine carrots and water in a 3-4 quart crockpot.  Cover and cook on low for 6-8 hours or until carrots are tender.  Drain carrots and return to crockpot.  Stir in honey, butter, salt and pepper and mix well.  Cover and cook on low 30 minutes until glazed.