Herb Chicken Crockpot

I’m watching the kids for ~10 hours a day this whole week because they’re off until summer school starts next week. To fill in holes between play dates and exploring activities, we spend our time:

Eating at Toma.


Cheese quesadillas and Horchata for the kids, Chile Colorado burrito for me.

Picking out cupcakes at Susiecakes


My kid’s family and their good friends invited another nanny friend and I to accompany them for dinner. We ate at a nice Pakistani restaurant, Aslam’s Rasoi, on Valencia St. Asif, the son of the owner, was so great with the kids. He brought them to the back to help make Naan (proper noun?) for the table.


It was actually really cool to see the process of making the bread! They stick them to the sides of the clay ovens.


The finished product, courtesy of a four and five year old.


The food was amazing. The moms ordered everything for us, family style. I was preoccupied with the kids, so I only managed to take a picture of the tandoori chicken


and my plate, which consisted of Saag Paneer (spinach and farmer’s cheese) and Chana Masala (garbanzo beans). My plate might look a little empty, but rest assured, I had seconds and thirds. 🙂


Since I’m away from the house for such long periods of time, I knew that I was going to have to bring out the old crockpot to help me make dinner. With that, I’ll leave you with this week’s recipe. Easy, flavorful and most importantly, on my side with time.

Herb Chicken Crockpot

Prep Time: 15 Minutes

Cook Time: 6 Hours

Serves: 2-3 (five drumsticks)



  • 5 Chicken Drumsticks
  • Bag of Tri-Colored Potatoes, whole
  • 10 Crimini Mushrooms, whole
  • 4 Carrots, chopped
  • 1/2 Yellow Onion, sliced thick
  • Seasoning of choice (herbs de provence, oregano, thyme, parsley, cumin)
  • 1/3 Cup White Wine
  • Olive Oil
  • Salt and pepper
  • Big ziploc bag

1. Pour olive oil in a ziplock bag and a heaping of all the herbs you would like (I used herbs de provence, oregano, thyme, parsley, cumin) with the chicken drumsticks inside. Zip the bag and mix until all the chicken are evenly distributed with herbs. (Forgot to take a picture).


2. Wash the potatoes and mushrooms, chop the carrots to around 1 inch and slice the onions roughly. Layer the crockpot with potatoes first, then carrots, mushrooms and onion. The ingredients are pre-vacuum sealed. If you are thinking why to vacuum seal then read these vacuum sealing tips.


3. Transfer the chicken into a cooking pan and cook only until all sides are browned for 3-4 minutes. Salt and pepper generously.


4. Put the browned chicken on top of the bed of vegetables in the crockpot. Place sliced garlic on top. Pour 1/3 cup of white wine, or water. Put the crockpot on low for six hours.


5. Discuss philosophy with a stranger, run errands or go window-shopping. Come back, and enjoy your herb crusted chicken! Serve on a bed of sautéed spinach and garlic if you’re feeling fancy.

***Please remember that the crockpot works off steam, so it really dilute any flavor that’s in there. Kick up the herbs, salt and pepper for a really delicious taste. If things are coming a little bland at the end, a little salt and pepper or extra herbs really help out (especially with the vegetables).

What’s your favorite crock-pot recipe (please link)? Moms, what creative activities do your kids enjoy doing?

Happy Easter, Everyone!

Happy Easter, everyone!

I’m so thankful that I was able to go out to eat with my boyfriend on Saturday night. I have been riddled with anxiety over this Microbiology class, so I’m pulling out all the stops with studying. Chi closed his restaurant almost every night this week and I haven’t seen him much. So on Saturday, after an intensive study session after I worked, we went to Limón, a Peruvian Rotisserie.

We both have visited this restaurant a few times for various birthday parties. For some reason, this is a really popular spot for birthdays, we saw four birthdays being simultaneously celebrated while we were there! They just opened a new location on Third St and wanted to check it out. (The other two are in the Mission District, a few blocks from each other.)

Naively enough, I seriously didn’t think this location would be that busy, but there was three people ahead of us waiting for a table. We grabbed the first open seats at the bar and started to unwind.


Chi ordered a Blue Moon and I chose to have a traditional Peruvian beer, a Cusqueña. I have had this beer before and enjoy it very much. They also had another Peruvian beer Cristal, but the bartender recommended me the former.


Originally, we planned to just have a drink at the bar and wait for a table. 30 minutes went by and still no dice, so we had our friendly bartender place an order in for us. The food came out fast, and I think my mouth watered a little.

As you may remember, I am not a fan of fish, although I do love shrimp, so we got our own separate plates this time. Chi, who is a huge fan of ceviche (raw fish in citrus juices), ordered the Ceviche de Pescado y Camaron. It looked so fresh and smelled really good, too. I snuck a little shrimp onto my plate to try.


I ordered my go-to, Lomito Saltado, which is the most amazing way I have eaten stir-fried sirloin strips and french fries before. What really makes the dish is the stir-fried onions and tomatoes with the soy sauce over it. I could probably eat this every day of my life and be happy.


Since the portions are a little smaller than my stomach likes, we also ordered a quarter piece of Limón’s famously marinated, free-range rotisserie chicken that’s slowly roasted over an open flame. It came with two sides, and the one that accompanied the chicken was Tacu Tacu (basically mashed pinto beans and rice).


The second one was Vegetales Salteados, which are essentially sautéed vegetables. These were really good, however, we couldn’t really figure out what some of them were.


The chicken also came with a trio of dipping sauces, which were great; I pretty much dipped my little heart out that evening.

L-R; Aji Amarillo huacatay, Aji Rocoto, and a hidden Chimichurri sauce (which went really well with the steak pieces).


We didn’t get desert, although I felt remorseful for not ordering the Mango Panna Cotta the next day.

My easter was pretty low key, I had a date with my textbook. Chi came home with a box full of easter cupcakes that the girls from SusieCakes brought over to Toma. I usually prefer their vanilla cupcake recipe, but I tried the red velvet one, and will have the green one after dinner tonight 🙂


Tomorrow, I am off to the Academy of Sciences with the babies I nanny. I’m pretty stoked!

How was your easter?