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Chicken, chicken, chicken…
It’s an all-time favorite all-year-round! It’s the one thing everyone in my family will eat without too much ado! I am sure many other families are similar.
Far be it from me to disappoint!
Besides, you may think of fall when you hear pot roast, but using a chicken and some tasty herbs turns this into a dish that works well for spring and summer too.
Use some of the leftovers to make soup the next day, or turn the leftover chicken into chicken salad.
Slow Roasted Chicken with Vegetables
- slow cooker
- 1 3 1/2 lb. chicken
- 1/2 t salt
- 1/4 t pepper
- 1 T unsalted butter
- 8 baby carrots
- 8 small boiling onions peeled
- 3/4 C chicken broth
- 1 t dried tarragon
- 1/4 t dried thyme
- 1 bay leaf
- 3 potatoes cut into 1/2 inch slices
- Melt the butter in the skillet. Stir in the carrots and onions. Stirring often, cook for 3 minutes or until the onions are light brown. Pour the chicken broth into the skillet. Stir in the tarragon and thyme. Remove the skillet from the heat.
- Scatter the potatoes over the bottom of the crockpot. 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
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