Even with the air conditioning running 24/7, it has been a brutal summer. Brutal enough that I cringe at the thought of turning on the oven, as I’ve mentioned in earlier posts. I’ve been missing lasagna. So, I decided to experiment with my crockpot (slow-cooker) today. Here’s what I got.
So last night, I knew I had several boneless, skinless chicken breasts which needed to be cooked up but I rapidly found myself running out of evening to cook them in. I thought I’d be clever and throw them into the crockpot with some honey-garlic sauce (VH), onions and a can of pineapple, let it on low and wake up in the morning to fantastic chicken.
Boy, was I wrong. Boneless, skinless chicken breasts are not good for the crockpot, because they dry out very easily, despite being drenched in liquid. I didn’t realize this.
Hubby said he’d eat it, but I told him to leave it alone, let me think about it and I’d see if I could salvage it and make it more palatable. I had a few ideas after searching through my cupboards. Here’s how I saved my chicken… Continue reading
Traditionally, chicken cacciatore essentially means it’s some kind of ‘hunter-style’ dish. It involves a lot of herbs and spices, tomatoes, wine and such, and of course, chicken. Well, I just wanted to make something quick and easy. Originally, I had baked a bunch of chicken breasts in pasta sauce from jars in a glass lasagna pan (350F for 1 hour) the day before, so I had leftover sauce and chicken today, as well as pasta. To spruce up the leftovers today, here’s what I did: Continue reading