Herb chicken

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I picked up a packet of McCormick slow-cooker seasoning for Italian herb chicken on my way home from church today, and I have it in the Crock Pot on high so that I can have it for supper tonight.

You use 2 1/2 pounds of chicken parts, an 8-ounce carton of fresh mushrooms, two cans of stewed tomatoes and a can of tomato paste, plus the seasoning packet. The chicken thighs I used, which I picked up at the same time as the rest of the ingredients,were still partly frozen, and when I put everything into the Crock Pot it was mounded up so high that the lid was resting about a half an inch above the lip of the pot!

My Crock Pot came with a lightweight plastic lid, but lately I’ve been using a nice heavy glass lid with it which actually belongs to a casserole dish I have. It fits the Crock Pot perfectly. So I left the heavy glass lid on top of the pile of chicken, mushrooms, and tomatoes, assuming (correctly) that everything would settle somewhat once it started warming up. It did, and the lid is now seated in the Crock Pot — but just barely. This is definitely the most full my Crock Pot has ever been.

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About John

John Carney is a journalist, a certified United Methodist lay speaker, a veteran of foreign and domestic short-term mission trips, and author of a self-published novel, Soapstone.
  • http://www.gryfalia.com Kristi

    Another hint when you have something big in your crock pot…

    Use foil to cover it securely, then set the lid on top of it. I do this when I make a frozen turkey breast since it’s always too tall, even for my big 8qt crock pot, until it cooks down.

  • http://www.gryfalia.com Kristi

    Another hint when you have something big in your crock pot…

    Use foil to cover it securely, then set the lid on top of it. I do this when I make a frozen turkey breast since it’s always too tall, even for my big 8qt crock pot, until it cooks down.