Slow Cooker Preparation:
heat onions and celery in butter until clear.
add carrots, peas, beans.
add boiling water and bouillon cube
simmer 5 min
lightly brown chicken pieces (optional step)
(can do those steps night before and store ingredients in fridge until morning -- don't put crockpot ceramic in fridge though,).
in the morning:
put chicken in bottom of slow cooker
put vegetable mixture on top
let cook 6-8 hours on low or 3-4 hours on high.
1st night:
Ladle out two thirds of vegetable/chicken and set aside for next two nights. Store in fridge in plastic storage containers or directly into casseroles you will be using for other two nights.
(Note: Chicken pieces should just fall apart. If need be, can take out big pieces of chicken with a fork and cut into smaller pieces with scissors directly over crockpot.)
1st night: Chicken Cream of Chicken Soup.
To remaining third of vegetable/chicken mix in crockpot,
add 1 cup cream and 1 green pepper.
Heat on high for 20 min. (doesn't work on low - cream might curdle.)
Serve with bread, toasted baguette, or garlic bread
2nd night: Chicken Pot Pie
that morning: take out puff pastry to thaw.
that night: put vegetable mixture / chicken into casserole dish.
add a bit of milk or cream, if you prefer it creamy
cover with puff pastry.
cook 20-30 minutes at 350 until heated through and pastry browned.
serve with rice.
3rd night: Cheesy Chicken Casserole
With remaining 1/3 of vegetable/chicken mixture
add 1 pkg cream cheese, cubed
add roasted red pepper, diced (a couple peppers, about 1/2 the peppers in the bottle)
cook in oven at 350 for 20-30 min in casserole dish. OR put in saucepan and heat on stove top until cooked through
serve with egg noodles or rice