Details, details.

Sometimes, details matter. This recipe. Man. I hope the thousands of people who shared this recipe DON'T do what I did.

"Jambalaya" (6 quart pot)

~2 lbs boneless, skinless chicken breasts (It said thighs, but I subbed because I had some.)
~1 lb smoked sausage, cut into 2-inch slices
~1 onion, chopped
~1 red bell pepper (It said green, but we got a red one in the CSA, so I used it.)
~3 celery stalks, chopped
~1 (28 oz) can diced tomatoes
~ 3 garlic cloves, chopped
~2 c chicken broth
~1 T Cajun spice mix
~1 t thyme
~1 r oregano
~1 3/4 c long-grain rice**
~1 lb shrimp (that I didn't add because I don't do shrimp. Ick.)*

Combine chicken, sausage, onion, pepper, celery, tomatoes, garlic, broth, Cajun, thyme, and oregano in crock pot.
Cover and cook on low for 5 hours.
Add shrimp* and rice**; raise heat to high and cook for 30 more minutes.

8 servings.

** They must've meant cooked rice. I followed the directions with uncooked rice and it wasn't done. At all. Not after an additional 30 minutes. Not after an hour. Not even after 3 hours. Everything else was good. Yummy even. The rice?

Yeah...no.

I'm ready.

I was excited to try this because it reminded me of all the yummy fall foods I'm going to be crocking in the not so distant future. (While sipping on my pumpkin flavored iced coffee! Can you tell that I'm excited?)

"Cranberry-Orange Pork Roast" (6 quart pot)

~4 b bone-in pork shoulder (The recipe said 3 lb boneless, but I grabbed the wrong thing.)

~1/2 c cranberry juice cocktail, divided

~1 c dried cranberries

~1 t orange peel

~1/2 c chicken broth

~1 T cornstarch

Place roast in crock pot.

In a bowl, mix 1/4 c cranberry juice cocktail and the cranberries, orange peel, and broth.

Pour mixture over pork.

Cover and cook on low for 8 hours.

Remove pork from crock pot and keep warm.

Pour juice into pan and skim off fat.

In a small bowl, mix remaining cranberry juice cocktail and cornstarch until smooth.

Stir cornstarch mixture into pan juices.

Cook over medium, stirring until thickened. (We were impatient, so I didn't wait long enough for this to happen.)

Slice pork and serve with sauce.

I served this with Brussels sprouts from the CSA.

4 servings.

The cut of meat was pretty fatty (and bony. Grr.), but it was good. This had potential, but I think it could have been so much better. Challenge accepted!

Forget it.

Someone sent me the link to this recipe.

"Rancher's Roast Beef" (6 quart pot.) The original recipe is HERE.

~3 lb beef chuck roast
~1/2 t salt
~2 T canola oil
~1 envelope ranch dressing mix
~1/2 c pepperoncinis
~1/4 c pepperoncini juice
~2 T butter

Heat oil over medium-high heat.
Sprinkle beef with salt.
Sear beef on both sides.
Place roast in crock pot.
Top roast with ranch mix, pepperoncinis, and juice.
Cover and cook on low for 7 hours.

(I served it with a sweet potato and Brussels sprouts from the CSA.)

6 servings.

So...our new house has a pool. My little helper spent most of the day in/around it. So much so, that when dinner time came, I kind of forgot that there were some last minute steps and just plated everything without finishing the actual recipe. Oops. (THIS is exactly why I prefer the fix it and forget it type.) As it was, it was still a very good recipe. The meat had a fabulous flavor and everything meshed together nicely. I might have to have a do-over, just...for funzies. Or something.

Curryosity.

A vegetarian curry. I had to try this.

"Eggplant and Pea Curry" (6 quart pot)

~1 T coriander seed

~1 T cumin seed

~2 cinnamon sticks, broken into pieces

~2 T vegetable oil

~3 yellow onions, finely chopped

~2 garlic cloves, minced (From the CSA.)

~1 T finely minced fresh ginger

~1 t ground turmeric

~1 T sweet paprika

~1/2 t crushed red pepper flakes

~2 large tomatoes peeled and chopped OR 1 (14 1/2oz) can crushed tomatoes (I used 2 large tomatoes.*)

~2 eggplants, peeled and cut into 1-inch cubes

~1 c frozen peas

~fresh cilantro

Combine coriander, cumin, and cinnamon and grind to a fine powder. (I used a coffee grinder.)

