It’s that time of year…
There’s a chill in the air…
The kids are booked wall to wall with activities…
And I’m late.
I’m always late.
In my efforts to be SuperMom something always falls through the cracks.
So this week is all about Mom’s best helper…
The CROCK POT!
It’s what keeps me from turning into a crack pot. See what I did there? Jeez, never mind.
Anyway, here ‘s a little ditty you can throw together while you get the kids lunches packed…
Turn it on…
Head out the door…
GO, GO, GO all day long…
and when you get home….
DINNER IS READY!
1T olive oil
1 1/2 pound package skinless chicken thighs
1/2 bulb fennel sliced
1 large onion sliced
2 garlic cloves minced
1 t dried oregano
1 8 oz package button mushrooms quartered
1 can diced tomatoes, draned
10 green olives sliced
1 can low fat cream of mushroom soup
1 can low fat cream of celery soup
1 cup dry white wine
1/2 cup shredded romano cheese
In a large sauce pan heat olive oil over medium high heat. In your crock pot, line the bottom with chopped fennel and onion.Season chicken on both sides with S&P. When pan is hot add chicken and sear on both sides until brown. Remove from heat and place on top of veggies in the crock pot. In the hot sauce pan add in mushrooms and cook for a minute or so. Toss in diced tomatoes. Season with S&P and oregano. Toss in olives. Add in your white wine and stir to pick up all the browned bits on the bottom of the pan. Pour in your soups and mix well to combine. Pour your sauce mixture on top of your chicken in the crock pot. Sprinkle with cheese. Cook on low for 7 hours. Serve with potatoes or brown rice.
Get them in by the end of the week. Once again, judging to be done totally unscientifically by the 3 little Brothers Fitzpatrick…