Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- new red potatoes cut in chunks
- 1 medium
- onion chopped
- 1 1/2 c
- baby carrots cut in half
- 1 c
- frozen peas
- 2 can(s)
- chicken broth
- 1 can(s)
- green beans
- salt and pepper to taste
1Cut chicken breasts in bite size chunks, salt and pepper. Brown in skillet with oil. I use nonstick skillet so I won't need much oil.
2In crockpot, put in potatoes, carrots, and onions, salt and pepper to your taste. Add browned chicken, then put in frozen peas.
3In the skillet you browned the chicken, add 1 tablespoon of flour and 1 tablespoon of oil to make a roux. Cook until med brown, add 1 can of broth and mix together. Pour into crockpot. Add other can of broth to crockpot and cook on low 6 hours.
4Stir in drained can of green beans in the last 30 minutes of cooking. Stir before serving. This is good served with crusty french bread slices. Makes wonderful leftovers too!