On Sunday, I love slowing down enough to cook with the kids and trying to plan meals for the week ahead.
Today, it was Mchalie’s turn to do some cooking with me.
Most of the time, I try to make recipes based on what we have left in the fridge.
Real food spoils too quickly.
You’ll need 4-8 hours + in your slow cooker, depending on your chosen setting.
- Red potatoes (around 5 medium-sized)
- Carrots (2)
- Celery (2 stalks)
- Corn (2.5 cups)
- Onion (1 cup – I had frozen, pre-diced on hand)
- Chicken (1 chicken breast cut into small pieces)
- Bacon (5 slices)
- Chicken broth (4.5 cups)
- Garlic (to your liking)
- Kosher salt (to your liking)
- Flour (1 cup)
- Milk (1/2 cup)
- Butter (1 T.)
1. Set oven to 400 F and line a baking sheet with tinfoil.
2. Bake the bacon right away. I had turkey bacon, so I baked them for around 15 minutes. (You can flip them halfway through if you’d like.)
Put the bacon aside on a plate with paper towel until you need it (or I put mine in a container in the fridge).
2. Next, cut up the carrots, celery, potatoes, onions (I used frozen, diced that I already had. Honestly, I think I would have like this recipe better without the celery, but it’s up to you.)
3. Put everything in your slow cooker: potatoes, carrots, celery, corn, and onions.
4. Pour in 4.5 cups of chicken broth and add some garlic and salt to your liking.
5. Finally, use a small bowl, whisk 1 cup of flour and 1/2 cup of milk. Stir into your slow cooker during the last half hour, along with your 1 T of butter.
Tada! Add your bacon (crumbled) to garnish when serving.
Overall, my family loved it! The kids could not get enough of it. Funny – because it wasn’t my favorite, but it was good.