Share
You could earn SmartPoints on this page!SmartPoint Coin

Easy Chicken Pot Roast — an article on the Smart Living Network
June 16, 2011 at 9:17 AMComments: 2 Faves: 0

Easy Chicken Pot Roast

By

Yesterday I made a great chicken pot roast in my crock-pot that had a bunch of simple, wholesome ingredients and worked well on a fairly low budget. Whether you're an avid home cook or a college student in need of a simple dish, you'll love this recipe!

Ingredients:

  • 2 chicken breasts (cut in half to fit your crock-pot if needed)
  • 1 onion
  • 1 packet onion soup mix of your choice
  • 2 cups brewed coffee
  • soy and worchestershire sauces
  • cream of mushroom soup (canned, or see below)
    • 3 tbsp butter or margarine
    • 2 tbsp flour
    • 1.5 cups milk
    • salt, pepper, and garlic powder to taste

Prep:

  1. Cut the onion into quarters and place about half the chunks in the bottom of the crock-pot.
  2. Place the chicken breasts on top of the onions, and layer the rest of the onion on top. (Reserve some of the smaller inner chunks of onion if making cream of mushroom soup from scratch, as written below.)
  3. Brew 2 cups of coffee and add in a splash of soy and worchestershire sauces, the onion soup mix.
  4. Pour the marinade over the onions and chicken and let marinade overnight in the fridge.

Cooking:

  1. The next day, pour the cream of mushroom soup over the marinaded mix in the crock-pot.
  2. Place the cooker on medium or high for 6 to 8 hours, and checking for chicken doneness before serving.

Serving:

This dish goes great on its own, or can be served with stuffing or other sides.

Cream of Mushroom Soup:

I forgot to buy cream of mushroom soup for my recipe, so I improvised a soup from scratch.

  1. Chop and mince the reserved onion and some mushrooms.
  2. Brown the onions and mushrooms in butter or margarine.
  3. Add a bit of flour to make a roux. (The butter and flour should get pasty and eventually brown a tiny bit.)
  4. Stir in the milk and whisk or stir out lumps of roux. The heat and stirring should eventually thicken the milk into a sauce or soup type consistency.
  5. Add garlic powder, salt, and pepper to taste.

Other Ideas:

  • I made my initial marinade more flavorful by including some of the juices from the canned mushrooms.
  • Try using fresh minced garlic when browning the onions and mushrooms instead of using garlic powder.
  • Add other veggies if you like, such as carrots and potatoes. You'll want to layer those in with the onion before the marinade step.

Cost:

Times are hard right now, but this recipe doesn't cost a ton of money to make. Here's my estimated cost breakdown for the recipe:

  • Chicken breasts, frozen: $1.50 (appr. 6 or 7 for $5)
  • Canned mushrooms: $0.75
  • Coffee, worchestershire and soy sauce, garlic powder, salt, pepper, and flour: On hand, total used amounted to about $0.50
  • Margarine (Half a stick or so): $0.09 ($0.75 for 4 sticks)
  • Onion soup mix: $0.33 (3 packets for $1)
  • Onion: $0.10 (a big bag of 9 or 10 onions for $1)
  • Milk: $0.40 (about $1.59 per gallon)
  • Instant Stuffing for a side (plus margarine to make it): $1.10

That brings us to a total cost of $4.77 for a wholesome meal that can feed four or give you a great dinner and a few days of leftovers!

More from Big Dave from SLN Others Are Reading

2 Comments

  • Dave -

    Love you're breakdown of this recipe! Simple and easy to follow. I do think you should have named the blog "Dave's Simple and Tasty $5 Chicken Pot Roast", because $5 - seriously!? I can't even get a meal at Wendy's for $5 and you're getting a good homemade meal for that money.

    I have to admit the coffee in the recipe through me for a loop though -never would have thought of that! Could you explain why you added coffee and where you got the idea?

  • I added coffee based on two main sources. One was a blog or article I read ages ago explaining how some French chefs would frequently use coffee to add a bold heartiness to stews to balance out the flavor. The other was just personal experimentation with flavor profiles; cocoa and coffee are both sort of flavors derived from beans, so even though we consume them in a lot of sweet ways (chocolate and coffee drinks, for instance) you can also apply them in savory dishes.

    If you want to try it, you can always start with a tiny pinch of cocoa powder or some fairly light brewed coffee to see how the flavors enhance and change your dishes, and work from there.

Comment on the Smart Living Network


Site Feedback