Recipe #2 for the day is, of course, a crockpot recipe. I had found this recipe a while ago on Crock-a-doodle-do (what a great name for a blog!) and I was quite excited about trying it out. Mike will put Italian dressing on just about anything; it seemed like it would be a major hit in this house.
4 Boneless Skinless Chicken Breasts
16 Ounce Bottle of Italian Dressing
1/2 Cup of Parmesan Cheese
4-6 Potatoes scrubbed cut in half or wedges
1/2 bag of mini carrots
Once again, I turned to my trusty source for the ingredients for homemade Italian Seasoning:
I followed the recipe exactly, put the crockpot on low for 6 hours, and left it alone. After 2 hours, the smell was obvious and appetizing–just what I’m looking for when I leave something cooking all day 🙂
I was actually afraid that I hadn’t used enough Italian dressing, but it turns out it was just right for Mike and a little too overpowering for my taste. When I served dinner after 6 hours, we found the meat to be a bit tough and the potatoes to not be quite finished. However, when Mike went back for a second serving a couple hours later (it had been cooking for 8 1/2 hours by then because I had left it on low), the meat was juicy, tender, and fell apart with the fork.
Taste: 4/5 (a little too strong on the Italian dressing for me)
Ease of preparation: 5/5
Ease of cleanup: 5/5
Availability of ingredients: 5/5
I think when I try this again, I might lighten up on Italian seasoning, and be a little less generous with the Italian dressing–we can always add more later if it’s needed.