INGREDIENTS
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- Creole-style seasoning to taste
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1 stalk celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 1 (4 ounce) can mushrooms, drained
- 1 fresh jalapeno pepper, seeded and chopped
DIRECTIONS
- Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
- Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
This seemed easy enough. Some veggies, some chicken, some spice. And it was super easy to make. I didn't even dice--I put it all in my food processor; how I love that thing.
The house smelled fantastic; I was really looking forward to liking this. I also made some McCain's American style potato wedges as a side. We really like those buggers, and I have yet to make roasted potatoes on my own.
So we open up the crock pot. I cooked on high for 5 ish hours--perhaps that was part of the problem. The chicken looked--weird. It was fork tender (Looking at the picture on the website shows that the chicken should be shredded, I suppose before serving), which is wonderful. It was just too dry, we couldn't take it. Into the trash it went.
But boy were those potatoes good. ;)
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