Herbed Chicken and Veggies (Slow Cooker)
Summary
 | |
| Yield | |
|---|---|
| Source | Hannah Keeley |
| Prep Time | 30 minutes |
Description
Herbed Chicken and Veggies (Slow Cooker)
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cn (8.25 oz) of Libby’s® sliced carrots, drained
- 1 cn (8.5 oz) of Libby’s® sweet peas, drained
- 2 potatoes, cubed
- 1 small can sliced mushrooms, drained
- 1 onion, cut into wedges
- 1⁄2 c dry white wine
- 3 tbsp Flour
- 1 c chicken stock
- 2 tbsp Olive oil
- 1 tbsp honey
- 1 tbsp dried parsley
- 2 tsp Italian seasoning
- 1⁄2 tsp Garlic powder
- 1⁄2 tsp thyme
Instructions
In a medium pan, cook the chicken until no longer pink. Add the chicken, carrots, sweet peas, potatoes, mushrooms and onion to the slow cooker. In a medium bowl, whisk together the white wine and flour (can also shake it up in a glass jar). Add stock and remaining ingredients to the wine and flour mixture and pour it over the vegetables. Cook on low heat for 6-8 hours.
