Slow Cooker Chicken in a Pot |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This is an old Crock Pot recipe that i have adapted and tweaked. I prefer to use boneless chicken thighs as chicken breasts tend to dry out. Ingredients:
2 lbs boneless skinless chicken thighs |
2 carrots, sliced |
2 celery, stalks with leaves |
1 medium onion, sliced |
1/2 cup chicken broth (1 c if cooking on high) |
1 -2 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 teaspoon basil |
1/2-1 teaspoon thyme |
1 bay leaf |
1 -2 tablespoon cornstarch, dissolved in water |
Directions:
1. Slice carrots, celery, and onions into 1/2 to 1 inch pieces, do not slice too small, place in pot.
2. Place chicken in pot over sliced vegetables.
3. Pour broth over chicken.
4. Sprinkle salt, pepper, basil, and thyme over chicken and vegetables.
5. Add bay leaf, remove after cooking.
6. Cook on low 8-10 Hours or High about 4 hours. To thicken sauce, add corn starch in water to pot and stir.
7. Serve over egg noodles.
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