With the start of the school year upon us, I thought I would share this incredibly easy and satisfying meal that is perfect for busy weeknights. Our family loves this dish. My boys are always excited to see this one on the table at dinner time. And I love coming home to a healthy dinner completely ready to go. Busy with weeknight activities? No problem. Dinner is done.
Sometimes I cook a whole chicken and squeeze the vegetables under and around the chicken wherever I can. Sometimes, I use chicken pieces (pictured). Both work well and are equally delicious. If using pieces, I recommend boneless, skinless thighs since thighs have more fat and will stay moist while contributing enough broth to the dish to cook it to perfection. I recommend using boneless, skinless pieces because they are just easier to serve and since this is an easy weeknight meal we'll make it as quick and easy as possible.
Start by layering your vegetables in the crock pot. I like to put a stalk of celery cut in half on the bottom to add flavor to the broth (discard before serving). If cooking a whole chicken, there will be a lot of broth that you can strain and freeze for future use. There is less broth when cooking with chicken pieces, but enough that you can serve with the broth for flavor. I slice an onion and add it to the slow cooker. Then I add small to medium potatoes and lots of carrots (lots because the boys LOVE them). I used a whole pound of carrots the last time I made this.
If using a whole chicken, you probably won't be able to squeeze in as many vegetables as you see pictured here, but you can get quite a bit under and around the chicken.
I season well with garlic and herb seasoning and fresh ground salt and pepper as you can see in the slow cooker picture. This chicken dish is truly flavorful, moist, and delicious. And as if that wasn't enough, when you walk in the door you are greeted by the most amazing aroma of your home-cooked meal.
1 stalk celery, cut in half
1 onion, cut into chunks
Small to medium potatoes
Carrots, peeled and cut in half
Whole chicken (giblets removed) or boneless, skinless thighs
Garlic and herb seasoning
Fresh ground salt and pepper
1. Place celery and onion in the bottom of the slow cooker. Then layer vegetables and chicken on top. Season with garlic and herb seasoning and fresh ground salt and pepper.
2. Do not add any water. Cook on low for 8 to 10 hours until vegetables are tender and chicken is cooked through.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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