Morning Crock Pot Chicken

Jo Zimny

By
@EmilyJo

Now that the temperatures are cooler in the mornings I decided to dig out my crock pot and start making more one dish meals. I just love how easy using the crop pot is and the result is always a delicious mingling of flavours that we love. Note: My crock pot holds 7 quarts. You will definitely need one that big for this recipe.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

4 Hr

Ingredients

2 Tbsp
coconut oil
16
chicken legs
1 large
onion chopped medium
1/2
head green cabbage, chopped medium
3 large
carrots cut up in medium pieces
8 clove
garlic, crushed and chopped medium
1
bouquet garni (herbs of choice)
1 can(s)
cream mushroom soup
1 can(s)
straw mushrooms drained
2
lemons, juiced
1/2 c
chicken broth
sea salt and fresh cracked pepper to taste

Directions Step-By-Step

1
Set the crock pot on high (or low if making this over a longer time) and add the onion, cabbage, carrots, garlic and bouquet garni. I used a few sprigs of basil, sage, tarragon, thyme and oregano from my garden.
2
Set the bouquet garni on top of the veggies. Put the lid on the crock pot as it heats up. It is best to put the veggies on the bottom as they usually take longer to cook then the meat.
3
Seer your chicken legs in coconut oil until nice and golden and then add on top of the veggies and bouquet garni. Add salt and pepper to taste.
4
Pour the straw mushrooms and cream of mushroom soup over the chicken that you have put in the crock pot.
5
Juice the lemons over the whole thing. Put the lid on and cook for about 3 to 4 hours on high or 5 to 7 hours on low.
6
Enjoy!

About this Recipe

Course/Dish: Chicken