September 20, 2010
Slow Cooker Herbed Chicken & Vegetables
My new crock pot is not overcooking and drying out everything I put in it like my old one did, but I still find that most food cooks pretty quickly. For example, this recipe only took 4 hours on low and the chicken would have been way too dry if it had cooked 6 – 8 hours. That means I get dinner started in my slow cooker in the afternoon, which isn’t convenient for someone who is at work in the afternoon. So unless you have an old crock pot that you know you can leave all day, don’t expect this recipe to cook while you are at work. Instead, try it on the weekend.
Chicken breasts have become one of my favorite things to put in the slow cooker. Since I have a large crock I usually cook plenty of it. The leftovers are used for lunches or turned into chicken salad. Feel free to cut this recipe in half, but only if you have a 4 quart cooker.
Herbed Chicken and Vegetables
- 1 1/2 c. sliced mushrooms (use your favorite kind)
- 1/3 c. chopped red bell pepper
- 1 c. sliced carrots
- 3/4 c. chopped onion
- 1 c. chicken broth
- 4 lb. boneless, skinless chicken breasts (~ 6 large)
- 2 cloves garlic, minced or grated
- 1/4 tsp. ground thyme
- 1/2 tsp. dried basil
- salt & pepper to taste
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This post is linked to the following food carnivals. The links there are not necessarily gluten-free, but many are, and others can be converted.
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