- 2 small carrots, cut into 2-inch pieces
- 1/2 medium onion, chopped
- 1/2 celery rib, cut into 2-inch pieces
- 1 cup cut fresh green beans (2-inch pieces)
- 2 small red potatoes, halved
- 2 bone-in chicken breast halves (7 ounces each), skin removed
- 2 bacon strips, cooked and crumbled
- 3/4 cup hot water
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- Pinch pepper
- In a 3-qt. slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir.
- Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired. Yield: 2 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Slow-Cooked Sunday Chicken
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"Doubled the recipe and made it to a "T". Loved it, very filling and the chicken was perfect, but I wish it had a little more flavor in the veggies."
"can I use FROZEN breasts or should they be thawed 1st??"
"This was a GREAT meal!!! Kinda like chicken stew! I changed things up a bit though... I omitted the celery and green beans (used green beans for side dish) and added mini portobello mushrooms instead. Also, in the water & chicken bouillon I added an Italian seasoning blend and garlic powder instead of thyme & basil. Another thing I added was 1 can of Campbells Cream of Chicken & Mushroom soup (undiluted) and 1 can of Campbells Cream of Mushroom w/ Roasted Garlic soup. The meal was FANTASTIC and had great flavor! Hubby and the kids loved it! This will for sure be a great dinner for any occasion! :)"
"Not a company dish but just down home good cooking. It was a hit at my house."
"We loved this meal. I did make a few adjustments, I bought frozen stew vegetables that had potato, carrot, and celery. I already had pearl onions so I used those. And I used boneless chicken breasts. We also put a little italian vinagrette on the potatoes, just for a little more flavor."