During the colder months I find myself making hot, casserole-style food more often. I feel like hearty food feeds the soul as much as your stomach…probably because so many of our casserole dishes are passed down from family or friends. Many of the recipes I’m speaking of call for chopped or shredded chicken. Below is a recipe for a basic crockpot chicken.
4 boneless skinless chicken breasts
3 carrots, cut in half–these do not need to be peeled.
3 stalks celery, cut in half
4 cups water or chicken stock
3 TBS Herbs de Provence
Salt and Pepper
1.) Salt and Pepper chicken on all sides and place in bottom of a lined Crockpot.
2.) Add vegetables and sprinkle Herbs evenly on top.**
3.) Pour water/stock over chicken until just covered, about 4 cups.
4.) Cook on low for 7-8 hours. Shred with a fork when done.
**If chicken is frozen, add all seasonings once liquid has been added to the crockpot.
Leftovers can be frozen in a freezer-bag for up to one month.
You can use this chicken recipe next time you make:
-ciao for now-
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