K-Swiss.

Yesterday was my other half's birthday. He wanted to grill some steaks, so that's what we he did. He then "demanded" that I crock tonight. And not crock just anything. He wanted another buffalo chicken mac and cheese.

It has everything except the actual kitchen sink in it, methinks.

"Gluten-Free Clean Out The Kitchen Buffalo Chicken Mac & Cheese" (6 quart pot)

~3 boneless skinless chicken thighs, cut into bit sized pieces

~1/2 c Franks Xtra Hot hot sauce
~1 celery stalk, chopped
~1 orange bell pepper, seeded and chopped
~2 garlic cloves, chopped
~1 small onion, chopped

~1 handful baby carrots, chopped

~3 c uncooked brown rice pasta

~2 c milk (I used whole.)



~2 c shredded parmesan cheese
~1 c cubed Swiss cheese
~1 c shredded Mexican blend cheese
~1 t ground mustard
~5 Glutino crackers, crumbled (Ours were veggie flavored.)

Add chicken, hot sauce, celery, carrots, pepper, cloves, and onion to a sauce pan and cook over medium high heat until chicken is lightly browned and veggies are tender.
Add mixture to greased crock pot.
Add pasta, milk, cheeses, and mustard to crock pot.
Mix everything well.
Sprinkle cracker crumbs on top.
Cover and cook on low for 3 hours.

6 servings.

This was yummy. It's not as good as my award winning recipe, but it's gluten-free AND has a boatload of veggies in it, so that's something. Apparently, I didn't cook the carrots quite long enough (They were still a bit crunchy), but that's probably because they were the last veggie to go in. Amusingly, Swiss cheese is NOT something anyone in the BornToCrock household enjoys (not even my little helper), but we all of the other flavors made the evil Swiss taste go away and the fact that there are a bunch of leftovers is not a bad thing.