Re: Crockpot Chicken

On 2/24/2025 12:02 PM, ItsJoanNotJoAnn wrote:

On Mon, 24 Feb 2025 15:50:55 +0000, fos@sdf.org wrote:
 

eww, i thought. my niece said that's what she was making for

dinner at my mom's house on saturday.

>
turns out pulled crockpot chicken is sorta' edible. she didn't
say what exactly she was making, just said crockpot chicken. used
four whole boneless breasts, a can of cream of chicken soup,
some stuffing out of a box, a packet of gravy mix, and a cup of
water.
>
thankfully it wasn't the whole chicken i had pictured her making
in my mind. that would have been just plain nasty. bluegh.
>
>

Pass this crockpot chicken recipe along to your niece.
 Four (4) whole boneless chicken breasts or the pieces you
like as long as they are SKINLESS.  Boneless or bone-in,
it doesn't matter.
 1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
 NO water or liquid of any sort and if you feel the need
the canned soups can be stirred together a bit. Empty
all these cans on top of your selected chicken parts.
Some people like to add a dash or two or three of
poultry seasoning to the mix.  I don't as I didn't
think it added anything special.  NO salt either.
 Cover and cook on low for 4-6 hours if using thawed
meat.  Six to eight hours if your chicken is frozen.
You'll need to go by the times of your slow cooker as
you would be familiar with it's cooking temperature.
 When ready to serve, prepare a pan of white rice, do
NOT cook your rice in with the chicken.  Serve the
chicken over rice with a green vegetable or a salad
and some crusty bread to soak up that gravy.

 >
Crappy, 1960s, old-lady-who-is-a-shitty-cook recipe.
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.
"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton