The packages had some really big pieces of chicken, so big they looked like turkey drumsticks! LOL So in order to assure that the chicken got done "to the bone" I decided to pan-fry it first (poking with a knife), then stick it in the slow cooker for about 4 hours. (I fried one all the way that was smaller and saved it for me! I like my fried chicken! 8>) )
I know you're thinking, "oh, chicken would get done in that length of time". . . But I have a dilemma with my slow cooker - it takes a long time heating up, then it's fine. I'm on the third one in 5 years! 8>) And I was pushed for time because I didn't start cooking until about 2pm. Hmmm
Anyhoo, about the fried part. . .I'm thinking, oh wow, this might be a new idea, but Nooo-nooo-no! 8>) I found quite a few ideas, and some that were what I would even call ingenius!
For instance, Mushy1127 on All Recipes had the idea of putting the BBQ sauce in the batter for her Fried Chicken Fingers! How creative! And then she suggested serving it up with BBQ sauce, blue cheese dressing or ranch dressing. on the side as well. Sounds yummy, and will definitely try this soon! In fact I think I'll try the ranch dressing on my drumstick I saved! Yum! I love ranch as much as fried chicken. LOL
I've also made homemade scalloped potatoes that smell divine!
Here's the list of ingredients:
2-3 tablespoons sweet cream salted butter
1/2 medium size onion, diced
6 small russet potatoes (about 2-3 inches long), scrubbed, peeled or unpeeled - and sliced in rounds 1/4 inch thick
1 & 1/2 - 2 cups shredded cheese
1 can of cream of celery soup
salt & black pepper, I used the salt sparingly since the butter, cheese and soup has plenty
1/4 cup water
Very simply (or maybe not since I've edited it so many times, LOL). . . Heat up 2-3 tablespoons butter in a large skillet (about 12, the bigger it is the quicker it cooks) on medium heat; when it starts bubbling layer onions (don't overlap), potato rounds and cheese - layer twice, then add what's left of the potatoes and onions over this, then top with dollops of cream of celery soup. Pour water around edge of skillet. Season with black pepper, let it fry/sizzle a couple minutes turn it to low/medium-low and cook for approximately 20-25 minutes or until potatoes are tender when poked with a fork or knife. The bottom should be nice golden brown, and delicious! Similar to the crust on Bubbles & Squeak!
Along with some good ol' collard greens and cornbread! See y'all later!
I'm ready for Sleepy Time (Down South). . .Didn't plan this it just popped in my tired brain. One of my all-time favorite Louis Armstrong songs, although I like the midi version better. LOL ENJOY! I take that back, this version is beautiful!