Sunday, February 6, 2011

Harvest Chicken and Potatoes

  • 1  pound  boneless, skinless chicken breast, cut into 1-inch pieces
  • 3  tablespoons  flour
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 12  ounces  small new potatoes, scrubbed and halved
  • 2  cups  baby carrots, cut into thirds
  • 2    celery stalks, cut into 1/2-inch pieces
  • 1  large  onion, chopped
  • 1  can (4 ounces)  sliced mushrooms, drained
  • 2    cloves garlic, minced
  • 3/4  teaspoon  dried thyme
  • 1/2  teaspoon  dried sage
  • 1  cup  low-sodium chicken broth
  • 1  tablespoon  unsalted butter, softened


1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1
more hour or until thickened.

Recipe courtesy of Family Circle magazine.

No comments:

Post a Comment