I have been making this recipe for a few years now, ever since I got a crock pot. The ingredient list is based on a 4 quart slow cooker so this recipe will serve 6-8 people.
Preparation Time: 30-45 minutes
Cook Time: 2-3 hours
- 1lb+ turkey or chicken breasts
- 2Tbps olive oil
- flour for dredging
- 4-5 potatoes – cubed
- 1-2 onions – cubed
- 3-4 carrots – sliced
- 2-3 celery stalks – sliced
- 3-4 cloves garlic – minced
- 2 cans (14.5 oz a piece) chicken broth
- pinch dried basil
- pinch dried parsley
- bay leaf
- dash fresh ground black pepper
- dash ground red pepper if you like things spicy…
Cut up all of the vegetable as suggested in the ingredients list and put them into the slow cooker. The idea is to almost fill it up, but leave enough room for the meat. Add the chicken broth and turn it on high.
Heat a large skillet over medium heat with the olive oil. Cube the chicken or turkey and dredge in the flour. Cook in the large skillet until lightly browned on all sides. Add to the slow cooker and stir. Next, add water to the slow cooker until it is 1-2 inches below the top. As the vegetables cook down the water will rise to cover the rest of them and hopefully not boil over. Add the rest of the spices (salt is not needed since the chicken broth has plenty) and cover. Stir every hour or so and enjoy when potatoes are cooked through!