Heat a large sauté pan over medium high heat and add oil.

Add onions and sauté for 10 minutes or until lightly browned.

Add garlic and ginger and sauté for 30 seconds.

Add spice mixture, turmeric, paprika, and pepper flakes and stir for 2 minutes.

Add tomatoes and cook for 10 minutes or until some of the liquid evaporates. (I didn't have much/any.)

Transfer mixture to a blender and purée until almost smooth.

Place eggplant in crock pot.

Pour puréed veggies on top and stir gently.

Cover and cook on low for 4 hours.

Stir in peas during the last 15 minutes of cooking.

Serve and top with chopped cilantro.

4 servings.

I had high hope for this, but it wasn't my favorite curry dish. It was good, but you have to REALLY like spicy (which we do) AND cinnamon (which we do.) The cinnamon in it was kind of overwhelming though. I'd try it with one stick next time. It was also kind of pasty, so I'm wondering if using canned tomatoes versus the fresh makes much of a difference.  

Blood suckers beware!

This was yesterday's crock. Tricia had donated another half (or so) of her CSA share and I found myself with a TON of garlic. It's a good thing we REALLY like garlic because I think we still have about 5 heads left.

"Garlicky Beef Ribs" (6 quart pot.)

~1 lb boneless beef country style ribs
~1 shallot, chopped
~1 head of garlic, chopped -My particular head had 9 cloves. (From the CSA.)
~1 T Worcestershire sauce
~1 T soy sauce

Add all ingredients to crock pot.
Cover and cook on low for 8 hours.*

2 servings.

*8 hours was too much. Try 6.

I served it over rice (and christened my shiny new rice cooker!) and added a side of sautéed spinach (from the CSA).

This was okay, but it could've been better. I think that if I'd crocked it for 5 or 6 hours and added a little bit of liquid of some sort, it would've been perfect. It was a bit overcooked and dry, but the garlicky flavor I'd been craving was there. I'd make it again with some adjustments.

Be creative.

I didn't think it was possible, but I THINK I'm starting to run out of fun things. We still have nearly 3 weeks until we move again, so I'm kind of hoping my creative juices start flowing soon.

What fun things are in Brad's pantry? Day 20.

~1 lb ground beef, browned and drained
~1 onion, chopped (I bought this.)
~1 c veggie stock (This too.)

~1/2 c tomato juice (Leftover from the other day.)

~1/2 c pepperoni slices (This was ours.)

~1 c elbow macaroni, cooked (The last of the box that expired in 2011.)
~8 oz frozen stir fry veggies (I don't know if this was ours or his.)

Add beef, onion, stock, tomato juice, and pepperoni to crock pot.
Cover and cook on low for 7 hours.
Add macaroni.
Decide that it doesn't look like enough food and add veggies.
Recover and cook on HIGH for about 15 minutes.

4 servings.

This isn't going to win any contests, but I thought it was pretty good. My other half thought it could've used a sauce. What sauce? He doesn't know, so, uh...use your imagination? Be more creative than I was today?

Must love salt.

I found more ground beef in the freezer. His freezer isn't that big, so I'm thinking it must be reproducing in there. JUST like the nuts.

What fun things are in Brad's pantry. Day 17.

~1 lb ground beef, browned and drained (Moo.)
~1 (14.5 oz) can whole peeled tomatoes, drained (I bought this AND I actually reserved the juice so I can use it in an upcoming crock.)
~1 onion, sliced
~2/3 c brewed coffee (My other half had only one cup this morning, so there was some leftover. I chucked it in with the beef just...because.)
~1 t creole seasoning (Never had it, so I thought I'd try it.)
~1 pkg Zatarain's Black Beans and Rice, prepared (I was shocked to see that it didn't actually expire until 2013.)

Add beef, tomatoes, onion, coffee, and seasoning to crock pot.
Cover and cook on low for 8 hours.
Serve over black beans and rice.

4 servings.

The part  I crocked was pretty yummy. HOWEVER, I would not recommend serving it with the prepackaged beans and rice unless you like salt. Really like salt. I checked the box after (of course) I ate everything and it contains 100% of your daily salt. Ok, not really. "Only" 49%, but still. My little helper loved all of it. He must love salt. Or something.

Nuts.

