quickandeasycooking

Crock pots became the rage in the 70’s. I received one for college graduation, and it was always on the kitchen counter in my first apartment. And with today’s busy woman, they’ve certainly made a comeback. You can find them in all sizes, from the baby “crockette” to the super size.

My problem is that so many crock pot recipes are too similar to each other. I’ve had crock pot cookbooks with about 100 recipes for pot roast, each one differing by one or two ingredients. So, lets share some great recipes. I use mine for chili often, fondue sometimes and barbecue all the time. (See an earlier post on crock pot barbecue.) I also make the perennial
Campbell’s Glorified Chicken. If you’ve never used your crock pot for this one, it’s super easy and kid friendly.

Campbell’s Glorified Chicken

Chicken pieces ( I use breasts, legs and thighs)

1 can of
Campbell’s Cream of Chicken Soup

1 can of
Campbell’s Cream of Celery Soup

Garlic powder to taste

Salt and pepper to taste

Place the chicken pieces in the bottom on the crock pot. Cover with the soups, add garlic, salt and pepper. Cook on low until done, about six hours. This makes an incredible gravy.

But I need some more crock pot recipes! Care to share?

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