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Prep Time: 45 Minutes Cook Time: 540 Minutes |
Ready In: 585 Minutes Servings: 4 |
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In 'The Everything Healthy Slow Cooker Cookbook' Ingredients:
1 teaspoon canola oil |
1 large onion, diced |
1 tablespoon flour |
1 carrot, diced |
2 stalks celery, diced |
2 cloves garlic, minced |
1 cup diced yukon gold potato |
3 1/2 tablespoons minced fresh thyme |
3 tablespoons minced fresh rosemary |
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
1/4 teaspoon salt (or to taste) |
1/2 teaspoon freshly ground black pepper |
1 1/2 cups chicken stock |
1/2 cup frozen corn (or fresh corn kernels) |
Directions:
1. Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
2. Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
3. Pour in the chicken stock; stir.
4. Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
5. Add in corn; cover and cook an additional 1/2 hour on high.
6. Stir before serving.
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