Crockpot Chicken & Gravy

 

Sometimes I have very busy days.  Days when I have a lot to get done and not enough time to get what I need to do done!  Having to spend a lot of time cooking can really be a bit of an inconvenience on those days.  I do love cooking, but if I can make things a bit easier on myself on busy days, that is what works well for me!

On those kinds of days, I like to use my crockpot.  Cooking in a crockpot is so easy and convenient. You just, for the most part, have to dump everything into the crockpot and turn it on.  Easy peasy.

Recipes like this simple Crockpot Chicken & Gravy recipe are what I like to make! Using only a few ingredients and hardly any hands-on time, they fit the bill perfectly! 

 

Just like magic, recipes such as this tasty chicken recipe leave you hands-free to get on with whatever else needs doing with confidence. You know that at the end of the day you are going to have something tasty to eat, and in this case that would be juicy and tender pieces of chicken in a really flavor-filled gravy.  Perfect for spooning over mash, rice, or noodles.

This is a small batch recipe, so it is meant to serve two people.  It's delicious!  I know I say that all the time, but it's true. If it wasn't tasty I wouldn't be sharing it with you. If you are wanting to serve more people, simply double all of the ingredients. You could also triple then without any problem.

Quick and easy to throw together, largely hands-off, with delicious results.  That works for me every time!  Especially on busy days!  All you need is some type of carb for spooning it over and a vegetable on the side.

 

WHAT YOU NEED TO MAKE CROCKPOT CHICKEN & GRAVY

Just three simple ingredients, exclusive of seasoning. That's all. Easy peasy, lemon squeezy!

• 2 boneless, skinless chicken breast fillets
• salt and pepper to season
• one half of a 10 1/2 ounce/420g tin of condensed cream of chicken soup (low salt if possible)
• 4 heaped tsp chicken gravy powder
• 1/4 cup (60ml) chicken stock or water

Each of my chicken breasts was about the size of my open hand.  So not overly large or overly small. I like to buy the free from chicken breasts.  They have a lovely flavor and are free from the nasties.  My sister and I usually scout out the free from chicken in the grocery store early in the week and take note of the day it needs to be used by.  Then we will pop into the shops early on that day and get it for 50% off.  

I did not use any additional salt to season my chicken, but I did use plenty of pepper.  I like pepper.  If you wanted to you could also add some garlic powder.

If you have an aversion to canned soup, you could make a simple white sauce, using 1/2 TBS each of butter and flour, and 1/4 cup each (60ml each) of chicken stock and milk.  Again, season judiciously. 

Try to use low salt chicken gravy powder if you can get it. 

My crockpot is a small 2 quart/2 1/2-Liter sized mini crockpot which I bought on Amazon. I use it a lot and am really happy with its performance.

 

HOW TO MAKE CROCKPOT CHICKEN & GRAVY

Nothing could really be any easier, or more delicious. This is the perfect recipe to use on those days when you know you are going to be on the go!

Season your chicken with salt and pepper all over. Be judicious with the salt. Place into the bottom of your crockpot.

Whisk the soup, gravy powder and water together. Pour over the chicken in the crockpot.

 

Cook on LOW for four to six hours, at which time the gravy should be nice and thick and the chicken tender and cooked through.

Use two forks to break the chicken into bite sized pieces. Divide between two plates, spooning the gravy over each serving. Mashed potatoes or rice go very well with this.

 

HANDY TIPS FOR SUCCESS

- If you're feeling adventurous, toss some fresh herbs into the pot with the other ingredients. Rosemary or thyme work very well and will add a lovely flavor note of earthy goodness.

 - If you would like a thicker gravy, you can whisk in a slurry of cornstarch and water into the crockpot towards the end of cooking. One tablespoon of cornstarch and about 1/4 cup (60ml) of water or milk works very well.

 - Do be judicious if using salt in this recipe. Low-fat or low-sodium versions of the soup and gravy powder can be substituted. I, personally, do not salt my chicken as both the soup and the gravy powder can be somewhat salty.  It is easy to add some salt at the end if need be.

 - This delicious chicken and gravy is really wonderful served over split biscuits, rice or noodles as well as with mashed potatoes. It also makes a great hot chicken sandwich.

