Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, February 3, 2017


1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14-oz) reduced-sodium chicken broth
1 can (10 3/4-oz) condensed cream of potato soup
1 pkg (10-oz) frozen cut broccoli
1 cup sliced carrots or baby carrots
1/2 cup chopped onion
1/2 cup frozen whole-kernel corn
1 jar (4.5-oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp dried thyme leaves
1/3 cup half-and-half cream

Combine all the ingredients, except the cream, in the slow cooker. Place lid on cooker and cook on low 5 hours or until the chicken is cooked through and the veggies are tender. Stir in the cream and turn cooker to high. Replace the lid and cook 15 minutes or until heated through.

Yield: 6 servings

Note: File photo

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