Slow Cooked Chicken with Carrots and Peas

This delicious and simple chicken dinner comes from my new friend, Sheri Bond. I asked all the good folks, who subscribe to Simple Daily Recipes newsletter, for simple crock pot or slow cooker, ideas that would help me out over my busy weekend.

I had a yard sale on Saturday and I KNEW after a day of hocking our stuff, my family would be starving for something hearty. THIS DINNER HIT THE SPOT! Thank you, Sheri!

Like any good cook will do, I used Sheri's recipe as a guide and cooked with the ingredients I had on hand to get this dinner going. I posted Sheri's recipe with her own notes, below my version. You can take the rest from there and make your own twist. That's how all good recipes live on anyways, right?

HERE'S ALL IT TAKES

• 4 skinless chicken thighs or breasts
• 3 tablespoons flour
• 1 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon fresh ground pepper
• 2 garlic cloves, minced
• 2 cups chicken broth
• 2 medium carrots, sliced 1/2 inch thick
• 1 cup frozen peas

Spray slow cooker with nonstick cooking spray.

Remove all the skin and as much fat from the chicken meat as possible. Place the chicken in the slow cooker.

In a small bowl, mix the flour and dried spices together, then sprinkle over chicken. Add garlic.

Heat up the chicken broth (if it's cold) before adding it to the slow cooker. Pour over chicken.

Cook on high for 5 hours. Add the carrots in the last 30 minutes, and the peas in the last 10 minutes. I heated up leftover mashed potatoes and served them up on the side. It seemed fitting for this meal. You're READY TO EAT!

SHERI'S CROCKPOT CHICKEN RECIPE

• 1 lb. boneless, skinless chicken breasts or thighs
• 2 Tbsp. olive oil
• 2 tsp. thyme
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1 Tbsp. diced garlic ( used fresh garlic)
• 1 tsp. onion powder ( used a little onion salt be cause it's what I had)
• 1 chicken bouillon cube (I used chicken broth)
• 1 cup water
• 1/4 cup flour ( would either use less flour or add more liquid because I think it needed it.
• 1-16 oz. bag frozen mixed vegetables

Grease the crock pot.
Put the olive oil in the bottom of the crock pot. Add the chicken.
Spoon spices and garlic over chicken. Add the rest of the ingredients.

Cook on high for 5 hours. (You have to watch this because it seems to run out of liquid pretty fast on high) My crock pot cooks thing fairly quick, but I also used chicken tenderloins instead of whole pieces or whole breasts.

Add the frozen vegetables and cook for an additional 45 minutes.
Serve over biscuits or toast.

Sheri, THANK YOU, again, for sharing your recipes with me. You really came through for me and my family.