For His Master's Veneration: Master Indy’s Danish Crockpot

Monday, December 21, 2015

Master Indy’s Danish Crockpot

This very simple take on cooking chicken breasts in a slow cooker will produce miles of smile around your table. “Danish” because it is reported to slave that they cook bacon with nearly everything! There are more pigs in Denmark than Danes! And the export quality is excellent!

This is a case where the outcome is so much more than the sum of its parts. Simple, easy and tasty, what more can you want?

Ingredients:

3 chicken breasts, boneless – skinless

6 slices of bacon cooked til ALMOST done but still bendable

1 can cream of chicken soup (low sodium)

1 5oz container of non fat plain Greek style yogurt

1 small container mushrooms

¼ cup cake flour

Salt & pepper to taste

thyme leaves (optional)

¼ cup nonfat half & half

Directions.

Wipe out and spray the slow cooker.

In a large skillet cook the bacon until almost crisp. Drain on paper towel. Rinse off the chicken and lay two pieces of bacon across each piece, tucking in the ends underneath.

Place each in the slow cooker. Set on low heat.

In a large bowl mix the condensed chicken soup and yogurt. Stir in the flour.

NOTE: Anytime you are cooking with a “cultured” substance, like sour cream or yogurt, mixing in flour or corn starch will keep it from separating as it cooks.

Spoon this over the chicken. If using thyme leaves just sprinkle a few on top of these. Cover and let cook for 5 hours on low.

At the 5 hour mark: Stir in the mushrooms and add the ¼ cup half & half to make more of a sauce. Otherwise you will have three big lumps! They will taste great, but still a sauce works better.