Sunday, November 04, 2007
123 Crockpot Chicken with Veggies
Type Recipe: Plain, Chicken Est. Cooking Time: 10-12 Hrs Servings: 4
2 Cups Chicken Broth 2 Large Chicken Breasts 1 Cup pre-cooked frozen Lima Beans(thaw them out) 1/2 cup raw almonds 1 cup baby carrots 4 peaches and cream corn on the cob (silver queen will do) 2 Slices Provalone cheese
Seasonings: Salt, Pepper, Thyme and Garlic powder
1. Pour chicken broth into crockpot(how to avoid cleaning-tip: look for crockpot cooking bags at your grocer) and place chicken breasts in crockpot, cover and cook on low for 6-8 hours.
2. Shave corn from the cob making sure to keep the hull material(shave close) because that is where the flavor is.
3. Add lima beans, almonds, carrots and corn. Cover and continue cooking for 2-3 hours. Finally, add seasonings to taste and top chicken breasts with provalone cheese. Cover and cook until chicken is tender(~2 to 3 hours for larger breasts).
Stolen Cooking-Tip: Most restaurants don't get fresh vegetables or use canned. Frozen vegetables are both tastier than canned and more cost effective than fresh. Fresh is great if available, but frozen always beats canned. I know this because a friend of mine is a chef and he told me this in confidence, so just keep it to yourself..ok.
2 Cups Chicken Broth 2 Large Chicken Breasts 1 Cup pre-cooked frozen Lima Beans(thaw them out) 1/2 cup raw almonds 1 cup baby carrots 4 peaches and cream corn on the cob (silver queen will do) 2 Slices Provalone cheese
Seasonings: Salt, Pepper, Thyme and Garlic powder
1. Pour chicken broth into crockpot(how to avoid cleaning-tip: look for crockpot cooking bags at your grocer) and place chicken breasts in crockpot, cover and cook on low for 6-8 hours.
2. Shave corn from the cob making sure to keep the hull material(shave close) because that is where the flavor is.
3. Add lima beans, almonds, carrots and corn. Cover and continue cooking for 2-3 hours. Finally, add seasonings to taste and top chicken breasts with provalone cheese. Cover and cook until chicken is tender(~2 to 3 hours for larger breasts).
Stolen Cooking-Tip: Most restaurants don't get fresh vegetables or use canned. Frozen vegetables are both tastier than canned and more cost effective than fresh. Fresh is great if available, but frozen always beats canned. I know this because a friend of mine is a chef and he told me this in confidence, so just keep it to yourself..ok.
