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Crockpot Original Dinner Favorite #recipe #cooking #fypシ #easyrecipe #dinner #recipe #food #original
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Crockpot Original Dinner Favorite #recipe #cooking #fypシ #easyrecipe #dinner #recipe #food #original

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Crockpot Original Dinner Favorite #recipe #cooking #fypシ #easyrecipe #dinner #recipe #food #original

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  4. @EchosOfSanity

    That is 100% getting cooked tomorrow. I've got one you should try. This one happened completely by accident.

    In my house, this is just called Chicken Stuff

    2-4 Boneless skinless chicken breast.

    3-6 russet potatoes, cut into cubes.

    1 Large sweet onion

    3-6 cloves of fresh garlic

    1 can of green chilies

    1 can of spicy cheddar cheese soup.

    1 can of Milk (fill the soup can)

    1-3 boxes of chicken broth or stock.

    Don't look at me like that. What seasonings you use is gonna depend on the type of soup you decide on. As always, measure with your heart.

    Salt & pepper are a must; just remember the amount of salt in things like the broth/stock & soup. Adjust accordingly

    If you use the spicy soup, you can add chili powder, cumin, paprika, oregano, and basil. Again, measure with your heart, you'd pass out with the amount of paprika I use.

    If you use any of the other soups, the sky is the limit. Just use herbs and spices that you & your family enjoy.

    Step 1 Pour in all of the stock/broth/water, can of soup, can of milk, & whisk until combined.

    Step 2: Add your chicken

    Step 3: Chop the onion to the desired size; putting them in at the start makes them just melt into the final result.

    Step 4: Cook on high for 2 hours or until chicken is done.

    Step 5: Remove chicken and cube or shred

    Step 6: Wash and cube your potatoes, add them to the crockpot; size depends on how long it is gonna take to cook them. I've always added them once the chicken is done. You don't have to wait; you can add them in with the chicken at the start. Depending on the size of the cubes, it can take an hour or two to cook.

    Step 7: Cook until the potatoes are fork-tender

    Now here are some caveats.

    *You can use dark meat; it does taste better, however, make sure there is no skin, fat, or bones, you'll end up with a layer of fat over the top that is a nightmare to get out.

    **4 pieces of chicken feeds a family of 4 with leftovers.

    ***No need to peel the potatoes, but the skin can come off during cooking, causing a mess to eat around. This can become a texture thing.

    ****Use the spice lvl of chilies you're comfortable with. If you want something mild, fresh Banana peppers are a good choice. If you want spice, fresh jalapenos are good. If you don't like spice, you can use bell peppers or no peppers. Leftovers get spicier the next day, so remember this.

    *** Campbell's has the normal cheddar cheese, spicy nacho cheese, broccoli cheese, garlic parmesan w/ herbs, and a white cheddar soup. The type of cheese soup is up to you.

    **** How much stock/broth you use depends mostly on the number of pieces of chicken and potatoes. You can use half water and half broth or stock; I've even used only water in a pinch. I'll normally use 2 of the "family size" 48oz cartons. (just filled the crockpot to just under the lip of the lid.) I've used bouillon powder, bone broth, and, on a bad day, cubes.

    **** Using stock cubes is ONLY a good idea if you can use the no salt ones, and that's a pain to find where I'm at.

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