Sunday, September 25, 2016

Crock Pot Comfort Food.

This year, summer in Monticello, Utah seemed to consist of two weeks in July and two weeks in August.  The rest of June, July, August and even September has been cool and rainy; not that I'm complaining mind you.  The primary source of our water is from the Abajo Mountains, that's right, real mountain spring water flows down, gets filtered and pours out of our faucets...jealous much?  Now what we didn't expect was to see snow on the tips of the peaks in June and July; and this past Friday the mountains themselves were covered in a light blanket of snow.  Down in Monticello, it was, what the locals call, very breezy; while visitors kept asking, "Why is it so windy?"

Let me explain, "10 to 30 mph = slightly breezy", "30 to 50 mph = breezy", "50 to 80 mph = very breezy".  As to the question, "Why is it so windy?"  Well scientifically, "Warm air, which weighs less than cold air, rises. Then cool air moves in and replaces the rising warm air. This movement of air is what makes the wind blow. A windstorm is just a storm with high winds or violent gusts, but little or no rain."  Or I could give you one of my snarky (yes, I'm snarky, not snippy) answers, "See the windmills at the north end of town; that's our wind farm making all the wind.", or even better, "Go to the BLM office on Main Street; they have the weather machine and can adjust it for you."  Hey, ask a silly question...
Anyway, with temperatures dipping into the 30s at night, and low 60s during the day, it seems a good time to begin thinking about fall and winter meals, especially the comfort food type.  Comfort food, that which wraps itself around you (figuratively), making you feel warm all over and it's soothing to the soul.  I remembered a recipe from my first crock pot cookbook from the 1990s, "Swiss Chicken Bake" and knew this would be a perfect comfort food for a cool day. Bad news though, while I was in the process of divorcing my first husband, he broke into the storage shed and stole a box full of my cookbooks.  Why did he do this?  To hurt me of course, but they were only books, material items that could be replaced, or replaced with similar items.  I looked in my current crock pot books, but couldn't find this recipe, so here's where memory had to take over, and I did a pretty good job at remembering!
Creamy Swiss Chicken Bake


6 frozen boneless, skinless chicken breasts
1 tsp. salt
½ tsp. ground black pepper
1 (10.5 oz.) package herb seasoned stuffing cubes
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of celery soup
1 cup milk
8 slices Swiss cheese


Spray inside of a 4 quart crock pot with nonstick cooking spray; place frozen chicken in bottom and against sides of crock pot; sprinkle salt and pepper over chicken.  Pour stuffing cubes into the “well” made by the chicken.


In a medium bowl, whisk together soups and milk; pour over stuffing cubes and spread out to edges of crock pot.  Cover the “sauce” with slices of Swiss cheese.


Cover crock pot, set on low; cook 4-5 hours; chicken will be fork tender and easily come apart.

Makes 6 servings.

Option: use cornbread stuffing cubes with Cheddar cheese instead of herb seasoned stuffing cubes and Swiss cheese.

Enjoy the comfort!

Mary Cokenour

No comments:

Post a Comment