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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