Our crockpot rocks, occasionally. I like putting in all the food at one time and eating when we get the impulse. Frozen, boneless, skinless chicken breasts will cook to doneness on low heat in eight hours, but also to dryness. The recipes all say that you can cook them for six hours on high but I never did that until a couple of days ago.
I layered veggies in the pot, then layered the frozen chicken, sprinkling with spices of choice as each layer went in. Lastly, I used drained mushrooms, two cans of soup, (one cream of chicken w/herbs and one regular cream of chicken, with one water refill for each can) pouring the mix over the top of the layers. Then, we waited six hours, while the high setting did its work.
The chicken, when I took it out of the crock, was just as we like it and was moist. The most interesting result was that the veggies smelled like the best chicken and dumplings, without the dumplings.
We did have some Dreamfields elbow macaroni, though. So, while the chicken rested outside the crockpot, I added a box of macaroni and some boiling water for the pasta to absorb and let the high setting work for 20 minutes more. It was really a winner. But, it gets better.
Next day, we had a huge volume of the veggie mixture left over, Recycle time. One can of cream of mushroom soup with a can of milk went into a wok-shaped skillet to heat. Adding a cup (more likely it was nearly two cups, I didn't measure) of grated parmesian cheese to the hot soup I stirred until everything was hot through. Then it was mixed it into the cold, leftover veggie with elbows. I chopped the two leftover chicken breasts into it, too. All of this went into a wide, shallow casserole dish which had been liberally sprayed with Pam.
The fridge yielded some no-fat (American) cheese slices along with some garlic/cheese croutons that had been pounded to crumbs and saved for who knows what.
The experimental mixture, topped with the cheese slices, baked at 350 for 30 minutes and then I rotated it in the oven and added the crumbs. Another 20 minutes and it was bubbly with a crusty top.
I have to say, I have never been good at making up recipes on the fly, although sometimes substitutions work out okay.
This was really different on the second day and it didn't feel like eating leftovers. J and I are having leftover-leftovers tonight and really looking forward to it.
I know I mentioned it before, but Dreamfields pasta does not elevate blood sugar. Thanks again to Zeta and M for turning us on to that information.