I love my crock pot. In my early cooking days, my crock pot was my best friend in the kitchen. It can turn a cheap, tough cut of meat into something edible and delicious – it can make almost any dish a creamy, savory dish that is perfect comfort food on a cold day – AND I somehow felt that the crock pot was more reliable in making sure my cuts of meat were cooked all the way through (whereas I was still learning and wasn’t as reliable…).
Now I’m older and I have found new reasons to appreciate my crock pot. Not the least of which is that I can find a few minutes at some point in the middle of the day – somewhere near lunch time – to throw a few things into the crock and turn it on….and then as my day gets crazier and more hectic and the kids are in my hair and hubby wants his dinner, all I have to do is take the lid off the crock and Wah-lah! Dinner!
This is one of those dishes that we use two different ways. Cook up the chicken, slice it nicely, and you have either a perfect set up for a “grilled” chicken cesar salad, or you can serve it up on a flour tortilla with a bed of greens and you have an easy chicken wrap. We eat the chicken both warm and cold since it’s already been cooked, so it’s great for a picnic or a lunch on-the-go too.
2 Boneless Skinless Chicken Breast
1 tsp Oregano
1/2 tsp Seasoned Salt
1/4 tsp Pepper
2 TBSP Butter
1/4 cup water
3 TBSP Lemon Juice (or the juice of one lemon)
2 cloves Garlic, minced
1 tsp Chicken Boullion or 1 TBSP Chicken Soup Base
1 tsp Parsley
Wrap makings/toppings: (Flour Tortillas, Ranch Dressing, Lettuce/Spinach)
1. In a small bowl, combine oregano, salt, and pepper. Rub all of the seasoning mix into your chicken on both sides. Brown the chicken in butter in a skillet and transfer into your crock pot. (Just brown it, you aren’t actually cooking it yet.)
2. Add water, lemon juice, garlic, and bouillon to the skillet you had browned the chicken in. Bring it to a boil and loosen the browned bits of chicken from the bottom of the skillet. Pour the mixture over the chicken in the crock pot.
3. Cover your crock and cook on low for 4-5 hours.
4. Baste the chicken and cook on high for 15-30 minutes until chicken is tender.
5. Remove the chicken from the crock and allow to ‘rest’ 5-10 minutes and then slice into strips.
6. Serve either in a wrap or in a salad – enjoy!!