If you pay much attention to my recipes then you know that I have a serious love affair with my crock pot. You put stuff in it in the morning and dinner is ready later that evening. It’s like magic! And when the dinner is one that everyone likes - even the pickiest eater in the world - it is magical. Go ahead, wave your magic spoon and put this one together:

Crock Pot Shepherds Pie
2-3 carrots, peeled and cut into 2 inch chunks
1 medium onion, cut into wedges (or smaller, you know, if you’re trying to hide them)
1/2 bag of frozen sweet peas
2 pounds of boneless, skinless chicken thighs
2 cans of low fat cream of mushroom soup
2 tsp basil
1/2 tsp black pepper
8 potatoes, peeled, boiled and mashed
1/2 cup shredded cheddar cheese
3 tsp minced garlic

1. Put carrots, onion & peas in bottom of the crock pot. Place chicken thighs on top.
2. In a medium bowl combine soup, basil and pepper. Spoon over the mixture in the crock pot. Cover & cook on low for 8 hours (on high for 4).
3. About an hour before dinner time make your mashed potatoes (you can substitute refrigerated mashed potatoes if you don’t have time to make your own.) Mix the potatoes with the cheese & garlic. Spoon them over the chicken, cover and cook for 20-30 minutes more (20 if your potatoes are warm because you just made them. Longer if they came out of the fridge and need to warm up.)

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The chicken is so tender you can literally cut it with your spoon as you’re serving this up. File this one away in the Comfort Food section. Mmmmmm.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, shoveling snow, on Twitter and her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.