Another Crock Pot Creation

Mr. Bean asked me today why I have been doing so much cooking lately. I think the answer lies within the magic of the crock pot. I just love it.

Tonight I made chicken in the pot which is the first time I've ever tried chicken. Here is my recipe:

Chicken Stew-like Yummy Food
Chicken Breasts
Family size cream of chicken condensed soup
milk
celery
1/2 onion (or more)
garlic
salt
pepper

Defrost chicken. Combine cream of chicken soup and 1/2 of its can full of milk in the crock pot. Add garlic, salt and pepper to your liking and stir. Coarsely chop celery (I used 3 stalks) and add to pot. Finely chop onion and add to pot. Add chicken last and be sure it is smothered in mixture.

Leave in fridge overnight, or begin cooking. Set on low for 6 to 8 hours. Once chicken is cooked, shred it by using a wooden spoon. It should fall apart pretty easily.

Serve over rice, biscuits, toast, or potatoes....or...or even plain! (To borrow a line from Holiday Inn.)

Pot Roast

Best Pot Roast recipe. Hands down. And I'm not even charging you for it.

1 roast, thawed
1 bag of baby carrots
1 onion, chopped
3/4 of a 5 lb bag of potatoes, peeled and chopped
2 cups of water

Put roast in large crock pot. Add all other ingredients. Turn crock pot on low. Wait 6 to 8 hours. Salt and pepper to taste.

I usually check mine around hour 4 to see if it needs to be turned onto high to speed up the meat cooking. You know when the meat is done when it starts to fall apart easily.