4-6 bone-in chicken (I used legs and thighs)
2 Tbsp. EVVO dived.
1 tsp. dry Basil
1 tsp. dry Rosemary
1 tsp. garlic salt
1 lb baby carrots
8 medium red skin potatoes (cut in to 1/4)
1 medium yellow onion (cut in 1/4)
Place foil in 9 x 13 pan, place 1 Tbsp. EVVO and chicken in pan. In medium bowl add basil, rosemary, and garlic salt. In a large bowl add carrost, potatoes, and onion, mix with basil, rosemary, and garlic salt, and 1 Tbsp EVVO. Place over chicken, cook at 425 F for 45-50 min.
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| Roasted Herb Chicken with Veggies |
Chicken and Dumplings
1 can of 8 biscuits
1 lb of chicken bone-in
2 Tbsp. Chicken flavoring
9 cup of water
Boil chicken in water until cooked. While chicken is cooking cut biscuits in to 8ths. When the chicken is cooked take out of water and sheared. In water mix in chicken flavoring, add cut bisuits and sheared chicken. Cook for 15-20 min. Let cook for 10 min and enjoy!
Let it be know that I may be a good cook, but there are many things I still burn. Take cooking anything in a Crock Pot. For some reason I have burned everything, this recipe that I tried was easy and to the point. I just for got to plug it in and let it cook but once I plugged it in I turned it on high and forgot about it until the next night. And well a picture say a 1000 words, so I'm going to try this again and put a new picture up.
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| Chicken and Dumplings |
Let it be know that I may be a good cook, but there are many things I still burn. Take cooking anything in a Crock Pot. For some reason I have burned everything, this recipe that I tried was easy and to the point. I just for got to plug it in and let it cook but once I plugged it in I turned it on high and forgot about it until the next night. And well a picture say a 1000 words, so I'm going to try this again and put a new picture up.
From: www.mamamiss.com/2013/01/04/eats-slow-cooker-baked-potato-soup/
Slow Cooker Baked Potato Soup
♥ Prep time: 20-30 mins
♥ Cook time: 5-10 hours
♥ Serves: 10-12
A creamy concoction simplified in the slow cooker!
Ingredients
- 5 lbs russet potatoes, peeled & diced into 1/2 inch cubes
- 1 medium yellow onion
- 5 teaspoons minced garlic
- 1 tablespoon Spike Seasoned Salt
- 4 – 14.5 oz. cans of chicken broth (58 oz. total)
- 6 oz. water
- 2 – 8 oz. packages of reduced fat cream cheese, softened
- optional: chopped cooked bacon, shredded sharp cheddar, & diced green onions for garnish
Directions
- Add diced & peeled potatoes to the crockpot; along with the onion, garlic, seasoning, and broth. Stir to combine.
- Cook in the crockpot on high for 5-6 hours, or on low for 9-10 hours.
- After cooking time is completed, add both blocks of the softened cream cheese and blend together very well using an immersion blender
. (ANOTHER METHOD: you can also blend it in batches in a blender if you do not have an immersion blender).
- After combined, stir well with spoon.
- Serve with above listed garnishes, or alone.
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| Baked Potato soup gone wrong! |
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| Seaman Seed Chicken! |
