Wednesday, May 18, 2011
Crockpot Rustic Chicken
I want to be a woman who uses a crockpot. I don't know, it just seems so homey to me. Coming home from work to a meal cooked, the house smelling like love, and a delicious meal waiting. And yet, I never use my crockpot. It collects dust in my closet until I eventually drag it down, choking from the months of dust that fill my lungs as I lug it to the kitchen. So I decided I am going to *try* to use it once a week. I make no guarantees people, but I really do want to try. Here's to hoping I do it!
This recipe was awesome. I had starred it in my google reader so long ago that I had to dig and dig to find it, but it was well worth the time I spent searching for it. The original calls for artichoke hearts, which I fully intended to use, until I forgot them. Doh. See, I'm not meant to use a crockpot! It's too early in the morning when I leave my house to be making dinner! I'm including them in the recipe though because I will without a doubt add them next time. Overall this dinner was delicious. We both loved it and I plan to make it soon.
Oh, and if you have a good crockpot recipe, please leave a link to it in the comments! I'd love to try something new. And I trust you guys, so don't lead me wrong!
Source: Adapted from Sweet Tea in Texas
1-1 1/2 pounds chicken tenders
15 ounce can diced tomatoes
15 ounces artichoke hearts
8 ounces sliced mushrooms
1 packet dry chicken gravy mix
1/4 cup chicken broth
1- Combine the chicken broth, tomatoes, artichoke hearts, and gravy in the crockpot. Stir well.
2- Add the chicken and mushrooms. Stir until evenly covered in the tomato/mushroom sauce.
3- Season lightly with salt and pepper.
4- Cook 8 hours on low. Serve over rice or egg noodles.