Prep: 10-15 minutes
Cooking Time: 3-4 hours
Ideal Slow Cooker Size: 4-5-quart
Makes: 4 servings
Ingredients:
- 4 boneless, skinless chicken breast halves
- salt and pepper to taste
- 4-6 medium carrots, peeled and sliced
- 2 cups lima beans, fresh or frozen
- 1 cup water
Directions:
- Salt and pepper chicken breasts. Use garlic salt if you wish. Place chicken in slow cooker and start cooking on High.
- Prepare carrots and place on top of chicken. Add limas on top. Pour water over all.
- Cover and cook on Low 3-4 hours, or until chicken and vegetables are tender but not dry or mushy.
- This is good served over rice.
After I followed this recipe and poured the water in, I realized that this recipe would probably be much more flavorful if it called for chicken broth so if I make this again, I'm going to try that. I also put other vegetables in besides carrots and lima beans. I like lima beans all right, but how can you call this "pot roast" without potatoes and onions and any of the other things that you would normally put in with a beef pot roast?
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