Chicken and Vegetables In The Crockpot

Do you love a good pot roast and vegetables simmered in the crock pot? The meat is tender and the vegetables so tasty after slow cooking for several hours. This recipe is fashioned after the pot roast recipe.

Use a large package of chicken strips. These strips are cut from chicken breasts and consist of all white meat. After defrosting in the refrigerator overnight, they were partially defrosted when I began my recipe. Feel free to pull a package of chicken strips from the freezer and use them frozen.

Place the chicken strips in the bottom of the slow cooker. Take a small can of mushroom soup and pour over the chicken. Use a low fat soup if you want to cut calories. Add a package of onion soup mix. Barely cover the chicken and condiments with water and simmer on high for about two hours.

After two hours, add six small red potatoes, three large carrots, cut into halves, a large onion, cut in sections, and three large stalks of celery, sliced into three inch strips. Be sure to remove any strings from the celery before cooking. Place the vegetables on top of the chicken and spices. Add another cup of water to the pot and simmer on high for thirty more minutes.

After thirty minutes, reduce the heat to low until dinner time. Simmer on low for six hours and then reduce to warm until dinner.

Need more food? Increase the meat as well as the vegetables. It won't change the taste. If you go to work for the day, place your chicken, spices and vegetables in the crock pot and leave it on low all day. You will come home to a delicious meal.

Our chicken meal was colorful, healthy and very easy to prepare!

It is easy to add a coleslaw salad at the last minute. Empty a package of chopped cabbage into a bowl, chop up some spring onions, throw in a cup of raisins, and top it with a cup of cole slaw dressing. Mix and serve.

My husband loved this meal. He said that I could make it again anytime. What a compliment. Serve your family this healthy meal and ENJOY SOME LEFTOVERS!