Brad has a lot of nuts. Possibly procreating nuts. There are nuts in the pantry. Nuts in the fridge. Nuts in the freezer. Nuts EVERYWHERE.

What fun things are in Brad's pantry? Day 13.

~2.5 lbs country style pork ribs (I bought these because I had a hankering for some ribs.)
~1 c pumpkin (I'm still working on the huge can from '08. It's ALMOST gone.)
~1/2 c pecan halves (Expired in '08)
~1/4 c maple syrup (All that was left in a bottle that expired in '09)
~1 t cinnamon
~1 t nutmeg

Add ribs to crock pot.
Mix remaining ingredients in a small bowl and dump mixture over ribs
Cover and cook on low for 7 hours.

3 servings.

I think I liked this more than my other half did. He says the pumpkin gave it a "weird texture". I say the pumpkin made it fall-tastic. It wasn't as sweet as I thought it was going to be (which is fine), but it was pretty darn good. I think I can make it better, so I'll try again someday with some adjustments.

I didn't take a picture of it, but I served the ribs with a side salad. The salad included a bunch of fresh veggies AND bacon pieces that expired in '06. '06!!! That's the oldest thing I've found so far!

Home improvements.

I had more beef in the freezer. I used it today. The. End.

"Stew Beef and Stuff II"

~1.5 lbs stew beef

~1 c lentils, rinsed

~1(10 oz) can beef consumme

~1 (14.5 oz) can diced zesty tomatoes with mild green chilies

~2 garlic cloves, chopped

Add all ingredients to greased crock pot and mix well.

Cover and cook on low for 7 hours.

6 servings.

This was really good. I thought it could use a spice (I have NO idea which one. Chili powder, maybe?), but my other half disagrees. This is one I think I'd like to play with a few times to make it "just right".

Miss me.

I came across this recipe when I was looking for the tikka masala recipe and decided I HAD to make it.

"Chicken Makhani" (6 quart pot)

~2 chicken breasts
~2 shallots, minced
~2 garlic cloves, minced
~2 T lemon juice
~2 t garam masala
~1 t cumin
~1/2 t cayenne
~1/2 t ground cloves
~1/2 t pepper
~1/4 t salt
~1 T butter
~1 T tomato paste
~3/4 c greek yogurt
~rice, cooked

Place chicken, shallots, garlic, ginger, lemon juice, the spices, butter, and tomato paste into crock pot.
Cover and cook on low for 5 hours.
Serve over rice.
Polish it off and kick yourself for forgetting to add the yogurt before serving.

4 servings.

This was really, really good. It has an amazing flavor and a nice kick to it, but it was missing something.

Darn it.

Curryous.

I wasn't going to crock today, but I changed my mind because I'm cool like that.  Or something. I picked this because it's been a LONG time since we've had curry.

"Indian Curry" (6 quart pot)

The original recipe is HERE.

~1 (13.5 oz) can coconut milk

~1 T tomato paste

~2 T curry powder

~1 t coriander

~1 t cumin

~1 inch ginger, peeled and grated

~1/8 t tabasco sauce

~1 yellow onion, chopped

~3 garlic cloves, chopped

~1 can garbanzo beans, drained and rinsed

~5 boneless, skinless chicken thighs

~ 1 green bell pepper, seeded and chopped

~ 1 small eggplant, chopped
~1 sweet potato, chopped
~rice, cooked

Mix coconut milk, tomato paste, curry powder, coriander, cumin, ginger, tabasco sauce, onion, and garlic in a small bowl.
Pour mixture into crock pot.
Add chicken and mix to coat.
Add garbanzo beans.

Add pepper, eggplant, and sweet potato.
Cover and cook on low for 8 hours.
Stir gently.
Serve over rice.

(6 servings)

This was good, but not great. I felt like something was missing, but I have NO idea what. I need to find a recipe for a curry dish that tastes like it came from my favorite Thai place. (Little Spice for the locals.)

Momma needed a new pair of shoes!

I picked this because I don't really know what to do with flank steak. I've crocked it twice before, I think.

"Flank Steak Stuffed with Apple, Feta, and Almonds" (6 quart pot)

The original recipe is HERE.

