Morning y’all. So, anyone who knows me might be surprised by just the title alone. Yes, I somewhat eat chicken now! As long as I make it. And it helps if I can start recipe from it’s frozen status. Insert shocked face, I know!

For those who were unsure of this random fact, I am a very picky eater who didn’t choose to eat chicken for many years. It was a number of factors really. Dissecting an actual chicken breast in middle school. My Dad very liberally applying lemon pepper spice to the chicken and forcing me to eat it at least once a week while growing up (seemed like daily to me because I didn’t like it at all). Numerous restaurants serving not fully cooked chicken. Fatty bites. Ugh. So gross! It’s actually most meat but chicken has always been the hardest for me.

Enter parenthood. I’m trying to teach the kids not to be picky eaters as well. Can you imagine the embarrassment when going to eat at your future in-laws house and they serve prime rib and you just cannot get yourself to eat it? I don’t want to be picky. I’m a big texture and sight gal. I also love most vegetables. Well, as long as they aren’t soggy. Lol. And hello, carbs are so yummy!

So, not wanting my kids to have these moments of embarrassment along with obviously the health benefits of some of these foods, I tried to step up my game. I started with the crockpot and putting frozen chicken breasts in some chicken broth and then shredding it. I still do this often because shredded chicken is my new jam. I can see it’s cooked. It’s cooked enough it can even shred on it’s own. And thus, my big problem with chicken is mostly solved.

Without further ado, below is my Crockpot Poppy Seed Chicken recipe:

INGREDIENTS

  • 2-3 frozen chicken breasts
  • 1 10.75 can of cream of mushroom soup
  • 3/4 of same can of milk
  • 1 T poppy seeds
  • 20ish Ritz crackers crushed
  • 1/4 Cup butter melted

STEPS

  1. Spray crockpot with nonstick spray (PAM, etc)
  2. Place frozen chicken in crockpot
  3. Mix soup, milk and poppy seeds 
  4. Pour/dump mix onto chicken
  5. Cover and cook on low for 6-8 hours (again, this is my time to ensure chicken is fully overcooked).  I actually do high for a few hours of this too but remember my above chicken issues
  6. Before serving, mix together melted butter and crushed crackers and sprinkle over chicken

See, easy peasy yumminess. 

 

  

(Please ignore our old school crockpot.  It works)

And that’s that. Remember, I’m not a chef nor am I very technical, but I/we like my easy and yummy recipes. This one was used by listening to Chris talk about this poppy seed chicken casserole he had while he was in Texas assisting with Hurricane Harvey. So after he talked it up over and over. I searched for different methods and lazily put one together. We love it! And we do eat healthy for the most part but sometimes you just need some leave it and go recipes!

Thanks!

~Mel