Bloody Mary . . . Chicken?

Yup, you read right folks. I tried a bloody Mary chicken recipe I found waaaaay back in the day that I've been holding on to. Once again, I have no idea where I found this puppy.

The ingredients were pretty simple and all things I had on hand, which meant no special trip to the store, which meant a happy Bugaboo. And everyone loves a happy Bugaboo! Right . . . ?

I took some chicken out of the freezer before leaving for work the day prior to making this and let it thaw all day and over night in the fridge. That night, before heading to bed, I gathered the other few ingredients I'd need so assembly'd be a snap in morning. And that's exactly what it was.

The recipe said to cook for 7-10 hours on low, and by the time I got home, it was approximately 10 hours. Damn commute time. Oh well, at least I hoped to have an awesome dinner! It suggests to serve over rice and, while I had leftover rice in the fridge from a stir fry we'd made recently, I still didn't go for it. I should have used it up; that would have been the right thing to do. But I had a different idea. I love English muffins and think they make a great bed for things like this that have a sauce or gravy, so that's what I used instead.Bloody Mary Chicken
No credit given here since I have no idea where this came from --- sorry. Man I suck at this game.

2 whole chicken breasts
1 can cream of something soup
1 c. V-8 juice
3 cloves garlic
Dash celery seed
2 Tbsp. Worcestershire sauce
4 dashes Tabasco sauce
I also added a cap full of lemon juice because my bloody Marys have to have lemon juice in them

Put all ingredients but chicken into a crock pot and stir; add chicken and bury in the sauce. Cook on low 7-10 hours; serve over rice.The verdict? It was actually pretty good, but it didn't really taste anything like a bloody Mary. Ten hours for the size of my chicken breasts was too long and it had started to burn around the edges. I soaked the crock pot overnight, but Buppy said he still had to scrub it 3 times! Thanks hunny! Back to the chicken --- I garnished it with some chopped green olives because they're a staple in bloody Marys (mine anyway). It was great to have something salty mixed into the sauce, and the texture was a nice addition.

The leftovers are in the fridge right now; I saved some for Buppy so he gets to judge it and let me know if he thinks it's worth making again. I think I do. While not knock-my-socks-off fabulous, it was good for the amount of time and effort that was put into it. I'll probably just doctor it up a little more next time. Give it a try and see what you think!