Lisa Ricketts - Plano, TX
Ingredients
2 apples, peeled, cored and sliced (grany smith or pink lady are very flavorful)
2 pounds cut up chicken pieces (with bone, to keep it extra moist), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves (feel free to add or try any other herbs: thyme, basil...)
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown) or mashed potatoes
Directions
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serving
Serve chicken, sauce, apples, and onions over rice or mashed potatoes. Top with fresh herbs.
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