It was another day for experimentation in the kitchen. Being my first day off in a couple of weeks, and since we still had the crock pot out from last night's dinner, I felt like trying something new. Today we had chicken. Here's what I did: 3 Chicken Breasts - cut into about one inch chunks3 Medium Potatoes - mostly peeled and cut into about one inch chunks1/4 Cup Onion - chopped2-3 Medium Cloves of Garlic - Crushed1 Can Asparagus1 Teaspoon Celery Seed1/2 Teaspoon Rosemary1/2 Teaspoon DillDash of Salt1-1/2 Cups Chicken BrothI put all of this in the crock pot on high heat for about five hours and stirred it every once in a while. Here's the before shot: 
Here's the after shot (not much difference):
It turned out ok. Everything was nice and tender. It also made the house smell nice. Brandi said all she could taste was the asparagus and rosemary. I mostly tasted the rosemary. If I do it again, I will cut back on or eliminate the rosemary and use more dill. Unfortunately, I'm now all out of dill. I love dill on chicken. Grilled chicken with dill and a little celery salt is magnificent.
I'm glad you all enjoyed your dinner, but canned asparagus is an abomination in the eyes of the lord and should be banned from human existence. Really.
ReplyDeleteFresh asparagus, now - that's different.
I'm really loving the new photos!
ReplyDeleteI have to agree that asparagus should never have been canned. I've actually found that TJ has a good frozen one. They can take the heat pretty well and not get mushy. My only complaint is that they are pencil thin. They can do in a pinch when good fresh ones cannot be found, although they might not fare so well in a crockpot.