Thursday, July 14, 2011

It's hot! No baking!

I don't know about you all but we are baking. In the heat outside! With our high temps over 100 every day, I just cannot stand to think about turning on the oven. So, out comes the slow cooker.

Now, whatever you want to call it, a slow cooker or a crockpot, they work the same. I have a slow cooker. One benefit of that is it can be used on the burner to jump start the cooking or to thicken juices at the end or any number of other things.

I like to make Sunday lunch in the slow cooker since it will be mostly finished when we get home from church. I made a yummy chicken this time. Super easy!! And, with no allergy foods involved.

Slow Cooker Chicken:
  • chicken - I used 8 pieces of chicken tenders but you can use however much of whatever kind you want for your family
  • 1 large onion - peeled and sliced into rings
  • 6-8 large carrots - washed and scrubbed and cut into pieces about 4 inches long (if you use small carrots or cut them small, they will fall apart while cooking)
  • 1/2 cup of water
In the bottom of the slow cooker, give it a light coating of spray (some have soy so watch for that if you have a soy allergy) or shortening. Place the onions on the bottom of the slow cooker and then layer the carrot pieces on top. Salt and pepper the chicken on both sides and place on top of the carrots. Add the water on the sides; don't pour it on the chicken or you will wash off the salt and pepper. Put the top on and turn it on.

Cook at high for about 2 hours, medium for 3-4 hours, or slow for 6-8 hours, depending on your day and when you can turn it on. Enjoy!

We have always loved a good roast at our house. That was one of DD2's favorite meals and one of the things she will list when talking about what she misses now that she has identified allergies. Being allergic to beef and pork took both of the roasts we like off of the table. DD2 mentioned that it was like having a roast.

All in all, a great replacement. Happy slow cooking!

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