 

This made for a really delicious and simple entree that I really enjoyed.  I ate half of it on the day and froze the remainder in a small freezer container to take out and enjoy another time.

The chicken was tender and juicy, and the gravy was rich and delicious.  I enjoyed it with some fluffy mashed potatoes and mixed vegetables.  I highly recommend if you are looking for a simple supper that is mostly hands off!  For the larger family simply double the ingredients.  (You can freeze the soup which does not get used for a later date as well!)

 

If you are a person who likes to use the crockpot to make simple, easy and tasty meals for your family, you might also enjoy the following delicious options! 

CROCKPOT SAUERKRAUT SOUP - This delicious soup is an old favorite of mine!  All you need is a jar of sauerkraut, some fresh veg, stock, tomato puree and a bit of smoked sausage and you have the makings of a deliciously simple dinner. In fact, you could not get much easier than this. (or tastier!) This is simply wonderful!

EASY FRENCH DIP SANDWICHES - Using five simple ingredients this small batch recipe makes the most delicious French Dip sandwiches!  Tender, juicy pieces of beef, in a delicious gravy, shredded into chunks and piled into crusty buns with some of the crockpot juices for dipping. With some Swiss cheese melted on top on top of the beef, these tasty sandwiches always go down a real treat!

 

Yield: Two tasty servings

Author: Marie Rayner

Crockpot Chicken & Gravy

Prep time: 5 MinCook time: 6 HourTotal time: 6 H & 5 M

A fabulous weeknight meal of tender pieces of chicken in a rich and flavor-filled gravy. Just pop everything into the crockpot early in the day and then get on with whatever. Let your crockpot do all the work!

Ingredients

• 2 boneless, skinless chicken breast fillets
• salt and pepper to season
• one half of a 10 1/2 ounce/420g tin of condensed cream of chicken soup (low salt if possible)
• 4 heaped tsp chicken gravy powder
• 1/4 cup (60ml) chicken stock or water

Instructions

1. Season your chicken with salt and pepper all over. Be judicious with the salt. Place into the bottom of your crockpot.
2. Whisk the soup, gravy powder and water together. Pour over the chicken in the crockpot.
3. Cook on LOW for four to six hours, at which time the gravy should be nice and thick and the chicken tender and cooked through.
4. Use two forks to break the chicken into bite sized pieces. Divide between two plates, spooning the gravy over each serving. Mashed potatoes or rice go very well with this.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!

Sticky Toffee Pudding (small batch)

 

 

Today I am sharing a small batch version of one of Great Britain's most beloved and famous desserts.  Sticky Toffee Pudding.  Why should the smaller family, empty nesters, or singletons be left out from enjoying this incredibly rich and delicious dessert?  

And so today I small batched it to make four delicious servings.  Sticky Toffee Pudding is an infamous British dessert that is much beloved.  I first tasted it when I was holidaying in the Lakes/Cumbria area of England.  It was love at first bite for me! I had never tasted anything as rich and delicious as this fabulous pudding!

 

It is not a pudding in the North American sense of the word, but rather it is a very British Pudding composed of a light, brown sugar and date sponge cake, which has a rich and sweet sticky brown sugar/treacle toffee sauce poured over it as soon as it comes out of the oven, while it is still warm. This causes that sauce to soak into the warm cake.

It is then cut into portions to serve, again warm, with more of that lush toffee sauce spooned over top and often lashings of warm custard or heavy cream poured over top as well.   The whole thing is rich and unctuous and incredibly delicious.  A very naughty once-in-a-blue-moon treat that nobody should be denied!

Enjoy.

 

WHAT YOU NEED TO MAKE STICKY TOFFEE PUDDING

Just a few simple ingredients. It is so amazing that you can create something so delicious out of such simple things and in such a simple way!

 For the pudding:

• 1/3 cup (75g) medjool dates, pitted and finely chopped
• 1/4 cup + 1TBS (75ml) boiling water
• 3 TBS (45g) butter at room temperature
• 1/3 cup (60g) soft brown sugar, packed
• 1 large egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 TBS dark treacle or fancy molasses
• 3/4 cup (85g) plain all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda (bicarbonate of soda)
• small pinch salt
• 1.4 cup (60ml) full fat milk

For the sticky toffee sauce:

• 1/3 cup +1 TBS (87g) dark brown sugar, packed
• 1/4 cup (35g) butter, cut into bits
• 1/2 cup (120ml) heavy cream (double/whipping)
• 1/2 TBS dark treacle or fancy molasses

You can use an quality soft moist date. Just be sure to pit them.  I cut them into small pieces with kitchen scissors, cutting each date into quarters and then snipping the four quarters into even smaller bits.

