Friday, April 12, 2013

Crock Pot Chicken and Veggies

This was a quick meal that threw together by opening my freezer and fridge and looking to see what I had to made.  The result was delicious and turned out great, so my husband deemed it blog worthy.
Credit-My Retro Kitchen
3 Bonless, Skinless, Chicken Breasts cut into strips (frozen or thawed)
4 Large Carrots, peeled, and chopped into chunks
Small Can of Peas, Drained
a few button Mushrooms, chopped
5 Yukon Gold Potatoes, scrubbed, and cut in chunks
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can full of water
2 Tbs. Dried Parsley
2 Tbs. Dried Oregano
2 Tbs. Dried Basil
1 tsp. Salt
1/2 tsp. Pepper
1/3 C. Dried Minced Onions
1 tsp. Minced Garlic
1/3 C. white Rice

Spray your crock pot with non stick cooking spray. Layer chicken strips in bottom.
In a bowl combine soups and water and whisk together. Whisk in garlic and onions, set aside.
Over the chicken sprinkle all your seasonings. Layer on the vegetables. The dump your soup mixture on top.
Cover and cook on low for 8 hours, stirring occasionally. 2 hours before it's done add in 1/4C. white rice and just stir into the mix. Recover and let sit for remaining 2 hours. Serve in a bowl with some crusty bread. Enjoy!

No comments:

Post a Comment