Chicken On The Fly

Okay, for today’s crock pot goodies we have a recipe that I made up based solely on what was in the pantry this particular morning.  I was working late on this day. Now I kind of like the late schedule because I don’t have to be at work until 9:30am, this gives me all kinds of time in the morning to do chores, write a post, or maybe just enjoy two quiet seconds in an empty house.  The draw back of course is I don’t end my work day until 6:00pm, and often times I am rushed to get dinner on the table before there is an all out mutiny.  This is part of the reason I have such an obsession with crock pot cooking. 

One morning last week I surveyed the contents of the fridge and decided the boneless, skinless thigh filets I purchased were just the thing for dinner from the crock pot.  So without having any plan what-so-ever I peered into the pantry stocked full of promise and came up with this recipe.  I knew I needed meat, a cooking liquid, texture and flavor.  I emerged arms loaded down with the following:

 

Marta’s Veggie Chicken

1 package of boneless skinless thighs

1 package Knorr Vegetable Recipe Mix

1 can Campbell’s Cream of Chicken Soup

1 can Swanson Chicken Broth

I began by washing and patting dry the chicken, now is the time to trim any fat with kitchen scissors if you’d like.  I always like to leave a little for the flavor.  I poured half the can of broth over the thighs arranged in the bottom of the crock pot. 

I then mixed in a small mixing bowl the remaining broth, cream of chicken soup and the Knorr Vegetable recipe mix.  I poured this over the top of the chicken and set my crock pot on low for 9 hours.  That was it, it was that simple. 

I would imagine you could do this with any cut of meat you’d like, this just happen to be what was on sale that week.  There was plenty of gravy, so I served this over rice with a side of carrots. 

 

The carrots I peeled and chopped, then I sautéed half a diced onion added the carrots and covered with water.  I brought the water to a boil then cut it down with a lid on it to simmer until the carrots were tender.  I love to make fresh carrots this way, the sweetness really comes through. 

 

So there you have it my recipe for chicken on the “fly.”  Get it? I crack me up.  Enjoy and remember to share it with a friend.