I used salted butter, free range eggs, and whole milk.  If salt bothers you, you can leave out the pinch of salt required.  Do not skimp on the whole milk.  Free range eggs are a personal decision I make.

If I lived in the U.K. I would use light muscovado sugar. Unfortunately, it is not available here and so I used soft light brown sugar in the cake and dark brown sugar in the sauce.

Dark treacle is a bit stronger in flavor than fancy molasses, but there is not enough of it in this recipe to make using either one much of a difference.

 

HOW TO MAKE STICKY TOFFEE PUDDING

Don't ever be intimidated by this pudding. It is really very simple to make.  Leftovers can be refrigerated and then gently reheated. They can also be frozen.  This will keep in the refrigerator for up to four days and can be made ahead of time and then just gently reheated to serve. (Cut into portions and reheat in the microwave for 35 to 40 seconds. Heat the sauce gently over low heat in a saucepan on the stove.)

First prepare the dates. Pit and chop them into small pieces. Place into a bowl and cover with the boiling water. Set aside for 10 minutes.

Preheat the oven to 350*F/180*C/ gas mark 4. (170*C/325*F fan oven) Butter a 9 by 5-inch baking dish and set aside.

 

Cream the brown sugar and butter together for the cake, until light and creamy. Beat in the egg. Stir in the vanilla and treacle/molasses.

Whisk the flour, baking powder, soda and salt together in a small bowl.

Add half of the flour mixture to the creamed mixture, stirring gently to combine, then add the remaining flour and the milk. Again, stir together just to combine.

Mash the dates together with the soaking liquid and then add the whole bunch to the cake batter, mixing it into the batter equally.

Spoon the batter into the prepared pan, smoothing over the top. Bake in the preheated oven for 25 to 30 minutes until firm on top and a toothpick inserted in the center comes out clean.

 

Make the toffee sauce while the pudding is baking. Place the sugar, butter and half of the cream in a small saucepan. Heat over medium heat, stirring constantly, until the mixture comes to the boil and the sugar has completely melted.

Stir in the treacle/molasses. Turn up the heat slightly and allow to bubble for two to three minutes until the mixture takes on a lovely brown toffee color. Stir occasionally so that it doesn't burn.

Remove from the heat and whisk in the remaining cream. Put to one side and keep warm.

Remove the cooked sponge/cake from the oven and spoon half of the toffee sauce over top evenly.

Cut into four portions to serve, warm, with the additional sauce and cream or custard as desired.

 

This is such a delicious pudding/dessert.  Every time I make it I wonder why I don't make it more often, but then I taste it and remember.  Its dangerously delicious, rich and sweet.

This makes a beautiful once-in-a-blue-moon treat of a dessert.  I enjoyed with some of the toffee sauce spooned over top and lashings of double cream.  Oh boy . . .  this could get a girl into a lot of trouble!

 

Are you a fan of traditional British Puddings?  If so, you may also enjoy the following delightful offerings!  All delicious served with lashings of cream or custard! These are both small batch recipes.

EVE"S PUDDING - Also called Mother Eve's Pudding it consists of a layer of sweet eating apples baked beneath a Victoria Sponge layer of cake.  It is one of those simple apple desserts that everyone loves, and is much easier to make than say, an apple crisp, might be. Delicious and comforting.

BREAD & BUTTER PUDDING - A traditional English dessert recipe which is very basic.  Fragrant, and rich, with plenty of crispy butter bits on top, toasty and crunchy, along with a wobbly souffle like custard base. The addition of raisins is optional but very nice. (Especially if you soak them in rum first.) This is also delicious and very comforting.

Yield: 4 delicious servings

Author: Marie Rayner

Sticky Toffee Pudding (small batch)

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This is a small batch recipe of one of the most beloved of British Puddings/desserts. Prepare to fall in love. Serve warm with extra toffee sauce spooned over top and lashings of rich cream. (or custard!) This is a pure and simple comfort food dessert.

