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My Best Friend the Slow Cooker
By: Brie Atherton On: 10:10AM / Wednesday October 13, 2010
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Holy cow, I haven't posted anything in so long, sorry about my absence. I had a terrible pain in the right side of my face that left me pretty much debilitated for the last two weeks! We still don't really know what it's from, but I have definitely fallen back in love with my slow cooker since I've been pretty much out of commission. (I'm sure my husband appreciates it also).

Since I haven't been feeling very well, I have depended on my slow cooker to help me out, and oh boy has it really come through for me! I have been cooking for my husband by throwing things in this wonderful machine and letting it go until he's hungry! I have a couple of recipes that I've done this week that I felt the need to share. These are the easiest recipes and from the rave reviews from my husband, they are also quite tasty.

The first is a spin off on a bbq pulled pork sandwich. I, of course, had not been grocery shopping, so all we had were some misc. chicken parts, so I created bbq pulled chicken sammies!



B-B-Q Pulled Chicken Sandwiches

Asst. chicken parts: legs, thighs, whatever is on hand

Your favorite barbeque sauce

Vegetable stock

White wine

Salt and Pepper

Add your chicken parts to a 5-7 quart slow cooker. Sprinkle with salt, pepper and enough b-b-q sauce to coat each piece of chicken. Then add vegetable stock until the liquid covers half of the bottom layer of chicken. Toss in a couple slashes of white wine, and put the lid on the slow cooker. Turn the slow cooker on low heat and cook for 8hrs. Once the chicken is done, simply pull the meat off of the bone with a fork and place on bread. My hubby likes it drizzled with a little more b-b-q and topped with melted cheese.

The next recipe is for another chicken dish...in my house there is always an abundance of frozen chicken :) and this recipe is even easier than the last one!

Cream Of Mushroom Chicken

2 frozen boneless chicken breasts

3 cans condensed Cream of Mushroom Soup

Salt and pepper

Egg Noodles

In a small slow cooker, place 2 frozen chicken breasts. Add 2 cans of soup (do not add water), salt and pepper. Place lid on cooker and turn on low heat for 8 hours. After 7  1/2 hours, add in the final can of condensed soup and stir. Then place lid back on for another half and hour. In the meantime cook Egg noodles according to the directions on the bag. Once noodles are done, remove the lid to the slow cooker and turn off the heat. Take 2 forks and pull the meat, then place meat and sauce on top of the egg noodles.

To me, this does no look super appetizing, but from the rave reviews I received, this meal tastes much better than it looks!



Tags: chicken, sandwiches, slow cooker      
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