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