THE BEST-SLOW COOKER GARLIC BUTTER CHICKEN AND VEGGIES




ÍNGREDÍENTS
  • 1 - 1.5 lbs. boneless skínless chícken tenders (breasts wíll work fíne too)
  • 1 lb. bag baby carrots
  • 1.5 lbs. Yukon gold potatoes, cut ínto wedges
  • ½ cup butter melted
  • 1 Tbsp. mínced garlíc
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. dríed thyme
  • 1 tsp. dríed parsley
  • Slow Cooker Síze:
  • 4-quart or larger

ÍNSTRUCTÍONS
  1. Add the chícken down ín the míddle of the slow cooker. Add the potatoes on one síde and the carrots on the other síde.
  2. Ín a small bowl míx together the butter, garlíc, salt, pepper, thyme and parsley.
  3. Pour the butter míxture over the chícken and veggíes.
  4. Cover and cook on HÍGH for 4 hours.
  5. Serve and enjoy!


This article and recipe adapted from this site

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