Tuesday, February 8, 2011
I love slow cooker recipes! They are simple, delicious and easy! I always try to plan a few slow cooker recipes into my bi-weekly menu. It makes busy days a lot less hectic. I also know that I can keep food warm without sacrificing quality on those days when we are coming and going at different times throughout the evening. As a general rule, meal times are family times, but when we all can't get together, its nice to know everyone is getting a hot, healthy meal. The slow cooker is also really versatile. I've done breakfast, lunch, dinner and dessert in mine. This recipe is delicious served over rice or biscuits or with spaetzle.
1 1/2 lbs. boneless, skinless chicken cut into bite sized pieces (breasts or thighs work well)
1 lb. russet potatoes, peeled and cut into chunks
1/2 lb. baby carrots
1 onion, diced
2 cans cream of chicken soup
1 soup can water
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
Salt and pepper to taste
1/2 cup frozen peas
In a large skillet, brown the chicken in a small amount of olive oil. Stir often until chicken is cooked through. Place the cooked chicken in a greased slow cooker. Add all the remaining ingredients except the peas and mix well. Cook on high for 4 hours or low for 7-8 hours, or until the vegetables are soft. Half an hour before serving, add the peas and cook another 30 minutes or until the peas are heated through, about 30 minutes. Serve over biscuits, rice or spaetzle.
Source: A family recipe I've been making forever