In a large crock pot, pour a 32 oz can of chicken broth.
Clean potatoes, I used new potatoes, if they are large cut into quarters, leaving peel on, add to broth.
Slice 1 med onion and add to pot with 3 cloves minced garlic.
Remove skin from 1 chicken, cut up, or from 4-6 chicken breasts. Make sure pieces are uniform in size, if you need to cut breasts in half do so. Layer on top of vegetables.
Season by using fresh rosemary and thyme sprigs. Add pepper to taste. Use salt sparingly as most broth contains it. Turn on high and let cook 4-5 hours or until potatoes are tender and chicken is no longer pink.
2 comments:
LOoks yummy...Lezlee
I can almost smell it cooking just by looking at the picture. I would also add carrots to the pot for a complete meal when the salad is added.
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