I had the crock-pot going yesterday with something Miss T. could have for lunch today. It came out so well I thought I may as well share it :)
Smothered Crock-pot Chicken
1 lb. boneless skinless chicken thighs
1/2 a small bag baby carrots or 3 regular carrots peeled and cut into 1 in. chunks
2 stalks celery diced small
1 med. onion cut into 1/2 moons
1 large, fresh tomato and its juice(or 1 small can diced tomatoes)
1 tsp. salt
black pepper
dried thyme, basil, marjoram, parsley
extra virgin olive oil
Rinse chicken thoroughly in water with a splash of vinegar (any kind of vinegar will do) and pick off any visible fat. Pour a light layer (approximately 1/2-1 T) of olive oil in the bottom or your crockpot and put the thighs down in a layer at the bottom.
Sprinkle in 1/2 the salt and season lightly with pepper and the other seasonings.
Layer in the veges and sprinkle the other half of the salt on top. Season top with pepper and the other seasonings also. The veges will provide plenty of liquid for this dish but it can be handy to have a 1/2 cup of chicken broth on hand if your crockpot does not seal well and retain its moist heat.
Cook in high for 6 hours or low for 8-10. The chicken and veges will be fall apart tender which is great for little kids.
Serve over egg noodles or mashed potatoes.
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