~3 pieces of flank steak
~1/2 c honey
~1/2 c soy sauce
~1 granny smith apple, chopped
~1/3 c almonds, chopped
~3 oz crumbled feta
~2 garlic cloves, chopped

Mix honey and soy sauce in a bowl.
Marinate steak in mixture overnight.
Mix feta, garlic, apple, and almonds in a medium bowl.
Pour marinade into crock pot.
Place a handful of the filling onto the steaks and roll them up.
Cover and cook on low for 6 hours*

3 servings.

*DO NOT cook for 6 hours. It's WAY TOO LONG. Try 4. 

The beef was WAY overcooked, but it had a nice flavor. If you look through the comments on the original recipe, you'll see that someone said that 6 hours=shoe leather. Perhaps I should've read that earlier. D'oh. 

Cinco de Mayo.

I hadn't realized today was Cinco de Mayo. (I'm not sure how that happened.) Had I been paying attention, I would have crocked something, you know, MEXICAN.

I picked this because we likely won't be ordering wings from the wing place anytime soon. (I guess I better hope we don't have any flops in May, eh?) Also, we had some hoisin sauce that needed to be used, so it had that going for it. AND then I noticed that the hoisin sauce had wheat in it. Luckily, I had all of the ingredients to make my own.

"Hoisin Chicken Wings" (6 quart pot)

The original recipe is HERE.

"Homemade Hoisin Sauce"

~4 T soy sauce (The one I bought this week is Tamari's low sodium.)
~2 T peanut butter
~1 T honey
~2 garlic cloves, chopped
~2 t sesame seed oil
~1 t hot sauce (I used Franks Red Hot Xtra Hot)
~1/8 t pepper

"Hoisin Chicken Wings"

~4 lbs chicken wings (The original recipe said 2-3. A friend was in town joining us for dinner (Hi Forrest!), so I dumped the entire bag into the pot and crossed my fingers.)
~homemade hoisin sauce (or 1/2 c prepared)
~1/4 c honey
~5 garlic cloves, chopped
~1 inch ginger, peeled and chopped finely
~1 T sesame oil

Add chicken to crock pot.
Add remaining ingredients and mix well.
Cover and cook on low for 5 hours.
(I missed the part where I was supposed to cook for an additional 30 minutes on high. Oops. I guess we were hungry.)

3 servings.

These wings were super flavorful, but I think the batch of wings I bought was not the best. Or maybe the wing place just spoiled us. I really have no idea. We polished off every single wing, so they couldn't've been that bad. Even Forrest who "doesn't like wings" said that he didn't hate them. I think this sauce would be fantabulous over thighs or something. Maybe the next time I feel like being creative I'll whip together something fun like that, you know, if I'm paying attention.

The one and only.

I didn't crock today. My other half has plans tonight, so I had what was left of the Beef Ragout. I did, however, crock yesterday. Then, life got busy and I didn't get to talk about it. So..

"Honey Mustard Chicken Stew" (6 quart pot)

1001 Best Slow Cooker Recipes: The Only Slow Cooker Cookbook You'll Ever Need. (The author of this book clearly doen't know ME!)

~1 lb boneless, skinless chicken breasts
~1 1/2 c chicken broth
~2 c cauliflower florets
~1 c chopped onion
~1 c chopped carrots
~2 T honey
~1 T dijon mustard
~2 t curry powder
~2 T cornstarch
~4 T cold water
~3 c rice, cooked

In crock pot, combine all ingredients except cornstarch, water, and rice.
Cover and cook on low for 5 hours.
Stir in combined cornstarch and water, stirring 2-3 minutes
Serve over rice

4 servings.

I was excited to make this. REALLY excited. Chicken with honey mustard! A new way to use cauliflower! Sold! We had a very special friend join us for dinner last night (Hi Andy!) and all of us pretty much inhaled our dinners, so I'll count that as a win. Even my little helper couldn't get enough of the cauliflower and he'd never had it before. It didn't make as much food as I thought it would, so I think I'll double the recipe next time. I'm just a wee bit sad that there aren't any leftovers.

Baby macaroni.

I've decided that since crocking macaroni and cheese seems to have become my "thing", I would start crocking a different version of it whenever humanly possible. Yesterday was one of those days. We were invited to meet our friends' (Hi Tim and Samantha!) new 2 week old baby boy, so I whipped together this crock yesterday morning before we packed up to go meet baby Benjamin.

I based it off of the recipe from when we went to meet baby Liam. I added some mustard because I remembered this recipe, AND then I threw together some topping that was sorta kinda, but not exactly like the topping from my award winning recipe. (It still feels funny to think that I have one of those.)

