Slow Cooking Thursday - Yummy Chicken

I was going to make Creamy Chicken and Noodles today, but I didn't have the soups or noodles, and I've been trying to cut back a little on the spending. But I had a tin of condensed Tomato soup, so I thought I'd wing it. (no pun intended!)
I put the soup and 1 cup of homemade chicken stock (see here) in the bottom of my slow cooker, and mixed them together. I placed 5 chicken thighs (500g) on top, and liberally sprinkled them with Lemon Myrtle. I turned the cooker onto LOW, and then went and fed my four month old his breakfast. When I came back about half an hour later, I chopped 6 medium potatoes into eighths, and a medium onion into small wedges. I threw these in the slow cooker and gave it a stir to coat. And sprinkled in more Lemon Myrtle. Then I let it sit for another 7 hours. About 5 or 10 minutes before serving, I threw in a few handfuls each of frozen corn, peas, and green beans. They cooked perfectly without having to defrost, and they didn't go mushy or grey. Master Four emptied his plate in ten minutes. I think this is one for the remake list!
Sandra over at Diary of a Stay At Home Mom hosts Slow Cooking Thursdays, so go have a look for more slow cooked deliciousness!

Slow Cooking Thursday - Ham and Scalloped Potatoes

This evening's recipe came from tastycrockpotrecipes.net and it was great. The simplest recipe, yet it tasted 'just like a bought one'. My only problem was that I sliced the potatoes too thickly, so some of them didn't cook. But it's ok, because I served this with broccoli and garlic bread, so there was plenty to eat, and I'm sure I can think of something to do with semi-cooked potatoes in awesomely cheesy, creamy sauce. Or you can. Can't you?

Sandra over at Diary of a Stay At Home Mom hosts Slow Cooking Thursdays, so go have a look for more slow cooked deliciousness!

Slow Cooking Thursday - Roast Beef with Pumpkin

There really wasn't much to this. I fried the (seasoned) roast to seal it, placed 4 big chunks of pumpkin in the slow cooker, and rested the meat on top. Then I deglazed my frypan with 1 cup of water that had been mixed with a packet of french onion soup, and tipped the resulting gravy over the roast. I cooked that on low for 8 hours. The pumpkin didn't go mushy, but the parts that were under water (juices) was so good, I ate the piece the kids left behind. The pumpkin was awesome I wawnt to make this again, just for the pumpkin. I lurve french onion flavouring. Just not in soup.

Sandra over at Diary of a Stay At Home Mom hosts Slow Cooking Thursdays, so go have a look for more slow cooked deliciousness!

Slow Cooking Thursday - Tasty Chicken

Tasty Chicken
4 Chicken thighs
1 can of tomatoes
3 tbsp Balsamic vinegar
1 tbsp olive oil
3 tbsp tomato paste
small can of tiny taters
1 carrot, sliced
capsicum, chopped
Mushrooms, chopped

Throw it all in the slow cooker and cook on low for 6-8 hours. You might want to thicken it up with some more tomato paste right before serving. Despite many protests from Master Four that he didn't like it, and he needed to "go to a doctor because [he] ate a lot of things" when I came back to the table after Feeding Master Three-Month-Old, all that was left were the potatoes. Which is fair enough, because they didn't taste like normal potatoes. I liked them though. So I ate his as well.

Sorry, no photo, these r/l issues are making me scatterbrained.

Finally linked this up to Slow Cooking Thursday over at Diary of a SAHM

Slow Cooking Thursday - Beef Olives

When I was growing up, we always got to choose what Mum cooked for dinner on our birthday. I always choose Beef Olives, with the special deep fried mashed potatoes Mum made. She'd use a piping bag to make little spirals, then dunk them in the deep fryer - not healthy, but terribly tasty!

It's not my birthday today, but it is Slow Cooking Thursday over at Diary of a SAHM, and I thought since Steak and Onions cooked so well in the slow cooker, perhaps I should give beef olives a go. I made the rolls up last night, and put them in the fridge, so all I had to do this morning was brown them, and place in the slow cooker.

Last night

Beef Olives
Thin steak (I used round steak)
onion
bacon pieces
sweet/sour cucumber
salt & pepper
toothpicks

Cut onion, bacon pieces and cucumber very very fine. Sprinkle salt and pepper onto the beef, then put the onions, bacon and cucumber onto the beef slices. Roll them up and secure them with toothpicks. Lightly brown them in a frypan with a little oil or butter. Fry any left over stuffing bits you have too, it'll be nice in the gravy. Place in the slow cooker, along with the fried stuffing bits, and add a little water.

