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Most recent thing I cooked was in the crock pot, and it's never the same. It has two titles depending on what I make with it.
2-3 Pounds (give or take) Chicken breasts (or Ham) cut into cubes
2 Large or 5 Small cans of "Cream of" soups. I made this one with one each Mushroom and Chicken.
Half of each of three bags of frozen vegetables. Combine what's not used into a freezer bag for next time. I chose peas, broccoli crowns, and uncut stringbeans and carrots. Next time, it wil be different.
Seasoned it with some basil, oregano, diced garlic. Note the word "some" because there is only one thing I measure.
This filled that crock pot most of the way. I probably could have cut up some more chicken, or added some more vegetables. The amount of soup was plenty for this.
I start this about 8-9AM on the lowest setting and aim for it to be ready about 6-7 PM. I'll check throughout the day making sure the vegetables are still a little crispy, because I don't want them to be soggy and overcooked.
Now, for the title.
If I make rice with this, I call it Unbaked Chicken (or Ham) Casserole.
If I make egg noodles with this, I call it Chicken Noodle Stew.
Rice is the only thing I measure. The brand I choose is the easiest to remember. 1 part rice to 2 parts water. 3 cups rice in this case with 6 cups water, add a half stick real butter, cover and set that burner to the perfect spot that over time I have finely tuned in. 27 minutes exactly and it's perfect.
Sometimes I'll make both rice and noodles, so when I freeze meals, I have more of a variety.
