crock pot chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Choose your favourite mix of vegetables from:- Frozen - these cook up just fine, will be soft but still seem to hold together. Canned - same as frozen. Though tin peas really loose their color and go a grey sort of color. Pre-Cut - fresh, pre-cut from the super-market (for when feeling lazy). Fresh - cut into about 1 inch square pieces. Feel free to prepare the night before. Meat Legs (drumsticks), wings, maryland pieces. Even breast or thigh, if you don't like bones.2¼–3¼lb (1–1½kg) this will serve 4 – 6. Flavouring Your favourite flavour of tin soup. Use the ‘Cream of ...’ type soups. Our favourite is cream of corn.Alternatively use one of those ‘Simmer Sauces’ – the ones you use for stir fry’s. We have found that the no name brand ones (which I don’t like in stir fry’s), work well and; they are cheap. Try ‘Honey Mustard’ – my favourite. Optional Extras Crushed garlic and/or ginger - teaspoon or two.Herbs - best put in during last hour of cooking- teaspoon or two.Salt and Pepper - added at end - to taste.
Chuck the Vegies in first, put the chicken on top, pour in the soup and pop on the lid. That’s it. Nothing else.
Do not add any water, the enclosed slow cooking will retain heaps.
Add any of the optional extras.
Cook for about 3–4 hours on high OR 6-8 hours on low.
Number of Servings: 4
Recipe submitted by SparkPeople user RAMONESFAN.
Do not add any water, the enclosed slow cooking will retain heaps.
Add any of the optional extras.
Cook for about 3–4 hours on high OR 6-8 hours on low.
Number of Servings: 4
Recipe submitted by SparkPeople user RAMONESFAN.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 1.6 g
- Cholesterol: 28.6 mg
- Sodium: 229.1 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.6 g
- Protein: 14.6 g
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