Boneless chicken breasts are on sale at Kroger this week, and I picked up a package yesterday for a Crock Pot recipe I wanted to try out. Even on a hot day (and this week is supposed to be in the 90s- yuck) the Crock Pot is a great option because it doesn’t heat up the kitchen.

This chicken dish is supposed to taste like a chicken pot pie filling, and it doesn’t disappoint. It was soupy enough to eat in bowls like stew, and a dinner roll or biscuit would’ve been an excellent accompaniment. We sopped up the gravy with a slice of buttered bread, then had some homemade peach cobbler with Good Food-Good People peaches for dessert.

You could easily repurpose the chicken leftovers in an actual chicken pot pie with one of those refrigerated pie crusts, or simply ladle the heated leftovers over split biscuits, a la chicken a la king.

Another great recipe I’d like to share was forwarded to me by blog reader Debbie. This Succotash Fried Rice from eRECIPE looks like a great way to use some fresh corn, squash and peppers you might have on hand. Thanks for the recipe, Debbie.

I’m going to add recipes for the Crock Pot dish, the succotash and my mom’s fruit cobbler to the database. The cobbler is foolproof, not too bready and doughy. The edges get buttery and crispy. It’s killer. Hit the links to see and print these recipes:

Crock Pot Chicken Pot Pie
Succotash Fried Rice
Mom’s Fruit Cobbler