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?)


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?

The Terracotta Army Visits San Francisco

Two weeks ago, I was driving home and saw the new exhibit in the Asian Art Museum. The Terracotta Warriors were sent to San Francisco for a few months and I was ecstatic to be able to see them again.

The first time I saw them was when I did a China trip with my mom two (or is it three now?) years ago. We started north in Beijing, headed west to Xi’an, back to water in Shanghai and ended our trip south in Guangzhou and Hong Kong. I was able to see the Terracotta Warriors in full prestige in Xi’an, and it was absolutely breathtaking. I don’t know if I will ever go again, so that’s why I knew I had to make a trip to the museum.

I’m taking an online Asian Art History class with my roommate Sarath, so it perfectly linked up to a mandatory museum visit we had to go to. We started our day in the mood for Indian food. I took her to one my dad introduced me to a decade ago, Shalimar. My dad was a total food snob, so I always trusted his judgement regarding restaurants. Although Shalimar only rocks a 3 1/2 stars on Yelp, I don’t blame them because I think it’s hard for hole in the walls to get more than that.


Sarath and I decided to do family style, so we can try more things.


Our first dish was the Seekh Kabab Mughlai, which is grounded beef with delicious herbs and spices, and then barbecued as a skewer on charcoal. I know it doesn’t look so appetizing, but the taste was really there. Indian food isn’t for everyone, which is why I’m happy Sarath was delighted to go.


This curry, the Chicken Tikka Masala, is probably the most popular and well known dish. My favorite part of the meal was dipping my Naan in the sauce.





We can ignore how obnoxiously bright my sweater is and talk about the basmati rice, which was described as “cooked in a rich stock of safevory spices and brown onions and made aromatic with a touch of exotic saffron”. My favorite combo was Naan dipped in the Masala sauce, with rice and a little bit of ground beef on top.


Mango Lassi is the perfect drink to wash down all the heavy flavors coming from the Indian food.


After being extremely satisfied, and only $18 (for both of us!!) later, we headed to the Asian Art museum. We found great parking outside of City Hall.


Then walked a block and a half over to the newly placed museum. The AA museum use to live behind my old house in the Golden Gate Park, this is the third time I got to visit since it reopened.


The exhibit cost $20 to view the Terracotta Warriors, but you get admission to go to see the rest of the exhibits as well.


A replica of some of the figures found inside the caves. This one is housed outside the exhibit, so it isn’t the real deal.


Finally in the third room, after seeing ornaments and clay animals, we got to see the beloved warriors. So pristine.


Obligatory Buddha head, which I have an infatuation with. This one is from India.


Sarath went a little picture happy with my camera.



And a picture of what I came for, Guan Yin. We had to find something in the museum we wanted to write an essay about, so of course I chose Guan Yin. She and I have a special relationship that I will write about another day.


We did so much walking that day, but I’m so happy we got to visit the museum. It’s so hard for me to find people that actually want to go, so thank you Sarath!

Do you enjoy eating Indian food? What’s your favorite kind of art?