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Ingredients
2 Pounds boneless, skinless chicken thighs, washed, patted dry, cut into 1� cubes
3 Medium onions, peeled, quartered
2 Large carrots, peeled, cut into 1� thick slices
2 Potatoes, peeled, cut into 1� cubes
2 (14 oz) Cans chicken broth
1 Teaspoon celery seed
1 Teaspoon dry thyme leaves
1/2 Teaspoon black pepper
8 Ounces mushrooms, cleaned, halved
1 Cup frozen corn
1 Cup frozen peas
Instructions
In a 5 to 6 quart crockpot combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.
Cover and cook on Low for 7 to 9 hours or High for 4 to 6 hours or until the chicken is done and the vegetables are tender. Stir in the peas and cook until they're done, about 15 to 30 minutes.