| | Directions | | 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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| Ingredients | | - |  | 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 |
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