My cousin, Rebecca Tabb, is an amazing human being who has mastered the art of thinking of her CrockPot as useful for making more than just roast.
(Gee, I haven't made roast in a while ... [insert Homer Simpson saying "mmmmm...roast"] but I digress)
She came up with this great idea for Italian Chicken and it is Hungry Hubby approved!
I even made it yesterday.
That's right people. I USED MY CROCKPOT FOR MORE THAN JUST ROAST.
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| This is all the cooking skill you need. |
For Italian Chicken you will need:
- 6-8 Frozen, boneless, skinless, chicken breasts (or if you're like me, those bone-in, skin-on, chicken leg quarters you got in a bag for $2.50 at Aldi. Because you're cheap and couldn't find it in your cold, dead heart to spring for breast meat.)
- 1 bottle of cheap Italian dressing
That's it.
Seriously, that's all you need.
1. Throw the frozen chicken into the CrockPot
2. Squirt the ENTIRE bottle of dressing on top of the chicken.
3. Set the CrockPot for 8-10 hours on low.
4. WALK AWAY.
(If you're really ambitious, throw some skinned baking potatoes in the CrockPot too. I did. They were GOOD. But, you don't have to...)
(While it was cooking, we went to Publix, and took the Hungry Baby to see "Inception"! It was like a date!)
Even with the cheapo chicken, it turned out SOOOOOOOO GOOD!
Thanks to Rebecca we have a new favorite in our house and I have new confidence in my CrockPot skills!
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