Tuesday, March 29, 2011

Chicken & Potatoes Au Gratin

This is one of very few recipes I have tried from pure experimentation. I usually get my inspiration from my Crock Pot recipe book, foodgawker (most amazing food website ever, in my opinion), or allrecipes.com!

Also, just as an aside... I desperately want to get a recipe/photo onto foodgawker but they are so picky about the photos they choose, plus my lack of photography skills or equipment... I keep getting rejected! Any tips/hints/ideas? Or does someone want to be my food photographer? hehe. Also, if you go all the way back in their archives and click on the very first (or last) page...you will see such a huge difference in pictures - it's crazy how photography standards have changed!

My roomie made some delicious au gratin potatoes last weekend and that got me thinking...I should try to Gratin (is that even a verb?) a meal....and better yet, why not in my Crock Pot!


4-5 medium Yukon potatoes, chopped into small 0.5-1" cubes
2-3 chicken breasts, chopped into 1" cubes
1 medium white onion, finely chopped
2 cups Colby & Monterey Jack Cheese (or whatever your favorite is!)
1 (12-16oz) can Cream of Chicken soup
1 cup Half & Half (or skim milk for a lower fat version)
1 tablespoon ground red pepper, optional
Pepper, to taste

I tried to make this recipe with even parts potato and chicken, but you can alter that ratio to your liking!
1. Chop the potatoes into small 0.5"-1" cubes (they will cook faster if they're smaller).
2. Chop the chicken breasts into 1" cubes.

3. Finely chop the white onion.
4. Mix the potatoes, chicken, and onion in the Crock Pot.

5. In a large bowl, mix together cheese, soup, half & half, and ground red pepper.
6. Pour the liquid over top of the ingredients already in the slow cooker.
7. Make sure the liquid and cheese are evenly distributed throughout chicken and potatoes.

8. Cover and cook on HIGH for 4 hours.
At this point, my meal was very soup-y and liquidy. I scooped some of the excess juice out and then replaced the Crock Pot lid, but I left the lid cracked about 1". Cracking the lid will allow some of the extra moisture to evaporate! I learned that if any of your recipes are soupier that you'd like it to be, just take off the lid and let it cook for an hour or two; most of the liquid will evaporate.
9. Cook on LOW an additional 2-3 hours (after slightly opening the lid).

You'll be surprised to see a nice, crispy Au Gratin'd meal :)

1 comment:

  1. You should check out http://thepioneerwoman.com/cooking/

    more beautiful pictures of food to inspire cooking!