Catching Katy

Reads, Eats, & Everything Else


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Crock Pot Chicken Pot [Not] Pie

It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.

It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!

This is an easy and yummy meal and it’s going to get me through the week. Enjoy!

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Crock Pot Chicken Pot [Not] Pie

Ingredients

  • 4 frozen chicken breasts
  • 2 cans cream of chicken soup
  • 3 large potatoes
  • 12 oz. bag frozen peas and carrots
  • ½ bag frozen chopped onion
  • 1 chicken bullion cube
  • salt & pepper to taste
  • Poultry seasoning to taste
  • Dried parsley to taste (optional)
  • Frozen or canned biscuits (or make your own!)

Directions

Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.

Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.

Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.

Bake/make biscuits (I do 1 per serving).

Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.

[modified from The Monthly Lineup]


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Balsamic Chicken

Surprise, surprise – another crock pot recipe!! 🙂 I actually made this just to have for lunch one week – my whole30 was over but I wanted to keep it clean as much as possible! This is great on it’s own….or over zoodles….or with a cold zoodle salad…..or over rice….or over pasta – get creative! Make sure you store it with some juice so it doesn’t dry out. Enjoy!

throw in chicken, onions and seasoning

throw in chicken, onions and seasoning

top with tomatoes

top with tomatoes

 Balsamic Chicken

Ingredients

  • 1 Tbsp. olive oil
  • 4-6 boneless, skinless chicken breasts
  • black pepper and salt
  • 1 onion, thinly sliced
  • 4 garlic cloves
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 C balsamic vinegar
  • 2 cans diced tomatoes

Directions

Pour olive oil in slow cooker.

Add chicken, salt and pepper each breast.

Add onions on top of chicken.

Add all dried herbs and garlic.

Pour in balsamic vinegar.

Top with diced tomatoes.

Cook on high for 4 hours.

[from Skinny Ms.]


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Pot Roast

I wanted to share the recipes from my dinner party last weekend because they were all delicious. I’m definitely going to add them all to my go-tos. Here’s the main dish – I’ll share the sides later this week!

I wanted a nice dinner that was easy to put together, so of course the crock pot had to be used. I adapted this recipe from All Recipes. I was a little busy to manage to take many pictures – plus crock pot pics are never that great anyway. Enjoy!

pot roast

pot roast

Crock Pot Pot Roast

Ingredients

  • 3-5 lb. pot roast
  • 1 lb. baby carrots
  • 1 onion, chopped in large pieces
  • 2 cans cream of mushroom soup
  • 1 packet dry onion soup mix
  • 1 1/4 C beef broth

Directions

Place a handful of carrots and onions in the bottom of the crock pot.

Put the pot roast in the crock pot. Cover with the rest of the carrots and onions.

In a medium bowl, mix together the soup, dry soup mix, and beef broth. Pour over the top of roast in the crock pot.

Cook 4-6* hours on high or 8-10 hours on low.

*I did 4 hours on high and it wasn’t quite cooked enough. Next time I’ll do 6 hours or cook on low. If this happens, just transfer it to an oven-safe dish with a lid (I used my corning ware) and pop in the oven at 350-400 degrees for about 30 more minutes!