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Depending on how much chicken you are cooking. Usually chicken is done in four hours on high. Add enough liquid to cover your taters. Season with salt (the potatoes will absorb salt while they cook in the liquid). Might need a final seasoning when you take it out.
 
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I have seven of them.
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Wow, I have 3 and I'm marrying 2 more... but I will have 2 kitchens so it almost seems to make sense... I think
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Only you Maple, only you. I've never had anything burn, but then, I tend to fill to capacity and save the leftovers. I like only cooking once for several meals.
 
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Depending on how much chicken you are cooking. Usually chicken is done in four hours on high. Add enough liquid to cover your taters. Season with salt (the potatoes will absorb salt while they cook in the liquid). Might need a final seasoning when you take it out.

Okay, spell it out for the bad cook here.

Potatos go in first or last? As in, if covered in water, is the chicken covered too, or sitting on top of the potatos?
 
I like to take crushed corn flakes, parmigean cheese, onion powder, salt and oven bake at 425* cook for 20-25 min. flip and cook additional 20 minutes.

Then bake that tater and sprinkle with cheddar cheese...and brocolli if you want to get your veggie in.
 
Put the chicken on top of the taters, Nells. Do you have any cream of chicken soup? I'd dump that in there, then you have gravy, all done, for your taters and chicken.
 
Maybe I should elaborate.
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Cut the potatoes up into chunks. Put them in the bottom of the crockpot. Add your liquid and whatever spices you choose, I'd probably use black pepper, chives, a sprinkle of garlic powder and a sprinkle of onion powder. Lay your chicken breasts on top of that, and I'd sprinkle them with paprika. Cook on high heat setting for 3 1/2 - 4 hours.
 
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