Friday, June 16, 2017

Crockpot Vegetable Harvest Chicken and Potatoes

YumYum...Fresh organic vegetables with chicken cooked slowly in broth sounds mighty good. Serves 6. Takes 20 minutes to prepare and 5-7 hours to cook.


1 lb boneless skinless chicken breasts, cut into 1 inch cubes.
3 tablespoons flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
12 oz small red potatoes or Klondikes, scrubbed and halved
2 cups carrots, cut into 1 inch pieces
2-3 stalks of celery, cut into 1 inch pieces
1 large yellow onion, chopped
14 oz. Mushrooms, sliced
1 tablespoons minced garlic
3/4 teaspoon dried thyme, divided
1/2 teaspoon dried sage
1 cup chicken broth
1 teaspoon melted butter


In a small bowl combine the chicken, 2 tablespoons flour, 1/4 teaspoon salt and pepper. Coat the chicken well and put it in the crockpot.

In another bowl mix together the remaining ingredients except only 1/2 teaspoon of thyme. Add contents to crockpot and cook on high 4 hours or low 6 hours.

In a bowl mix the remaining flour, salt and thyme with the melted butter until it forms a paste.
In the crockpot move all the ingredients to the sides and add the butter paste into the center. Stir until melted. Then cook 1 more hour or until thickened. Yum Yum.

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