Ready for a loooong simmer

Cook until well cooked, about 6-8 hours on LOW. This might be different for you. Everything I cook in my slow cooker cooks from about 11am till 6pm on LOW, it seems to work for me. You can thicken the juices with a bit of gravy powder. You could try that in the slow cooker, by taking out the meat rolls, and turning up to HIGH, stirring constantly, or you could just tip the juices and bits into a saucepan. That's what I do, as I can never get any sauces to thicken in my slow cooker, but then, perhaps I just don't give it enough time.

Crockpot chicken stock

Last night, straight after dinner, I took the carcass from yesterday's roast chicken, and put it back in the slow cooker. I hadn't emptied the chicken juices out yet, and to that I added 6 cups of water. I also threw in a packet of frozen soup vegetables. Don't ask me what was in that, as my mother made them up and put them in my freezer. I saw grated carrot, peas, and some other green stuff. I'm thinking flat leaf parsley maybe? I let the lot simmer on LOW for 13 hours. When it had cooled, I skimmed off the fat, and poured it into freezers bags, measuring out 1 cup at a time. Then I froze them lying flat on a baking tray.

This is 7 cups... I almost got 8.

Now I have 7 cups worth of stock tucked away in my freezer for crockpot meals, risotto, or soups, and I won't have to buy chicken stock for a while at least.

Slow Cooker Roast Chicken, and Crash Hot Potatoes

It wasn't really this white - it's just glare from the flash, honest!

I didn't do anything at all for dinner tonight. Ok, maybe a little, but I could barely call it cooking. I cut five potatoes in half and placed them cut side down in my slow cooker. Then I opened a marinated chicken, and balanced it on top of the potatoes. Closed the lid and set on LOW for 10 hours. Oh yeah, I did chop up some more potatoes and some carrots, and microwave them on high for 10 minutes, then tossed them in oil with a few peeled cloves of garlic, and threw the lot in the oven at 200°C for about half an hour. I didn't even serve up - DP did (hence no nice plated dinner photo). I went and fed Master Three-Month-Old instead.

Everyone wanted the crispy oven roast potatoes, so I was left with ten beautifully chicken-y flavoured potatoes, that were admittedly kinda mushy. I made this with them:

I ate this whole plate myself - good thing I didn't end up getting dinner then!

I didn't get any roast because we're having Roast Chicken Calzones tomorrow and I was worried there wasn't enough leftover meat. But I ate all of these myself, since DP didn't want to eat any after chocolate - he'd been snacking on the big Toblerone the kids got him for father's day, during NCIS. These were great potatoes - not very crispy really, but I didn't use a brush with the oil, I just kinda flipped them over and rubbed them in the oil in the pan (leftover from roasting the dinner vegies) Still nice though.

Don't forget Kids Cooking Thursday gets interactive this week! I whipped up a little banner you can use if you like, and I'm in the process of making a little square button for sidebars too.

Slow Cooking Thursday - Chicken Mole with Quinoa

1/2 cup slivered almonds
1/2 tsp oil
1 onion, chopped
2 cloves garlic
1 can diced tomatoes, drained
1 tbsp sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
30g dark chocolate, very finely chopped
2 cups chicken stock
1 tbsp white wine vinegar
4 chicken thighs
3/4 cup sultanas

Fry the first 4 ingredients in a pan over medium heat until onion is golden and soft. Put into a food processor with everything else except the chicken thighs and sultanas. Blend to a smooth paste. If your paste is more like a sauce, add 2 corn tortillas torn up. I didn't have any of those, which is why I didn't write them in. But I also didn't drain my tomatoes. So I added three slices of wholemeal bread to the blender. It helped a little. Make sure that your chocolate is in very small pieces or that your food processor can handle hard chunks. Mine didn't like it much, and combined with the excessive amounts of liquid, had a hissy fit and spat all over my bench. it was only a little bit, but considering the colour, it still didn't look pretty.
Place in the slow cooker with the chicken pieces and stir to coat. Add your sultanas. Cook on low for 6-8 hours - NO STIRRING!

