Thursday, November 20, 2014

Thanksgiving in a Crock Pot

Hello all!  I've been MIA for a bit because we went on vacation to Costa Rica at the beginning of November.  With the Rowselettes!  That's right, they're officially international travelers with stamps on their passports and everything.  It was quite the adventure traveling with two 7 month old babies, but all in all we had an awesome time.  Here's a few photos from our trip:

The beautiful resort we stayed at for the first part of our trip.

The pool area.

Our casita deluxe.

Hanging with Dad in the hammock on our veranda.

First tropical drink in the hot tub with Archer.

Dad and Xander selfie.

Swimming at the Baldi Hot Springs Resort where we stayed for the second half of our trip.

There were 25 different hot springs pools with numerous water features!

We love our floaties!

Some nice people took a family photo for us.

All loaded up and ready to fly home. These Kelty backpacks were amazing for travel. Plus the Rowselettes really like them. :)

And now on to my newest recipe.  This crock pot meal is sooooo good!  So if you're craving Thanksgiving a little early, aren't headed home for the holidays, are just celebrating with you and you're significant other, or maybe you don't want to spend your whole day cooking, this recipe has got you covered.  I've seen versions of this recipe on Pinterest a million times, so decided to give it a try.  However, as is the case most of the time, I couldn't just make it the way everyone else does.  So here is my version of Chicken with Stuffing made in a crock pot.

Crock Pot Chicken with Apple Sage Stuffing
  • 6 boneless, skinless chicken thighs or 1 large turkey breast
  • 2 (6 oz) packages seasoned stuffing
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 small green apples, chopped
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 c. plain yogurt (can be low fat)
  • 1/2 c. H2O
  • 16 fresh or dried sage leaves
  1. Saute onion, celery, and apple in a pan over medium heat until onions just start to turn translucent.
  2. Spray the bottom of the crock pot with olive oil spray and place chicken thighs or turkey breast in the bottom.
  3. Salt & pepper the chicken and then pour the onion, celery, and carrots on top of the chicken/turkey breast.
  4. Add the stuffing on top of the veggies.
  5. Mix the cream of chicken and mushroom soups with the yogurt and H2O in a small bowl.
  6. Pour this mixture over the top of the stuffing and top with sage leaves.
  7. Cook on Low for 4 hours. 
  8. Fluff the stuffing by mixing with the soup mixture and veggies.  At this point you can leave the chicken/turkey breast whole or shred it and mix the whole thing into a glorious mess of deliciousness.

I don't have any pictures of this meal after it's done because, let's be honest, most things that come out of a crock pot don't plate well.  That, and the fact that we ate it so fast there wasn't time for photos. ;)

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