Yesterday morning I loaded it up with boneless skinless chicken breasts......15 to be exact(on sale at Kroger last week :) I filled in all the way up with water. I didn't season these at all because of what I needed them for but sometimes I do this for chicken soup and I season the water. I turned it on low and left it for 10 hours. Oh my goodness...TENDER!!!!This is the breakdown of how I used the meat.......6 chicken and cheese (remember all that free cheese!!) quesadillas. I would normally use 3 for my family but I was feeding another family of 6. It really doesn't take a whole lot of meat on these.
5 chicken breasts I used to make Ritz cracker caserole.....we don't eat many caseroles but this one is so good.....1 can cream of chicken soup......3/4 cup sour cream(you can't taste it I promise!) 1 sleeve Ritz crackers(Iuse the whole wheat kind) 1/2 stick of butter
Shread chicken with fingers and put on the bottom of pan...I usean oval casserole dish.....9x5 mix soup and sour cream together and spread over the top of the chicken. Crush crackers over mixture and drizzle melted butter over all. Bake 30 min. at 375 I serve with veggies and a salad.
The remaining 4 chicken breasts I froze covered in the broth and I will use them at another date either for quesadillas or for chicken and rice. Either way the crock pot was already running so why not load it up....now I am partly ready for another meal.
2 comments:
Well I've never thought of using the crock pot to cook my chicken breasts! Did you cook these overnight?
You are such a great cook! I love the ideas!
I started mine early in the morning and cooked all day...you can overcook these and they turn to mush so you have to start checking them after about 8 hours until you see how your crock pot cooks....they should be completely fork tender.....you should be able to pull them apart easily with your fork. I love it because you can leave them and also you do not have to keep checking the water level!
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