Tuesday, June 19, 2012

When Chickens Fly...

Off the shelves.

So my local supermarket recently had fresh chicken breasts on sale for $.88/lb.  Yes.  Eighty-eight cents.  (Minimally processed, no hormones, no steroids.  A literal steal.)  

Naturally, I stocked up.  No matter how you slice it, this family is chock-full of carnivores.  I love my veggies, but meat-eaters we are...  especially chicken.

At that fabulous price, there is bound to be some work involved.  Removing the skin is a piece of cake, however, I really do not look forward to picking the chicken off the bone once it is cooked.  I am left wondering if it's truly worth the price when half of the meat is left on the bone.  And I have nightmares about my kiddos choking on those tiny rib bones.

What's a girl to do?  Two words.

Crock.  Pot.

For years, I have made various stews, sauces, and beef dishes in my trusty slow cooker.  It hasn't been until recently that I discovered the joy of preparing chicken in a similar way.  When slow cooked all day, the chicken literally falls off of the bones, leaving me with more chicken for my money and no bones to worry about for the girlies. 

Not to mention the slow-cooked chicken shreds so perfectly for sandwiches, pastas, or random snacking the rest of the week! 


My new favorite chicken recipe:


Slow Cooker Italian Chicken

(Note:  I make this in a large 7 qt. crock pot which makes a slew of leftovers for the rest of the week.  Halve the recipe for a smaller batch.)

4 - 5 lb.  Chicken Breasts (bone-in or boneless)  or a whole chicken
4 potatoes, cut into large chunks 
4 carrots, sliced into large chunks
1 c. Italian Dressing
3 cloves minced garlic (or garlic powder)
Parsley
Basil
Salt
Pepper 


1.  Place chicken breasts in bottom of slow cooker.  Add 1/2 c. of Italian Dressing over chicken.  Add minced garlic.  Season to taste with parsley, basil, salt and pepper.
2.  Add potatoes and carrots.  Add remaining dressing.  Season veggies to taste.
3.  Cook on low for 7 - 8 hours or on high for 3 - 4 hours.  (Chicken should reach internal temperature of 165 degrees.)

If you worry about the bones (like me!) remove before serving to small children.

Happy Tuesday, Coffee Lovers!


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This post is a part of the Frugal Tuesday Tip.



4 comments:

  1. Great post! We eat a ton of chicken here too. I love the crock pot! Thanks for sharing on the Frugal Tuesday Tip.

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  2. I LOVE my crock pot! If you don't already, you can make homemade chicken stock from your left over bones and pieces. Just put them in the crock pot with your favorite mix of seasonings (I like salt,peper, thyme, and rosemary). Fill with water and cook on low overnight. I usually freeze my chicken stock if I don't plan to use it right away. You'll never have to buy chicken broth again! :)

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  3. Yes, Athena! Whenever I make a whole bird (chicken or turkey), I make stock to freeze, but I have never thought to do that in the crock pot! Fabulous idea! Thanks for sharing.

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  4. I think I've forgotten how to cook chicken any other way than in a slow cooker, lol. Love my crock pot!

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