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Slow-Cooked Sunday Chicken

Here’s a hearty dish for two that satisfies the biggest appetites. It’s loaded with good old-fashioned flavor. —Ruthann Martin, Louisville, Ohio
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • In a 3-qt. slow cooker, layer the first 7 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 until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.
Nutrition Facts
1 serving: 304 calories, 7g fat (2g saturated fat), 94mg cholesterol, 927mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 37g protein.

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