Thursday, October 30, 2008

Crockpot Chicken and Veggies

The credit for this recipe comes from a Pittsburgh Nestie - Cheri. Acutally, she's more of a Fayette County Nestie! :)
I made this last night - working 2 jobs makes crockpot meals a necessity! It was very good and I ate 2 platefulls!
4 skinless, boneless chicken breasts (fresh or frozen)
2 family sized cans of cream of chicken soup (I substituted with 1 can of cream of mushroom soup)
1 can of chicken gravy
3 white potatoes, cut into chunks
3 carrots, cut into pieces
1 small onion, diced
a handfull of fresh green beans
a handfull of fresh asparagus
1/2 cup water
Just toss it all into a crockpot and cook on medium heat for 6 hours. Serve over warm biscuits.

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