Crock pot blogging

This is about the size of my crockpot, except mine is black. Because black is the new black.

This is about the size of my crockpot, except mine is black. Because black is the new black.

Earlier this year, I purchased a small Crock Pot slow cooker (it’s a real “Crock Pot,” not a generic). I figured I’d learn to cook some stuff that didn’t take a whole lot of work, since I’m not the handiest person in the kitchen. I chose the small version because my mom had a larger version when I was growing up, and since it’s just me here, I didn’t see where the large version would be a wise use of food resources.

Unfortunately, I didn’t really use it too much earlier this year. I made a pot roast once in October, and it lay dormant for most of the remainder of 2009. Since 2010 came around and I’m a bachelor again, I’ve dusted it off and made pot roast at least four times. The good thing about this is that I can usually squeeze three meals out of one turn cooking.

Tonight, I decided I wanted something other than roast, but I couldn’t find a chicken recipe that didn’t involve lemons or rice or something else that I didn’t have in the apt.

So I took the chicken leg quarters and mixed them with my traditional roast fixin’s – potatoes, carrots, onion, and celery, along with chicken broth, parsley, sage, rosemary, thyme and ground pepper.

Sometimes you have to live on the edge.

I hope it works. I’ll update later when I get to taste it.

UPDATE:

food

Tasted pretty good. I made mini-sandwiches with the chicken meat and ate the veggies on the side. Mmmmm.

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