How I Made Chicken Crockpot
Thursday, July 2nd, 2009We had a great time with a fun loving, jovial and witty friend who visited us from the United States after a long time We being pure vegetarians served him only pure vegetarian stuff for breakfast, lunch and dinner. In short, we made him eat everything vegetarian other than grass! One day, suddenly he had an urge to eat Chinese cuisine and we decided to go to a famous Chinese restaurant. There again, we ordered vegetarian food and our dear friend wanted to eat chicken.
He ordered something he liked from the menu which we did not know anything about. When the item came, he ate it with great relish (may be because we had subjected him to only vegetarian items for so many days). Then he ordered one more plate and polished it off in no time! The recipe was a trade secret, which the manager refused to give up when he asked for it. Then, after much coaxing, cajoling and promise of confidentiality, our guest elicited his chinese chicken recipe. We vociferously warned him to try his recipe after he went back to United States!
For a painless, no hassle meal, crockpot chicken recipes are definitely the way to go. Wake up in the morning, (brush your teeth first nobody likes stinky breath) place the desired seasonings and vegetables in the crockpot, add some chicken stock and a quartered chicken, and place the crockpot on the low setting. Let the slow cooking magic of the crockpot take over. By the time you return home from work, a glorious smell will be permeating through the entire house. Tired and famished from a hard day at work, dinner will be a snap when you choose something from your arsenal of crockpot chicken recipes.
You can be sure the chicken will not be dry. I will be very moist and juicy so much that it will actually fall off the bone. A big advantage of a crockpot is it cooks a lot of food at once, and a large family can eat the leftovers for days. Consequently, crockpot chicken recipes are good for anybody with a large family. It wasn’t until I went to California from my hometown of New York City for the first time that I had a chance to taste Mexican food. That was when I was in my mid-20s. I became enamored with the genuine traditional flavor of rice and beans, burritos, tacos, and many other classic dishes.
I knew that I wanted to learn to make all of this wonderful Mexican food when I returned home. The only issue I have with the food was the fact that most was made with pork or beef and I don’t really like either. So in addition to collecting recipes for rice and bean dishes, I set out to find at least one mexican recipe that I could learn to prepared in the traditional way once I returned to the big city. The recipes were easier to do because almost all of the recipes that needed pork or beek, could be replaced with chicken or vegetables.
Ive been cooking Mexican food now for many years, and my favorite Mexican chicken recipe has turned out to be enchiladas with a creamy jalapeno sauce. Its wonderful, and whenever I serve it to family and friend, they always want the recipe. You can be assured that you can find the recipe of in your house.