I wasn't terribly impressed with this. I've never eaten or cooked a mole before, but pictures on the internet led me to expect something more dark brown, and less... well, technicolour yawn pink is the only way to describe it. But it smelled good, and tasted nice raw. I took all the chilies out of the recipe I used, because we really don't eat anything even mildly spicy. I was going to buy some chili flakes and add in a 1/2 tsp of that, but I forgot to buy them. If the chicken turns out to need a touch of spice I'll add it in next time. Next time when I make the sauce the night before. And perhaps melt the chocolate. And drain the tomatoes. Perhaps I'll use my hand blender and a jug to process the sauce next time... it's a lot less dishes than my food processor. Hey, maybe I'll make a double batch of sauce and store some - this would be super easy if the sauce was in a jar in the fridge. Then all I'd have to do was throw chicken and sauce and sultanas in the slow cooker - now that's my idea of slow cooking!

Mmmm, look how fluffy this is!

Quinoa is really easy to cook, and this made a nice side to the mole, just something a little special.

Rinse 1 cup quinoa in a small strainer or sieve. Place in a medium saucepan with 1 cup water and 1 cup stock (of course you can use 2 cups water, but if you have stock on hand its worth using it for the extra flavour). Bring a boil, add 1-2 cups of frozen corn kernels, bring back to the boil, then simmer for 10-15 minutes, or until water is absorbed. Quinoa is cooked when the germ ring is visible - ie, the grains look like little condoms. Yeah, I know. I'm sure you didn't need that image in your head when you are about to eat this. But I read that online somewhere years ago, and it's stuck with me. I think of it every time I eat quinoa... and now you will too. Aren't I generous? The kids loved this. Mostly just saying the word, but Master Four ate all of his, pinched some of Miss Two's and mooched some off DP. Miss Two ate most of hers, but I think I served up far too much for everyone - even DP couldn't eat all of his. So this much quinoa would probably feed 8 people as a side dish.

I liked the cooked Mole too. It did need the chili, it came out sort of bland, but still nice without it. A recipe to tweak, but definitely try again. At least the colour changed to a darker, more brownish pink.

Beef, Pepper and Mushroom Casserole

This made the house smell like pizza all day. I was tempted to add tomato paste and some pineapple. lol
Adapted from "Margaret Fulton's Book of Family Meals"

1kg braising steak, roughly cubed
3 tbsp flour
salt & pepper
3 tbsp oil
3 onions, chopped
1 large green capsicum, deseeded and chopped
1 1/2 cups beef stock
1 cup red wine
150g button mushrooms, quartered

Mix the seasonings with the flour. Of course, you could really use any seasonings you want, but don't go overboard, or you'll drown out the other flavours. Coat the meat pieces in flour. Heat oil in a frypan, and quickly brown meat on all sides, frying in small batches. Place meat in slow cooker, and turn slow cooker on low. (I always turn my slow cooker on once I've started putting ingredients in, to keep them warm while I do the rest of the prep)

Fry capsicum and onion in leftover oil. Add to slow cooker. Dry fry mushrooms to add a little colour if you like, or can be bothered. Otherwise just add straight to slow cooker. Mix stock and wine together. This may be too much liquid, I'll let you know once it's finished cooking ;). You of course can use any combination of stock and wine measures to make up 2 1/2 cups, I used 1 1/2 cups of stock because that is the smallest size my stock comes in. (I use alcohol removed wine for cooking btw, just in case you thought I was trying to make Master 4 a booze hound!)Use your liquid to deglaze the frypan, by added slowly at high heat. Once it is all in the pan, add any remaining flour and cook for a minute. Pour all this lovely gravy into the slow cooker, and put the lid on. Leave for as long as you usually leave a casserole on low, or turn it up to high, and leave it as long as you would on that. It's up to you really. I'm not a recipe nazi. After all, if it doesn't work, it's your family who has to eat it! ;)

This was nice, but not anything special. We arrived home from shopping five minutes before our regular dinner time, so I threw some two minutes noodles in with it. I don't recommend doing that btw. Take the extra 10 minutes to microwave some potatoes please.

Slow Cooking Thursday - Beef & Guinness Stew.

Looking better than it tastes, instead of the other way around for a change. :(

Today's offering is a combination of two recipes from different sources - therefore making it technically my own. lol. This recipe on Taste.Com.Au and another from a free slow cooking recipe book I got from the McCormick site. So here is how I made mine.

