One of the requests was more chicken recipes and of course I’m happy to oblige.
Here’s a year-round favourite.
Slow Roasted Chicken With Vegetables.
1 (3 1/2 lb.) chicken
1/2 t salt
1/4 t pepper
1 cup chopped carrots
1/2 chopped onion
3/4 C chicken broth
1 t dried tarragon
1/4 t dried thyme
1 bay leaf
3-5 sweet potatoes cut into 1/2 inch cubes
Scatter the potatoes over the bottom of the crock pot. Add in the carrot onion mixture. Place the bay leaf into the mixture. Add the chicken on top.
Cover with the lid and cook on low for 8 hours or until the juices from the chicken run clear when pierced with a fork. Transfer the chicken and the vegetables to a platter and keep warm.
Skim the fat from the surface of the cooking liquid. Pour the liquid into a saucepan and place the pan over high heat. Bring the liquid to a brisk boil. Cook the liquid, stirring often, until it is reduced to 1 cup. Pour the sauce over the chicken and vegetables before serving.
Makes 4 servings
Well I don’t know about you, but this has got to be one of the easiest AND most delish recipes I’ve made in awhile. Leave a comment b’low if you agree and what you added to make it your own 😉