Creamy Chicken and Mashed Potatoes

Last week I had made the Slow Cooker Mashed Potatoes for girls night and had quite a bit left over.  I decided to use them in the Crock again and make a super simple dinner.  I didn't take an ingredients picture because I was just winging it...

Ingredients:
Mashed Potatoes (enough to cover the bottom of the Crock)
1 lb frozen chicken
1 can corn
1 can cream of mushroom soup
1/2 teaspoon celery salt
1/2 teaspoon poultry seasoning
1/2 teaspoon meat tenderizer
    (Could have used a little more of the spices because I couldn't really taste them)

I alway spray my Slow Cooker with Pam before I do anything to try to help the cleaning process.  Evenly spread out the mashed potatoes on the bottom of the Crock and layer the chicken on top.  Next sprinkle the chicken with the celery salt, poultry seasoning and the meat tenderizer.  After this is finished cover the chicken with the corn and then the cream of chicken soup.  Try to spread the soup out so that everything is completely covered to avoid drying out the chicken.

I put everything together the night before and then set the slow cooker in the morning on my way to work.  I cooked it on low for 7 hours and then let it sit on warm for 4 hours.

It looked a little scary but it was perfect once you mixed it up!  The one side got a little browned but it wasn't burnt.  You could probably cook it for 6 hours instead of 7.

 My friend Melissa came over and we enjoyed it before our Monday night shows.  It was a great meal for a cold night.  We thought adding mushrooms would be a great idea for next time though.

Mashed Potatoes (Thanksgiving Trial #1)

My friends and I take turns hosting a monthly "Girls Night In".  Since this was the November edition we decided to have an early Thanksgiving.  I wanted to try making Mashed Potatoes in the Crock since they turned out so good with my Meatloaf.  I also love garlic so I added a lot of it to the mix! :)  My mom always makes mashed potatoes with red skins and keeps the skin on them and I love them!

First gather all of your ingredients:
4 lbs Red Skin Potatoes
1/2 c Butter
1/2 c Water
1/2 c Milk (I think I used a little more than that)
Garlic
Pepper

I didn't actually use the salt.

Place all of the potatoes in the bottom of the Slow Cooker.  I sliced the large ones in half so that they would all cook in the same amount of time.  Then pour the water over them and cover them with slices of butter.  Next I kind of went to town with the Garlic but use your own judgement.  I probably put at the very least a tablespoon on them and sprinkled the pepper on too.  You also have to remember that the spices simmer down as it cooks. 

I set this when I went to bed for 8.5 hours so that it would be ready to take along to work with me  This way I could go straight to the party after work.  When I woke up my entire house smelled like garlic goodness! :)

They mashed really easily and then I realized I didn't have a mixer so I added the milk and tried to mix it by hand.  I tested them and they tasted really good but they were thick.

I moved them to a bowl so they would be more presentable and easier to take to the party.

I think they would have been a lot better if I had served them right here.  I took them to work and refrigerated them all day.  Then when I got to my cousin's house I heated them up for a while in the microwave and added about another 1/2c of milk.  She had a mixer so I was able to make them smoother.  I normally like them still a little chunky...

Everyone said they were great!  They didn't look as yellow as the pictures are making them out to be... they just had a slight tint.  We had so much food... It was a great pregame to Thanksgiving!

I didn't do the nutritional info because this is a holiday dish which automatically makes it calorie free.. Right? lol