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Location: Texas, United States

Friday, March 25, 2016

Crockpot Creamy Chicken and Veggies

4 pounds chicken, cut into serving pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 pounds small red potatoes, halved
1 (16-ounce) package baby carrots
1 onion, chopped
3 cloves garlic, minced
14-ounce can low sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons flour
1 teaspoon dried thyme leaves

Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended.

Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened.




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