My kid’s weren’t huge fans of the vegetables but it was easy to scoop them out. I put a side of pasta noodles coated with butter on their plates and they had a meal that was satisfying too without me having to make something completely different. Check out what they are saying about this recipe over at Recipe Lion:
“Treat your family to a slow cooker chicken recipe that is sure to become one of their favorites in no time.”
The greatest thing about this meal is I don’t have to spend hours in the kitchen getting it ready. As long as the food is fresh, it’s guaranteed to turn out perfectly.
Ingredients
2 1/2 pounds chicken, cut up
3 tablespoons Mazola olive oil
2 onions, sliced
1 teaspoon Morton salt
1/2 teaspoon McCormick’s fresh ground pepper
2 celery ribs, cut in small chunks
2 cups Idaho potatoes, diced
1 cup ripe tomatoes, chopped
1 teaspoon oregano
3 tablespoons chopped parsley
1 cup frozen Bird’s Eye peas, thawed
Instructions
Brown the chicken parts in oil. Add salt, pepper and onions and cook for another 5 minutes.
Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes, 1/2 cup water, oregano and parsley.
Cover and cook on low for 6 to 8 hours. Add peas, cover and cook on high 15 minutes.
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Quick Tip: Swap out the chicken for turkey or beef for a completely different meal.
Thanks again to Recipe Lion for this hearty recipe.