Tuesday, December 14, 2010

Crock Pot Lemon Chicken

Frugal cooking is one of the ways we can see a quick savings.  You go to the grocery with 100.00and a fist full of coupons and come home with food and 40.00.  Instant success.  To move along with the success a frugal cook utilizes a crock pot whenever possible.  The on sale food is prepared and cooked in the crock.

Here is a recipe that I developed over the 40 years I was married.  It evolved to meet our frugal goals. The amount of chicken I use is for 2 people, but the rest of the ingredient amounts will be good for up to 4 people.  The costs are my costs using on sale items.

1 chicken leg and thigh (still attached) .87 lb
1 can cream of mushroom soup .50 (plus 1/2 can water)
1/2 onion .05
1/4 teaspoon oregano free (garden)
salt to taste
pepper to taste
and the key ingredient  2 tablespoons lemon juice .03
2 chicken bouillon cube .05

With a wire whisk mix soup, bouillon and water to form a 'gravy'.  Add lemon juice.  Add all other ingredients.  Cook on low according to manufacturer's directions.  Serve with a side of carrots and a salad.

This recipe can be altered if you want less gravy and more of a roasted chicken leave the top off of the crock the last 30 - 60 minutes.  Sometimes I add stuffing on top of the chicken which soaks up some of the moisture of the gravy, thereby roasting the meat.  Sometimes when I don't want a lot of gravy I add 2 small handfuls of rice to soak it in.

Play around with this recipe to come up with your own family favorite.

Cost of this recipe for 2 people can be 1.50 with on sale items.

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