Slow Cooker Easy Chicken Pot Pie

I made a version of Easy Chicken Pot Pie for years, but I had to cook the chicken first, and then the filling was baked in the oven.  A friend turned me on to her recipe made in the slow cooker, and I have never looked back.

Slow Cooker Easy Chicken Pot Pie

3 or 4 boneless, skinless chicken breasts (thawed if frozen)
1 (16 oz.) pkg. frozen mixed vegetables
1 (4 oz.) can mushrooms, drained (opt.)
2 (10.5 oz.) cans condensed cream of chicken soup, undiluted
1/2 tsp. poultry seasoning
salt and pepper to taste
6 Pillsbury Grands Southern-Style Frozen Biscuits

Place chicken breasts in a 3.5 qt. slow cooker.  Combine rest of ingredients (except biscuits) and cover breasts.  Cook on low 6-8 hours or until chicken reaches 165 degrees.  Before serving, remove breasts from slow cooker.  Shred, and return the meat to the mixture.  Serve on top of baked biscuits.

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 I adapted this recipe from the original recipe shared with me by my friend Constance.

Cranberry Relish and Tutorial

Cranberry Relish is the best cranberry salad I have ever eaten.  Made with cherry gelatin, it has a delicious flavor that compliments turkey or ham and all the trimmings of a holiday dinner.  As an added bonus, it is made a day or two ahead of your holiday feast making it very convenient to serve.

3/4 cup sugar not shown.

Cranberry Relish

1 (12 oz.) package of cranberries, rinsed and drained
2 cups + up to 3/4 cup sugar (divided)
1 (3 oz.) package cherry gelatin
1 cup boiling water
2/3 cup chopped pecans

Using a food processor, grind cranberries.  In a 2 qt. bowl, combine the ground cranberries with 2 cups of sugar.  Stir thoroughly and let set out all day or night so berries can absorb the sugar.  (I usually prepare mine in the evening, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)  The next day, taste berries to see if additional sugar is needed, and if so, add up to 3/4 cup; stir.  Dissolve cherry gelatin in 1 cup boiling water.  Let cool to room temperature, and then stir it into the berries.  Refrigerate.  When partially congealed (about 45 minutes to an hour), stir in the chopped pecans and transfer to a pretty serving dish.  Refrigerate overnight.

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This recipe is an old family recipe handed down to me by my mom. She used a food grinder that attached to the counter with a vice to grind the cranberries.  Growing up, she served this relish every Thanksgiving.

Cranberry Relish 101:

Using a food processor, grind cranberries:

 

 Here is the berry/sugar mixture after it has set out overnight:

When partially congealed (about 45 minutes to an hour), stir in the chopped pecans.  The salad should be congealed enough that the pecans will sit on top of the salad when added:

Transfer to a pretty serving dish, refrigerate overnight, and then serve!  Enjoy!

Herb Roasted Turkey

The herb butter used in this recipe takes roasted turkey to a whole new level.  It is so juicy and full of delicious flavor.

Flour and Reynolds Oven Bag, Turkey Size, not pictured.

Herb Roasted Turkey

1 Reynolds Oven Bag, Turkey Size
1 tbsp. flour
2 ribs celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
1 stick plus 2 tbsp. melted butter 

Preheat oven to 350 degrees.  Shake flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.  Add celery and onion to oven bag.  Remove neck and giblets from turkey.  Lightly stuff with your favorite stuffing recipe, if desired.  Inject melted butter everywhere into the turkey--the breast, legs, thighs, etc.

Herb Butter:
2 sticks butter, softened  
1/2 cup (heaping) chopped fresh parsley
6-8 cloves garlic, minced or 3 1/2 tsp. jarred minced garlic
1 tsp. seasoned salt
1 tsp. onion powder
1 tsp. black pepper
Kosher salt

Combine the softened butter, chopped parsley, minced garlic, seasoned salt, onion powder, and black pepper in a medium bowl. Using your hands works well for this.  From the tail portion of the bird, place a spatula or your hand between the skin on the breast and the meat. Coat under the skin with the herb butter. Using your hands, spread the rest of the herb butter on top of the turkey's skin and inside the cavity, as well. Sprinkle with Kosher salt.  Place turkey in oven bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2-inch slits in top.  Tuck ends of bag in pan.  Bake 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16-20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until thermometer inserted into thickest part of the inner thigh, not touching the bone, reads 180 degrees.  Add 1/2 hour for stuffed turkey.  Thermometer inserted into middle of the stuffing should read 165 degrees.  Let stand in oven bag for 30 minutes.  If turkey sticks to bag, gently loosen bag from turkey before opening bag.

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*Herb Butter recipe and application method from mrshappyhomemaker.com:  http://www.mrshappyhomemaker.com/2013/11/herb-roasted-turkey/

Video of how to carve a turkey (easy method):  https://www.youtube.com/watch?v=iAe7-GpV98E

My dad was always in charge of the Thanksgiving turkey.  He would inject it with melted butter and salt it before roasting, and I thought it was the best turkey ever.  I have followed food blogger Mrs. Happy Homemaker for years, and when I saw her Herb Roasted Turkey recipe, I knew I had to try it combined with my dad's method.  It lives up to everything she promises, and her step-by-step photos are very helpful.  Please click on the herb butter link above to see her application photos.

Slow Cooker Mac and Cheese

I grew up on the blue box macaroni and cheese and continued to make it all of my adult life.  A few years ago, I decided to start making my own mac and cheese but never found a recipe with the right amount of cheesiness and zing until this one, which several of my friends swore by.  If you'd like to make the leap to homemade and are looking for an easy, foolproof recipe...this is it. You might never make another blue box again.

2 8-oz. blocks of sharp cheddar cheese are shown, but one should provide enough cheese for this recipe.

Slow Cooker Mac & Cheese

2 cups uncooked elbow macaroni 

1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

4 tbsp. butter
2 1/2 cups grated sharp cheddar cheese

Spray a 6 qt. slow cooker with nonstick cooking spray.  If using a slow cooker with a nonstick insert, omit this step.  Boil the macaroni in water according to the package instructions until still slightly firm (al-dente--not overly cooked); drain. You don't want to overcook your macaroni!
 

In a medium bowl, combine the sour cream, soup, salt, milk, mustard and pepper; set aside.  In a saucepan, melt butter over medium heat. Add cheese and stir until it melts. 

In your slow cooker, combine the cheese mixture and the soup mixture. Add drained macaroni and stir well.

Cook for 1 1/2 to 2 1/2 hours* on LOW stirring occasionally just until it's hot and creamy.  Once it reaches that stage, turn your slow cooker on warm until ready to serve.
   

*NOTE: These are approximate times; slow cookers can vary widely in how hot and quickly they cook, so you may need to make adjustments.

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**Recipe adapted from julieseatsandtreats.com:  http://www.julieseatsandtreats.com/2013/04/crock-pot-mac-cheese/2/