Since I became reacquainted with my crock pot slow cooker, I've been using one of my three slow cookers more than the others. It is the Hamilton Beach 3-in-1 Slow Cooker, which comes with 2, 4 and 6 quart crock inserts. The 2 quart insert works wonderfully for recipes from the cookbook Not Your Mother's Slow Cooker Recipes for Two. The 4 quart insert is the perfect size for baking using the crock and I've used it twice to make the crockpot fruit cake recipe I found surfing the Internet (which is actually the recipe Dried Fruit and Zucchini Cake from the The Best Slow Cooker Cookbook Ever cookbook). The 6 quart insert worked great for the Chinese Beef and Vegetable Stew I made and for the chicken noodle soup I am making tomorrow.
Honestly, with this versatile slow cooker, I am thinking about donating one of my two oval crockpots to a local thrift store. Although I did use all three for Thanksgiving, one for the turkey, one for the potatoes and one for the green beans.
Here is a super quick and easy chicken casserole recipe I made for Saturday evening dinner. I bet this recipe could be doubled if you used a 5 to 7 quart crock pot instead. Enjoy!
Quick-Fix Layered Chicken Casserole
from The Best Slow Cooker Cookbook Ever
makes 4 servings
makes 4 servings
- 5 ounces scalloped potatoes mix
- 10 3/4 ounces cream of mushroom soup
- 1 cup water
- 2 teaspoon garlic pepper seasoning
- 16 ounces frozen broccoli, carrots and cauliflower mix, thawed and drained
- 16 ounces frozen stir fry vegetables, thawed and drained
- 1 lb chicken breast tenders
- Pour dried potatoes into a 3 1/2 quart slow cooker.
- Mix the undiluted soup with the water, sauce packet from the potatoes and the garlic pepper. Drizzle just a little over the potatoes.
- Layer the remaining ingredients as follows: all of the broccoli, carrots and cauliflower mix plus 1/3 of the stir fry veggies, 2/3 of the chicken tenders, 2/3 of the soup mixture, then the remaining stir fry veggies and the remaining chicken. Pour the rest of the soup mixture over the top.
- Cover and cook on low for about 4 hours, or until the chicken and potatoes are tender. Sprinkle paprika over the top and serve immediately.