1 whole chicken, cut-up
6 carrots, cut into chunks
1 large yellow onion, cut into eights
1 can cream of chicken soup
1/3 soup can of water (or white wine, if preferred)
Brown rice for serving, optional
Layer the carrots, onion, and chicken pieces in the crock-pot (or slow cooker). In a small bowl combine the soup and the water until smooth. Pour the soup mixture over the chicken and vegetables. Place lid on cooker and cook on low 8 - 10 hours. Remove the chicken from the cooker and remove the skin and bones. Shred chicken into large pieces and return to cooker. Stir well to combine the chicken with the carrots and onion. Season with salt and pepper to taste.
Serve over the brown rice, if desired.
Serves 4 to 6
6 carrots, cut into chunks
1 large yellow onion, cut into eights
1 can cream of chicken soup
1/3 soup can of water (or white wine, if preferred)
Brown rice for serving, optional
Layer the carrots, onion, and chicken pieces in the crock-pot (or slow cooker). In a small bowl combine the soup and the water until smooth. Pour the soup mixture over the chicken and vegetables. Place lid on cooker and cook on low 8 - 10 hours. Remove the chicken from the cooker and remove the skin and bones. Shred chicken into large pieces and return to cooker. Stir well to combine the chicken with the carrots and onion. Season with salt and pepper to taste.
Serve over the brown rice, if desired.
Serves 4 to 6
Note: File Photo
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