My husband is a football coach. He coaches Defensive Ends and Special Teams, which makes for quite the dichotomy of players. On one side, we have kickers and punters who eat like normal humans, and on the other, we have massive, 6'4" dudes that could literally demolish an entire house worth of food in one sitting. Last night we had our beloved DE's over, and with so many of them (we currently have 10), it has to be something that can stretch budget-wise. I opted to spring for fried chicken from the grocery store, and of course everyone loves huge dishes of mac and cheese, but I needed something more and wanted it to be "stick to your ribs" kinda food for my big, calorie burning boys. We also have a player who needs to eat gluten free, so I was hoping to find something that could satisfy both. Someone suggested this to me and I thought it was perfect. I searched some recipes but a lot of them seemed totally overwhelming with lots of ingredients, so I said "screw it" and threw together my own! As with many crock pot dishes, it's pretty un-screw-upable, so you can tweak it however you'd like once you get the base down.
1/2 yellow onion, diced
2-3 pounds of boneless, skinless chicken thighs
2 Canned diced new potatoes
2 Cartons of Organic cream of chicken soup (to make gluten free it MUST be organic cream of chicken)
2 Cans of peas and carrot medley (or any combo of canned veggies...corn, green beans..whatever floats your boat!)
The great thing about this recipe is that you can make it stretch if need be. If you want to go budget conscious, you can get less chicken and add in more cans of potatoes and veggies. I had purchased an extra can of each just in case, but this made a full, large crock pot full of goodness. You could also use chicken breasts, but when you're feeding a crowd, thighs are much cheaper.
Dice your onion (if you like more onion flavor you could use a whole onion) and place in the bottom of the crock pot and top with chicken thighs. Season to taste with salt, pepper, garlic powder (or any other spice you might like...A bit of thyme might have been a nice touch!). Top with the cream of chicken soup. Drain and add the potatoes. Cover and cook on low for 3-4 hours or high 1-2 hours.
Check yo creamy goodness. The chicken thighs will be starting to fall apart. You can leave them as is, or shred them. I recruited my husband as shred master because I was elbow deep in mac and cheese (Get it...elbow? I crack myself up!), so he scooped out the chicken and let it cool for just a minute and then shredded it into pieces with his (clean!) hands. Add the peas and carrots and cook on low for another half hour or until you are ready to serve!
*If after shredding and adding the veggies the sauce looks a little thin or watery, you can make a slurry of 2 tablespoons of cornstarch (still gluten free!) whisked into 1 cup of cold water. Stir it into the dish for the remaining half hour of cooking time to thicken it a bit. If it looks too thick, you can add water or chicken stock to thin it out!
As I stated, we do have a gluten free player, so for him I made some brown rice to put it over, but the rest of our guys got to enjoy it poured over straight-from-the-tube pillsbury biscuits! It tasted JUST like a chicken pot pie, without any extra fuss!
I will DEFINITELY be making this again and I hope you like it as much as we all did!
Hi! I'm Andrea Cummings. I am passionate about living a healthy lifestyle that I can MAINTAIN and that still lets me feel like I'm not being deprived. I like to exercise, but I also love to eat (nachos!). My main focus is to be healthy, not skinny, and to help others do the same! I love Jesus, but I also say fuck a lot, so if you're offended, I may not be the gal for you.