Monday, September 10, 2012

Magical Crock Pot Chicken

Okay, look, I am LITERALLY blogging this so that I can share it easily. I'm not going all food blogger on you. Though I will still ALWAYS take pictures of my food at Chuy's. Y'all just need to get over that one.

So, magical isn't what you would normally associate with crock pot chicken but that is why I am sharing it. This is sort of one of those, "I saw a recipe, tweaked it a little and got THIS!!"

It is crazy easy AND you'll get to boast that you can make gravy. Win-win-win! Wait...I think I added an extra win in there......

frozen boneless, skinless chicken thighs (you can use breasts but why?)
red potatoes quartered
carrots (baby peeled are totally acceptable)
minced garlic
2 packets (or one box) Lipton herb seasoning (found by the onion soup mix)
1 can chicken broth

3-4 tablespoons butter
4-5 tablespoons flour

- Lay your potatoes on the bottom, then a solid layer of carrots.
- Sprinkle garlic and herb packet over the veggies.  
- Lay your chicken on top of it all. You should have enough potatoes and carrots to get the chicken about 1 inch from the top. Go ahead and put as many thighs as you can, since you can't mash frozen chicken you'll end up with enough breathing room. Unless they were frozen in a mashed together format. THEN you'll need to leave a little room to separate them later.
- Sprinkle some more garlic and the last herb packet over the chicken.

Cook on low for 8-10 hours or high for 4-5.

MAGIC: Now you could eat this as is and I'm sure it is lovely. But you want it to be magical. SO, get yourself a skillet and some butter.
- Melt the butter in your skillet and then sprinkle about a tablespoon of flour in it. 
- Whisk it till incorporated
- Add another 2 or 3 tablespoons (one at a time) to your butter until it gets clumpy and sort of irritating.
- Now add about 1/4 cup of the liquids from the crock pot. Please don't try to take out the fats and be all weird. Just enjoy your flippin' gravy!
- Whisk that fluid until incorporated and continue adding fluids (1/4 of a cup at a time) until you have velvety gravy. You'll think you've ruined it at some point but at long as you go slow and steady, always whisking, you'll do awesome. Make it a little more watery than you really want it to be because it will thicken. Add salt and pepper to taste. And really, DO taste it! You'll be glad you did.
- Let it stay on heat, whisking lazily but constantly, until the pre-simmer point. Which is medium bubbles starting to make their way to the surface.

Eats the precious and be in awe of yourself, because you are The Kitchen Master!

1 comment:

You have my undivided attention.