crockpots
I never understood crockpots. Growing up, my mom never cooked in them. To me, they were merely vessels that carried cheesy nacho dip, lil smokies, and Swedish meatballs. I never imagined cooking a real meal in a crockpot.
I actually think I judged people that cooked with crockpots. I considered them to be too lazy to actually stand in the kitchen and cook a meal. But I’ve had a change of heart. It’s not that I no longer think people who use crockpots are too lazy - it’s just that I’ve realized I’m one of those people. I mean, what’s better than putting dinner in at 10 in the morning and having it ready at 6?
So anyway, the point of this is that I’m trying a new crockpot recipe today. I made it up, and it’s called Wilke Mushroom Dijon Chicken with Sweet Potatoes. FYI - I’m starting every recipe I make with “Wilke” beacuse I’m that self absorbed. It follows below:
3 Sweet Potatoes - thinly sliced
3 boneless, skinless chicken breasts
1 can cream of mushroom soup
3 heaping tablespoons dijon mustard
2 cloves garlic
Layer thinly sliced potatoes on bottom of crockpot. Combine soup, garlic and dijon mustard. Spoon 1/2 of mixture over potatoes. Place chicken breasts on top - spoon rest of mixture over chicken. Set to low for 6-8 hours.
Now, don’t run to your crockpot and throw it all in there, because Lord knows it could turn out horribly. I just started it myself and we’ve got 6 more hours before we know if it will work. There’s a better than 50% chance I could be chucking the whole thing and eating ramen for dinner. But we’ll hope for better.
I’m also going to try to post photos of my creations. And my other issue with crockpots is NOTHING looks good when it’s in a crockpot. Especially if it has chunky cream of mushroom soup on top. So we’ll wait until this is plated tonight to see if we can make it look nice.
Check back later - and don’t be surprised if you’re staring at a bowl of ramen.
