Saturday, February 15, 2014

Weekend Recipe - Chicken Pot Roast in the Crock Pot

Chicken Pot Roast in a Crock Pot
Serves 4

4 boneless, skinless chicken breast halves (or bone in if you want more flavor)
Salt and pepper to taste
4 to 6 medium carrots, peeled and sliced
2 cups lima beans, fresh or frozen (not dried)
1 onion quartered
1 cup water
Herb seasoning blend:  1 tsp. each – tarragon, sage, thyme, savory and chives

Season chicken breasts with salt (or garlic salt) and pepper. Place chicken in slow cooker. Place sliced carrots on top of chicken. Add lima beans on top. Pour water over all. Cover and cook on high l hour and then on low l to 2 hours or until chicken and vegetables are tender but not dry or mushy.  Just before serving mix in the herb blend.  Serve over cooked rice.

NOTE: You can add Backyard Patch Poultry Seasoning or our Soup and Salad Seasoning to this recipe in place of creating your own blend.

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