Harvest Chicken and Potatoes
1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of black pepper
12 oz small new potatoes, scrubbed and halved
2 cups of baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4oz) sliced mushrooms drained
2 cloves of garlic, minced
3/4 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup of low-sodium chicken broth
1 tablespoon of unsalted butter, softened
1 - In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on high for 4 hours or on Low for 6 hours.
2 - In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. cook 1 more hour or until thickened.
With this you can get about 6 servings
Miranda's Mix-Ups - I used 3 chicken breasts cut up, 2pounds of potatoes, about 3 to 4 cups of carrots, 4 celery stalks, no mushrooms, 6 cloves of garlic, and my mix up was putting in 4 cups of beef broth. I ended up adding in another 4 cups of chicken broth in the end. And I needed more flour to mix into the soup.
K - ate all and asked for more
Q - ate some, loved dipping his bun in the soup
Arnold - LOVED it and ate lots (and packed up 4 servings for later)
Me - It was good! I could totally taste the beef flavour, which I didn't want but it was yummy! And we paired it with another package of the buns from Monday night's supper we didn't use! So good.