Morning Crock Pot Chicken

Jo Zimny


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.

★★★☆☆ 3 votes
30 Min
4 Hr


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


1Set 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.
2Set 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.
3Seer 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.
4Pour the straw mushrooms and cream of mushroom soup over the chicken that you have put in the crock pot.
5Juice 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.

About Morning Crock Pot Chicken

Course/Dish: Chicken