After making Slow Cooker Chicken & Vegetables last week, I turned to Dearest who was mumbling things like, “This is so good,” in between bites and said, “I know. I just love cooking things in that crock pot. Everything just falls apart. In a good way.”
I can’t get enough of it!
I had a hand-me-down crock pot when we first moved in to our new place and I cursed that thing every time I used it. It had no removable insert and washing it became SUCH a chore. (Yes, I even tried using the crock pot bags, but inevitably there was a need to at least rinse it, which was equally as horrible as washing it.)
For Christmas, I got a brand spankin’ new stainless steel beauuuuuuty to use in the kitchen. Squeeeeeeeeeal!
I tore the wrapping paper off that thing, knowing well what was inside, and wanted to go plug it in the instant I got it. Fortunately I did wait to use it, but it’s been on the counter holding the next meal about 95% of the time since that day.
I feel very fortunate that I do work from home so I can keep an eye on it throughout the day, but I’ve always wondered – are there people who work outside of the home and leave their crock pot on?
I think I would feel safe doing it, but that’s also because we’re located near a friend’s house and two friends’ businesses – should our kitchen go up in flames, someone would know immediately. (Not that I hope for that… 
)
Slow Cooker Chicken & Vegetables
Recipe From: Jessica
1 to 1-1/4 lb boneless, skinless chicken breasts
1 package onion soup mix
1 can cream of chicken soup
1 c. water
1 green bell pepper
1 onion
Season the chicken breast as you wish; I actually used chicken that had been marinading in Italian dressing for about 3-4 hours.
Place the chicken in the bottom of your slow cooker. I always like to make sure there’s room for the chicken to “breathe.” Meaning – juices can surround the entire chicken breast. 
In a small bowl, combine the soup mix, cream of chicken soup, and water. Mix well and pour over chicken.
Chop up bell pepper and onion. Add to slow cooker. Cook on low for 6-8 hours. Serve over rice or pasta.
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That sounds so good! Well except for the bell pepper, I’m not a fan. I’m going to try the leaving the crock on while I’m at work thing…the problem for me is the days I work outside the house I’m away for about 10 hours and that is beyond most cooking times. I need a crockpot with a timer.
You do! Do they actually make those? How neat would that be if it automatically would switch to the warmer when it was done?!
awesome, thanks! =) I actually had all this at the house, so it’s in my crock pot for tomorrow’s dinner. I didn’t have a green pepper, but I had mushrooms that needed to be used so I used those instead.
I make everything the night before, put it in the crock pot then in the morning stick it on the base and turn it on, it’s awesome! And YES they do make crock pots with a timer!! That’s what I got for Christmas! I just set the time then it shuts off and keeps it warm. I’m never home when I use mine. But now that I have the timer I am more willing to try different things.
That’s neat – I’m happy to know that people who work outside of the home use theirs. I’m using mine again today – roast! Mmmm!
The worst thing about being here with it all day? I can smell it from my computer which makes me sooooo hungry, even right after lunch!