Ingredients

For the pudding:

• 1/3 cup (75g) medjool dates, pitted and finely chopped
• 1/4 cup + 1TBS (75ml) boiling water
• 3 TBS (45g) butter at room temperature
• 1/3 cup (60g) soft brown sugar, packed
• 1 large egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 TBS dark treacle or fancy molasses
• 3/4 cup (85g) plain all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda (bicarbonate of soda)
• small pinch salt
• 1.4 cup (60ml) full fat milk

For the sticky toffee sauce:

• 1/3 cup +1 TBS (87g) dark brown sugar, packed
• 1/4 cup (35g) butter, cut into bits
• 1/2 cup (120ml) heavy cream (double/whipping)
• 1/2 TBS dark treacle or fancy molasses

Instructions

1. First prepare the dates. Pit and chop them into small pieces. Place into a bowl and cover with the boiling water. Set aside for 10 minutes.
2. Preheat the oven to 350*F/180*C/ gas mark 4. (170*C/325*F fan oven) Butter a 9 by 5-inch baking dish and set aside.
3. Cream the brown sugar and butter together for the cake, until light and creamy. Beat in the egg. Stir in the vanilla and treacle/molasses.
4. Whisk the flour, baking powder, soda and salt together in a small bowl.
5. Add half of the flour mixture to the creamed mixture, stirring gently to combine, then add the remaining flour and the milk. Again, stir together just to combine.
6. Mash the dates together with the soaking liquid and then add the whole bunch to the cake batter, mixing it into the batter equally.
7. Spoon the batter into the prepared pan, smoothing over the top. Bake in the preheated oven for 25 to 30 minutes until firm on top and a toothpick inserted in the center comes out clean.
8. Make the toffee sauce while the pudding is baking. Place the sugar, butter and half of the cream in a small saucepan. Heat over medium heat, stirring constantly, until the mixture comes to the boil and the sugar has completely melted.
9. Stir in the treacle/molasses. Turn up the heat slightly and allow to bubble for two to three minutes until the mixture takes on a lovely brown toffee color. Stir occasionally so that it doesn't burn.
10. Remove from the heat and whisk in the remaining cream. Put to one side and keep warm.
11. Remove the cooked sponge/cake from the oven and spoon half of the toffee sauce over top evenly.
12. Cut into four portions to serve, warm, with the additional sauce and cream or custard as desired.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it,  and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!

Meals of the Week, October 13 to 19th, 2024

 

Well, here it is Sunday and here I am again with another Meals of the Week post!  On Sundays I like to share all of the tastiness that I have enjoyed over the previous week.  All of the main meals and recipes that I have enjoyed and cooked.

  

I do share a lot of new recipes with you during the week, sometimes they are for puddings, or baked goods, breads, cakes, etc.  Interspersed with them may be a new main dish that I have cooked.  I do eat a main meal every day however and most of the time the recipes for those are taken from my archives.

I have been blogging here in The English Kitchen since 2009. I had another blog that I used to share my recipes on that I had been writing for years. I also included my everyday thoughts about life etc. on that one, but I decided in 2009 that I wanted to have a blog that was only food and cooking related. That is when The English Kitchen was born.   I was still working and cooking at the Manor then!

A lot has changed since this blog began. I am now living on my own and back in Canada.  I am no stranger to change, having dealt with many changes and challenge through the years. I have gone from cooking for a family of 7 people down to cooking for just myself.

This has probably been the largest challenge for me I have to say, but I think I have done well with it so far. I don't ever want to be the person who exists wholly on ready meals and takeaways. That is okay once in a blue moon, but those types of meals are not very healthy for you to be honest.

I usually enjoy my main meal at noon, unless I am entertaining or eating at somebody else's place.  I will have a protein shake for breakfast and then for supper I will either have some toast, or a salad, maybe a sandwich, or sometimes a bowl of cereal or some yogurt and granola. I try not to eat heavy meals and things later in the day! (Ahh the joys of getting older!)

I also try to keep things simple and within the budget of a senior who is living on a fixed income. If I do happen to eat out I will try to share a similar recipe with you here.  And with all that being said, here we go, my meals of the week for the past seven days! 

