Tuesday, October 28, 2008

Trader Tuesdays: Slo-cooked chicken

WH and I have the following conversation almost every single day:

What do you want for dinner tonight?
I don't know; what do you want?
I don't know.

Who starts the conversation depends on who phones who at what time... it varies. As we enter what will probably be one of the busiest months of our entire existences, we have to do better. I'm hoping to do some meal planning for November before I leave for City With Lots of Roses on Saturday morning. In that spirit, this morning I actually got up a bit early and I put four chicken breasts (two for dinner, two for leftovers), a great slug of salsa, some corn and an onion in the slo-cooker with salt and pepper, and put it on low. WH will put rice on before I get home from work, and ta da! DINNER! Pro-Activity, thy name is CHORUS! I would love to get in the habit of putting some thought into dinner every day before I go to work...

What about you?? What are your favourite and best slo-cooker recipes?


Stealthy Dachshund said...

Take roast. Take potatoes. Take carrots. Take 2 packs of onion soup mix. Take 1 cup of water.

Cut up the potatoes, and the carrots.
Cover the bottom of the slow-cooker in them.
Brown the roast on all sides in a frying pan.
Add the roast.
FILL the slow-cooker with as many veggies as will fit.
Mix the onion soup mix with the water, pour over everything.
Lid on, cook on low for 8-10 hours.

Mandy said...

hahahahahaha I posted a slow cooker recipe today too!!!!

Shalom said...

Not a slow-cooker option, but I have a wonderful, super-quick Thai Chicken Pasta recipe that we use as our "emergency back-up meal." I'll try to remember to post it at my place.

Shalom said...

Okay, posted the Thai Chicken recipe. Hope your recipe collection is increasing... :)

Julie said...

I LOVE crockpot cooking! I frequently make chili or some kind of soup, particularly when the weather is cool. Another favorite is to take a bag of frozen meatballs and pour 1 can of cream of mushroom soup mixed with 8 oz sour cream over them. Cook on low for 6-8 hours. It makes a great gravy for rice or noodles or even open faced sandwiches.

I am totally going to try the Thai Chicken Pasta! :)