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My crock pot experimentation continues
This time I've put in a package of chicken breasts, a bottle of Sweet Baby Rays, a squirt of Ranch dressing and sprinkled some shredded cheese on top. That'll make barbecue chicken, right?
Re: My crock pot experimentation continues
You might want to add some water....but I could be wrong.
Sounds yummy! Sweet Baby Rays is my favorite!
I bought a Carribbean slow cooker sauce from Williams Sonoma, going to try that this week with a pork roast and pineapples.
I have been trying to find healthy recipes on Spark People, and I found one that was just barbeque sauce and chicken. The comments all said it was good and no one said to add water... So I'm just going to leave it and see what happens haha.
Adding the ranch and cheese was my own brilliance... Although they're both ff, so it may not be quite as delicious as it sounds in my head.
I love the Spark People recipes because so many people comment and say "add more water/spices/etc".
That pork and pineapples sounds yummy!
And confession, I was definitely just googling "Caribbean slow cooker" because I thought it was a different kind of slow cooker. Somehow I just missed the word "sauce" in your sentence.
I wanted a vegetarian dish one particular night (Greek Orthodox, supposed to not eat meat on Wed and Fridays) but this can easily have meat added, like chicken:
In the crock pot, cooked on low for 4-5 hours (I did this longer, and it was slightly over cooked, but still tasted really good):
2 cups Basmati Rice
1 and 3/4 cups of water
2 packages of Bird's eye Tuscan Vegetables (in the frozen section)
1/2 bag of frozen peas
1 jar of Patak's Korma sauce
1 jar of Tiger Tiger Tikka sauce
this tasted REALLY good, if you like Indian food...and obviously super easy. Just throw it in, and go to work. Ideal if you get home early, or do this on a weekend, as it's VERY easy to overcook rice, even on low. This also tastes fantastic with chicken added, FYI.
I am saving this! How would you rate it on the spicy scale? (Indian or American)
I put it in for 6 hours on low, and the Ray's is boiling. I'm afraid of overcooking the chicken but whatever, my H will eat it either way.
Whenever I do a whole chicken it comes out very tender, and usually completely falls apart before I get it out of the crock pot.
Ooooo, fall always makes me want to pull out the crock pot, maybe I will use it this week. These recipes all sound delicious!
It was a little overcooked, so next time I would probably do 4 hours on low- 6 was way too long. The cheese just turned out weird and hard, so I'd say no cheese is a good idea.
Other than that, it was pretty good. I served it over jasmine rice. My H loved it.
How do you season yours? I put lemon juice on it then afterward remembered that my H doesn't like lemon on savory foods, so I am thinking this will probably get a thumbs down from him. If the chicken cooks well I want to try it again with a different recipe.
Yum!
I'm doing a crockpot meal next week so this is inspirational.
Also, it's so easy now that I'm home. DS takes an early (10am) nap and a late (4ish-right now) nap, and 10am is the perfect time to throw everything in the crock pot.
But then the house smells good and I'm hungry all.day.long.
It isn't very healthy, but I use butter and herbs. I do the same thing in the oven. I soften up a tablespoon of butter and mash in some garlic, sat, pepper, thyme, rosemary, or whatever I feel like and rub it under the skin. In the oven it makes the skin extra crispty, which DH loves. In the crockpot it makes it super tasty!
I have tried putting half a lemon in it, but have found it tastes a little odd. I don't buy organic lemons, so it makes me think there is something on the rind.
Boston Baker - to answer your post:
"I am saving this! How would you rate it on the spicy scale? (Indian or American)"
I would definitely say it's mild, but you can certainly add however much spice you are looking for! I found out there is an Indian Market right in Burlington, near the Burlington Mall - I'm sure they have a Beny of spices there, you could always add!
It's VERY easy to overcook rice in the slow cooker...I;'d say this is a 4 hour or less recipe, I cooked it for about 8 which was WAY too long, though it still tasted really good. The rice was almost mush by then...LOL
That sounds amazing!! Sweet Baby Ray's is the best BBQ sauce EVER!!
Thank you! I think I will try it as you wrote it (but probably add chicken) and go from there. Good to know about the Indian market too.
My review from dinner last night: It was good. I put the chicken in breast side up and the breasts were pretty dry, although they were good once I added the gravy. Next time I make this (and I will make it again) I will try putting the chicken in with the breast side down and see if that makes a big difference. The potatoes were meh. They were just really fatty and oniony from sitting in the bottom. The chicken itself was not too lemony, nor was the gravy. My H even liked it and he doesn't usually like chicken cooked with lemons. I would add more cornstarch to the gravy next time. It came out really thin.
I used three regular brown potatoes instead of six red potatoes (I already had them at home and didn't want to buy more). I peeled them and cut them into 12 pieces each. Also, I didn't bother buying fresh thyme, and instead sprinkled about 1/2 tsp of dried herbs de provence inside the chicken. The chicken I used was about 3.5 lbs. It was enough to feed me and H for dinner, plus pack me a lunch today, plus I pulled off probably about a cup of dark meat that I will use in something else, later this week (TBD). I cooked it on high for 6.5 hours. I could probably have reduced it to 6, judging by the dryness. If I don't like the flipping it upside down method I will try that next.
Here is the blog where I got the recipe:
http://sotastysoyummy.blogspot.com/2010/05/whole-chicken-in-crockpot.html
You guys have me using the crock pot like mad this week!
I have no idea if this will come out good or not (I'll report back later on it) But before I left for work this morning, I am trying Chicken Cordon Bleu in the crockpot...
I took 5 large boneless chicken breasts, and butterflyed them.
Then added 2 thick pieces of Hickory Ham and 2 squares of Muenster cheese inside each one.
In the bottom of the crockpot I poured half of a "sauce" mixture, which I made by adding a can of cream of mushroom soup, a can of cream of chicken soup, and about 3/4 cup of milk (whisked).
I then layered the stuffed chicken breasts right on that, and then poured the remainder of the sauce over the chicken.
It's been cooking on low all day. this could be awesome or terrible...we'll see what happens!
If it's bad, I'll treat hubby to Mexican tonight...LOL
It turned out OK...but not awesome. I think cooking for so long, the cheese sort of melts into the sauce, but for me personally, I like the cheese to be more present.
I think If I make this again, I would definitely do it in the oven, and top it with bread crumbs. That way the cheese is in there, and nice and gooey, and the top will be a little crispy.
Though, since making this chicken, I have discovered I could make KILLER Pulled BBQ Chicken in the crockpot...it would be so easy to shred!