Recipe Description:
Slow-Cooked fryer chicken and vegetables. I used carrots but any root vegetables will do.
Recipe
Instructions:
Heat a cast iron skillet on medium high heat, add olive oil. Place fryer chicken pieces in oil and brown for 3 minutes on each side. Remove from skillet and place on a plate, season with salt and pepper to taste.
Add butter to skillet to melt. Add onion and carrots to pan. Saute until onion starts to brown. Add salt and pepper, to taste, thyme and sage. Deglaze pan with chicken stock.
Wash potatoes and cut in 1/2 slices. Lay in bottom of slow cooker. Layer sauteed vegetables on top of potatoes. Place chicken on top of vegetables.
Cook for 4-5 hours until chicken and vegetables are tender.
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