Betsy Thompson is the creator of My Load of Crock. She stopped by to make a tasty dinner and dessert recipe using a crockpot.
Lemon Chicken and Rice:
3-4 boneless, skinless chicken breasts (you could also use chicken thighs)
1 1/2 cups of long grain brown rice
3 cups of chicken broth
1 small onion
2 tbsp of butter
2 tbsp of olive oil
1 tsp of oregano
1 tsp of basil
Salt and pepper (for seasoning the chicken)
Cook on high for 3 hours and then turn the crockpot off and just let it sit for 15-20 minutes.
2 cans of peach pie filling
1 stick of unsalted butter (cut into cubes)
1 box of white or vanilla cake mix
Cook on high for 2.5 hours and then turn the crockpot off and just let it sit for 45 minutes.
Letting both sit allows all the juices to get soaked up nicely and the dishes are still hot/warm when it is time to serve.