Slow Cooker Chicken Supper Recipe

  • 4 carrots, cut into 2 inch pieces (medium)
  • 1 teaspoon onion powder
  • 1 stock celery, cut into 2 inch pieces
  • 2 cups fresh green beans cut into 2 inch pieces
  • 5 red potatoes, quartered (small)
  • 2 tablespoons vegetable oil
  • 3 pounds chicken pieces (legs, thighs, or breasts)
  • 1 1/2 cups chicken broth
  • 1 teaspoon Salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • pinch of pepper
In a 5 to 6 quart slow cooker,layer the first five ingredients in the order listed. Brown the chicken in oil in a frying pan. Place on top of the other ingredients. In a bowl, combine the remaining ingredients, pour over the chicken. Do not stir. Cover and cook on low for 6 to 8 hours, or on high for 4 hours, or until the vegetables are tender. Chicken and vegetables may be removed and the juices can be thickened in a pan to use for gravy. Return chicken and vegetables to slow cooker and drizzle with gravy. I sometimes use 1/2 package frozen sliced carrots and 1/2 package frozen green beans, thawed (instead of fresh) and layer them on top of the chicken.
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