As an orphan this Thanksgiving, I headed to the Eubanks household to celebrate the big day. Not wanting to arrive empty handed, I brought along a special Crock-Pot dessert: chocolate raspberry bread pudding.
It’s the day before Thanksgiving and Elissa and I had a boo-boo: we each thought the other one was cooking in our slow cookers today. With no Crock-Pot use in play, I’m considering revisiting the chicken pot pie I made at the beginning of the project. And also throwing together a chowder in my slow cooker faster than I can type this sentence.
The flavor of the aforementioned chicken pot pie recipe was pretty tasty, but its fatal flaw was that it is missing the pie. Our plan is to buy a ready-made pie crust today, thaw out the pot pie filling and see how it bakes in its proper vessel. Meanwhile, I’m preparing a Crock-Pot chocolate raspberry bread pudding for tomorrow’s Thanksgiving feast, so wish me luck!
For those of you curious to try the chicken pot pie recipe from “Slow Cooker: The Best Cookbook Ever With More than 400 Easy-to-Make Recipes” at home, here you go:
3 cups chicken broth
1 tsp. dried thyme
4 medium Yukon gold potatoes cut into ½ inch cubes
Turkey is usually the star of the Thanksgiving meal, but many of us love the sides just as much.
Vegetables, dressing, cranberry sauce, the list goes on and on. It’s a parade of holiday deliciousness, but which one is your favorite? And do you make it yourself or let someone else do the cooking?
Tell us about that perfect Thanksgiving side dish. And where did you have the best version of it you’ve ever tasted?
Take a look at some of the tasty treats we’re all looking forward to this Thanksgiving.