I'm planning on making this for Tuesday night, but I'm trying it in the crockpot. Have you ever done it in the crockpot? Any tips or alterations for slow cooking?

By Tink on Sunday, January 2, 2005 - 10:19 pm:

I know that Crystal has tried it and she said it came out pretty good. I haven't tried it but I hope it comes out well. Let me know!

By Palmbchprincess on Sunday, January 2, 2005 - 10:47 pm:

Darn, I can't remember what I did to change it in the crock pot. Less water, because a lot of the original recipe's cooking time is boiling down the water in it. Oh, and I add some sour cream sometimes. I'll look at her recipe and tell you if I think of anything else! It is a GREAT dish!

By Palmbchprincess on Sunday, January 2, 2005 - 10:52 pm:

Ok, that was quick! I pulled out the recipe, and made a few changes for Crock Pot cooking. I only use 1/2 an onion in it, and I would use half a toe of garlic, because it will be much stronger slow cooked. Are you making the roux beforehand?? I'm pretty sure I made the roux, and poured it over the chicken in the crock. 3-4 c of water, instead of 5. Everything else can stay the same. HTH!

By Pamt on Sunday, January 2, 2005 - 10:58 pm:

Thanks Crystal. I'll let you know how it comes out. Tuesday will be my first day back at work after a week and a half off, so I don't want to cook when I come home--LOL

By Dawnk777 on Monday, January 3, 2005 - 12:43 am:

I might try this, too. Why take out the celery and green pepper at the end of the cooking time? Are they pretty much mush anyway? I love green pepper, but wouldn't want to eat it if it was all mushy.

By Amy~moderator on Monday, January 3, 2005 - 10:55 pm:

Pam - sorry, I haven't been on MV much lately with the holidays and all the running around. I haven't made it in the crockpot, but what Crystal said sounds about right. Let us know how it turns out!

Dawn - the green pepper is pretty mushy after cooking.