Makes 8 servings
6 bone-in, skinless chicken breasts
1 tablespoon herbs de Provence
1/2 teaspoon garlic powder
Freshly ground black pepper to taste
2 pounds small red potatoes
3/4 cup frozen pearl onions, thawed
2 cups baby carrots
8 ounces crimini mushrooms
1 cup reduced-sodium chicken broth
Place chicken in a 4-quart or larger slow cooker. Sprinkle with herbs de Provence, garlic powder and pepper. Add potatoes, onions, carrots and mushrooms. Pour broth over all. Cover and cook on low 6 to 7 hours or until chicken is cooked through and vegetables are tender. Remove bones and serve.
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