Right about the time that fall rolls around, I have the sudden urge to begin cooking lots of homey comfort foods, usually something with gravy that's also accompanied with buttered dinner rolls. Today was no exception. If you prepare all of the ingredients ahead of time, this easy crock pot lunch will take about 5 minutes to throw together in the morning, and it will be ready in 3-1/2 hours. This recipe is for 2 people. Double, triple, etc. as needed!
"Night before" prep:
2 frozen chicken breasts--in a tupperware container, cover with water and add 1 tbsp of chicken bouillon powder.
2 baking potatoes--peel, cube, and cover in salted water in a separate tupperware container
1, 12-oz bag frozen green beans--remove from the freezer and place in the refrigerator overnight.
"Morning of" prep:
Drain potatoes and place in crock pot. Add 2 tbsp olive, add salt, pepper, garlic, and 1 tbsp of dried herbs, then stir to coat. Rinse the green beans and pour on top of potatoes. Then, remove the chicken breasts from the water and place on top. Next, add salt/pepper/additional dried herbs to the top of the meat, and add 1 tbsp of bouillon granules to the pot with 1/2 cup of water. Lastly pour 12 oz additional SEASONED liquid over top. This can be chicken broth, etc. Today I used a small jar of chicken gravy. Cook for 3-1/2 hours on HIGH.
If desired, you can thicken the liquid from the finished crock pot meal to make gravy. Strain it into a small pot over medium-low heat and add 2 tbsp of corn starch (dissolved in about 1/3 cup of cold water!) Cook about 5 minutes, until thickened.
