| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Soups & ste |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Skinless chicken breasts |
| 2 |
c |
Carrots; cut into 1" pieces |
| 2 |
|
Onions; cut into quarters |
| 3 |
|
Stalks celery; cut into 1" pieces |
| 3 |
|
Potatoes; cut into 1" pieces |
| 1/4 |
ts |
Dried rosemary |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Chicken broth |
|
|
Salt and pepper |
INSTRUCTIONS
Place chicken pieces in a crock pot and slow cook for at least 6 hours on
high. Remove chicken and reserve liquid. Bone chicken and cut into medium
pieces.
Place carrots, onions, celery and potatoes in crockpot. Add broth and
chicken liquor to cover vegetables. Slow cook on high for 8 hours.
Add rosemary, thyme, salt, pepper and chicken and cook for another hour.
Serve hot.
Recipe by: Katherine Rodman
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Dec
04, 1998, converted by MM_Buster v2.0l.
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