Now that I’m a mom, I have no choice but to “crockpot” (as a verb).
And when I’ve had no time to go to the grocery store, I have no choice but to find random things in my pantry to make a meal.
Yesterday morning, I found myself contemplating on what to feed my family for dinner. I had some defrosted chicken legs, a can of cream of celery soup, a mushroom gravy packet and half of an onion. (I used the other half a day ago on spaghetti and meatballs).
So I threw the following into the crockpot in this order…
- Half sliced onion
- 7 or 8 chicken legs (bone and skin on)
- 1 can of cream of celery soup (Campbell’s brand)
- 1/4 mushroom gravy powder sprinkled on top
- Roughly 1/2 cup of water (used the empty cream of celery soup can to measure)
I then turned the crockpot on high for 8 hours, roughly the amount of time I’d be gone while I’m at work.
When we came home, it was ready. The liquids formed a thickened gravy that kind of tasted like an extra creamy French onion soup. I plated it nicely like so with some pieces of cilantro.
It was one of the most delicious crockpot meals I’ve ever made!
Jesse, Lucy and I enjoyed it and portioned of enough for Lucy’s lunch the next day, served with steamed green beans and carrots so our girl eats a balanced meal.