Chicken and Lamb Crock Pot |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 3 |
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I wanted to cook some chicken and decided to add the leg of lamb since I only had one left. Then I realized I didn't have any chicken broth, so I improvised with canned tomatoes and artichokes. It turned out very Arabic-ish! Enjoy! (Please note that I don't know the exact size of the onion soup mix package. If you buy a box of the Lipton variety, for instance, just use one of the envelopes.) Ingredients:
5 chicken thighs, skin on, frozen is okay |
1 frozen leg of lamb, from costco, fully cooked and individually wrapped |
2 ounces onion soup mix (1 envelope) |
14 ounces crushed tomatoes (1 can) |
14 ounces water-packed artichoke hearts (1 can) |
5 5/8 ounces parmesan couscous |
Directions:
1. Combine all ingredients except couscous in crock pot.
2. Cook on low 6 hours.
3. Cook on high for up to 1 additional hour.
4. Cook couscous according to package directions.
5. Remove chicken and lamb, cut meat up into bite sized chunks.
6. Discard skin and bones.
7. Put cut up meat back into crock pot with the soupy mixture.
8. Spoon over Parmesan couscous.
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