What's for Dinner Tonight

Hey, everyone!  It's Mary Ann from RocknRecipes.  Tonight I decided, since it was snowing on April 19th

with plans for more snow to come, to get in the kitchen for a few hours.  I created a new recipe I'm going to definitely be using over and over again.  It obtained compliments from everyone at the family dinner table and elicited two kisses and help with the dishes from my DH (dear husband)!  We knew we wanted to tell everyone about it, but it needed a name, so we came up with:

Two Kiss Chicken Crockpot Pie

Mary Ann Pedie Crow

PS  There's no crust tonight, but I plan to use the chicken, vegetables and gravy leftover from tonight in a pie crust tomorrow!

In a large crockpot or slow cooker, place the following ingredients on high for five hours.

1/2 cup diced sweet onion
1 cup small baby carrots, whole
4 medium potatoes, scrubbed and cut into bite-sized pieces with skins on
one cup water
five chicken bullion cubes
6 pieces of chicken breast, 6 oz. each
one Tablespoon parsley
one Tablespoon Herbes de Provence (available here in Ace Hardware)
one teaspoon salt
one teapsoon black pepper

Half hour to forty-five minutes before serving dinner, boil a large amount of water with a Tablespoon of oil for noodles.  Once the water is boiling hard, add noodles of choice and cook according to package directions.  These will be drained carefully in a colander once done and placed in a serving dish.

Open the crock pot and take out the chicken first and place in a bowl.  Shred the chicken.

Next, take a slotted spoon and take out the cooked vegetables, leaving the liquid in the bottom of the crock pot.  Place the cooked vegetables into their own bowl or into the same, it's up to you and how your family likes to eat.

Now it's time for home-made gravy with that wonderful stock from the bottom of the crock pot!
Place five teaspoons of butter in a saute pan on med.-high heat and allow to bubble.  Before the butter burns, sprinkle 5 Tablespoons of flour over the butter and allow it to soak in a few seconds.  Then, whisk in one ladle of the stock from the crockpot, then continue adding a ladle of stock and whisking constantly until you have a nice gravy.  Work quickly and have all the ingredients out and ready to go so nothing burns or gets lumpy.  I used a handy two cup measuring cup as an instant gravy boat.

Slice a fresh loaf of bread (mine was from WalMart) and serve with butter alongside your meal.  Next time, I'll have to remember to serve cucumber pickles and beet pickles along with this dinner.

Our family hopes you will love this dish as much as we do!

PS  For dessert, we had angel food cake with strawberries from California topped with whipped cream.  A taste of summer in this weather was a winner!

Here's your slice!