Tuesday, May 5, 2009

Yummy Crockpot Country Chicken *Recipe*

For dinner tonight, I wanted something quick, yummy, and yet something that says I cared enough to think about this meal for you. Since I work four days a week (less then three weeks to go until I have to return in August), it is so easy to say at the end of that day "I don't want to cook!". And now, with my afternoon workouts (which I totally am in love with btw) time is crunched for dinner. I have learned to rely on my crockpot alot during the week. In the summer I still use it alot to cut down on heating up the kitchen ( plus we are swimming alot in the summer, nad well ~ who has time to cook!).

Crockpot Country Chicken

Now this is just the major part of dinner, I still have to make the time to get the "sides" done, but how hard it is it to nuke some broccoli and cheese, make a salad, heat up some garlic toast or biscuits and boil some rice?

Frozen chicken tenderloins (or about 4 chicke breasts)
1/4 cup chopped celery
1/4 cup chopped onion
1 can Condensed Cream of mushroom soup*
1 can Condensed Cream of chicken soup*
Seasoned salt, garlic, Ms. Dash original blend ( to taste)

Place in crockpot as listed , and stir. Cook on low 8 to 10 hours and viola! I put it on at 6:30, and when I leave for the gym at 4 I can just turn it off. Believe me, it will still be piping hot when we eat dinner around 6:30ish.

*You can substitute low fat versions of this soup, but remember if it si "low" in something, it is usually higher in something else whether it be sodium, sugar, what have you. I prefer to use the "real" stuff but just watch my portions! *

If you are not a rice eater ( I am not) you could serve this with egg noodles. I personally like it as is (without rice or noodles), and with a large salad, it is very filling and yummy!

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