LIVING* THE LAID BACK BUTTER CHICKEN
One thing you should know is that I really enjoy cooking. I not only like making great dishes but more importantly, I like to entertain and share my “culinary” exploits! In the past, I have shared with you guys on several occasions by posting pics of my meals and desserts on Instagram, but going forward I promise to post “pics and deets” of my dishes here on Dani-DK!
Another thing to know about me is that although I don’t mind following recipes, I often go rogue and do my own thing based on what I have in the kitchen. For some reason when following a recipe and even shopping for the ingredients I feel unnecessary pressure. So to make it less stressful I tap into inner MacJulia-Rachel-Martha-iver and just do my thing. This ‘Laid Back Chicken’ (originally named ”Easy & Yummy Slow Cooker Chicken”) recipe is one such a recipe that inspired my alter-chefs creativity. I found the original recipe on food.com but again worked with what I had in my cupboards. I love to use my crockpot so if you don’t have one you better get one. Trust me, it is a great HUGE time saver for us working girls!
My in-home taste tester said the meal was great and that is all I needed as a seal of approval He even named the dish.
If you do things my way ”rogue chef!” or stick to the original recipe, I know you’ll be sure to enjoy.
serves about 6 people
1 pack of defrosted skinless boneless chicken breast (2lbs 6 oz)
1 can of Cambell’s cheedar cheese
1/2 cup of skim milk
1/2 can of College Inn chicken broth with garlic
2 handfuls of frozen green peas
3 redskin potatoes (cubed)
salt to taste
pepper to taste
adobe to taste
clean and cut up chicken breast (add to crockpot)
season chicken with salt, pepper and adobo in crockpot
add milk, broth, potatoes and cheddar cheese to crockpot
cover and cook for 5 hours on hi
after 5 hours add green peas and let cook for another hour
*serve over white rice with a side salad to balance the meal
**don’t forget to plate the food in an appetizing way to add to the experience
6 boneless skinless chicken breasts
2 (10 ounce) cans cream of mushroom soup
1 (2 ounce) envelope onion soup mix (or onion dip mix)
1/2 cup milk
1/2 cup mushroom
1 cup raw carrot (I use the bagged peeled & cut kind)
6 medium potatoes, peeled and cut
1 Put frozen chicken into slow cooker.
2 In a bowl, mix soup, onion mix, and milk. Stir. Add into slow cooker.
3 Add cut vegetables to the slow cooker and mix.
4 Cook on low for 7-9 hours, or high for 4-5 hours.