Ok, so here's what I did.

"Baby Benjamin's Macaroni and Cheese" (6 quart pot)

~2 c uncooked elbow macaroni
~4 oz cheese cubes (I used cheese ends. Cheddar, American, and something that looked Brie-ish, but I have no idea what it actually was.)
~1 c shredded Mexican blend
~1/2 t salt
~1/4 t pepper
~1 1/2 c whole milk
~1 T Gulden's mustard
~2 T butter, melted
~1 C Panko breadcrumbs

Combine macaroni, cheeses, salt, pepper, milk, and mustard.
Mix well.
Mix butter and breadcrumbs in a small bowl.
Spread evenly over macaroni and cheese mixture.
Cover and cook on low for 2 hours.

6 servings.

I sampled a spoonful or two or three before packing it up. Some of the macaroni didn't get cooked because I couldn't stir it after 30 minutes like I was supposed to thanks to the fabulous topping. I suppose if I'm going to add the topping, I have to add more milk to make up for the lack of stirability. Next time. You can bet your sweet asses there's going to be a next time. My new mission in life is to crock the perfect mac and cheese. I think that's a pretty delicious sounding mission. Don't you?

Weight your turn.

I chose this because I didn't know what a ragout was. Turns out it's another word for stew. Because the world needed YET another word for stew. Or something.

"Beef Ragout" (6 quart pot)

The original recipe is HERE.

~1 lb beef stew meat, cut in 1 inch cubes
~1 (15 oz) can kidney beans, rinsed & drained
~1 (15 oz) can onion garlic tomato sauce (I used Francesco Rinaldi.)
~1 (14 1/2 oz) can Italian stewed tomatoes
~1/2 (28 oz) bag potatoes O'Brien
~1 t Italian seasoning
~1/2 t oregano

Add all ingredients to crock pot.
Mix.
Cover and cook on low for 10 hours.

6 servings.

My other half said that this was making his mouth water when he walked in the door. Unfortunately, when it came to eating it, he said it tasted like something was missing. Turns out something WAS missing. Literally. I completely skipped over the stewed tomato part of the recipe this morning. I BOUGHT them, but they didn't make it into the pot. I need to redo this. It was good, but it could be so much better. Grr.

Back to forgetfulness as usual.

I chose this because I'd never had goulash. I didn't even know what it was. AND I got to buy a new spice.

"Hungarian Beef Goulash" (6 quart pot)

The original is HERE.

~2 lbs beef stew meat
~2 t caraway seeds
~2 T smoked paprika
~1/4 t salt
~Freshly ground pepper
~1 onion, chopped
~1 red bell pepper, chopped
~1 (14 oz) can diced tomatoes
~1 (14 oz) can beef broth
~1 t Worcestershire sauce
~3 garlic cloves, minced
~1 T cornstarch mixed with 2 tablespoons water
~smashed red potatoes (This wasn't in the recipe, but I found 4 red potatoes in the pantry growing all sorts of crazy eyes, so I nuked them and smashed them in the bowl before serving the goulash.)

Place beef in crock pot.
Crush caraway seeds with the bottom of a saucepan.
Transfer to a small bowl and stir in paprika, salt and pepper.
Sprinkle mixture over beef and toss to coat.
Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer.
Pour mixture over the beef and vegetables.
Cover and cook on low for 7 hours.
Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Serve over smashed potatoes.

6 servings.

I sorta kinda forgot to add the bay leaves that were in the original recipe. Possibly because I was having one of those doing 800,652 things at the same time kinds of days. And then I forgot to add the fresh parsley at the end because the day just wasn't quite over yet.

AND it still somehow managed to taste delicious. My other half would be very pleased if I made this more often.

Back to adjustments as usual.

I was going to do this week's theme a couple of weeks ago, but my other half went out of town and I switched some things around. It's "Dinner Tool Week II". More recipes from DinnerTool. The ones I'm doing this week come from their top visited page "5 Healthy Crock Pot To Make Now".

"Barley Risotto with Fennel" (6 quart pot)

The original is HERE.

