Skip to main content

Crocktober Day 2==>Chicken Creole

 


The leaves are turning colors and starting to drop.   In addition, the weather is turning cool and October is Crock Pot Month. So dust off your slow cookers and start using them to help get dinner on the table this month.    


My slow cooker is a big asset and gets a lot of use over the fall and winter months.    When it is cold outside I use my slow cooker to make soups, stews, sauces, and one-pot meals.      Since school is in full swing, I can get my dinner going in the morning when I have more time.   Then, dinner is done when I am exhausted and this avoids the desire to eat out.   


Crocktober is a challenge, to use your crock pot every day in October.    Although I will not use my crock pot daily, I will use it more this month and post several recipes.   


Come along for the month and see what is cooking.   


Day 2

Our second recipe is Chicken Creole from when I lived in Mississippi.  At Christmas, my husband’s advisor would invite the department and spouses to his house for a party.  His wife would make Chicken Creole with rice and it was divine.  


NOTE→ For my husband to enjoy the creole, I make rice and cauliflower rice. 


Ingredients: 

  • 1 ½ cup chopped onions

  • 1 cup chopped celery

  • 2 cloves of garlic minced

  • 1 (15 oz) can tomato sauce

  • 1 can Rotel tomatoes

  • 1 can crushed tomatoes

  • 1 can mushrooms

  • 1 cup chicken broth (I add more than 1 cup)

  • 2 tsp parsley

  • ⅛ tsp cayenne red pepper

  • ⅛ tsp crushed red pepper

  • 2 bay leaves

  • 2 cups chopped cooked chicken


Directions

  1. Boil Chicken and debone.   Strain broth and save for later.   

  1. Place onion, celery, and garlic in butter or margarine in crock pot.   Stir them and cook on low for 1 hour or until onion is tender.  Remove from heat and place in crockpot.

  1. Stir in tomatoes, tomato sauce, chicken broth and seasonings.   

  2. Cook in Crockpot on low for 3 hours. 

  3. Add more broth if needed.   Stir in chicken and mushrooms.   

  4. Cook on low for 5-6 hours.   

  5. Serve over rice. 
Labels:

Comments

Post a Comment

Popular posts from this blog

2025 Updated Breakfast Under $1.00

On the USDA Website, their thrifty grocery budgets range from  $25.70 to $72.80 per week ($3.67 - $10.40 per day) per person.   The two factors that determine the amount allocated are age and sex.  With such a small amount of money allocated daily for food and my attempt to eat healthily, I need to plan each week carefully.     With the Bird Flu hitting America hard recently, the egg is no longer a humble star but is turning into a luxury.     A dozen eggs cost $5.49 or $0.46 each.  At this price, I am looking at other options for breakfast.   Breakfast is a great place to add value to your meal planning.    It can be the cheapest or most expensive meal.  The choice is up to you.    NOTE: Prices are for the Northeast area for March 1,  2025 Let’s look at breakfasts that come in at or under $1.00.     Beagle and Cream Cheese ($0.69 per serving) Kroger Prices Bagels (6ct)- $2...
Post a Comment
Read more

Meal Planning: #287

  Menu Plan #287 NOTE-  1- Click on the picture and get a link to a post sharing the recipe.  2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and location.      August  USDA Low Food Plan According to this plan, our family would have a budget of $185.60 per week.  We elevate our dining experiences by including fresh fruits, vegetables, and higher-quality meats.  Since we have health concerns and are active individuals, we limit our processed food choices.          Here is what we did this week to make our week easier:   Breakfast Options:  Yogurt Muffins Egg Sandwiches Lunch Options: Grilled Chicken  Salads Chicken Salad Monday Hamburgers Roasted Potatoes Corn  Tuesday Street Tacos Salad Wednesday Enchilada Salad Chips w/ Salsa Thursday Leftovers Friday Chicken Parmesan Pasta Sal...
Post a Comment
Read more

The Frugal Five: #88

  The Frugal Five: #88 With inflation on the rise and salaries not increasing, our ability to make ends meet keeps going down.    Therefore, we must be more careful with our money.   The Frugal Five is a series where we celebrate the daily or weekly activities that help us live a frugal life.     This week I am exploring how to keep costs down during busy weeks.    Keeping dinner on the table instead of eating out is one of my strategies to get the job done.    Here are some of my tips and trips.    1- Free-Bee Pick Up  Over the last month, we have been blessed with several Free-Bees.  First, a friend gave us a dozen eggs from his chickens.  In addition, we picked up several photos with discount codes from Walgreens and CVS.   Next, we used our local grocery store coupons for several free food items such as seltzer water, ice cream, etc.   Then, we picked up toothpaste and eyeliners from ...
Post a Comment
Read more