The great thing about crock-pot cooking is that you can make it to fit how many people you are cooking for. This recipe is really yummy and great for Sunday dinner. My ingredients are basic, so just adjust to your family size.
Chicken Pieces (boneless or with bones)
3 Big Potatoes sliced
4-5 Big Carrots chopped
1 chopped Onion
about 2 cups (or 1 can) of chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
Salt and Pepper
1/2 C. fresh Parsley chopped
1/4 C. fresh Basil leaves chopped
2 Garlic cloves minced
The amounts are dependent on how many people you’re cooking for. I normally use 1 good size boneless chicken breast per person. I also normally use 1-2 Carrots per person. (You just need to look at your ingredients when you have them all ready and see what is going to be enough for your family.)
Place the chicken on the bottom of the crockpot. Put the veggies on top of the chicken. Stir the broth, garlic, parsley, basil, and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 4-5 hours or low for 6-8 hours.
You can thicken the broth to make gravy. Remove the chicken and veggies from the pot. Turn the heat to high. In a container with a tight fitting lid, add several Tbs. of flour. Add some water and shake to make a thick paste. I also had a teeny tiny bit of cornstarch and whisk the flour mixture and the cornstarch into the soup/broth mixture. Whisk until it is thick, but still pours. It's based on personal preference. I also add a can of mushrooms to my gravy.
(You can also squeeze half of a fresh lemon over the chicken when you place it in the crock-pot just for a little taste. I think it really brings everything together nicely, but only if you like the lemon flavor and aroma in your cooking.) Enjoy!!