 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
|
âI got this recipe from my sister and my family really likes it a lot. It makes the house smell so good!â The amount of garlic might seem high, but it's just right. You get every bit of the flavor without it overpowering the other ingredients. âTerri Christensen of Montague, Michigan Ingredients:
6 medium yukon gold potatoes, quartered |
1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed |
2 large onions, quartered |
1 whole garlic bulb, separated and peeled |
3 teaspoons dried oregano |
1 teaspoon salt |
3/4 teaspoon pepper |
1/2 cup plus 1 tablespoon water, divided |
1 tablespoon olive oil |
4 teaspoons cornstarch |
Directions:
1. Place potatoes in a 5-qt. slow cooker. Add the chicken, onions and garlic. Combine the oregano, salt, pepper and 1/2 cup water; pour over chicken and vegetables. Drizzle with oil. Cover and cook on low for 5-6 hours or until chicken juices run clear and vegetables are tender.
2. Remove chicken and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Yield: 6 servings.
|
|