One aspect of harvest that is hard for people aren't directly involved in it is how busy things are every second of the day. That means there just isn't time for anything other than lunch in the field, which usually leads to creative, tasty combinations which don't require a lot of work. Laura Bridgewater was kind enough to do the cooking on Wednesday for Rod, Jeff and crew when Andy was in the field, and IT. WAS. AWESOME. Rod calls this "Thanksgiving in a crock pot":
She was also kind enough to share the recipie for "Creamy Crockpot Chicken Stuffing and Green Beans"
2 pounds chicken breasts, boneless and skinless (about 4 breasts) thawed
1 (6oz) box of stuffing mix (I use Stove Top Traditional Sage)
1 can Cream of Chicken condensed soup
1 (8oz) container sour cream
1/3 cup water10 oz bag frozen green beans
Salt and pepper to taste
Prepare crockpot with cooking spray. Season chicken with salt and pepper and place in the bottom of crockpot. Next, top chicken with the box of stuffing mix. In a separate bowl, mix together the soup, sour cream and water. Spread mixture over stuffing. Place green beans on top. Cover and cook on high for 4 hours. I then stir, replace lid and continue to cook on high for another 30 minutes.
She calls it "simple and easy, and it travels well to the field. Nothing fancy, just good home cooking." Here are some more pics:
Thanks to Jeff for giving Andy a ride.
Listen to their conversation here: