Chicken and Vegetables Crockpot Recipe
Servings: 4 people
Equipment
- Crock Pot
Ingredients
- 1 Chicken (about 1.5 kg)
- 200 g Peeled tomatoes
- 1 onion
- 2 tablespoons Extra virgin olive oil
- 1 carrot
- 1 celery coast
- Salt to taste
- 1 clove Garlic
- Pepper to taste
- 1 sprig Parsley
- 1 sprig Rosemary
Instructions
- First clean the celery, carrot, onion and chop them. Then fry the vegetables with 1 tablespoon of oil in a saucepan or directly in the crock pot - which you will put on the stove after removing it from the outer container.
- Finally add the chicken and brown the skin.
- At this point remove the container from the stove and put it in the Cooker pot, or if you had cooked everything in a saucepan, transfer allthe ingredients to the crock pot.
- Take half of the vegetables and create a layer at the base of the pan on which you will arrange the chicken pieces.
- Add the sprig of rosemary, garlic cut in half and the chopped parsley.
- Finally the tomatoes and the remaining part of the vegetables set aside previously so that the chicken is covered both above and below by the vegetables.
- Finish with salt, pepper, and 2 tablespoons of extra virginolive oil.
- Place the lid on, and cook for 3 hours and 30 minutes at the maximum temperature (HIGH) or 7 - 8 hours on the low temperature (LOW).
- Once cooked, if you want a creamier sauce you can blend apart of it with a blender.
- Your chicken and vegetables are ready to be served!