This recipe is an effortless dish that pairs perfectly with warm rolls or fluffy biscuits. Enjoy a cozy meal that warms the heart and satisfies the soul!
Ingredients
1⁄2lb chicken
breast, cut in 1-inch cubes
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 1⁄4 cups chicken
broth
1⁄2teaspoon Worcestershire
sauce
1⁄2 garlic clove, minced
1⁄2 bay leaf
1⁄4teaspoon paprika
1carrots, sliced
1 russet potato, diced
1⁄2 onion,
chopped
1 stalk celery, sliced
1/2 Cup green beans
Directions
Place cut-up chicken in the crock
pot.
Mix flour, salt, pepper, and
paprika in a small bowl, and pour over chicken; stir to coat chicken with
flour.
Add the remaining ingredients
(except green beans) and mix well.
Cover and cook on low for 8-10
hours, or 4-5 hours high.
Add green beans (optional) 1
hour before serving.
Elizabeth Kilbride is a Writer
and Editor with forty years of experience in writing, with 12 of those years in
the online content sphere. Author of 5 books and a Graduate with an Associate
of Arts degree in Business Management, a degree in Mass Communication and
Cyber Analysis, and a Master’s in criminology with emphasis on Cybercrime and Identity Theft, and is
currently studying for her Ph.D. degree in Criminology. Her work portfolio
includes coverage of politics, current affairs, elections, history, and true
crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her
spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Crockpot Cooking, Kilbride, Potpourri of Frugality, Homemade,
Do it yourself
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