I know that the thought of using a Corckpot/Slow Cooker during the summer seems so silly. These are used for winter foods. This is not the case. When it is 100 degrees out and you don't want to heat up the house using the oven or stove, These little inventions are the best option.
Crockpot Creamy Ranch Pork and Vegetables
http://thecrazylunchlady.weebly.com/recipes-food-fun/-crockpot-creamy-ranch-pork-and-vegetables
On Tuesday I made Crockpot Creamy Ranch Chicken and Vegetables
1 fryer chicken, cleaned and rinced
8 large carrots rough cut about 1 1/2 inch in size
6 large potatoes cut large 1/8ths
2 packages of dry ranch dressing mix
1 can of cream of chicken soup
1 tablespoon of thyme
1 teaspoon of pepper
I sprayed an oil spray in the crockpot prior to loading it because this cooks so long the sides seem to burn toward the top.
Place the vegetables on the bottom and then place the chicken breast down on top.
Mix together the 2 packages of dry ranch, cream of chicken, thyme and pepper. Pour it over the top and spread it around on the chicken. Place the lid put on low and walk away.
I cooked mine for about 6 1/2 hours but I had a smaller fryer chicken. You need to take the size into consideration when cooking and use a meat thermometer. Chicken should be cooked to an internal temperature of 190 degrees.
This was a great meal and everyone enjoyed it.
When we were done I took the vegetables and put them in a container. I took the skin off the chicken and deboned it. I kept one and one quarter of the white chicken breast in it's own container and added the remaining meat back to the veggies and sauce. I covered them both and put them in the fridge.
On Thursday I took out the chicken only. Then made the recipe below.
Chicken Salad
Chicken from the night before
1 stalk of celery chopped small
1 carrot shredded
1/2 cup of mayonnaise (you may add more if it is dry)
1 tablespoon of Mrs. Dash (multi spice)
1/2 teaspoon ground pepper
1/4 cup olives finely chopped
1/4 cup pickles finely chopped
Chop up the chicken from the night before into smaller pieces and place it into a bowl. Add the remaining ingredients and mix.
I made a green salad consisting of:
Romaine lettuce
Tomatoes
Cranberries Dried
Shredded almonds
Boiled egg 2
Celery
Carrot
During plating, I put the salad around the outside and added a scoop of the Chicken Salad to the middle. We don't use any dressing when we eat it this way because the Chicken Salad is creamy enough. But, if you have picky children or relatives give them the dressing... he he he We had enough left to use for sandwiches later.
Today Sunday, I used the Creamy Ranch Chicken and vegetables to make pot pie.
Chicken Pot Pie
I was lazy and I bought Pillsbury Pie Crust this time. Due to my injury making pie crust with one hand is difficult. Some don't have any idea how to make pie crust. So don't be sad if you don't. The family does like the homemade better but that is because they are spoiled.
I took the container of chicken and vegetables out of the fridge. I took a few moments to cut the potatoes and carrots into to smaller bite size pieces, then returned them to the chicken.
I lined two pie pans with crust, filled them and covered the filling. I cooked them at 420 degrees for 30 minutes. This made my top crust super yummy.... and heated the filling all the way through. Please keep in mind all ovens are different.... Depending on your oven you may want to adjust the heat.
I can't believe it myself... One fryer chicken, a few potatoes and carrots made us three meals! WOW!