For John’s birthday yesterday, I made Pulled Pork in the Crock Pot. I love that recipe. Simply wonderful and wonderfully simple.
So I have the Crock Pot on the counter, which puts it top of mind, especially since the weather has turned more seasonable, by which I mean cold.
The website Circle of Moms sends out a great e-mail newsletter every day, and I saved this one for mining later. As in now.
Because website comment sections can be a free-for-all, or a vast empty wasteland of blah, blah, blah, I generally avoid them. This one on Moms’ favorite slow-cooker recipes, though, I read all the way through. One of these recipes is going to wind up on our table sooner than later.
If you can’t find a Crock Pot recipe you like in this thread, look again.
Here’s a promising one:
CREAMY CROCK POT CHICKEN
3 large frozen skinless boneless chicken breasts
2 can condensed cream of chicken soup
Half a small can of chicken broth (the whole can of Swanson makes it a little soupy)
Dry ranch dressing mix
4 ounces cream cheese
Wide egg noodles
Mix all ingredients into Crock Pot except the egg noodles and cook on low 6 to 8 hours. Serve over cooked egg noodles
– Susan Wisniewski