Herbed Chicken with Wild Rice

Last weekend, friends M&B gave us a slow cooker recipe card magazine when joined us for dinner at The Frog & PenguINN.  Looking through it, I found several recipes we’ll be sampling in the next few weeks, especially when after  a long day outside neither of us wants to cook – as much as we enjoy it.

This recipe was tried lover the weekend.  Since I didn’t have all the exact ingredients available, and didn’t want to go shopping,  substitutions were made as noted with asterisks (*)

Herbed Chicken with Wild Rice

• 6 bone-in chicken breast halves, skin removed *
• 3 C cubed red potatoes
• 1 lb. fresh baby carrots *
• 1 package (14 oz.) frozen pearl onions, thawed *
• 2 celery ribs, thinly sliced
• 1 can condensed cream of chicken soup *
• ½ C water
• ½ C lemon juice
• 1 tsp dried thyme
• ½ tsp pepper
• ¼  tsp salt

Note: substitutions in order – bone-in chicken thighs,  whole carrots peeled and cut in lengths, cut-up sweet onion, cream of mushroom soup.

1. Combine carrots, potatoes, onions and celery in a 5 or 6 qt. slow cooker. Top with chicken.
2. Combine the soup (undiluted), water, lemon juice, thyme parsley, pepper and salt. Pour over chicken and cover.
3. Cook on low for 8-9 hours or until a meat thermometer reads 170°. 
4. Serve with wild rice.

Then you can enjoy dessert – or maybe the other way around?