Crockpot Roast Chicken. Usually, a whole chicken in the crockpot falls apart on me, but I saw a new method and thought I’d try it. The seasoning was bland so I’ll play with that next time, but the texture of the chicken was great. The trick is to crumple up some aluminum foil and put it in the bottom of the crockpot, and put the chicken on top of it, breast side up. The recipe I used called for just sprinkling the chicken with seasoned salt, but it was too bland for us. I’m thinking the sticky chicken spices on it could be really good though.
I also made some do-ahead mashed potatoes. Make your normal mashed potatoes, adding some sour cream and grated cheddar cheese, then put into a casserole dish. Sprinkle the top with more grated cheese and some paprika. Cover and refrigerate until you want to warm it up and bake uncovered at 350 for 30 minutes or so, until heated through.
These went well with my daughters’ favorite cooked carrots. Peel and slice carrots (or use baby carrots) and boil till tender. (Timing depends on the size of the carrot pieces. Drain, then add some butter and brown sugar and stir till melted.