Chicken in a Pot
Yield
4 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
whole or cut up |
|
| 2 | each |
carrots
peeled and sliced |
|
| 1 | each |
onions
diced |
|
| 2 | each |
celery stalks
with leaves, diced |
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
water
with 2 bouillion cubes, chicken falvored |
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
whole or cut up |
|
| 2 | each |
carrots
peeled and sliced |
|
| 1 | each |
onions
diced |
|
| 2 | each |
celery stalks
with leaves, diced |
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
water
with 2 bouillion cubes, chicken falvored |
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
sage
|
*
|
| 2.5 | ml |
thyme
|
*
|
Directions
Place carrots, onions, and celery, in crock pot.
Add chicken, and over it, sprinkle salt, pepper, basil, sage and thyme.
Then pour the liquid over it.
Cover pot, and cook on low, 7 to 8 hours, or High 2½ to 2½ hours.
Serve over rice.