Beef & Guinness Stew with Dumplings
800g chuck steak, cubed
2 onions, diced
2 carrots, sliced
1 stick celery, sliced
200g button mushrooms, quarted
375ml Guinness
sachet McCormick Slow Cookers Tomato & Onion Sausages

50g butter, softened,
1 cup SR flour
1/2 cup tasty cheese, grated
1 tbsp dried tarragon
1 tbsp dried basil
2-3 tbsp milk

Brown the beef and onions in a frypan. Put in a slow cooker with all the other vegies. Mix the flavour sachet with the Guinness, and use to deglaze the frypan. Pour on top of everything in the slow cooker, and use a small amount (I used 200ml, but use less if you have a smaller frypan - use as little as possible) of water to deglaze the pan again, because the guinness will leave behind a lovely thick gravy on the edges of the pan. Cook on LOW for 8 hours.

Rub the butter into the flour until crumbly. Add the cheese and herbs and mix through the mix to make a dough. Drop golf ball sized dumplings into the top of the stew 20 minutes before serving.
(photos to follow after dinner time!)
***
Well, here we are. The first real failure of a meal since I started this food blog. No one ate it. The dumplings were doughy and raw still after 20 minutes, and the stew itself was just... slightly wrong. DP couldn't put his finger on it, but something just didn't gel with the rest of the ingredients. I thought it was too spicy. The kids just didn't want to eat it. I think it was the tomato and onion sausages mix. The idea to add that came from the freebie slow cookers cookbook - in which every recipe had a packet of one of the flavours of the new slow cookers sachets. Obviously they are trying to sell more product, and I don't fault them that, but this was not a winner. I may try using the Taste recipe, to see if this is any better with tomato paste instead of a shortcut. Otherwise, this will be a meal that goes in the never make again basket. If anyone out there is willing to take a chance on it, please let me know how it worked out for you!

Chicken & Sultana Casserole

The slowest 2 Minute Noodles I've ever cooked! ;)

I adapted this for the slow cooker from Margaret Fulton's Book of Family Meals.

Chicken & Sultana Casserole
1/2 cup plain flour
salt & pepper
grated nutmeg
4 chicken pieces (I used thighs)
60g butter
2 tbsp oil
2 onions, chopped
8 shortcut rashers bacon, chopped
1 1/2 cups chicken stock
250g mushrooms, sliced
1 can diced, peeled tomatoes
3/4 cup sultanas

Season the flour with the nutmeg, salt & pepper, and coat the chicken on all sides.
Melt the butter in a frypan with oil, and fry the coated chicken until golden on all sides.
Remove the chicken and place into the slow cooker. In the remaining fat, cook the bacon and opnion until the onion is soft. Add any remaining flour and cook for about a minute.
Then slowly add the stock, deglazing the pan and making a nice thickened sauce as you do so.
Pour the lot into your cooker on top of the chicken.
Add the sultanas, the tomato, and the mushrooms and cook on low for about 8 hours, or until done.

About half an hour before dinner time, I added three broken up packets of 2 minute noodles, pushing them under the juice level. These soaked up all the sauce wonderfully, leaving me with no water slopping around at all. Next time I might add a little tomato paste, or another can of tomatoes (or perhaps just use the 4 fresh, peeled and chopped tomatoes the recipe called for). I also might add a tsp of curry powder, because it was nice, but a little bland. Perhaps some tarragon, or anything really, to liven it up a bit. It's very kid friendly though, everyone liked it. I served with loaf style garlic bread. Oh, that's another thing this dish could use, garlic. Tell you what, this is going to be a very different dish next time I make it. You'll only recognise it by the sultanas lol.

Slow Cooking Thursday - Chicken & Mushrooms

Chicken with Mushrooms
2 tablespoons of oil
1kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks
1 cup white wine
2 cups chicken stock
2 tsp cracked black pepper
1 tsp of salt
2 tbsp of plain flour
3/4 cup of cream
3/4 cup sour cream

1. Heat oil in non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken in the removable crockpot.
2. Top chicken with mushrooms, leeks, wine, stock, pepper, and salt. Cover with lid and cook on low for 8-10 hours or high 4-5 hours.
3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.

I served this with rice, and it was so good, I threw roughly a cup of rice into the slow cooker with the leftovers, and cooked on slow for another 4 hours, resulted in a lovely risotto. I stirred it once or twice, I should have stirred it a little more often than that, as some of the rice didn't get under the liquid often enough to cook as well as I'd like. I'm looking forward to the leftovers!

