Chicken and potatoes in the crock pot for a delicious dinner that is ready the minute we walk in the door.
My method for crock pot chicken is layering savories, then vegetables, then protein. Pour over a scant one cup of water. Sprinkle with salt, pepper and herbs. Close the lid, turn on low and ignore supper for eight hours. For this supper I layered mushrooms and onions, then new potatoes, then two boned chicken breasts and used fresh rosemary from my kitchen garden.
Gravy is almost as easy. I start two tablespoons of butter melting in a saucepan. I then add three tablespoons of all purpose flour, whisking well to begin to lightly brown. While the roux base (the butter and the flour) is cooking I remove the food from the crock pot to a serving dish, then tent with foil to keep warm. I strain the cooking liquid from the crock pot into a bowl (to remove the remaining onions/mushrooms). I pour the strained cooking liquid into the roux base, whisking to incorporate. Typically, the amount of liquid in the crock pot is enough to make a perfectly thick yet flowing gravy. If necessary, add additional chicken or vegetable stock to the gravy in the pan to reach your desired consistency.
Even with the time needed to make gravy, supper is on the table in fifteen minutes. Happy kids, happy mom.