I have way more standby meals for the colder Michigan months than in the warm, sunny months. Seriously, I am like the queen of comfort foods this time of year.
Admittedly we eat a lot of crock pot meals. They are easy for this working parent family. I throw it together the night before, Cort starts it before leaving for daycare drop-off/work in the morning, and we enjoy a tasty meal as a family in the evening.
I have made almost every kind of meat I can think of (other than fish…can you do fish in the crock pot? That seams nasty), but one of our family faves is from a recipe I found shoved in a crock pot book that is probably older than I am in my mom’s cupboard.
It’s just called “Chickin in a Pot” and it’s so easy!
- a whole fryer chicken (gutted…I have Cort do this. Ew.)
- 2 large carrots
- 2 large celery stalks
- a white onion
- a can of chicken broth (or 10oz of chicken stock if you have it handy. I never do.)
- Parsley, salt, and pepper
- layer the bottom of the crock pot with chopped carrots, celery, and onion.
- Pour broth over vegetables.
- Put the chicken on top of the vegetables and broth
- Add parsley, salt, and pepper for taste (I usually use parsley and then seasoned salt)
- Place in the crock pot on low for 8-10 hours. (I always do 8 hours and it comes out moist and yum).