Smothered Chicken With Bacon

I like a recipe that cooks up in a Crock-Pot.  I like to use one even when I am home and could actually cook over a hot stove.  Actually this recipe starts with a hot stove and then switches to a Crock-Pot, so you get the best of both worlds.

  

Smothered Chicken with Bacon

8 slices center cut bacon
2 onions
1/3 cup flour
1/2 teaspoon pepper
1 1/4 cup chicken broth
1.5-2 pounds chicken breasts
1 tub (8 oz.) Philadelphia cream cheese
2 Tablespoons milk
1/2 teaspoon garlic powder

1 1/2 cups uncooked rice

  

Cut the bacon into 1 inch slices.

  

Cook and stir the bacon over medium heat until crisp.  Remove and drain on a paper towel.  Remove all the bacon drippings except 2 Tablespoons.

  

Dice the two onions and cook them in reserved drippings.

  

When the onions are golden brown, add the flour and pepper.  Stir for about a minute to cook the flour, then add the broth and half of the bacon pieces.

  

Keep stirring the onion mixture until thickened.

  

Cut the chicken breasts into about 1 inch cubes.  Place them in the Crock-Pot.

  

Pour the onion mixture over the chicken and cook on LOW for 4 1/2 hours.

After 4 1/2 hours, start cooking the rice according to the directions.

  

Remove the chunks of chicken from the slow cooker.  Add the cream cheese, milk and garlic powder to the onion mixture, cover and cook 5 more minutes.  Stir until blended.  Return the chicken and allow it to re-heat while the rice finishes cooking.

  

Serve the chicken mixture over the rice.  Sprinkle with the reserved bacon.

  

Serve with a salad or a vegetable.  I sautéed zucchini and onions as a side dish.

This dish was truly delicious.  It was creamy and the chicken was so tender.  I highly recommend.

Caramelized Onion Pot Roast

I found a recipe in the Sunday Roanoke Times.  It was for a pot roast that you cook in a Crock-Pot.  It sounded easy and delicious, so I rounded up some guinea pigs guests and bought a big hunk o' meat.

 

Caramelized Onion Pot Roast

1 Tablespoon oil
1 (3 to 3 1/2 pound) chuck roast
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium onions
1 1/2 cups beef broth...I used beef base and water
3/4 cup beer.  I used a little beer and it was 7 ounces.  I needed 6, so I had a swallow left over.
2 Tablespoons brown sugar
3 Tablespoons Dijon mustard
2 Tablespoons cider vinegar


I made a few substitutions that I will explain. 

 

Heat the oil in  a large non-stick skillet.  Cook the roast over medium heat for about 10 minutes, or until browned on both sides.  Sprinkle the meat with the salt and pepper.

 

While the roast is browning, slice up the onions.  I had big ones and used three.  Place the onion slices in the bottom of the slow cooker.  Then place the browned meat on top of them. 

 

I had some beef base, which is essentially beef broth in concentrated form.  I used 1 1/2 teaspoons of the beef base and 1 1/2 cups warm water and stirred to dissolve.  Then add the beer, brown sugar, mustard and vinegar. 

 

I had some honey Dijon mustard, so I used 4 Tablespoons honey Dijon and 1 Tablespoon brown sugar.  Not for more sweetness, but the flavor. ( It was really good and with more flavor than any other Pot Roast I have made!)

 

Mix them together and pour over the roast and onions in the slow cooker.

Turn it on to low and go somewhere else for 6 to 8 hours.  I put it in at 10 and served it at 6:00.

The meat fell apart nicely and the onions were perfectly lovely when paired with the meat.  I made it with gravy and mashed potatoes and now have left overs for sandwiches!

 

I made the gravy with.....

Gravy

2 Tablespoons butter
2 Tablespoon flour
1 teaspoon Worcestershire sauce  Don't try to say the whole thing.  It is Wooster sauce.
1/2 teaspoon Kitchen Bouquet
s&p
about 2 cups of the liquid left in the Crock-Pot.

 

Melt the butter in a large skillet and add the flour.  Cook for a few minutes until thickened and add the liquid from the slow cooker.  Stir with a whisk and add the flavorings to taste.  Stir until the lumps are broken up and the gravy is smooth.  Add more liquid  if needed.

 

Pour over the Pot Roast, the onions and the mashed potatoes and resolve to diet tomorrow!