Description
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Ingredients
- 1 cup lowfat evaporated milk
- ¼ cup all-purpose flour
- 1 ½ pounds chicken leg meat
- ¾ pound small fresh button mushrooms
- 2 potatoes, peeled and cubed
- 2 cups pearl onions
- 2 large carrots, coarsely chopped
- 2 ¼ cups frozen green peas, thawed
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- ¼ cup chopped fresh parsley
Instructions
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken
- mushrooms
- potatoes
- onions
- carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt
- pepper
- marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 4