Tuesday, June 19, 2007

Crock Pot Garlic Herb Chicken

A Range adaption of a popular Internet recipe, it was not only a hit, but it made six servings at a little more than $2.00 a serving (with careful shopping) and was great served with Cheesy Garlic Bread.

Whether it's just a small household  with leftovers or a family dinner, that's still pretty economical.  Use family pack fryer pieces instead of breasts, and root cellar garden veggies  it would even be cheaper.
Crock pot Garlic Herb Chicken. 

In crock pot pour 1 and 3/4 cups good Vinaigrette (I used a Mediterranean one from Cindy's Kitchen)

Place 3-4 large chicken breasts in the dressing, spooning a little bit over the top to moisten.  Top chicken breasts with

1 and 1/2 teaspoons oregano
1  and 1/2 teaspoons basil
1/8 to 1/4 teaspoon crushed red pepper (to taste)
1/4 teaspoon white pepper

On top of that place 6-8 Yukon gold potatoes cut into thirds and 5-6 carrots cut into 1 and 1/2 inch chunks.  Sprinkle two teaspoons of  minced garlic over that, a few dashes of Janes Krazy Salt (or salt and pepper) and cover and cook on high 3 to 4 hours on high or 7-8 on low.

Remove carrots with slotted spoon and toss with 1/2 teaspoon maple syrup or brown sugar.  Remove potatoes and chicken and serve, sprinkled with Parmesan and served with rolls or cheese bread. 


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