Master Four tucking in


Miss Two not sure it will taste better than it looked (she finished the whole plateful though!)

Braised Steak and Onions

My slow cooker is my new best friend

Since having children, well, since moving out of home really, I've been trying to cook a lot of my favourites of Mum's dishes. Steak & Onions in particular I really loved, but somehow I just could not get it right. Tonight was no exception, but I'm getting a lot closer, and at least we didn't have to eat onion flavoured shoe leather. I tried this dish using my slow cooker, and the only problem was there was too much water at the end, which would not have nearly been so bad had I not run out of gravy powder.
Steak & Onions
500g stewing/braising/blade/whatever steak
500g or more onions
40ml vinegar

Fry the steak brown and then cover it with water and let it simmer until it just about falls to bits. Take out of the sop. and cut very fine. Put aside. Fry the onions slowly, until nice and brown. Add them to the meat. Add vinegar and let the whole lot simmer for a few more minutes.
Thicken with gravy mix, stir while you are adding the gravy mix. Serve with mashed potato.

Or at least, that's what my mother emailed to me. I used a kilo of chuck steak, browned in the frying pan and then placed in the slow cooker straight away on Low, with the vinegar and just enough water to cover. Then I fried 1kg onions in the same frypan (in batches), tipping them into the slow cooker after each batch browned. Then I deglazed the pan with some more water, and tipped that in too. That brought the water up to cover the onions, which was too much. Next time I'll just cover the meat, and it'll be perfect.

I've said before that the best thing about a slow cooker is the wonderful smells through the house all day. And while that held true today, the best thing about a slow cooker is actually the luxury of getting to mid-afternoon and not needing to do half a dozen things so that dinner can be prepared, and getting to late afternoon and not having to frantically rush around, cooking and feeding and cleaning and screaming... ah, I mean... it's nice to be able to spend time with the kids, and not just around the kids. Not only does everyone have more fun, you can get some great photos too.

Miss Two loves to dance!

Dutch Pea Soup with Stuffed Crust Rolls.

Soup and Cheesy Rolls

One of the first soup recipes I wanted to try when I started the soups on Fridays for Winter was my mother's pea and ham soup. Not that we referred to the ham, to us it was just 'pea soup' and very tasty. I've gone as far as to put this on my menu plan several times, but for one reason or another, I hadn't gotten around to making it until today. Here is the recipe as my mother emailed it to me.

Dutch Pea Soup
1 Smoked Hock
500g green split peas
2 large leeks or 500g onions = 6 onions
3-4 celery sticks
4 beef cubes
3-4 litres of water
2 potatoes opt.

Place hock in water and bring to the boil and let simmer for about 2 hours or until the meat falls of the bone. (I usually do it in the evening.) When the meat is cooked take it out of the water turn the heat off and place your split peas in the water and leave over night.
The next day bring the peas to the boil and then place all the finely cut vegetables in it with the beef cubes too. Let it simmer for about 1-1 1/2 hours until the vegetables and the peas are well cooked. I personally then bamix it all very fine. Only then do I put the finely cut pieces of meat in it that I cut off the bone etc.

Mum was here today and she looked after the kids while I made this - it was nice to cook for a change without having to answer endless questions about ingredients, methods and the nature of the universe from Master Four.

I'm too cute for soup - can I have dessert now?


Hey, I can be cute too, can I skip as well?

I forgot the beef cubes, but didn't really notice the difference in taste. The potatoes really aren't optional, this soup needs to be thick, like a winter scarf.

Piping hot rolls - if you look closely you can see where the cheese leaked

With the soup, I made the usual bread rolls, but stuffed the inside with some grated cheese just for something different. The kids both ate all of their two rolls each, which was a first, so I guess that's a keeper.

Chocolate Mess and ice cream

I promised you all a special slow cooker dessert tonight, and here it is. I found this in a slow cooker recipe thread on a parenting forum I used to frequent. It sounded so interesting I had to try it.

Chocolate Mess - Posted by Sarah_H
1 pkg chocolate cake mix
1 220g container sour cream
1 pkg instant chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water

Spray crock pot with non-stick cooking spray.
Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into crock pot.
Cover and cook on low 6-8 hours (or high 3-4 hours).
Serve hot or warm with ice cream or whipped cream.

Freshly cooked mess

Slow Cooking Thursday!

