Wednesday, 31 December 2008

Chicken Dinner in a Pot

1 teaspoon poultry seasoning
1 (12 ounce) jar turkey gravy*
   *In Ecuador there is no such thing.  We used a combination of 
   turkey baby food and chicken bullion cubes - turned out fine.  
2 cups of cream
4 skinless, boneless chicken breast or a combination of 
   chicken breasts & thighs - cubed
1/4 teaspoon dried sage
1/2 (16 ounce) can cranberry sauce - we used 1 can of jellied
   cranberry sauce plus 2 pkgs. of dried cranberries
1/2 teaspoon salt
1 onion chopped
1/4 teaspoon ground black pepper
1/4 cup olive oil
5 cups dry bread cubes *We make our own on a constant
   basis using stale bread and crusts and drying them
   in the oven
1 small package of sliced mushrooms
3 or 4 stalks chopped celery 

  1. Toss together dry bread cubes and spices.  Take 2-1/2 cups and place into the bottom of the slow cooker.
  2. Take the rest of the bread cubes and spices and mix with the mushrooms, onion, celery, olive oil, gravy, cream, and cranberry sauce in a large bowl.
  3. Add the chicken to the crock pot and top with the vegetable, bread, and gravy mixture. 
  4. Cover, and cook on high for 1-1/2 hours and then low for 4 to 5 hours. 

The above is a bit odd but really quite tasty!  
Makes tons and it freezes well.  
We always have a lovely large green salad with it.