I have had many opportunities to prepare and transport food to feed our beloved Young Single Adults for various meals and snacks. We live about 30 minutes from these good young people, so I have had to prepare and plan to arrive with delicious piping hot food. I have used the Haybox method most of the time.
Transporting Hot Food Safely in a Crockpot
After doing a bit of research, I purchased this 6-quart Crockpot that has a great indicator of the temperature that operates whether the device has power or not.
I prefer to use Crockpot liners to avoid baked on messes. Here I am using Chicken Fingers that are frozen. I drop them right in.
Pour the combination of butter, spices, and soup over the chicken. Cook as directed.
Here is the creamy result. The chicken and sauce were served over rice.
Let's just say there was nothing left...
Take Home Points:
- I was pleased with this device. It has clips to keep the lid on tight and a gasket that avoids spills. It also holds in the heat and the indicator let me know how the temperature was holding. The food was very hot after a 30 minute drive.
- I will be using this Crockpot in the future particularly when I need to transport large amounts of hot foods. It really lived up to the hype that I read.
- Here is the recipe if you wish to bless the next crowd that you feed:
Creamy Lemon Pepper Chicken
3-4 boneless, skinless chicken breasts (either frozen or thawed out is fine)
1 recipe cream of chicken soup (equivalent to 1 can*)
1/2 cup milk
1/2 cup chicken broth
2 Tbsp.+ lemon pepper seasoning*
4 oz. chopped mushrooms
Place chicken breasts on the bottom of your slow cooker. I don’t even grease mine, but you might if you are afraid of things sticking. Sprinkle chicken with lemon pepper.
Mix soup, milk and 2 Tbsp. lemon pepper.
Add mushrooms to soup mix.
Pour soup mixture over chicken in the crock pot. Add chicken broth.
Cook on low for 6 hours or on high for 4 hours.