Now, I know, I hardly need another regular blog event, let alone another weekly one, since I continue to struggle with posting daily, but this is different. I mean, I was cooking a slow cooker meal on Thursdays anyway, to give me plenty of time in the afternoon to cook with the kids and not worry about having the dishes cleared in time to feed Master 9-week-old before cooking dinner. So when I saw that Sandra over at Diary of a Stay At Home Mom was hosting Slow Cooking Thursdays I just had to join in.

Not exactly the fanciest looking thing I've ever cooked

Tonight's dinner was adapted from an oven recipe for Beef and Red Wine Casserole over at Taste.Com.Au. Adapted in that I did the frying and the liquid boiling in a frypan, and tipped it into my slow cooker, then just left it to cook all day. I wasn't sure of the time I should have cooked it for, but as everything in my slow cooker just gets left until dinner time, I figured it really didn't matter. After all, isn't that the point? To be able to leave it all day? This was great anyway.
I saw a bottle of alcohol free shiraz in the supermarket, and used that for this dish. I only ever use wine for cooking anyway, so I prefer not to give the kids alcohol if I can help it. This made so much, I've got enough for a full meal in the freezer (that will possibly have leftovers) and I didn't even serve it with bread. I think when we have the frozen meal, I'll serve it with some barely steamed broccoli, and crusty homemade bread rolls.

This dish is officially approved by Miss Two

Oh, and come back tomorrow for a special treat: a slow cooker dessert called Chocolate Mess!

Venetian Beef

Tonight's dinner was the easiest slow cooker recipe I've tried yet. I got it from Tasty Crockpot Recipes and the only 'effort' (if you can call it that) was chopping up the beef.

It made the house smell fantastic, and I'v got enough to make a small pie leftover... going to have break out the pie maker that we got left along with the furniture at our last house! Next time I think I'd use a little less oregano, or I'd make a 'double' batch by adding 1/2kg more of meat, and an extra tin of tomatoes. Still, was great as is too.

Hawaiian Casserole

We have a doctor's appointment in Melbourne this afternoon, so I got in early with this slow cooker recipe from Best Recipes. I had dinner cooking, and my washing being hung out, and for a brief moment I fet like a lady of leisure... until Master 6-Week-Old wanted a feed, and the older two decided they wanted lunch as well, and the house went from peaceful and super organised to noisy and running behind in three seconds flat.

Dinner cooking

DP hanging out the washing

***EDIT*** But all that effort was worth it when we got home. Wasn't particularly sweet, just nice, even stone cold - which is how I ate mine an hour after everyone else, once I'd fed the baby! I even had enough leftover to be able to make into a little pie tomorrow with spare pastry.

Lemon Garlic Chicken

Another recipe from a forum, this time from BellyBelly, a pregnancy and gentle parenting website I used to visit a lot when pg with Master Four. This was posted by Lucy.

Crock Pot Lemon Garlic Chicken

4 chicken breasts boneless and skinless
2 teaspoons oregano leaves
1 teaspoon sea salt
1 teaspoon crushed black pepper
1 tablespoon cornflour
Spray cooking oil
1 cup chicken stock
4 tablespoons fresh lemon juice
4 cloves garlic crushed
1/2 cup white wine

~ Wash chicken and dry on paper towels.
~ Combine oregano, salt and pepper & cornflour in a small bowl. Sprinkle on the chicken and rub it into the chicken breasts
~ Fry the chicken breasts until browned with the spray cooking oil.
~ Transfer the browned chicken to the crockpot.
~ Combine the stock, lemon juice, wine, garlic and add to the crock pot.
~ Cover and cook on High for 3 hours or on Low for 6 hours.
~ Remove chicken onto plates to serve
~ Add cream to the remaining liquid and stir well and heat in a small pan to serve over the chicken

This was a collaborative effort between DP and myself. I made the sauce mix, and he made the rub and browned the chicken. I served this with rice, as we didn't get out to do the shopping today, but it would have been nice with something green alongside, perhaps broccoli or baby pak choy, though I tend to lean towards my initial thought of green beans. I will be making this again, because I want to try adding the cream at the end - I didn't buy any last night because it wasn't in the ingredient list. I guess that serves me right for not reading the steps thoroughly. I liked it regardless, as did DP and Master Four, but Miss Two wasn't so sure. I think it was a little too sour for her tastes, so next time I'll make sure I have cream. Very moist and tender chicken.

I really, really, really love my slow cooker!