SUNDAY, October 13th - Thanksgiving

Sunday was Thanksgiving.  I had been expecting my oldest son and his family to come for the weekend and a family dinner, however my father and sister came down with Covid and I had been exposed so a family dinner was cancelled and my family did not come.

Instead I took a small turkey breast from out of the freezer and made my own dinner. I baked a small, sweet potato, roasted some winter squash and cooked some peas.  I also made instant mash and a pack of stove top stuffing. (Not normally what I would have, but you do what you do.) I made some gravy, opened a tin of cranberry sauce and had my own little Thanksgiving dinner here all by myself. Not what I had planned, but it was still delicious.

MONDAY, October 14th - Leftover Turkey Stuffing Casserole

I had leftovers from my turkey dinner to use up and so I made myself a delicious turkey casserole. This tasty casserole is a really great way to use up leftovers from the holiday dinner. Its also very simple to make. You just layer things into a casserole dish.  Turkey and gravy on the bottom.  Some vegetables and cranberry sauce dotted over top of that and then leftover stuffing crumbled on top of everything.

Dot with butter, cover tightly and then bake until everything is bubbling away. Uncover and cook a while longer to brown things off and its done!  I enjoyed this with some boiled new potatoes.

TUESDAY, October 15th - Ham, Potato & Green Bean Soup

I made myself a small batch of this Ham, Potato & Green Bean Soup. I didn't want to make a full batch as I wasn't sure if it would freeze properly or not. I am never quite 100% sure about freezing things with milk in them.

In any case this is a simple and delicious soup. It is a creamy soup that comes together in minutes. Hearty and delicious! I like to enjoy it with a bit of cheese sprinkled on top.  

WEDNESDAY, October 16th - Leftover turkey and Gravy with Air Fryer Twice Baked Potatoes

Usually on Wednesday nights I go out to supper with my father and sister and dad's friend Hazel. We skipped this week as they were still testing positive for Covid.  I stayed at home and heated up the last of my turkey with some gravy and enjoyed it with a twice baked potato and some frozen green beans.  I didn't get a photograph of the whole thing together.  But it was very good.

I really love twice baked potatoes.  When we were children, and my mother made them, we were all in seventh Heaven! They were a real treat. They still are.  In fact I could make a meal of these and nothing else. They are a very simple make in the air fryer. If you don't have an air fryer, you can also do them in a regular oven.

THURSDAY, October 17th - Pork Chops with Cream Gravy

I took a pork chop out of the freezer on this day and had myself a Pork Chop with Cream gravy for my supper. I did use a pot of Instant Mashed Potatoes.  I buy the Idaho brand, and they are quite good.  They are perfect for someone who is on their own and are basically just dehydrated mashed potatoes. 

I love this pork chop recipe. It always tastes so good. The chops are tender and juicy and that gravy is delicious.  I enjoyed with some frozen veggies. 

FRIDAY, October 18th - Sole Filets with Lemon & Thyme

On Friday I enjoyed some fish.  I love fish and would eat it more often if it wasn't so expensive.  I particularly love Sole. It is a beautiful flat fish with a lovely mild flavor. On this day I dusted it with some flour and cooked it simply with some lemon and thyme. This is one of my favorite ways to cook fish. All of the flavors are delicate and go together perfectly.

I enjoyed this with some rice actually (Not the potatoes in the photograph) and some peas and carrots.  I do love peas and carrots together. They go so well together, and they go with just about anything as a simple side dish.

SATURDAY, October 19th - Spaghetti with a Quick Bolognese Sauce

My daughter Eileen had been asking me for weeks to do a spaghetti recipe on my YouTube channel and so I thought I would make her dreams come true. I made this Spaghetti with a Quick Bolognese Sauce. It is a very simple make and something she could probably make for herself at home.  I enjoyed one serving of it with some homemade garlic bread and then I took the remainder of it over to her place for she and her husband to enjoy.

They were really happy about that.  

I think we are going to have our delayed Thanksgiving Dinner for Sunday Dinner tomorrow! I am looking forward to that!

And there you have it, these were my Meals of the Week for the past week. I think I ate pretty well.  What do you think? None of it was very complicated at all, and I think it was pretty healthy for the most part.  It was also quite well within my budget.   I hope that you will be inspired to want to cook at least a few of these things for yourself!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it,  and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!