Crock Pot Chicken and Gravy

4
Servings
5m
Prep Time
6-7h
Cook Time
6h 5m
Ready In

Recipe: #7251

December 04, 2011



"My dear friend Tricia gave me this recipe 25 years ago when we were working as secretaries for a small company, and I've been making it ever since. You can use any cut of chicken, but I always use thighs because my husband doesn't care for white meat. You can also add any other type of vegetables you like. "

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (738.4 g)
  • Calories 376.2
  • Total Fat - 12.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 31.8 mg
  • Sodium - 1042.8 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 11.6 g
  • Sugars - 12 g
  • Protein - 19 g
  • Calcium - 348.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 62.2 mg
  • Thiamin - 0.3 mg

Step 1

Spray crock with cooking spray (makes clean up easier), and spread potatoes in the bottom of the crock.

Step 2

Place the rest of the vegetables on top of the potatoes, and sprinkle lightly with seasonings.

Step 3

Season chicken and lay on top of vegetables.

Step 4

Spoon undiluted soups on top of chicken (no need to mix), and cook on low for 6-7 hours.

Tips & Variations


No special items needed.

AcadiaTwo

WOW! This was definitely a winner! Since my DH doesn't like soggy carrots or celery, I pulverized them in my food processor first. This way we tasted all of the great flavor and he didn't realize he was eating celery and cooked carrots. The funny thing is I almost forgot to add the chicken. I also added onions to it as we love them. I served the stew over white rice which sopped up the delicious tasting gravy. Thanks for posting! Made for Billboard tag 2012.

review by:
(4 Jan 2012)