Chicken And Vegetables


4 bone in chicken breasts, about 2-1/4 pounds, each cut in half

1-1/2 pounds potatoes, peeled and cut in 1 inch pieces

1 pound carrots, peeled and cut in chunks

1 medium onion, coarsely chopped

2 10 1/2 ounce cans chicken gravy

1-1/2 teaspoons thyme leaves

1/4 teaspoon poultry seasoning

1 teaspoon salt


1 cup sour cream


Rinse chicken and pat dry. In a 3 1/2 or 4 quart slow cooker, place potatoes, carrots and onion. Top vegetables with chicken, overlapping slightly, making sure all chicken is on top. In small bowl, combine gravy, thyme, poultry seasoning and salt. Pour mixture over chicken and vegetables. Cover and cook for 7 1/2 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Thicken gravy with cornstarch mixed with a little water. Whisk sour cream into gravy; pour over chicken and vegetables. Serve with warm biscuits. Makes 4 servings.


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