As a result of the Great Fridge Incident of 2009, I lost something very dear to me. It helped me through many a hard time and comforted me after a long day of work.
I lost my crock pot.
Beau broke it during the fridge move.
There’s nothing better on a cold winter’s day than coming home after work and school and finding a hot, steamy meal all ready for you. The best part in it all is knowing that all you did was throw all these ingredients in a pot and pressed a button.
A crock pot is a magical thing. It had put quite a spell on me. And I had to go to WalMart, which you know I hate and only go there if it be a necessity (which I think this qualifies), and buy a new crock pot as soon as possible.
Hello, Beautiful! She’s a 6-Quart (not some lil’ ol’  thing … baby’s got back) Original Crock Pot, no Hamilton Beach here.

And she came with a little baby. Sweet.

In honor of my new crock pot, I will leave you with one of my favorite crock pot recipes. Enjoy!
Crock Pot Chicken with Mushroom Gravy
2-3 whole chicken breasts, halved
2 T. butter
1 (10 3/4-ounce) can cream of chicken and mushroom soup
1/2 c. dry sherry
1 tsp. dried tarragon
1 tsp. rosemary
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
4 oz. can sliced mushrooms, drained
Kitchen Bouquet
Tony Chachere’s seasoning (or other Cajun seasoning)
Place chicken breasts in crock pot and pour all remaining ingredients over chicken. Cover. Cook on LOW 8-10 hours. Serve over rice.