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Friday, April 24, 2009

Slow Cooker Chicken & Potatoes

2 c. sliced carrots
1/2 c. water
1 1/2 c. chopped onions
1 t. dried thyme
1 c. sliced celery
1/4 t. black pepper
2 T. snipped fresh parsley
1 c. frozen peas
1 bay leaf, salt & pepper, to taste
3 whole chicken legs, or 6 breasts, skinned
1/4 + c. sour cream
2 cans cream of chicken soup
Mashed Potatoes

In a 3 1/2-4qt slow cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme and pepper. Pour over chicken and vegetables. Cover and cook on low heat for 8-9 hrs. or high heat for 4-4 1/2 hours. Remove chicken and cool slightly. Remove and discard bay leaf. Remove chicken from bones, or cut into bite sized pieces if using boneless. Stir chicken and peas in cooker. Stir in sour cream. Serve over mashed potatoes. Season to taste with salt and pepper, if desired.

Submitted by: Krysta Fecke (crock pot April 2006)
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2 comments:

  1. AnonymousApril 24, 2009 at 4:34 PM

    honestly I use this recipe a lot and even passed it onto neighbors who love it! Thanks Krysta!

    ReplyDelete
  2. KrystaApril 26, 2009 at 1:22 PM

    Yay! I'm glad you like it. It's one of my favorites :)

    ReplyDelete

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