What you’ll need now…
8 ounces mushrooms, quartered
Handful of baby carrots
3 celery sticks chopped in 1/2 inch slices
1 cup chopped cauliflower
1 teaspoon ground thyme
1 teaspoon dried parsley
2 chicken breasts
salt and black pepper
3 1/2 cups water.
What you’ll need 4-7 hours from now…
1/2 cup greek yogurt
2-3 oz cream cheese
1/3 cup of milk
3 tablespoons flour
A batch (or a half batch if you want fewer left over) of my mom’s famous Really Big Biscuits.
After breakfast you should gather your items, chop you veggies, and begin.
In a your crockpot, mix together the mushrooms, carrots, celery, cauliflower, thyme, parsley, and water. Drop the chicken breasts on top; season with some salt and pepper.
Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. (I cooked mine on high for an hour and then on low for 5 hours.)
Now go play! Adventure! Visit! Read! Leave the house. Whatever you want. It’s great. :)
When you get home your house will smell lovely. Like dinner cooked while you were gone. Such a lovely smell.
Go open up your crockpot and enjoy the results for a second.
Yup. Good job.
Now get to work.
I want you to drain off the lovely chicken/veggie stock (the extra liquid) in your crockpot. Put it in a sealed container in your fridge for the recipe that always calls for it.
Now back to your pot.
Shred the chicken. with forks…with a knife. With your toddler… however. just have it end up in bite sized pieces back in the pot. Now add the yogurt and cream cheese to your chicken and veggies. It’s starting to be creamy!
At this point my concoction was looking a little thin so I mixed up some cold milk and flour (it’s important that you mix these together separately before adding them to your pot), stirred it in and allowed it to boil a little.
Let everything heat up and get all creamy in the crockpot while you click over and make some biscuits.
Serve hot in a bowl topped with a fluffy warm biscuit split open to absorb some creaminess.
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