Over the past several weeks, I’ve gotten into some bad food habits.  Primarily, I haven’t want to cook when I get home from work because I can’t wait even a half hour for food.  I decided to experiment with the crockpot this week, and the results were more than worthwhile.

Photo by Nathan Clendenin

The recipe is as easy as can be:

• 3 potatoes, coarsely chopped
• 1 onion, coarsely chopped
• 2 carrots, coarsely chopped
• 3 split chicken breasts
• 1 Tablespoon(ish) poultry seasoning
• 1 cup water
• salt and pepper to taste

Put vegetables in the bottom of the crockpot.  Place chicken breasts on top.  Sprinkle poultry seasoning over top.  Add the water and salt and pepper.  Put the lid on.  8(ish) hours on low.

For the gravy: wisk in a few tablespoons of flour to the liquid and cook until thick.

I served with cornbread, which turned out to be an excellent combo.  And for under a dollar and an extra 3 minutes thanks to Jiffy, I don’t think you can really beat them with homemade.  At the very least, I know I can’t.