~2 t fennel seeds
~1 cup of pearl barley
~1 c baby carrots, halved
~1 large shallot
~2 garlic cloves, minced
~4 c chicken broth (or veggie broth if you want to make it "officially" vegetarian"
~1 c water
~1/3 c dry white wine (I used St. Michael's Viognier.)
~2 c of frozen French-cut green beans
~1/2 c of grated Parmesan cheese
~1 T freshly grated lemon zest
~pepper

Spray crock pot with pam.
Crush fennel seeds with the bottom of a saucepan.
Combine the fennel seeds, barley, carrot, shallot and garlic in the slow cooker.
Add broth, 1 cup water, and wine.
Stir to combine.
Cover and cook on low for 3 1/2 hours.
Shortly before serving, cook green beans according to package instructions and drain.
Turn off the crock pot.
Stir the green beans, Parmesan, lemon zest and pepper into the risotto.

6 servings.

We don't do olives, so I left them out. I was muttering "Whatthecrapisafennelbulb?" while perusing Safeway. I couldn't find them, so I (sadly) left them out, too.

This was really good. My other half wasn't a fan of the lemon peel, but I blame myself for that. I didn't finely chop them and I really should have. Oops. I'll look a little harder for the fennel bulbs next time. I've never had them and I was looking forward to trying something new. Still, I'd make this again. With adjustments.

Whatchamacallit.

Kim suggested I make "Rosemary Chicken with lots of garlic and red potatoes" (Thanks, Kim!), so that's exactly what I did. It's based off of a recipe called "20 Clove Chicken" in one of the new cookbooks Santa brought me: "Fix it and Forget's It Lightly". I found a link to the original HERE. I was forced to use a different cut of chicken. (I am NEVER going to Mars ever ever ever again.) I'm considering changing the name of this blog to "_______ didn't have it, so I used ______ instead." I also accidentally forgot to add the lemon. I BOUGHT it, but I didn't read the recipe well enough and thought that I was supposed to at the end. Oops. Maybe I should call my blog "I forgot to ____, but I ate it anyway". The other thing that's different is that I, of course, added the potatoes and the rosemary." Here's what I ended up doing:

"Rosemary Chicken With Lots Of Garlic And Red Potatoes" (6 quart pot)

~1/2 cup white cooking wine
~ 2 T chopped dried parsley
~ 2 t dried basil
~ 1 t dried oregano
~ pinch of crushed red pepper flakes
~ one head of garlic. (Mine had 19 cloves.)
~4 celery stalks, chopped
~2 lbs chicken tenderloins
~1 lb red potatoes, cut into 1-inch pieces
~lemon juice
~fresh rosemary

Mix wine, parsley, basil, oregano, red pepper, garlic, and celery in medium bowl.
Add chicken and potatoes to crock pot.
Add wine mixture to crock pot and toss to coat.
Cover and cook on low for 6 hours.
Sprinkle each serving with a little bit of lemon juice.
Garnish with fresh rosemary.

6 servings.

This was pretty good. Some of the chicken was a little dried out, but we enjoyed the flavor. I'm bummed that I forgot to add the lemon. I feel like I remember reading that when crocking, lemon juice seals in meat juices or something like that. I feel like I need to try this one again. Maybe on a day that's not crazy and I can actually pay attention to things.

©Born To Crock

Dan and Kate picked 3 and 4. (Thanks, guys!) Since I don't know who picked what and who picked first (My other half asked them), I've decided to crock number 4 today and number 3 tomorrow. The fourth card in the stack was...

"Chicken Stew" (6 quart pot)

~1 3/4 lbs chopped cooked chicken
~1 (28 oz) can whole tomatoes, cut up, undrained
~2 large red potatoes, cut into 1-inch pieces
~8 oz sliced okra (the card said fresh, but Lauer's didn't have any so I used frozen.)
~1 onion, chopped
~1 (14 oz) can creamed corn (or leave it in the pantry and forget to add it like I did)
~1/2 c ketchup
~1/2 c barbaque sauce (I used Bullseye's Memphis Style)

Combine chicken, tomatoes with juice, potatoes, okra, and onion in crock pot.
Cover and cook on low for 8 hours.
Add ketchup and bbq sauce. (Corn was supposed to be added here.)
Cover and cook on high for 30 minutes.

6 servings.

Fans of bbq chicken will LOVE this. Yeah, I somehow skipped over the line on the card that said ADD CORN HERE, but, who cares? It was delicious. In fact, it was so good I didn't wait for it to cool at all and now have burnt taste bud syndrome©. I'm definitely making this again. And maybe next time, I'll add the corn. (And then forget to buy okra or something.)