Last month I shared with you about my inept knife skills and how as a Chicago Cutlery Mom Ambassador I wanted to, at the very least, not be scared to use large sharp knives in my kitchen.
Over the past couple of weeks, I’ve confronted that fear, and have been using my Chicago Cutlery DesignPro 8” Chef Knife in the kitchen when prepping our food. Just the other night I cubed chicken and biscuits with it for an easy Crockpot Chicken and Biscuits meal.
You have to try this, it is delicious. I got the recipe in a newsletter from UsMomsToday – I switched up a few of the ingredients and the method from the original but that’s where the idea came from.
CROCKPOT CHICKEN AND BISCUITS
4 boneless skinless chicken breasts, cubed
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
2 tsps onion salt
1 tbsp dried parsley
8 buttermilk refrigerator biscuits
1. Add chicken, butter, soup, broth, and seasonings to the crockpot and cook on high for five hours.
2. At the five hour mark, cut your biscuits into quarters and roll into balls. Spraying the blade of your knife (and your hands!) will help keep the dough from sticking to them. Stir the dough into the chicken mixture and cook for another hour.
* Notes – You’ll want to use the largest crockpot you own for this. Even if it looks a little empty when first cooking, the biscuits will expand and take up quite a bit of room in the crock that last hour! Also I found the recipe to thin for my liking so I thickened it up with some dry chicken gravy mix when I added the dough in the last hour. That gave the sauce a creamier rather than broth like texture.
One of the things that makes using such a large knife easier is the innovative grips the DesignPro Knives have on their handles. It allows for the proper positioning for your hands and fingers on the knife for the best results and safety. I’ve become very aware that in the past when using knives, I would always hold the handle in the wrong position, giving me less than stellar performance from both the knife and me.
My husband wasn’t convinced these affordable knives would cut like expensive ones would. Yet I find they far exceeded my expectations. There is no “sawing” required when using the DesignPro Knives. When used correctly the Chef Knife sliced right through the chicken breast (and any cartilage and fat) like butter. Really! And with a little non-stick spray on the blade, cutting the biscuits into quarters was a quick and easy task. That’s because the DesignPro knives have ultra sharp Japanese steel blades.
When cutting with them you’ll want to avoid holding your food with your fingers outstretched, employ the practice of tucking them under and holding things with your knuckles, so if the knife should slip you aren’t slicing off any digits!
I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of Chicago Cutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate.