Try this Crockpot Chicken and Veggies recipe.
- Carbohydrate 59.693 g
- Cholesterol 35.58 mg
- Fat 15.0565 g
- Fiber 13.1390000706911 g
- Protein 13.4896 g
- Saturated Fat 3.71772 g
- Serving Size 1 1 Serving (877g)
- Sodium 2440.25 mg
- Sugar 46.5539999293089 g
- Trans Fat 1.33254 g
- Calories 401 calories
Step-by-step
- Take 2 frozen skinless boneless chicken breasts (this is if I use my little crockette-about 1 quart) and put in the crockpot.
- Add a bag of frozen mixed vegies (I used Veg-all stew cut vegetables because they are in big chunks).
- Pour a can of cream of whatever, celery, mushroom, chicken, etc (reduced fat of course!) over chick and vegies.
- Put on the lid and turn on/plug in the crockette.
- Go to work.
- Come home.
- Either put some yolkless wide noodles or rice on the stove and go relax for a little bit.
- Dinner will be ready shortly.
Thermal Mechanics of Slow Cookers
Unlike conventional roasting pans that rely on dry ambient heat, a lidded slow cooker traps moisture completely. Placing frozen poultry directly into the vessel requires accounting for the release of excess water as the tissue thaws. Set the appliance to low for six to eight hours to ensure the interior reaches a safe temperature of 165 degrees Fahrenheit without drying the exterior edges. Stirring halfway through cooking redistributes the concentrated starches from canned soup bases.
Freezing and Reheating Strategy
Poultry dishes containing starch sauces demand specific handling during storage. Cool the cooked mixture rapidly to below 40 degrees Fahrenheit within two hours before sealing it in airtight containers. Freezing the chicken and vegetable base separately from the noodles prevents the pasta from absorbing excess liquid and turning mushy. Reheat thawed portions on the stovetop over medium-low heat, adding two tablespoons of water or broth per cup to restore proper viscosity to the sauce.
Repurposing Leftovers
Chilled leftovers transform efficiently into alternative meals. Dice the firm poultry and vegetable pieces to fold into a quick puff pastry pie crust, or layer the thick mixture inside a casserole dish topped with breadcrumbs. Maintain refrigeration for no more than three to four days to preserve food safety.
