Cooking/Food thread

1shott

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No pics, but I tried a new to me slow cooker recipe.

I used 2 chicken breast. Recipe I saw called for 4, but I am single so I used 2.
1 can cream of chicken soup
1/2 cup of sour cream
1/2 cup chicken stock, un salted
1 box stove top chicken stuffing
kosher salt and freshly ground black pepper

Season the chicken and place in the slow cooker.

In a bowl mix all the other ingredients and then add to the slow cooker on top of the chicken.

Add lid, cook on low 5 hours.

Results were pretty good, stuffing mix was moist, chicken was done, but dry. I found that odd. Next time I will cut the cooking time to 4 hours on low. Also my seasoning was off, will need to add more, maybe some poultry seasoning.

Over all was a good dish, 3 out of 5. I think some garlic toast would be great with this.
 

MacFromOK

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I fix stuffing (with already cooked chicken) in the microwave. I use a can of cream of chicken soup (straight from the can) instead of stock as part of the liquid.

Just a thought.

EDIT Here's the microwave recipe from my notes:

- KRAFT STOVETOP STUFFING (2 boxes, microwave, large square casserole
dish)
2 boxes stuffing (preferably chicken flavor, but others also work)
1 1/2 small (or 1 large) cooked & shredded chicken breast
NOTE: SAGE IS A FLIP-TOP!!!
1/2 tsp sage (or to taste)
1 tsp black pepper (or to taste)
Salt heavily if using low sodium soup or stuffing.
1 medium onion, diced/cooked (or use onion powder liberally)
1/2 stick butter
2 chicken buillon cubes
1 10.5 oz can cream of chicken soup (do not use 2)
3 cups water
Add everything (add water last), bring to a gentle boil (12-18 mins in
microwave on high) uncovered. MAKE SURE IT BOILS! Stir in stuffing.
- STOVE: Turn off heat and cover. Let sit for 10 minutes.
- MICROWAVE: Heat on power 6 for 5 more minutes uncovered.

Ha! The sage note is because I unscrewed the lid once... :D

:drunk2:
___
 

rockchalk06

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Started this last night with a rub. Woke up at 0400 and set it on the counter. Fired the smoker up at 0500
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Wrapped it at 165
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Smoked till 203 then rested an hour in a cooler. 1st brisket in years and I think I did well.
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Left over corn on the cob and some baked potato salad
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