Slow Cooker “Crack” Chicken

Today I tried a new recipe called Slow Cooker  “Crack” Chicken and it was good!  It’s got everything a good meal needs; meat, cheese, ranch, and bacon.  It was pretty rich,so a little bit went a long ways, but the flavor was superb and even though it took some work to shred up the chicken breasts it was well worth it.  Not sure where they got the name crack from, but that’s what the link called it so that’s what I’m going with.

Here’s what you do to make the recipe:

  • Put 3 lbs of chicken breasts in a crock pot on low setting for 6-8 hours or on high for 4 hours; also add a two 8 oz packages of cream cheese and a packet of dry ranch seasoning.
  • After the elapsed time or when the chicken breasts shred pretty easily stir the contents of the crock pot so all of the ingredients are mixed well.
  • Add 1 package of cooked crumbled bacon to the pot and then stir.  Serve warm on a bun or it may even be used as a dip with vegetables or chips.


Ingredients needed:

  • 3 lbs chicken breasts
  • 2- 8 oz packages of cream cheese
  • 1 package of bacon
  • 1 package of dry ranch seasoning

I would definitely make this again, but would make sure I have lots of friends or family to eat it with, 3 lbs of chicken goes a long ways!

Here is a link to where I found the recipe: click here 

Enjoy the beautiful and sometimes rainy weather we’ve been having lately.



Lil Ass Garden

Recently a friend of ours; Jen Rothmeyer, started a garden in my “old” garden spot.  Just today she wrote a neat blog about our farm and garden  Please click on the link to read the article:

I hope she enjoys gardening out here as much as we enjoy having her family out to enjoy our farm!


Beer Can Chicken

It’s almost the day of the big game, you know the game where you’d rather see the commercials than the actual  football being played?  Yep it’s almost Super Bowl Sunday and why not take a break from the normal chicken wings, cock tail wieners, or chips with dip and make something that will taste great and is a great source of protein.  Today I’m sharing a recipe that many of our customers use to cook our broiler chickens, the Beer Can Chicken!  Wait, you’ve never heard of beer can chicken?  Well let me tell you what, it’s some good eating, great flavor, and you get to do something fun during the cooking, drink beer.


There are many different variations of this recipe on the internet, so you can either use this one, try a different search for a recipe, or even use a different cooking method like a grill, smoker, or whatever suites your fancy.  Today I’m sharing a recipe that is for a baked chicken.

Here is what’s needed:


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can in the center of the baking dish.
  3. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  4. Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that’s fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  5. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. 

Note: This recipe was a variation of one from stacycd on

Please feel free to add or subtract any spices that you may or may not like, it’s totally up to your taste buds.
I hope that you’ll think of trying out this recipe either this weekend or maybe later this year when we have some chickens to sell to you.  I was at the elevator this afternoon and they were telling me to get ready to order my chicks starting in March, I love hearing those words as that means spring is on it’s way!

Buyer Beware!


How many of you gone in the grocery store lately and seen a label on a package of meat that says “Farm Raised”?  Did you think twice when you saw this label?  There are so many marketing ploys out there now with food labels and you really have to think twice on what you’re buying.

My favorite label is the one for free range chickens; did you know that for an animal to be considered free range it just has to have the availability to range?  You could also have a trough full of yummy corn in the barn that the livestock really enjoy!  Shocking right?  The consumer buying said animal may see the a difference in price at the cash register from $.25-.50 per pound.  That adds up fast if you’re feeding a family.

Other commonly used marketing slogans when trying to sell products in the meat case:

  • Natural – According to the USDA a product labeled “Natural” can have no artificial ingredients, coloring agents, not chemically processed, or minimally processed.  Many meats like chicken, turkey, beef, etc can be labeled with this
  • Grass Fed – unless Certified by the USDA, any animal fed grass could have the label Grass Fed on it if it was fed grass during it’s life cycle.
  • Farm Raised – All livestock sold in the grocery store are probably farm raised.  I mean seriously, how many pigs do you know raised in a town home?
  • No Hormones Added – If you didn’t know, all poultry and pork are raised with out any hormones so all poultry and pork could be labeled as “no hormones added”
  • Made in the USA – Just about all meat sold in the USA is in fact made in the USA

no antibiotics label

Farm raised label

If you are paying more at the meat counter for any of the above claims please beware that it’s probably not necessary.  The good and bad of having great marketing campaigns out there is that we can sometime be mislead by the slogan or phrases that they give us.  If you’re ever in doubt head on over to the USDA Meat and Poultry Labeling Glossary  This will give you a good idea of what you’re seeing on your label and if it’s what you’re wanting to buy.  Another good reference is the USDA Food Labeling Fact Sheets website, it gives great insight into all things to do with food labels from allergies to safety.

The moral of my story today, beware of what you buy, but when it comes down to it, eat meat, it does the body good!