Crockpot Carrot Chicken Recipe

Origin: America Period: Traditional

Ingredients:

4 boneless chicken breasts, skinned
1 medium head of cabbage, quartered
450g carrots cut into 3cm pieces
4 chicken stock cubes
1 tsp poultry seasoning
2 garlic cloves, minced
1/4 tsp dried oregano, crumbled
1/8 tsp black pepper
2 tbsp cornflour
60ml water

Crockpot Carrot Chicken Preparation:

Method:

Wash and dry the chicken then place in slow cooker (crockpot) then set the cabbage on top before adding the carrots. Add enough water to cover everything then crumble the chicken stock into the mixture before sprinkling the poultry seasoning, garlic, oregano and black pepper over the top.

Cover and cook on low for about 8 hours (or about 4 hours on high). When ready to serve, pour some of the stock in to a saucepan, combine the cornflour and the water to form a slurry and whisk into the liquid in the pan. Bring to a boil and simmer until thickened. Place out the chicken and vegetables and serve with boiled potatoes and the gravy.

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